Tag: lemon juice

Lemony Spinach with Feta and Pine Nuts

by Pam on October 9, 2013

I am love checking out cookbooks from the library because I really enjoy reading cookbooks and getting inspiration from them. I recently brought home Ina Garten’s Barefoot Contessa Foolproof and I loved it! I have so many recipes bookmarked to make. I started with this spinach recipe that looked super simple and really flavorful… I was right. I liked the combination of the onions and spinach with the lemon, pine nuts, and the salty feta. My husband and I LOVED this spinach while my daughter thought it was pretty good. My son, on the other hand, wasn’t very impressed and grumbled a bit while eating it. Can’t win them all.

Heat the olive oil in a large sauté pan over medium heat. Add the onion, and cook for 8-10 minutes, stirring often, until the onion is tender and golden brown. Meanwhile, zest the lemon and set aside. Squeeze 1 tablespoons of lemon juice into the pan then add the spinach in big handfuls, tossing constantly with tongs for a minute or so until all the leaves are just wilted.

Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Add the pine nuts, feta, and lemon zest. Serve immediately. Enjoy.

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Lemony Spinach with Feta and Pine Nuts

Yield: 4

Cook Time: 15 min.

Ingredients:

1 tbsp olive oil
1/2 sweet yellow onion, diced
1 small lemon (zest and 1 tbsp juice – more juice if desired)
1 (6 oz) bag baby spinach
Sea salt and freshly cracked pepper, to taste
1 tbsp toasted pine nuts
1-2 tbsp feta cheese

Directions:

Heat the olive oil in a large sauté pan over medium heat. Add the onion, and cook for 8-10 minutes, stirring often, until the onion is tender and golden brown. Meanwhile, zest the lemon and set aside. Squeeze 1 tablespoon of lemon juice into the pan then add the spinach in big handfuls, tossing constantly with tongs for a minute or so until all the leaves are just wilted.

Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Add the pine nuts, feta, and lemon zest. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten – Barefoot Contessa Foolproof

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Roast chicken with garlic

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Ingredients

1.5kg free-range chicken
1 lemon
2 tbsp olive oil
2-3 sprigs of fresh thyme
Salt and freshly ground black pepper
3 garlic bulbs, broken into individual cloves
60g butter, softened
250ml water

That’s goodtoknow

Make gravy from the chicken juices by adding a glass of wine, a few thyme leaves and 1tsp cornflour mixed into a paste with water to thicken

Method

In a freezer bag, add 2 cloves chopped garlic, lemon juice, olive oil, half the thyme and salt and pepper. Put the juiced lemon and thyme in the chicken cavity along with 4-5 cloves unpeeled garlic cloves, then put the chicken in the freezer bag and massage the juice and herbs into the skin. Put in the fridge for a couple of hours to marinate.
Preheat oven to 180°C/350°F/Gas Mark 4. Separate the cloves from garlic bulbs, leaving peel intact, then place the cloves, in a single layer, in a roasting tin and place chicken on the garlic.
Pour in the water, then roast the chicken, brushing occasionally with the pan juices, for about 1 hour 20 minutes or until cooked through. You can test if the chicken is done by inserting a metal skewer into the thickest part of the meat. If the juices run clear, it’s done.

By Keith Kendrick

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Walnut yogurt cake

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Serves: 4-6
Prep time: 20 mins
Cooking time: 35 mins
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

So quickly made, this loaf is delicious for a mid-morning snack with a cup of coffee. Spread with butter or just served thickly sliced, it is good at any time of the day. Great for a quick breakfast with a banana and glass of milk or juice or add a few slices in your packed lunch box! This loaf only takes 35 mins to bake and combines a creamy, thick yogurt with soft brown sugar to make one moreish, moist loaf that the whole family will love. You could even serve this cake as a dessert with ice cream or lashings of double cream.

Ingredients

150g natural yogurt
100g soft brown sugar
25g soft margarine
2 eggs, medium
100g walnuts, chopped
175g self raising flour

For the topping:

1-2tbsp runny honey
1tsp lemon juice
A few walnut halves

That’s goodtoknow

Try different flavoured yogurt in this recipe – hazelnut is particularly good.

Method

Preheat oven to 180⁰C/350⁰F/Fan 160⁰C/Gas Mark 4. Grease and line a 450g loaf tin.
Put the yogurt, sugar, margarine, eggs, half the walnuts and flour into a large bowl.
Beat together well until smooth and creamy. Spoon into the loaf tin and bake for 30 – 35 minutes or until well risen and golden brown or a skewer inserted into the centre comes out clean.
Cool the loaf in the tin then turn out onto a cooling rack.
To make the topping, mix together 1 tbsp of the honey and lemon juice and brush it over the top of the loaf.
Press the remaining walnuts on top of the loaf and drizzle with the remaining honey.

By Cathy Seward

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