Recommended, 2022

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Fresh recipes with lemons

Recipe ideas and tips

Sauer makes fun - and tastes delicious. The fine aroma of the lemon ennobles several dishes and is more versatile than you think and a great vitamin C supplier.

Cooking with lemons
Photo: Thinkstock
We present recipes and tricks with the "High C".

Even a quick sniff on a lemon immediately arouses feelings of freshness and health, puts you in holiday mood and reveals the incredible aroma of the fruit. What the scent of a lemon promises holds its taste. The refining of dishes by the juice or the abrasion of a lemon is so fast the experience for the senses.

All-rounder lemon - click through the best kitchen tips with the tropical fruit in our gallery (10 images):

The tropical fruit can be used as a main flavoring in dishes, as well as "tease out" the own flavor of fish, meat or vegetables. For more tips on using lemons in the kitchen, see Eva Gründel's and Barbara Lutterbeck's Lemon Cookbook and our picture gallery.

Literature tip:

The book gives useful tips on using lemons and introduces many unknown recipes from starters to desserts.

"Lemons. The Cookbook "by Eva Gründel and Barbara Lutterbeck (Edition Styria, around 25 Euro) order here at >>

Pasta with lemon chicken

Ingredients for four people

4 chicken breast fillets4 large mushrooms3 tbsp salted capers3 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped3 tablespoons lemon juice400g fettuccine40g basil leaves, washed, dabbed dry and cut into thin stripsSmoked shell of organic lemon 50g fresh grated Parmesan salt and freshly ground black pepper

That's how it's done:

Wash chicken meat under running cold water, pat dry with kitchen paper and cut into strips. Wash the mushrooms, pat dry and cut into thick sheaths. Wash the capers and drain. Heat the olive oil in a pan and sauté onions, garlic and capers for a minute.

Add the chicken and mushrooms and sauté. Add lemon juice and cook over low heat for four minutes. Boil the pasta in plenty of salted water, pour into a punch and drain.

Put the basil and the lemon in the pan, add the pasta and mix carefully. Sprinkle with Parmesan and season with salt and pepper. Arrange the pasta in a preheated bowl and decorate with basil leaves.

Tuna in lemon marsala sauce

Ingredients for four people

4 slices of tuna à 180-200 g3 tablespoons olive oil2 tablespoons lemon juice150 ml semisweet Marsala (Sicilian wine) 3 tablespoons ice-cold butterSmoked peel of two organic lemon salt and freshly ground black pepper

That's how it's done:

Salt the tuna slices slightly. Heat the olive oil in a pan and sauté the fish slices on both sides over medium heat. Remove from the pan, place in a frying pan and let rest. Preheat the oven to 70 degrees.

Mix the lemon juice with the Marsala in the pan with oil and cook over low heat for a few minutes. Cut the butter into small pieces and beat with the whisk under the sauce. Finally, stir in the lemon and season with salt and pepper.

Coat the tuna slices in the frying pan with the sauce, carefully seal the shape with aluminum foil and cook the fish in a hot oven in ten minutes. Serve on a preheated plate. This is best served with white bread.

lemon mousse

Ingredients for four people

250 ml of milk juice and grated peel of six organic lemons4 sheets of white gelatine3 eggs, separated160 g sugar flour200 g creamMany mint leaves

That's how it's done:

Bring the milk to a boil in a small saucepan and simmer for a quarter of an hour over a low heat until the amount is reduced by half. Soak the gelatine in cold water. Strongly beat the egg yolks with the sugar in a top to a bright, smooth, viscous cream. Pour into a saucepan and stir in the hot milk and a pinch of flour with the whisk.

Only now put the pot on the stove and continue to sleep vigorously at low heat without interruption until the cream thickens. Remove the pot from the heat and leave to cool in a cold water bath. Continue beating for a few minutes. Once the cream is only lukewarm, squeeze out the gelatin and stir with the lemon juice and rubbed under the cream. Let rest for 15 minutes in the refrigerator.

In the meantime, beat the egg whites to snow and whip the cream until stiff. Gently whip together the whipped cream, egg whites and the cooled lemon cream in a bowl. Refrigerate for several hours, preferably overnight. To serve, cut out with a spoonful of cam and place on dessert plates with fresh mint leaves.

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