Homemade Lemonade

Homemade Lemonade 
6 washed Lemons
50gms Citric acid
750gm sugar 
3lts water 
Method:
Peel rind, no pith, of two lemons, add 2 cups of sugar in to food processor. Process until the sugar is yellow and oily. Tip this into a large saucepan adding the juice of the 6 lemons, minus any pips. Add remaining sugar, the citric acid and water. Over medium heat stir until the sugar has dis- solved. Cool, bottle, and store in the fridge. To drink use 1 part concen- trate to 4 parts water. 
It’s delicious, Enjoy. 

ALTERNATIVE NUTTY MUESLI

INGREDIENTS: 

½ c. lightly toasted sunflower seeds

½ c. lightly toasted pumpkin seeds

2 T. chia seeds

1½ c. large flake coconut, 

2-3 cups. nut mixture, eg almond, walnut, pecan - coarsely cut

1½ tsp. cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground cloves

1/8 tsp. sea salt 

Toss together 

optional .... lightly toast in oven with coconut oil.

Eat with diced apple and plain Greek yoghurt.

MUST TRY CHICKEN W ITH BROCCOLI

LINK

AVOCADO AND SPICY SALSA

DOES THIS SOUND GOOD!

TIRAMASU YUMMMY

TIRAMASU

PUMPKIN AND SPINACH FRITTATA

PUMPKIN AND SPINACH FRITTATA

Prepare a large baking dish by brushing with melted butter. I often line my dish with baking paper instead as it saves scrubbing later.

Heat oven to 170' C or 340' F

Ingredients:-

400 gm roasted chunks of pumpkin
200 gm spinach
120 gm blue cheese or feta, (diced or crumbled)
12 eggs
50 ml cream (heavy whipping)
120 gm creamy blue cheese or feta
100 gm diced bacon
1 tomato
200 gm grated cheese
seasoning
optional herbs according to your taste

Layer the pumpkin and spinach in your baking dish with pieces of the creamy cheese or feta.
Beat the eggs together with the cream
Pour the eggs over the veggies.
Scatter the pieces of bacon over.
Slice tomato and place over the dish.
Sprinkle grated cheese over.

Bake in a moderate oven until firm. and the cheesy top is golden. Takes 30 to 45 minutes depending on the depth of the dish.

Great as a main meal with salad.

Slices well when cold to make an ideal picnic food.

SPINACH SALAD WITH BACON DRESSING

LINK

Ingredients:

• 1 package baby spinach (about 9-10 oz) or that much washed spinach leaves
• 4 pieces of thick-cut bacon or 6 pieces thin cut (about 150 grams), chopped
• ¼ cup minced onion
• 1 clove garlic
• 2 Tablespoons cider vinegar (or the same amount as the bacon fat)
• A pinch of salt
• Two pinches of pepper
• 2 teaspoons worth sugar substitute

Preparation:

1. Put the spinach (and other vegetables if you like) in a large bowl. The spinach will shrink down some in the hot dressing, but you need room to work.
2. Chop the bacon and fry until crisp. Remove with slotted spoon and drain on paper towels.
3. If you like a lightly dressed salad, leave about 2 Tablespoons of the bacon fat in the pan. If you want more dressing, leave more fat and then balance it with more vinegar and a bit more sweetener. (This dressing is a sweet and sour sort of thing.)
4. Cook the onion in the fat for 2-3 minutes, and then add the garlic - cook for 15-30 seconds or until it is starting to be fragrant. Be careful not to brown the garlic or it will get bitter.
5. Add the vinegar, and scrape up the brown bits in the pan. (The vinegar will seem potent, but it mellows quickly with the heat and sweetener.) Add the salt, pepper, and sweetener. Stir to dissolve, and pour the dressing over the spinach.
6. Toss the spinach (tongs work well) until coated. Transfer to individual plates or bowls and top with bacon bits and other toppings as desired.

Makes three ample servings as a side dish.