Latest news with #Lemon
Otago Daily Times
10 hours ago
- Health
- Otago Daily Times
Lemon heaven
Penelope Maguire celebrates the bright flavours citrus brings us in our darker seasons. I think I write about citrus around this time every year — but how could I not? With the darkening afternoons and the pull to lean into heartier, more comforting meals, citrus arrives like nature's sweet little reminder that brightness still exists, even on the greyest days. Lemons, oranges, mandarins and limes do more than just brighten a dish — their sharp acidity and aromatic oils cut through the richness of winter meals, making them a perfect seasonal pairing. I don't think that's a coincidence. Our digestion is closely tied to our circadian rhythms and, in winter, with shorter days and less natural light, everything tends to slow down — digestion included. Hormonal shifts, darker evenings, and disrupted meal timing can all make our digestive systems feel a little more sluggish. This is where lemons really shine. Traditionally used to support digestion and liver function, they can stimulate gastric juices, encourage bile production (essential for breaking down fats), and ease the heaviness that follows a rich meal. They're also high in vitamin C and flavonoids — antioxidants that support vitality, immunity, and the liver's natural detoxification processes. And yes — I realise the irony of following that with dessert recipes. But sometimes, especially in the darker months, a little sweetness is medicine too. This month, I'm sharing two of my favourite lemony recipes: a delicate Lavender & Lemon Posset, served in hollowed lemon halves, and a lush Lemon, Lemon Verbena & Boysenberry Cake with a fluffy cream cheese icing and swirls of lemon curd. The lavender and lemon verbena are optional — so don't let their absence stop you from making these — but if you've got a lemon verbena still hanging on in the garden, now's the perfect time to use it. Enjoy! Lavender and lemon posset A delicate, vintage-style dessert that feels light and elegant, served in its own pretty lemon shell. It's quick to make, beautiful on the table, and a perfect creamy, sweet and acidic finish to a winter meal. Ideally, you'll want to use culinary or English lavender ( Lavandula angustifolia ) for this — it's usually available dried from herb stores, or you might find some in your own garden. If you only have the more common French lavender ( Lavandula dentata ), that's OK too — just use a lighter hand, as its flavour is a little more camphorous. One or two whole flowerheads will be plenty. Ingredients 2 cups cream ¾ cup sugar Zest of 1 lemon 4 large lemons (you'll need ½ cup juice, and the shells for serving) ½ tsp dried culinary lavender (or 1 tsp fresh) Method 1. Slice lemons in half lengthways and juice them (you'll need ½ cup of juice). Carefully scoop out the pulp using a small serrated knife and spoon. Trim the bases so they sit flat. Chill in the fridge while you make the posset. 2. In a small pot, combine cream, sugar, lemon zest, and lavender. Bring to a gentle simmer and let it bubble softly for 5 minutes to thicken. 3. Remove from heat and stir in the lemon juice until fully combined. Strain out the zest and lavender. 4. Pour the warm posset into the lemon halves using a small jug or spoon. Chill for at least 4 hours or overnight. 5. Serve cold, topped with a tiny pinch of dried lavender or edible petals. Lemon, lemon verbena and boysenberry cake This cake is a showstopper for midwinter celebrations and it makes the most of lemons in every part: cake, syrup, icing and curd. Yes, it takes a little time, but on a winter weekend, what better way to spend the day? Serves up to 12 Ingredients • 200g butter, softened • 225g caster sugar • 4 large eggs • Zest of 1 lemon • 2 Tbsp finely chopped lemon verbena (optional) • 2 tsp vanilla extract • 120g gluten-free flour • 1½ tsp baking powder • ½ tsp salt • 160g ground almonds Lemon syrup • Zest and juice of 2 lemons • 75g sugar • 1 sprig lemon verbena or lemon balm (optional) Method 1. Preheat oven to 170°C. Butter and line a 20-23cm round springform tin. 2. In a large bowl or stand mixer, beat the sugar, lemon zest and lemon verbena to release their oils. 3. Add the soft butter and vanilla and beat until pale and fluffy. 4. Beat in the eggs one at a time, scraping the bowl between additions. 5. Gently fold in the flour, baking powder, salt and ground almonds until just combined. 6. Pour into the prepared tin and bake for 30-40 minutes, or until a skewer comes out clean. 7. While the cake bakes, gently heat the syrup ingredients until the sugar dissolves. 8. While the cake is still warm, prick all over and spoon over the syrup. Let cool completely before icing. To finish Frost the cooled cake with the cream cheese icing. Spoon lemon curd over the top and scatter with edible flowers, herbs or dried lemon pieces. Cream cheese and boysenberry icing Ingredients • 125g (½ a tub) cream cheese, softened • 125g butter, softened • 2½ cups icing sugar, sifted • ½ cup boysenberries, drained • Pinch salt Method Beat the cream cheese and butter until smooth. Add icing sugar and beat until fluffy. Fold in the boysenberries — swirl for a marbled effect, or mix in fully for a vibrant pink icing. Lemon and lemon verbena curd Ingredients • 3 egg yolks • ½ cup sugar • Zest and juice of 2 lemons • 2 tsp lemon verbena, finely chopped (optional) • 75g cold butter, cubed Method Whisk yolks, sugar, zest, juice and verbena in a small pot. Cook over low heat, stirring constantly, until thickened. Reduce the heat and stir in butter till it melts into the curd. Strain for a smoother finish. Chill before using.
Time of India
a day ago
- General
- Time of India
Street plays, plantation drives mark festivities
Lucknow: Events aimed at raising awareness about environmental issues and promoting sustainable living marked the celebrations in the city on Thursday. Railways led by DRM NR Lucknow division Sunil Kumar Verma and DRM NER Lucknow division Gaurav Agarwal observed the day by organising a street play. Tired of too many ads? go ad free now The members took oath to take steps in creating awareness about a sustainable environment. The Indian Railways Institute of Transport Management (IRITM) celebrated the day by planting diverse variety of saplings such as teak (Sagwan), Mountain Ebony (Kachnar), Lemon, Burflower (Kadamba), etc. all chosen for their environmental value and suitability to the region's climate. The event was graced by Sanjay Tripathi, additional director general, along with faculty members and staff. Uttar Pradesh Metro Rail Corporation (UPMRC) organized two special events at Hazratganj Metro Station and Bhoothnath Metro Station in collaboration with local NGOs. At Hazratganj Metro Station, water pots for birds were distributed to commuters. A Metro ride for 15 children was organised, during which they drew posters to create awareness of public transport system importance. Modern Coach Factory (MCF), Rae Bareli also observed the day by planting saplings. The factory generates 4.08 MW of power via solar system, meeting around 35% of its total energy consumption. The factory planted 3.3 lakh trees and has constructed 10 borewells, 12 ponds, and 29 rainwater harvesting systems which harvest 631 million litre of water annually.
India Today
a day ago
- Business
- India Today
Delhi Airport gives seed balls to flyers, merges green goals with social impact
Delhi's Indira Gandhi International Airport is celebrating World Environment Day with a unique initiative, distributing over 6,000 seed balls to flyers to promote ecological restoration and community by GMR Aero's Delhi International Airport Limited (DIAL), the campaign invites passengers to plant seed balls containing species like Lemon, Tamarind, Gooseberry, Neem, and Peepal, all chosen for their ecological and medicinal value. The move encourages biodiversity, carbon capture, and increased green initiative also supports local communities, who are crafting the seed balls as part of a livelihood programme. Once planted, the fruit-bearing trees could offer rural income sources, blending sustainability with social upliftment. DIAL CEO Videh Kumar Jaipuriar, said, 'At Delhi Airport, sustainability goes beyond infrastructure—it's about empowering people and protecting our planet. Through our unique seed ball distribution campaign, we're inviting passengers to actively participate in reforestation and ecological preservation. Each seed ball will not only help restore green cover but also support rural livelihoods.'\'This initiative reflects our deep commitment to environmental stewardship and social impact. As India's first Level 5 ACA-accredited airport with Net Zero Carbon Emission status, we continue to set new benchmarks in sustainable aviation,' Jaipuriar Airport, a pioneer in green aviation, is Asia's first Level 5 ACA-accredited airport with Net Zero Carbon Emission status. Nearly 95% of its power comes from renewables, and it has integrated a range of sustainable infrastructure and technologies — from rainwater harvesting to electric vehicle this seed ball campaign, the airport furthers its role as a model for future-ready, eco-conscious aviation.
Hindustan Times
2 days ago
- Hindustan Times
On World Environment Day, flyers at Delhi airport to get seed balls
Flyers arriving at Delhi's Indira Gandhi International (IGI) airport on Thursday will be handed more than just their boarding passes. As part of its World Environment Day initiative, the airport operator Delhi International Airport Limited (DIAL) said it will be distributing over 6,000 seed balls to arriving passengers, in a bid to encourage urban reforestation and biodiversity conservation. DIAL said the initiative is designed to promote environmental awareness among travellers while directly contributing to carbon sequestration efforts in the region. The seed balls will consist of fruit-bearing species. 'The seed balls include a carefully curated mix of fruit-bearing and environmentally beneficial tree species — Lemon, Tamarind, and Gooseberry (Amla), along with Neem and Peepal. These species were selected for their ecological value, medicinal properties, and ability to thrive in varied climatic conditions,' said a DIAL spokesperson. 'The fruit-bearing trees, which will grow out of the seed balls thrown by flyers, will contribute to sustainable livelihood opportunities for local communities,' DIAL added. Vouching for the project's larger vision, DIAL's CEO Videh Kumar Jaipuriar said, 'Each seed ball will not only help restore green cover but also support rural livelihoods. This initiative reflects our deep commitment to environmental stewardship and social impact.' Seed balls, often regarded as a low-maintenance and affordable tree-planting technique, are created by embedding seeds in a mixture of clay and compost. When dispersed on soil, they require minimal intervention to eventually take root and grow.
Indian Express
2 days ago
- Indian Express
World Environment Day: Delhi airport to distribute over 6,000 seed balls to all passengers today
Delhi airport will be distributing seed balls to flyers on Thursday on the occasion of World Environment Day. 'As part of its ongoing commitment to green practices, the airport will distribute over 6,000 seed balls to flyers on the occasion of World Environment Day, encouraging them to play a direct role in reforestation and ecological preservation,' the Delhi airport said in a statement Wednesday. 'The seed balls include a carefully curated mix of fruit-bearing and environmentally beneficial tree species — Lemon, Tamarind, and Gooseberry (Amla), along with Neem and Peepal. These species have been selected for their ecological value, medicinal properties, and ability to thrive in varied climatic conditions,' it also said. Delhi airport also claims that this initiative is not just about trees, but also has a strong social dimension. 'The seed balls are being prepared by local communities, providing them with a sustainable source of livelihood. The fruit-bearing trees, which will grow out of the seed balls thrown by flyers, will contribute to sustainable livelihood opportunities for local communities. By harvesting and selling the fruits, individuals can generate a source of income. This will not only support economic self-reliance but also encourage environmentally responsible practices and long-term community development,' the airport further added. Seed balls are an effective and low-cost method of planting trees. Made by embedding seeds in a mixture of clay and compost, they can be scattered on soil with minimal care. When the conditions are right, the seeds germinate, contributing to natural afforestation with minimal effort. The use of seed balls also contributes to reducing human-wildlife conflict by enriching natural food sources within forest areas. 'Through our unique seed ball distribution campaign, we're inviting passengers to actively participate in reforestation and ecological preservation. Each seed ball will not only help restore green cover but also support rural livelihoods,' CEO of airport-operator Delhi International Airport Limited (DIAL) said.
