In this series author and journalist, Yasemen Kaner-White, returns to the Planet Eat Kitchen to show you how to make 5 of her favourite recipes from Lemon Compendium, her book entirely on lemony recipes . Easy and totally "lemon-licious", these original recipes and top cooking tips are perfect for chefs of any ability.
In this episode of Yasemen's Lemon Compendium Recipes she shows us how to make Stuffed Lemon Canapés, her take on the traditional Italian Lemoni Cotti al Forno. This is the perfect recipe to impress your guests when entertaining as it's both beautiful and delicious, but takes no time at all.
About Yasemen:
Yasemen Kaner-White is a luxury travel and food journalist, broadcaster and lemon-lover. Having worked in media throughout her career, including working as a TV and radio broadcaster in Cyprus, she is also the author of ‘Lemon Compendium’, a book based entirely on all things lemony and delicious lemon recipes, and is currently editor of lifestyle and polo magazine ‘Fifth Chukker’. Her English-Cypriot heritage has inspired her love for travel, culture and cuisines of the world.
Stuffed Lemon Canapés (Lemoni Cotti al Forno)
Ingredients
- 4 large lemons
- 16 mini mozzarella balls (250g)
- 16 fresh basil leaves
- 8 cherry tomatoes, sliced into 3
- 1 fresh red chili, deseeded, 16 thin slices
- 4 rashers smoked bacon, cut into 4 pieces
- 8 tsp olive oil
- Pinch salt & pepper
