lemon

Garlic Lemon Butter Sauce

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Ingredients:

(for 200g pasta or two medium fish steak pieces)
1/2 cup boiled water
1/2 cube chicken/vegetable stock
2 tbsp olive oil
1 heaped tbsp minced fresh garlic
1/4 cup lemon juice
1 tsp parsley flakes/finely chopped fresh parsley
1tsp chilli flakes
30g butter cubed

Method:
1. Place the olive oil in a pan, heat and add the minced garlic. Let it cook on a medium heat till the garlic turns medium brown. Stir occasionally to ensure the garlic cooks evenly and does not burn.
2. Meanwhile make the chicken or vegetable stock by stirring the stock cube into boiling water till it has totally dissolved.
3. Add the stock to the garlic once it has cooked. Now add the lemon juice, parsley, chilli flakes as well as salt and pepper to taste. Mix together.
4. Now let the sauce reduce on a medium heat for 4-5 minutes till the mixture looks thicker and has reduced by half at least.
5. Then take it off the heat and wait for about half a minute for the sauce to ‘calm down’. Add the cubed butter and stir till it has melted into the sauce. Adjust salt and pepper. Serve immediately poured over simply cooked fish or boiled pasta. Garnish with thyme leaves.

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Zesty Lime Cheesecake

Ingredients
250g digestive biscuits
100g unsalted butter
1 tin carnation condensed milk (405g)
300ml double cream
Juice of 5 lemon/limes
Zest of 5 lemon/limes

Method:
1. Crush the digestive biscuits and melt the butter. Then mix the two together.
2. Press the mixture into a greased tin and let it chill in the fridge for 10 minutes.
3. Now whisk together the condensed milk and cream. Then add the lemon juice and zest. It will immediately thicken itself. After which pour this over the chilled biscuit base and let it set for 1-2 hrs in the fridge.
4. When ready to serve take out of the fridge and decorate the with lemon and lime zest