Tis’ the season of lemons and when life gives you lots of lemons…you can make this lovely traditional Greek lemon peel spoon sweet!

Make sure you sterilise your jar (with a tight lid) very well and it can be kept in the fridge for up to 6 months.

Ingredients

- 6 x large lemons (with thick skin)
- 1 x kg sugar
- 1 x tablespoon vanilla sugar
- 4 x cups water
- 1 x cinnamon stick

Method

- Using a grater, slightly trim lemons back and then wash them thoroughly.
- Place lemons in a large pan and cover completely with water.
- On high heat, bring water to a complete boil.
- Drain lemons and cool under cold water.
- Place lemons back to pan and repeat this process three times in total.
- Cut lemons into quarters and then cut each quarter again, so you have 8 pieces per lemon. Remove peel in strips.
- Roll each piece of lemon peel into a swirl and hold together using a tooth pick.
- Add sugar, vanilla sugar, cinnamon stick and water into pan and boil for about 5 minutes. Add lemon peels and boil for another 15 minutes.
- Allow them to rest in pan overnight, or for at least 8 hours.
- Remove lemon peels from pan and set aside.
- Place pan back on high heat and bring to a boil. Add lemon pieces and 2 tablespoons of lemon juice. Allow to simmer until syrup becomes very thick.
- Allow to cool.
- Take toothpicks off lemon peels and place in a sterilised jar.

Tiramisu is a famous Italian dessert made with Savoiardi ladyfingers, which are soaked in a coffee and liqueur syrup, then richly coated with a delicious Marscapone cheese and cream filling.

Here is our simple and delicious recipe.

Ingredients

For syrup

- 1 x cup boiled water
- 1 x cup raw caster sugar
- 2 x cups espresso coffee
- 1/3 x cup Tia Maria

Filling

- 900 ml x fresh thickened cream
- 1/2 x cup raw caster sugar
- 1 x tablespoon pure vanilla extract
- 500 x grams marscapone cheese, softened
- 500 x grams Savoiardi ladyfinger biscuits

Decorating

- milk chocolate
- dark chocolate
- strawberries
- blueberries

Method

- Combine water and sugar in a medium bowl and stir with a spoon, till sugar dissolves. Set aside.
- Make your espresso coffee and then add to water and sugar mixture.
- Place Tia Maria in bowl and stir. Set aside.
- In a large bowl add thickened cream, half cup of sugar and vanilla extract and mix with hand mixer for about 5 minutes, or till cream thickens.
- Add softened marscapone cheese and mix for another 2 minutes.
- One by one, gently dip each biscuit into your bowl filled with coffee and Tia Maria syrup. Allow to soak quickly, as you don’t want biscuits to go soggy. Place biscuit straight into your serving dish.
- Repeat process until entire base of dish is filled with soaked ladyfingers.
- Add half of the cheese filling over entire layer of biscuits and use a flat spatula to spread it smooth.
- Repeat another layer of biscuits being dipped into coffee syrup until  second layer is complete.
- Add remaining cheese filling on top and spread the cream so it becomes smooth and even.
- Cover with cling wrap and place in refrigerator overnight or for at least 5 hours.
- Before serving, grate milk chocolate over entire cake.
- Using a peeler, create dark chocolate swirls and also garish with blueberries and strawberries.

Champagne and strawberries go hand in hand!

What’s even better (for those like us who never say no to a bit of added sweetness) is having them dipped in some good quality dark chocolate!

Here is our simple recipe!

Ingredients

- 12 x strawberries
- 1 x cup, dark chocolate
- 1/2 x cup shredded coconut
- 1/2 x cup chopped walnuts

Method

- Wash and pat dry strawberries
- Roughly chop chocolate and place in the top of a double boiler over simmering water.
- Heat chocolate and stir occasionally until chocolate is smooth and completely melted.
- Dip strawberries one at a time into chocolate, then into coconut or chopped walnuts.
- Place on a baking paper lined tray.
- Chill in refrigerator for about 30 minutes, or till ready to serve.