Tag Archives: lemon

Prawns with Dukkah, Lemon & Extra Virgin Olive Oil

28 Oct

The fish markets are the best place to get fresh seafood in Sydney (besides having a generous friend who likes to fish) and I rarely buy it anywhere else.

I bought some beautiful large prawns to have as entree for our family barbecue a few Sundays ago and they didn’t last long.

I have a bulk supply of pistachios on hand that I use for rolling my chocolate truffles in so I made some dukkah to go with the prawns.

1kg of prawns, peeled, deveined and tails left on
Extra virgin olive oil
Fresh lemons

1/4 cup of freshly ground, roasted pistachios
2 tablespoons of golden sesame seeds (these are un-hulled and have more flavour than white sesame seeds)
1 teaspoon of cumin powder
1 teaspoon of coriander powder
A sprinkle of salt (I used Portuguese sea salt)
A sprinkle of chilli flakes

Natural yoghurt
Freshly chopped coriander, roots and leaves

Pan fry the prawns on high heat in some olive oil on both sides until they curl up, turn white and start to brown. They won’t take long to cook. Squeeze over a generous amount of lemon juice and transfer to a serving plate.

Sprinkle the hot prawns with salt and generously dust with the dukkah. Drizzle with good quality extra virgin olive oil and garnish with lots of fresh coriander. To serve, mix some fresh coriander through the yoghurt and place the bowl in the centre of the platter for dipping. Best eaten with your fingers.



Bavette Pasta with Peas, Asparagus, Pesto and Smoked Salmon

3 Jul


My fresh, raw juice was enough to sustain me through a divine facial and massage today but by the time I arrived home I was starving! So I made a nice big plate of pasta (to share of course). Usually the pasta is the star and the sauce is quite minimal but I decided to bulk up on the crisp, green, seasonal vegetables.

You can adjust the ingredients to suit your taste but be careful not to add too much extra pesto. The pasta should be slightly flavoured, not thickly coated.

250g bavette pasta 


Hot water

Hand fulls of fresh peas

Handful of chopped fresh asparagus

1 clove of garlic, sliced

1 red chilli, sliced

1 lemon

Extra virgin olive oil

1 heaped dessert spoon of pesto

Smoked salmon

Put a pot of water on the stove to boil, add a generous amount of salt and toss in the pasta. Heat some olive oil in a pan and saute the garlic and chilli until fragrant. Add the asparagus and peas and as they start to turn bright green, add the pesto and a generous squeeze of lemon juice. Drain the cooked pasta and reserve some of the water. Toss the pasta through the sauce using the leftover water to loosen the sauce.

Serve the pasta piled up on a dish, sprinkle coral pink shreds of smoked salmon over the top and drizzle with extra virgin olive oil. Let the pasta cool slightly before topping it with the salmon to avoid cooking it. Don’t squeeze lemon juice over the pasta once it is served as the acid will cook the salmon.



Ladies Lunch = Edible Lavender, Rose Petals, A Cherry On The Top & The Best Wrap

5 May

This ladies lunch was weeks ago now but for some reason I still haven’t shared these recipes. I was craving sour cherries so much so that I started eating them straight from the can! The lavender and rose petals that delicately adorn the cream add a subtle floral feminine touch – perfect since it was for a ‘ladies lunch’.


3 cups self raising flour

80g of chopped, salted, room temperature butter

1 cup of full cream milk

Sift the flour into a large bowl and rub through the butter lifting your hands high above the bowl to aerate the mixture until it forms fine crumbs. Pour in the milk and combine with a butter knife until the dough just comes together.

Turn out onto a lightly floured surface and press the dough together 5 times without kneading. Roll out the dough to a few centimetres thick and cut out rounds. I used the opening of a glass dipped in flour the way my mum taught me. Once you’ve cut out the scones, gently press together the leftover dough and cut again.

Place the scones close together on a baking tray, dust with flour and bake at 220°c for 10 minutes or until golden and cooked. Wrap the hot scones in a tea towel immediately to keep them soft and warm.

Cherry Sauce

Can of cherries in syrup

1 orange, zest and juice

1 lemon, zest and half the juice

Drain the cherries and combine with the zest and juice of the orange and lemon. Bring to the boil in a saucepan and simmer until the cherries reduce into a thick sauce. You can add sugar to adjust to your personal taste but I was in the mood for a citrusy tang rather than a sickly sweet jam. Place in the fridge to cool and the sauce will become thicker.

300ml of whipped cream topped with edible rose petals and lavender.

After many cups of tea, warm scones slathered with aromatic, fluffy cream and homemade cherry sauce, I continued with the therapeutic activity of dough making for our lunch.

Coriander Chapattis

2 cups of plain flour

1/2 cup of warm water

1 teaspoon of salt

2 tablespoons of olive oil

A handful of chopped coriander

Mix all the ingredients in a large bowl until it forms a dough. Add a little more water if the dough is too dry and add more flour if it becomes too sticky. Knead the dough for a few minutes until it becomes smooth and leave it to rest for 15 minutes. Separate the dough into golf ball sized portions and roll them out into thin discs. Cook on a hot pan without oil for a minute on each side or until they get dark brown patches. Keep warm under a tea towel.

Tandoori Chicken

1kg of chicken tenderloins

3 heaped teaspoons of paprika

2 heaped teaspoons of coriander powder

2 heaped teaspoons of garam masala

1 heaped teaspoon of cumin powder

1 teaspoon of salt

Zest of 1 lemon

1 cup of natural yoghurt

1 handful of fresh mint leaves

1 handful of fresh coriander root

white vinegar

4 cloves of garlic

5cm piece of ginger

1 medium onion, diced

Place all the ingredients (except the chicken, mint and coriander) in the blender and pulse until combined. Toss the chicken in the marinade with the coriander and mint. You can do this the day before to let the flavours penetrate the juicy chicken but it still tastes amazing if you cook it straight away.

Cook the chicken under the grill until the marinade has thickened and begins to brown.

Chop up some cucumber into tiny cubes and toss it through thick natural yoghurt. 

To serve, spoon some yoghurt onto a chapatti and top with chicken, cherry tomatoes, cucumber slices and fresh coriander. Wrap it up and and you’ll be asking yourself why you haven’t tasted this earlier! You don’t need to host a ladies lunch to try this recipe. I could eat it everyday. Until the next post, that’s a wrap! 

Ladies Who Lunch

9 Mar

My mum’s friend came to visit today and I prepared a pretty lunch and decadent dessert to make it special for the ladies. I used the heirloom carrots, beetroots and figs that I picked up at Sydney Markets on Monday and shared in my post ‘The Grower, The Baker & The Fresh Juice Maker‘.

Beetroot Stack with Avocado Puree, Broad Bean Pesto, Heirloom Carrots & Target Beetroot

Serves 4

3 large beetroots

Extra virgin olive oil



Peel and slice the beetroot into 1cm thick rounds. Place in a baking tray, drizzle generously with extra virgin olive oil, squeeze over the juice of half a lemon and sprinkle with salt. Coat the beetroot in the dressing, cover and roast in a 200ºc oven for 45 – 60 mins until the beetroot is just cooked but still holds it’s shape. Place the beetroot into another tray when cooked and leave in the freezer for a few minutes to cool down. The beetroot needs to be at room temperature to assemble the stack.

Avocado Puree

1 1/2 avocado



Place the avocado flesh, a squeeze of lemon juice and a pinch of salt in a food processor and blend until smooth.

Broad Bean Pesto

300g frozen broad beans

1/4 of a teaspoon of freshly ground black pepper

2 large cloves of garlic

I lemon

25g of basil and lemon basil leaves

50g fine parmesan

50ml extra virgin olive oil

Teaspoon of pinenuts

Pour boiling water over the broad beans, drain after 1 minute and the skins should be loose enough to peel off. Reserve 12 whole broad beans for the garnish. Put the peeled broad beans, roughly chopped garlic, parmesan, basil, salt, pepper, zest of half a lemon and juice of 1 lemon in a food processor and blend until it forms a paste. Add the olive oil and pine nuts and blend again.


3 heirloom carrots (1 yellow, 1 purple, 1 white)

Baby basil leaves

12 broad beans

2 small target beetroot

Extra virgin olive oil


12 pistachios

Juice reserved from roasting beetroots

Slice the carrots into rounds the thickness of a 5 cent coin and thinly slice the target beetroot into rounds.Toss the carrots, target beetroot and reserved broad beans in olive oil and a pinch of salt.

To assemble:

Smear some broad bean pesto across a plate and place a round of roasted beetroot in the centre. Spread some avocado puree over the beetroot and place another slice of beetroot on top. Gently press down to help the avocado puree spread between the layers. Continue this process 6 times or until you use up the beetroot.

Dot some broad bean pesto around the plate and press stacks of heirloom carrots on top. Put some broad bean pesto on top of the beetroot stack and garnish with a pistachio. Place the broad beans and target beetroot slices around the plate. Decorate with baby basil leaves, pistachios and drizzles of the juice reserved from roasting the beetroots.

The crunch of the raw carrots, target beetroot and pistachios add the perfect contrast to the soft roasted beetroot, broad bean pesto and avocado puree.

Individual Fig & Frangipane Shortcrust Pastry Tarts

1 sheet of ready to use shortcrust pastry

Pure cocoa powder

Icing sugar for dusting

4 fresh figs

Double cream


125g almond meal

125g butter

125g icing sugar

2 1/2 eggs

25ml Frangelico

Put the icing sugar and butter in a bowl and blend until creamy using an electric beater. Add 1 egg and beat through, add the second egg and continue to beat, add the remaining 1/2 an egg and beat until combined. Pour in the almond meal and Frangelico and combine. Put the mixture in the fridge.

Cut the sheet of pastry into 4 even squares and dust with a mixture of pure cocoa powder and icing sugar. Spread some of the frangipane mixture over the pastry leaving a centimetre border around the edges. Bake for 10 mins at 200ºc and remove from oven. Slice figs lengthways into four pieces and lay on the pastry base. Sprinkle lightly with icing sugar and return to the oven for 8 – 10 mins at 180ºc.

If the frangipane mixture has cooked over the edges of the pastry, simply cut around it to form a square. Serve warm with a dollop of double cream.

Happy belated International Women’s Day! xx

Spaghetti with Garlic, Lemon, Chilli, Basil & Extra Virgin Olive Oil Recipe

1 Mar

This recipe is quick, fresh, simple and full of flavour. Some pasta sauces taste better after hours of bubbling away on the stove but this requires little effort to show off the spaghetti.

Ingredients List:

1 large clove of garlic sliced

1 teaspoon of chilli paste

1 handful of fresh basil/lemon basil leaves

1 lemon zested

Extra virgin olive oil

Chilli flakes

Half a packet of spaghetti


Bring a pot of salted water to the boil while sautéing the garlic on a very low heat in a generous amount of olive oil until just golden. Remove the fry pan from the heat and cook the pasta. Slice the basil leaves into strips and reserve a few for garnishing.

Drain the pasta when it is al dente and place in the fry pan with the garlic and olive oil. Add the sliced basil leaves, all of the zest, the chilli paste, a touch of chilli flakes and the juice of half the lemon. Toss well and serve hot with a drizzle of extra virgin olive oil.

© Jessica Fernandez

Pumpkin & Sweet Potato Stack, Broad Bean Fritters and Yoghurt Dressing

19 Feb

I’m loving pumpkin at the moment and I’ve also been craving juicy green broad beans, so I came up with this healthy dish that’s packed with flavour.

Roasted Butternut Pumpkin & Sweet Potato

3/4 of half a butternut pumpkin cut into 5mm thick slices

1/2 a large sweet potato cut into 5mm thick rounds

1 heaped teaspoon of coriander powder

1 heaped tablespoon of cumin seeds dry roasted

1/2 a teaspoon of turmeric powder

1/4 of a teaspoon of chilli powder

A pinch of salt

1 lemon

Extra virgin olive oil

Place the pumpkin, sweet potato, spices and salt in a baking tray, squeeze over all the juice of the lemon and cut the lemon skin into quarters. Add the lemon skin* to the baking tray and drizzle the ingredients generously with olive oil. Toss well making sure the seasoning is distributed evenly and lay the vegetables out in a single layer on baking trays so that nothing over laps.

I used 2 baking trays and when that batch was done I filled one more baking tray. Roast in a 200°c oven for about 20 mins or until the vegetables are cooked but still firm (a slight crunch is ok) otherwise they will fall apart when you assemble the stack. Set the vegetables aside to cool.

Broad Bean Fritters

600g of frozen broad beans

Small handful of fresh mint leaves

Small handful of fresh coriander

1 heaped teaspoon of cumin powder

1 heaped teaspoon of coriander powder

1 teaspoon of salt

A pinch of chilli powder

Besan flour (chickpea flour), sifted

Extra virgin olive oil for frying

Put the frozen broad beans in a bowl and pour over enough boiling water to cover them. You will see the skins loosen after a minute or so, drain them and peel off the skins leaving the vibrant green broad beans. Place the broad beans in a Magimix or food processor and blend until they become the size of half to a quarter of a pea.

Transfer the broad beans to a bowl, add the spices, fresh herbs and salt. Mix well with your hands and form round fritters roughly the size of the slices of pumpkin and sweet potato and about 1 – 2cm thick. Put some besan flour on a plate and dust the fritters lightly just before frying. Fry on both sides until golden brown.

Yoghurt Dressing

1/2 a cup of natural yoghurt (I used my homemade yoghurt)

2 tablespoons of tahini

1 medium clove of garlic diced

Juice of one lemon

1/2 a teaspoon of salt

The pulp of the roasted lemon*

Mix the yoghurt, tahini, garlic and salt together. Add the lemon juice gradually and taste as you go. I used my homemade yoghurt which is mild but some natural yoghurts are quite tangy so you might not want to add as much lemon juice. Scoop the pulp out of the roasted lemon skins and mix into the dressing – nothing is wasted in this recipe!

To assemble:

Place a round of sweet potato on the plate followed by 2 slices of pumpkin to form a circle. Repeat the process so that you have 4 layers of vegetables and place a broad bean fritter on top. Repeat the layers again and finish with a  fritter. Drizzle the yoghurt dressing over the stack and garnish with fresh mint leaves.

This was enough as a light main meal – it’s deceivingly filling. 🙂 This recipe is perfect for people who follow a gluten free diet and you could also make a yummy vegetarian burger or wrap with these ingredients


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