Lemon and Lavender Posset

Reading about Posset – a lemony dessert that is prepared with only three ingredients – I got very curious, and decided to find out more about it. I’ve discovered that there were many versions for this dessert, and that it also had quite an interesting history.

Lemon and Herbs Roasted Chicken Thighs and Potatoes

Roasted chicken with lemon is a favorite dish, which I make often, while adding different ingredients to the basic combination.

Lemon and Almond Cookies

Lemon cookies are always a delight – not overly sweet, and full of wonderful citrusy aroma. I often add some crunchy ingredients into the dough mix (poppy seeds, or pistachio nuts). This time, I chose to add almond flour to the basic buttery dough, for its creaminess and unique texture.

Hazelnut, Banana and Lemon Muffins

Hazelnuts are a favorite of mine, whether for baking or for savory dishes. Their earthy, somewhat sweetish flavor, and their creamy texture, elevate any dish they are added to. So, it was no wonder I ended up using them when I was preparing to bake some simple banana-lemon muffins, and wanted to give them an interesting twist.

Shrimps with Garlic, Lemon, and Parsley Butter Sauce

One of my favorite ways of cooking shrimps is one of the simplest there are: a bold and tasty combination of very few ingredients – butter, lemon, garlic and parsley – which always works and takes no time to prepare.

Blueberry, Lavender and Lemon Marbled Cake

Buying more blueberries than needed, I decided it would be a good idea to bake a cake with them. However, I didn’t want to just add them into a cake batter, but rather, have them in a sort of separate layer in the cake.

Herbed Fishballs with Tomato-Chickpea Sauce

I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine.

Roasted Chicken Legs with Sage, Lemon and Potatoes

As I was considering flavorings for another dish of chicken legs, I noticed a beautiful fresh bundle of sage, and the quest was over.

Ginger-Lemon Summer Fruit Cake with Fruit Compote

Fruit cakes are high up on my favorite cakes list, and with summer fruits in abundance, it is only natural to bake them even more often.
This time, I used a combination of black plums, apricots and peaches, which I paired with freshly grated ginger, lemon juice, lemon zest and hard apple cider – to enhance the fruits’ flavors and aroma.

Lemony Poppy Seeds and Frangipane Cake

Recently, I’ve baked THIS poppy seeds tart, and THESE Pithivier pastries, and, once again, I didn’t need the full amount of both types of filling. I could have easily freeze both for future use, but then decided it would be more interesting to use them to create an entirely new cake.

Lemon Oatmeal Cookies with Dried Apricots and Pecans

The following tasty cookies are another version of my earlier all-oats gluten-free cookies (find the recipe HERE).
This time, I decided to rely even more on both oats flour and rolled oats, instead of using nut meal in the dough. I chose to add a lemony flavor to the cookies, which worked well with the other additions, of chopped pecans and dried apricots.