Brown butter, I have decided, should be included in the government’s food pyramid. At the pointy end – nestled between legumes and fresh vegetables.
It is utterly delicious and life-changing. Who’d athunk that simply cooking butter until dark golden could create such a luscious taste sensation? Continue reading
Lemon is lovely, don’t you agree? I adore baking with citrus – the aroma of a zested lime or lemon coupled with the scent of general baking is amazing.
I recently found myself with a glut of lemons after my mum-in-law gave us a basket full from her tree. This recipe only used one of countless lemons but the freshness of these lemons really lifted the taste. Continue reading
With a glut of lemons beckoning from our oft-neglected but much loved lemon tree it was time to get baking. Lemon shortbread. Lemon and yogurt loaf. And this delicious cake that will make your mouth sing of all the pretty things. I discovered this recipe on the BBC site, which I find to be a wonderful resource when baking. It is from Paul Hollywood, who is quite the hero baker in his native Britain. I tweaked it a bit, switching his plain flour/ baking powder mix for straight self-raising flour and reducing the sugar. Considering the cake is finished with two different types of sugar I would even suggest minimising the amount of sugar in the recipe proper if your tooth isn’t overly sweet. Continue reading
This weather is driving me crazy! Last year was officially the hottest on record for Australia and one can only assume it is going to get hotter. For a creature the colour of milk, such as myself, this is not good. My skin says I should be living in Scandinavia but here I am, Sydney born and bred.
We have had a reprieve for the past few days but it will soon be hot again. This is cold comfort for my friends in the northern hemisphere currently experiencing snow, storms and freezing temperatures. Stay safe everyone.
In the meantime, here is a super easy treat, perfect for long hot summer days. Misses 6 & 8 made these pops themselves and couldn’t wait to try them. Two thumbs up 🙂 Continue reading
Baking with lemon creates such a lovely fresh smell throughout your kitchen that you’ll wonder why you ever bake anything else. This super simple cake is just delish for morning tea, and is perfect with a liberal dusting of icing sugar. The recipe is from my stand-by AWW Quick Mix Cakes book, and all I did was reduce the amount of sugar from the suggested one cup.
Gather:
125g butter at room temp, diced
2 teaspoons grated lemon rind
2 eggs
¾ cup caster sugar
1 ½ cups self-raising flour
¾ cup plain yogurt
Let’s get to it:
Preheat oven to 170C and grease and line a 14cmx21cm loaf tin with baking paper.
Put all ingredients into bowl of electric mixer and beat until light and changed in colour.
Scrape into pan and bake for 50-60 minutes, or until a skewer comes out clean.
Allow to cool in pan for 10 minutes before cooling completely on wire rack.
Serve as is, or make up a simple icing by mixing 2/3 cup sifted icing sugar with 1 tablespoon fresh lemon juice and enough water to make a pouring consistency. Sprinkle over extra lemon zest.
the hungry mum 