Browsing Tag:

lemon

Sweets/ Thermomix

Lemon and Macadamia Fudge

This got a double thumbs up by all my ‘official’ taste testers (the boys/husband)! The sourness of the lemon counteracts beautifully with the sweetness of the fudge, and the dry roasted macadamias gives it an earthiness. Beautiful with a cup of tea, and super easy to eat!

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Roughly chop macadamia nuts and dry roast in a pan on medium heat until slightly browned. Leave to cool.

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Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

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Remove lid and wipe condensation off with paper towel.

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Cook a further 20 minutes/Varoma/Speed 2/MC off.

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Remove lid and wipe condensation off with paper towel.

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Add chocolate chips/melts, macadamia nuts, and zest of 1 x lemon.

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Mix 30 seconds/Speed 3.

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Pour and spread into a slice tin…

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…and sprinkle zest of 1 x lemon on top.

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Set in fridge for a few hours/overnight.

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Cut into small squares and store in an airtight container.

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Lemon and Macadamia Fudge

Print Recipe

Ingredients

  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams white sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams white chocolate chips/melts
  • 150 grams macadamia nuts (roughly chopped and dry roasted)
  • Zest of 2 lemons

Instructions

1

*Keep away MC (measuring cup) for this recipe - not required throughout the steps*

2

Roughly chop macadamia nuts and dry roast in a pan on medium heat until slightly browned. Leave to cool.

3

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

4

Remove lid and wipe condensation off with paper towel.

5

Cook a further 20 minutes/Varoma/Speed 2/MC off.

6

Remove lid and wipe condensation off with paper towel.

7

Add chocolate chips/melts, macadamia nuts, and zest of 1 x lemon. Mix 30 seconds/Speed 3.

8

Pour and spread into a slice tin and sprinkle zest of 1 x lemon on top.

9

Set in fridge for a few hours/overnight.

10

Cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or in the fridge for a few weeks, OR kept in the freezer for a few months. **If you want it extra lemony, you can add more lemon zest, or a few drops of pure lemon essential oil. ***You can use other types of nuts instead of macadamias i.e. almonds, cashews.

Christmas/ Drinks/ Sweets/ Thermomix

Lemon Sherbet

O.M.G! LEMONY SHERBET WIZZ FIZZ amazingness!! The smell and taste of the lemons is delicious – fantastic for any lemon lovers!! This is perfect for old school wizz fizz eating dipping your lollies or finger in, sherbet straws, sprinkled on your ice cream, in cones topped with marshmallow for sherbet marshmallow cones, or a few teaspoons in with lemonade or any other drink you like to make this refreshing lemon beverage! This is a PERFECT gift for the festive season!

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Add all ingredients in bowl.

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Blitz 30 seconds/Speed 9.

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Lemon Sherbet

Print Recipe

Ingredients

  • 400 grams sugar
  • 20 grams citric acid
  • 5 grams bicarb soda
  • Zest of 2 x lemons

Instructions

1

Add all ingredients in bowl.

2

Blitz 30 seconds/Speed 9.

3

Store in airtight container.

Notes

*This is deliciously lemony, you can also use the zest of 1 x lemon instead if you want a milder lemon taste πŸ™‚

Non Thermomix/ Thermomix

Lemon and Honey Jelly Drops

This is a homemade remedy for when you have a cold and flu, or as an immune booster. This is also a variation of theΒ Fruit Juice Jelly Lollies!

This is great to use during cold and flu season along with theΒ Cold Kicker DrinkΒ andΒ Cold and Flu Shower Melts!

Β 
Β Add all ingredients into bowl.
Β 

– heat 4 minutes/50 degrees/Speed 2.
Β 
Pour into silicon mouldsΒ 
Β 

and place in fridge for a few hours to set.
Β 

Store in an airtight container on the bench for a few days or the fridge for a few weeks.

Lemon and Honey Jelly Drops

Print Recipe

Ingredients

  • 250 grams lemon juice
  • 100 grams honey
  • 25 grams edible gelatine

Instructions

1

METHOD (Thermomix):

2

Add all ingredients into bowl - heat 4 minutes/50 degrees/Speed 2.

3

Pour into silicon moulds and place in fridge for a few hours to set.

4

METHOD (Stovetop):

5

Add all ingredients into a small pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.

6

Pour into silicon moulds and place in fridge for a few hours to set.

Notes

TO STORE: Place in an airtight container. You can leave this on the bench for a few days, however these last a few weeks in the fridge. ***The jelly drops have a crunchier/firmer texture when kept in the fridge, and a wobbly/softer texture when kept out on the bench.