Häromkvällen kom jag tillbaka till Pantelleria. Jag hade tur, inga förseningar och resan Stockholm-Pantelleria gick på en dag, ovanligt bra. Tre flygningar som gick enligt tidtabell, otroligt skönt. Äntligen hemma blev det en brakmiddag, otaliga antipasto, Giovannas kikärtsminestrone med vild ruccola, Bendetteos marinerade oliver, stora fat med nyfångad friterad bläckfisk, sallad med de sötaste av apelsiner och sardiner. Druvorna vi skördade i september är nu vin och det röda blev i år riktigt anständigt. Choklad, frukt och Passito.
Boom, då var man på Pantelleria igen.

Det slår mej att det är ovanligt lugnt i byn, karnevalen nådde sin peak i lördags.
Alla är trötta efter 6 veckors festande.
Bar Beluga (vårt andra hem) på piazzan har endast öppet på förmiddagarna så på kvällarna får man pyssla hemma eller hänga hos grannarna. Internet krånglar så jobb och kontakt med världen därute blir lidande. Så är det här… vid jordens ände. Ibland är det bara att acceptera och gå ut i köket istället.
Igår blev jag sugen på hummus med mycket citron, så det fick det bli.

Hummus
Ingredienser
500 gram kokta kikärter
2 vitlöksklyftor
7 msk citronsaft
4 msk tahnini
1,2 dl olivolja
3 nypor flingsalt (smulas i mellan fingrarna)
1 nypa torkad chili
1 ruska bladpersilja

extra olivolja till servering

Gör så här
Blanda alla ingredienserna i en matbredare och kör tills hummusen är slät. Vid servering lägg upp på ett djupt fat och ringla lite extra olivolja över.

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En sås för Fredrik
4 portioner
Den här såsen ska ha lite hetta, om du vill ha den medium stark så kärna ur chilin och ta inte med kärnorna. Om du vill ha den mer spicy så ta med en del av kärnorna. Citronskalet är jätteviktigt så uteslut inte det.

Ingredienser
8 sardellfiléer
1 gul lök
2 vitlöksklyftor
1 chilifrukt eller 1/2-1 tsk torkade chiliflakes
5 dl passerade tomater
1 dl torrt vitt vin
12 cocktailtomater
4 msk råsocker
6 msk sköljd och avrunnen kapris från Pantelleria (finns här)
2 tsk oregano från Pantelleria (finns här)
Skalet av 1 ekologisk citron
400 gram tortiglioni rigatoni eller penne

Gör så här
Skär varje sardell i 4 bitar
Finhacka lök, vitlök och chili.
Skölj tomaterna och sätt ett litet stick i varje tomat med en vass skalkniv.
Ta fram en stekpanna och hetta upp olivolja, lägg i sardellerna och låt dem smälta ihop i pannan tillsammans med lök, vitlök och chili tills allt blir mjukt och gyllene.
Lägg i cocktailtomaterna, skaka pannan under tiden i någon minut.
Slå på vinet, sänk värmen och låt löken suga upp en del av vinet.
Häll i de passerade tomaterna, sockret och kaprisen.
Låt det puttra på svag värme medan du kokar upp pastavattnet.
Koka pastan al dente och smaka samtidigt av såsen om det behövs mer salt och mer socker.
Eftersom kaprisen och sardellerna ger hög sälta så är det viktigt att inte salta innan såsen har kokat ihop.
Stäng av värmen på såsen och rör i oreganon och det rivna citronskalet.
Pastan är klar ca 30-60 sek innan rekommenderad koktid på paketet.
Slå av i durkslag och blanda pasta och sås noggrant.
Servera direkt!

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Lemonade

The recipe will make around 6 cups  (14 dl) of lemonade concentrate

Ingredients

2 cups  (4.8 dl) caster sugar

2 cup (4.8 dl )water

12-14 lemons or enough lemons for 3 cups ( 7.4 dl) of fresh lemon juice

To serve : Still mineral or soda water and ice

Method:

Start by making a simple syrup.

Warm sugar and water in a small saucepan on the stove, stir until the sugar has dissolved and incorporated into the water, set a side.

Squeeze the juice from the lemons, if you so desire you can strain the pulp from the juice or leave it in.

Combine the lemon juice and the simple syrup stirring to make sure they are full incorporated.

Fill a pitcher or glasses halfway  with ice cubes and lemonade concentrate.

Add either sparkling or still mineral water to dilute.

Server  immediately!

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Lemon curd

Ingredients
3 Egg (room temperature)
1 Cup (2.4 dl) caster sugar
1/2 cup (1.2 dl) lemon juice
Lemon zest from 1 lemon (use the lemon as part of the juice)
3.5 oz (100 gram) butter

Method
Place a pot of water onto the stove top to use as a water bath.
Over a low heat let it arrive to a simmer.

In a heatproof bowl and mix sugar, eggs, lemon juice and lemon zest.
Cut the butter into small pieces.Whisk the ingredients until thoroughly combined.
Place the bowl over the simmering water and whisk continuously, until the curd thickens.
Be attentive so that the eggs not coagulate to become scrambled eggs.
When the curd has thickened, remove the bowl from the heat and whisk in the butter chunks.
Pour into jar and let cool. (I suggest that you use the water to boil the jar as to make sure it is clean prior to cooking the curd)
Store the jar in the fridge, should keep for a week.

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This week’s post is from our garden, home to an amazing lemon tree. The name for this tree is Limone Lunare. Upon the full moon, it makes new lemons. Picking the fruits releases their perfume, a magical scent, fresh and sweet at the same time. The tree provides us with fruit year round, but during the hottest summer months when rain is in short supply it adjusts its production accordingly. Late January through April the tree is full of yellow lemons. I have a weakness for all sweets and desserts made with lemon. The first time I ever tasted this lemon pie was after a dinner served by my friend Sara, a master of desserts and baked goods. She generously gave me her recipe. Over the years and many pies, I have changed it a little bit by adding more lemon cream and including some vanilla to the crust.
10 years later, this pie remains a favorite to all. Enjoy!

Lemon pie
9 Inch ( 24 cm) cake tin
Serves 8 portions

Ingredients
Pie crust
7 Oz (200 grams) butter
1 1/4 Cup ( 3 dl) All-purpose flour
5 Tablespoon caster sugar
1 1/2 teaspoon bourbon vanilla powder or other vanilla extract
Lemon cream
6 Eggs (room temperature)
1 1/2 Cup (3.75 dl) caster sugar
1/2 Cup (1.2 dl) sifted flour
1 Cup ( 2.4 dl) fresh lemon juice

Method
Preheat oven to 400 F (200 C) degrees.
Melt the butter over low to medium heat on the stove.
In a bowl mix the flour, sugar and vanilla sugar.
Pour the butter over the flour mixture and stir to a smooth dough .
Place the dough into the cake tin. Using your fingers, make a thin crust by pushing the dough evenly across the cake tin as well as up a bit on sides of the tin.
When finished, place the tin to rest for 10-15 minutes in the fridge. (this will allow the butter to harden when baking the crust the butter melts creating steam and making the crust flaky.)
Place the pie crust on the lower rack in the oven bake pie crust at 400 degrees F (200 C) for about 7-8 minutes remove and allow to cool.

In a bowl, whisk sugar and eggs to soft peaks, sift the flour into the bowl slowly alternating with whisking to make smooth batter, last add in the lemon juice.
Fill the crust with the lemon cream and bake for 10 minutes on the lowest rack in the oven.
Let pie cool before serving, this allows the cream to sit and gel a little bit.
Serve with whipped cream .

Plate from Anthropologie http://www.anthropologie.eu/anthro/index.jsp

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Wishing you all a happy Easter,
Anna
Lemon Mousse
Serves 4

Ingredients:
1 gelatin sheet
1 small bowl of cold water
1/2 cup (1.2 dl) lemon juice
3 egg yolks
1/2 cup (1.2 dl) granulated sugar
1 Table spoon lemon zest
1 cup (2.4 dl) cold heavy cream

Method:
With scissors cut the gelatin into uniform pieces and place in the cold water to soak for about 5 minutes or until it has a jelly like consistency.
Fill a small pot halfway with water and place on a medium heat. Allow the water to reach a calm boil, then turn the burner down to low heat.  This will be the bottom of your double boiler.
In a stainless steel bowl that can rest on top of the pot you used to boil water, place the egg yolks and sugar. Whisk as to combine the contents thoroughly.
Place this mixture on top of the water in the small pot and begin to whisk vigorously allowing them to become fluffy and cook but not to the point of scrambled eggs. Should the scramble occur, don’t panic. Add a teaspoon of cold water to the egg and sugar mixture and whisk again. The egg mixture will return to fluffy. Set aside.
Dump the water from the pot and add the gelatin, lemon juice, and zests over a low heat with a spoon stirring constantly melt the gelatin. When it has melted, remove from the heat and fold into the egg yolk and sugar mixture.
Whip with a hand mixer the heavy cream until it forms stiff peaks.
Fold lemon gelatin mixture and whipped heavy cream together.
Place the mixture into low rimmed glasses (see picture) as to allow ease of eating
Cover each glass with plastic wrap, then place them on a shelf in the refrigerator.
Allow to set for at least one hour.
Garnish and serve.

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