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How to Preserve Lemons

What better way to keep your homegrown lemons for months!

Taste le Tour 2014 – with Gabriel Gate

I have always loved watching Le Taste le Tour with Gabriel Gate, while battling to stay awake through the many hours of the Tour de France. Each year I have kept a “log” of the episodes, so I thought I would share 2014’s Taste le Tour, there are some great…

Honey Granola

Crunchy Honey Granola 2015-03-11 00:49:06

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5584 calories
682 g
0 g
290 g
108 g
31 g
1362 g
1251 g
359 g
0 g
242 g

Nutrition Facts

The food of Morocco

I have recently found a passion for Moroccan cuisine, ita amazing the vast array of influences to their cuisine. The French are far less involved than I would have thought.  Here is some research that I recently did into Moroccan cuisine, maybe of interest to some of you! Enjoy! Al…

Parmesan and Beetroot wafer

Parmesan and Beetroot wafer 2014-09-17 06:24:25

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889 calories
7 g
154 g
59 g
81 g
37 g
227 g
3633 g
2 g
0 g
18 g

Nutrition Facts

How to Preserve Lemons

What better way to keep your homegrown lemons for months!

Preserved Lemons made easy
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Print
283 calories
86 g
0 g
3 g
11 g
0 g
2412 g
186103 g
26 g
0 g
1 g
Nutrition Facts
Serving Size
2412g
Amount Per Serving
Calories 283
Calories from Fat 27
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 186103mg
7754%
Total Carbohydrates 86g
29%
Dietary Fiber 25g
100%
Sugars 26g
Protein 11g
Vitamin A
21%
Vitamin C
958%
Calcium
38%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. - Large Pickling Jar or jars
  2. - 10 thin-skinned lemons, plus juice of 1 lemon
  3. - 480 g (1½ cups) rock salt
  4. - 1 litre boiling water
  5. - 8 cardamom pods
  6. - 2 small red chillies (optional)
  7. - 2 bay leaves (optional)
  8. - olive oil, to cover
Instructions
  1. Scrub the lemons well and soak in water for about 3 days, changing the water daily (this disperses the gas and acids contained in the fruit). You don't really need to do this step, but it will make for a better product.
  2. Remove from the water and cut four slits end to end into each lemon, being careful not to slice all the way through.
  3. - Holding the lemon over a bowl (to catch any juice and salt), fill the slits generously with rock salt, and arrange in a 2-liter preserving jar (see Note). Repeat with remaining lemons.
  4. Cover the lemons with boiling water. Add the leftover salt and juice, lemon juice and cardamom pods.
  5. Chillies and bay leaves may also be added for flavour and decoration, if you like.
  6. Seal the jar tightly, and store for at least 1 month prior to use.
  7. Correctly preserved lemons can be stored for years
beta
calories
283
fat
3g
protein
11g
carbs
86g
more
Your Private Chef http://privatechef.menu/

Taste le Tour 2014 – with Gabriel Gate

I have always loved watching Le Taste le Tour with Gabriel Gate, while battling to stay awake through the many hours of the Tour de France.

Each year I have kept a “log” of the episodes, so I thought I would share 2014’s Taste le Tour, there are some great recipes too!

Enjoy!

 

Honey Granola

Crunchy Honey Granola
Write a review
Print
5584 calories
682 g
0 g
290 g
108 g
31 g
1362 g
1251 g
359 g
0 g
242 g
Nutrition Facts
Serving Size
1362g
Amount Per Serving
Calories 5584
Calories from Fat 2486
% Daily Value *
Total Fat 290g
446%
Saturated Fat 31g
155%
Trans Fat 0g
Polyunsaturated Fat 151g
Monounsaturated Fat 91g
Cholesterol 0mg
0%
Sodium 1251mg
52%
Total Carbohydrates 682g
227%
Dietary Fiber 73g
292%
Sugars 359g
Protein 108g
Vitamin A
0%
Vitamin C
5%
Calcium
118%
Iron
194%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. - 400gm Rolled Oats
  2. - 125gm whole Almonds
  3. - 100gm Sunflower seeds
  4. - 50gm Sesame seeds
  5. - 1 tbs wheatgerm (optional)
  6. - 125gm Sunflower oil
  7. - 125gm water
  8. - 250ml Honey
  9. - 50gm Brown Sugar
  10. - 2 tbs Vanilla essence
  11. - 1 pinch Cinnamon
  12. - 1/2 tsp Salt
Instructions
  1. Preheat oven to 160 degrees
  2. Mix dry ingredients, set aside
  3. Place wet ingredients (including brown sugar) in a pot and melt over low heat
  4. Mix wet and dry ingredients together
  5. Spread mixture on an oven proof tray
  6. Bake in oven for 45 mins at 160, stir on tray then a further 45 mins at 140. stir again
  7. Turn oven off and leave overnight in cooling oven
beta
calories
5584
fat
290g
protein
108g
carbs
682g
more
Your Private Chef http://privatechef.menu/