10 simple and aromatic dishes with lemons

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Creamy mousse, baked potatoes, banana sorbet, fancy glazed chicken and other delicious dishes.

1. Lemon dessert with cookies and condensed milk

Ingredients

• 200 g simple sweet biscuits (for example, shortbread or sugar);
• 4 lemons;
• 200 ml whipping cream;
• 250 g of condensed milk.

Preparation

Place the cookies in a bag and grind with a rolling pin or other tool. Small pieces of cookies should remain.

Squeeze the juice out of all the lemons. With a mixer, beat the cream, condensed milk and lemon juice until a liquidish creamy consistency.

Put a layer of cookies in bowls, glasses or other molds and pour over with cream. Put another layer of cookies on top and cover with cream too. Refrigerate dessert for 3 hours.

2. Fried chicken breasts with lemon

Ingredients

• 4 small halves of chicken breasts;
• 4 tablespoons flour;
• ½ teaspoon salt;
• ½ teaspoon ground black pepper;
• ½ teaspoon dried garlic;
• 50 g butter;
• 1 lemon;
• a few sprigs of thyme.

Preparation

Beat the breasts until about ½ cm thick. In a bag, combine flour, salt, pepper and garlic. Place the chicken inside and shake the bag until it is covered with the mixture.

Melt butter in a skillet over medium-high heat. Arrange the breasts and fry for 3-4 minutes on each side until lightly browned.

Remove the chicken and toss the sliced lemon and thyme sprigs into the pan. Cook the lemon for 1 minute on each side.

Return the chicken to the skillet and place the lemon slices on top of each breast.

3. Lemon-banana sorbet

Ingredients

• 3 bananas;
• 2 lemons;
• 150 g icing sugar.

Preparation

Cut the peeled bananas into slices. Add to them finely grated zest of 1 lemon, juice of both citrus fruits and icing sugar.

Punch with a blender until smooth. If the mass is a little sour, add a little more powder.

Put the mixture in a container, cover with a lid and put in the freezer for 2-3 hours. Stir the sorbet 2-3 times during this time.

4. Greek potatoes with lemon

Ingredients

• 900 g potatoes;
• 100 ml of olive oil;
• salt to taste;
• 500 ml chicken broth;
• 2 lemons;
• 2 cloves of garlic;
• 1½ teaspoon dried oregano
• ½ teaspoon ground black pepper;
• ½ teaspoon turmeric
• a few sprigs of parsley.

Preparation

Peel the potatoes and cut into large cubes. In a small oven-safe container, heat the oil over low heat. Lay out the potatoes, salt and fry for 5 minutes, turning occasionally.

In another container, combine the broth, finely chopped lemons, chopped garlic and spices and add this mixture to the potatoes. Stir and salt if necessary.

Bake for 30 minutes in an oven preheated to 250 ° C. If you want the potatoes to be more ruddy, then cook for another 20-30 minutes. Sprinkle chopped parsley over the finished dish.

5. Lemon cream mousse

Ingredients

• 1-2 lemons;
• 100 g sugar;
• 1 egg yolk;
• 2 whole eggs;
• 40 g butter;
• 240 g whipping cream.

Preparation

Grate the zest of 1 lemon on a fine grater. Squeeze 50 ml of juice from 1 or 2 lemons. Whisk the sugar, zest, juice, yolk and eggs until smooth.

Place the container in a steam bath and cook over medium heat, stirring constantly, until lightly thickened. Remove from heat, add softened butter and stir well.

Grind the mass through a sieve, cover its surface with a film and put it in the refrigerator for 1 hour. Whip cold cream with a mixer until creamy. Add lemon mixture and stir gently.

Chill the mousse in the refrigerator for 30 minutes before serving.

6. Lemonade with lemon

Ingredients

• 2-3 lemons;
• 60 g sugar;
• 700-900 ml of water.

Preparation

Peel the lemons and cut into thin slices. Place them in a small glass or plastic container with a lid. Add sugar and remember the citruses well with the crush. They should release a lot of juice, and the sugar should dissolve.

Pour in water, close the container tightly with a lid and shake. Pour the drink into ice glasses. You can add a little mineral water to the lemonade.

By the way, this drink can be an excellent ingredient for making an alcoholic cocktail. Place a couple of ice cubes in a glass, add equal amounts of lemonade and gin, and add some bitter fruit liqueur.

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7. Pieces of chicken in lemon-honey-ginger glaze

Ingredients

• 1-2 lemons;
• 2 teaspoons olive oil
• 3 cloves of garlic;
• 2 teaspoons finely grated ginger
• 170 g honey;
• 1 tablespoon apple cider vinegar
• 1 tablespoon of soy sauce
• 2 teaspoons cornstarch
• 600-700 g chicken fillet;
• salt to taste;
• ground black pepper - to taste.

Preparation

Squeeze 3 tablespoons of juice from the lemons and finely grate the zest of 1 lemon.

Pour 1 tablespoon of oil into a saucepan, add chopped garlic and ginger. Fry over medium heat for 2-3 minutes.

Add honey, lemon juice, zest, vinegar, soy sauce, and starch. Stir, bring to a boil and reduce heat. While the frosting thickens, tackle the chicken.

Cut it into medium cubes and place in a skillet with the remaining heated oil. Fry, stirring occasionally, over medium heat for 5-8 minutes until tender. Pour in the frosting and stir.

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8. Pasta with lemon and cheese

Ingredients

• 220 g of spaghetti or other pasta;
• salt to taste;
• 80 ml olive oil;
• 2 cloves of garlic;
• 1 lemon;
• ground chili - to taste;
• 50 g parmesan;
• a few sprigs of parsley.

Preparation

Boil the pasta in salted water according to the instructions on the package.

Heat oil in a skillet over medium heat. Add chopped garlic and sauté for 30 seconds. Add finely grated zest and lemon juice, ground chili. Stir and cook for 1 minute.

Drain the pasta and place in the skillet. Add about half of the grated Parmesan and chopped parsley and toss. Sprinkle with remaining cheese and herbs before serving.

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9. Energy balls with lemon, nuts, dates and coconut

Ingredients

• 15 large pitted dates;
• 200 g cashews;
• 200 g of peeled almonds;
• 40 g + 3 tablespoons of coconut flakes;
• 1 lemon;
• a few drops of lemon extract - optional.

Preparation

Place the dates, cashews, almonds and 40g shavings in a blender bowl. Add 1 teaspoon finely grated lemon zest and the juice of a whole lemon. Lemon extract can be added for a brighter aroma.

Whisk all ingredients until almost smooth. Use wet hands to form round candies from the mass and roll them in the remaining shavings.

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10. Lemon salsa verde sauce

Ingredients

• 1 lemon;
• 2 feathers of green onions;
• 1 clove of garlic;
• 1 teaspoon ground red pepper;
• ¾ teaspoon of salt;
• 1 bunch of parsley;
• 1 bunch of cilantro;
• 100 ml of olive oil.

Preparation

Peel the lemon and chop finely together with the peel. Combine lemon, chopped green onions, chopped garlic, pepper and salt. Chop the parsley and cilantro finely and add to the lemon mixture. Pour in the oil and mix well.

Add more salt, pepper, or lemon juice as needed. Cover and refrigerate. The sauce can be stored there for no more than two days.

Salsa verde goes well with meat, poultry, fish and vegetables. The sauce also diversifies the flavor of legumes and rice. It can also be mixed with mayonnaise and used to make sandwiches.

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• How to make hearty lemon bars
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