I used this lemon curd as a filling for yesterday’s coconut oil sponge recipe it was full of lemony flavour and just sweet enough, but not too sweet.
I have been using the remainders from the cake on almost everything: toast, scones, biscuits. It tastes just as good as smothered over a victoria sponge!
Lemon Curd Scone
I used a basic recipe from Delia Smith sponge to create a coconut oil version, using the typical coconut oil conversion of 3/4 the weight of the butter stated in the recipe. I also added the rind of 2 lemons, and filled with lemon curd and a marscapone and fromage frais filling. My inspiration came from the June 2009 edition of delicious. magazine.
Lemon Sponge cake, filled with Lemon curd and marscapone
Yesterday I found a new food blog Smitten Kitchen I am sure you have all been reading it for years… I then found it again when I did a search for “Leek Quiche” this morning. I am starting to branch out of my cooking and baking comfort zone and what better way to start than with a summer quiche!
I loved the look of this Leek and Mushroom Quiche and decided to give it a go.
Leek and Mushroom Quiche, straight from the oven
I bought my first loaf tin the other day and decided to give some other than banana bread a go in it. After spending ages going through my cookbooks I decided to give Cherry and Almond teabread a go from the Good Housekeepings Great Baking recipe book p102. I had bought some dried cherries and was dying to try them in something. The combination of cherry and almond is amazing, and everyone loved it!
Cherry and Almond Teabread
As a side for my Steak and Potatoes dinner on Friday night, I made the best salad. Simple and tasty, the main flavour comes from having great ingredients.
Tomato and Red Pepper Salad
On Friday Scotland had some of the most beautiful weather, unfortunately I was at work. When I finished I immediately dashed to the supermarket to pick up some summery food. Like always the first hint of sunshine there is everyone dashes to the supermarket for meat to barbecue. Not one burger or sausage! So I just had to make do with steak, shame 🙂
Steak, Potatoes and Salad
So after making coffee muffins that tasted good, I decided to branch out with a coffee cake. I think I put the mocha frosting on too early, but it tasted just perfect.
Coffee Cake with Mocha Frosting
Largely based on the same recipe as my Low Fat Beef Stir-fry this has the surprising addition of broccoli. A version of this recipe was one of the first things my fiancee ever made me for dinner. While I have never been a broccoli-hater, I had relegated it to something to be boiled and put as a side vegetable. This dish made me see that Broccoli can be a main star. If you don’t believe me you’ll just have to try it and see.
Cooking the Broccoli
The problem is that recipes for Coffee Flavoured Muffins, not recipes for muffins to have alongside a cup of coffee, are few and far between. While on initial glance it might seem that there are quite a few recipes, 90% of the ones that do exist are actually exactly the same recipe.
The recipe below does contain coffee, and unlike the first of couple of recipes I tried is really really good.
Following on from my weekend of baking, I decided to try this recipe from For the love of cooking which was one of the first food blogs I added as an RSS feed back at the start of the year. If you haven’t had a chance to check it out you should!
Banana and Blueberry bread
Powered by WordPress & Theme by Anders Norén
