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