Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Tuesday, 12 February 2019
Tuesday, 15 January 2019
Tuesday, 17 July 2018
Tuesday, 15 May 2018
Tuesday, 4 April 2017
Monday, 27 February 2017
Thursday, 11 February 2016
Saturday, 17 August 2013
Lemon and Ricotta Bundt Cake
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| Lemon and Ricotta Bundt Cake |
This recipe came about
through three things:
1. I had a lovely new Nordic
Ware Bavaria Bundt tin (purchased with vouchers I got through
doing the weekly shopping = canny Ness).
2. I had some lemons in the
fridge which were beginning to look sadder and sadder and as such they refused to have their photograph taken.
3. I bought this tub of
ricotta cheese for a silly price and it had to be used straight away!
The outcome of this is a
lovely, zesty cake. Just like the snow I prefer a light dusting of
icing. However, you may like more of a drift on your cake. The
addition of the ricotta does make it a very moist cake so a little
more icing sugar than normal can be tolerated.
Equipment: 10 cup
Bundt tin/pan, electric whisk.
Ingredients
9oz (250g) Unsalted butter,
softened or baking spread
8oz (225g) Caster sugar
2 Lemons, zest and juice
separated
4 Large eggs, separated
250g tub Ricotta, drained of
any excess liquid
10½
oz (300g) Plain flour, sifted
2oz (50g) Ground almonds
1½
tsp (7.5ml) Baking powder
Icing
sugar to dust
Method
1.
Prepare the Bundt tin by greasing it and then dusting it with flour.
Tap out the excess.
2.
Pre-heat the oven to 180°C/Gas
mark 5.
3.
Cream the butter and sugar together then beat in the lemon zest.
4.
Beat in the egg yolks one by one, adding a little flour after each
addition.
5.
Add the ricotta and stir in.
6.
In a separate bowl whisk the egg whites until they form peaks –
they don't need to be 'meringue' peaks. Leave to one side.
7.
Add the lemon juice to the original mixture and fold in the flour,
almonds and baking powder.
8.
Finally, carefully fold in the egg whites.
9.
Spoon the batter into the tin, making sure it goes into all the
grooves of the pattern.
10.
Bake for about 50 minutes until a skewer comes out clean.
11.
Leave to cool completely in the tin.
12.
Once cool dust with icing sugar.
Wednesday, 17 July 2013
Courgette (Zucchini) & Lemon Muffins
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| Courgette (Zucchini) & Lemon Muffins |
In this extreme hot weather
that has overtaken the country it can be quite a task to keep the
garden looking good and all the plants alive and well. We have a
particular problem as the majority of our fruit and vegetables are
grown in containers. In fact some like the radishes are grown in
whatever packaging that happens to arrive at JibberJabber Towers!
 |
| Radishes grown in polystyrene box |
This proves you don't need a
large space to start growing your own produce. A few packets of
seeds, a suitable container and some compost and you're ready to go.
If you are still a bit unsure head over to the Westland
site for some expert advice and tips.
Despite the sunshine not
everything is ready to eat yet. The French beans have raced up the
bamboo poles but are only just flowering. The first of the tomatoes
have started to develop but are still not ready to eat.
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| The tomatoes still need to get a bit bigger and to ripen |
One thing that has grown
well this year are the courgettes.
So much so that some of the pots have had to be banished to outside
of the greenhouse.
 |
| We've gone courgette crazy! |
Of course once you have successfully grown all
this wonderful produce the problem is what can you make with all of
it. I like to grate courgettes and quickly cook them with olive oil
and garlic. They also go well as an extra vegetable in a tomato
sauce. Alternatively you can try them in a sweet recipe. As ever my
solution for any anything is bake it in a cake! I use the fine grater
attachment on my food processor to prepare the courgettes. By mixing
the yoghurt with bicarbonate of soda and then filling the cases to
the top the muffins have a soufflé style top to them. Obviously this
does mean they will stink but they still taste great.
Makes 12
Equipment: 12 cup
muffin tin and paper cases.
Ingredients
½
tsp (2.5ml) Bicarbonate of soda
10
fl oz (280ml) Low fat natural yoghurt
10oz
(280ml) Plain flour
2tsp
(10ml) Baking powder
6oz
(170g) Caster sugar
1
Large Courgette (about 10oz/280g), finely grated
6
tbsp (90ml) Oil, sunflower, vegetable or corn
1
Large egg, lightly beaten
Zest
of 1 Lemon
½
tsp (2.5ml) Vanilla extract
Method
1.
Put the paper cases into the muffin tin.
2.
Pre-heat the oven to 180°C/Gas mark 4.
3.
In a small bowl mix together the Bicarbonate of soda and yoghurt and
leave to one side.
4.
In a separate bowl stir together the flour, baking powder and sugar.
5.
Into the bowl add the courgette, oil, egg, lemon zest, vanilla
extract and yoghurt mix.
6.
Quickly combine the ingredients until mixed and then spoon into the
cases. Fill up to the top.
7.
Bake for about 30 minutes until the muffins have puffed up but have
cooked through.
8.
Leave to cool on a wire rack.
This
is a sponsored post on behalf of Westland Horticulture. The words, photographs and recipe are
my own.
Thursday, 23 May 2013
Rhubarb, Lemon and Ginger Cake
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| Rhubarb, lemon and ginger cake |
I can't seem to stay away from the
rhubarb in our garden at the moment. Nor can I seem to stop combining
it with some lemon and ginger. However this is all in aid of of a
good cause namely being the Recipes
for Life challenge set by Vanesther at Bangers
& Mash for the Swallow
charity.
I had the perfect opportunity to make
this cake last weekend as it was my local Clandestine
Cake Club meeting which had the theme of 'Cakes
from the vegetable patch'. All I can say is that when I went to
pick out the going home samples there was only one piece of my cake
left.
It's quite a pleasure being able to cut
the rhubarb, bring it into the house, wash it and then use it
straight away. If if don't have any rhubarb in your garden there's
plenty about in the supermarkets at the moment. Quite often it's
reduced because I don't think people know what to make with it. Now
you have no excuses!
I like to call this a 'right way up,
upside down cake'. The faff of having to turn a large cake over in
order to get it out the tin scares me a bit so instead I just put the
rhubarb on top to cook. Basically, I don't do difficult.
There were a few pieces of rhubarb left
in the syrup so of course I scoffed them. If you don't want to bake
the whole cake and just want a simple pudding then just make the
topping. It would make a simple summer dessert served with some
natural or Greek yoghurt.
Equipment: 8in (20cm)
loose-based or springform cake tin, greased and lined, large frying
pan.
Ingredients
9oz (250g) Rhubarb (about 4 sticks,
mine weighed 254g)
3½
oz (100g) Caster
sugar
Juice and zest of 1 Lemon
7oz (200g) Unsalted butter or baking
spread
5oz (150g) Dark muscovado sugar
2 tbsp (30ml) Honey
¼
pint (150ml) Milk
2
Large Eggs
10½
oz (300g) Self-raising
flour
2
tsp (10ml) Ground ginger
2
tbsp (30ml) Crystallised ginger, finely chopped
Method
1.
Grease and line the baking tin. I use reuseable non-stick liners.
2.
Pre-heat oven to 180°C/Gas
mark 4
3.
Chop the rhubarb into 4cm pieces (Yes, I used a ruler).
4.
In the frying pan put the rhubarb pieces along with the caster sugar,
2 tablespoons (30ml) of lemon juice and 3 tablespoons (45ml) of
water.
5.
Bring to the boil and then bring the temperature back down to a
simmer.
6.
Cook the rhubarb until it has soften but not falling apart.
7.
Put the rhubarb and the lemon syrup mixture to one side (do not get
rid of the syrup!)
8.
In a saucepan put the butter/baking spread, muscovado sugar and
honey. Heat gently until the butter and sugar have melted. Put to one
side.
9.
In a large bowl lightly beat the milk and eggs together.
10.
Add the butter/sugar mixture to the eggs and milk. Then stir in the
flour, lemon zest, ground ginger and crystallised ginger.
11.
Pour the mixture into the prepared tin.
12.
Place the rhubarb on top of the cake batter (it's a very moist cake).
Keep the syrup still!
13.
Bake for around 1 hour until a skewer comes out clean.
14.
Leave the cake in the tin and pour over the lemon syrup. Leave to
cool completely in the tin before turning out.
Wednesday, 15 May 2013
Rhubarb, Lemon & Ginger Friands
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| Rhubarb, lemon & ginger friands |
A couple of weeks ago I
wrote about the tidy-up we had in our garden
and one of the things I was looking forward to was the rhubarb
growing so all the family could enjoy it in some tasty treats. All
four of us are rhubarb fans and the brilliant thing about rhubarb is
that it is so easy to grow. The variety we have is Timperley Early
but due to the seemingly constant snow in the past months it hasn't
been as early as usual. Despite living in Yorkshire we don't force it
but simply let it die down at the end of the season and then wait for
it to come back up the next year. That's it. The perfect crop for a
lazy gardener.
I've recently acquired 8
mini loaf tins which I have been desperate to use. Therefore I
decided to posh up my usual style and make some friands. You can buy
special friand tins but these tins have worked just as well. My tins
measure 9cm x 6cm around the top and have a depth of 4cm. You can
also bake these in muffin cases. If you do use muffin cases or
another sort of tin just make sure the mixture doesn't come any
further than two-thirds of the way up the sides.
This month's Recipes
for Life challenge for the Swallow charity is rhubarb, lemon and
spice and since these contain the magical trio I will be submitting
them to Vanesther at Bangers
& Mash.
With the seasonal rhubarb I
will also be sending this to Ren Behan for Simple
and in Season. Although, I expect she is probably sick of the
sight of rhubarb recipes by now. I'm sorry.
My tip for this recipe is
don't melt the butter until you need it otherwise it will cool and
turn back into its original state. Obviously this was done purely for
recipe testing methods...If you are wondering what to do with the
leftover 5 egg yolks I make a rich scrambled eggs with mine.
Alternatively you could also buy cartons of egg whites in the
supermarkets now. I've never tried them but I have heard very good
reports about them.
Equipment: 8
friand/little loaf tins or muffin tin lined, electric whisk.
Ingredients
2½
oz (75g) Plain
Flour
7oz (200g) Icing sugar
1 tsp (5ml) Ground ginger
4½
oz (125g) Ground almonds
Zest of 1 lemon
5 Egg whites
6oz (175g) unsalted butter,
melted
1 stick (about 2oz/50g)
Rhubarb, chopped into 1cm pieces.
Method
1. Pre-heat oven to 200°C/Gas
mark 6.
2. Grease
the friand/loaf tins or line a muffin tin with paper cases.
3. In
a large bowl sift the flour, icing sugar and ground ginger.
4. Stir
in the ground almonds and lemon zest.
5. In
a separate bowl whisk the egg whites until frothy – not stiff
peaks!
6. Melt
the butter.
7. Fold
in the egg whites and butter into the dry ingredients.
8. Spoon
the mixture into the tins or cases.
9. Place
the rhubarb pieces on top of each friand.
10. Bake
for about 20 minutes until a skewer comes out clean.
11. Leave
in the tins for about 5 minutes to cool slightly and then turn out
onto a wire rack to cool completely.
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