When life gives you lemons, make every dish shine! This season, it’s all about the vibrant pop of yellow and the fresh zing of lemon. These recipes will add a juicy splash of happiness to your plate.

1. Refreshing thyme and tequila lemonade 

Serves 1   

Ingredients 

2 tsp (8g) white sugar 

2 Tbsp (30ml) lemon juice 

2 Tbsp (30ml) tequila 

1 sprig thyme 

1 can (200ml) soda water

To serve 

1 lemon wedge 

1 sprig thyme 

Method 

1. Place the sugar, lemon juice, tequila and thyme in a tall glass and muddle together with a spoon.
2. Add ⅓ of the soda water and stir until the sugar has dissolved. Top off with the remaining soda water and a few ice cubes.
3. To serve, top with a lemon wedge and a sprig of thyme.

Recipe & styling: Kate Turner 

Photography: Andreas Eiselen // HMimages.co.za 

2. Roasted cauliflower with lemon relish 

Serves 4  

Ingredients 

1 cauliflower head, cut into small florets 

2 lemons 

2 Tbsp olive oil + extra for drizzling 

Salt and milled pepper 

1 small red onion, finely diced 

2 Tbsp parsley, finely chopped 

1½ tsp red wine vinegar 

Method 

1. Preheat oven to 180°C.
2. Place the cauliflower in a large roasting tray. Finely slice one lemon and scatter it among the cauliflower. Drizzle with olive oil and season.
3. Place in the oven and roast for 15-20 minutes or until the edges start to brown.
4. Zest and juice the remaining lemon and, in a mixing bowl, combine with the red onion, parsley, olive oil and red wine vinegar. Season to taste.
5. Remove the cauliflower from the oven and spoon the lemon relish over it while still warm, to soak in. Serve immediately.

3. Citrus roasted chicken thighs  

Serves 4  

Ingredients  

2 tsp fennel seeds, toasted  

2 cloves garlic, chopped 

½ orange, zested and juiced  

½ lemon, zested and juiced  

Salt and milled pepper  

8 chicken thighs  

2 Tbsp olive oil  

400g baby fennel bulbs  

1 orange, sliced into rounds  

1 grapefruit, sliced into rounds  

1 lemon, sliced into rounds 

2 Tbsp brown sugar  

500g baby potatoes, halved and parboiled  

300g Brussels sprouts, halved  

¼ cup cultured cream or sour cream  

1 Tbsp chopped fennel or dill    

Method 

1. Preheat oven to 180°C. 
2. Crush fennel seeds, garlic and citrus zest using a mortar and pestle.
3. Season chicken and rub with oil and fennel-citrus mixture. 
4. Arrange fennel bulbs and citrus slices on a greased baking tray. 
5. Place chicken on top and pour over citrus juice. 
6. Sprinkle with sugar and roast for 15 minutes, basting regularly with pan juices. 
7. Add potatoes and roast for another 10 minutes. 
8. Add Brussels sprouts and roast for 10-15 minutes or until chicken is cooked through. 
9. Mix cultured cream and herb fronds together in a bowl. Season. 
10. Serve chicken and vegetables topped with herby cultured cream.

Words: Chad January 

Photography: Fresh Living magazine 

 4. Tarte au citron (Lemon tart) 

Serves 4-6 

Ingredients 

For the crust 

1 roll (400g) short-crust pastry, defrosted 

For the filling 

1 lemon, zested and juiced 

3 lemons, juiced (or 1 cup juice in total) 

¾ cup (165g) caster sugar 

½ cup (125g) butter, cut into cubes 

4 large eggs

For the candied lemon slices 

1 cup (200g) white granulated sugar 

1 cup (250ml) water 

2 lemons, sliced

For serving 

Edible flowers (optional) 

Method 

1. Grease a 23cm round loose-bottomed tart tin.
2. Roll the pastry out into a circle large enough to fit up the sides of the tin.
3. Press pastry into base and sides of tin, prick base all over with a fork and freeze for 20 minutes.
4. Preheat oven to 180°C.
5. Cover the base of the pastry with baking paper and add dry rice or beans to weigh it
6. Bake for 12 minutes, remove paper and beans and bake for another 4 – 6 minutes, until golden. Remove and cool.
7. For the lemon curd, add lemon zest, juice, sugar and butter to a pot over medium-low heat.
8. Whisk mixture until sugar has dissolved and butter is melted, add eggs and whisk to combine.
9. Increase heat to a gentle simmer and whisk until mixture is thickened, about 10 – 15 minutes. Do not overheat, as you will scramble the eggs.
10. Pass lemon curd through a fine mesh sieve into a jug to remove any unwanted specks of egg or lemon seeds.
11. Pour curd into tart base, smooth over with a spatula.
12. Bake tart for 5 minutes, then remove and cool completely before refrigerating for 3 hours.
13. For the candied lemon, add sugar and water to a pot and bring to a boil, stirring to dissolve the sugar.
14. Add lemon slices to the boiling mixture and cook for 15 minutes, until translucent.
15. Remove and drain on a wire rack until cool.
16. Remove tart from the mould and place on a serving plate.
17. Decorate with candied lemon slices and edible flowers, slice to serve.

Cook’s tip: Cooking your lemon curd with a few lemon seeds will help create a stable consistency, as the seeds contain pectin, a natural thickening agent. 

Recipe & styling: Sjaan van der Ploeg 

Photography: Zhann Solomons 

Also read: 3 Easy spring fish-recipes that taste fin-tastic! 

The post 4 Lemon-inspired recipes to brighten your day (and your menu)   appeared first on MyKitchen.

Don’t wait for life to hand you lemons. Go out and grab some, plus some gooseberries (and even tequila) to make some lemonade to cool off summer’s heat. 

Pink lemonade 

Serves 4

Ingredients 

200 ml water
200 ml sugar
200 ml lemon juice
200 ml cranberry juice
500 ml ginger ale
1 lemon, sliced, to garnish 

Method  

1. Combine the water and sugar in a medium-sized pot over medium heat. Stir until the sugar has dissolved. 
2. Remove the pot from the stove and transfer to the fridge to chill.
3. Add the lemon juice, cranberry juice and ginger ale to the syrup. Stir gently.
4. Add the lemon slices and keep refrigerated until needed.

Gooseberry lemonade 

Makes 1.8 L // Cooking time 20 minutes

Ingredients 

For the gooseberry lemonade 

4 lemons, juiced
4 Tbsp honey
⅔ cup gooseberries
8 mint sprigs 

To serve 

1.5 L sparkling water
3 cup gooseberries
1 lemon, sliced 

Method 

For the gooseberry lemonade 

1. Blend the lemon juice, honey and gooseberries until smooth.
2. Push the mixture through a sieve, reserving only the liquid.
3. Stir through the mint and refrigerate until needed.

To serve 

1. Mix the lemonade (about 1½ cups) with the sparkling water. Pour into glasses filled with ice and top with extra gooseberries and a slice of lemon.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za  

Do you love gooseberries? Give this gooseberry toastie as try! 

Aloe vera lemonade 

Serves 4 // Cooking time 15 minutes

Ingredients  

⅔ cup aloe vera juice
1½ cups mineral water
¼ cup honey or agave syrup
1 cup lemon juice
Fresh mint
Lemon slices 

Method 

1. Stir the aloe vera juice and water together in a jug.
2. Dissolve the honey or agave syrup in the lemon juice and mix through the aloe juice and water.
3. Refrigerate and serve with fresh mint and lemon slices.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Thyme and tequila lemonade 

Serves 1 // Cooking time 5 minutes

Ingredients 

2 tsp white sugar
2 Tbsp lemon juice
2 Tbsp tequila
1 sprig thyme
200 ml soda water 

To serve 

1 lemon wedge
1 sprig thyme 

Method 

1. Place the sugar, lemon juice, tequila and thyme in a tall glass and muddle together with a spoon.
2. Add ⅓ of the soda water and stir until the sugar has dissolved. Top off with the remaining soda water and a few ice cubes.
3. To serve, top with a lemon wedge and a sprig of thyme.

Impress your friends with these refreshing green melon cocktails. 

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Bonus lemonade inspired recipe: Pink lemonade and mint sorbet 

Makes 1.5L // Total time 20 min plus freezing time 

Ingredients  

1 cup sugar 
¼ cup water
4 sprigs fresh mint, chopped plus extra for serving 
500ml Lemonade 
2 large punnets strawberries, plus extra for serving  
Ice cream cones, to serve 

Method 

1. In a saucepan, heat the sugar, water, mint and half the lemonade together. Stir until the sugar has dissolved and a syrup has formed.
2. Remove from heat and set aside to cool completely.
3. Blitz together the cooled syrup and strawberries until smooth.
4. Stir through the remaining lemonade and pour into a 2L plastic container.
5. Cover with clingfilm and freeze for 8-12 hours or until firm.
6. Serve scoops of the sorbet in ice cream cones, garnished with fresh berries and topped with mint.

Photography: Fresh Living Magazine, Zhann Solomons 

Also read: 5 refreshing melon recipes perfect for summer

The post 5 lemonade recipes to cool off this summer appeared first on MyKitchen.

Tequila and thyme are no doubt a match made in heaven! Fresh and bursting with flavour, this thyme and tequila lemonade is the ultimate sundowner made with seasonal ingredients.

SERVES 1 // COOK TIME 5 min

INGREDIENTS
2 tsp white sugar
2 tbsp lemon juice
2 tbsp tequila
1 sprig thyme
200 ml soda water
To serve
1 lemon wedge
1 sprig thyme

METHOD
1. Place the sugar, lemon juice, tequila and thyme in a tall glass and muddle together with a spoon.
2. Add ⅓ of the soda water and stir until the sugar has dissolved. Top off with the remaining soda water and a few ice cubes.
To serve
3. Top with a lemon wedge and a sprig of thyme.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Keen for something booze-free? This aloe vera lemonade is a healthy twist on this classic beverage.

The post Refreshing thyme and tequila lemonade appeared first on MyKitchen.