I love the fact that citrus fruit are at their peak during the most miserable part of the year. It’s so wonderful to be able to enjoy something so bright and zingy and fresh amidst all the heavy winter food. Citrus fruit are like a […]
This is such a classic Christmas combination. Tart cranberries and sweet fragrant orange combined with all the luxury and indulgence we deserve at this time of year. Panna cotta is also a fantastic dessert for the festive season, when we’re all so busy and could […]
I haven’t baked cupcakes in forever. I’m not sure if it’s because they went out of style a little bit or because I’m a pretty greedy person and I’d rather bake one big cake that can be cut into generous slices!
These aren’t as sweet and sickly as some cupcakes can be, thanks to the rich and creamy mascarpone frosting and the tangy lemon curd filling.
90g butter, softened
375g plain flour
3 tsp baking powder
3 tbsp of elderflower cordial
4 tbsp milk
filling & frosting
2-3 tbsp lemon curd
150g butter, softened
150g icing sugar
1 tbsp elderflower cordial
lemon and lime zest to decorate
Pre-heat your oven to 190°c and line a cupcake tin with 12 wrappers.
Sift together the flour and baking powder then combine this with the sugar before beating in the butter until the mixture looks like damp sand.
In a separate bowl or jug mix together the milk and eggs. Slowly mix this into the dry ingredients a third at a time until you have a smooth, fairly liquid batter. Stir in the elderflower cordial.
Divide the batter evenly between the cupcake cases and bake for 20 minutes, give or take, until the cakes have risen and are nicely browned. Leave to cool on a wire rack.
Once the cakes are completely cool cut a small section out of the top of each one. If you have an apple corer this will do the job quickly and easily. Fill the resulting hole with a little lemon curd and replace the little sponge cap.
To make the frosting beat together the butter and icing sugar before adding in the mascarpone and the elderflower cordial. Pipe or spread the frosting on top of the cakes, being careful to cover the little sponge lids and then sprinkle each one with a little lemon and lime zest.
Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub? You can […]
I’m not really a fan of smoked salmon. I’m not really a fan of anything smoked (except maybe chili) and I’ve made these a couple of times but I think that the salmon I used the first time I made them was a little milder then the latest ones because I really quite enjoyed them. (To tell the truth these ones got passed to Mr Colonial Cravings after a couple of mouthfuls,but he really enjoyed them so that makes it okay!)
Baking the salmon gives it a really nice flaky texture whilst the creamy filling keeps everything nice and moist.
It’s quite important to chill these before you bake them, otherwise they lose their shape a little. That does mean that you can make them well in advance and leave them in the fridge until you’re ready to bake them.
Feel free to adjust the amount of horseradish to suit your own tastes. I love it but if you want to tone it down a little then that’s fine by me!
300g smoked salmon slices
zest of 1 lemon
1 1/2 tablespoon horseradish sauce
big pinch of black pepper
Wilt the watercress either in a steamer or with a quick blast in the microwave and then roughly chop it.
Beat together the ricotta, lemon zest, horseradish and black pepper. Fold the watercress into this.
Lay out the smoked salmon, using about three slices per parcel and overlapping them to make a wheel/star shape. Spoon a dollop of the filling into the middle of each one and then fold over the edges to create a little parcel. Flip them over so that the neatest side is on top and then put them in the fridge to chill for at least 15 minutes.
Pre-heat your oven to 180°c and lightly grease a baking tray. Pop the parcels on the tray and bake them for 10 minutes before serving warm on a bed of dressed mixed leaves.
I love a good citrus bake. Pies, tarts, bars, they’re all good. And then there are citrus cakes. I think I might even prefer a tangy citrus flavoured cake to a rich chocolate one. This one is so pretty too. Blood oranges are such a lovely ingredient to use whilst they’re in season. They have a wonderful sweetness and the colours of some them are really something. Who needs artificial colourings eh?
1 blood orange
1 tbsp honey
2 tbsp sugar
pinch of salt
115g plain flour
1 tsp baking powder
35g ground almonds
50g plain yoghurt
2 tbsp milk
1 tbsp poppy seeds
2 heaped tbsp thyme leaves
zest of one blood orange
Pre-heat your oven to 180°c and grease and line your cake tin.
Thinly slice the orange and add it to a pan with the water, honey and sugar for the topping . Bring to a simmer and cook for a few minutes until the rind starts to soften a little. lift out the fruit and set it aside but reserve the cooking liquor.
In a large mixing bowl cream together the butter, sugar and salt until they are quite fluffy. Beat in the eggs, one at a time, following each with a spoonful of the flour. Sift together the remaining flour and the baking powder and briefly beat this into the batter. Fold through the ground almonds.
Mix together the milk and yoghurt and then use this to loosen the mixture. Finally mix in the orange zest, thyme and poppy seeds.
Arrange the drained orange slices in the bottom of the baking tin. Pour the batter into the prepared tin and level off the top. Bake the cake for 30-35 minutes and then leave in the tin to cool.
To finish the cake bring the reserved cooking liquor to boil until it has reduced by half and become quite syrupy. Invert the cake onto a serving plate, remove the tin and peel off the lining paper before pouring on the syrup.
I actually created this cocktail to serve before our Burns Night supper but look at how pretty it is! It’s perfect for Valentines day too. I wouldn’t recommend using a really, really, peaty whisky in this but you should still choose something nice and smooth, […]