Varkenshaas en Pijnboompitten in Filodeeg


Lemon Bars

For the bars:

  • 3/4 C flour
  • 1/2 C sugar
  • 1/4 t salt
  • 1/2 C unsalted butter, softened
  • 2 large eggs
  • zest of two lemons (more if you can get it)
  • juice (and some pulp) of two lemons

For the glaze:

  • 4 T lemon juice
  • 8 t lemon zest
  • 1 C powdered sugar

Preheat the oven to 180 C. Grease an 8×8 inch baking dish with butter and set aside. Zest and juice the lemons and set aside. Beat flour, sugar, salt, and butter until combined.

In a separate bowl, beat together the eggs, lemon zest, and lemon juice until combined.

Pour it into the flour mixture and beat until smooth and creamy. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. Allow to cool completely before glazing. Do not overbake, or the bars will dry.

For the glaze, sift the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the bars with a rubber spatula and let glaze set.

Credits: Best Yummy Recipes

2014-07-05: Saw a link to these on FB, and since we’re always on the lookout for good lemony recipes, I saved it. This version is modified from the BYR one by changing 3/4 C sugar to 1/2 C, and adding extra zest and lemon juice. It was pretty sour going in to the oven! But the verdict on the entire thing is pretty mediocre: Too many eggs. We might try just one next time. Also, I found it odd that there was no leavening agent, and it showed in the end product. Definitely need to add some baking powder next time. And the glaze is far too liquidy with 4 T lemon juice. I should have done it by feel rather than paying attention to the recipe.

Roasted Cauliflower

  • 2 1/2 C dry white wine
  • 1/3 C olive oil
  • 1/4 C salt
  • 3 T lemon juice
  • 2 T unsalted butter
  • 1 T red pepper flakes
  • 1 T sugar
  • 1 bay leaf
  • 1 head of cauliflower, stem trimmed and leaves removed

Preheat oven to 250C. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 C water to a boil. Lower the cauliflower into the broth, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.

Transfer cauliflower to colander to drain, and then move to a rimmed baking sheet or roasting pan. Roast, rotating pan half-way through, until brown all over, 30 to 40 minutes.


2014-03-09: This turned out delish, though I’d probably par-boil the cauliflower a bit less so that it retained a bit more crunch. We saved the “broth”, freezing it to use as a soup base.


Olive Piyaz

  • 125 g green olives
  • 125 g green olives, slit and marinated
  • 20 g walnuts
  • half bunch of chopped parsley
  • 4 green onions
  • juice of one lemon
  • 2 T sour pomegranate syrup
  • 1 t red pepper flakes
  • 1 t thyme

Place olives in deep bowl; add all other ingredients and mix well.

Credits: Skylife Magazine November 2013