A Cornish girl's food adventures

Tag: citrus

Fig, orange and cardamom tarts

Fig, orange and cardamom tarts

I’ve been coveting my neighbours fig tree. It’s steadily ripening fruit keeps peeking over the fence and flirting with me! I’m always amazed when I see fig trees in the UK adorned with fruit. I always associate them with much warmer climates, like my friends […]

Lemon and basil hummus

Lemon and basil hummus

If there was aquafaba mousse last week then you may have guessed that there would be hummus this week! This is a lovely fresh, zesty tasting version of hummus, which is absolutely perfect for summer picnics, barbeques or just plain old snacking. It’s also very […]

Chipotle lime hummus

Chipotle lime hummus

Homemade hummus is such a quick and easy thing to make and it’s super-simple to tweak the flavours to suit your own taste, whether you want something classic and traditional or something a little different like this one with a spicy zingy kick!
I roast my garlic by just popping a few cloves into the oven when I’m cooking other things, so that I don’t have to turn the oven on for just the garlic but otherwise it should take 15-20 minutes at 170°c, until it becomes soft, sweet and caramelised.
If you haven’t got the time or the inclination to roast the garlic then you can use 1 clove of raw garlic instead, although this will give a slightly stronger garlic flavour.

Ingredients
2 cloves roasted garlic (see note above)
1 can chickpeas, drained
2 tbsp olive oil
juice of 2 limes
1 tbsp tahini
1 – 1 1/2 tsp chipotle powder (depending on how spicy you like things)
water and seasalt to taste

Put everything apart from the chipotle, salt and water in blender and pulse until everything is smooth. Add the chipotle and salt to taste, a teaspoon of spice is usually enough for me but you can add a little more if you like. Use a splash of cold water to thin out the hummus to your preferred consistency. Serve with warm pitta bread and crudites.

Lime and coconut drizzle cake

Lime and coconut drizzle cake

For my birthday this year I thought that I would keep things simple and just make this lovely loaf cake, to be sliced and enjoyed with a cup of Earl Grey tea. Obviously being a drizzle cake it’s lovely and moist (sorry but there isn’t […]

Orange and passionfruit tart

Orange and passionfruit tart

We all need a little extra sunshine at this time of year. I think that might be why nature made it that oranges only take on their beautiful colour once the weather turns cooler… This is a lovely dessert, a rich, buttery, chocolate crust topped […]

Lime, coconut & ginger shortbread

Lime, coconut & ginger shortbread

As far as I’m concerned shortbread of any description is pretty irresistible but this recipe is especially so.
These biscuits are buttery and crumbly with the luxurious touch of rich dark chocolate. The combination of tender coconut, warming crystallised ginger and zingy lime is just delicious and works fabulously in biscuit form.
These are a perfect treat to brighten up an Autumn day!

Ingredients
makes 18-20 (depending on size)
115g butter, room temperature
50g sugar
pinch of salt
zest of 1 lime
120g plain flour
20g cornflour
30g semolina
40g desicated coconut
25g crystalised ginger, finely chopped

dark chocolate to decorate (about 50g should do it)
extra coconut

Cream together the butter, sugar, salt and lime zest until they are quite soft and fluffy. Whisk together the dry ingredients to ensure that they are well blended and then mix them into the butter mixture together with the finely chopped ginger. Using your hands if you find it easier bring everything together to form a nice soft dough.
Roll the dough into a sausage shape, about 4cm in diameter, and wrap securely in clingflim. Place in the fridge to chill for 15-20 minutes.
Pre-heat your oven to 150°c and line a large baking sheet with a baking parchment or a silicone mat. Slice the dough into rounds, about half a centimetre thick and spread them out on the baking sheet. Bake the shortbread for 20-25 minutes until it is just starting to turn golden brown at the edges. Leave to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Melt the chocolate and pour it into a shallow dish. Place the extra coconut in another shallow dish and dip the edges into the chocolate, followed by the coconut. Leave to set. Store in an airtight container for as long as you can resist eating them!

Frozen kiwi margarita

Frozen kiwi margarita

Today is set to be a scorcher! Whilst my little veggie patch is struggling a bit with the heat and my peas are looking very sorry for themselves, I have to confess that I am loving it. You just need to drink plenty and relax […]

Kiwi lime pie

Kiwi lime pie

Hey, can you guys promise me something? Promise me you’ll never buy a key lime pie (unless maybe if you’re actually in the Florida Keys). This recipe makes the most delicious key lime pie and it’s ludicrously quick and easy. On a warm summers day […]

Vegan mango gin flip

Vegan mango gin flip

I love an egg white based cocktail but they aren’t the kind of thing that you can make all the time, unless you’re also going to make custard all the time (or something else to use up all those leftover egg yolks). Some people are also a bit put off by the idea drinking raw egg white in a cocktail, or you might simply want a vegan alternative.
Whatever the reason, I urge you to give this cocktail a go. It’s got such a lovely velvety texture from the aquafaba and lots of refreshingly tropical flavour from the mango and lime.

Make the mango puree by simply blending the flesh of a very ripe mango until it’s completely smooth, it shouldn’t need any extra sweetening.

Ingredients
serves 1
35ml aquafaba (the water from canned chickpeas)
15ml simple syrup
15ml lime juice
35ml gin (I used Cotswold)
30ml mango puree
ice

Shake the aquafaba for a minute on its own in a cocktail shaker, this helps to aerate it. Add the remaining ingredients and plenty of ice and vigorously shake again. Strain into coupe shaped glasses, garnish and serve.

Bergamot & gin soak cake

Bergamot & gin soak cake

So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because […]