Category Archives: lemon

Ceviche Peruano

Archaeologist had found that food similar to ceviche was consumed nearly 2,000 years ago. It is believe that the “predecessor to the dish was brought to Peru by Moorish women from Granada who accompanied the Spanish conquistadors, and this dish eventually evolved into what now is considered ceviche.” Wikipedia.

Well, that’s pretty neat. I studied in Granada and though I didn’t see too many Moorish women, there were a fair share of conquistadors. Anyway, on to the fun. This is a recipe from Rana who got it from her maestra fantastica de español. She made this dish the other day and it was facemeltingly good.

Ingredients:

2 fillets of cod (about 1/2 lb)

7 limes juiced (enough to almost cover the fish)

1 stick of celery finely chopped

1 Aji Amarillo chile pepper (any hot pepper can work)

1Tbsp cooking oil (canola or saffola)

salt to your taste

1 clover of garlic finely chopped

1/4 bunch of cilantro

1/4 bunch of parsley

1/2 a medium onion chopped (soaked in cold water with salt for 15 minutes)

1 head of butter lettuce

2 sweet potatoes

dried basil

dried oregano

Squeeze your metric ass ton of limes. Get those juices out of there like it’s your job. Strain the juice once you’re done to get the pulp out.

Cut the fish horizontally then cube so you have attractive bits o fish. Then place the fish in a dish and pour in the lime juice. You want to cover the fish because the lime juice is the only thing cooking it.

Then chop your soaked onions after washing them (we used green onions which you don’t have to soak).

Now add the celery, pepper, oil, salt and garlic. Then put it in the refrigerator and leave. You need to find something to do for 3 hours. Go shopping, drink some wine, why not a quick roll in the hay? Do whatever you need to distract yourself from the deliciousness in your fridge.

About 20 minutes before you want to eat, preheat the oven to 400 and boil a big pot of water on the stove. Thinly slice the sweet potatoes. Put them in an oven-safe pan with some olive oil, basil, oregano and salt. Bake for 20 minutes.

About 10 minutes after you put the sweet potatoes in the oven throw the corn into the boiling water. Sentenced to die like the noble lobster, corn tastes about as wonderful (as lobster) when lathered in butter. The corn should boil about 10 minutes.

Then add the cilantro, parsley, and chopped onion to the ceviche. Here you’ll see that Rana has served it on the butter lettuce with the other sweet potato and corn perfectly framing this traditional Peruvian dinner.

Is it finally summer yet? With this dish in mouth, you’ll feel like it always is.

Until next time.

Enjoy!

Limonlu Kek – Turkish Lemon cake

First I want to apologize for the long lack of posting. I just want to give you time to catch up! Have you caught up yet? Vamos!
Oh and one more thing: Go España! They won today.

This is great stuff and it’s healthy too. I mean it has lemons in it, right? They’re healthy. This is one of Rana favorites and she taught me how to make it. It is common in Turkey and I would imagine anywhere where lemons grow in abundance. Let’s get started.

Ingredients:
3 eggs
1 1/2 cups sugar
2 1/2 cups flour
1/2 cup cooking oil (I use saffola)
1 lemon (grate the rind and squeeze out the juice)
1 Tbsp baking powder
1 tsp vanilla extract
a little less than 1 cup milk

Preheat to 175 C (350 F).

Crack the three eggs into a large mixing bowl and pour in the sugar. Whisk them up together until the sugar is well incorporated. Mix in the flour, one cup at a time. Add in baking powder with the flour. Pour in 1 tsp vanilla extract and add the oil.

Now here comes the lemon part. After you’ve grated the rind off of the lemon, squeeze all of it’s juice into a 1 cup measuring cup. Fill the rest of the cup with milk. Pour the liquid into the rest of the batter and add in you grated lemon rind.

I know what you’re saying Batter Junkies, “But don’t we normally add all of the dry ingredients first?” Well this is an old Turkish recipe and I can’t argue with eons of experience. However, I think it would be ok if you started with dry and moved on to wet.

It’s just like when they asked Kurt Cobain his secret for rock success and he said, “start out quiet and get loud.” That’s the trick junkies, “Start out dry and get wet!”

Ok so now you can pour your amazing batter into a greased bread pan or deep pie pan and throw it in the oven.

The drawback to this kind of cake is that it takes a dog’s age to cook (a long time). Mine took 55 minutes. I would suggest that you start out at about 45 mins and then leave it in for another 10 if it’s not done.

This one is great for all occasions yall.

Enjoy.

Labels: cake, lemon, Turkish, dessert,