Sweet & sour, refreshing drinks and desserts with lemons and tamarind fruits

Refreshing desserts and drinks with lemons and tamarind fruits for hot summer days

A light breeze is tickling the skin the sun is showing from the best side and I’m relaxing on a deck chair reading one of my favorite books. What is still missing? Drinks and desserts with refreshing toppings might be highly appreciated, right? During summer lemon treats or smoothies with tamarind fruits are our favorites. The right choice for a lazy and warm summer day!

Chef’s Handyman Lemon Cake

To make lemon cake, cut 4-5 organic lemons into quarter. Take away the flesh of the lemons. Then cut the lemon rind into cubes. Bring water to the boil. Add the cubes. Cook on medium heat for 5 minutes. Drain water. Repeat the process twice.

Meanwhile blend 5 apricots, agave syrup and soy milk. Then place 1 cup of the mixture into a bowl. Add ¾ of the lemon cubes, 1 pinch of salt, 6 oz. liquid butter or margarine for the vegan friendly version, 1 tbsp. of vanilla sugar and 5 oz. of sugar. Mix to combine. Add flour, baking powder, baking soda and 2 oz. of grated hazelnuts. Combine all ingredients. If the dough is too thick add more of the apricot mixture.

Apply margarine into a small baking tin of 7 inch diameters. Fill in the dough. Decorate with the remaining lemon cubes and the almond flakes. Sprinkle with sugar. Bake in oven at 190°C or 375°F for 75 minutes or until baked through. Test with a skewer, if dough is sticking on the skewer, bake for another 5 minutes.

When finished, cool on wire rack. Apply lemon marmalade on top. Decorate with decorating sugar.

Shopping list for one lemon cake, (18 cm or 7 inch diameter cake tin for 4 serves), fruits: 5 apricots, 6 lemons, baking ingredients: 250 g flour, 1 tbsp. baking powder, 1 tsp. baking soda, 150 g or 5 oz. sugar, 1 pinch salt, decoration sugar, 2 tbsp. agave syrup, nuts: 90 g or 3 oz. hazelnuts, 60 or 2 oz. almond flakes, dairy products: 2 dl or 1 cup soy milk, 180 g or 6 oz. plant based margarine or butter for the vegetarian version

Chef’s Handyman Lemon Cream

What about lemon marmalade? The jam can be used also as basic cream for desserts. To make marmalade, cut 1 kg or 2 lb. organic lemons into quarter. Take away the flesh of the lemons. Then cut the lemon rind into cubes. Bring water to the boil. Add the cubes. Cook on medium heat for 5 minutes. Drain water. Repeat the process twice. Place the flesh of the lemons and the lemon cubes in a large pan. Add 1 kg or 2 lb. of preserving sugar and 2 tbsp. of citric acid. Simmer on medium heat until the sugar has been melted. Blend all ingredients. Cook for another 5 minutes. Pour the mixture into prepared preserving glasses. Use as them as recommended from the producer of the glasses.

To make a vegetarian friendly lemon cream, combine the jam with yoghurt or curd cheese. To make a vegan friendly lemon cream, whip 2 cups of beatable soy cream, add 2 tbsp. of vanilla extract or sugar. Pour in glasses and serve with lemon jam.

Shopping list for 1 kg or 2 lb. of lemon jam: Fruits, 1 kg or 2 lb. organic lemons, 2 tbsp. citric acid, 1 kg or 2 lb. preserving sugar 1:1.

Chef’s Handyman, Tamarind Fruits

To make tamarind smoothie, peel 12-15 tamarind fruits, remove seeds. Place them into a glass. Fill up with soy milk. Allow the tamarind fruits to soak overnight. Place the mixture into a bowl. Add another cup of soy milk and 2 tbsp. of vanilla sugar. Blend all ingredients. If the mixture will be too thick add more soy milk. The tamarind smoothie is a very refreshing drink during warm summer days.

Shopping list for 4 serves of tamarind smoothie: 12-15 tamarind fruits, 2 tbsp. vanilla sugar, 2 cups of soy milk.