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You need lemon rind so you grate the skin and then end up throwing away the lemon, because it goes soft in a couple of days. Then you need lemon juice and the rind gets tossed. So making lemon rind and juice at the same time or making rind and fresh lemonade is an economically sound practice, not to mention a time saver when you need one or the other or sometimes both. Its flu season so I don’t make lemon juice these days, I am making fresh lemonade and a lot of it. This way I use all the edible parts of the lemon.

• Wash and dry the lemons.
• Cut off the ends and don’t forget to peel off the stickers.
• With a small sharp knife peel off the yellow skin with as little of the white pulp as possible.
• Put the peels inside the food processor and hit the pulse button a couple of times.
• Pack the rind into a plastic food container with a well fitting lid and freeze.
• When you need lemon rind for your next recipe, you will be glad to have lemon rind all ready to go.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

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