Lemon Poppy Seed Pound Cake

Ingredients:

For the Pound Cake:
45ml Whole Milk
3 whole Large Eggs, Room Temperature
5ml Pure Lemon Oil
375ml Sifted All-Purpose Flour
180ml Granulated Sugar
5ml Baking Powder
1.25ml Fine Salt
15ml Finely Grated Lemon Zest, Lightly Packed
45ml Poppy Seeds
45g Unsalted Butter, Room Temperature

For the Simple Syrup:
60ml Freshly Squeezed Lemon Juice
180ml Granulated Sugar

Method:
For the bread:
Preheat oven to 180ºC and butter and flour an 8×4 loaf pan (4-cup capacity.

In a small bowl, combine the milk, eggs, and lemon oil; set aside.

In the bowl of a stand mixer fitted with the paddle or attachment, combine the flour, sugar, baking powder, salt, lemon zest, poppy seeds, and butter; beat on medium speed for 30 seconds. Add half of the egg mixture and beat for 20 seconds, repeat with the remaining egg mixture (scrape sides of bowl if necessary).

Pour batter into prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

For the simple syrup:
A few minutes before the bread is done baking, heat the lemon juice and sugar together until the sugar dissolves. Remove the pound cake from the oven and use a skewer or toothpick to poke holes all over the surface. Brush the warm simple syrup all over the loaf. Cool for 10 minutes before removing from pan. Wrap well in plastic wrap and refrigerate for a day or two before serving.

Moist Lemon or Orange Loaf Cake

This Moist Lemon or Orange Loaf Cake is guaranteed delicious. 

Bake it as a Bundt or Loaf, you choose! 

Once you've tried this recipe, 

you are sure to make it time and time again. 

You will need a loaf tin 30cm x 12cm, and 8cm deep. (12 inch pan) 

OR a Bundt tin measuring 22cm / 9 inches
The batter will also fit in a 9 inch loaf pan.

Depending on how much your cake has risen and what size pan you have used, make up the whole recipe for the syrup, but be prepared you may only need half of it. The smaller your cake, the less syrup you will need.

Ingredients:
For the Cake Batter:
175 g softened butter
175 ml milk
290g white sugar
3 eggs (lightly beaten)
zest of 1 lemon (or 1 orange)
juice of 1 lemon (or 1/2 orange)
226g  Plain flour (sieved)
7.5ml baking powder
2.5ml salt

For the Syrup:
15ml white sugar (or less if you don't want it too sweet)
22.5ml warm water
zest of 1 lemon (or 1 orange)
juice of 1 lemon (or 1/2 orange)

Method:
Heat oven to 160C. Grease and line your baking tin.
Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin. 
Get all your ingredients ready, i.e zest and juice the lemon / orange, sieve the flour, and add the salt and baking powder to the flour etc.

Start with making the cake batter by creaming the butter and sugar until a pale light colour. 

Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. 

Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon / orange juice, and zest, the rest of the milk and flour.

Transfer the cake mixture to the greased and lined loaf tin. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 20 minutes. 
Please note, if using a Bundt tin, cook time is 1 Hour 10 minutes.
Now make the syrup by adding all the ingredients to a small saucepan, (or use a bowl and microwave for 1 -2 minutes) heat through until the sugar is dissolved. Put aside.

When the cake is done, take it out of the oven and leave in the cake tin until cool. Using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the syrup mixture all over the surface of the cake, distributing evenly. The liquid will be quickly absorbed by the cake. The syrup will keep the cake moist and also give it a nice glossy shine, with sprinklings of zest on the top.  If you think there is too much syrup for your cake, don't use all of it. Often it will depend on the size of your cake, how much it has risen, what size loaf pan you have used. I used a large loaf pan, so needed all the syrup.

Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

Breaded Grilled Lemon Dill Fish

It's Friday. That means it's punishment day, LOL.... Fish for dinner! I grew up in Rhodesia, a land-locked country in the centre of Africa, now known as Zimbabwe. We didn't often see fish, but on a Friday fish was flown in from Capetown in South Africa so the good Catholics and Anglicans could have fish on their tables for dinner. For many years we kept up the tradition of fish on Friday. 

Personally I'm not fond of fish because our cook at home and at school did not know how to make a delicious meal with fish and it was almost always abused (battered and fried), overcooked, dry and tasteless, so fish on Friday was the only way to get me to eat seafood. My husband, who grew up in Durban, caught fish on the beach regularly, introduced me to FRESH FISH, cooked it for me and over the year brought me to change my mindset about fish. 

Grilling fish fillets with breaded lemon and dill is one of my favourite ways of cooking fish. There's no frying, so it's low fat and delicious.... 

Enjoy! 

Ingredients:
500g firm textured fish fillets
125ml mayonnaise
5ml grated lemon zest
15ml lemon juice
5ml dill herb, chopped
125ml breadcrumbs

Method:

Preheat the grill to medium heat. 

Mix mayonnaise, lemon peel, lemon juice and dill and bread crumbs.

Place fish on greased grill grate. Brush with half of the mayonnaise mixture. Grill for 5 minutes; turn fish. Brush with the remaining mayonnaise mixture. Grill an additional 5 to 8 minute or until fish flakes easily with fork.

Chicken Lemon and Thyme Risotto

Chicken Lemon and Thyme Risotto

Ingredients:

2 chicken breasts, skinless and cut into small stir-fry pieces

350g easy cook risotto rice

1L chicken stock

15g butter

2 leeks, trimmed and sliced

15ml olive oil

Sea salt and freshly ground black pepper

15ml fresh thyme, chopped or 7.5ml dried thyme

Grated zest and juice of half a lemon

25g grated Parmesan cheese

Method:

Put the rice and stock in a large saucepan and bring to the boil. Cook uncovered, stirring frequently, for about 15 minutes or until the stock has been absorbed and the risotto has a thick, soupy consistency.

While the rice is cooking, melt the butter in a non-stick frying pan. Add the leeks and cook for 5 minutes until tender then remove to a plate and set aside.

Pour the olive oil into the frying pan, season the chicken with salt and pepper and fry over medium-high heat for 5-6 minutes or until cooked through and golden brown.

When the rice is ready, stir in the thyme, lemon zest and juice. Mix in the leeks and chicken, followed by the Parmesan cheese. Check the seasoning before serving the risotto in warmed bowls.

Lemony Roast Chicken

Ingredients:

4 chicken legs

500g baby new potatoes

250g baby carrots

3 leeks, each cut in 6 chunks

1 head of garlic, separated into cloves and peeled

30ml olive oil

Zest and juice of 1 lemon

15ml chopped rosemary

Method:

Preheat the oven to 220˚C.

Boil the new potatoes for 10-15 minutes until tender. Drain and toss with the carrots, leeks, garlic, chicken and olive oil in a large roasting tin. Season and roast fir 25 minutes.

Drizzle the lemon juice over the chicken and mix in the rosemary and lemon zest. Return to the oven for a further 15 minutes or until the chicken is cooked through. Serve immediately.

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Soy Spatchcock Chicken

Ingredients:

1.25Kg spatchcock chicken

Juice and zest of 1 lemon

Juice and zest of 1 lime

50g clear honey

30ml soy sauce

Method:

To prepare the marinade, put the lemon and lime juice and zest, honey and soy sauce into a large bowl (big enough to hold the chicken) and mix together well. Put the chicken into the marinade and coat it well all over. Cover the bowl and refrigerate for 2-3 hours, or overnight if possible.

Preheat the oven to 220˚C.

Place the chicken, opened out, in a roasting tin. Pour any remaining marinade over the chicken and add some water to the roasting tin so the honey juices don’t burn. Cook in the centre of the oven for 30 minutes.

Reduce the heat to 180˚C and cook for a further 30 minutes, or until the chicken is cooked through, basting it frequently.

Serve the chicken with new potatoes and a green salad.

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Lemon and Tarragon Chicken

Ingredients:

4 large or 8 small chicken pieces

1 head of garlic, separated into cloves but not peeled

8 shallots, halved lengthwise

1 large lemon, thinly sliced

60ml chopped fresh tarragon

200ml dry white wine

200ml chicken stock

4 medium potatoes, peeled and thickly sliced

2 red peppers, deseeded and sliced

Olive oil

Salt and freshly ground black pepper

Method:

Preheat the oven to 220˚C.

In a large ovenproof dish, arrange the chicken I a single layer. Scatter around the garlic, shallots, lemon and tarragon.

Pour over the white wine and stock. Carefully arrange the potatoes and peppers around the chicken. Drizzle liberally with olive oil and season well.

Cover and place in the preheated oven and cook for about 30 minutes. Remove the cover and cook for a further 25-30 minutes or until the chicken is cooked through and the vegetables are tender. Remove from the oven and allow to rest for 5-10 minutes before serving.


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Honey and Lemon Chicken Breasts

Honey and Lemon Chicken Breasts

Ingredients:

4 skinless chicken breasts

1 lemon

30ml clear honey

15ml grainy mustard

15ml olive oil

Salt and freshly ground black pepper

Method:

Preheat the oven to 180˚C and line a roasting tin with a large piece of overhanging foil. Place the chicken breasts in the roasting tin. Cut 4 thin slices from the lemon and place one on top of each chicken breast.

Squeeze the juice from the lemon and mix with the honey, mustard, oil and seasoning. Drizzle this over the chicken. Seal the foil.

Bake for 15 minutes, fold back the foil and baste. Cook, uncovered for 10 minutes more or until the chicken is cooked through.

Lemon and White Chocolate Streusel Muffins

Ingredients:
For the Streusel:
125ml flour
50ml sugar
15ml brown sugar
1ml salt
50ml melted, but cool butter

For the Muffins:
250ml whole milk
15ml lemon juice
250ml rolled oats
125ml white chocolate chips
280ml flour
5ml baking powder
2.5ml bicarbonate of soda
1.25ml salt
15ml lemon zest
125ml brown sugar
1 egg, beaten
125g butter, melted but cool
2.5ml lemon extract (optional)

Method:
For the Streusel:
In a small bowl, stir together the flour, sugars and salt. 
Using a fork, mix in the butter until thoroughly blended.
Cover and chill until ready to use.

For the muffins:
In a large measuring cup, stir together the milk and lemon juice. This will make "soured milk", which may thicken and clot. 
Stir in the oats and white chocolate chips.
Cover and set aside at room temperature for one hour.

Preheat the oven to 190C.

In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. Set aside.
Stir the lemon zest and brown sugar into the oat mixture. Stir in the egg, followed by the butter and lemon extract.

Make a well in the centre of the dry ingredients. Pour the wet ingredients into the well and stir gently until just mixed.

Prepare a 12 cup muffin pan with paper-liners and scoop the batter into the cups. The cups may appear to be very full. but these muffins don't rise much.

Take the streusel from the fridge and break pieces into small clumps. Top each muffin with about a tablespoon of streusel.

Bake for 15-20 minutes or until a toothpick pushed into the middle of one of the muffins in the centre of the pan comes out with only a few crumbs attached.

Allow the muffins to rest in the pan for about 10 minutes before transferring them to a cooling rack.

Enjoy!

Sugar Glazed Lemon Bars

You can't but love these lemon bars, sweetly tart with a melt in your mouth shortbread crust and and a sugary lemon glaze on top. They're gooey sweet, with just enough tang from the lemon juice and zest to balance the sweetness.

Ingredients:

For the Crust:

250g butter, softened

125ml icing sugar

zest of half a lemon

500ml flour

For the filling:

4  eggs

500ml sugar

65ml flour

5ml baking powder

75ml fresh lemon juice

zest of one lemon

For the Glaze:

250ml icing sugar

30-40ml fresh lemon juice

Method:

Preheat the oven to 180C. 

To Make the Crust:

Combine the butter, sugar and lemon zest in a mixing bowl and beat for a minute or so until combined.

Add the flours and the beat until until the mixture is crumbly. 

Press the crust into the bottom of a parchment lined 9x13 inch pan.

Bake for 25 minutes, until light golden brown.

To Make the Filling:

While the crust is baking, in a large bowl lightly beat the eggs with a whisk. 

Add the remaining ingredients and beat with a whisk until combined. 

Remove the partially baked crust from the oven and pour the filling over it. 

Return to the oven and bake for an additional 25-30 minutes, until the top is light golden brown and starting to crack around the edges. 

Let cool completely for at least 1 hour.

To make the Glaze:

In a small bowl, stir or whisk together the powdered sugar and lemon juice. Add more lemon juice, by just a few drops at a time, until the glaze is a pourable consistency. 

Spread the glaze over the cooled bars and then let it set for at least half an hour before slicing. 

Cut into bars and store in the refrigerator. 

Bars can be served cold or returned to room temperature first. 

Enjoy!

Lemon Rosemary Scones

These Lemon Rosemary scones will have you looking for reasons to eat them.  They are light, fluffy and aromatic.  While they are baking, the intoxicating aroma of lemon and rosemary waft through the air.  It draws you to the oven where you watch them puff up and get a little crispy on the outside.  When they come out of the oven, it is difficult to resist them, but why wait? Eat them warm with melting butter.

Ingredients:

300 grams all-purpose flour
120 grams whole wheat pastry flour
5ml sea salt
10ml bicarbonate of soda
20ml cream of tartar
60g grated butter, frozen for 1 hour
30g light cream cheese, diced then frozen for 1 hour
Zest of 2 lemons
15ml fresh rosemary, minced
250ml cold 2% fat milk
80ml cold soda water
1 egg white, lightly beaten
15ml light brown sugar

Method:

Preheat oven to 220˚C.

In a large bowl, whisk together all-purpose flour, whole wheat flour, salt, bicarbonate of soda and cream of tartar.

Add frozen butter and cream cheese.  Using a pastry cutter or 2 forks, cut in butter and cream cheese until they are little pebble sized.

Stir in lemon zest and rosemary.

Add milk and soda and stir until just combined.

Flour a work surface and knead dough 10 times.

Using well-floured rolling pin roll the dough out to 1 inch thickness.

Dip a round 2 1/2 inch cookie cutter into flour.  Cut out scones.  Lightly knead the dough back together and cut out more. 

Place scones onto a baking sheet and brush with egg white.  Sprinkle with sugar.

Bake for 10 to 11 minutes.

Let cool on a wire rack or eat while warm with melting butter!

Makes 12-14 scones.

Lemon Meringue Cupcakes

Ingredients:
For the Cupcakes
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

For the Lemon Curd
8 large egg yolks
Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

For the Seven Minute Frosting
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light maple flavoured syrup or honey
6 large egg whites, room temperature


Method:
For the Cupcakes:
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter, sugar, and lemon zest until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in vanilla. Stir together buttermilk and lemon juice. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 22-25 minutes. Let cool for about 3-5 minutes in the pan and then move the cupcakes to wire racks to cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

For the Lemon Curd:
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes (mine ended up taking about 12 minutes), or until it registers 160 degrees on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

For the Seven Minute Frosting:
Combine 1 1/2 cups sugar with the water and syrup or honey in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

Filling the cupcakes.

To Prepare the Cupcakes:

To finish, make a hole in the centre of the cupcake with either a cupcake corer or a knife (here is a tutorial). Spoon lemon curd into the centre of each cupcake. Either fill a piping bag with frosting and pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak, or just spoon some frosting onto the top of each cupcake, using a spoon to create peaks all over the cupcake (I did the latter). Using a small kitchen torch, hold the torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.


Yield: 24 cupcakes

Lemon Tiramisu

Ingredients:

300ml sugar

180ml lemon juice

125ml water

6 egg yolks

65ml flour

500ml milk

60g cubed butter

30g white chocolate chips

15ml lemon zest

325ml whipping cream

250ml mascarpone cheese

24x4inch ladyfinger biscuits

Method:

In a small saucepan, stir together 125ml each of sugar, lemon juice and water over a medium heat for about 5 minutes until dissolved. Set this syrup aside.

In a large bowl, whisk together the egg yolks, flour and remaining sugar and set aside.

In a heavy saucepan, heat the milk over a medium heat just until bubbles appear around the edge. Whisk half of the milk into the egg yolk mixture. Whisk this back into the pan of milk. Cook, stirring, for about 10 minutes until the custard boils and thickens enough to coat the back of a spoon.

Add butter and white chocolate and stir until both have melted. Strain this custard through a fine sieve into a bowl. Add lemon zest and remaining lemon juice and stir till smooth and well blended.

Place plastic wrap directly on the surface of the custard and put in the fridge for 2 hours to cool.

In a bowl, whip the cream. Put mascarpone in a large bowl and whisk in the cooled custard. Fold in the whipped cream.

Arrange half of the ladyfinger biscuits on the bottom of a 13x9 inch glass baking dish. Brush generously with half of the prepared syrup mixture. Spread half of the mascarpone custard mixture over the biscuits. Repeat with a second layer of biscuits brushed with the rest of the syrup and covered with mascarpone custard. Cover and store in the fridge for 4 hours before serving.

Lemon Meringue Pie

Ingredients:

For the Crust:
24-25 Ginger biscuits
65ml sugar
80ml melted butter

For the Lemon Curd Filling:
3 egg yolks
1 tin Sweetened Condensed Milk
125ml lemon juice

For the Meringue:
3 egg whites
1.25ml cream of tartar
200ml white sugar

Method:

Place ginger biscuits in food processor and blend to crumbs. Empty crumbs into bowl, add melted butter and sugar. Mix until crumbs are moistened. Press into bottom of a 9″ pie plate. Bake shell in 180˚C oven for 8 minutes. Cool.

Preheat oven to170˚C. In bowl, beat egg yolks. Stir in sweetened condensed milk and lemon juice. Whisk ingredients well.

Pour into prepared crust, and bake for 30 minutes. Cool.
In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks. Cover prepared lemon pie with meringue and bake at 180˚C for 15 minutes or until nicely browned.

Spicy Citrus Rice Salad

Ingredients:

Rice Salad:

125ml slithered almonds, toasted

750ml chicken stock

2.5ml sea salt

30ml extra virgin olive oil

375ml brown rice

125ml flat leaf parsley, chopped

zest of 1 orange

zest of 1 lemon

250ml spring onions, chopped

Half an orange, bottom remove,
     cut into 4 segments, each segment sliced in 3.

Vinaigrette:

125ml extra virgin olive oil

juice of 1 orange

juice of 1 lemon

30ml soy sauce

15ml honey

5ml cumin seeds

sea salt and freshly ground black pepper to season

Method:

For the Rice Salad:

In a medium sauce pan, bring the chicken stock, salt and oil to a boil over medium-high heat and stir in the rice. Cover the pan and reduce the heat. Simmer gently for about 30 minutes until all the liquid has been absorbed and the rice is tender. Remove the pan from the heat and let it rest for 5 minutes. Using a fork, fluff up the rice and place in a large serving bowl. Add the parsley, orange zest, half the lemon zest, the spring onions and halt the almonds. Toss well.

For the Vinaigrette:

In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey and cumin. Blend until smooth. Season with salt and pepper to taste.

Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper to taste. 

Garnish with the remaining lemon zest and almonds and place the 12 pieces of orange around the edges of the bowl to decorate.

Arabic Chicken with Lemon and Thyme

Serves 6

Ingredients:

2 chickens, cut into pieces

60ml olive oil

125ml sunflower oil

180ml lemon juice

30ml dried thyme

5ml garlic powder

2ml sea salt

5ml freshly ground black pepper

Method:

Remove the skin from the chicken, wash and pat dry. Place the chicken in a bowl large enough to hold all the pieces.

Mix all the rest of the ingredients to form the marinade and pour over the chicken pieces. Marinade the chicken for at least an hour, or overnight if possible.

Preheat the oven to 180˚C.

Transfer the chicken to a roasting pan. Allow the marinade to separate into layers and baste the chicken with some of the oil layer. Roast for an hour, basting from time to time with the marinade oils. Remove from the oven and put the chicken pieces on a griller until golden brown – about 15 minutes.

Garlic and Lemon Chicken Bake with Potatoes and Green Beans

Ingredients:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small potatoes, quartered
4 chicken breasts 

Directions:
Preheat oven to 180°C. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.

Roast for 50 minutes or until cooked through.

Serve warm.

Migraine Reliever Juice

When I was younger I suffered terribly with migraine, so I know just how debilitating they can be. I wish I'd known then what I know now about using food to bring afflictions like this under control. If you are a sufferer of migraine, cluster or tension headaches, give this a try. 

If you're experiencing chronic migraine, check what you're eating. Some of the foods that trigger migraine: Fried foods, sugar, artificial sweeteners, flour products, dairy products, alcohol, caffeine, food additives, chocolate and some nuts/seeds. 

Drink a Migraine Reliever combo regularly to prevent migraine and you will soon see migraine occurring far in between with lesser intensity. 

Most fruits and vegetables are rich in three very important minerals that help remedy migraine, namely: Potassium, calcium and magnesium. Some foods that especially help: Dark green vegetables, bananas, cantaloupe, celery, cucumber, lemon, pineapple, watermelon, and ginger.

Suggested MIGRAINE RELIEVER RECIPE:
- 1/2 pineapple
- 3-4 leaves kale or a bunch of spinach
- 1 stick of celery
- 1/4 lemon
- 1/2 inch ginger root (optional)

And drink LOTS of water!

Information from: www.juicing-for-health.com

Syllabub

The story told regarding the origin of this ancient dessert tells that it was created by milking a cow directly into a bowl of cider, or wine. Early recipes can be traced back to Tudor times, where thickened cream was served floating on sweet wine. Making syllabub involves dissolving sugar in lemon juice and sweet wine or brandy, adding a long curl of orange peel then leaving it to infuse overnight. The following day, double cream is introduced and beaten until thick. Infusing the sugar and alcohol with the citrus probably seems a bit mystical, but don’t leave out this bit: the flavour is smoother if you let the mixture steep overnight. The essential ingredients is not something you add to the mixture, but something you do to it; whether this dessert stands or falls, is all in the whipping of the mixture. Beat slowly with a large balloon whisk or electric mixer right to the bottom of the mixture. Watch the texture vigilantly, stopping as soon as you sense a heaviness on the whisk and the mixture sits in soft folds the mixture starts to feel heavy on the whisk, when it will creases in soft folds, like a warm fluffy blanket. The mixture will split if whipped too much.

Ingredients:
Zest and juice of 1 lemon
1-2 curls of orange peel, cut with a vegetable peeler without going into the white pith
50ml caster sugar
60ml sweet wine
15ml brandy
300ml double cream

Method:

Dissolve the sugar in the lemon zest and juice, sweet wine and brandy. Add one or two curls of orange peel cut with a vegetable peeler without going into the white pith and leave the mixture to steep overnight.

In the morning, add the double cream and whip until the desired thickness is achieved.

Good as it is, the odd embellishment is no bad thing with this recipe. A drop of Eau de vie, perhaps Framboise or Kirsch adds a welcome kick, as does some crushed ginger in syrup, or even a spoon of ginger marmalade. I have had it with a hint of nutmeg, a little rhubarb and flavoured with lime juice and zest. For a particularly fragrant twist use Cointreau, orange flower water and rose water, to give it a Turkish feel.

Here’s a version based on the concept of syllabub with a British-South East Asian fusion twist. Without all the rigmarole of steeping over night, this syllabub can be made in a hurry.

Elderflower Lemon and Ginger Syllabub

Ingredients:
15ml bottle green ginger and lemon grass cordial
15ml bottle green elderflower cordial
30ml sweet sherry or sweet white wine
50ml sparkling water
4 lady finger biscuits
250ml double cream
60ml icing sugar
125ml lemon curd
30 ml chopped crystallised ginger
Sprigs of mint to garnish

Method:

Mix together the cordials, sherry and sparkling water.

Break up the biscuits in the base of each of 4 sundae glasses. Drizzle over 15ml of the cordial-sherry mixture into each glass.

Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form.

Fold in the remaining cordial-sherry mixture.

Add the lemon curd and lightly fold through, leaving a marbled effect.

Spoon the cream mixture into each of the glasses. Top with the chopped crystallised ginger and a sprig of mint.

Serve chilled.