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Lemon skin!
The lemon skin should by now be very soft.
Serve with a sprinkle of yuzu or lemon skin.
Add the stock, lemon skin, a quarter-teaspoon of salt and lots of pepper.
Remove and discard the lemon skin and cinnamon, and keep the pot somewhere warm.
Put the milk in a large saucepan with the basil, lemon skin, vanilla seeds and pod.
Similar(17)
Rinse the lemon skins with cold water, then dice them small (or leave them in thin strips if you prefer).
The wine, inevitably for this part of the world, was from Gavi, 30 miles inland – a typically lemon-skin scented and lemon-juice tangy dry white made from the cortese grape.
I don't usually like fruit and chocolate but by now I'd given up saying "I don't usually like…" Oh, and the strawberries sat on lemon-skin puree, which tasted sublime.
Assyrtiko, grown on the volcanic soils of Santorini, is a perfect match of grape variety and site, leading here to a simply exhilarating super-dry white that has the mineral qualities of good chablis combined with a fish-friendly lemon-skin zip.
Portuguese sparkling wines are hard to find outside the country, but, like her father, Luis Pato (Oddbins stocks his graceful Maria Gomes Antigo Metodo; £14.50), star Portuguese winemaker Filipa Pato shows how good they can be, using the local maria gomes, bical and arinto to make a gossamer light and dry, lemon-skin tangy aperitif.
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