Always Add Lemon: Recipes You Want to Cook, Food You Want to Eat by Danielle Alvarez

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    • Categories: Soups; Stocks; How to...; Main course
    • Ingredients: whole chicken; bay leaves; thyme sprigs; lemons; onions; carrots; celery; bulb fennel; garlic
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    • Categories: Soups; Stocks; How to...
    • Ingredients: bay leaves; lemons; onions; carrots; celery; garlic; dry sherry; black peppercorns; thyme; chicken frame
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    • Categories: How to...; Vegetarian
    • Ingredients: bread of your choice; store-cupboard ingredients
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    • Categories: Dressings & marinades; How to...; Vegetarian
    • Ingredients: Chardonnay vinegar; sherry vinegar; shallots; honey
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    • Categories: Salads; Side dish; Main course; Appetizers / starters; Vegetarian
    • Ingredients: golden beetroots; shallots; Chardonnay vinegar; feta cheese; Fuyu persimmons; honey; toasted pistachio nuts; pomegranate seeds; mint; Aleppo chilli flakes
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    • Categories: Dressings & marinades; Salads; Main course; Side dish; Appetizers / starters; Fall / autumn; Vegetarian
    • Ingredients: figs; rocket; goat curd; sherry vinegar; pimentón de la Vera dulce; agrodolce wine vinegar
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Summer; Vegetarian
    • Ingredients: yoghurt; red onions; sumac; mixed heirloom tomatoes; wild fennel; unhulled tahini
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    • Categories: Salads; Dressings & marinades; Appetizers / starters; Side dish; Entertaining & parties; Italian
    • Ingredients: salt-packed capers; sourdough bread; mixed heirloom tomatoes; canned tuna in olive oil; anchovy fillets in oil; soy sauce; Worcestershire sauce; cream; lemons; basil
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Picnics & outdoors; French; Vegetarian; Vegan
    • Ingredients: seedless cucumbers; caster sugar; Dijon mustard; shallots; dill
    • Accompaniments: Porchetta roasted pork shoulder
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Summer
    • Ingredients: zucchini; lemons; mint; bottarga
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    • Categories: Dips, spreads & salsas; Dressings & marinades; Grills & BBQ; Salads; Side dish; Appetizers / starters; Middle Eastern; Vegetarian; Vegan
    • Ingredients: baby beetroots; spring onions; verjus; green olives; flatbread; eggplants; unhulled tahini
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    • Categories: Dressings & marinades; Salads; Dips, spreads & salsas; Appetizers / starters; Side dish; Winter; Italian
    • Ingredients: anchovy fillets in oil; radicchio; walnut oil; lemons
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Entertaining & parties; Vegetarian
    • Ingredients: iceberg lettuce; chives; dill; sheep feta cheese; shallots; agrodolce wine vinegar; dried oregano
    • Accompaniments: Porchetta roasted pork shoulder
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course; Side dish; Entertaining & parties
    • Ingredients: Castelfranco lettuce; chestnuts; olive oil; prosciutto; lemon thyme; Chardonnay vinegar; sherry vinegar; shallots; honey; aged balsamic vinegar
    • Accompaniments: Whole roasted pork rack with caramelised apples and mustard
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course; Side dish
    • Ingredients: celeriac; lemons; crème fraîche; sage; bresaola; toasted walnuts; Bosc pears
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course; Side dish; Vegetarian
    • Ingredients: witlof; Gorgonzola dolce cheese; pomegranate seeds; Chardonnay vinegar; sherry vinegar; shallots; honey; Fuyu persimmons
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    • Categories: Dressings & marinades; Salads; Grills & BBQ; Appetizers / starters; Side dish
    • Ingredients: Parmesan cheese; anchovy fillets in oil; lemons; Dijon mustard; Worcestershire sauce; chicory; celery; breadcrumbs
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    • Categories: Dressings & marinades; Salads; Side dish; Appetizers / starters; Winter; Vegetarian; Vegan
    • Ingredients: Meyer lemons; bulb fennel; Cara Cara oranges; blood oranges; grapefruits; navel oranges; tangelos; kumquats; shallots
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Vegetarian; Vegan
    • Ingredients: English spinach; bulb fennel; apples; lemons; toasted pistachio nuts; toasted fennel seeds
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    • Categories: Salads; Dressings & marinades; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: preserved lemons; lemons; radishes; watermelon radishes; purple daikon radishes; crème fraîche; unhulled sesame seeds; mint; chives
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Winter; Vegetarian
    • Ingredients: bulb fennel; Jerusalem artichokes; grapefruits; ricotta salata cheese; toasted hazelnuts; chives
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    • Categories: Sauces, general; Main course; Italian
    • Ingredients: celeriac; panko breadcrumbs; eggs; thyme sprigs; clarified butter; lemons; salad greens; shallots; parsley; chervil; anchovy fillets in oil; salt-packed capers
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    • Categories: Pies, tarts & pastries; Main course; French; Vegetarian
    • Ingredients: leafy greens of your choice; onions; parsley; crème fraîche; Parmesan cheese; nutmeg; Comté cheese; eggs; cream; butter; plain flour; caster sugar
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Notes about this book

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Notes about Recipes in this book

  • Iceberg with dried oregano dressing and creamy sheep’s milk cheese

    • KarinaFrancis on July 16, 2021

      Lovely, fresh and crunchy salad. Perfect for summer alongside any grilled meat. Don’t skip the shallots, they really make the dish. Will make this a lot over the summer.

  • Mandarin and Seville orange–braised duck legs with carrots

    • KarinaFrancis on September 26, 2022

      An easier version of duck a la’orange using my favourite part of the duck. The cook times are a bit overstated, I did 45 mins, turned for 15 then uncovered for 15. Delicious!

  • Chicken al mattone with white bean purée, lemon, brown butter and capers

    • KarinaFrancis on September 02, 2021

      Oh wow this was so good and incredibly rich. I’ll definitely make the butter bean mash again it was really quick and easy, especially since I had roasted garlic in the freezer. The sauce was divine, all that butter was cut with the sharpness of the lemon and capers. I browned the skin then finished it in the oven and added broccollini for the last 10 mins.

  • Fig and goat’s curd salad with smoky paprika vinaigrette

    • JLDuck on April 14, 2021

      Easy to make and tasty. I used the vinegars I already have.

  • Steamed eggplant with chilli and pork mince

    • JLDuck on April 21, 2021

      An interesting recipe with many different tastes. Highly recommended. My eggplants were very soft which worked well with the sauce. I used commercial chilli oil which worked well.

  • Sage salt and black pepper duck breasts with cherries

    • JLDuck on January 04, 2021

      It may look complicated but it is not. It is delicious and once the 1/2 hour marinating period is over it is quick. Consider adding more cherries but cut the additional cherries finely to further enrich the sauce.

  • Ribollita with borlotti beans and cavolo nero

    • Lepa on February 09, 2021

      This soup was incredible. I mostly followed the recipe with some tiny adjustments because of the ingredients I had on hand: I used dried beans instead of fresh (9 oz, the same amount specified for fresh shell beans); I didn't have chicken stock so I used the liquid from cooking the beans and added some Better than bouillon/chicken stock paste; and I added 5 oz of pancetta because that's what I had and didn't want to put the opened package back in the refrigerator. Everyone in my family loved this and we will be making it again.

  • Strawberry and brown sugar galette

    • lou_weez on July 01, 2021

      I made the dough in the food processor which made this quite quick to assemble. The directions say to heat oven to 220C and bake for 45min - 1hr. I checked it after 35min (it was filling the house with the most beautiful aroma) and it was very brown - almost burnt! I wonder if you were supposed to turn the oven down to 180C once the galette entered the oven? I will try this again, as what I have managed to taste is good, but for now it's a FAIL from me.

  • Buckwheat, brown butter, almond and apple cake

    • lou_weez on August 01, 2021

      This cake is amazing and quite forgiving. As I lovingly dolloped it into the pan I noticed I had forgotten to add the browned butter...oops! So quickly put it back into the mixing bowl, added the butter, gave it a quick stir and dumped it back into the tin. Voila! Didn't make any difference to the finished cake which has the lovely aroma of cinnamon & nutmeg, is moist and oh so delicious.

  • Lasagne Bolognese

    • lou_weez on January 04, 2021

      This is a labour of love, but definitely worth it. I used store-bought pasta (2 packets) and didn't cook it, but I did go against the instructions and add all the bolognese sauce, which was a winning decision :) Makes 12 generous portions.

  • Fennel braised in chicken fat

    • mjes on September 07, 2021

      Yes, I know using schmaltz, lard, suet ... these are not contemporary, healthy ingredients but oh do they taste good. This recipe tries to replicate the taste that fennel used as a bed for roasting a chicken gets. It does a good job of achieving that. It works with other vegetables as well.

    • Lafro on September 20, 2022

      Very tasty. I used duck fat instead of chicken fat and added some carrots as well. Delicious.

  • Verjus-roasted quince with Gorgonzola dolce and fresh walnuts

    • mjes on September 07, 2021

      This recipe got me anxiously awaiting the quince season. This is a simple presentation but it is oh so good.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    An outstanding debut title from the young chef making waves in Australia. Seasonally focused dishes to bring new life to your menu rotation.

    Full review
  • ISBN 10 1743795432
  • ISBN 13 9781743795439
  • Published Oct 29 2020
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom, United States, Australia
  • Publisher Hardie Grant

Publishers Text

Always Add Lemon is the highly anticipated first book from one of the most exciting young chefs cooking in Australia today, Danielle Alvarez. Taking the lessons, skills and tastes acquired working alongside some of the best chefs in the world, Danielle translates formidable kitchen smarts into an inspiring collection of recipes and projects for nourishing, vegetable-forward, seasonal food.

Become acquainted with the basics from homemade cheeses to vinegar pickles to brioche before delving into Summer vegetable panzanella, Duck pot pie and Roasted pineapple with salted caramel and rum. With more than 100 recipes paired with creative and foundational projects Always Add Lemon is guaranteed to delight anyone with a skerrick of kitchen ambition and a free afternoon.



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