Someone has just been telling me about preserving lemons, in the heavy-lidded jars. Lemons layered with kosher salt. A warm thought for a frosty day.
Preserved lemons sold in the souks of Morocco . . . drenched with color and taste, texture and tangy smell. Lemons then used in salads or tagines.
(And while I was off researching lemon recipes, I came across the tempting trail of a Prune and Armagnac Tart! Thus do I get seduced.)
image: Mature spanish lemons, Johannes Pribyl
No comments:
Post a Comment