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Tag Archives: lemon

Apple and Rosemary Muffins with Lemon Glaze



My go-to recipe for muffins these days is Matt Stone’s wonderful Greenhouse muffin recipe, blogged here.  His book The Natural Cook Maximum Taste Zero Waste is one of my favourite reference cookbooks at the moment. This recipe works well, as Matt suggests letting the mixture sit in the fridge overnight to let the flour hydrate and the flavours deepen. The resulting texture and taste are exceptional!

I’m experimenting with different flavours for this recipe. This recipe features rosemary, a fragrant woody herb, which gives the muffins a lovely intense aromatic flavour. I’ve used  apples, and lots of cinnamon and ground ginger. I drizzled the muffins with a lemon icing, which complements the rosemary beautifully.

Ingredients

4 free-range eggs

280g raw sugar

200g apples, unpeeled and grated

150ml vegetable oil

10g chopped fresh rosemary

300g  or wholemeal plain flour

2 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

¼ tsp salt

Juice of 1/2 lemon

Enough icing sugar to make a lemon icing that will glaze the muffins, and drip a little over the sides

Method

Pre-heat the oven to 160 degrees fan-forced 180 degrees non fan-forced.

Whisk the eggs together in a large mixing bowl and once things start to get foamy, slowly begin to pour in the sugar. Keep whisking until the sugar has dissolved and the mixture has doubled in size. Whisk in the apple, oil and chopped rosemary. Use a spatula to gently fold in the flour, baking powder, cinnamon, ginger and salt.

The mixture can be baked straight away, but Matt suggests leaving it in the fridge overnight. This will give the flour a chance to hydrate and the baking powder to activate, resulting in a more consistent muffin texture. The mix will keep for 3–4 days in the fridge too.

Grease a 12-hole standard muffin tin and line the holes with squares of baking paper. Spoon in the muffin mixture and press it down to the level of the tin.

I used my fancy new Silverwood molds instead – available pretty easily in the UK, but if you’re in Australia like me, you will need to go to Blackwood Lane in Melbourne to buy them. If you want to use a fancy mold, my advice is to butter and flour very carefully to avoid the muffins sticking. I actually butter the molds, stick in the fridge for 10 minutes, then butter again, and finally flour.

Here is a photo of the molds I used:


Place the tray in the oven and cook for about 20 minutes, checking with a skewer to see if the muffins are cooked.

Once cooked, remove the muffins from the oven and leave to cool in the tin for 5–10 minutes. Remove them from the tin, peel off the baking paper and place on a wire rack to cool completely.

To make the lemon glaze, mix the lemon juice with enough icing sugar to achieve the desired consistency.

Spoon the lemon glaze over the muffins, allowing a little to drop down the sides.


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Strawberry and Lemon Cupcakes

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These little cup cakes are dead easy! The recipe is basically Nigella Lawson’s from her book How to be Domestic Goddess. It all happens in the food processor!

Ice however you like – I chose a strawberry buttercream with real strawberries and a lemon glaze. My piping skills are pretty bad – something I need to learn to perfect!

Ingredients

Cupcakes

125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

Strawberry Buttercream Icing

75g strawberries

1 tsp lemon juice

50g butter, softened

250g icing sugar, sifted

Lemon Icing

2 tblsp lemon juice

Enough sifted icing sugar to make a thick but spreadable icing.

Method

Cupcakes

Preheat the oven to 180 degrees C and line a muffin tin with cup cake cases.

Put all the ingredients except the milk in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Spoon mixture into the cases, filling the cases equally.

Place the tin in the oven and bake for 15 minutes or until the cup cakes are cooked and golden on top.

Take the cup cakes in their cases out of the tin and cool on a wire rack.

Ice half with the strawberry buttercream and the other half with the lemon icing.

 Strawberry Buttercream Icing

Put the strawberries and lemon juice in a food processor and whiz to purée.

In a separate bowl, cream together the butter and icing sugar until combined, then gradually add the strawbewerry purée, beating continuously.

Lemon Icing

Mix the lemon juice with the icing sugar in a bowl until you achieve the desired consistency.

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Quick Mix Citrus Cake

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This cake is based on Annabel Langbein’s Orange Lightning Cake from her recent book Simple Pleasures. It’s an easy cake where most of the ingredients are combined at the same time.

The original recipe calls for an uncooked whole orange. I substituted candied cumquats and lemon for the orange, as I had a jar of cumquats from winter bottling in the store cupboard which I though would be quite piquant. The cumquats were cooked. I added half a lemon (uncooked) as I thought the cake might be a little sweet. I cut down on the sugar in the recipe for the same reason.

I used a fluted tin for presentation.

Ingredients
1 orange (unpeeled)*
1 tsp bi-carbonate of soda
125 gms softened butter
1 cup sugar#
2 eggs
1 tsps vanilla extract
2 cups flour
1 cup sultanas or raisins
1/2 cup chopped walnuts (optional)

Method
Preheat oven to 160 degrees C. Grease a 20cm diameter cake tin or fancy tin and line the base with baking paper.
Cut the orange or other fruit into segments, remove the seeds and whizz in a food processor until finely chopped.
Dissolve bi-carbonate of soda in 1/2 cup water and add to the food processor with butter, sugar, eggs, vanilla and flour. Whizz to combine. Add sultanas or raisins, and walnuts if using, and stir with a spoon or pulse several times to just combine.
Pour into prepared cake tin and bake until a skewer inserted into the centre comes out clean 50-60 minutes.
Cool for 5 minutes in the tin before turning out onto a cake rack. Serve with a dusting of icing sugar, or fresh berries, or lemon or orange water icing.

* I substituted 1/4 cup candied cumquats and half a lemon.

# If using cumquats use 3/4 cup sugar.

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Strawberry Conserve

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This recipe from my mother was my first attempt at jam making. I’m not sure who developed this version, but the jam is sensational as it is slightly tart, having only half the sugar of other recipes. As strawberries have a high pectin content, it sets well.

It’s really a conserve, as the fruit is kept whole. Conserves are a form of preserving in which whole fruit is suspended in jelly. I find berries make great conserves.

My mother noted: “do not make large quantities  – 2 pounds (1kilo) of strawberries is the maximum to be made at the one time”.

I’ve been making this conserve for ages and it’s always scrumptious.

Ingredients

500gms strawberries
250gms sugar
Juice of 1 lemon

Method

Hull the strawberries and put into a china or plastic basin (not metal).  Cover with the sugar and leave for several hours or overnight.

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Add lemon juice and gently stir the mixture to make sure all the sugar is dissolved.

Transfer to a large saucepan and boil briskly, testing for setting point regularly. When setting point* is reached – about 25 to 30 minutes, remove pan from the stove. Ladle carefully into sterilised jars and leave to cool.

Note: use a wooden spoon and do not stir vigorously so that the berries are kept mostly intact.

*Testing for setting point
While the jam is cooking, place a small saucer in the freezer to thoroughly chill (about 5 minutes). When you think the jam may have reached setting point, remove the saucer form the freezer, place a teaspoonful of jam on it, put back in the freezer for 3 or 4 minutes. If the jam has a jelly-like consistency or a crinkly skin has formed on the sample, the jam is ready.

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Baked Cheesecake with a Sour Cream Topping

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This is a baked cheese cake and was first made by one of Quirky’s siblings, a very good if somewhat infrequent cook. The recipe hails from the Sydney County Council in the 1960s.

This version comes from a handwritten recipe from a family cookbook. I have left the measurements in Imperial, as this rather adds to the charm of the recipe. They can be easily converted.

I would suggest using vanilla extract or vanilla paste, and would also recommend the use of a food processor.

Ingredients

Crumb Crust
I/2 lb plain sweet biscuits
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
3 oz butter

Cream Cheese Filling
1 lb cream cheese
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
4 eggs

Topping
1 carton (1/2 pint) sour cream
1/2 teaspoon vanilla
1 dessertspoon lemon juice
1 level tablespoon sugar

Method

Crush biscuits very finely and add nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in biscuit crumbs.

Press firmly into greased 8″ springform tin bringing mixture within 1/2 ‘ from the top of the tin.

Put cream cheese, sugar, vanilla and lemon juice in a bowl and beat well. Add eggs one at a time, beating after each addition.

Pour mixture into uncooked crumb crust and bake in a moderate oven at 375 degrees for 30 minutes. Remove from oven.

Beat together the topping ingredients and pour over hot cheesecake. Return to oven and bake for a further 10 minutes.

Cool, then store in refrigerator for at least 6 hours or overnight.

Decoration

Decorate with sugar frosted fresh fruit and chocolate leaves. I used cherries, strawberries and black grapes for this particular birthday cheesecake. To make the sugar frosted fruit, coat fruit in lightly beaten egg white then dip in caster sugar.

To make the chocolate leaves, dip camellia leaves in melted dark chocolate, leave to set in the fridge, then gently peel away the leaves leaving the chocolate imprint intact.

Serves 10 -12.

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Lemon Drizzle Cake with Passionfruit Icing

 IMG_5931I’m currently researching lemon cakes. It’s a tough job, but someone has to do it! I love any cakes with lemon or yoghurt or white chocolate or sour cream and that incorporate a lemon syrup.

I’ve made Jamie Oliver’s Greek Semolina cake and the always wonderful Le Pirate’s Lemon White Chocolate cake recently, both with my own Quirky tweaks.

And I have been making Claudia Roden’s Middle Eastern orange cake for many years. So I made a cake which incorporated the Claudia Roden idea of cooking the whole fruit, with a yoghurt and oil based cake. Lemon drizzle syrup and a passionfruit icing gave a tangy sweetness.

Cook’s note: I have found with this cake and previous versions that you need to drench the cake with lemon syrup to make sure it’s very moist. Maybe I need to adjust my flour quantities or my cooking times? I would welcome some thoughts!

Lemon Drizzle Cake with Passionfruit Icing

Ingredients

1 lemon
1 cup caster sugar
3 eggs
1 cup vegetable oil
1 cup Greek yoghurt
2 cups self raising flour

Method
Preheat oven to 180 degrees C. Grease a 24 cm spring form tin and line the base with baking paper.

Place the lemon in a saucepan with water and boil gently till soft- about 1 hour. When cooked, leave to cool, then blitz in a food processor until pureed.
Place the caster sugar in the food processor, blitz until well combined.  Add the eggs and oil, mix well. Stir in the yoghurt, followed by the flour.

Pour the mixture into the tin. It will be quite loose.  Bake for 30 – 40 minutes until a skewer inserted into the centre comes out clean. Cool slightly in the tin, and then turn out onto a rack.

Lemon Syrup

Combine 1/2 cup lemon juice and 1/2 cup caster sugar in a small saucepan until the sugar dissolves and the mixture is clear.

Pierce the cake all over with a skewer. While the cake is still warm, drizzle the lemon sugar syrup over the cake and allow it to soak in.

Passionfruit Icing

Place 1 cup icing sugar in a bowl with 2 passionfruit. Mix carefully to make a smooth, flowing icing. Ice the cake, allowing the icing to flow over the sides of the cake.

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