Tag Archives: lemon

Super simple and Healthy Couscous Salad


On Sunday it was unseasonably warm. We had Chocolate Chip pancakes for breakfast and went for a walk. Still clad in warm gear, mind you but not shivering in the cold. I hoped I won’t get a call from Office asking for some urgent questions to be answered. My wish was granted until we got back home. The girls wanted what they think is a gourmet meal of Mac and Cheese so it was just me and the hubs. I put together this salad. So simple and healthy and yet so colorful and flavorful.

On another note, how is your holiday planning going? Are you hosting any lunches/dinners? I am spent late Sunday night menu planning for couple of parties that I am hosting this month. Such a glorious month this is and everyone seems to be a wee bit happier.



For the Salad: Serves 2

  • Couscous uncooked 1 cup
  • Water as per package instructions to make Couscous
  • Red Onion per taste or 3 tsp per person
  • Pomegranate seeds
  • Cucumber cut small pieces 1 cup per person
  • Red Pepper cut small 1/2 cup per person

For the dressing

  • Olive Oil 2 Tbsp
  • Lemon Juice 1 Tbsp
  • Honey 1/2tsp
  • Salt and Pepper per taste



  • Prepare Couscous per package instructions. Let it cool slightly.
  • Mix all the Dressing ingredients.
  • Mix Couscous, Cucumber, Red Pepper and Red Onion.
  • Drizzle the dressing on top and mix.



Lemon Bars with Walnuts

I promised on Insta that I will post this recipe last week but the week came and went by even before I realized. Last week we had our last Diwali party so now it does seem like Diwali is over. Now on to Thanksgiving preparation. What are your plans for Thanksgiving? What recipes are you looking for? My brother might be visiting this year so I am going to have to get the guest room ready and meal plan for a few days. I mean, meal plan on top of my my already existing crazy meal plan excel sheets.


I had posted a recipe for Lemon Bars a few months ago. I simplified it even further but keeping the same taste.





  • All purpose flour 1 Cup
  • Almond meal 3/4 Cup
  • Sugar ½ Cup
  • Egg Yolk 1
  • Butter 1 stick salted cold and diced in small pieces
  • Baking powder ½ tsp
  • Vanilla essence ½ tsp
  • Almond extract ½ tsp

Lemon curd 1 ¼ cup recipe is here or you can buy readymade in any regular grocery store


  • Sugar preferably dark brown such as Turbinado 3 Tbsp
  • Walnuts toasted 3/4 cup



  • Preheat oven to 375 degrees. Line a 9 x 11 glass oven proof pan with parchment paper. If you do not have parchment paper, use cooking spray and flour lightly. If you use a smaller pan, that is fine, the only thing is the bars will come out thicker. 
  • To make the base. Mix both the flours, sugar and baking powder in a Stand Mixer at slow speed.
  • Add the butter little bit at a time and keep mixing moving the speed to a bit higher.
  • Add the egg yolk and vanilla and almond essence and keep mixing until mixture comes together in a ball.
  • Take it out and knead using your hands in a plate or on the kitchen counter. Keep aside.
  • Toast the Walnuts in the oven for about 6-7 minutes or on a stove top. If you are toasting on a stove top, make sure to stir frequently to avoid burning and use a low flame.
  • Press the base mixture gently and evenly all across the prepared pan creating a base layer. Spread lemon curd on top of the base layer.
  • Top it with Walnuts and finally with Sugar.
  • Bake for about 28 -30 minutes if you like the bars on the soft side. If you like the crust little hard and browned, keep it for another 2 to 3 minutes. If you know how your oven likes to behave, please do change these oven times to appease the oven God.

enjoy!!  xoxo.

Recipe adapted from Kitchen Confidant


Raspberry Lemon Crumb Bars.

My little one has finally stopped taking a bottle. It’s a struggle but we are managing getting some milk inside her minus the bottle. I know I may sound weird but that actually makes me a little sad. I miss the bottle feeding ritual every night when it was just me and her. Both gazing into each others eyes as if nothing else existed. Her playing with my hair and pulling them sometimes. And to think of it, each time she pulled my hair, I couldn’t wait for her to move on to straws and cups. But now that she has moved forward, I miss her baby days.


On another note, I made these Raspberry Lemon Crumb Bars that I promised you guys. I apologize for the pictures. After several tries they refused to come out well so I gave up.

Ingredients :

All Purpose Flours 1 cup

Granulated Sugar 1/2 cup

Baking Powder 1/2 tsp

Butter 1 Stick Cold and cut into small cubes

Salt 1/8 tsp

Egg Yolk 1

Vanilla Extract 1/2 tsp

Raspberry Lemon Curd 1 Cup. Recipe here.

For the Topping

Flour 1/4 cup

Brown Sugar or regular sugar 1/4 cup

Butter 2 tbsp cold and cut into small cubes

Chopped Pecans a handful

raspberry lemon curd fd


Preheat over to 375 degrees. Spray an  8 x 11 glass baking pan with Pam spray or just spread butter on the pan evenly coating the pan.

In a mixer or food processor, mix Flour, Sugar, Baking powder and Salt. then add Butter slowly and mix for 2-3 minutes. Add Egg yolk and Vanilla and mix until mixture becomes a ball. Remove it from the mixer and knead couple of times by hand and spread evenly on the Glass pan. Spread the Raspberry Lemon Curd on top evenly.

In the same Mixer bowl, add Flour and Sugar from Crumb topping ingredients. Then add butter and mix until well combined. Remove and fold in pecans. Using your hand, spread this mixture over the Curd.

Bake for about 30 to 35 minutes. Remove from oven and cut when slightly warm.



Lemon Berry Cheesecake Parfait

Make this dessert if you would like a Grand Finale for your party. The parfait looks impressive and  surprisingly calls for a very few ingredients.



Strawberries 1 Cup cut very small

Raspberries 1 Cup cut very small

Sugar Granulated 3 Tbsp

Lemon Juice 1 Tbsp

Heavy cream 1 1/2 cups

Cream Cheese 3 Oz

Confectioners Sugar 1/4 Cup

Lemon Curd about 2/3rd cup

Graham Crackers 1 packet Ground


Combine Strawberries and Raspberries in a bowl, add granulated sugar and lemon juice, combine and keep aside for at least half a day.

Make the Lemon Curd and refrigerate to chill. If you are buying Lemon Curd, no need to chill. Recipe for Lemon Curd as below.

In a stand mixer, combine Heavy Cream, Cream cheese and Confectioner’s sugar and mix at medium to high-speed until stiff peaks form. If you are not assembling the parfait right away, take it out in an air tight container and refrigerate.

Beat the Graham Crackers and make either fine powder of leave some larger chunks in it, depending on your preference. I made a powder.

To Assemble make layers of berries, cheese-whipped cream,lemon curd and graham crackers. Add another layer in the same order.

Lemon Curd:

Egg Yolks 3

Whole egg 1

Granulated sugar 3/4 cup

Lemon juice 1/2 cup

Zest of 2 Lemons

Unsalted butter 4 Tbsp cut into small cubes

In a small saucepan, whisk together Egg Yolks and Egg until well combines. Add Sugar, Lemon Zest and Lemon Juice and combine well. Put the sauce pan on a medium heat flame and stir continuously. You have to make sure that egg doesn’t become scrambled. Keep stirring until mixture becomes thick and covers back of a wooden spoon.

Remove from heat and keep stirring. Add one small cube of butter at a time while stirring and combine. Once all butter is combines, remove in a cold bowl and refrigerate.



Recipe : Kitchen Confidant



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