Lemon cake extra soft and easy

Ingredients :

4 eggs, 250 gr caster sugar
1 pinch of fine salt, 100 gr of liquid cream.
the zest of 2 lemons, 190 gr of flour
4 g of baking powder
I put ½ c a coffee of baking powder
70 gr cold melted butter.
40 gr of water
180 gr of sifted icing sugar
10 gr of lemon juice

Preparation :

Preheat your oven to 170 ° C. Melt the butter in a saucepan and set aside. Sieve the flour with the baking powder and then zest the lemons. To the beater, assemble the eggs and the sugar meal until the mixture doubles in volume.
Then add salt, liquid cream, lemon zest, sifted flour with the yeast and finally the cold melted butter by gently mixing with a whisk.Burry and flour a cake pan (19cm long, 8 cm wide and 7 cm high) and then top with the cake paste.
Bake and cook for about 1 hour (check the cooking by pressing the blade of a knife, it should come out slightly damp) Prepare the ice with water, Mix the icing sugar with water and lemon juice, using a whip.
When the cake is lukewarm, cover it completely with water and pour over it. Enjoy this warm or cold cake.

Chicken Tajine with Olives & Lemon


– 1 chicken
– 4 or 5 onions
– 3 cloves of garlic
– 1 cc of saffron
‘1 candied lemon
– Pitted green olives
– 5 cs of olive oil
– A mixture of chopped parsley and coriander
– Salt, pepper, ras el hanout, pepper, ground ginger


1. I prepare my marinade in the following way: In a bowl put the olive oil or neutral, add the mixture garlic, parsley and coriander + spices. Mix everything and coat your chicken with the latter. You can cook it in an all done, casserole, or tajine. OR put it in the oven or in a rotisserie.
2. Cut the onions into strips that you will add to your dish with the chicken. Add water about 2 glasses (for my part the cooking has been done in the oven) but on a low fire, it is also possible.
3. The chicken should not be dry, for that it is enough to water it regularly (I put a little honey for the color but it is really only optional) since here the goal is still That tajine is salty and unsweetened).
4. For the lemon confit, half I incorporated it into my tajine and the other I used it to water my chicken during cooking. Do not forget pitted green olives or violets that are TOP for this tagine.

Ultra soft cake with orange or lemon


  • 3 eggs
  • 250 g of sugar
  • 1 jar of plain yogurt (or vanilla)
  • 1 jar of yoghurt
  • 1 pot of almond powder
  • 250g of flour
  • 1/2 sachet of yeast
  • Juice of 1/2 orange (or lemon)
  • The zest of 1/2 orange (or lemon)
  • For icing: icing sugar (about 2 pots of yogurt) and the rest of the orange or lemon (juice + zest)


  1. Preheat oven to 200 ° C
  2. Beat eggs with sugar
  3. Add yoghurt, mix
  4. Add the oil, mix,
  5. Add juice and 1/2 citrus zest, mix
  6. Add the almond powder, mix
  7. Add flour and yeast and mix.
  8. Pour into a buttered floured pan
  9. Bake and lower the temperature to 180 °
  10. Leave about 30 minutes and check with a knife
  11. When the knife comes out damp but without trace, you take the cake out of the oven.
  12. Immediately after leaving the oven, pour the icing sugar + orange (or lemon) over the entire surface of the cake still in its mold and return to the oven for 1 minute.
  13. It will allow the icing to cook then when it goes cool it will be cracking under the tooth, it’s great
  14. You let it cool then you unmold.

Lemon Fish and Sweet Potatoes Recipe

Fot the Lemon Fish :

Lemon Fish

Ingredients :

  • 2 Croaker Fish Fillet
  • 1 tablespoon of pepper soup spice
  • 1/4 lemon slice
  • 1/2 bulb of Red Onion
  • 1 Chili pepper
  • 1 seasoning cube
  • 1 large Sweet Potato
  • 1 tablespoon of melted butter
  • 1 teaspoon of vegetable Oil

Coconut Sauce

  • 1/2 cup of Coconut milk
  • 1 garlic clove
  • Sprinkle of Parsley
  • Half of a seasoning cube

Method :

  1. Wash and place your potatoes in a pot and bring to boil till soft. Peel, slice and set aside.
  2. Season your fish with pepper soup spice and set aside.
  3. Preheat your butter and vegetable oil and fry your onions and pepper on medium heat for one minute.
  4. Add your fish and squeeze your lemon over the fish and sprinkle the seasoning cube and allow to cook on low heat. When brown, flip over so it can brown on the other side.
  5. For your sauce, heat up your coconut milk, garlic, seasoning cube and parsley and allow to thicken a bit.
  6. Serve the fish and potato with the sauce drizzled over it and garnish with extra chili.

Source: www.afrolems.com

Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce) Recipe

For the Chicken Piccata : 

Chicken Piccata


  • 1 cup all-purpose flour (5 ounces; 140g)
  • 3 large eggs, beaten
  • 2 cups panko bread crumbs (4 ounces; 115g), roughly crushed by hand if very large
  • 2 ounces (60g) grated Parmigiano-Reggiano cheese
  • 8 boneless, skinless chicken cutlets (3 or 4 ounces each), pounded to about 1/4 inch thick
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1/2 cup dry white wine (120ml)
  • 1 1/2 tablespoons drained capers (15g)
  • 5 tablespoons unsalted butter (70g)
  • 2 tablespoons fresh juice from 1 lemon (30ml)
  • 1 1/2 tablespoons minced flat-leaf parsley


1. Set three wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.


2. Line a rimmed baking dish with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets.


3. Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering and just shy of smoking, about 375°F on an instant-read thermometer.


4. Working in batches and using tongs or your fingers, gently lower cutlets into the pan, laying them down away from you to prevent hot fat from splashing toward you. Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble, until bottom side is browned and crisp, about three minutes. Flip cutlets and fry until other side is browned and crisp, about three minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets, topping up oil if necessary.


5. Drain all but one tablespoon oil from skillet. Add wine and bring to a boil over medium-high heat, cooking until raw alcohol smell has mostly cooked off, about two minutes. Add capers and butter, whisking constantly, until butter has melted. Lower heat to medium and continue whisking and reducing until a creamy, emulsified sauce forms (the time this takes will depend on your burner power and the size of your pan). If sauce over-reduces and breaks at any point, add one tablespoon cold water and whisk to emulsify it again. Whisk in lemon juice and parsley, season with salt and pepper, and remove from heat.


6. Arrange cutlets on a platter and drizzle warm butter sauce all over. Serve right away.

Cucumber mint lemon juice

• 1 cup cucumber, diced
• ½ cup mint leaves, chopped
• 2 tbsp. lemon juice
• 1 tbsp honey
• Ice cubes
Step 1: Place the cucumber, mint leaves, lemon juice, honey in a blender. Add just a little water and process.
Step 2: Strain the juice through a sieve and pour the juice into a glass cup. Add the ice cubes and garnish with mint leaves and lemon. Serve chilled.
Source: www.dobbyssignature.com

Braised chicken thighs in lemon and ginger sauce

For the Ivorian Recipe

Ivorian Recipe

Ingredients (Serves One)

  • 2 bone in, skin on chicken thighs
  • 1/2 medium white onion, peeled and thinly sliced
  • 1 inch piece fresh ginger root, peeled and grated
  • 2 large garlic cloves, peeled and grated
  • Juice of half a lemon
  • 1 tablespoon olive oil
  • 1/4 pint fresh chicken stock
  • 1 teaspoon medium strength chilli powder
  • Salt and black pepper
  • Vegetable oil for frying
  • 3 ounces basmati or long grain rice


1. Add all the marinade ingredients to a suitable dish and stir well with a wooden spoon.

2. Lay the chicken thighs in the marinade and turn them over a few times to ensure they are evenly coated in the mixture. Cover the dish and leave to marinate for at   least two hours.

3. Heat a couple of tablespoons of vegetable oil in a deep, non-stick frying pan. Add the chicken thighs and fry all over until sealed and browned.

4. Pour the marinade in to the pan and bring to a simmer. Ensure the skin sides of the chicken thighs are uppermost, cover the pan and simmer as gently as possible for half an hour.

5. Wash the rice thoroughly through a sieve under running cold water. Add to a deep pot of boiling, salted water and simmer for ten minutes.

6. Drain the rice and lay it in a plate in the form of a bed for the chicken.

7. Lift the chicken thighs with a slotted spoon or cooking tongs on to the bed of rice. Spoon over some of the sauce and enjoy.

Source: what-should-i-have-for-dinner-tonight.blogspot.sn

16 Health Benefits Of Drinking Warm Lemon Water

Lemons are vitamin C rich citrus fruits that enhance your beauty, by rejuvenating skin from within bringing a glow to your face. One of the major health benefits of drinking warm lemon water is that it paves the way for losing weight faster, thus acting as a great weight loss remedy.

Lemon Water Flushes Out Toxins And Is Extremely Beneficial For The Body

Warm lemon water serves as the perfect ‘good morning drink’, as it aids the digestive system and makes the process of eliminating the waste products from the body easier. It prevents the problem of constipation and diarrhea, by ensuring smooth bowel functions.

Nutritional Value Of Lemons

A glass of lemon juice contains less than 25 calories. It is a rich source of nutrients like calcium, potassium, vitamin C and pectin fibre. It also has medicinal values and antibacterial properties. It also contains traces of iron and vitamin A.

Lemon, a fruit popular for its therapeutic properties, helps maintain your immune system and thus, protects you from the clutches of most types of infections. It also plays the role of a blood purifier. Lemon is a fabulous antiseptic and lime-water juice also works wonders for people having heart problems, owing to its high potassium content. So, make it a part of your daily routine to drink a glass of warm lemon water in the morning and enjoy its health benefits. Read on for more interesting information on the benefits of warm lemon water.

16 Health Benefits Of Drinking Warm Lemon Water

  1. Lemon is an excellent and rich source of vitamin C, an essential nutrient that protects the body against immune system deficiencies
  2.  Lemons contain pectin fibre which is very beneficial for colon health and also serves as a powerful antibacterial
  3.  It balances to maintain the pH levels in the body
  4. Having warm lemon juice early in the morning helps flush out toxins
  5. It aids digestion and encourages the production of bile
  6.  It is also a great source citric acid, potassium, calcium, phosphorus and magnesium
  7.  It helps prevent the growth and multiplication of pathogenic bacteria that cause infections and diseases
  8.  It helps reducing pain and inflammation in joints and knees as it dissolves uric acid
  9.  It helps cure the common cold
  10. The potassium content in lemon helps nourish brain and nerve cells
  11.  It strengthens the liver by providing energy to the liver enzymes when they are too dilute
  12. It helps balance the calcium and oxygen levels in the liver In case of a heartburn, taking a glass of concentrated lemon juice can give relief
  13. It is of immense benefit to the skin and it prevents the formation of wrinkles and acne
  14. It helps maintain the health of the eyes and helps fight against eye problems
  15. Aids in the production of digestive juices
  16.  Lemon juice helps replenish body salts especially after a strenuous workout session

Packed with all the goodness, make it a point to begin your day with a glass of warm lemon water. Its cleansing and healing effects will have positive effects on your health in the long run. However, it is very important to note that when lemon juice  comes directly in contact with the teeth, can ruin the enamel on the teeth. Hence, it is advised to consume it diluted and also rinse your mouth thoroughly after drinking lemon juice.

Curious about what other healthy morning rituals could set you up for a perfect day? Discover 7 things happy people do every morning.

Source: www.foodmatters.com

Baked Honey Lemon Glazed Wings

  • 3 lbs chicken wings, cleaned and cut in two pieces with the tips removed
  • salt and pepper to season
  • 1 cup flour
  • 2 tsp freshly cracked black pepper
  • 3 tsp powdered ginger
  • 1 tsp freshly grated nutmeg
  • 1 tsp salt
For the Honey Lemon Glaze
  • 1 small finely chopped shallot
  • 1 tbsp olive oil
  • ½ cup honey
  • finely chopped zest of one lemon
  • juice of one lemon
  • ½ tsp salt
  • ½ tsp black pepper
  1. Season the wings with salt and pepper.
  2. Sift together the flour, pepper, ginger, nutmeg and salt.
  3. Dredge the cleaned and trimmed wings in the seasoned flour.
  4. Line a cookie sheet with aluminum foil (for easier clean up later) You can lightly oil or stay the aluminum foil with canola oil to prevent sticking.
  5. Bake the wings at 375 degrees F for about 40 minutes (depending on size), turning them over half way through the cooking time.
To prepare the Honey Lemon Glaze
  1. In a small saucepan over medium heat, add the olive oil and chopped shallot.
  2. Sauté the finely chopped shallot in the olive oil for a minute to soften the it, then add the honey, lemon zest, lemon juice, salt and pepper.
  3. Simmer together slowly for about 5-10 minutes.
  4. Transfer the cooked chicken wings into a large bowl and pour the hot glaze over the wings.
  5. Toss well to cover all of the wings in glaze. Garnish with grated lemon zest and chives if desired.

Source: www.rockrecipes.com

Greek lamb with lemon orzo oliver end feta

A Simple List of Ingredients:

For the Greek Lamb:

1. Olive Oil
2. Lamb Mince
3. Salt and Pepper
4. Onions
5. Garlic
6. Ground Cinnamon
7. Dried Oregano
8. Ground Cumin
9. Ground Coriander
10. Crushed Red Chilli Flakes
11. Tinned Chopped Tomatoes
12. Water
13. Spinach

For the Lemon Orzo:

1. Orzo Pasta
2. Lemon Juice
3. Olive Oil
4. Fresh Coriander

To Serve:

1. Feta Cheese
2. Green Olives

Bismillah, let’s begin!

To make the Greek lamb, heat 1 tablespoon Olive Oil in a large pan over a medium heat.
Take 1 pound Lamb Mince.

Add it to the hot pan.

Season with a little bit of Salt and Pepper.

Break the meat up a spoon.

Cook until the meat is well browned all over.

Remove the lamb on to a plate and set aside.

Into the same pan, over a medium/high heat, add more Olive Oil, if needed.
Take 2 Onions and 6 Garlic Cloves.

Finely chop those onions!

And, add them into the pan.

Thinly slice the garlic.

Add them to the onions.

Give them a good stir.
Fry over a medium/high heat for 10 minutes until soft and golden.
Next, the spices! We use two of my absolute favourites in savoury foods –> ground cinnamon and dried oregano.
Along with ground cumin, crushed red chilli flakes and ground coriander.

Measure out:
1 teaspoon Salt
2 teaspoons Ground Cinnamon
1 teaspoon Dried Oregano
1 and 1/2 teaspoon Ground Cumin
2 teaspoons Ground Coriander
1/2 teaspoon Crushed Red Chilli Flakes

Add them to the pan.

Fry for a minute or two until fragrant. Don’t be afraid to drizzle in a little oil if the pan is too dry.
Next, 1 tin Chopped Tomatoes. This tin was 400 grams.

Add them to the pan.

Stir in and cook for 10 minutes, stirring occasionally.

Then, pour in 400ml Water or as much as you like. I just rinsed out the tomato tin and used that.

Give it a stir and bring to the boil.

Turn the heat right down and cook, uncovered, for 15 minutes.
Then, tip in the lamb mince along with any juices from the plate.

Stir, boil and then simmer, covered, on the lowest heat for 30 minutes or until the lamb is fully cooked.
Finally, we’ll need a good handful of Spinach, chopped. I used fresh spinach that we had frozen at home.

In goes the spinach.
Stir it in to wilt. Then, taste the sauce for seasoning. If you prefer the lamb on the drier side, don’t be afraid to turn up the heat and let it dry out a little. I kept it wetter for this recipe since we were going to be eating it with orzo pasta.
Speaking of pasta, let’s gather together our ingredients to make lemon orzo.
For which, we’ll of course, need orzo. This is pasta shaped like rice – it’s so cute. I used 500 grams Orzo Pasta.

Boil in salted water according to packet instructions – mine took 7-9 minutes.

Once cooked, drain.

Pop it into a bowl.

Slice a lemon in half.

Squeeze in the juice of 1 Lemon.

Pin on Pinterest
Then, add in a handful Fresh Coriander, chopped.

Finishing with a drizzle of Olive Oil.

Stir the orzo together, grab your lamb and we’re ready to serve!

To serve, place the orzo onto a platter.

And, top it with the lamb.

You can eat it just as it is but I love finishing it with salty feta and olives.

Source: thismuslimgirlbakes.blogspot.sn



For the Oregano Lemon Chicken

2 Chicken Breasts, sliced into small strips

¼ cup (60ml) Olive Oil

3 Garlic Cloves, peeled and roughly chopped

Juice of ½ Lemon (about 2 tablespoons)

3 tablespoons Fresh Oregano, roughly chopped (or 1 tablespoon Dried Oregano)

¾ teaspoons Ground Coriander

1 and ½ teaspoon Salt

½ teaspoon Black Pepper

For the Turmeric Rice

2 cups Basmati Rice

1 tablespoon Butter

3 tablespoons Vegetable Oil

1 Green Chilli, finely sliced

2 teaspoons Salt

¼ teaspoon Black Pepper

1 teaspoon Ground Cumin

½ teaspoon Ground Turmeric

3 cups (use the same one that you measured the rice with) Water or Stock

For the White Sauce

4 tablespoons Mayonnaise

4 tablespoons Plain Yoghurt

½ tablespoon Sugar

2 tablespoons White Wine Vinegar

1 teaspoon Lemon Juice

1 tablespoon Tahini Paste

Salt and Pepper, to taste

For the Chilli Oil

1 tablespoon Crushed Red Chilli Flakes

1 teaspoon Ground Cumin

½ teaspoon Ground Coriander

¼ teaspoon Curry Powder

1 Garlic Clove, peeled and finely chopped

¼ cup (60ml) Vegetable Oil

To Serve

Lettuce, thinly sliced

Cucumber, sliced

Tomatoes, sliced

Pickled Peppers


First, marinate the chicken. Blend together the olive oil, garlic, lemon juice, oregano and ground coriander. Pour into a bowl and stir in the salt and black pepper.

Stir ¾ of the marinade into the chicken and stir well. Leave to marinate for 30 minutes. Reserve the remaining marinade for later.

Next, to make the chilli oil, take a small pan. Put in the crushed red chilli, ground cumin, ground coriander, curry powder, chopped garlic and vegetable oil. Stir and set the pan over a medium heat. Once it begins to bubble, cook until the chilli and garlic darken – only a few minutes. Pour into a bowl and cool.

To make the turmeric rice, wash the rice until the water runs clear. Soak in water at least 30 minutes before cooking.

Into a pan, heat the butter and vegetable oil. Add the green chilli and let it sizzle for a minute. Then, sprinkle in salt, black pepper, ground cumin and ground turmeric. Stir and let the spices fry for a few minutes.

Then, pour in the water or stock. Remember to use the same cup to measure both the rice and water. Stir and bring to the boil.

Drain and add in the rice. Bring to the boil and cook, uncovered, until most of the water has been absorbed.

Cover and simmer on the lowest heat until all the water has been absorbed and the rice is cooked. This will take about 15-20 minutes.

Next, make the white sauce. Whisk together all the ingredients in a bowl. Taste, and adjust the seasoning, if needed.

Source: thismuslimgirlbakes.blogspot.sn

Spicy lemon roast chicken with

A Simple List of Ingredients:
For the Chicken Marinade:
1. Lemons
2. Salt
3. Red Chilli Powder
4. Ground Coriander
5. Ground Cumin
6. Garam Masala
7. Ground Turmeric
8. Tandoori Masala
9. Dried Fenugreek
10. Plain Yoghurt
11. Large Chicken Pieces, on the bone
For Roasting the Chicken:
1. Vegetable Oil
2. Cumin Seeds
3. Kashmiri Chilli Powder
4. Water
For the Gravy:
1. Roasting Juices from the Chicken
2. Cornflour
3. Water
Bismillah, let’s begin!
We’ll start by mixing the marinade together in a bowl.
Take 3 large Lemons. More, if they’re not that juicy. It’s the lemon that makes this recipe so good.
Juice the lemons into the bowl.
Now, the spices!
First, 1 and 1/2 teaspoons Salt.
1 level teaspoon Red Chilli Powder
You can add more or less, if you like.
1 heaped teaspoon Ground Coriander
1/2 teaspoon Ground Cumin
For the garam masala, we always use our house blend.
Add in 1/2 teaspoon Garam Masala.
1/4 teaspoon Ground Turmeric
2 heaped teaspoons Tandoori Masala
Next, dried fenugreek (methi).
Add in 1 tablespoon Dried Fenugreek.
And, that’s our spices done.
Grab a whisk and mix everything up.
Next, plain yoghurt. You can also use Greek yoghurt.
Dollop in 4 heaped tablespoons Plain Yoghurt.
Stir that in too. The marinade is on the looser side which is just fine.
Next, the chicken. I used 1kg (2 pounds) Large Chicken Pieces, on the bone.
There were 3 breasts, 3 legs and 3 necks. The necks are optional but add real flavour to the gravy. You can use any part of the chicken but it’s best on the bone.
Slit the meat so that the flavour gets in better.
Pour on all of the marinade.
Rub and stir the marinade in.
Cover and set the chicken aside to marinade. I left mine overnight which I think is best. But you can get away with leaving it for a few hours.

To cook, heat the oven to 220C. If the chicken is in the fridge, take it out at least 30 minutes before cooking.

Place the chicken pieces along with all their marinade into a roasting tin lined with foil.
Drizzle the chicken with a few tablespoons Vegetable Oil.
Sprinkle over 1 teaspoon Cumin Seeds.
And, 1 teaspoon Kashmiri Chilli Powder.

Now, we can roast our chicken!

Cover the tin with foil and place into the oven at 220C.

Bake for 30 minutes.

Then, uncover.

And, pour in 400ml Water. This will help us get more liquid for our gravy.

Cover the chicken again. Bake for another 30 minutes but this time, at 200C.

Once the chicken is fully cooked through, we can drain out the liquid.

Pour the roasting juices into a saucepan.

Cover the chicken up and pop it back into a 150C oven for a final 10 minutes.

For the gravy, bring the roasting juices to a boil.

In a bowl, stir together 1 tablespoon Cornflour with a few tablespoons of Water until smooth.

Pour it in.

Stir over a high heat until the mixture thickens and comes back to the boil.

Taste for seasoning and adjust, if needed. Set aside until later.

On the side, you can serve anything. I did Steamed Carrots with Salt and Pepper.

Just steam chopped carrots until just cooked and toss with salt and pepper.

I also made Buttered Spinach and Peas with Lemon. Simply fry some frozen peas in a knob of butter for a few minutes.

Add in a handful of baby spinach.

Cover until the spinach wilts before squeezing in lemon juice and seasoning with plenty of salt and pepper.

In our house, a roast wouldn’t be a roast without mashed potatoes.

We used our favourite recipe and went very heavy on the mature Cheddar and black pepper. So good!

Once everything is ready, serve up!

Serve the chicken up with plenty more lemon.

And of course, all the side dishes!

Mashed Potatoes.

Buttered Spinach and Peas with Lemon.

Steamed Carrots with Salt and Pepper.

And of course, the gravy!

That gravy is the best!!

I love this recipe because of the lemon. The lemon juice in the marinade makes all the difference to the chicken and of course, the gravy. The gravy is the best drizzled (or drowned?) over everything on the plate. The best roast chicken lunch!

Lemon Fish and Sweet Potatoes


2 Croaker Fish Fillet

1 tablespoon of pepper soup spice

1/4 lemon slice

1/2 bulb of Red Onion

1 Chili pepper

1 seasoning cube

1 large Sweet Potato

1 tablespoon of melted butter

1 teaspoon of vegetable Oil


Coconut Sauce

1/2 cup of Coconut milk

1 garlic clove

Sprinkle of Parsley

Half of a seasoning cube


Wash and place your potatoes in a pot and bring to boil till soft. Peel, slice and set aside.

Season your fish with pepper soup spice and set aside.

Preheat your butter and vegetable oil and fry your onions and pepper on medium heat for one minute.

Add your fish and squeeze your lemon over the fish and sprinkle the seasoning cube and allow to cook on low heat. When brown, flip over so it can brown on the other side.

For your sauce, heat up your coconut milk, garlic, seasoning cube and parsley and allow to thicken a bit.

Serve the fish and potato with the sauce drizzled over it and garnish with extra chili.

Source: www.afrolems.com

Crispy Baked Scent Leaf and Lemon Tilapia

1 large whole fresh tilapia (cleaned and gutted)
2 tablespoons soy sauce
1-2 teaspoons lemon juice
I handful fresh scent leaves/basil leaves  (6-8 leaves )
1 hot pepper e.g. atatodo/scotch bonnet  1 garlic clove
A chunk of ginger
1 seasoning cube


1. Pat cleaned fish dry with paper towel and set aside in a large bowl

2. In a blender, combine scent leaves, onions, ginger, garlic, pepper, lemon juice, soy sauce, oil, and seasoning cube and blend.

3. Using a sharp knife, on a bias cut 2-3 lines on the top part of the fish.Do not cut too deep, cut just enough to allow the marinade seep into the flesh.

4. Marinate the fish in the sauce blend and put it in the fridge for at least 1 hour.

5.Remove from the fridge and add some more scent leaves and sliced bell peppers.

6. Bake in the oven for 30 minutes at 350 degrees F.

7. Open the foil paper and continue to bake for 15-20 minutes or until the fish is crispy.

For the marinade Ingredient quantities can be modified to your taste.Please taste your marinade before adding to the fish

You can use this marinade with other fish e.g. croaker, mackarel, snapper etc.

If you want the marinade to really penetrate the fish, then you can let the  fish rest in the fridge for as long as 24hours.​

Recipe from Uneku Haruna of Kauna Kitchen

Source: www.afrolems.com

Lemon Butter Rice

Ingredients (Serves 1)

1/2 cup of Parboiled rice ( You can use other types as well)

2 tablespoons of lemon juice

1.5 tablespoons of butter

1 chicken seasoning cube

1/2 teaspoon of black pepper (You can also use any other type of pepper you have)

2 cloves of garlic minced.

5 pieces of cooked shrimp


Wash and boil the rice till soft. Take off the heat and place in a bowl.

Stir in the lemon juice, pepper and 1/2 the seasoning cube into the rice bowl and set aside.

In a separate pot or pan, heat up the butter and fry the minced garlic. Toss in the shrimp and sauté for a minute.

Sprinkle the rest of the seasoning cube in the pot with the shrimp and pour in your rice. Stir fry the rice for a minute and serve hot.

Source: www.afrolems.com

Lemon Fish and Sweet Potatoes


2 Croaker Fish Fillet

1 tablespoon of pepper soup spice

1/4 lemon slice

1/2 bulb of Red Onion

1 Chili pepper

1 seasoning cube

1 large Sweet Potato

1 tablespoon of melted butter

1 teaspoon of vegetable Oil


Coconut Sauce

1/2 cup of Coconut milk

1 garlic clove

Sprinkle of Parsley

Half of a seasoning cube


Wash and place your potatoes in a pot and bring to boil till soft. Peel, slice and set aside.

Season your fish with pepper soup spice and set aside.

Preheat your butter and vegetable oil and fry your onions and pepper on medium heat for one minute.

Add your fish and squeeze your lemon over the fish and sprinkle the seasoning cube and allow to cook on low heat. When brown, flip over so it can brown on the other side.

For your sauce, heat up your coconut milk, garlic, seasoning cube and parsley and allow to thicken a bit.

Serve the fish and potato with the sauce drizzled over it and garnish with extra chili.

Source: www.afrolems.com


  • Yogurt lemon sauce
  • 1 cup plain whole milk or low-fat yogurt
  • 1 garlic cloves, pressed
  • 1 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • 1 teaspoon dried crumbled mint or basil to sprinkle on top (optional)
  • Meatballs
  • 4 tablespoons cooking oil
  • 1 pound ground turkey, light or dark meat
  • 1 15-ounce can chickpeas, drained and rinsed
  • ½ white onion, peeled and roughly chopped
  • 3 large garlic cloves, peeled and roughly chopped
  • ¼ cup cilantro leaves, packed
  • ¼ cup parsley leaves, packed
  • 1 large egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ½ cup plain Panko bread crumbs or (for gluten-free) 1 cup cooked, cooled quinoa
  • Salt and pepper to taste
  1. Yogurt lemon sauce Combine all ingredients. Cover and store in the fridge for up to 3 days.
  2. Meatballs In the bowl of a food processor add chickpeas, onion, garlic, cilantro, parsley, egg, cumin, coriander and salt. Process until everything is chopped finely and the mixture has a grainy consistency. Scrape mixture into a medium bowl and add the ground turkey. Add bread crumbs or (for gluten-free) quinoa. Mix everything until just combined. Roll into 1½ inch balls (should make about 25) Note: If using quinoa, the meatball mixture will be a bit looser – use a light touch when rolling into balls, tossing the meat from palm to palm and pressing, to shape.
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add half the meatballs and sauté for 8 minutes or so, turning frequently, until browned on all sides and cooked through. Transfer to a paper towel-lined plate to drain. Repeat with the rest of the meatballs.
  4. Serve warm or at room temperature with lemon yogurt sauce and a salad or slice in half and stuff into a pita with salad and lemon yogurt sauce. Add salt and pepper to taste. Enjoy!

Source: www.panningtheglobe.com

Senegalese chicken with onions and lemon


Chicken, cut into serving pieces — 2 to 3 pounds
Onions, thinly sliced — 4 to 6
Hot chile pepper, minced — 1 to 3
Lemons, juice only — 4 or 5
Dijon mustard (optional) — 2 tablespoons
Peanut or vegetable oil — 1/4 cup
Salt and pepper — to season
Oil — 2 or 3 tablespoons


Add all the ingredients except for the oil to a large non-reactive bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight.
Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside.
Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8 to 10 minutes until they are well wilted and starting to brown.
Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30 to 40 minutes.
Adjust seasoning and serve with rice, fufu or couscous.

Poulet Yassa Variations

Poisson Yassa: Substitute 2 or 3 pounds of firm fish fillets for the chicken. Marinating time only needs to be 30 minutes to an hour in this case. Grill the fish and sauté the onions. Then simmer the marinade without the fish for 10 to 15 minutes. Finally, add the marinated grilled fish and simmer for 10 minutes more.
Sometimes vegetables are added to the pot to stretch the meat and add more flavor. Add 2 or 3 chopped carrots, 1/2 head of chopped cabbage or a handful of green olives when you bring the marinade to simmer.
Half of the lemon juice can be replaced with vinegar. Cider vinegar works well.
Cubed lamb or mutton may be substituted for the chicken. The dish will need to cook a bit longer for the meat to become tender.

Source: meenahz.blogspot.sn

Braised chicken with lemon and potatoes and olives

  • 2¼ pounds bone-in, skin-on chicken thighs
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1¼ cups chicken stock
  • 12 ounces baby fingerling potatoes or halved small potatoes
  • 5 garlic cloves, smashed and peeled
  • ½ cup green olives, such as Cerignola, pitted if desired
  • 1 small lemon, washed well, cut into wedges
  • 6 thyme sprigs
  • 1 teaspoon cornstarch
  1. Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and ½ teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  2. Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
  3. Return skillet to stove. Mix cornstarch with remaining ¼ cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

Source: highlandsranchfoodie.com

Algerian-Style Duck Breast with Preserved Lemon and Olives


4 duck breasts, boneless (about 3 lb total)
1 medium onion, peeled and sliced vertically into thin crescents
olive oil
3 cloves garlic, sliced
2 quarters preserved lemon, pulp scraped out and discarded
1/4 C tomato paste
1/2 C tomatoes, peeled, seeded and chopped
1 – 1/2 C Spanish Manzanilla pitted olives (rinsed, then soaked in cold water for 4 hours)
pinch turmeric
pinch saffron
pinch paprika
salt, hot sauce to taste
cilantro, minced

In a heavy sauté pan, cook the onions slowly in olive oil about 10 minutes, stirring occasionally, until tender and translucent but not browned. Remove to a side plate.

Wash, then dry the breasts well. Score the breast skin deeply at 1″ intervals and trim off any excess fat. Season lightly (both the olives and the lemon bring brine with them, so be cautious with salt until the dish is more or less done), set the heavy sauté pan over high heat and brown the breasts, skin side down, about 5 minutes. Turn the breasts and quickly sear the meat side — about a minute — and then remove to a side plate.

Add the onions, garlic, preserved lemon, tomato paste, and olives to the pan. Scatter in a pinch of turmeric, a pinch of saffron, and a pinch of paprika. Lay the breasts on top of the vegetables, skin side up, and then add about 2 cups water. The breasts should be in contact with the water but at the same time sitting largely above it.

Roast the duck uncovered in a preheated 350º oven until the breasts reach an internal temperature of 130º — about 20 minutes. Remove the breasts to a side plate, cover with foil and allow to rest about 15 minutes. Meanwhile, return the sauté pan to the stove top, add in the chopped tomatoes and gently simmer the sauce, stirring occasionally, to reduce slightly. Correct the seasoning.

To serve, spoon about 2/3 of the sauce with the olives and onions onto a serving platter. Slice the duck and place on top of the olive-onion sauce. Spoon the remaining olives, onions and sauce over the duck. Garnish with minced cilantro..

Source: www.stephencooks.com