top of page
  • Writer's pictureRaven Snowdon

T3 february Recipes

Welcome back to the lemon kitchen! here we have gathered up some of the greatest chefs and bakers from our brilliant fandom to share with us some scrumptious recipes! Let's get started!


Susan from Mexico has done it again and brought us another delicious dish recipe for us to try ourselves! Thank you for always sending in such amazing recipes Susan!

Sticky Sesame Garlic Tofu


1 block firm tofu (mine is 396g)

1/4 cup cornstarch (cornflour)

1/4 tsp salt

1/4 tsp ground black pepper


4-5 cloves garlic, grated or minced

1/4 cup soy sauce (Or less if you feel it salty)

2 tbsp tomato sauce (or ketchup)

2 tbsp brown sugar

1 tbsp rice vinegar

1/4 cup water

2 tsp cornstarch (cornflour)

2 tsp sesame oil


-Open your packet of tofu and drain the excess liquid. If you want a better texture (like “chicken”), freeze it overnight without his liquid and thaw the Tofu so you can drain it again.

-With your hands, break pieces of the tofu to create small pieces. Add cornstarch, salt and pepper to a bowl and cover.

-Spread the tofu on a baking tray and make sure that each piece does not touch or overlap. Add some oil and bake for 20 minutes at 200ºC (or until golden and crisp) or you can also fry it.

-Fry the garlic with a little oil until the garlic is slightly golden. Add the soy sauce, tomato sauce, sugar and vinegar. Stir well and cook for 1 minute.

-Mix the water with the cornstarch and then pour it into the pan. Allow mixture to bubble, stirring frequently until thick.

Turn off the stove and stir in the sesame oil.

-Lastly add the baked tofu and stir well to cover it with the sauce.

-For a better touch, sprinkle sesame seeds, green onions (or green beans) and rice.

Thank you Susan!

Instagram: @SusanGcarrillo

Sonia from El salvador shares with us her favourite recipe for Enchiladas Salvadoreñas!


For 15 enchiladas salvadoreñas

-2 chicken breasts (or 1 pound)

-2 garlic

-1 chopped onion

-4 eggs

-2 Salad tomatoes

-Grated cheese

-Tomato sauce


-Ground black pepper

-Worcestershire sauce

-3 cloves

-1/2 green chili

-1 lb of maseca (corn flour) -Achiote




1-Put our chicken to boil until it is well cooked, we will know it is well cooked when we introduce a fork, knife or toothpick in the thickest part of the chicken and no blood comes out. Then add tomato, onion, green chili and aromatic herbs and let it boil for 5 more minutes and then let it rest.

2-Begin to shred the chicken and place it in a frying pan previously heated with oil, add tomato, onion, chopped green chili and let it fry until everything has a golden color, then add salt, pepper and black sauce to taste.

3-In a bowl we begin to make our dough, adding a spoonful of achiote and a pinch of salt.

4-Preheat a pan with oil, and with our dough we will make thin tortillas and fry them and let them dry on paper towel to remove excess oil.

5-It is time to assemble our enchilada salvadoreña, on the tortilla I will put a base of chicken, add curtido, tomato sauce, grated cheese, slices of tomato and slices of hard-boiled egg and finally enjoy.

Thank you Sonia!

Instagram: @e_aidansarmyyy

Katrina from America has delivered on some valentines cookies! They look delicious! I definitely want to make these!

Peanut butter blossoms Valentine edition


1¾ cups all-purpose flour

1teaspoon baking soda

½teaspoon salt

4 ounces (1 stick) butter, at room temperature

½ cup smooth peanut butter (or other creamy nut butter)

½cup granulated sugar, plus more for rolling

½cup light brown sugar

1Large egg

1tablespoon milk, half-and-half, oat milk or nut milk

1teaspoon vanilla extract

Nonstick spray or vegetable oil for cookie sheet (optional)

5 dozen dove chocolate hearts

Thank you Katrina!

Instagram: @Katgirlsings

Dulce from Guatemala sent us in a recipe for some delicious looking vegan Banana muffins!

"Rustle up these easy banana cupcakes for an afternoon treat. Dairy- and egg-free, they're perfect for anyone following a vegan diet"

- Dulce


2 large bananas (about 225g), blackened and peeled

50ml vegetable or sunflower oil

65g light brown sugar

150g plain flour

2 tsp baking powder

2 tsp cinnamon

50g dried fruit and seed mix

2 tbsp oats

2 tbsp mixed seeds



Heat the oven to 180C/160C fan/gas 4. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined.


Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.


Line a cupcake tray with 10-12 cupcake cases (the amount you need will depend on how big the bananas are) and fill them ¾ full of the mixture. Sprinkle with the oats and mixed seeds.


Bake for 25 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool on a wire rack.

Thank you Dulce!

Instagram: @dulce_383

Flor from Argentina shares with us a recipe for a treat she made for valentines day!



5 eggs

200g sugar

200g flour

Vanilla essence

2 tablespoons of water


Step 1:

Mix the yolk with 100g of sugar, the vanilla essence, the 2 tablespoons of water and 100g of flour.

Step 2:

Beat the egg white until stiff, add the 100g of sugar. Add the mixture made with the yolks and beat, adding little by little the remaining 100g of flour until you get a good consistency.

Step 3:

Add the nuts to the mixture and integrate completely

Step 4 :

Place a little oil and flour in a mold, and place the mixture

step 5:

Bake in the oven at 180° for approximately 20 - 25 minutes.

Thank you Flor

Instagram: @delgadozami

Thank you for our brilliant chefs and bakers for sending in these Treats!

Sweet or savoury?

  • Sweet

  • Savoury

39 views1 comment

Recent Posts

See All
bottom of page