20 September 2011

There are a lot of lovely citrusy colours happening in my kitchen this week, most of which have come straight from the garden. The pretty nasturtiums self-seed themselves every year and are so welcome when there is not much else to pick for a vase. To use up some of the good supply of lemons I have, I have preserved a few to add wonderful flavours to moroccon style dishes. They are so easy to do. Simply cut up the lemons into wedges, put them in a sterilised jar, add about two tablespoons of salt and cover with oil. I used grapeseed oil. Leave them to sit for a few weeks and they are ready to use.
Such lovely colour makes you feel happy don't you think.

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