Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.
Prepare the pasta. Put 150 g of flour and sugar in a bowl and mix with your fingers the butter, softened at room temperature and cut into small pieces, until you get a dough with a grainy consistency.
Add 1 tablespoon of water and knead the dough with your hands until it becomes soft then wrap it in cling film and put it in the fridge to 25 minutes.
Divide the dough into 6 pieces, roll them out with a rolling pin on a lightly floured work surface until it reaches a thickness of about 0.5 cm, then line 6 molds of 10 cm in diameter, prick the dough with the tines of a fork and refrigerate for 20 minutes.
Cover the dough on the bottom of the molds with aluminum foil and dried legumes, put them in the preheated oven. 180 degrees and cook them for 15 minutes.
Remove the aluminum and the beans and cook for others 10 minutes
Meanwhile, prepare the filling. Beat the egg yolks with the sugar in a bowl with a whisk.
Bring the cream with vanilla and lemon zest to a boil in a saucepan, then pour the mixture over the beaten eggs, stirring constantly.
Put the mixture in a saucepan, add the lemon juice and bring everything to the boil, stirring until it has thickened, but without ever letting it boil
Pour the warmed mixture into the cakes and allow to cool.
When they have cooled, sprinkle the cakes with brown sugar and pass them under the oven grill to caramelize for a few minutes.
Remove the tartlets from the oven and let them cool, then refrigerate them for at least 2-3 hours before to bring them to the table.
Lemon scented chicken gizzards
Fry half a thinly sliced onion and a couple of sprigs of rosemary in a drizzle of oil in an earthenware pot.
Once the onion has dried, add the gizzards and brown them, add salt then grate the peel of a lemon (preferably green).
Deglaze a little red wine, disappeared any hint of alcohol, cover with chicken broth, coloring with 3 tablespoons of tomato sauce and crush a dry chilli pepper.
Cook with the flame on low for an hour and a half, tightening to the right point. At the end give, if necessary, the last seasoning of salt.
Lemon Recipes - Recipes
You can also make mini puff pastry pies. In this case, from each roll of puff pastry cut out with the special 6 disc mold and then proceed as per the recipe. The puff pastry is very delicate, if it breaks, just use the broken parts for the bottom or the middle layer.
For 6 people
The puff pastry:
The lemon custard:
- 250 ml of milk
- 85 grams of sugar
- 2 egg yolks
- 30 grams of sifted flour
- 55 ml of lemon juice
- the zest of half a lemon
- powdered sugar
The lemon custard.
Pour the milk into a thick-bottomed saucepan and simmer with a bag of vanillin, a pinch of salt and the lemon zest. In the meantime, whip the egg yolks with the sugar with an electric mixer until you get an almost white cream and at the end add the sifted flour. Pour on this mixture, after removing the lemon peel, the hot milk. With the help of a whisk or a wooden spoon, give it a good stir and transfer this mixture into the saucepan by cooking it over moderate heat and without ever stopping stirring. Boil, stirring constantly, for about 2 minutes to obtain the desired consistency. Keep in mind that the more the cream boils, the denser it will be. Off the heat, add the lemon juice and mix well. Pour the custard into a bowl and let it cool completely before storing it in the refrigerator by placing cling film or a sheet of parchment paper directly on it, to prevent the skin from forming.
Line the baking sheet with parchment paper and place the puff pastry disc on it. Put it in the fridge for 30 minutes and heat the oven to 220 & deg.
Prick the puff pastry, brush it with the egg and bake it in the upper part of the oven. Cook it for about 12-15 minutes, without losing sight of it: it must become dark brown, but it must not burn. Remove it from the oven and turn the grill on to high. Sprinkle the pasta with a spoonful of sifted icing sugar. Pass it in the grill until the sugar is caramelized: a few seconds.Take it out, turn it over gently, sprinkle it with another spoonful of icing sugar and repeat the caramelization. Finally, place it on a wire rack and let it cool. Do the same thing with the other two pastry discs.
Cover two discs of pastry with the custard and close with the third disc that you will sprinkle with icing sugar. Let the millefeuille rest for about 30 minutes before cutting it with a serrated bread knife.
Lemon desserts: 20 recipes not to be missed!
Lemon Quick Desserts: My Best Lemon Dessert Recipes Collected in One special sweet tooth, along with biscuits, creams, drinks and many others cakes with lemons! All recipes simple, which are made in a short time, delicious and fragrant!
Lemons are one of the most versatile ingredients there is. You can really do anything. In this collection you will find many fresh and delicious ideas, recipes quick and easy with lemons. We will pass by lemon cakes, donuts, breakfast cakes, cakes with lemon cream very creamy, Biscuits filled with lemon cream, without neglecting the tarts and many other quick lemon desserts. Summer lemon cakes are also a must without cooking, like cold cakes and lemon cheesecake.
You will find dessert recipes with fresh lemons, both with the lemon juice that peel, paired with yogurt, ricotta and many other ingredients, but also fresh lemon drinks, from granita to sorbet and detox herbal teas.
Lemon desserts are my mom's favorite, but I love them too! When spring comes I want to freshness and of fragrant sweets and a lemon cake is what it takes!
Do you want to know what my favorite recipe is? The Lemon Treats which I made in a maxi version as if it were a zuccotto with limoncello and lemon! A real satisfaction to make it with the original Neapolitan recipe. Another recipe that I love is the Soft Cake With Lemon, among the lemon desserts without butter, which I often prepare for breakfast and a snack. And its scent, as well as for other lemon cakes, is released during cooking, flooding the whole kitchen.
If you are looking for quick lemon dessert recipes, always simple and fragrant, here is the special for you!
To make the lemon risotto, first prepare the lemon flavored vegetable broth: wash and peel the carrot, celery and onion (the weights of the vegetables shown in the recipe refer to the vegetables already peeled) 1 place them in a pan, add the lemon ( possibly untreated) washed and cut in half 2, season with peppercorns and salt.
cover with water 4 and cook for 30 minutes from boiling. Once the broth is ready, strain it through a colander 5 and keep it warm in the pot. Toast the rice in a saucepan for 3-4 minutes, without adding any seasoning 6 and stirring often.
Deglaze with the white wine 7, let it evaporate and then continue cooking for about 16-18 minutes adding the hot vegetable broth one ladle at a time 8, taking care to wait for any added broth to be well absorbed before pouring more liquid. When the rice is cooked, turn off the heat and stir in the grated cheese 9
and robiola 10. Scented with thyme leaves 11, grated lemon rind 12
and pour another ladle of broth. Stir to mix and finally add the ground pepper to taste 14. Serve the freshly made lemon risotto hot 15.
To prepare the custard
To prepare the custard, pour the milk and cream into a saucepan. Add the seeds of the vanilla bean, the pod, the lemon zest 1 and bring it to just touch the boil. Meanwhile, pour the starch, sugar and salt into a bowl 2. Mix them well with a spoon and add the egg yolk 3.
Mix quickly with a whisk until the mixture is smooth 4. Only in this way in fact your cream will not have lumps. As soon as the milk and cream start to boil, transfer them to the egg yolks mixture, mix 5 and bring everything back into the saucepan which you will transfer back to the heat 6.
Cook, continuing to mix with a spatula 7 until reaching the temperature of 85 °, use a thermometer to measure the exact temperature. Then transfer it to a low and wide baking dish, remove both the lemon peel and the vanilla bean 8, cover with cling film 9 and leave to cool in the freezer.
Recipes with lemon: nutritional properties
The lemon, fruit probably born many centuries ago from the cross between bitter orange and cedar, is a fruit with many beneficial properties. So, recipes with lemon provide you, a mine of nutrients: let's see what they are.
- The lemon juice contains B vitamins and a lot of vitamin C, 80 mg per 100 g, mineral salts (especially copper and potassium), trace elements, sugars, organic acids (citric, malic, acetic and formic) e flavonoids (hesperedin). The properties attributed to it are many. The most relevant is related to C vitamin or ascorbic acid, which acts both as an antioxidant and as a protector and stimulant of the immune system.
- The lemon stimulates the growth of bones and gums and helps the body ad absorb iron, increasing its bioavailability.
- It is useful for counteract anemia, cit combats free radicals And defends against pollutants. All thanks to its mix of vitamin C and various types of antioxidants, which make it an important food also for prevent degenerative diseases.
- It is useful for the skin health and beauty. Prevents couperose and bruises, accelerates wound healing.
- Attenuates i articolar pains And reduces the negative effects of stress thanks to the mineral salts it contains, above all magnesium, potassium and manganese.
- Fights i kidney stones: citric acid, in fact, has the ability to dissolve kidney stones. According to some studies, moreover, prevents calcium from accumulating in the urinary tract, so it is also useful from a preventive point of view.
Furthermore, the lemon leaves are rich in:
They have calming and antispasmodic properties. Therefore, they are recommended for cases of:
- heart palpitations
Furthermore, they have the power to lower fever because they stimulate sweating. More, they are vermifuge.
How to prepare: Lemon escalopes
The first step to prepare the lemon scallops is to beat the slices of rump, placed between two sheets of parchment paper, using a meat mallet. Alternatively, you can ask the butcher to do it for you. Flour the slices on both sides and brown them evenly over high heat in a saucepan with the garlic, oil and butter.
Grate the lemon zest into thin zest that you will keep aside. Squeeze it and pour the juice, filtered through a sieve, over the escalopes. Season with salt and pepper, then lower the heat and continue cooking for a few minutes.
Serve the lemon scallops with a sprinkling of freshly ground pepper, the grated zest and parsley to taste.
3 Recipes with lemon thyme
A thyme that tastes like lemon
The Thymus citriodorus, better known as citrus thyme, lemon or lemon thyme, is a singular plant: apparently it looks like the common thyme, but if you smell it better and rub the small dark green leaves between your hands a hint of lemon is perceived.
Excellent if used in expectorant and antiseptic healing teas, lemon thyme can also be used for give an extra touch to cold drinks.
Aromatic plant that has different varieties, Thyme in general is easy to grow and much loved and appreciated in the kitchen and by chefs.
Lemon thyme also gives a fresh note and a unique scent to many dishes and recipes, both vegetarian, vegan and omnivore, let's see three in particular: a risotto from a romantic dinner, a sorbet delicate and fresh and finally one pasta & quotsaracena & quot gluten-free that will amaze you.
Risotto with lemon thyme in round courgettes
Ingrediants for 2 people
& gt 2 round courgettes
& gt a spring onion
& gt 6 handfuls of large grain rice, Arborio or Carnaroli
& gt a handful of lemon thyme leaves
& gt vegetable broth
& gt 1/2 glass of white wine
& gt a spoonful of fresh robiola
& gt grated Parmesan to taste
& gt extra virgin olive oil
& gt salt and pepper.
In a non-stick pan fry the thinly sliced spring onion in a little oil, combine the hollowed out interior cut into small cubes of the zucchini, a little salt and pepper and the fresh thyme.
Meanwhile bake the hollowed courgettes in the oven (165 & degC for about 15 minutes) with the & quotcoperchi & quot; with very little oil and a pinch of salt.
Cook over high heat for a few minutes, then add the rice and deglaze with the wine. Cook adding boiling vegetable broth for the time indicated, taking care to turn off and stir a couple of minutes before with the cheeses and a drop of raw oil.
Serve by plating in the hollowed round courgettes, covering the rice with the respective courgette "lids".
Read also Thyme tea, benefits and use & gt & gt
Lemon thyme sorbet
Ingrediants for 2/3 people
& gt 250 g of water
& gt 130 g of sugar
& gt the juice of half an organic lemon
& gt a handful of fresh lemon thyme leaves.
Bring the water to a boil with the sugar e add half of the lemon thyme leaves well washed, let it simmer for about 3/4 minutes.
Remove from heat, allow to cool and filter. Add the remaining chopped leaves. Then add the lemon juice and mix.
Put in an airtight container in the freezer for at least 4/6 hours before serving, stirring the sorbet approximately every 3 quarters of an hour.
Saracen fusilli with robiola, leek and lemon thyme
Ingrediants for 3 people
& gt 250 g of buckwheat flour fusilli (gluten free)
& gt half fresh robiola
& gt grated Parmesan to taste
& gt a handful of lemon thyme leaves
& gt a leek
& gt extra virgin olive oil
& gt salt and pepper.
Prepare the sauté with the leek cut into very thin slices, a drizzle of oil, salt and pepper.
Sauté everything over high heat in a non-stick pan for a few minutes, add the washed and chopped thyme leaves (keeping some aside for decoration), then add the buckwheat pasta cooked al dente.
Sauté and stir in the fresh robiolina and grated parmesan Serve decorating with the remaining lemon thyme leaves and a drizzle of oil.