Catalan
pela de la llimona Spanish
corteza de limón 1
Sprinkle lemon zest on top and refrigerate until set, about 1 hour.
2
Blitz the blanched hazelnuts, garlic, lemon zest in a small food processor.
3
Take them off the heat and add the chilli and lemon zest.
4
Once they have softened add the lemon zest and the grated parmesan.
5
Add a few teaspoons of grated lemon zest and freshly grated Parmesan.
1
Keep a wide-mouthed bottle of brandy in which to throw lemon peel.
2
It was only a brick of currant cake, paved with lemon peel.
3
Fill each hole with brown sugar, and some chips of lemon peel.
4
Decorate with strips of lemon peel laid in a lattice-work down the center.
5
Boil the fish in salted water, seasoned with pepper, cloves, and lemon peel.
6
Add the lemon peel and olives and put in the fish.
7
Add the chopped preserved lemon peel, the chopped olives, and the cooked spinach.
8
Sprinkle over half the sugar and two or three strips of lemon peel.
9
He squeezed out a sneer as thin as a shaving of lemon peel.
10
Mal fished the strip of lemon peel out of his glass and chewed it.
11
Boil rice in plenty of boiling salted water, add parsley, mace, and lemon peel.
12
Sprinkle with sugar, cinnamon and grated lemon peel and pour over some melted butter.
13
Remove from the heat, and season with lemon peel cut fine, cinnamon, or nutmeg.
14
Mix the scraped apple with chopped raisins, nuts, cinnamon, sugar and grated lemon peel.
15
If desired, a flavoring of lemon peel may be added.
16
Mal brandished a glass with a twist of lemon peel and an olive in it.