10 recipes with lemon against the spring beriberi

Spring is in full swing, but we still need to recover after a long winter. The first step - to include in the menu of products, in which a lot of vitamin C. And it was then, with a little lemon beats!

Website gathered delicious with lemon, to help cope with any spring cold.



Fish with lemon and black pepper





Ingredients:

1 kg fillet of any fish 2 cloves garlic 1/4 cup olive oil 1 tbsp. l. lemon juice 0, 5, ch. l. lemon peel 0, 5, ch. l. black pepper 0, 5, ch. l. salt 1 hour. l. oregano (you can replace rosemary) Preparation:

Mix finely chopped or grated garlic, oil, lemon juice, lemon zest, black pepper, salt and oregano in a large bowl. Put the fish in the bowl so that it was covered with the marinade. Cover with a lid and put in the fridge for 15-20 minutes. Heat the grill (or Preheat the oven if the grill is not - turn out a little differently, but also delicious) up to 150 ° C, lay out large pieces of fish on the grill in a single layer. Fish fry each side for 5-10 minutes.



Chicken with lemon





Ingredients:

< 1-1, 5 kg of chicken wings or bedryshek skin 1 lemon a couple sprigs of rosemary (you can replace 1-1, 5 hours. l. dried) 2 hours. l. olive oil salt and ground black pepper to taste Preparation:

Cut the lemon into thin slices. Preheat oven to 200 ° C. Season with salt and pepper chicken. In a large frying pan warm up the olive oil over medium heat. We spread the chicken to the pan and fry until golden brown for 5-7 minutes on each side. Now, spread in pan slices of lemon and rosemary and cook for 1-2 minutes on each side. Chicken spread on a baking sheet and bake in the oven for 15-20 minutes. Serve the chicken with the lemon slices. Optionally, you can decorate with sprigs of rosemary and olives.



Lemon risotto





Ingredients:

250 g rice 1 lemon 1 stalk celery 1 onion 1, 5 liters of vegetable or chicken broth 50 ml cream 100 g parmesan (can be replaced by any hard cheese) 3 tbsp. l. olive oil 2 tbsp. l. butter 1 egg yolk salt to taste Preparation:

Onions and celery finely chop and fry in a deep frying pan with butter for 5-6 minutes until onion is transparent, lightly salted. Add to the pan, olive oil, pour the rice, stir and fry it lightly. Then, gradually, the ladle for ladle, add the broth as it is evaporating. Figure does not float in the liquid, and to absorb the broth. On average, it takes about 15-20 minutes. rub the lemon zest on a fine grater and squeeze the juice of half a lemon. Mix egg yolk, cream, half the cheese, lemon zest and juice. Add the resulting mixture into the risotto. Stir and remove from heat. Sprinkle with remaining cheese and serve at the table.



Greek chicken soup with lemon





Ingredients:

2 lemon 2 l chicken broth 250 g dlinnozernovogo rice 300 g chicken breast, cut into small pieces li > 2 eggs a small handful of chopped mint leaves salt to taste Preparation:
< br> Boil chicken. Strain the broth. Season with salt to taste. Finely rub the zest of 1 lemon. Juice of 2 lemons. Add the broth grated zest. Bring to a boil in a saucepan. Reduce heat to medium and add the rice. Cook over low heat, stirring occasionally, for 15 minutes. Add the chicken. Cook, stirring, for 3-4 minutes. Remove from the heat. Add the lemon juice and stir. Lightly whisk the eggs. Adding to them 0, 5 cups of hot broth and stir. Slowly add the egg mixture to the soup, stirring constantly. Pour the soup ready on plates. Garnish with lemon zest and mint.



Baked cauliflower with lemon





Ingredients:

1 head cauliflower 6 tablespoons. l. olive oil 1 cup chopped parsley 0, 5, ch. l. grated lemon peel 2 tbsp. l. fresh lemon juice salt and ground black pepper to taste Preparation:

Preheat oven to 220 ° C. Cauliflower florets to disassemble and spread on a baking sheet. Pour 4 tablespoons cabbage. l. olive oil. Season with salt and pepper. Bake 25-30 minutes, until cabbage starts to become brown. Meanwhile, in a bowl, combine the chopped parsley, 2 tbsp. l. olive oil, lemon juice, salt and pepper. Mix the cabbage with the resulting finished dressing. Before serving, sprinkle with lemon zest.



Fettuccine with lemon





Ingredients:

< 200 g fettuccine pasta ​​li> 4 egg yolks 150 ml cream 20% fat 3 tbsp. l. olive oil 1 hour. l. lemon peel a small bunch fresh basil salt and pepper to taste Preparation:

Boil the pasta in boiling salted water, following the instructions on the package. In a bowl, mix the cream, olive oil and egg yolks. Add the zest and chopped basil. Season with salt and pepper. Mix the sauce with hot pasta and serve.



potatoes with olives and lemon





Ingredients:

600 g potato 4 tbsp. l. olive oil 1 hour. l. ground cumin 1 hour. l. Oregano 2 lemon 1, 5 cups of water salt and black pepper to taste Method:

Potatoes clean and cut into pieces of any size. We shift into a bowl. Add the potatoes to the crude olive oil, zest of one lemon, ground cumin, salt and pepper. Lemon squeeze juice. Potatoes sprinkled with lemon juice and mix well. We shift the potatoes in a deep frying pan. Add water. Bring to a boil. Then cover with a lid and cook over medium heat for 10-12 minutes. Remove the lid and cook the dish, while the remaining water is evaporated. Spread the potatoes on a plate and serve. You can decorate with greenery.



Cucumber salad with lemon





Ingredients:

2 cucumber 1 cup cherry tomatoes half a yellow pepper 3 tbsp. l. chopped parsley 2, 5, Art. l. lemon juice 1, 5, Art. l. grated lemon peel 1 tbsp. l. olive oil 1, 5 hours. l. white wine vinegar salt and ground black pepper to taste Preparation:

Cucumber cut into thin slices. Cherry tomatoes cut into halves or quarters (it is possible and very finely chopped). Sweet pepper cut into small cubes. Mix the vegetables in a bowl. Add the chopped parsley. In a separate small bowl, mix together the lemon juice, lemon zest, olive oil, wine vinegar, salt and pepper. Pour salad dressing, stir and serve.



Lemon cookies





Ingredients:

2 large lemons 120 g butter 200 g sugar 360 g of flour 2 chicken eggs 2 hours. l. baking powder 60 g of potato starch Preparation:

Separate the whites from the yolks. In this recipe, just need proteins. Remove the zest from the lemons, rub as finely as possible and squeeze of lemon juice. Whisk oil with sugar. Add the whites, zest and lemon juice. Then gradually add the flour, baking powder and starch. Knead the dough is uniform. Preheat oven to 180 ° C. On a baking sheet, the laid parchment, lay out small balls of dough at a certain distance from each other. Bake for about 10 minutes.



Lemon bars





Ingredients:

115 g butter 255 g sugar 170 g of flour 1 lemon 2 eggs icing sugar for decoration Preparation:

Bars - a gentle two-layer treat. First, prepare the first layer - a sand foundation. Putting butter at room temperature and 115 grams of sugar, stir well at high speeds. Adding 140 grams of flour and a little whisk. The dough will begin to gather in clumps. Preheat oven to 180 ° C. Baking dish was covered with parchment and lay on him the dough. Screed. Form is desirable to take 18 × 18 cm - if your form is bigger, better double the amount of ingredients for the dough to the bottom layer is not too thin. We put the form in the oven and bake for 10-15 minutes, until the top is lightly browned. While the first layer is baked, prepare the second. Rub the zest of 1 lemon and squeeze the juice - you need 3 tablespoons. l. In a cup combine the eggs and 140 grams of sugar. Beat with a mixer at maximum speed for 5 minutes or a little longer. Massa is expected to increase in the amount of three times, become very dense and bright. The finished mass pour all the zest and 30 g flour. Once again, we beat. Pour the lemon juice and stir for 1 minute. The finished mass is dense, like a thick yogurt. The first layer should already browned. Give it to cool for 5-7 minutes and pour on top of the mass for the second layer. Harvesting in the oven for 15-20 minutes. The top layer should be a propechsya not tremble. We get, give in the form of dessert to cool, cut into wedges 3 × 5 cm. Sprinkle with icing sugar through a sieve and serve.



According to the materials: kitchenmag, andychef





via andychef.ru/