Fresh and tasty chicken pot stickers with a delicious Asian slaw.

700g minced lamb 30g pine nuts, roughly chopped 1/4 cup flat-leaf parsley, finely chopped 1/2 onion, diced 1 garlic clove, finely chopped 1 tsp cumin 1 tsp ground coriander 1/2 tsp dried chilli flakes (optional) zest of 1/2 lemon pinch of salt and pepper 3 tbsp. oil Lemon Flatbread 1 cup plain flour 1 1/2 tsp baking powder pinch of salt 3/4 cup plain yoghurt zest of 1/2 lemon

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Kathy Tsaples.

I nearly didn't write the word 'anchovies' in the name of this dish as I know that many people will pretty much automatically by-pass any recipe that has anchovies in it. It's such a shame, because (as is the case with many dishes that include them) they add a depth of flavour and intriguing background note that is perfectly delicious without being at all fishy. If you're one of my mob, and love them, then do give this recipe a try...it's such a simple dish yet full of flavour (I sometimes add a chopped red chilli at the end to give it a bit more oomph too.) The beans are terrific with any sort of grilled meat or fish.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Nicky Riemer at Union Dining.

Base 180g butter, at room temperature 80g icing sugar 1 tsp vanilla extract 1 egg 225g plain flour Topping 315g castor sugar 4 eggs 2 egg yolks 1 tbs lemon zest 160ml lemon juice 40g plain flour

Salmon with a twist.

Sometimes these old desserts are just the ticket on a winter's night. We have used a little lemon myrtle powder to add that native home growing touch to this gorgeous pudding.

A simple summer seafood dish!

For the pastry casing: 200g plain flour 100g butter 50g sugar zest of half a lemon 1g vanilla seed 1/2 egg (beat egg, then halve it - should be about 25g) For the curd: 450ml water 180g sugar 75g cornflour 3ea lemons 45g butter 4 eggs For the Italian meringue: 4 x egg whites 270g caster sugar 1 x drop lemon juice 100ml water

4 x 150 x g of pork loin steaks as your butcher to cut 3 x cup (210 g) Panko Breadcrumbs (Japanese bread crumb) 1/2 cup (80g) Plain flour Chopped flat leaf parsley, thyme, rosemary 2 Eggs, lightly beaten 1/2cup (80g) finely grated Parmesan CABBAGE SLAW 500 grams of Cabbage finely shredded Squeezed of Lemon juice 1/4 cup (60 ml) quality cider vinegar add to taste. May need less. 2 Tablespoon of Macadamia Oil 1 Tablespoon chop parsley Aioli just a little bit to bind Sea salt and cracked pepper 100 ml Macadamia oil for cooking 4 juicy lemon wedges to squeeze over Pork

Nothing beats beautifully roasted vegetables caramelized in their own sugar content to accompany a simple roast dinner or even on their own with a nice salad. The addition of perfumed lemon thyme and macadamia gives a nice touch.

Preserved lemons are exotic, easily prepared at home and impart a flavour and perfume like no other - they are the next best thing to a holiday in Morocco, transforming any dish from the ho-hum to the sublime. When using them cooking, only use the yellow zest, discarding any white pith, pulp and juice. It is best to preserve lemons during autumn and spring when they are in season and have maximum aroma and juice. Any lemon worth its salt can be preserved, although having preserved a number of different varieties I can report most success with the thin-skinned Meyer lemon. I also think organic lemons give the best results. When choosing lemons for preserving, ensure you choose fully ripe, very yellow fragrant fruit with unblemished skin. In the case of store-bought lemons, wash well to remove the wax that is used to make them shiny.

Smith, Steve.

Illumination of books and manuscripts, Medieval -- Themes, motives -- Exhibitions.

Concerned that schools don't notice or nurture business skills, nonprofits are using the humble lemonade stand to foster entrepreneurship.

And they’re available in 19 fun prints.

Co-hosts Keith Lemon and Anna Richardson talk to Gemma Dunn about their new show, The Fantastical Factory Of Curious Craft.

Concerned that schools don't notice or nurture business skills, nonprofits are using the humble lemonade stand to foster entrepreneurship.

Check here each week to keep up with the latest from John MacArthur's pulpit at Grace Community Church.

From Gourmet magazine. -- posted by Vicki Kaye

Found this in Jan 2010 Southern Living magazine. A delicious topping for gingerbread, scones or muffins. Store sauce in refrigerator up to 1 week. Let stand 20 minutes before serving. -- posted by Bren in LR

from Bon Appetit. -- posted by Vicki Kaye

Where do you live? In a small apartment in Nicosia, Cyprus. What did you have for breakfast? Tea and bread with forest fruits jam. Describe your perfect day A walk with my dog and a swim in the sea. Best book ever read? In terms of personal taste in content...

The post A minute with Andreana Lemonari Pole Dance Artist appeared first on Cyprus Mail.

Lemon praised Willoughby for 'getting hands dirty' on ITV2 show

Don Lemon came through with a word!

Naked Attraction host Anna Richardson stunned by comic Keith Lemon's secret crafting love as they filmed The Fantastical Factory of Curious Craft for Channel 4

In a delightful departure from the norm, officers in Newburgh, NY, tell kids they're doing nothing wrong.

Even the CDC recommends this botanical ingredient as comparable to DEET for repelling disease-carrying insects.

This recipe is creamy, sweet, and wonderfully refreshing.

Northwestern Mutual will support the fight against childhood cancer by hosting lemonade stands nationwide as part of Alex’s Lemonade Days (June 12-14). Join the fight and build your own lemonade stand.

Northwestern Mutual will support the fight against childhood cancer by hosting lemonade stands nationwide as part of Alex’s Lemonade Days (June 12-14). Join the fight and build your own lemonade stand.