This limoncello recipe requires at least 1 week to infuse but the longer, the better. We let ours infuse for 3-4 weeks. 

Limoncello

Makes 1.8L 

Ingredients

8 large lemons, washed and dried 
750ml vodka (we used Absolut Vodka) 
750ml hot water 
3 cups sugar  

Method

1. Using a sharp knife or vegetable peeler, cut the yellow rind from each lemon, removing as little of the white pith as possible (this will add bitterness). 
2. Place rind pieces into a 1L sealable jar or container and pour in the entire bottle of vodka. Use a weight, such as a heavy glass, to keep the lemon rind submerged in liquid.  
3. Seal and store in a cool, dry and dark place (a dark cupboard is best) for at least 7 days, or up to 1 month. The liquid will take on a beautiful golden hue.  
4. Once infused, strain vodka over a sieve to remove lemon rind. Discard rinds. 
5. Place water in a pot over high heat and bring to a boil.  
6. Add sugar and remove from heat. Stir thoroughly to fully dissolve sugar. Cool the sugar syrup completely. 
7. Combine infused vodka and sugar syrup and pour into freezer-safe sealable jars or bottles.
8. Keep in the freezer and serve ice cold for a stunningly fresh shot, or add to sorbets, ice creams or brushed onto cakes.  
9. Store limoncello in the freezer for up to a year. It will take on a syrupy, slushy consistency, which is ideal. If it does freeze solid, move to the fridge instead. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Amalfi lemon sorbet

The post Limoncello appeared first on MyKitchen.

A healthy, high-protein meal with good-for-you fibre. 

Bulgur wheat & hummus salad

Serves 4 

Ingredients

½ batch harissa frikkadels, defrosted 

2 cups cooked bulgur wheat 

1 cup cooked brown lentils 

½ head broccoli, grated 

¼ cup seeds, toasted (such as pumpkin-, sunflower- or sesame seeds) 

Handful each mint and dill, roughly chopped 

1 cucumber, sliced 

½ red onion, sliced 

For the dressing

2-3 Tbsp hummus, defrosted 

¼ cup plain yoghurt 

1 lemon, juiced 

2 Tbsp olive oil blend 

1 Tbsp water 

Method

1. Preheat oven to 180°C.

2. Place defrosted frikkadels on a lined baking tray and bake for about 10-12 minutes until hot and well browned.

3. Combine bulgur wheat,lentils, broccoli,seeds and herbs then toss well to combine.

4. Whisk together thedressing ingredients.

5. To serve, spoon the bulgur wheat mixture onto a plate. Top with frikkadels, cucumber- and red onion slices. Serve warm or cold, drizzled and tossed with dressing. 

Recipe & styling: Liezl Vermeulen

Photography: Austin Taylor 

Also read: Curried frikkadels on hummus and pitas 

The post Bulgur wheat & hummus salad  appeared first on MyKitchen.