Storm In My Kitchen

Lemon Marmalade From three lemons scrape off all the pith and finely slice the lemon peel and keep aside. Pith, peels and seeds of about 8 lemons Half cup lemon juice 1.5 litres water Soak the above ingredients for 2 hours. Then bring to a boil and simmer for an hour. Cool for a bit then strain the liquid thru a muslin cloth. Discard the pith and peel. Now measure the liquid and for every cup of liquid add a cup of sugar. Bring to a boil. Add the finely sliced lemon peels and let it simmer on low flame until the mixture becomes thick. To check if the marmalade has reached the right consistency pour a few drops on a chilled plate. If the marmalade sets like a jelly, it's ready. Take off the heat and let it cool for about 15 minutes. Then bottle in sterilized jars

Shortbread Cookies 3/4 cup sugar 225 gms or 1 cup unsalted butter, room temperature 1 1/2 tsp vanilla extract 1 egg 2 1/2 cups all purpose flour 3/4 teaspoon salt In a bowl cream the sugar and butter. When soft and fluffy add the essence and egg and beat. Next sift the salt and flour. Then slowly and the flour into the butter mixture and combie to get a dough. Preheat the oven to 355 F or 180 C Next I divided the dough into two portions. In one portion, I added the finely minced pomello peel. Then I made a log of the dough, wrapped it in cling wrap and refrigerated it. In the second portion of the dough I added a lot of chocolate chips. Made small balls and put them on a baking sheet. The cookies do not spread much. Bake for 20 -25 minutes until the cookies start turning brown at the edges. Once the chocolate chip cookies are done, slice the other log of dough and bake for approximately the same amount of time. You can have various combinations with the dough.