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The BEST Hummus Recipe with Lemon Basil

August 17, 2020 by Samantha 17 Comments

Smooth Lemon Basil Hummus with pita, veggies and crackers

Bright and fresh Lemon Basil Hummus for all your healthy snacking needs. Smooth, vibrant, and irresistible hummus recipe with Summery notes of basil and lemon.  

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Filed Under: Appetizer, Lunch, Vegan, Vegetarian Tagged With: Appetizer, Basil, chickpeas, hummus, lemon, snack, spring, Summer

Lemon-Raspberry Ricotta Cake

February 17, 2020 by Samantha 4 Comments

Lemon Raspberry Ricotta Cake slice

A Lemon-Raspberry Ricotta Cake that is equally delicious for dessert, with afternoon tea, or with a dollop of yogurt for breakfast. Bright lemon flavoured cake with juicy raspberries scattered throughout. A dreamy ricotta cake recipe. 

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Filed Under: Breakfast, Cakes, Dessert Tagged With: Breakfast, cake, Dessert, lemon, ricotta

Lemon Blueberry Pancakes

July 28, 2018 by Samantha 24 Comments

Fluffy Lemon Blueberry Pancakes in a stack with blueberries on a white plate.

These Lemon Blueberry Pancakes are crazy fluffy and light! AND they’re a make ahead batter so you can sleep in and still get an amazing breakfast on the table in no time flat! Fluffy pancakes are our family favourite and the lemon blueberry combo cannot be beat. 

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Filed Under: Breakfast Tagged With: blueberry, Breakfast, Brunch, lemon, Pancakes

Sugar-free Lemonade Recipe

June 14, 2018 by Samantha Leave a Comment

Sugar-Free Lemonade in glasses with lemon slices and a small purple flowers.

Refined sugar-free lemonade recipe with just the right amount sweetness and refreshing lemon flavour. Perfect for those warm summer days! 

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Filed Under: juice Tagged With: drink, lemon, lemonade

Lazy Girl’s Meyer Lemon Meringue Tart

November 3, 2016 by Samantha 16 Comments

Meyer Lemon Meringue Tart | My Kitchen Love

Making classic lemon meringue easier with puff pastry and tastier with Meyer Lemons! One of our favourite desserts and Meyer Lemon recipes. 

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Filed Under: baking, Dessert, Eggs, Tarts Tagged With: Dessert, Eggs, lemon, meringue, meyer lemon, pastry, puff pastry, recipe, sweet

Cucumber, Roasted Lemon and Ricotta Crostini

May 27, 2015 by Samantha Leave a Comment

Cucumber, Roasted Lemon, and Ricotta Crostini 5

For both my pregnancies I’ve craved cucumber; an unusual amount. Apparently it has something to do with cucumber helping to balance out the acid in my tummy. Who knew? Regardless, this crostini takes all things yummy and puts it on toast. Crazy simple and crazy good.

Cucumber, Roasted Lemon, and Ricotta Crostini 4

I’m going to start roasting lemon slices for everything: salsas, salads, side dishes. Okay, everything that starts with an “s” apparently. Seriously, roasting lemon slices, peel and all makes them all caramelized and soft (the peel is definitely palatable this way). They still have that bit of zest you’re looking for, but are no longer tart.

Cucumber, Roasted Lemon, and Ricotta Crostini 3

Whipping up the ricotta takes about a minute, but you get so much more in return. It smoothes out the cheese and makes it so much easier to smear. Note that I wrote smear and not spread. You really want to glob it on the crostini. It’s base to your “salad” toppings and all good salads need a solid foundation.

Cucumber, Roasted Lemon, and Ricotta Crostini 2

This quick pickle for the red onion is my go to. I often put it on salads for an extra bit of tang. It goes extremely well with cheesy items and cut through any sort of heaviness the cheese may add to the plate.

Makes 4 

Ingredients: 

4 x 1″ thick pieces of rustic bread loaf (I used a Sourdough)
1 tbsp olive oil, plus more for drizzling
1 lemon, thinly sliced
1 garlic clove, peeled and halved lengthwise
1/4 red onion, finely chopped
1/4 red wine vinegar, approx.
2 mini or Persian cucumbers,cut into 1/4″ thick slices
Salt and pepper

Optional garnishes: micro-greens, parsley, chives, cilantro

Directions:

Place red onion in a small bowl and over with vinegar. Set aside.

Preheat oven to 425° F. Place lemon slices on a baking sheet covered with parchment paper. Bake for about 20 minutes, flipping once. Remove from oven and rub with garlic halves. Let cool.

Meanwhile, drizzle both sides of bread pieces with olive oil and rub in. Place on a baking sheet and bake for 6-8 minutes per side, flipping once. Remove from oven and let cool.

In a small bowl whisk ricotta with a drizzle of olive oil, salt and pepper.

To assemble, smear a good amount of ricotta onto each piece of bread. Top with cucumber, lemon, red onion, and any desired garnishes. Drizzle with olive oil and season lightly with salt and pepper.

Enjoy!

Filed Under: Appetizer, Dinner, Salad, Side Dish, Vegetarian Tagged With: Appetizer, Bread, Cheese, cucumber, lemon, ricotta, salad

Pomegranate and Lemon Scones with Lemon Cream

April 26, 2015 by Samantha Leave a Comment

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The pomegranate train is slowing for the season. As winter transitions into spring we do lose some wonderful foods to the bright and sunny season ahead. Pomegranate became one of my favourites to use this past winter. And it became one of my daughter’s favourite fruits next to watermelon. She could eat pomegranate for days. It takes forever 😉

Although getting the seeds out of the pomegranate is a bit of pain, the reward is worth the effort every now and then when a treat is in order. And, pomegranate seeds can hold up pretty good on their own. Thrown on top of yogurt, oatmeal, lamb, salads, etc. they always add a hit of colour and are big on flavour and nutritional value.

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For these scones don’t get too fussy about the technique. It took me the longest time to find a scone recipe that I truly loved. I’m happy it’s arrived. Flaky, buttery, and topped with a thick lemon cream?! (That exclamation mark was clearly needed). It’s a perfect base for me to play around with in the future. I’m hoping to find a great savoury flavour soon.

There’s an appropriate amount of cold butter required here. My pro-tip for you is to keep the butter in the freezer and using the large holes of box-like grater, grate it into the batter. Grating the frozen butter shapes it perfectly into pea size and saves time and mess as you won’t have to cut it up and mash into pea size later on.

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Recipe Adapted from Alexandra’s Kitchen, adapted from Tartine Bakery

Makes 12-16 scones (depending up your thickness of disks before cutting out scones)

Ingredients:

Scones: 

4 3/4 cups flour (all purpose)
1 tbsp baking powder
3/4 tsp baking soda
1/2 cup sugar
1 1/4 tsp salt (table salt)
3/4 cup pomegranate seeds
1 lemon, zest grated
1 cup plus 1 tbsp cold, unsalted butter (see pro-tip above)
1 1/2 cups buttermilk (plus more if needed)
3 tbsp melted butter
sugar for sprinkling (about 3 tbsp in total)

Lemon Cream:

1/2 cup, plus 2 tbsp lemon juice
3 large eggs
1 large egg yolk
1 cup unsalted butter (room temp or from the fridge is fine)
3/4 cup sugar
Pinch of salt

Directions:

Scones:

Preheat the oven to 400ºF. Line a baking sheet with parchment paper (or butter it).

Whisk together flour, baking powder and baking soda. Add sugar, salt and lemon zest and stir to combine. Grate frozen butter over the dry ingredients (alternatively, cut butter into 1/2″ cubes and using a fork cut butter into dry ingredients with the back of a fork). When you are finished, the butter should be dispersed throughout the flour in approximately pea-sized lumps.

Add the buttermilk all at once along with the pomegranate seeds and mix gently with a wooden spoon until the dough holds together. If the mixture seems dry, add a little bit more buttermilk. (I added 3 more tablespoons of buttermilk.)

Lightly flour your work surface and turn the dough out onto it. Divide the dough into two even portions. Using your hands, pat each portion into a circular disk about 1.5″ thick. Brush the top with melted butter. Sprinkle with sugar. Using a biscuit cutter or any round cutter, cut each disk into 8 circles, gathering the scraps together to shape another circle unit the batter is used up. (You can also cut the batter into triangles if you don’t have a circular cutter.)

Transfer scones to baking sheet. Bake until the tops of the scones are lightly browned, about 25 to 35 minutes.  Remove from the oven.

Lemon Cream:

Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer.

Combine the lemon juice, whole eggs, yolk, butter, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.)

Place the bowl over the saucepan and whisking constantly, cook until the mixture becomes very thick. This will take approximately 10 to 15 minutes.

Remove the bowl from over the water and let cool, stirring from time to time to release the heat.

You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days. To use after refrigeration, if necessary, gently heat in a stainless steel bowl set over simmering water until it has softened, whisking constantly.

Serves scones along side lemon cream.

Enjoy!

Filed Under: Breakfast Tagged With: baking, Breakfast, lemon, pastry, pomegranate, scones, snack, treat

Samantha

AvatarHi! Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

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It’s Robbie Burns Day tomorrow and I’d love to It’s Robbie Burns Day tomorrow and I’d love to know if anyone is making anything special for it? While I won’t be making Hagis, I am quite likely to put a pot of Scottish Mince on. And if there’s mince, there will most definitely be mash (aka tatties) too. 

This Mince and Tatties recipe takes me back to my Nana’s kitchen or to one of my many trips to Scotland as a child, watching my Great Aunts make a comforting and delicious mince meal. Memories 💕

https://www.mykitchenlove.com/scottish-mince-tatties/ or through link in profile. 

#robbieburns #scottishfood #mince #potatoes #tatties #comfortfood #vaneats #yvreats #yvrfoodie #familyfood #easyrecipes #easymeals @lovecdnbeef #fbcigers #f52grams #thekitchn #yahoofood #feedfeed @thefeedfeed #foodgawker #foodandwine #foodblogfeed @foodblogfeed #eeeeeats #damnthatsdelish #huffposttaste #cbclife #dailyfoodfeed #lifeandthyme
#foodmatters #bombesquad @cherrybombe #dailyparenting
Blood Orange Gin and Tonics are on my bucket list Blood Orange Gin and Tonics are on my bucket list this weekend. Their bright and tropical colour take my Winter blues away. If you’re looking for more winter-y beverage options (including a dry January one) hop over to my stories where I’ve featured some cocktails from friends. 

TGIF 🥂 We made it and I’m personally SO excited to sleep in tomorrow. And when you have kids that basically means nothing. 🤣 

https://www.mykitchenlove.com/blood-orange-gin-tonic/ or through the link in my profile. 

Please enjoy responsibly. 

#cocktail #cocktailsofinstagram #gin #ginandtonic #liquidgold #happyhour #weekendvibes #fridaymood @bombaysapphire #bloodorange #fbcigers #f52grams #thekitchn #yahoofood #feedfeed @thefeedfeed #foodgawker #foodandwine #foodblogfeed @foodblogfeed #eeeeeats #damnthatsdelish #huffposttaste
Who’s still playing catch up on last week like m Who’s still playing catch up on last week like me 🙈🤷🏻‍♀️ I’m going to get a head start on meal planning this week and I’ve got my eye on One Pan Meals that my kids like as much as I do. 

Here are 4 easy sheet pan meals that are wholesome, don’t have crazy or too many ingredients, and are hands-off (more time catching up with life and less time in the kitchen). Plus, one pan so minimal dishes. 

1. Sheet Pan Chicken and Veg (3 different kid-approved flavours) https://www.mykitchenlove.com/sheet-pan-chicken-potatoes-and-broccoli-3-ways/
2. Sheet Pan Sausage, Gnocchi and Veg https://www.mykitchenlove.com/sheet-pan-gnocchi-with-sausage-and-broccoli/
3. Sheet Pan Shrimp and Potatoes https://www.mykitchenlove.com/shrimp-and-potatoes-recipe/
4. Sheet Pan Salmon, Lentils and Asparagus https://www.mykitchenlove.com/sheet-pan-salmon-lentils-and-asparagus/ 

Hope your weekend is fabulous! We’re off to a full day of soccer and trying to make the most of this Sunday Funday. 

#sheetpandinner #easyrecipes #easydinner #dinnerideas #dinnerrecipes #momlife #momblogger #mealprepideas #mealplanning #wholesome #fbcigers #f52grams #thekitchn #yahoofood #feedfeed @thefeedfeed #foodgawker #foodandwine #foodblogfeed @foodblogfeed #eeeeeats
Pork Carnitas Burrito Bowls (or turn into tacos li Pork Carnitas Burrito Bowls (or turn into tacos like we often do) are by far my kids favourite meal and one where I don’t have to make a ton of different options.  I mean, less work for a dinner with less whining? I’ll take it! 

The 🍍 salsa is not to be missed. Tropical fruit is coming into season friends! A great time to switch up the usual for thrifty buys and satisfied tummies 😋 

https://www.mykitchenlove.com/little-donkey-slow-cooker-pork-carnitas-burrito-bowls/ or through the clickable link in my profile. 

#burrito #tacotuesday #tacos #porkcarnitas #salsa #familyfood #easyeats #easymeals #dinnerideas #dinnerrecipes #kidapproved #instantpotrecipes #slowcooker #pineapple #eattheworld #eatyourveggies #feelgoodfood
How can it be Sunday night already?! All I know i How can it be Sunday night already?! 
All I know is I picked puzzles with the kids instead of prepping for the week ahead 🤷🏻‍♀️ I’ll catch up tomorrow 🤞🏻. 

These Banana Buckwheat Donuts are happening this week for school lunches. Kids dig them. I dig them. Done deal. I just need a hot 30 min to make them happen. 

A friend also turned the recipe into a loaf so there are options out there if you don’t have a donut 🍩 pan. 

Grab the link in bio or https://www.mykitchenlove.com/banana-chocolate-buckwheat-donuts/

#donuts #donuts🍩 #doughnuts #doughnut #healthysnacks #snacks #snackideas #snacktime #snacksonsnacks #schoollunch #kidapproved #momapproved #momlife #momlifebelike #madefromscratch #homemadefood #eatgood #frommykitchen #thisishowwedoit #banana #chocolate
This 4-Ingredient Green Smoothie gets a bucket loa This 4-Ingredient Green Smoothie gets a bucket load of spinach into our diets before we leave the house for school and work. It's one of my long time smoothies that I make for my kids. 

We've had it a few days in a row now to help us hit reset in the new year. 

The omega oil is optional and I sometimes switch out the banana for a navel orange for a different flavour profile. Oh and if you're an Orange Julius fan, try a 1/2 tsp of vanilla extract - you won't regret it! 

https://www.mykitchenlove.com/green-smoothie/ OR through the link in bio.
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Happy Years Eve!! Wishing you a delicious end to 2 Happy Years Eve!! Wishing you a delicious end to 2020 and a great start to 2021!! What a ride it's been and I can't wait to see what 2021 brings (as long as it's not another pandemic!). 

Enjoy these Easy White Wine Butter Scallops for a casual NYE feast. 

https://www.mykitchenlove.com/white-wine-butter-scallops/

#NYE #newyearseve #newyears2020 #fbcigers #f52grams #thekitchn #yahoofood #feedfeed @thefeedfeed #foodgawker #foodandwine #foodblogfeed @foodblogfeed #eeeeeats #damnthatsdelish #huffposttaste #foodart
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