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Ingredient: Lemon
Fried carp fillet with lemon remoulade recipe
Through the fusion of Asian and European kitchen tricks, you get wonderfully juicy and crispy carp without annoying fish bones. Careful it can be addictive!
Spinach and preserved lemon freekeh recipe
Freekeh is a roasted wheat grain traditionally found in Middle Eastern cuisine, and it’s delicious. It can be used in the same way as rice, quinoa, couscous and bulgar wheat,...
Good old prawn cocktail recipe
Don’t anyone dare say anything about this classic 1970s-style photo. I love it. That right there is exactly what I imagine when I dream of prawn cocktail. It’s the law....
Tequila-spiked cocktail sauce with perfectly boiled shrimp recipe
Tequila helps amplify the sprightly ingredients of a classic cocktail sauce, but do use a smooth, superior-quality one (blanco, reposado, or añejo) or the (potentially bitter) flavor could disappoint. To...
Limoncello recipe
Limoncello is a classic Italian after-dinner drink of lemon-infused vodka mixed with sugar syrup. Everyone seems to agree that Meyer lemons make the best limoncello. Larger and sweeter than a...
Beet carpaccio with watercress sour cream recipe
Thinly sliced smoked duck or crispy fried chicken breast strips go exceptionally well with Randen—which is what beets are called in Switzerland—carpaccio. The carpaccio is especially beautiful with striped beets;...