Since I know I missed a day this week, today you get two citrus recipes. First, in the morning I set up the dough for
They’re baked in round pans, 10 per pan (and the assembly fits perfectly into a freezer bag, which is where the second pan went immediately after it was cooled).
They look pretty, all golden brown and brushed with bits of lemon zest, but aside from being a perfectly soft and lovely dinner roll, you would never guess (if you weren’t told) that there was lemon in them. So on the plus side, at least they’ll go with anything a normal dinner roll would, but on the downside, I admit I was hoping for at least a hint of that lemon.
We had them alongside Salmon with Dill Sauce and Lemon Risotto for dinner. Richard mixed up the dill sauce while I worked on the risotto, ladling hot broth into the pan and stirring and stirring and stirring until it was all fully cooked. I think I have made risotto before (?), but it is the sort of thing that, to me, always seems unnecessarily tedious.
The salmon is simply seasoned with a little salt and pepper and then cooked. We’d originally planned to have this with a side of broccoli, as a nod to health, but upon taking the bag of broccoli from the fridge to prepare it, I discovered that it was squishy, and not in a good way, so….another plate of all the tones of beige it is!
Verdict – the fish was cooked perfectly (phew!), and everything was absolutely delicious, although I felt like overall it was a bit on the heavy side (and I found myself really wishing that we’d had the broccoli to help lighten it up).
Citrus used: 2 lemon
Total citrus used so far: 1 mandarin orange, 10 tangelos, 8 lemons
Making a thing a day for Thingadailies.