October 27, 2013
When life gives you lemons
Unfortunately I can't grow lemons to save my life. My poor, tatty, weather-beaten Meyer lemon is in the final stages of a long, slow death. I have long had a dream to say casually to Harper, hey can you go get a lemon from the tree, as I stand quaintly before the kitchen bench. It's not to be.
But a friend has come to the rescue. She has an old tree that seems to have an endless supply, and she generously gave me a bag full. And in order to make the most of this bounty, I anticipate every meal I make from now until I can see the bottom of this bag, possibly sometime in mid 2014, will have some part of a lemon in it. I intend to use lemon in all it's glorious forms in as many ways as I can find. Right after I've had this gin and tonic.
First up, it's in hummus. This is no ordinary, 'buy it in a punnet and it tastes a litte like blended up cardboard'. No sirree. The beauty of making your own hummus is you can adapt it to the way you want it; more garlic here, a little less lemon there, a bit of chilli and coriander, you do it the way you like. You can also - have mercy! - not even use tahini, and I don't because it costs a freaking fortune. I use peanut butter instead, a staple in our house for toast, sarnies and just eating by the sneaky spoonful.
the recipe I used - by the domestic goddess herself Nigella Lawson, but I add a bit of fresh coriander and some chilli flakes for extra oomph.