The Timaru Herald

Sunny citrus

When life (or your neighbour) gives you lemons – or any other citrus, for that matter – turn them into one of these delights, says NZ House & Garden’s Sally Butters.

-

Strawberry, borage & citrus probiotic cocktail

Fresh tasting and full of spring zing, this cocktail is packed with immune-boosting probiotics from the kombucha plus the goodness of strawberri­es. You can take or leave the vodka – it’s delicious either way.

2 cups plain kombucha, chilled 2 cups orange or grapefruit juice,

chilled

2 cups ice cubes

3 handfuls strawberri­es, hulled and

sliced into rounds

4 shots vodka (optional)

Decoration­s

Edible flowers (such as borage, calendula, violas, roses) or lemon

slices

Combine kombucha and citrus juice in a large pitcher. Add ice and stir gently. Add sliced strawberri­es and leave to sit for 10 minutes to allow the strawberri­es to release their wonderful fragrance into the mix.

Pour a shot of vodka into each glass, if using, then pour over the kombucha mixture. Top with edible flowers and/or lemon slices and drink right away.

Serves 4

Lemon posset with toasted almonds & raspberrie­s

These lovely little dessert pots are unbelievab­ly simple to make. What’s more, you can prepare them a day or two ahead for a fuss-free picnic or dinner party. Double cream gives the best result (Lewis Road Creamery makes it), but you could use a mix of half regular cream and half thickened cream.

Posset

2-3 lemons

120g caster sugar

425ml double cream

Pinch of ground ginger Pinch of ground or grated nutmeg

Topping

20 raspberrie­s Squeeze of lemon juice

1⁄2 tsp caster sugar

1 tbsp flaked almonds, toasted

Finely grate the zest of 1 lemon then juice as many lemons as you need to make 100ml juice.

Put zest and juice in a small pot over medium to high heat and bring to the boil. Take off heat, add sugar and stir until dissolved. Set aside with the lid on to keep warm.

Pour cream into another small pan, add spices and bring just to boiling point. Quickly remove from heat and pour into lemon syrup, whisking gently to combine.

Divide mixture evenly between 4 ramekins or cups, allowing a little space at the top to later place the berries and almonds. Cool, then place in the fridge to set – at least a couple of hours.

About 15 minutes before serving, place raspberrie­s in a bowl with lemon juice and sugar, mix gently and leave to macerate for 10 minutes.

Spoon berries and a little of their liquid onto possets then scatter over a few toasted flaked almonds. Serve right way.

Serves 4

Elderflowe­r, lemon & polenta cake with pistachios

This Italian classic is perfect to make at this time of year. The elderflowe­rs add a lovely floral contrast to the tender, nutty sponge, while the yoghurt-based icing is super-simple and delightful­ly creamy. The cake lasts well for a day or two. Cake

250g caster sugar

250g unsalted butter, softened 100g ground almonds

150g pistachios, roughly chopped 3 large eggs

200g fine polenta

1 tsp baking powder

2 tbsp thick unsweetene­d

Greek-style yoghurt

1 juicy lemon, juiced

Elderflowe­r lemon syrup

1 lemon, juice and finely grated zest 2-3 tbsp liquid honey

150ml elderflowe­r cordial

Elderflowe­r icing

3 tbsp icing sugar

200g thick unsweetene­d

Greek-style yoghurt

2 tbsp elderflowe­r lemon syrup

(see above)

Topping

40g pistachios, chopped Edible flowers, such as elderflowe­rs or roses

Heat oven to 170C. Grease and line the base and sides of a 20cm round cake tin.

Using an electric mixer (a stand mixer is best), cream caster sugar and butter until pale and fluffy. Add ground almonds and pistachios, mix briefly then beat in eggs one at a time, beating well between each addition. Add polenta, baking powder, yoghurt and lemon juice and fold to combine.

Scrape mixture into prepared tin and bake 45-50 minutes or until a skewer inserted in the middle comes out clean.

While cake is cooking, make the syrup. Place all the ingredient­s in a small pot and bring to the boil over medium heat. Simmer 5 minutes then take off heat. Set aside 2 tablespoon­s syrup for the icing.

Once cake is cooked, take from oven and make a few holes in the top in several places using a skewer or sharp knife. Pour over remaining lemon syrup. Allow cake to cool a little before turning out onto a rack to cool completely.

To make icing, whisk icing sugar and yoghurt into reserved syrup. Spread over the cooled cake and top with chopped pistachios and edible flowers.

Makes a 20cm cake

 ?? MANJA WACHSMUTH ?? Clockwise from above left: strawberry, borage & citrus probiotic cocktail; lemon posset with toasted almonds & raspberrie­s; elderflowe­r, lemon & polenta cake with pistachios.
MANJA WACHSMUTH Clockwise from above left: strawberry, borage & citrus probiotic cocktail; lemon posset with toasted almonds & raspberrie­s; elderflowe­r, lemon & polenta cake with pistachios.
 ??  ??
 ??  ??

Newspapers in English

Newspapers from New Zealand