Lovely ones,

Welcome to another instalment from the Blue Mountains Cooking School.

Oranges and Lemons, say the bells of St Clement’s…….

Have you ever wondered what the basis of that nursery rhyme is? Well, me too, so I looked it up.

If you know the rhyme, it mentions several different churches – all of which are based in central London. St Clements, St Martin’s, Old Bailey etc

There are different theories about what the rhyme is referring to – some theories are dark and include subject matter that we don’t need to go into here (grisly matters), but some theories talk about the rhyme referring to an area of London where fruit from abroad would have been unloaded and the rhyme was a way of remembering the layout of London. All the theories are fascinating. And isn’t language amazing?

So…..that was a sort of segue into this note which includes citrus recipes.

And cool weather means it’s citrus season in the Mountains Garden! We grow lemons and limes. It’s not hot enough for Oranges unfortunately but the lemon and lime trees bless us with enough of their glorious fruits to make up for any lack of orange.

But I’m not sure who is enjoying the lemons more……us or the possums! And they only seem to love the skin. Not the flesh or the juice but the hard, outside skin.

And they don’t touch the limes for some reason? So, it’s a battle of wills to see who enjoys the lemons first. Will we pick them in time during the day before our friendly possums help themselves in the evening? Thankfully it’s a happy battle as when you don’t spray any pesticides, nature gets to enjoy your garden as much as you do.

Citrus fruits are full of vitamins and nutrients like vitamin C, B vitamins, fibre, potassium, calcium, magnesium, and folate. So, enjoy them whenever you can. This is your mother speaking!!

Here’s what you can do with lemons and limes:

Lemon Curd – https://bluemountainscookingschool.com.au/recipes/lemon-curd/

Moroccan Chicken with Lemon – https://bluemountainscookingschool.com.au/recipes/moroccan-chicken-with-lemon-olives/

Lime Buttercream Icing – https://bluemountainscookingschool.com.au/recipes/lime-buttercream/

Meringues with Lemon Cream – https://bluemountainscookingschool.com.au/recipes/meringues-with-lemon-cream/

What’s on in the Mountains?

There’s always something new on exhibition at the New Bear Gallery in Katoomba. https://lostbeargallery.com.au/

And for those that know me, I do love a good rummage in any Antiques shop! And the Antique centre in Blackheath is one of the best. So many things and so little time! https://www.facebook.com/VictoryTheatreAntiqueCentre/

And if you haven’t been to Norman Lindsay’s house (and gallery) in Faulconbridge, it’s worth a visit. His work may not be to everyone’s taste, but the house and gardens are lovely and are well maintained as part of the National Trust. There’s also a nice café for a coffee and a bit of cake. 😊 Norman Lindsay Gallery, Blue Mountains – National Trust

Cooking Classes start again soon! The first one will be Lunch in Persia in late June. Keep an eye on the classes page for enrollment details.

And last but certainly not least, one of my favourite cocktails is a Gimlet. And I mention it because you use fresh lime in it. Don’t say I never expand your knowledge of alcoholic beverages! Recipe here – https://bluemountainscookingschool.com.au/recipes/gimlet/

Only use lime juice, not a lime cordial, as you want the sourness of the lime in this one. The recipe serves one, so adapt if you have a crowd or are having a bad day……

I personally love citrus cocktails because I like the sour tang with something a little bit sweet.

There are a couple of theories of where the Gimlet came from. One is from the tool for drilling small holes, a word also used to describe something as piercing. Thus, the cocktail may have been named for its “piercing” effects on the drinker. I would agree with this so enjoy in moderation.

“Anytime the perfume of orange and lemon groves wafts in the window; the human body has to feel suffused with a languorous well-being.” – Frances Mayes

Until next time,

Diana X