About lemon thyme (Recipes below...)
lemon thyme recipes
Pork and black-eyed-pea meatballs in tomato sauce
September 9th, 2009
This recipe was inspired by some quick, cheap and tasty black-eyed-pea balls at an African restaurant called Le Kilimanjaro recently. Black eyed peas have a low GI (38-52) and a carbohydrate portion of 30g per 150g. They are high in fibre, magnesium, folate, iron and protein. I found a recipe for the traditional African version [...]
Bean lover’s scramble
September 6th, 2009
Perfect for a mid morning brunch, a lazy dinner on a Friday night, or a midnight snack after a late night out. A bit like bubble and squeak, this recipe makes use of what was left in a near empty fridge prior to shopping day! Check out our beans tag for more info about beans. [...]
Mandarin glazed lamb with pumpkin (butternut squash) & black-eyed peas
September 6th, 2009
Getting creative with roasting, and with a great supply of inexpensive, sweet, juicy imperial mandarins which are in season at present, I decided to see whether mandarin could replace honey in basting lamb racks. While you could only taste the slightest hint of mandarin flavour in the final product, it certainly helped with developing a [...]
Ricotta and goats cheese souffle – minus the butter and cream!
August 30th, 2009
Prepare these soft, delicate and fluffy morsels to impress! This recipe removes the cream and butter which souffle is traditionally cooked with, and uses ricotta cheese, which is lower in fat. I find it wonderful experimenting with my favourite restaurant delicacies, and being able to eat them without restraint! This is a lower fat version [...]
Mushroom Soup
July 5th, 2009
This recipe is loosely based on a recipe by Damien Pignolet for mushroom broth with herb cream crust. I have made the original version, and it is very tasty. It is made with creme fraiche and cream which is a very special treat, but not great for every day. This much more cholesterol friendly version [...]
Herb-stuffed roast lamb with garlic confit
June 28th, 2009
The best part of this recipe is the delicious garlic confit. This recipe is taken from Damien Pignolet’s book “French” (consider buying it through this Amazon link to support lowgicooking.com) however I have altered the way it is cooked slightly, excluding lavender from the herbs, using less parsley, and rather than spending the hours it [...]
