Citrus Flavours

Citrus Flavours
Photo by Scott Bauer

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This blog has been designed to enlighten the world to sweet and savoury cusine. Personally, my favourite ingredient in cooking is citrus fruits, particually lemons, so I will try to inspire your inner chef to share the interesting flavour of lemons in the most indulgent cupcakes, muffins, cakes, slices, cookies and of course savoury dishes. My collection of recipes can be applied to any situation; formal or informal, in any case they are delicious and will interest your guests! Enjoy preparing and sharing the following recipes for what will be a memorable gathering with friends and family for any occassion.

Thursday, December 23, 2010

Fruit Mince Pie

Recipe from The Margaret Fulton Cookbook
Image by Yasmin

This is a favourite family recipe for Christmas morning and afternoon tea or a snack. It is beautiful plain or with lemon icing (see Icing and Sauces page).

Fruit Mince (only need half):
  • 12 oz. (2 cups) seedless raisins
  • 8 oz. (230g or 1 cup) mixed peel
  • 8 oz. (230g or 1 cup) sultanas
  • 1 lb. (455g or 2 cups) apples, peeled
  • 2 oz. (60g or 1/4 cup)glace cherries
  • 4 oz. (115g or 1/2 cup) blanched almonds
  • 8 oz. (230g or 1 cup) currants
  • 2 cups (12 oz.) brown sugar
  • 1 lemon
  • 1 small orange
  • 2 tsp mixed spice
  • 1/2 tsp grated nutmeg
  • 4-6 oz. (115g-170g) butter, melted
  • 3 oz. (85g or 1/3 cup)brandy or rum
Biscuit Pastry:
  • 3 oz. butter
  • 1/3 cup (2 oz.) castor sugar
  • 1 egg
  • 1 1/2 cups (6 oz.) plain flour
  • 1/2 tsp baking powder
  • 1/2 quantity fruit mince (above)
  • icing sugar


For Fruit Mince:
Chop raisins, mixed peel, half sultanas, apples, cherries and almonds finely (or put through a mincer.) Add rmaining sultanas and currants. Stir in brown sugar, grated lemon and orange rind, the juice of 1 lemon, spices, butter and brandy. Mix well and put into a large jar. Cover and chill. Stir every day for a week. Fruit mince cannot be kept for a few weeks in refridgerator. Note: Brandy may be replaced with the juice of 1 orange but mixture cannot be made in advance.

For Biscuit Pastry:
Cream butter and sugar well. Add egg and beat well. Sift flour with baking powder and stir into butter mixture. Knead lightly on floured board. Chill for 1 hour, roll out thinly and cut into rounds to fit patty tins. Cut the same number of smaller circles for tops of pies. Line greased patty tins with larger pastry circles. Moisten edges with beaten egg and put 1 heaped teaspoon of Fruit Mince into each. Make a slit in each pastry top or cut with a small star cutter. Top each filled patty tin and press edges of pastry well to seal. Glaze with beaten egg. Cook in a moderate oven (350'F or 150'C fan-forced) for 20-25 minutes until pale brown. Remove from oven and dust with icing sugar or ice with lemon icing.

Zucchini Slice

Recipe from Karen and Yasmin

I love making zucchini slice for picnics or family lunches. My Aunty and I made this slice to share on Christmas Eve for a late lunch - very special and very tasty! For picnics this dish can be prepared in a slice dish and sliced to serve or it can be poured into individual quiche pans or cupcake pans - easy finger food but still yummy! However you serve it, this dish is meant to be shared and gobbled.

  • 5 eggs
  • 1/2 cup oil
  • 1 cup flour
  • 4 small or 3 medium zucchini
  • 1 onion, diced
  • 1 cup cheese, grated
  • 4 bacon rashers, remove fat, chunky square slices

Whisk eggs and oil in a large bowl. In a seperate large bowl combine all other ingredients. Add to the egg mixture. Mix well. Pour into a sprayed pie, slice or 12 cupcake pan dish. Bake in a moderate oven (150'C fan-forced) for approximately one hour. Serve hot or cold for lunch.

Monday, December 20, 2010

Incredible Pie

Recipe from Yasmin
Image by Cynthia Graubart

This is my most questioned and popular dessert or dish for afternoon tea. Everybody who has tried it has asked for the recipe, so I'm posting it on my blog for all to share. This is a moist dessert that shouldn't be overcooked and mustn't be undercooked or it will be sloppy and wet. To cook it to perfection you must let it brown evenly on top. Also, the dessert has a tendency to rise really tall in the centre, so leave plenty of room in the oven. Do not fret about the centre because it is just filled with hot air, once it has sat for a while on the bench it will disperse back to its original state. Serve this dessert with whipped cream either cold or hot - preferably cold, among friends or family.

  • 1/2 cup flour
  • 1/2 cup butter
  • 4 eggs
  • 1 cup sugar
  • 1 cup coconut
  • 2 cups milk
  • 1 tsp vanilla flavouring
  • whipped cream, to serve (optional)

Beat all ingredients together in a large bowl. Bake in a pie dish at 190'C fan-forced for 45 minutes. Serve with whipped cream (optional).

Banana Bread

Recipe and Images from Yasmin

This bread is something that I look forward to in the mornings. I will wake up and have two slices of banana bread for breakfast. It is truly something delicious and simple. In my experience it tastes best with margarine spread over one side and then heated for 30 seconds in the microwave. It tastes really nice heated and in the morning. I usually make it the night before and serve it in the morning. Another tip which makes this recipe really useful is that the bananas can be used (and is preferably used) when they are really ripened. This means that the bananas are bad to eat, they are all bruised and squishy - perfect for making banana bread. Banana bread is a simple and convenient way to use bananas that have not been eaten when they are most fresh.

  • 125g butter
  • 1 1/2 cups brown sugar
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 tsp bi-carb soda
  • 1/2 tsp salt
  • 1 egg

Cream butter and sugar until light and fluffy. Beat in egg and bananas. Sift in dry ingredients and stir into mixture. Bake at moderate temperature (150'C fan-forced) in loaf tin for 45-60 minutes (it is better to cook for a longer time at a lower temperature).

Saturday, December 18, 2010

Anzac Biscuits

Recipe from Yasmin
Images by Yasmin

This recipe hits home for me. Every Australian knows it is a tasty biscuit with a deeper meaning. For all fighting Aussies in the war this biscuit reminds them of home, made for them by their loving families. For me, however, I am reminded of when I was a child attending the dawn service on Anzac Day, paying tribute to those lost in battle and those who helped assist Australia. I remember waking up on Anzac Day by my parents at 4 or 5 am to get ready to leave. At first I was tired, but soon after waking I would always remember the special event occuring and get ready quickly. I was very excited, every year. We would never eat breakfast before attending because we were served an extensive breakfast with friends, family and other attendees. While we awaited the opening of the ceremony everybody went to individual centres wher a family member worked or currently work. For my family we always turn to the hospital centre to meet others who understand this part of the workforce. There we were served tea, coffee or hot chocolate with a giant Anzac Biscuit! This is what I remember and love the most about this recipe... the taste, symbolism and memories.

Did You Know... Anzac Biscuits were invented for the troops because they required very simple household ingredients and both the ingredients and biscuit last. Perfect for fighting Aussies (and New Zealand Kiwis)!

  • 1 cup oats
  • 3/4 cup coconut
  • 1 cup flour
  • 1 tsp bi-carb soda
  • 1 cup sugar
  • 1/2 cup butter
  • 1 tblsp golden syrup
  • 2 tblsp boiling water

Mix oats, flour, sugar and coconut. Melt butter and golden syrup together in a separate container. Mix bi-carb soda with boiling water in a separate container. Add to melted butter mix. Add to dry ingredients. Mix. Place tblsps of mixture on a greased tray. On each individual portion of mixture, press lightly so the height is approximately 1 cm. Bake in a slow over (150'C fan-forced) for 20 minutes. When lightly brown, remove, and place on a wire rack to cool. Eaten best when warm (personally) but perfect when cold as well.

Friday, December 17, 2010

Gingerbread Biscuits

Recipe from Yasmin
Images by Yasmin and Alana

This is one of the first treats I made as a child. It is definitely a favourite classic! These gingerbread biscuits can be used on any occasion - Easter, Christmas, Birthdays etc. To suit each occasion just change the shape of the biscuits. These particular biscuits are made for the Christmas season. These Biscuits can be served plain or decorated with piped normal icing (see Icings and Sauces for icing recipe). Seasons Greetings! NOTE: I always find it best to make a double batch, for my family it lasts a bit longer!

  • 125g margarine
  • 1/2 cup sugar
  • 1 egg yolk, well beaten
  • 2 cups flour
  • 3 tsp golden syrup
  • 1 tsp bi-carb soda
  • 1 tsp ginger
  • 1tsp mixed spice
Beat margarine and sugar until light and fluffy. Add well beaten egg yolk. Add sifted dry ingredients to mixture. Pour in warm golden syrup and knead mixture lightly. Roll out flat, about 1cm thick, and cut out with shape cutters. Bake in moderate oven (150'C fan-forced) for 15 minutes. When coolded decorate with icing, sprinkles, cachous or whatever pleases you (optional). Serve with tea, coffee or milk.

Raspberry Swirl Ice-Cream Cake

Recipe and Image from Coles

(Serves 8-10)

A beautiful and delicious dessert that hits the spot! Guaranteed to please every guest!

  • 2 cups cream
  • 345ml condensed milk
  • 1/3 cup frozen mixed berries, thawed, pureed
  • 150g raspberries
Line base and sides of a 20cm round cake pan with plastic wrap and non-stick baking paper. Using an electric beater, beat together cream and condensed milk until soft peaks form. Pour into prepared pan. Dollop berry puree over cream. Gently swirl over top with metal skewer. Cover with plastic wrap and freeze overnight. Remove from freezer and gently ease cake out of pan. Place on serving plate. Scatter over raspberries. Sit at room temperature for 5 minutes before cutting into wedges to serve.

Lemon Curd Meringues

Recipe and Image from Coles

(serves 6)

These are beautiful little moments of joy! Not much more can be said but YUM! NOTE: bought mini meringues can be used instead of prepareing them yourself, this saves time and effort if in a hurry.

  • 2 egg whites
  • 1/2 cup caster sugar
  • 1/2 cup cream, whipped
  • 1/4 cup lemon curd
  • 6 fresh strawberries, sliced

Preheat oven to 100'C fan-forced. Line a large baking tray with non-stick baking paper (oil the tray to hold the paper in place when you spread the meringue). Beat egg whites in a large bowl until soft peaks form. Add sugar a little at a time, beating well after each addition, until mixture is thick and glossy. Make 6 mounds of meringue on the prepared tray, leaving room between them for spreading. Use the back of a spoon to shape the 8cm mounds, and indent the centre. Bake meringues for 1 1/2 hours. Turn off the oven and leave to cool completely with the door ajar. To serve, gently fold together cream and lemon curd. Spoon into the cooled meringues and top with strawberry slices.

Spinach, Garlic and Fetta Dip

Recipe and Image from Coles

(makes 2 cups)

This combination of flavours is spectacular! All of the ingredients compliment one another; producing a wonderful dip.

  • 1 clove garlic
  • 150g baby spinach leaves
  • 200g fetta, crumbed
  • 1 cup light sour cream
  • 1 tsp Worcestershire sauce
  • focaccia, to serve
  • 1 tsp oil, for drizzling, optional

Bring a large saucepan of water to oil. Add garlic and simmer for 1 minute. Add spinach and blanch for 1 minute, until wilted. Drain spinach again, squeezing out excess water. Roughly chop. Place spinach and garlic in a bowl with remaining ingredients. Mix well. Drizzle with oil, if using. Serve with focaccia.

Lemon Tart

Recipe and 1st Image from Coles
2nd Image by Yasmin

(serves 8)

This is a lemony and tasty dessert that will please many guests. As this recipe contains lemons it is growing to become one of my personal favourites. I would recommend this recipe for anyone who wants to make a reasonably quick and simple dessert to share.

(Lemon Tart)

(Lime Tart)
  • 1 sheet frozen shortcrust pastry, thawed
  • 4 eggs
  • 1/2 cup caster sugar
  • 1/2 cup lemon juice
  • finely grated lemon rind
  • 1/2 cup cream
  • icing sugar, for dusting
  • thick cream, to serve
Preheat oven to 160'C fan-forced. Grease a 22cm pie dish. Line prepared dish with pastry. Trim edges, using scraps to patch any short sides. Chill for 15 minutes. Line pastry with baking paper and fill with rice or pastry weights. Blind Bake for 15 minutes. Remove paper or weights and bake for another 5 minutes. Cool in pan. Mix together eggs, sugar, juice, rice and cream. Pour into prepared tart shell. Bake for 30 - 35 minutes, until just set, but still wobbly. Cool in pan. Dust tart with icing sugar. Serve in wedges topped with thick cream.

Hot Cross Muffins

Recipe and Image from Coles

(makes 12)

This recipe is a modern twist on a classic favourite. I really enjoyed this creation and would recommend all to indulge in this tasty muffin on Easter morning. Eating one of these muffins is a great way to start the day. NOTE: muffins do not need to have white chocolate crosses on each muffin.

  • 2 1/2 cups SR flour
  • 1 tsp mixed spice
  • 2/3 cup brown sugar
  • 1 cup milk
  • 2 eggs
  • 125g butter, melted
  • 1 tsp vanilla essense
  • 1/2 cup raisins
  • 1 cup currants
  • 1/2 cup walnuts, chopped
  • 1/4 cup mixed peel
  • 1/4 white chocolate melts, melted (optional)
Preheat oven to 160'C fan-forced. Line 12 muffin pan with paper cases. Sift flour, spice and brown sugar into a large mixing bowl. Make a well in the centre. Whisk milk, eggs, butter and vanilla together in a jug. Pour into dry ingredients. Gently combine. Add dried fruit and nuts. Gently fold through. Divide mixture evenly between muffin pans. Bake for 20 minutes, until risen, and golden and firm to a gently touch. Transfer to a wire rack to cool. Place melted chocolate in a small zip-lock bag. Pipe a cross over each muffin and leave it to set (optional).

Wednesday, December 15, 2010

Coke Cake

Recipe from YouTube
Image from Whats4Eat

I have never made this cake before and am unlikely to, but I am intrigued by the originality and inventiveness of this recipe. I am posting this recipe as a favor to my friend who showed me this recipe on youtube. For all who wish to make this recipe, it is really simple to prepare and is sure to keep you awake (from the caffeine)!


  • Packet cake mix or basic cake recipe
  • can of coke
Pour the ingredients into a mixing bowl and mix until smooth. Grease a cake tin and pour in cake mixture. Following the packet instructions, cook the cake. (The longer in the oven the better). Remove from oven and cool for one hour. Remove from tin onto a plate (the cake will stick to the tin). Serve.

Sunday, October 24, 2010

Khaki Cake

Recipe from Cake Bible
Image by Yasmin

Khaki Cake is my favourite cake. Not only is it inventive and moist - it has very tasty ingredients including sultanas, coconut and golden syrup. This gives the cake a very pleasant taste and lovely texture. What I love best about this cake is the optional icing. Depending on your fridge ingredients and cravings at the time of baking, this cake is perfect for cream cheese icing or simply plain. Either way it tastes delicious. I would recommend this cake to anyone wanting to try something a little bit different.

Cake Mixture:
  • 1 cup milk
  • 1 tblsp golden syrup
  • 1/2 tsp bi-carb soda
  • 125g butter
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 cups plain flour
  • pinch salt
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 1/3 cup sultanas
  • desiccated coconut, as much wanted (recommended 1 cup)
Cream Cheese Icing (optional):
  • 125g softened cream cheese
  • 25g softened butter
  • 1/2 tsp vanilla extract
  • 250g icing sugar
(half quantity for less icing - this makes a lot)

Warm milk and golden syrup together, then stir. Add bi-carb soda and allow to cool. Cream butter and sugar, then beat in egg. Pour cooled milk mixture into butter mixture, then sift in flour, salt and baking powder. Beat well. Add sultanas and vanilla, mix well. Pour into prepared cake tin and bake for 45 minutes at 180'C. When cool, ice with cream cheese icing (optional). See Icings and Sauces Page on Blog for recipe.

Saturday, October 23, 2010

Orange Jelly Cupcakes

Recipe and Image from Super Food Ideas

I have never made or tasted something quite like this before. The technique in soaking the cupcake in jelly without making it fall apart is difficult, but achievable. This idea and texture is interesting and tasty. The cupcake essentially falls apart in one's mouth, releasing a wave of orange flavour; something truly sensational. I strongly recommend decorating this cupcake half an hour before serving as it is a food that cannot be stored for many days due to the risk of mold and bacteria. Despite this factor this is a really simple and tasty treat for all to enjoy.

  • 1/2 Basic Muffin recipe, using only 2 eggs (see Gooey Caramel Muffin Post)
  • 85g packet of orange jelly crystals
  • 2 cups desiccated coconut
  • 300ml thickened cream, whipped
  • silver  cachous, to decorate (optional)
Bake the basic muffin recipe in cupcake form. Meanwhile, prepare jelly following packet instructions. Refrigerate for 20 minutes only. Place coconut in a bowl (only a little bit at a time - the jelly wets it). Dip one cupcake in the jelly mixture, to coat. Roll in coconut. Transfer to serving plate. Repeat with rmaining cakes, jelly and coconut. Refrigerate for 15 minutes. Cut a small wedge i the topp of each cake. Discard wedge. Spoon cream into holes. Decorate with cachous. Serve.

Goey Caramel Muffins

Recipe and 1st Image from Super Food Ideas
2nd Image by Renata

There is nothing better when you need a pick me up than a warm, sweet muffin; oozing with caramel. This is what you feel when you take one big bight out of this mouth watering muffin. Although it isn't a citrus flavoured muffin, it is sweet and caramel flavoured; two things I love. The best aspect of this appetizing muffin is that it is the easiest muffin the bake in the history of cooking! All you have to do is add a jersey caramel to a normal muffin mix! It is that simple

Basic muffin recipe:
  • 200g unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 cup castor sugar
  • 3 eggs
  • 2 1/2 cups SR Flour, sifted
  • 1/2 cup milk
Add for Gooey Caramel muffin:
  • 24 jersey caramels
  • 3/4 cup brown sugar instead of Castor sugar (above)

Using an electric mixer, beat butter, vanilla and brown sugar in a small bowl until light and fluffy. Add eggs one at a time (mixture will separate), beating after each addition. Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined. Spoon into prepared pan. For muffins, spoon 2 tblsp of mixture per patty case. For cup-cake, spoon 1 tblsp of mixture per patty case. Push one jersey caramel into the centre of each muffin. Bake at 160'C fan-forced for 15-17 minutes. Stand cakes in pans for 2 minutes before transferring to a wire rack to cool. Store in air tight container. Serve warm with icing sugar dusted over the top (optional).

Lemon Shortcake

Recipe from 100 Favourite Muffins and Slices by Simon and Alison Holst
Image by Yasmin

This is my one time favourite slice in the whole world. It is lemon flavoured, very simple and inexpensive. Three pluses in my books! I have tried many other lemon slices and shortcakes but none measure up to this one. It is perfect for afternoon tea with friends and family as well as sweet treats in a busy work day.


Base and Topping:
  • 1 cup SR flour, sifted
  • 1 cup plain flour, sifted
  • 1 cup sugar
  • 100g cold butter
  • 1 large egg, lightly beaten
  • 2 tblsp milk
  • 100g butter
  • 2 lemons, grated rind and jucied
  • 1 cup sugar
  • 2 large eggs, lightly beaten
For base, mix the sifted flours and sugar in bowl. Grate in cold butter, then rub it in until it resembles rolled oats. Make a well in the centre and add the lightly beaten egg. Add just enough milk so that the particles will stick when pressed, making a dough. Press 3/4 of this over the bottom of the pan, keeping the rest in the fridge to crumble on top.

For filling, melt butter on stove on a medium-sized pot. Take off heat. Mix in the grated lemon rind and juice, sugar and eggs, then heat again, stirring constantly, until first bubbles form. Pour it evenly over the base and crumble remaining dough mixture on top.

Heat oven to 180'C and bake slice for 35- 45 minutes, until golden brown, with centre almost as firm as the edges. Remove from loose bottomed pan. When cool, dust with icing sugar (optional).

Tuesday, October 19, 2010

Coconut Slice

Recipe from 100 Favourite Muffins and Slices by Simon and Alison Holst
Images by Yasmin

This is recently my most favourite slice. It is very cheap to make, tastes fantastic and only requires everyday ingredients in a normal household. The only downside is that personally I have not yet mastered how to make this slice without it being a little bit messy to eat. My HINT is: Don't spread too much jam on the base - it is absorbed and makes it soggy and sloppy. Also NOTE: this slice is very hard to cut up into slices - it splits easily - edge pieces are the hardest to cut.
  • 1 cup plain flour                                             
  • 75g cold butter                               
  • about ¼ cup cold water                                                                     
  • 1/2 cup raspberry jam
  • about 1/2 cup currants or sultanas
  • 175g butter                                     
  • 1/2 cups sugar
  • 1 tsp vanilla flavouring
  • 3 large eggs
  • 3 cups coconut                                                                                                                        
Heat oven to 220°C  (210°C fanbake). Spray 23cm square pan with non-stick pan. For pastry, put flour and cubed butter in the food processor, then process in bursts, while adding water in a slow stream. Refrigerate dough 5-10 minutes while you mix the topping. For topping, soften but do not melt the butter. In the unwashed food processor or bowl, mix butter with the sugar, vanilla and eggs, then mix the coconut. Roll out pastry to cover the base and sides of the pan. Spread it with jam and dried fruit.

Drop the topping over it in blobs (Topping will spread during cooking). Bake for 10-15 minutes, then turn down to180°C (170°C fanbake) and cook for 15-30 minutes or until the topping has browned evenly, and the centre feels firm.
Serve warm for dessert with whipped cream or ice-cream, or cool completely before cutting into pieces of the desired size. Store in a shallow container between layers of paper, in the refrigerator for 3-4 days.

Sour Cream Apple Slice

Recipe from Yasmin
Image by Patricia Scarpin and Yasmin

This recipe has been passed down from one of my grandparent's friends to at last me and I can understand why it has not been forgotten. The recipe is really easily made and one of the best slices I have tasted. It has very few ingredients but still can entice anyone, even a chocolate lover will enjoy this just as much as plain chocolate! I do warn any taste tester of this particular slice, it is very addictive!!! This is the perfect slice for sudden afternoon tea arrangements with friends or if you receive an unexpected visitor. Once you serve this, I promise that your friends will visit you more often and demand the secret to this success!
(with coconut)
·         ¼ pound (115g) melted butter
·         1 packet buttercake mix
·         1 cup coconut
·         Tin of pie apples
·         1 egg, lightly beaten
·         1 cup sour cream
·         Vanilla

Combine butter, buttercake and coconut in a bowl. Press into a greased lamington tin and cook in a moderate oven for 10 minutes. Spread the apple over the partly cooked base. Combine the egg, sour cream and vanilla in the empty bowl. Spread the sour cream mixture over the apple layer. Sprinkle with coconut and/or cinnamon. Cook for 20 - 25 minutes.
Serve for cold for dessert or afternoon tea.

 (with cinnamon)