Lemon Chicken Kabobs

A nicely flavoured meal that is easy to prepare.  Switch up the pepper for your favourite grilled vegetable!

2 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, pressed or minced
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
450 g boneless skinless chicken breasts, cut into 1 inch cubes
1 sweet green pepper or 2 banana peppers, cut into 1 inch pieces

• Mix together oil, lemon juice, garlic, thyme, salt and pepper; toss with chicken until coated.  Marinate for 15 minutes or covered and refrigerated up to 1 day.
• Alternately thread chicken and green pepper onto skewers.  Grill, covered on greased grill over medium high heat, turning occasionally until chicken is browned and no longer pink inside about 12 minutes.

Makes 4 main course servings.

Chili Lemon Oil

From Food and Drink Spring 2015.

This oil is simple to make and has many uses.  You can use it in dressings or for sautéing vegetables, chicken or fish.

1 large lemon
1/2 tsp chili flakes
1 cup extra virgin olive oil

• Using a vegetable peeler, peel zest from entire lemon into long strips, trying to avoid the white pith as much as possible.
• Place Zest peels, chili flakes and oil in a small saucepan.  Warm oil over the lowest heat (simmer) for 15 minutes.  If zest peels or chili begin to brown, immediately remove saucepan from heat and let cool.
• Strain oil into small bowl and discard zest peels and chili.

Makes 1 cup

Tart Lemon Peel and Cheese Danishes

These were a huge hit at home although I must admit I left out the candied Lemon Peel.  Either way these are an easy way to make Danishes and are delicious.  From Food and Drink Holiday 2014.

2 lemons
2 cups granulated sugar, divided
1/2 cup water
1 block (225 g) cream cheese, at room temperature
1 tsp all purpose flour
1/2 tsp vanilla extract
2 eggs
1 pkg (397 to 454 g) store bought puff pastry, defrosted.

• Using a vegetable peeler, pull long strips of peel and pith from one end of lemon to the other.  Cut into strips about 1/4 inch thick.  Bring a saucepan filled with water to a boil.
• When boiling add peel.  Cook for 1 minute.  Using a slotted spoon, remove to a bowl of cold water.  Repeat this step 2 more times.
• Pour 1 cup sugar and 1/2 cup water into a medium saucepan.  Set over medium heat.  Heat until sugar dissolves.  Add peel. Simmer until lemon is tender and mixture is syrupy, about 10 minutes.  Using a slotted spoon, remove peel to a rack.  Let cool completely.  When cool, place 1/2 cup sugar in a small bowl.  Add peel and turn to evenly coat.  Remove to a lightly oiled rack set over a baking sheet.   Let cool and dry for at least 3 hours or overnight.
• Finely chop half of lemon peel.  Place cream cheese in a bowl.  Using a stand mixer or a hand mixer, beat until smooth.  Add all purpose flour, vanilla, 1 egg and remaining 1/2 cup sugar.  Beat on low speed until evenly mixed.  Add chopped peel.  Beat until evenly mixed.
• Using a floured rolling pin, roll out half of pastry over a lightly floured counter until 12 x 12 inch square.  Cut into 4.  Repeat with remaining piece of pastry.  Arrange pastry squares over 2 parchment lined baking sheets.  Divide and spoon cream cheese mixture over centre of each.  Beat remaining egg in small bowl with a little water.  Brush over edges of pastry.  Working 1 pastry square lift 2 opposite corners and pinch together over cream cheese.  Repeat with remaining pastries.  Refrigerate for 30 to 60 minutes until chilled and firmed up.
• Preheat oven to 400F.
• Brush pastry tops with egg wash.  Bake in centre of preheated oven until pastry is golden, about 16 to 20 minutes.  Carefully press a few pieces of candied lemon peel into tops of warm pastries. Serve warm or at room temperature.

Apricot Tart

I made this for my husband and I last week.  It is a fresh tasting flavourful cocktail, perfect for a brunch.  Use fresh lemon juice as the concentrate is not a good substitute.  From Food and Drink Summer 2011

To a cocktail shaker filled iwth ice, add the juice of 1/2 lemon, 2 tbsp apricot jam, 4 ton basil leaves and 1/2 oz simple syrup.  Shake vigorously and strain into a Champagne flute or coupe and top with a sparkling white wine.

Serves 1 (so double it!)

Simple Syrup
Combine equal parts sugar and boiling water and stir until sugar has dissolved.  Once cooled, store in the refrigerator for up to 2 weeks.

Fruit and Almond Couscous

I was a little doubtful of this recipe when I first tried it but I am so glad that I made it.  The dried apricots and almonds really add to the flavour of this dish.  I couldn't find whole wheat couscous so I just used regular couscous.  I don't know if there is much of a difference.  From Fresh Juice Magazine.

1 cup whole wheat couscous
2 tbsp olive oil, divided
Half red onion, peeled and chopped
1 1/2 cups salt reduced chicken broth
1/4 cup parsley
1/4 cup cilantro or mint
1/4 cup thinly sliced dried apricots
1/4 cup dried cranberries
2 green onions, chopped
Zest of half lemon
2 tbsp lemon juice
1/4 tsp salt
1/4 cup chopped toasted almonds

1. Place couscous in large bowl, set aside.
2. In medium saucepan over medium, heat 2 tsp of the oil; add onion.  Cover and cook, stirring until onion is softened, about 4 minutes.  Add broth, increase heat and bring to a boil.
3. Remove from heat and pour over couscous.  Cover and let stand for 5 minutes; fluff with fork.
4. Chop parsley and cilantro until finely chopped and add to couscous.  Stir in remaining oil, apricots, cranberries, green onion, lemon zest and juice and salt.  Sprinkle with almonds; toss until evenly mixed.

Lemon Curd with Yogurt

A delicious dessert that tastes decadent.

LEMON CURD
3/4 cup lemon juice (fresh works best)
2 lemons, finely grated zest
1 cup sugar
4 large eggs
1 cup butter cut into cubes, room temperature

GARNISH
1 cup greek yogurt
berries

1. In a saucepan, bring lemon juice, zest and 1/2 cup of sugar to a boil.  Lower heat when it begins to boil.  
2. In a large bowl, beat eggs and remaining sugar together until creamy.  Gradually beat in lemon mixture without stopping, to keep eggs from cooking.  Return to saucepan and whisk continuously over medium heat.  Remove from the heat at the first sign of boiling.  Mix in butter until smooth. Cover and let cool before refrigerating.
3. Place a spoonful of chilled lemon curd into glasses.  Top with a scoop of yogurt and sprinkle of seasonal berries.

Tart Lemon Squares with Walnut Crust

Love the walnut crust here, you could switch it up with toasted almonds or hazelnuts too.

1 cup all purpose flour
1/4 cup icing sugar
pinch salt
1/2 cup unsalted butter
1/3 cup finely chopped walnuts

Topping:
2 eggs
3/4 cup granulated sugar
1 tbsp finely grated lemon rind
1/4 cup lemon juice
1/4 cup lemon juice
2 tbsp all purpose flour
1/2 tsp baking powder
1 tsp icing sugar

1. In food processor or bowl, blend together flour, icing sugar and salt.  Add butter; pulse or cut in with pastry blender or 2 knives until in fine crumbs.  Stir in walnuts.  Gently press handfuls of dough together; pat into lightly greased 8 inch square cake pan.  Bake in 350 F oven for 20 to 25 minutes or until golden.  Let cool slightly on rack.
2. Topping:  meanwhile, in bowl, beat eggs with sugar until pale and thickened; beat in lemon rind and juice, flour and baking powder.  Pour over base; bake for 25 to 30 minutes longer or until set in centre and golden brown.  Let cool completely on rack.  Dust with icing sugar.  Cut into squares.  

Squares can be covered and refrigerated for up to 4 days.  Makes 20 squares.  About 125 calories per square, 2 g protein, 7 g fat, 15 g carbohydrate.

Roasted Chicken with Green Olives, Orange and Lemon

A wonderful Mediterranean flavour to this recipe.  From Food and Drink 2001

One 2.5 kg chicken
2 tbsp butter, melted
3 oranges
1 lemon
1 head garlic
5 sprigs thyme
5 sprigs rosemary
2 tsp herbes de provence
Salt and freshly ground pepper
1/2 cup dry vermouth
18 large pitted green olives, washed
2 tsp cornstarch

1. Preheat oven to 425F.  Wash and dry the chicken, brush with butter and season.  Cut one orange and lemon in half.  Squeeze and reserve juice and halves.  Break garlic into individual cloves.  Place inside chicken with thyme, rosemary and one orange and lemon half.  Tie the legs and tail together and tuck neck flap under the wings.  Sprinkle with herbes de Provence and season.
2. Place chicken on its side in roasting pan, using remaining orange and lemon halves to support it.  Pour juice over chicken, add 1 cup water to pan and roast 20 minutes.  Turn chicken on to other side and roast another 20 minutes.  Turn on to its back, baste and add more water to pan if necessary.  There should always be some liquid at bottom of pan.  Reduce oven temperature to 350F and continue to roast for one to one and a half hours, basting occasionally, until instant read thermometer reads 180F when inserted to thigh.
3. Remove chicken from pan, place breast side down on warmed serving dish.  Cover loosely with foil and place in warm place for 15 minutes.  Skim liquid in roasting pan to remove fat.  Strain into saucepan and add the juice of the two remaining oranges, and vermouth.  Cut olives in half and add to the saucepan.  Bring to boil.  Mix cornstarch with 1 tbsp cold water and whisk into sauce.  Simmer for 5 minutes.
4. Carve chicken and serve with sauce.

Ginger and Lemon Madeleines

This is a lovely recipe from Food and Drink Winter 2013.  The browned butter makes all the difference in the batter, giving it a nutty taste.  I had never heard of Madeleines before and learned that there are special pans you can buy to make them.  I will have to look around and see if I can find a store that supplies them.  These were made with mini muffin tins.

BATTER
Melted butter and all purpose flour for preparing the pan
1/2 cup unsalted butter
2 large eggs, room temperature
1/4 cup sugar
1/4 cup dark brown sugar, firmly packed
2 1/2 tsp finely grated fresh ginger
3/4 cup sifted cake flour
1/4 tsp baking powder

LEMON GLAZE
3/4 cup icing sugar
1 1/2 tbsp fresh lemon juice

Icing sugar for dusting

1. Brush inside of mini-muffin tins with a thin layer of melted butter.  Dust with all purpose flour, invert pan and tap out excess flour
2. Melt butter in a small saucepan over medium heat until foamy.  Continue heating until the foam subsides and the butter turn a golden brown colour.  Transfer to a bowl to stop the cooking and cool 10 minutes.
3. Beat eggs and both sugars together in an electric mixer using the whisk attachment.  Continue beating 2 to 3 minutes or just until the mixture is foamy and lightened in colour.  Beat in the grated ginger.
4. Combine the flour and baking powder, and with the mixer on low speed, add to the egg mixture. Mix just until combined, scraping down the sides of the bowl as necessary.
5. Add the brown butter and mix just until the butter is incorporated.
6. Spoon the batter into the prepared pan, filling about two thirds full. Refrigerate for 1 hour to firm up the batter.
7. Preheat the oven to 375F.
8. Place pan in the oven and bake until the cakes are lightly browned and just set, 12 to 15 minutes. Remove from oven, invert pan over a wire cooling rack and tap lightly to release cakes.
9. For the glaze, stir together the icing sugar and lemon juice until smooth.  Dip the tops of the cakes into the glaze, allowing the excess glaze to fall back into the bowl.  Allow the glaze to firm up and dust the tops with icing sugar if desired, just before serving.  The cakes will keep 2 to 3 days in an airtight container.

Mini Phyllo Tarts

These are absolutely delightful!  From Food and Drink 2000.  The tarts are simple and shouldn't be assembled until just before serving or they will soften.  Use the Lemon Cheese filling provided or fill with your favourite.

8 sheets phyllo pastry (about 1/2 box)
2 tbsp each of melted butter and vegetable oil, mixed
2 tbsp granulated sugar

1. Preheat oven to 350F.  Brush one phyllo sheet generously with butter and oil mixture.  Sprinkle with several pinches of sugar.  Stacking on top of each other, repeat with three more sheets.  Cut layered phyllo into 3 inch squares.  Keeping layers intact, push phyllo squares to bottom of ungreased mini muffin cups with a bottom diameter of 1 1/4 to 1 1/2 inches.  Curve top edges slightly outward from cups.  Bake 8 to 10 minutes or until golden and crisp.
2. Remove from cups and cool on a rack.  Continue filling muffin cups and baking as needed to use up all the squares.  Repeat with remaining phyllo sheets.  Store in a single layer in an airtight container at room temperature for up to 2 weeks.

Makes 40 shells

LEMON CHEESE FILLING

3 to 4 large lemons

3 eggs

1 cup granulated sugar

1/4 cup unsalted butter, softened

250g cream cheese

1. Using a zester or fine grater, grate zest of 1 lemon onto a piece of waxed paper.  Squeeze 3/4 cup lemon juice.  In a medium saucepan, whisk eggs with sugar, lemon juice and zest until combined.  Whisk over low heat until mixture is warm, and then add butter.  Continue whisking constantly until mixture thickens and colour lightens slightly, from 15 to 18 minutes.  Do not boil.  Pour into a bowl, press a piece of plastic wrap directly on surface and refrigerate for a week or more.
2. To make tart filling, stir softened cream cheese until smooth and lump free.  Gradually stir in lemon curd until blended.  Spoon into tart shells and garnish with a few thin threads of lemon zest.

Makes enough filling for 20 shells

Grilled Tomato Pasta Salad

A salad with great variety and colour.  Lots of flavour.

2 lb (1kg) cherry tomatoes, halved
1/2 tsp fresh ground black pepper
2/3 cup Diana Marinade, Garlic and Herb flavour
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
1/4 cup extra virgin olive oil
4 cups cooked orzo or other pastina (tina pasta shapes)
3 cups coarsely chopped baby spinach
1 cup coarsely shredded basil leaves
1/2 cup crumbled feta cheese
Toasted pine nuts

1. Preheat the grill to mediumhigh.  Line the grate with a sheet of heavy duty foil.  Place the tomatoes in a large bowl and sprinkle with pepper.  Stir the marinade in a separate bowl with the lemon zest and lemon juice.  Gently toss the tomatoes with half of this mixture.  Whisk the olive oil into the remaining marinade mixture in the bowl; reserve.
2. Brush the foil with a little extra olive oil.  Place the tomatoes on the foil, cut side up.  Grill the tomatoes for 5 minutes.  Reduce the heat to medium and grill for 15 minutes or until wrinkled and browned.   Lift the foil with the tomatoes and any juices onto a baking sheet.  Gently scrape the tomatoes into a bowl.
3. Toss the orzo with the reserved oil marinade mixture.  Gently stir in the spinach and half each of the tomatoes, basil and Feta cheese.  Transfer to a deep plater or bowl.  Garnish the salad with the remaining tomato, basil, cheese and pine nuts.  Season with additional fresh ground pepper to taste.

Makes 8 servings

Shrimp and Asparagus Nibbles

A great party snack!  Simple and elegant! I really didn't change much here from the recipe in Food and Drink 2005

10 medium thick asparagus spears (250g approx.)
500g large raw zipper-back shrimp, fresh or frozen

DRESSING
1 lemon
1/2 tsp sugar
1/4 tsp salt
2 to 3 grindings black pepper
1/3 cup olive oil
1 tbsp chopped fresh dill
1 tbsp finely snipped fresh chives or chopped shallot

1. Discarding tough ends, bias cut asparagus spears into 2 inch lengths.  Half fill a large saucepan with water; bring to a boil.  Plunge asparagus spears into boiling water for 2 minutes.  Remove with a slotted spoon.  Rinse under cold running water; set aside.  Then drop fresh or frozen shrimp into the boiling water.  When water comes back to a boil and shrimp are bright pink, drain and rinse shrimp under cold water.
2. Peel shrimp completely, including tails.  Tuck a piece of asparagus into the curve of the shrimp; secure together with a toothpick running between tail area through asparagus and into thick end.  Place in a single layer in a flat glass dish.
3. Zest lemon onto a sheet of wax paper; cover and set aside.  Squeeze 3 tbsp juice; whisk in sugar, salt and pepper.   Whisk in olive oil, then herbs.  Drizzle over shrimp and asparagus.  Cover and refrigerate for an hour or 2, or up to half a day.  Drain well; arrange on a cool plate.  To garnish, lightly scatter with some of the reserved lemon zest and extra chopped dill and chives.  Pass small cocktail napkins to catch any drips.

Lemony Bean and Pecorino Spread

I love dips and spreads.  I got the original recipe from Food and Drink Summer 2011, but it called for Fava Beans.  Well in my little neck of the woods I could not find them, and they looked a little fussy to work with.  I substituted Lima Beans from a can, rinsed well and I enjoyed the result.  I think Chick Peas would work well also.  Serve with crispy Pita chips or veggies.

1 1/2 cups Lima Beans
1/2 cup finely grated Pecorino Romano
1 tbsp lemon juice
1 tsp lemon zest
1/4 cup extra virgin olive oil
1 clove garlic
1 tbsp water
Freshly ground black pepper

Combine all but the pepper in a food processor and blend until light, fluffy and almost smooth.  Add more water if required.  Season with a generous grinding of black pepper.

Serve with your favourite veggies, pitas or breads.

Buttery Cinnamon Cake with Apple Compote

I really liked this recipe out of Food & Drink Autumn 2010.  It is simple, flavourful and versatile.  Switch the apples for your favourite fruit like peaches, bananas or pears for a change.  If using apples try a firm tart type for the best flavour.  This cake is best served warm.

1 1/2 cups all purpose flour
2 tsp ground cinnamon or ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
2 tsp vanilla
1 cup sour cream or plain yogurt

GLAZE
2 tbsp packed brown sugar
Pinch ground cinnamon
2 tbsp water

APPLE COMPOTE
4 large red-skinned apples, diced (peeled if desired)
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
Pinch ground cardamom or ginger
juice of 1 lemon
1/2 tsp vanilla

1. Preheat oven to 350F.  Grease the sides of a 9 inch springform pan and line the bottom with parchment paper.
2. Combine flour, cinnamon, baking powder, baking soda and salt in a bowl.  In a separate bowl, using electric mixer, beat butter and sugar until fluffy.   Beat in egg and vanilla until blended.  Stir in flour mixture alternately with sour cream, making 3 additions of flour and  of sour cream.  Spread into prepared pan, smoothing top.
3. Bake for about 45 minutes or until tester inserted in the centre comes out clean.  Let cool in pan on a rack for 30 minutes.  
4. For the glaze, combine sugar, cinnamon and water in a small bowl, stirring to dissolve sugar.  Remove ring form cake.  Brush top and sides with glaze and serve warm or slide the cake off the pan onto a rack and let cool completely.
5. Meanwhile, prepare the apple compote.  Combine apples, sugar, cinnamon, cardamom and lemon juice in a saucepan.  Bring to a simmer over medium heat, stirring occasionally.  Cover, reduce heat to medium-low and simmer, stirring often, for about 5 minutes or until apples are tender but still keep their shape.  Remove from heat and stir in vanilla.  Serve warm with slices of cake.

Serves 8

Mediterranean Potato Gratin with Olives and Lemon

A really different gratin with lots of flavour!  I used Gruyere cheese instead of the Comte cheese.

3 lbs (1.5 kg) thinly sliced red potatoes (unpeeled)
2 tbsp olive oil
2 cups sliced onions
2 cups cherry tomatoes, halved and seeded
1 tsp herbes de Provence
1 tbsp chopped garlic
1 cup chicken stock
1 cup coarsely chopped black olives
1 tsp grated lemon rind
salt and freshly ground pepper
1 cup Comte Cheese
1 tbsp butter

1. Preheat oven to 375F.
2. Place potatoes in cold salted water and bring to a boil.  Boil for 5 minutes or until tender, and drain well.  Reserve.
3. Heat oil in a skillet over medium heat.  Add onions and saute for 2 minutes or until limp.  Add tomatoes, herbes de Provence and garlic and cook another 5 minutes.  Stir in chicken stock, olives and lemon rind and bring to a simmer.  Simmer for 1 minute to combine flavours and season with salt and pepper to taste.
4. Oil a 9 inch ovenproof gratin dish.  Place one-third of potatoes on base, season with salt and pepper, cover with half of sauce, top with another one-third of potatoes, then remaining sauce and finish with remaining one-third potatoes.  Sprinkle top with cheese and dot with butter. Bake for 30 minutes or until sauce is bubbling and cheese is slightly browned.

Serves 6 to 8

Fish Tacos

Another really great kid friendly one although they may not go for the fruit salsa - just leave it off if they won't eat it

1 small onion, halved and thinly sliced
1 lb fish fillets - salmon or whatever they will eat
1/4 cup canola or olive oil
2 tbsp lime or lemon juice
1-2 tbsp chili powder
1 tsp cumin
salt and pepper if needed

1 pkg taco shells or small flour tortillas

Fruit Salsa
1 kiwi, finely chopped
1/2 cup mango, finely chopped
1/2 cup pineapple, finely chopped
1/4 cup purple onion, finely chopped
2 tbsp cilantro, finely chopped
1 tbsp lime juice

1. Put the onions in the bottom of a medium baking dish and top with the fish fillets, canola oil, lime juice, chili powder, cumin, salt and pepper.  Cover and set aside for 30 minutes, or refrigerate for an hour or two.
2. Heat a drizzle of oil in a large skillet set over medium high heat.  Add the fish fillets and cook for about 3 minutes on one side, then flip and cook for another 2 minutes, or until just cooked through. Set aside on a plate or keep warm in a 200F oven.
3. Add a little more oil and saute the onions, until soft and starting to turn golden.  Set aside in a separate bowl, or add to the fish.
4. to make the salsa, combine the fruit, onion, cilantro and lime juice in a medium bowl; gently toss to combine and refrigerate until needed.
5. To serve tacos, flake the fish with a fork and load taco shells or soft flour tortillas with some fish, and onions and top with fruit salsa.

Blueberry Shortcake

Shortcakes:

2 cups all purpose flour

¼ cup sugar

1 tbsp grated lemon peel

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

¼ cup soft butter

½ cup buttermilk

1 tbsp lemon juice

1 egg white, lightly beaten

1 tsp water

2 tsp sugar

Filling:

5 cups fresh or frozen blueberries, divided

½ cup sugar

2 tbsp lemon juice

2 tsp cornstarch

½ tsp vanilla extract

1 cup whipped topping

Heat oven to 400 F.  In large bowl, stir together flour, ¼ cup sugar, lemon peel, baking powder, baking sod and salt.  Cut in butter with fork until mixture resembles coarse crumbs.  Add buttermilk and 1 tbsp lemon juice to flour mixture all at once, stirring with a fork until dough comes away from the side of the bowl.

On a lightly floured surface, knead dough 3 to 4 times until smooth.  Pat dough ½ inch thick.  Using a floured 3 inch round cookie cutter, cut out 8 shortcakes (repat dough and use scraps).  Place shortcakes 2 inches apart on a greased baking sheet.

Combine egg white and water and brush lightly over shortcakes.  Sprinkle 2 tsp sugar evenly over shortcakes.  Bake 12 to 15 minutes or until lightly browned.  Let cool.

To make filling, combine 1 cup blueberries, ½ cup sugar, 2 tbsp lemon juice and cornstarch in a saucepan.  Bring mixture to a boil.  Reduce heat to medium-low, and cook 5 minutes or until thick.  Remove from heat.  Stir in vanilla.  Pour blueberry glaze over remaining blueberries; stir well to combine.  Cover and chill.  Using a serrated knife, split shortcakes in half horizontally.  Spoon about ½ cup blueberry mixture over bottom half of each shortcake.  Top with whipped topping and top half of shortcake.  Serves 8.

Blueberry Lemon Cake

A simple and elegant dessert

2/3 cup butter, softened

1 ½ cups granulated sugar

2 eggs

1 tbsp vanilla

grated rind of 2 lemons

3 cups all purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup milk

½ cup plain yogurt

1 ½ cups frozen or fresh blueberries

icing sugar

1. Preheat oven to 350 F.  Grease 10 inch bundt pan or 13 x 9 inch metal cake pan; dust with flour.  Set aside.
2. IN large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time.  Beat in vanilla and lemon rind.  In separate bowl, combine flour, baking powder, baking soda and salt.  Stir milk with yogurt; stir into egg mixture alternately with flour mixture, making 3 additions of dry ingredients and 2 of wet.
3. Spoon half of the batter into prepared pan, smoothing top.  Sprinkle with blueberries. Spoon remaining batter over top, smoothing gently.
4. Bake for about 60 min for bundt pan or 45 min for metal pan or until tester inserted in centre of cake comes out clean.  Let cool in pan on rack for 10 in.  Invert onto rack and let cool completely.  Transfer to serving plate and dust with icing sugar.

Citrus Cool Cocktail

A nice light cocktail - the first time I have used Vermouth :)

1 oz white rum
1/2 oz dry vermouth
1/2 oz freshly squeezed lime juice
Lemon Lime pop

Pour the rum, vermouth and lime juice into glass filled with ice.  Stir, then top with lemon lime pop.  Garnish with a lime or lime slice.

Oven Roasted Chicken with Prosciutto, Lemon and Sage

This is fantastic!  The lemon and Prosciutto work together beautifully.  From Food and Drink Autumn 2010.

4 thin slices prosciutto about 60 g
1 tbsp each butter and Dijon mustard
2 tbsp finely chopped sage
Finely grated peel of 1 lemon
1 large garlic clove, minced
Generous pinches each salt, pepper and paprika
3 lbs (1.5 kg) whole chicken

• Preheat oven to 375 F.  Finely chop prosciutto.  In a medium bowl, add butter and Dijon.  Mash together to blend.  Stir in prosciutto, sage, lemon peel, garlic and pinches of salt and pepper.
• Very carefully using your hands, pull away skin from 1 chicken breast, just enough so that you can slide about a quarter of the mixture in between skin and meat.  Using your hands on top of skin try to spread out butter mixture under skin.  Repeat with other breast and thighs spreading remaining mixture under skin.
• Season outside of chicken with salt, pepper and paprika.  Tie legs together if you wish.  Place chicken in a small roasting pan.  Roast in centre of preheated oven, basting occasionally, until juice runs clear when thigh is pierced, about 1 1/4 hours.

Serves 4