Blueberry and Lemon Loaves

Now for those of you who have seen our recipe for Blueberry and Lemon cupcakes, this is not a repost. It is just a fact we love the combination of blueberries and lemon together! We love them so much we bought a dwarf lemon tree and also a blueberry bush the other weekend.

It is currently blueberry season in Australia and at the moment and we cannot resist the punnets when we are at the shops or markets. As a result have ended up with an abundance of blueberries in the fridge! For those of you who know Brooke is a fan of all things lemon, there are always a couple of lemons in the fruit bowl as well making this simple recipe a perfect treat to make on a lazy weekend.

This recipe is courtesy of Live Well Bake Often and is made as one loaf. However, due to time restrictions we decided to make this into 8 small loaves, which for the two of us works perfectly for a snack to take to work during the week.

Blueberry and lemon loavesBlueberry and lemon loaves recipesBlueberry and lemon loavesBlueberry and lemon cake recipeBlueberry and lemon loavesBlueberry and lemon loaves recipe

Blueberry and Lemon Loaves
 
Prep time
Cook time
Total time
 
Blueberry and Lemon Loaves perfect for a snack to take to work during the week.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 2 cups all-purpose flour + 1 tablespoon, divided
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup. vegetable oil
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup plain greek yogurt (or sour cream)
  • Zest & juice of 1 lemon
  • 1 cup blueberries
  • Lemon Glaze
  • ¾ cup icing sugar
  • 1-2 tablespoons fresh lemon juice
Instructions
  1. Preheat oven to 180°C. Spray a 9x5 loaf pan or small 8 loaf tin with cooking spray and set aside.
  2. In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).
  3. In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
  4. In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.
  5. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
  6. Lightly fold the blueberries into the batter.
  7. Pour batter into prepared loaf pan and bake for 15- 20 minutes. The loaves will be finished when a skewer inserted into the center comes out clean.
  8. Once loaves are finished, remove from oven and allow to cool for about 10 minutes in the baking tin. Remove from baking tin and transfer to a wire rack to cool completely.
  9. Once loaves are cool, whisk together the icing sugar and lemon juice. Start with half the lemon juice and whisk well. If your mixture is too thick, slowly add the rest of the juice.
  10. Using a spoon, drizzle the glaze on top of your loaves. The glaze should harden up a little more after about 15-20 minutes

 

Ginger Nut Biscuits

For as long as I can remember my family have been buying ginger nut biscuits. The traditional flavour and tough texture which can withstand a dunking into liquid helped this classic withstand the test of time. While I’m not claiming this recipe is healthy I have recently read about the health benefits of ginger so we have been trying to incorporate it into more and more recipes.

The ginger nut biscuit or ginger snaps as they are often referred to in the U.S. are  simple biscuits flavoured with powdered ginger and usually a variety of other spices, most commonly cinnamon, molasses and nutmeg. They’re fairly spicy biscuits, but the taste develops in your mouth, ending with a wonderful ginger taste. When Brooke makes these biscuits, she uses cinnamon to enhance the spicy flavour, as she is also rather partial to Speculaas, a Dutch spiced shortcrust biscuit.

When baking the biscuits you want them to be a rich golden brown. Cooking for 15 – 20 minutes will leave you with biscuits that are a lovely balance between snap and chew, rather than “teeth-breaking”, like so many store-bought ones. The golden syrup also helps give the biscuit its texture.

The simple ingredients and easy steps make these biscuits the perfect treat to make on a cold winters day to have with a cuppa. Plus your house will smell amazing!

If you love this ginger nut biscuit recipe then be sure to check out our recipes for florentine biscuits, oatmeal raisin cookies, melting moments with jam.

Ginger Nut BiscuitsGinger Nut Biscuits RecipeGinger Nut BiscuitsGinger Nut Biscuits

Ginger nut biscuits – Recipe Instructions

Ginger Nut Biscuits
 
Prep time
Cook time
Total time
 
The Ginger Nut or Ginger Snap as it is often referred to in the U.S. is a simple biscuit flavoured with powdered ginger.
Author:
Recipe type: Dessert
Cuisine: English
Serves: 24
Ingredients
  • 150g butter
  • 250 g sugar
  • 1 tablespoon golden syrup
  • 1 egg
  • 250g flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 teaspoon ground ginger
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 180ºC.
  2. Mix together butter and sugar until pale and creamy.
  3. Mix in golden syrup, egg and combined dry ingredients.
  4. Roll into balls, roughly 1 heaped tablespoon and place on lined baking trays allowing enough room for biscuits to spread. Do not flatten.
  5. Bake for 15 to 20 minutes until rich golden brown.

Oatmeal and Raisin Cookies

I don’t know why, but this weekend I had a sudden urge for oatmeal and raisin cookies. I know these aren’t exactly the most exciting cookies, mainly because they don’t contain delicious chocolate bars like tasty snickers cookies. However these thick and chewy old fashioned goodies are delicious and perfect with a cup of tea or coffee.

Whilst writing this post I was trying to find the right words to describe these cookies, so I thought some extra taste testing would help – these cookies are thick and chewy from the traditional oats, spicy from the cinnamon, crunchy from the walnuts and sweet from the brown sugar and raisins.

To add an extra crunch to these cookies, Brooke added some chopped walnuts, which she quickly toasted before adding to the mixture. However, you could easily substitute the walnuts with some choc chips or dried apple for anyone who doesn’t like walnuts or has an allergy.

To ensure you have nice thick and chewy cookies you need to use traditional rolled oats, not quick oats and also leave your dough to chill for around one hour. Once your dough has chilled, you can bake your cookies for 13 to 15 minutes in a moderate oven till your house has filled with delicious cinnamony aromas! Be careful not to over bake your cookies as they will end up more crunchy then chewy!

Oatmeal and raisin cookie ingredientsOatmeal and Raisin CookiesOatmeal and Raisin Cookie IngredientsOatmeal and Raisin Cookies RecipesOatmeal and Raisin Cookies

Oatmeal and Raisin Cookies
 
Prep time
Cook time
Total time
 
These oatmeal and raisin cookies are thick and chewy from the traditional oats, spicy from the cinnamon, crunchy from the walnuts and sweet from the brown sugar and raisins.
Author:
Recipe type: Cookies
Cuisine: American
Serves: 18
Ingredients
  • 115 g butter
  • 125 g brown sugar
  • 
1 egg
  • ½ tsp vanilla
  • 95 g plain flour
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 
1/2 tsp salt
  • 120 g rolled oats
  • 120 g raisins
  • 65 g walnuts, chopped (toasted optional)
Instructions
  1. Cream butter and brown sugar. Mix in egg, and vanilla.
  2. In another bowl, mix together flour, baking soda, cinnamon, and salt.
  3. Stir butter mixture into the dry ingredients. Stir in the oats, raisins and walnuts. Allow dough to chill for around an hour.
  4. Preheat oven to 180°C. Scoop large tablespoons of dough, and portion onto lined baking trays. Roll dough with your hand and flatten a little bit.
  5. Bake for 13-15 minutes or until the edges are golden, but the centers look a bit underdone. Overbaking them will result in less chewy cookies.

 

Clementine Cake

Last week we went and visited some friends and were given a rather large bag of clementine’s from them in hope we might turn it into something delicious for the blog. Challenge accepted!

Clementine’s are a great combination of mandarin and orange, and after doing some research they are also a popular citrus fruit used for making tasty treats in the UK. Courtesy of Nigella Lawson’s reputable recipe, Clementine Cake, Brooke used this recipe to use the tangy fruit.

Firstly you must allow some extra time to boil the fruit whole, for at last two hours. Luckily if there is someone already home you can kindly ask them to put them on a light boil ahead for you. Once the clementine’s have boiled for two hours you need to blitz them in the food processor – skin, pith, fruit and all! Just simply check the fruit for seeds first before giving them a blitz. From there it is simply just combining the remaining ingredients and stirring in the clementine puree. This cake does take up to an hour to bake and you may need to protect the top with a bit of foil to stop it from burning.

Once the cake is cooked and allowed to cool, you can sprinkle with a little icing sugar or make an easy icing with the juice of one clementine and 1 cup of icing sugar. For me this cake is dense, moist and flavorful on is own and perfect for these cool months with a cup of tea, coffee or warm drink!

Clementine Cake IngredientsBoiled ClementinesClementine Cake MixtureClementine Cake RecipeClementine Cake Recipe

Clementine Cake
 
Prep time
Cook time
Total time
 
Delicious Clementine Cake made with just 5 ingredients.
Author:
Recipe type: Baked Goods
Cuisine: British
Serves: 8
Ingredients
  • 400 g clementine’s (approx. 4 small-sized ones)
  • 6 large eggs
  • 225 g white sugar
  • 250 g ground almonds
  • 1 tsp baking powder
Instructions
  1. Put the clementine’s in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementine’s - skins, pith, fruit and all - and give a quick blitz in a food processor.
  2. Preheat the oven to 170ºC. Butter and line a 21cm / 8 inch Springform tin.
  3. Add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the fruit puree.
  4. Pour the cake mixture into the prepared tin and bake for an hour. Check the cake with a skewer that it comes out clean.
  5. Remove from the oven and leave to cool.

 

Pumpkin and Leek Tart

Since returning from our holiday we have had a very busy weekend catching up with friends and family. Luckily we managed to find a bit of time yesterday to get back into some humble home cooking.

Whilst being away we have definitely eaten our fair share of delicious Vietnamese food, but now that we are home in the middle of Perth’s winter I am craving some simple winter food.

With pumpkin and leek in season, Brooke made one of my favourite recipes, Pumpkin and Leek Tart. This tart is delicious and if Brooke can be bothered tackling homemade short crust pastry is a great winter warmer.

Cook the pumpkin slightly in the pan first with a little butter and garlic for added flavour, then combine with the sliced leeks, some fresh tomatoes for colour, dried onion flakes, cheese and an egg and cream filling. Bake it in the oven for 10 – 15 minutes or until golden brown.

Served with a simple salad this tart is great for a light lunch or dinner or in the warmer months for a picnic!

Tart Pastry IngredientsPumpkin and Leek Tart IngredientsPumpkin and leek tart recipePumpkin and leek tartPumpkin and leek tart recipe

Pumpkin and Leek Tart
 
Prep time
Cook time
Total time
 
Pumpkin and Leek Tart great for a light lunch or dinner.
Author:
Recipe type: Baked Goods
Cuisine: French
Serves: 4
Ingredients
Pastry
  • 1⅔ cups (250g) plain flour
  • 125g unsalted butter, chilled, finely chopped
  • 1 egg, chilled
  • 1 Tbsp cold water
Tart Ingredients
  • 300g pumpkin, cubed
  • 1 leek, washed and sliced
  • ½ cup cheese, grated
  • 4 eggs
  • 3 – 4 cherry tomatoes, cut in half
  • 120 ml thickened cream
  • 2 tbsp onion flakes
  • 1 tsbp butter
  • 1 tsp garlic, crushed
  • salt and pepper
Instructions
  1. To make the pastry, place the flour and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg and water and process until the mixture just comes together. Turn dough onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap and place in fridge for 15 minutes to rest.
  2. Meanwhile, melt the butter in a frying pan over medium heat. Add the pumpkin and garlic and cook, stirring, for 10 minutes or until soft. Remove from heat.
  3. Preheat oven to 200°C.
  4. Roll out the pastry into a 3mm thick rectangle or disc. Line a round 23cm (base measurement) fluted tart tin or a 33cm x 9cm rectangular tart with removable base with pastry and trim any excess. Place in the fridge for 15 minutes to rest.
  5. Cover pastry with non-stick baking paper and fill with rice or dried beans. Place on a baking tray. Bake in oven for 10 minutes. Remove paper and rice or beans, and bake for a further 8 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C.
  6. Fill pastry base with pumpkin, onion flakes, leeks, cheese and tomatoes.
  7. Whisk cream and eggs together in a jug. Spread over pastry base.
  8. Bake in oven for 10 to 15 minutes until golden brown.