1. Need to do well on an exam? Get up several hours early. Plan to spend those several hours studying. Then...study for 30 minutes...give up...and go to the kitchen to whip something up.
-that's what I did this morning and I passed my Accounting exam with flying colors. So there you have it. It's proven.
2. Need to clean your house but don't really want to do all the work? Make this lemon chutney. It will make your house smell like you've been deep cleaning for hours. Lemony fresh.
-Warning: I'm not sure how long the scent will last. You may HAVE to clean at some point. Or just make more lemon chutney. It's up to you.
Roasted Lemon Chutney...
adapted from 101 Cookbooks
- 1/4 cup finely chopped shallots
- 3 small lemons
- 1/4 cup olive oil, plus more for brushing
- 1 tablespoon honey
- Salt and pepper to taste
- 1 tablespoon dill
1. . Soak the finely chopped shallots in a small bowl of water to reduce their strength a bit. I didn't snap a picture of that...sorry!
2. Preheat oven to 400° and line a baking sheet with parchment paper.
3. Grab two of the lemons (leaving the third for later use) and cut off both ends. Slice into 1/2 inch thick rounds and arrange on prepared baking sheet.
4. Brush both sides of the lemons with olive oil. I went for the pour method...not exactly "brushing" but it worked just fine.
5. Roast lemons for 20-25 minutes turning every 10 minutes. Keep a close eye on them making sure they don't get crisp...however, having a few brown spots is perfect.
6. When your lemons are done, throw them into a food processor along with the shallots (that you've drained excess water off of). Add 1 tablespoon of honey and pulse several times until the lemons are coarsely chopped.
7. Add juice from half of the other lemon and olive oil. Pulse until it's smooth and creamy.
8. Generously salt and pepper. Also, add more honey/lemon juice to taste.
9. Let sit for 2 hours (to let the flavors meld). Add dill right before you serve.
- Slather on a piece of toasted bread along with some spreadable goat cheese
- a dollop stirred into brown rice
- on top of a baked potato
- add to a bowl of hot pasta
- on a toasted english muffin topped with sauteed spinach