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Preserved lemons

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Preserved Lemons - Recipes - Poh's Kitchen

Lemons Salt 1 dessertspoon of salt per lemon plus one for the jar Freshly squeezed lemon juice Preserving jars

Preserved Lemons from the lovely Elise of Simply Recipes INGREDIENTS organic Meyer lemons, scrubbed very clean cup salt, more as needed additional fresh squeezed lemon juice, as needed sterilized quart canning jar

Unfamiliar with the food of the Philippines? Allow Adam Liaw to introduce you with a classic spicy stew and some piquant pickled vegetables.

What has Naomi been cooking?

Roman-style semolina gnocchi (gnocchi alla Romana) | As Easter normally falls in April, Italian food writer Pellegrino Artusi’s reliable suggestions for this month’s Italian menu consist of plenty of dishes that you could traditionally find on an Easter table, including the ones that Italians call magro or lean. In other words, fish or vegetables but no meat, the diet to be followed on Good Friday. Among a list of some of my favourite spring dishes, such as artichoke tart, broad beans served…

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What has Naomi been cooking?

River mint soil and homemade haloumi | Haloumi recipes | SBS Food

Bacon Jam

Marinated chicken kebabs with preserved lemon and harissa yoghurt dressing (djej mechoi) - Ainsley Harriott Moroccan Street Food

It's even better if you have an underground pit to ferment it in.