A few weeks ago I attended my first block printing class and had the most awesome day. Deep in the heart of Surrey, Tobias and the Angel run these classes for creative, artistic minds as well as complete luddites like me. It doesn’t matter who you are or what your skill level is, Angel and Trudi welcome you like they have known you for yonks. First up is a 101 on block printing, and then the rest of the day is spent experimenting and getting your hands dirty, quite literally. It’s like a crafts day at a favourite aunt’s. Angel puts on a fabulous lunch and tea and chats about everything under the sun.
If you’re looking for a detox day, this compares with a five star spa. I came away feeling fabulously relaxed and very accomplished. Take a look at the table runner I made.
But this post is also about the most delicious salad I’ve ever had. Yes, ever. Peaches, mixed leaves, avocado and heavenly chunks of preserved lemons. I’m prepping for the salad by making some preserved lemons. I know I can always use the store bought version but it wouldn’t do Angel’s salad justice. It has to be a labour of love, just like my table runner. The post on the salad will have to wait.
Ingredients for the preserved lemons:
5-6 unwaxed lemons
250 grams (approx.) Maldon sea salt or any other sea salt flakes
- In a preserving jar or any other clean jar, pour enough salt to cover the base.
- Wash and dry the lemons. Slit them vertically but not quite to the end.
- Fill each lemon with about a tablespoon of salt.
- Cram as many lemons as you can fit into the jar.
- Top with salt.
- Seal the jar.
By now, the cramming of the lemons in the jar will have released quite a bit of lemon juice. If not, you can add some more juice and salt so that the jar is completely filled.
That’s it, really. Leave it in a cool place for 3-4 weeks. During this time, shake the jar a bit to redistribute salt and juice.
The preserved lemons are ready when the peel looks soft. At this point in time, the lemons need to be refrigerated and used as required.
My jars are still sitting on the kitchen counter and I’m waiting rather impatiently to use them to make Angel’s salad. Until then, I have to breathe and keep calm.