Tag Archives: lemon

Lemon Drizzle Cake

When it was my turn for baking and serving at the teahouse, I decided to make a couple of Lemon Drizzle Cakes as half of my contribution.

Lemon Drizzle Cake

Lemon Drizzle Cake

Ingredients

200g margarine
200g caster sugar
2 lemons
3 eggs
200g self raising flour
milk to mix (optional)
75g granulated sugar

Method

Preheat fan oven to 160 deg C.
Line a 21 x 8cm loaf tin.
Grate the zest from the lemons.
Cream margarine and caster sugar together.
Mix in lemon zest.
Beat the eggs in a jug.
Gradually beat in the egg.
Fold in the flour.
The mixture should be a dropping consistency. If it is too stiff, add a little milk to mix.
Spoon into prepared tin.
Cook on middle shelf of oven for about 45-50 minutes.
Test with a skewer. It will come out clean when the cake is ready.
Leave in tin.
Meanwhile squeeze the lemons.
Mix granulated sugar into lemon juice.
Make lots of holes in top of cake with a skewer.
Gradually pour over the warm cake.
Leave to cool before removing from the tin.
Cut into slices.
Serve and enjoy.

Lemon Drizzle Cake

Lemon drizzle is one of my favourite cakes. I’d love to hear your favourite?

Lemon Drizzle Cake

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Lemon Curd

This post is long overdue. I think I promised to post this recipe on my blog a couple of years ago, when I was reviewing the chalk-board style labels. It is adapted from a recipe passed down from my mum. In particular, I’ve significantly reduced the amount of sugar, which gives it more of a tangy taste.

I needed to make some lemon curd this week to use in another recipe, so watch out for that soon.

Lemon Curd

 

Lemon Curd

Ingredients (fills 1 standard size jar)

3 eggs
75g granulated sugar
100g butter
3 – 5 lemons depending on size

Method

Preheat oven to 140 deg C.
Place jar and lid on baking tray in preheated oven for at least 10 minutes, to sterilise them.
Leave in oven until you are ready to use the jar.
Grate the zest of the lemons.
Squeeze the lemons to give 125ml of lemon juice.
Add eggs, sugar, butter, zest and juice to saucepan.
Cook over a medium heat allowing the butter to melt.
Whisk continually until thick, to avoid bits of egg white coagulating.
Tip into sterilised jar and put lid on.
You may optionally put a wax disc on top of the lemon curd, prior to putting the lid on, but this is not essential.
Store in refrigerator for upto 3 weeks.

Lemon Curd

Delicious on a slice of bread or in a cake. And so much tastier than shop-bought lemon curd.

I’d love to hear what preserves you enjoy?

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Chicken and Lemon Traybake

I was inspired to try cooking a traybake by Easy Peasy Foodie who shared her Christmas Turkey traybake here. This sounded ideal for our Christmas dinner as I was planning to cook it at my parents’ house but also intending to arrive around midday, so time would be a limiting factor. However I wanted to try cooking a traybake in advance of Christmas, to avoid anything going wrong on the day, so this is the recipe that I came up with.

Chicken & Lemon Traybake

Chicken and Lemon Traybake

Ingredients (serves 4)

8 chicken legs and thighs
1 lemon
3 large potatoes
1 medium onion
8 mushrooms
2 sweet red peppers
8 cherry tomatoes
1 tsp dried rosemary
salt and pepper
2 tbsp olive oil

Method

Preheat fan oven to 180 deg C.
Chop the peppers into quarters lengthways.
Chop the lemon into 8 pieces, removing any pips.
Peel and chop the potatoes into small pieces.
Peel and chop the onion into 8 pieces.
Add the oil to a large roasting tray.
Heat in oven for about 1 minute.
Add all the vegetables except for the tomatoes.
Add the chicken.
Turn everything a few times to baste with the oil.
Sprinkle in the rosemary.
Season with salt and pepper.
Cover with foil.
Cook in preheated oven for about 1 hour, basting at intervals.
Remove the foil.
Add the tomatoes and cook for a further 10 minutes.
Serve with a selection of green vegetables and enjoy.

lemon & chicken traybakeWe all agreed it was a very tasty meal. And I felt happy and ready to then follow up by cooking a Christmas turkey traybake for 10 people. I used 3 roasting trays for such a large number and did as much vegetable prep as possible in advance at home before driving to my parents’ house. I used turkey steaks and a selection of vegetables comprising potatoes, baby carrots, parsnips, sprouts and sweet peppers, but cooked the pigs in blankets separately since the meal needed to be gluten-free for one person. Sorry no photos of my Christmas traybake, as too much else going on.

I’d love to hear your ideas for a traybake?

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Lemon Chicken

Happy New Year everyone. Shall we start the year with a recipe?

I’ve been trying to find a chicken meal that appeals to both boys. Son1 loves chicken curry best which son2 hates, although he loves plain chicken. And now I think I’ve found the answer with Lemon Chicken.

Lemon Chicken

Lemon Chicken

Ingredients (serves 4)

450g diced chicken
1 large lemon or 2 small lemons
100 ml chicken stock
1 tbsp soy sauce
1 tbsp honey
1 tbsp cornflour
1 tbsp plain flour
2 tsp olive oil

Method

Grate the zest from the lemon and then squeeze.
Mix together the lemon juice, chicken stock, honey and soy sauce in a jug.
Mix in the cornflour.
Stir in the lemon zest.
Microwave for about 1-2 minutes until the sauce thickens.
Meanwhile tip the plain flour into a flat dish.
Add the chicken and turn several times until it is fully coated in flour.
Add the oil to a wok and gently heat.
Add the chicken and fry for about 10 minutes.
Add your choice of vegetables and fry for about 5 more minutes until vegetables soften.
Stir in the sauce and cook for about 2 more minutes.
Serve with fried sliced potatoes and enjoy.

lemon chickenI’d love to hear what is your favourite chicken meal?

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