Zest of 3 or 6 oranges
Zest of 3 or 4 lemons
700 or 900 ml of freshly pressed orange juice (about 7 or 12 oranges)
300 or 500 ml fleshly pressed lemon juice (about 5 lemons)
350 or 500 grams of white sugar
350 or 400 grams of cane sugar
1 or 1,4 litre(s) of water
Making St. Clement’s Lemonade
Before you start on this recipe you should choose if you want the lemonade to taste more like oranges or lemons. For more of an oranges lemonade use the first measurement for a more lemony lemonade choose the second measurement.
Zest three oranges and three lemons using a zester or a grater. Then press oranges and lemons until you have 700 ml of orange and 300 ml of lemon juice. Put the zests and the juices together and set aside. Add 1 litre of water and all the sugar to a large saucepan, heat and stir until all the sugar is dissolved. Then add the zest and juice bring the mix up to boil. When the mix boils take it off the heat and fill it into sterilised glass bottles (you can sterilise the bottles by washing them with boiling water. Don’t use plastic bottles because they will deform when coming into contact with the boiling hot squash). Make sure you fill the bottles all the way to the top and sealed properly. Let the squash cool down over night before transferring it to the fridge or a cool, dark place. To drink, mix the squash with water at a ratio of about 1:4. Enjoy!
1 handful of nuts
2 twigs of fresh oregano
Pinch of sea salt
Pinch of Herbs de Provence
2 good squirts of ketchup
Creme Fraiche (mager kesam)
Nutty Aubergine Lasagne
Cut the aubergine into slices and add it to a hot frying pan with a drizzle of oil, salt and pepper. Be careful not to let it burn, but fry until it has some colour on both sides. Add the aubergines to a plate and put the pan back on the heat. Add a good splash of olive oil to the pan. Let the oil warm up before adding sliced shallots, tomatoes, oregano and hazelnuts. Add a good pinch of sea salt, herbs de Provence and let fry on medium heat. The water from the tomatoes will make it all a bit saucy. Add the ketchup for some well deserved sweetness and let cook on low heat for another 5-10 minutes. Take out lasagna plates about 6 I would say. Boil some water add a splash of olive oil to not have the plates stick together and cook for 2-3 minutes. Drain and dry on a kitchen towel.
Grease a ovenproof pan and start layering the lasagna, 1 layer of tomato sauce, 1 of aubergines, 1 of lasagna plates and 1 of creme fraiche 9% (mager kesam) about 3 table-spoons on each layer. End with a layer of grated mozzarella cheese.
Cover with tinfoil and cook in a preheated oven, 190 degrees Celsius, for 30 minutes. Take the tinfoil of and cook for another 30.
While the lasagna is cooking in the oven you can make a side salad and orange, nectarine salsa: 1 orange, 1 nectarine and 1/3 of a red onion.
Slice the onions very thinly, the oranges and nectarines as well. Make sure you get all the white skin of the orange when you peel it. It goes easiest with a knife. Leave it to soak in a while before you serve it together with the lasagna.
300 grams of room tempered margarine
1 1/5 deciliter sugar
1 1/5 deciliter cane sugar
5 eggs (room tempered)
Zest of one orange
0,75 deciliters pressed orange juice
6 deciliters plain flour
1 1/2 tea-spoon of baking powder
Orange juice of 2 oranges
2 deciliters powder sugar
2 table-spoons of pressed orange juice
Orange peel for decoration
Making Zesty Orange Cake
Add room tempered margarine and sugar to a baking bowl. The margarine needs to be room tempered in order for you to mix it well with the sugar. Mix with a hand-mixer until the sugar and margarine becomes a soft mass. Preferably until the sugar is almost dissolved. Crack one and one egg in the bowl, mixing in between each. Add orange zest and 0,75 decilitre orange juice. Mix the flour and baking powder together and sift into the cake batter. Fold the flour into the dough until you have a smooth cake batter. Add the batter to a cake tin, 22 centimetres in diameter, covered in baking paper.
Bake for 50 minutes, on the lowest shelf, in an oven preheated to 175 degrees Celsius. After 50 minutes place the cake on a baking tray to cool off. Dot the cake with a cake pin or a thin skewer and pour over pressed orange juice of two oranges. The orange juice will soak the cake and make it juicy. Leave the cake to cool. Mix the powdered sugar with 2 table spoons of pressed orange juice until, it makes a smooth frosting. Use a dinner knife to spread the frosting onto the cake. decorate with some coarse grated orange zest.
Tip: If you cover the cake in plastic foil and keep it in the fridge it should last you a few days. If you want to freeze some of the cake, just make sure you don’t put frosting on this part.