Recipes Blog — Lemon Aspen

This is a quick, healthy and delicious soup using pantry staples. Of course you can use fresh tomatoes and soak dried chickpeas overnight - but this simple method is just as effective and so much easier Serves 4 For the Soup 4 tablespoons olive oil 1 small onion, finely diced 2 cloves garlic, crushed 1 red capsicum, finely chopped 1 teaspoon lemon myrtle, dried and ground 1 x 400g can chopped tomatoes (or fresh ripe tomatoes in season) 2 x 400g cans chickpeas, rinsed and drained 500 ml chicken stock Salt and pepper to taste 120g goats cheese, crumbled Lemon...

Lemon Meringue Pie is a perennial favourite that inspired this simple but impressive-looking dessert. If you can, make it the day before you plan to serve it.     To make a 25cm diameter cake (serves 8-12 slices)   Sponge base cut to fit (store bought or your favourite recipe) 6 large eggs, separated and at room temperature ¼ teaspoon salt 2 tablespoons (16g) Lemon Aspen Superfruit Powder 1 can (395g) condensed milk ½ cup (110g) castor sugar Pinch of salt   Preheat the oven to 150C Cut the sponge base to fit snugly into the base of a 25cm springform...

This is such a delicious salad. We’ve used chicken, melon and artichokes but you can mix it up – try asparagus when is season! To get the best ever flavour, make the mayo the day before use if possible or if making the same day allow the Lemon Aspen Mayo at least one hour to rest so the gorgeous lemony flavours can infuse. We've incorporated quite a few native ingredients in this salad and if you are an aficionado (like us) and have them available, we would urge you to use them - but the real hero of this recipe...