Lemon and Orange tart with Hazelnut crust 

 

I love baking pies, it’s not a secret. My idea when creating this dessert was to make a pie that would be out of the ordinary, not the traditional chocolate hazelnut pie, but something more sophisticated. Two easy steps come in the making of a delicious pie: make the filling then make the crust and assemble. I was trying to imagine for a few days the perfect filling that I would combine with the hazelnut crust. I came up with a few options like vanilla or raspberry but the combination of lemon and orange was absolutely tempting. Imagine an almost sweet crust with this tangy filling mixed with lemon and orange zest. This pie represents exactly the perfect summer dessert. 

For the crust:

  • 1 cup of flour 
  • 1/2 cup of halzenut 
  • 1 egg
  • 1 tsp of salt
  • 1/4 cup of sugar
  • 8 tbsp of butter or margarine

Filling:

  • 2 tbsp of lemon juice
  • 1/2 cup of orange juice
  • Zest from one lemon and one orange 
  • 4 eggs
  • 3/4 cup of sugar
  • 8 tbsp of butter of margarine

First prepare the crust: ground the hazelnuts. Add the flour and salt. Mix with a spatula. Add the margarine, egg and sugar. Place the dough in a 9 inch pan greased already and chill in the fridge for an hour. 

Prepare the filling: in a large bowl of a mixer, beat the eggs with sugar, lemon juice, orange juice and both zest. Pour the prepared mixture into a small pan over a low fire, add the butter and stir gently with a spatula. Remove from the fire after 10 minutes or when the mix starts becoming bubbly. 

Bake the prepared pie crust for 20 minutes on 375. When cooled down, pour gently the orange lemon filling. Decorate with lemon zest and orange slices and chill overnight. 

Blueberry lemon muffins


Any dessert with lemon is always welcome and specially in the summer. The lemon zest brings to pastries a very particular taste. Those muffins have just the exact amount of sweetness and are very fluffy. Each bite melts in the mouth in addition to the crunchiness of fresh blueberries.

  • 2 cups of flour
  • 1 tsp of salt
  • 2 eggs
  • 2 tbsp of baking powder
  • 2/3 cup of sugar
  • 6 tbsp of butter or margarine
  • 1/2 cup of milk or non dairy creamer
  • Juice of one lemon plus zest
  • 1 cup of fresh blueberries

In a small bowl, mix together the flour, salt and baking powder.

In the bowl of a mixer, cream the sugar and butter. Add the eggs and the milk. Slowly incorporate the lemon juice and zest.

Pour over the flour mix and add the blueberries.

Heat up the oven to 375. Pour the mixture into greased muffins pans and bake for 20 minutes.

Lemon and Orange chicken 

  
It is my first time making this recipe and I actually came up with it by experimenting and testing flavors and different ways of cooking chicken. I usually always cook chicken in the oven – until today I don’t know why. Maybe I find it easier, have more control over the cooking. I’m not sure. But my oven decided to take a little break from the cooking – let’s just say you never want this to happen in your kitchen. So I started imagining recipes on the stove top only. Of course the possibilities are endless but when you want to get sticky, yummy chicken drumsticks, it is of course possible to make it in a pan. Here’s how:

  • 2 lemons sliced 
  • Juice and zest from one lemon
  • Juice and zest from one orange 
  • 2 medium onions thinly sliced
  • 1/4 cup of olive
  • Salt
  • Pepper
  • 2 tbsp of honey 
  • 2 tbsp of garlic powder
  • 1 tbsp of ginger
  • 1 tbsp of Italian seasoning
  • 1 tbsp of spicy paprika
  • Fresh parsley 

In a large pot, heat up 1 tbsp of olive oil. Sauteed the onions until they start becoming brown. In a small bowl, mix the lemon juice, orange juice, olive oil, honey, salt, pepper, garlic powder, ginger, paprika, Italian seasoning. Pour over the chicken and toss to coat. Add the chicken pieces to the pan and cook on a medium fire for about 15min and cover.  Turn them so they don’t burn and cook for an other 15min. Serve with the lemon wedges and decorate with fresh parsley. 

Lemon Poppy Seed Tart

lemontart

Every day this week I wanted to make a lemon poppy seed cake. I was trying to find excuses to have this delicious treat with my afternoon coffee. I finally decided to wait until the weekend because this is when I really indulge on sweets.

I wanted to make my husband’s favorite dessert, lemon pie and add to it poppy seed just because I was intrigued by the taste of those two ingredients mixed together. I choose to make a almond crust because it’s lighter and healthier than white flour.

Crust:

  • 3 cups of ground almond
  • 6 tbsp of butter of margarine, at room temperature
  • 1/4 cup of sugar
  • 2 tbsp of almond extract
  • few tbsp of cold water

Lemon filling:

  • 1/2 cup of lemon juice
  • 2 eggs
  • 4 egg yolks
  • 3/4 cup of sugar
  • 5 tbsp of butter of margarine
  • 1 tbsp of poppy seed

Preheat the oven to 375. In a large bowl, mix the almond flour with the sugar. Add the butter and the almond extract.

Add 2-3 tbsp of cold water slowly and keep mixing until the dough starts to form and becomes soft.

Place the dough in a 9 inch pie dish greased.

Bake it for 20min.

Make the lemon cream: in a bowl, beat the eggs and the egg yolks, add the sugar and the lemon juice.

In a large pan, heat up the eggs, add the butter and stir gently for about 5 minutes until bubbles start to appear.

Pour this mixture on the pie crust and bake at 325 for 8 minutes. Refrigerate before serving.