Beat eggs and sugar for one minute. Add cream, lemon rind and lemon juice. Pour mixture into the ready pie crust.  The mixture can easily spill since it will fill the pie crust to the very top, so place on a tray it won’t spill all over your oven… Bake at 180 uncovered untill the center or the pie looks jiggly-firm, about 30 to 40  minutes.

2 cups cooked basmati rice
4 minced garlic cloves
1 1/2 – 2 punnets sliced fresh mushrooms
1 cup chopped coriander
1/2 cup chopped chives
1 can coconut milk (2 cups)
4 teaspoons lime juice
salt and pepper to taste

Saute garlic and add rice to brown before adding 2 cups water and the coconut milk. When boiling, gently stir in the rest of the ingredients and cook without mixing until the rice is tender. Serve hot.

Dressing: Dijon mustard, balsamic vinegar, lemon juice, olive oil

Rinse the cooked pearl barley in a colander very well in cold water. Drain the water from the barley (also very well - you can leave the barley in the colander for a while to drip dry a bit). Give the barley the splash of olive oil so it won’t get sticky.  Toss in the mushrooms, pistachios and dates.  Make the dressing in advance, but only add it to the salad right before serving, followed by the pomegranate syrup. Serve cold.

5 fillets of sole
4 garlic cloves, minced
juice of one lemon, including the pulp
1/3 cup whole wheat bread crumbs
1/3 cup fresh dill finely chopped
2 tsp Dijon mustard
3 tsp olive oil
Place the fillets on a large baking pan, making sure they are not covering each other. Pour the lemon juice and garlic on top of the sole. Blend the remaining ingredients untill a crumbly mixture is formed. Sprinkle on fish and bake at 180 untill the fish is cooked through and the very top of the crumble is crisp.

B hard at work making a frosting sandwich for a two layer orange cake

4 large eggs
1 1/2 cups brown sugar
2 cups flour
1/2 cup oil
1/2 cup freshly squeezed orange juice
1 tablespoon orange rind
1 teaspoon brandy or 1 tablespoon vanilla
Chocolate chips – optional 

6 eggs
1 cup sugar
1 tsp vanilla
1 carton cream (can be non dairy, like Riches)
juice of 1 lemon, strained to remove any lemon bits
Optional: halva bits or hocolate shavings or chocolate chunks or toasted walnuts, etc..

Separate yolks and whites and beat whites untill stiff. Slowly add the sugar with the beater on high. In another bowl, whip the cream.  In yet another bowl blend yolks, vanilla and lemon.  Gently combine it all. 
Time to add the optional stuff now.
Freeze!

Image from RFD website

One of my favorites:  
Confetti Jasmine Rice with Coconut from    

2 tablespoons toasted sesame oil
3/4 teaspoon curry powder
3/4 teaspoon ground turmeric
1 1/2 cups uncooked jasmine rice, rinsed well
2 1/2 cups water
1 teaspoon sea salt
1/2 cup yellow corn kernels (about 1 ear of corn)
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped peeled carrot
1/4 cup unsweetened shredded coconut
1/4 cup slivered almonds, toasted   

Heat 1 tablespoon of the sesame oil in a large, heavy saucepan over medium-high heat. Stir in the curry powder, ginger, turmeric, and then add the rice. Add the water and salt and bring to a simmer over hight heat. Decrease the heat to a meduim-low, cover and simmer without stirring for 35 minutes or until the rice is tender and the water is absorbed.   

Meanwhile, heat the remaining 1 tablespoon of sesame oil in a large, heavy skillet over medium-hight heat.  Add the corn, bell pepper, and carrot and saute for 2 minutes. Add the coconut ans saute 5 minutes longer, or until the coconut is golden and the vegetables are crisp-tender.   

Transfer the rice to a bowl. Use a fork to fluff the vegetables and almonds into the rice.  Transfer to a bowl and serve.   

About a teaspoon or more of each of the following:
Cumin, ginger, garlic, salt

Sauté onions in a large pot until golden. Add the carrots and sauté until the carrots are soften a bit on the outside. Add the apples and cook for several minutes. Pour in the boiling water and simmer for a bit.  Add orange juice and spices and simmer unitl the carrots are soft. Let cool and add the wheat germ. Puree to the desired consistency. I like the soup to be almost completely smooth with just a little bit of  vegetable/fruit chunks. 

Garnish idea: finely diced apple