Lovely lemons

I love lemons, so much so if I was to be stranded on an island it would be one of my top 5 things to take, that and an extremely good extra virgin olive oil, maldon sea salt, avocado, and a crisp white wine and I'd be set for months, well as long as there was a fishing line, some type of greens and my hubby to get it all for me!! But anyway, too much island talk, back to the lemons, I scored a big bag full of the yellowy delights from a friend with a gorgeous tree.  I'm pretty lucky, I rarely have to pay for lemons, due to having made the right friends.  I've had a lemon cooking fest this past week, and here are the spoils.

I've been spritzing these juicy lemons on salads, vegies and dips. But I tried the deliciously moist orange cake as a lemon cake and with great success. It really is the easiest cake recipe that delivers everytime. Even better it can be whipped up in minutes.

I whizzed up 5 small sized lemons, but next time would take out some of the pips as it had a slight bitter after taste, I was being lazy.  But it was nothing a good slurp of cream & a cup of tea didn't balance out.

These are by far the yummiest lemony roast potatoes going.  Par boil your spuddies, leaving the skins on, and when just tender enough for a knife to slide in, drain them well.  In the meantime, heat a few glugs of olive oil in a roasting tray at 200c for 5 minutes until it is hot.  Peel the rind off 2 lemons, throw in some sprigs of rosemary, 4-5 cloves of garlic still with the skin on, smash down on the spuddies with a folk to losen some bits up, they will be deliciously crunchy at the end and roast for around 30 minutes until spuddies are golden, mwah!

This is a simple lip smacking lemon delicious slice, a great take on the old fashioned and much loved lemon delicious pudding.

Phew so many lemony recipes I'm going to have to go and get another bag full.

Ciao, Jan