Lemon-Scented Sponge Cake
A light egg sponge made with wheat flour and potato starch, scented with lemon zest.
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Lemon-Zest Rosolio
A sweet filtered lemon-zest liqueur with a separately prepared sugar syrup.
Lenten Spaghetti with Walnuts and Sweet Spices
Spaghetti with olive oil and pepper, coated in a sweet walnut, breadcrumb and warm-spice mixture.
Lentil Soup with Sausages
A hearty lentil and onion broth with small sausages and butter-toasted croutons.
Lentil Soup with Toasted Bread
Lentils and their broth flavoured with an olive-oil soffritto and tomato, served over toasted bread.
Lentil and Courgette Sauce with Mint
Brown lentils cooked from dry form the body of this dairy-free sauce. Raw grated courgette, mint and shallot are blended in after cooling, with ground cumin and a little red wine vinegar.
Lentil and Courgette Sauce with Mustard
Brown lentils are simmered until soft, then briefly roasted before blending with raw courgette and tomato. Crème fraîche, yogurt and Dijon mustard turn the cooled lentils into a rich, spoonable sauce.
Lentil and Courgette Sauce with Sesame
Cooked brown lentils are puréed with raw courgette and tomato into a substantial sauce. Sesame oil and fresh dill provide the finish, alongside lemon juice, red wine vinegar and olive oil.
Lentil and Potato Pita Bites
Tender roasted potato and lentils are folded with finely shredded chicory, cucumber, thyme and Dijon mustard. Serve on crisp pita triangles.
Lentil and Prawn Soup with Saffron
Lentils and chickpeas simmer with onion and saffron. Prawns are cooked in the broth at the end and mint finishes the soup.
Lentil and Spinach Sauce with Ginger
Soft brown lentils are blended with fresh spinach leaves and grated ginger. Garam masala seasons the green sauce, while lemon juice and red wine vinegar give it a pronounced tartness.
Lentils and Peas with Thyme Yogurt
Lentils, tender peas and softened chicory are folded with crème fraîche and thyme. Serve warm over natural yogurt with crisp bread cubes.
Lentils and Potato with Brown Rice
Lentils and brown rice are combined with tender potato, chicory and onion. Tarragon and parsley finish the dish.
Lettuce Salad with Filippini Dressing
Crisp cut lettuce hearts tossed just before service with four tablespoons of No. 863 dressing.
Light Rice Fritters with Whipped Egg Whites
Very tender milk rice rested cold with yolks, flour and rum, then lightened with whipped whites just before frying.
Light Semolina Puffs
Firm milk semolina worked with one whole egg and then two yolks and whipped whites, fried gently into light rounded puffs.
Lima Bean Purée Soup
Strained lima-bean purée soup thickened with rice flour and cream, croutons on side.
Lima Beans Fermière
Shelled lima beans braised with salt pork, carrot, herbs and butter.
Lima Beans Fourangelle
Fresh lima beans in white-broth roux with cream/yolk/lemon liaison.
Lima Beans in Cream
Canned lima beans blanched and coated in cream-thickened milk sauce.
Lime and Coconut Cardamom Cake
Lime flesh and fresh grated coconut are mixed into a cardamom yoghurt batter made with melted butter. The low, moist cake stays in its tin to settle and can be served warm.
Lime and Coconut Honey Mini Cakes
Fresh grated coconut, lime flesh and almonds are baked in honey-sweetened squares. Melted butter is cooled before the eggs are beaten in, creating a rich mixture for compact dessert bites.
Lime and Coffee Mini Cakes with Mint
Lightly coffee-flavoured almond mini cakes with lime zest, small lime pieces and fresh mint. Makes twelve individual cakes.
Lime and Pecan Mini Cakes
Lime and orange flesh fill small rectangular cakes with chopped pecans. Milk and vanilla are incorporated before the flour; the citrus-rich batter is baked fully and cooled in its little moulds.