During my walk through the garden I noticed that the fist wine leaves were almost big enough to be used for one of my favourite Greek dishes: dolmadakias (diminutives of dolmades)! Now in early spring the leaves are very light, tender and even if even still small, I decided to try to make this without meat (lamb or beef
As the same times I had some asparagus on hand, I decided to prepare also the egg-lemons sauce, which is perfect for both preparations!
Usually for this recipe, we use pine nuts, but as did not have such of them just now at home, I decided to uses some previously roasted pumpkin seeds; and WOW! This was real great!
I collected only about 30 leaves about 10-12 cm wide (yes real small, but tender!) and these made 3-4 cm sized dolamadakias.
Note: this dish often served lukewarm and the lemon leaves would taste even better the next day.
30 young tender fresh grape leaves (double the filling and the sauce if you have big leaves), washed and stem removed
4 tablespoons olive oil
1 small onion
½ cup rice
1 cup vegetal broth (or simply the hot water you used to prepare the leaves + salt)
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley chopped
1 tablespoon fresh dill, copped
2 tablespoons, chopped roasted pine nuts (or roasted pumpkin seeds)
Salt and pepper to taste
1 lemon, juice of
1/2 lemon, grated peel of
1 cup water (I used drained liquid form the stuffed leaves + the blanching water for the leaves)
1 tablespoon cornstarch
2 tablespoons olive oil
Salt and pepper to taste
Additional lemon juice
Bring about 1 liter of water to boil and place the leaves in hot water. Drain the leaves after 3 minutes (preserve one cup of water). Set aside and don’t discard the water.
Fry the onion in the oil just until translucent, add the rice and the broth. Reduce to simmer.
Add the herbs and seed, cook until the water is adsorbed for about 6-8 minutes, the rice will not be cooked through, but this just fine. Adjust salt and pepper to taste.
Place a small amount of this filling (about 1 teaspoon or more if the leaves are big) on the backside of the leaf near the stem and then close it. For this step, I first fold the left and right side of the leaf toward the center and I roll it up starting from the side of the stem (like the spring rolls).
Place one tablespoon of olive oil on the bottom of you pot, and then place the stuffed leaves one by one, near each other, opening side down so that they don’t move. If you have more leaves you some leaves to cover the bottom of the pot or (even better) a few thin sliced potatoes (addition to your meal)!
Try to make two layers of the leaves in the pot (size depends on the leaves and the pot!)
Grate le lemon zest, set aside; juice the lemon and set this aside as well.
Place parts of the peel or additional lemon slices over the stuffed leaves, cover with the water (add to the water previously salt to taste), add about 1 third of the lemon juice as well.
Cover with a small plate the stuffed leaves, so that they don’t move while cooking. Cover with the lid and simmer for about 40 minutes (adding some more water if needed). Drain out the liquid and use it for the sauce.
If you have rice leftovers, cook them in a small saucepot with water as a risotto until done.
For the egg-lemon sauce blend together the egg, the lemon juice the lemon zest, the drained liquid from the stuffed leaves, the cornstarch and the olive oil.
Very slowly heat the sauce in a small saucepot until it thickens (do not let it boil but add more water if needed). Adjust salt and pepper. If you need add more lemon juice to taste.
These quick and simply flavorful cookies are the perfect snack for you while you are studying or in the office as energy source when needed. If for breakfast, on the way to work or for a short break (school or work) they are always very welcome.
Biscotti rustici al limone – Italian rustic cookies with lemon
Gugelhopf or Kugelhupf is a very popular kind of Bunt-Cake Austrian very appreciated for the afternoon break or for dessert. Sometimes this is served for Sunday breakfast as well.
I’ve seen many different kind of Gugelhopt in the south German speaking part of Europe (this includes sough Germany, German speaking part of Switzerland) and Alsace (a region in France where a German dialect is spoke combining this language with French), the spectrum is awesome, form the sweet to the savory, but all of them are really delicious and looks fabulous!
This is sweet, tangy version, aromatized with lemon and some limes (you can use only lemon if you prefer), no butter this time, but simply oil! Great result and I love the presentation!
I’ve prepared this avocado pie a few time this summer, but I totally forgot about this until a friend asked me for the recipe.
The first time I prepared this I used a homemade graham crust, but the second time for a guest I needed to change the recipe and adapt it to a gluten free one.
I prepared this in a holiday apartment on Crete, and this was really perfect as not so many ingredients are needed and Crete is plenty of delicious avocados and lemons. I noticed that the avocados have a much intensive green and solid pulp that the avocado I get at home and the lemons are incredible tasty; I miss these lemons at home!
Well I simply bough almond ground, added sugar, salt, some and one egg. The result was excellent and everybody loved this pie.
This recipe can be changed for example using another crust or using limes instead of lemons.
The original recipe called for a whipped cream topping, but in summer I prefer to leave out this and we don’t miss it!
Rinse and dry lemons; trim tips of stem ends, starting at blossom end, cut each lemon lengthwise in quarters to within 1/2 inch of stem end, leaving all 4 pieces attached if you have big jars; if not separate the quarters.
Distribute half the remaining sea salt onto the cut flesh.
Distribute the remaining salt on the bottom of the jars.
Pack the lemons in and add the bay leaf as well as the spices around the lemon pieces.
Top with the remaining sea salt and press down the lemon pieces to release some juice.
Fill the space with the lemon juice.
Cover and shake gently.
Store in chill and dark place (shake form time to time during the first week) for at least 6 weeks or up to 1 year.
I was planning to prepare something like “Kotopoulo avgolemono ” (Greek chicken in lemon-egg sauce) with asparagus, but during the way home from home, the cold weather inspired me to prepare the meal on the open fire using my paella skillet.
If you cannot prepare this on the fire you may simply prepare this in your skillet, this will work for sure as well!
As the chicken was cooking I decided to skip the egg, the sauce was so delicious that I really did not need more and my fresh bread rolls came just out of the oven.
The result was extremely delicious a perfect warming and comforting meal!
The chicken was tender, juicy, the asparagus done but not too soft and the sauce: a real dream!
500 g green asparagus, trimmed and partially peeled
4 tablespoon olive oil, or to taste
1/2 cup white wine
2 cups vegetal or chicken broth
2 small lemons, juice and peel of one of them
Season chicken pieces with salt and pepper and them with flour, remove excessive flour.
Prepare the onion and the asparagus.
Add oil to the skillet and adjust chicken pieces and onion on it.
Heat and brown on both sides.
Add wine, broth, lemon and peel of one lemon juice bring to simmer. After 10 minutes remove the lemon peel. (Variation: add some dill)
Adjust asparagus on the chicken, the harder parts the asparagus should stay covered by the broth. Cook until asparagus is done, but not too soft. If necessary season the sauce or add little more water.