Tag Archives: lemon zest

Lemon and Courgette Drizzle Cake (no butter)

Lemon and Courgette Drizzle Cake (0594)So let me set one thing straight: I’m definitely not on some kind of health kick, as in eating clean and all that hoo-ha. However lately I’m on this…how shall I put it?…try-many-new-things…thingamabob. I’m sorry, but my vocab skills are out the door today. Please bear with me just a tad longer. This little gem of a recipe is worth the wait.

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Grilled Garlic Chicken Breasts

Grilled Garlic Chicken Breasts (9858)One of the easiest things for me to cook when I feel as if I’m racing against time is chicken. I know I’m not alone on this; when people ask me for recipes, 99 percent of the time it’s all about cakes or chicken. My favourite chocolate cake recipe? Done. An easy chicken recipe? You’re sorted. And here’s another one.

I don’t normally go for chicken breasts, because I feel edgy cooking them. I prefer something on the bone, like chicken legs. The meat nearest the bones is always more tender and juicier, and almost never goes dry, no matter how long you cook it for. It also reminds me of my mum’s Sunday lunches, and my obsession with drumsticks. They would fall off the bone, and at the end of the meal I would declare that they were the best thing I’ve ever had. (Excluding chocolate and marshmallows, of course.)

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Lemon Sherbet Cake

Lemon Sherbert Cake (0121)

Writing about some of my favourite cake recipes at the end of every April has become a sort of tradition here on C&T. It’s my birthday later on in the week so it’s kind of themed, at least for me! It started a few month after the birth of this blog, when people started asking me about the cake or cakes (because yes, there were times when I made more than one) I usually make for the day. I try to vary as much as possible, but I can happily say that more often than not there’s always a copious amount of chocolate involved.

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Amaretto Pancakes

Amaretto Pancakes (7657)

I can still remember writing last year’s pancake recipe. Seems like yesterday. Making pancakes is one of my weekend highlights; in my books it’s not right to leave them until Shrove Tuesday. And what a beautiful thing it is when I find time to make them during the week. A rare occurrence I admit, but it happens.

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Blueberry Muffins

Blueberry-Muffins-(6541)A very good friend of mine always asks me for more muffin recipes. I get this. Unlike cakes, my personal preference if I were to choose (I don’t think so), muffins are charming little things. Even though I may have a muffin with my coffee when out running errands, I prefer homemade ones. Somehow shop-bought ones seem too big, too out there if you know what I mean.

Sometime ago I was invited to a YSL event at a local store. In one corner the ladies prepared a spread of pretty little cupcakes, which seem to be all the rage nowadays. To me they looked more inviting than all the expensive stuff in the shop. They were good, a bit on the small side, but good nonetheless. One would argue that you cannot look sophisticated while devouring a large chunk of cake! I went home and I wanted to bake something in between.

Homebaked muffins will be smaller than the huge things you might get at the store but don’t let that deter you. You can make the mixture in five minutes flat and they are so convenient when you have people round for afternoon tea. All you need is coffee! Blueberries are great here, but you can use whatever you want…strawberries, raspberries, or perhaps a mixture of both. Makes 12.

  • 250g plain flour
  • 2 ½ teaspoons baking powder
  • 120g unsalted butter, softened almost melted
  • 120g golden caster sugar
  • 2 eggs, lightly beaten
  • 100ml milk, preferably full-fat
  • zest and juice of 1 lemon
  • 180g blueberries

Line a 12-hole muffin tray with muffin cases and preheat the oven to 190ºC.

In a large bowl, sift the flour and baking powder together and set aside.

In another bowl, beat the butter together with the sugar, eggs, milk, lemon zest and juice till everything is just combined.

Fold in the flour mixture gently into the wet ingredients preferably with a spatula. Tip in the blueberries, and don’t overmix. A lumpy batter is exactly what you want here!

Using an ice-cream scoop, distribute the mixture evenly in the tray and bake for approximately 15 to 18 minutes. They should be ready by then but always check by inserting a skewer in the middle of one muffin just to be sure.

Place them on a cookie rack to cool, and eat them when they are slightly warm on the same day. They should keep in an airtight container until the next day – good excuse to invite a good friend for tea. Enjoy!

Rob x

(Adapted from River Cottage Handbook No. 8: Cakes, Pam Corbin, Bloomsbury, 2011.)