Tag: lemon juice

Carrot and coriander soup

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This classic soup makes a delicious healthy lunch for you and the family. It’s cheap and at just 102 calories a bowl, it’s a winner all round!

Serves: 4
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

5 a day1
Child friendly
Freezable
Make in advance

That’s goodtoknow

Top tip: Garnish with a swirl of single cream (or soya cream for a dairy-free soup).

Ingredients

1tbsp (15ml) vegetable oil
1 onion, chopped
450g (1lb) carrots, washed and sliced
1 clove garlic, crushed
1tsp ground coriander
1.2 ltr (2pts) vegetable stock
3tbsp chopped fresh coriander
Squeeze of lemon juice
Freshly grated nutmeg to taste
Salt and freshly ground black pepper

Method

Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min.
Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender. Stir in the fresh coriander.
Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot, but not boiling, and serve.

www.britishcarrots.co.uk

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Nutritional information per portion

Calories 102(kcal)
Fat 4.0g
Saturates 0.4g
Sugars 12.6g
Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Which day of the week do you do the bulk of your food shopping on?

Monday 6%
Tuesday 5%
Wednesday 5%
Thursday 12%
Friday 16%
Saturday 16%
Sunday 6%
Different days every week 18%
In small bits all through the week 16%

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Gordon’s Lemon Treacle Slice Recipe Gordon Ramsay made…

Gordon’s Lemon Treacle Slice Recipe

Gordon Ramsay made this sticky, sweet treat for Caffé Nero with the help of some prisoners in Gordon Behind Bars.

Makes 8-10 bars
Ingredients

For the base

300g digestive biscuits
150g butter

For the topping

675g golden syrup
90g butter
100ml double cream
225g white breadcrumbs
5 egg yolks
Zest and juice of 1 lemon
1 tbsp Lemon curd

For the glaze

50g icing sugar
juice of 1 lemon juice

Method

To make the base, pre-heat the oven to 160oC, fan 140oC, gas mark 3.

Place the biscuits in a food processor and blend until you have a smooth crumb.

Melt the butter, then stir into the biscuits. Press the biscuit mixture firmly into the base of a 20cm square tin which has been lined with baking parchment. Allow to chill for at least half an hour.

To make the topping, put the golden syrup into a saucepan along with the butter and allow to melt gently without boiling.

Once the butter has melted take the pan off the heat and stir in the cream, breadcrumbs, egg yolks, lemon zest and juice. Stir well.

Once the base has cooled, spread the lemon curd onto the base. Pour over the breadcrumb filling and then place into the oven to cook for 25-30 minutes or until firm to the touch.

Remove from the oven and allow to cool completely before cutting into rectangular slices.

To glaze the slices, mix the icing sugar with enough lemon juice to make a thick paste. Place it into a piping bag and pipe onto the top of your bars, or drizzle the glaze over with a spoon.

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Mary Berry’s lemon drizzle cake

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A really simple recipe by Queen of Cakes, Mary Berry for a classic lemon drizzle cake, with crunchy lemon icing

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

Child friendly
Make in advance

That’s goodtoknow

The lemon loaf will keep for 3 days and will freeze well for up to 2 months uniced.

Ingredients

For the lemon drizzle cake:

1½ large eggs
87.5g (3 oz) self-raising flour
87.5g (3 oz)caster sugar
87.5g (3 oz) softened butter
3/4 level tsp baking powder
Finely grated zest of ½ lemon

For the crunchy lemon icing:

50g (2 oz) granulated sugar
Juice of ½ lemon

You’ll also need:

450g (1lb) loaf tin, greased and lined

Method

Preheat the oven to 180ºC/gas mark 4.
Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.
Bake in the preheated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
While the cake is still warm, make the topping. Mix together the sugar and lemon juice, and pour over the warm cake.
Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.

This recipe is part of Mary Berry’s three cakes in one recipe, taken from Mary Berry’s Stress-free Kitchen.

Users of Good to Know can order a copy of Mary Berry’s Stress-Free Kitchen by Mary Berry, RRP £20.00, at the special discounted price of £17.00 (including p&p).

To order a copy please call on 0870 755 2122 quoting the reference code BSH664 or order online at pressoffers.co.uk. Please allow 28 days for delivery, offer subject to availability.

By Mary Berry

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Which day of the week do you do the bulk of your food shopping on?

Monday 6%
Tuesday 5%
Wednesday 5%
Thursday 12%
Friday 16%
Saturday 16%
Sunday 6%
Different days every week 17%
In small bits all through the week 17%

Thanks, your vote has been counted!