dudette2001uk
I will be a Princess!
Orzo is a rice-shaped pasta. I think they often use it instead of rice in risottos. The lemon sauce is one I got from Spanx, who got it from the little book of sauces I think. Here's the recipe:
Peking lemon sauce (4 syns)
Finely grated zest of 1 lemon
Juice of half a lemon (I used the whole one, as I like it really lemony!)
275ml veg stock
1 garlic clove peeled and crushed
1cm piece of root ginger, peeled and finely grated (I used a frozen cube, as I didn't have any fresh)
1tbsp sweetener
1level tbsp cornflour
salt and pepper (don't think I used any, only just noticed it!)
Place the lemon zest, juice, stock, garlic and ginger in a pan. Bring to the boil and simmer for 5 minutes, until the lemon zest has softened. Stir in the sweetener. Mix the cornflour to a smooth paste with 1tbsp water and stir into the mixture. Heat gently, stirring continuously until thickened (only a couple of minutes in my case). Season to taste (if you want!) before serving.
Peking lemon sauce (4 syns)
Finely grated zest of 1 lemon
Juice of half a lemon (I used the whole one, as I like it really lemony!)
275ml veg stock
1 garlic clove peeled and crushed
1cm piece of root ginger, peeled and finely grated (I used a frozen cube, as I didn't have any fresh)
1tbsp sweetener
1level tbsp cornflour
salt and pepper (don't think I used any, only just noticed it!)
Place the lemon zest, juice, stock, garlic and ginger in a pan. Bring to the boil and simmer for 5 minutes, until the lemon zest has softened. Stir in the sweetener. Mix the cornflour to a smooth paste with 1tbsp water and stir into the mixture. Heat gently, stirring continuously until thickened (only a couple of minutes in my case). Season to taste (if you want!) before serving.
