Lemon Cilantro Scones

I originally saw this recipe on the Top with Cinnamon blog. I've made scones before but I was intrigued to see how the flavours of lemon and cilantro tasted.

I didn't bother to peel the lemon, nor did I include yogurt. Instead I simply used a zester and added buttermilk to replace the yogurt. I thought it would be easier and quicker to mix the lemon zest and sugar with the rest of the dry ingredients. However, I do think it's worth taking the time to heat the sugar and make a lemony syrup. In fact, the last time I combined lemon, sugar and water I made Limoncello.

Other lemon recipes on my blog include:
Chia or Flaxseed Lemon Bread
Lemon Yogurt Dressing

Lemon Cilantro Scones
Makes 8

Ingredients:

- 1 lemon zest and juice

- 24g / 2tbsp sugar, white granulated
- 1tbsp water
- 120g / 4.5oz flour
- 40g / 1.5oz oats
- 1.5tsp baking powder
- small handful of coriander leaves (cilantro), finely chopped
- 56g / 2oz butter, unsalted, cold and cubed
- 60ml / 4tbsp buttermilk (60ml / 4tbsp almond milk and 5ml / 1tsp lemon juice)
- 1 egg, beaten

Method:

• In a pan, heat the lemon zest, juice, sugar, and water until sugar has dissolved and mixture has thickened, about 5-7 minutes. 
• Pour into a bowl and leave to cool.
• In a large bowl, stir together the flour, oats and baking powder. 
• Rub in the butter cubes until like bread crumbs. 
• Add the cilantro. 
• Chill in the fridge for a few minutes.
• In the bowl with the lemon mixture, add the buttermilk and egg. Mix to combine. 
• Pour the wet mixture into the large bowl of dry ingredients and stir together.
• Place the dough in the freezer for 10 minutes and heat the oven to 175C / 350F.
• Spoon out 8 round circles of chilled dough onto a lined baking tray and gently press down to form scones.
• Brush with a little milk (if desired) and bake for 25 minutes until golden.
• Allow to cool on a wire rack before serving. ENJOY!

Nutritional Information:

Cottage Cheese Cheesecakes - Lemon & Cherry

 

Two new additions to the cottage cheesecake family. The first two recipes are listed below:

Strawberry Cottage Cheese Cheesecake
Pumpkin Cottage Cheese Cheesecake

Lemon cheesecake is a classic as it's sweet and creamy but has the tang of citrus fruit, whereas the cherry version contains sweet berries, similar to the strawberry cheesecake. I reduced the sugar content in the cherry recipe because the cherries contain plenty of natural sweetness.

Cottage Cheese Cheesecake - Lemon
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 225g / 8oz lowfat cottage cheese
- lemon zest
- 30ml / 2tbsp lemon juice
- 85g / 3oz nonfat Greek yogurt
- 1 egg
- 25g / 6tsp sugar, white
- 15g / 1.5tbsp flour
- cashew crust

Method:
First, let the cottage cheese sit in a sieve for 15 minutes so excess liquid can drain away.

In a food processor, blend the cottage cheese, lemon zest, lemon juice and yogurt until smooth. Add the egg, sugar, flour and blend.

Pour into a cake pan or individual dishes, on top of the cashew pie crust (if using).

Bake for 30 mins at 175C / 350F.

Cool completely and refrigerate for several hours before serving. ENJOY!

Cottage Cheese Cheesecake - Cherry
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 225g / 8oz lowfat cottage cheese
- 85g / 3oz cherries, pitted and chopped
- 85g / 3oz nonfat Greek yogurt
- 1 egg
- 15g / 4tsp sugar, white
- 15g / 1.5tbsp flour
- 1/2tsp vanilla extract
- cashew crust

Method:
First, let the cottage cheese sit in a sieve for 15 minutes so excess liquid can drain away.
In a food processor, blend the cottage cheese, cherries and yogurt until smooth.

Add the egg, sugar, flour, vanilla and blend.

Pour into a cake pan or individual dishes, on top of the cashew pie crust (if using), and bake for 30 mins at 175C / 350F.

Cool completely and refrigerate for several hours before serving. ENJOY!

Nutritional Information:

Cottage Cheese Lemon Cheesecake NI

Cottage Cheese Cherry Cheesecake NI

Infused Spirits - Limoncello

Further to my fruit infused vodkas, I used lemons to make Limoncello, an Italian lemon liqueur mainly produced in Southern Italy.

This recipe has been adapted from the kitchn blog. It's basically the same recipe - lemons and vodka - but I used a bit more water and less sugar per serving. I also zested the lemon instead of peeling them with a vegetable peeler.

Infused Spirits - Limoncello
Makes 2, 50ml / 1.5oz servings
Click HERE for a printable recipe card.

Ingredients:
- 1 lemon zest
- 75ml/2.5floz vodka (I used 80% proof)
- 30ml /2tbsp water
- 8g / 2tsp white sugar

For larger batches/quantities, use one lemon for every 75ml vodka - i.e. a 750ml bottle of vodka will need 10 lemons, 300ml /10floz water and 80g/3oz sugar. This will give one litre of limocello, approx. 20, 50ml/1.5oz servings. Perfect for a party!!

Method:
Zest/grate the lemon and place in an air-tight jar/container.

Pour in the vodka.
Store in a cool, dry place for 3-5-7 days. Shaking the jar of fruit and vodka (not vigorously) one or two times each day.

Depending on the preferred 'strength' or flavour of the infused spirit, after 3, 5 or 7 days, strain the vodka.

To make the sugar syrup, bring the water to a simmer and stir in the sugar to dissolve; allow to cool.
Stir the vodka into the sugar syrup and add more water/sugar to taste.
Pour the limoncello into a storage jar or bottle.

Serve in a chilled glass or over ice. ENJOY!
Click HERE for a printable recipe card.

Nutritional Information:
A 50ml/1.5floz serving vodka contains 96 calories.
A teaspoon of sugar has 15 calories and 4g carbs, all of which is sugar (obviously!).

Chia or Flaxseed Lemon Bread

I adapted this recipe from a packet of chia seeds. The original recipe can also be found online.
As I used my last two tablespoons of chia to make the lemon bread, the next day I tried it with flaxseed (I've just bought four bags of Bob's Red Mill whole ground flaxseed meal).

I made several substitutions and altered some of the measurements, but both chia and flax lemon breads turned out to be very tasty. I liked the way the chia and flax - when mixed with liquid - replaces the need for eggs. The recipe below is quick and easy, and some grated lemon zest gives the flax bread more lemon flavour.

Whilst making both versions, I compared the nutritional value of chia seeds and ground flaxseed meal. A typical serving (13g / 1tbsp chia / 2tbsp ground flaxseed meal) has exactly the same amount of calories (60), total fats (4.5g), carbs (5g), fibre (5g), sugars (0g), protein (3g), sodium (0mg), cholesterol (0mg). In terms of omega 3s, an essential nutrient and often lacking in modern day diets, chia has 2282mg per serving whilst flaxseed meal contains 2400mg.  To read more about chia and flaxseeds, here's a useful infographic.

When baking, I'm always conscious of the amount and source of fats and sugars. I try to reduce the amount of sugars and use butter substitutes where possible (e.g. avocado, unsweetened apple sauce, non-fat Greek yogurt, coconut oil). I also halved the amount of sugar. In my first batch, I added in 1/4cup stevia in the raw to make up for the halved amount of brown sugar, but in my second batch I didn't bother.

I'm still a little undecided about stevia and other non-calorie sweeteners, both natural and artificial. Whilst researching on the internet about stevia, I came across a website which takes a closer look at sugar and stevia.

Stevia is a plant typically grown in South America. It's sweeter than sugar (its extract is 200 times sweeter) but it doesn't raise blood insulin levels. It is popular as it usually doesn't have any calories. Dextrose is the main ingredient in stevia in the raw. It's derived from genetically engineered corn and has a long complicated manufacturing process, just like erythritol - another ingredient found in natural calorie-free sweeteners.

If the flax lemon bread is not sweet enough with the 1/4cup of brown sugar, a tablespoon of honey could be added to meet the needs of a 'sweet tooth'. Remember, sugar is sugar, no matter what form it comes in - cane, corn syrup, honey, fruit, plants etc.

Chia or Flax Lemon Bread
Makes 6 slices

Ingredients:
- 1 lemon, juice and zest
- 120ml / 4floz almond Milk, unsweetened
- 28g / 2tbsp chia seeds OR 26g / 4tbsp flaxseed meal
- 45g /1.6oz brown sugar
- 110g / 4oz applesauce, unsweetened
- 100g / 3.5oz oats (I use old fashioned)
- 80g / 3.8oz flour (I use whole wheat)
- 1/2tsp baking powder
- 1/4tsp baking soda

Method:

• Grate the lemon zest and juice. 
• In a bowl, combine the chia OR flaxseed meal, lemon juice and almond milk. 
• Let stand for 15 minutes.
• In a separate bowl, cream together the sugar and applesauce (butter substitute) until smooth.
• Slowly add the chia OR flax mixture and stir together.
• Add the dry ingredients: oats, flour, baking powder, baking soda, and lemon zest.
• Mix until just combined. 
• Scoop into a loaf pan or 8x8 baking tray and bake at 175C / 350F for 45 minutes.
• Cool on a wire rack and cut into slices.

Nutritional Information: