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maltatoday, WEDNESDAY, 17 AUGUST 2016 14 Food Luscious lemony recipes on Gourmet Today TV Last week Michael Diacono took the reins in the Gourmet Today TV kitchen to prepare some delicious recipes using the lemons he had on his trees. He made a variety of easy recipes that take no time to prepare. He started off with a lemon and ricotta cake made with roughly ground almonds giving the cake a bit of a bite. He also made an impressive starter of melted mozzarella cooked in lemon shells giving the cheese a delicate lemony flavour. Served on toast, these work well as starters, snacks or a light meal. Gourmet Today TV is drawing to a close. Don't miss the last few episodes of Gourmet Today TV on TVM on Fridays at 18:15. Lemon, almond and ricotta cake Melted mozzarella in baked lemons COMING UP THIS WEEK This week Sean Gravina is back in the kitchen making some delicious recipes using beetroot. He makes an easy salad, perfect for the summer heat with beetroot, orange and chevre cheese. James Oakely, head chef of Waterbiscuit at InterContinental Malta, makes his last appearance on Gourmet Today TV and he has been saving his best for last. He makes a beetroot cured salmon fillet with homemade ricotta. This is a really dish that is impressive enough to make you look like a whizz in the kitchen. Don't miss Gourmet Today TV, this Friday at 18:15. Ingedients • 250g almonds, roasted and roughly ground • 75g self-raising flour • 5 lemons, zest only • 250g butter • 250g sugar • 6 eggs, separated • 400g ricotta • 3 lemons, juice only • Icing sugar Method 1. Preheat the oven to 150°C. 2. Add the crushed almonds to the flour. 3. Add the lemon zest and mix well. 4. Cream the butter and the sugar until pale and fluffy. 5. Add the egg yolks one at a time mixing well in between. 6. Add the egg mixture to the almond flour and lemon mixture and mix well. 7. Add the ricotta and the lemon juice and mix well. 8. In a clean bowl whisk the egg whites until stiff peaks form. 9. Add to the cake batter and fold in. 10. Bake for 35-40 mins. 11. Allow to cool and dust with icing sugar 12. Serve warm or cold. This recipe appeared on Gourmet Today TV, aired on TVM on 12 August, 2016. Ingedients • 5 lemons • 10 lemon leafs • 1 ball Mozzarella di Bufola • Cherry tomatoes, chopped • Handful capers • Handful black olives • A few anchovies • Thyme • Pepper • Olive oil Method 1. Cut the ends off to tops and bottoms of the lemons so that the lemons can stand. 2. Cut the lemons in half and remove the pulp with a spoon. 3. Place a lemon leaf for each lemon half on a baking tray. 4. Place a cherry tomato slice at the bottom of the lemon. 5. Place a little mozzarella over the top. 6. Place 2 capers, and olive and an anchovy over on the top. 7. Grind some fresh pepper over the top and drizzle with olive oil. 8. Bake for 20 mins in the oven. 9. Serve with toasted Maltese bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 12 August, 2016.