Hi Everyone – I love lemons and here are a few ideas including making your own Preserved Lemons and covering a plain jar lid with paper.
Making the Covered Lids
You can see my tutorial for making the covered lids below.
The only difference is that this time I did not wrap the paper underneath the lid as I didn’t want to compromise the seal of the jar. I just cut the circle of paper a little smaller and used a paper strip to cover the paper edges – you can see that step in the pictures below. If you take a look at the tutorial it will become obvious!
Making the Covered Lids
You can see my tutorial for making the covered lids below.
The only difference is that this time I did not wrap the paper underneath the lid as I didn’t want to compromise the seal of the jar. I just cut the circle of paper a little smaller and used a paper strip to cover the paper edges – you can see that step in the pictures below. If you take a look at the tutorial it will become obvious!
Tutorial
Here are the finished results.
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| Covered lid |
| Gift tag |
Making Preserved Lemons
Here is the tutorial on how to make the lemons..
Here is the tutorial on how to make the lemons..
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Gather lemons, salt and a jar
- Top and tail lemons and then cut each lemon ¾ way through, turn over, rotate 90 degrees and repeat cut
- Fill cuts generously with salt
- Pack lemons into jar using tops to fill in any gaps
- Top up jar with lemon juice. Add flavorings such as fresh bay leaves, cinnamon quills, peppercorns…
- Leave for one month and then use the rind to flavor dishes. Use the flesh too for an extra lemon hit!
I store these in the fridge and they last for ages!
Recipe Idea
Here is a finished dish using the lemons. It was wonderful with grilled chicken and spinach salad!
Couscous is a great, cheap store-cupboard ingredient that only takes minutes to make. The variety I buy simply requires the addition of one cup of boiling water or stock to one cup of couscous but just follow the instructions on your packet. The key to tasty couscous lies in the additional ingredients you add as it is one of those wonderful ingredients that absorbs and takes on the flavor of whatever you add to it.
This recipe is a wonderful low-fat accompaniment to grilled fish, chicken or even a hearty stew.
For this recipe, to the basic couscous I added:
1 whole preserved lemon (chopped)
2 thinly sliced scallions (spring onions)
1 thinly sliced chili (more if you really need warming up!)
Grated rind of one lemon
Chopped parsley/coriander
Thinly sliced red onion
Squeeze of lemon
Glug of olive oil
Lots of salt and pepper
Serves 3-4
Lowri 🙂
5 Comments
cute 🙂
That looks absolutely delicious! For the one month storage, do you keep them on the fridge or they can be outside?
I absolutely love what you did with the jar lids! I will have to try that in the future 🙂
(Tip Junkie brought me here)
Thanks for the preserved lemon recipe. Plan on making couscous dish although subbing Quinoa.
I love the covered jar lid! Any suggestion as to what glue I could use in place of mod podge? Thanks!