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.

Saturday, December 31, 2011

Home Made Sushi

Recipe and Images by Yasmin

I LOVE SUSHI! It is delicious! I could survive on sushi if I had to I love it that much. This is my own version of sushi. The best thing about sushi is the filling options are endless! I usually slice carrot, cucumber, avocado and ham to fill the centre of the sushi roll, but this time my sister enlightened me to the idea of an omlette filling, which is equally as yummy! When making sushi it is best to have a sushi mat to make rolling the sushi easier.

  • 2 cups Sushi rice
  • 1-2 packets of Nori Paper
  • Cooked Omlette
Cook Sushi rice via instructions on the packet. Allow to cool completely. Put Nori paper on sushi mat and place 3-4 tablespoons of cooked rice along the width of the nori paper, 3cm in from the top of the nori to allow room to roll. Place thin strips of omlette on top of the rice. Roll the sushi. Slightly wet the end of the nori paper to stick to the rest of the roll. Slice into sushi pieces. Continue this process until all of the sushi rice has been used. Serve with soy sauce.

Friday, December 30, 2011

Zucchini Slice/Pie

Recipe and Images by Yasmin

This is a delicious snack or meal to serve. We ate this on Boxing Day 2011 with a group of friends along with many other small dishes which I will post at a later date. This slice is also great for pic-nics. Yum Yum!!!

  • 4 large zucchini
  • 1 large onion
  • 4 bacon rashers
  • 1 cup grated cheddar cheese
  • 1 cup SR Flour
  • 1/4 cup oil
  • 4 eggs
  • Salt and Pepper, to taste

Grate unpeeled zucchini, chop onion finely, chop bacon. Combine ingredients. Season with salt and pepper. Pour into greased flan or slice tin. Bake for 30-40 minutes in moderate oven.

Monday, December 26, 2011

Spiced Christmas Biscuits

Recipe from 'Woman's Weekly Christmas Entertaining'
Images by Yasmin

This biscuit is very similar to gingerbread biscuits in flavour except that it has a jam mixture between the two layers of biscuit. I thought it would be sickly sweet; however, it isn't even that sweet! It is a soothing taste of the traditional gingerbread spices which are complemented by the subtle taste of jam. Delicious! Revolutionary! The heart of Christmas!

  • 1 1/2 cups (225g) plain flour
  • 3/4 cup (165g) firmly packed dark brown sugar
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 1/4 tsp ground cloves
  • 150g butter, chopped coarsely
  • 1 egg yolk
Jam filling:
  • 1 tsp gelatine
  • 1 tblsp water
  • 1/3 cup (110g) strawberry or raspberry jam
  • 1 egg white
  • 1 1/2 cups (240g) pure icing sugar
  • 1/2 tsp lemon juice

Process the flour, sugar, spices and butter until combined. Add egg yolk; process until combined. Knead dough on floured surface until smooth. Cover; refridgerate for 30 minutes.

Divide dough into quaters; roll ewach quater to 3mm thickness. Refridgerate with layers divided by baking paper.

Cut shapes (squares, angles, stars etc.) from refridgerated layers. Cut shapes from the centre of half the squares etc. Use the centre dough to make more biscuits. Place biscuits on trays; bake for 10 minutes or until lightly browned. Cool on trays.

For jam filling, using a bane marie process, sprinkle gelatine over water in the bane marie. Stir until dissolved. Add jam to gelatine mixture; stir well.

Turn base biscuits upside down so the flat side is facing up. Spread about 1 tsp of jam filling in the centre of each biscuit; top with the cut-out biscuits. Press lightly.

For icing, lightly beat the egg white in a small bowl until frothy. Beat in the sifted icing sugar, a tablespoon at a time, until combined. Stir in the juice. Keep surface of the icing tightly covered when not in use. Place the icing in a dispodable piping bag; snip a tiny amount from the tip of the bag. Drizzle the biscuits with icing; stand on wire racks until set.

Thursday, December 22, 2011

Marshmallow Puddings

Recipe from 'Woman's Weekly Chrsitmas Entertaining'
Images by Yasmin

I know that I said I would never post chocolate recipes, but it is christmas and I thought why not post a chocolate recipe to get familar with the jolly season. This recipe is a modern day twist to the classical mini puddings. Instead of having some pudding smothered in chocolate, it is a marshmallow in the centre. It is very clever, and I'm sure it tastes nice. My sister made these for some family friends for christmas. Seasons Greetings!

  • 12 large Marshmallows
  • 1 1/2 cups (225g) milk chocolate melts, melted
  • 1/4 cup (35g) white chocolate melts, melted
  • coloured cachous or chopped cherries, to decorate

Line a large baking tray with baking paper. For each pudding, insert a toothprick in the top of a marshmallow. Place the marshmallow in milk chocolate. Using a teaspoon, coat the marshmallow in chocolate, leaving a small gap around the toothpick. Using a fork, lift the marshmallow from the chocolate, letting excess drip into bowl. Place on the prepared tray. Allow to set.

Remove toothpicks from marshmallows. Using a teaspoon, drizzle a little white chocolate over each marshmallow. Sprinkle with cachous or cherries. Allow to set.

Place each pudding in a small coloured patty pan (optional).

Wednesday, December 14, 2011

Vanilla Slice

Recipe from '100 Favourite Muffins and Slices'
Photo by Yasmin

Dear followers,
Sorry I haven't been blogging recently, I've been so caught up in school work and life - not having any time for myself. However, since it is the holidays, I will try to post as many delicious treats as possible - particularly Christmas Treats. First, however, I do owe my readers the long awaited recipe for Vanilla Slice. Personally, I don't like custard so this slice doesn't appeal to me, though I know you will enjoy it. I am told it is delicious! Merry Christmas and enjoy cooking my tasty treats!


Vanilla Slice

  • approx 200g flaky pastry
  • 1/2 cup vanilla custard powder
  • 1/4 cup brown sugar
  • 2 1/4 cups milk
  • 2 large eggs
  • 1/2 tsp vanilla
  • 1 cup icing sugar
  • 2 tsp softened butter
  • lemon juice or passionfruit pulp to mix

Heat oven to 190'C fanbake. Line the base and sides of a loose bottom square baking pan.

For base, roll the pastry out thinly to make two squares each about 2cm bigger than the pan. Prick the pastry evenly all over. Place the two pastry squares on an oven slide and bake for 7-8 minutes or until golden brown on both sides. Trim the cooked squares of pastry to fit the loose-bottomed baking pan. Place on square in it.

For filling, mix the custard powder and the brown sugar together in a heavy bottomed, medium-sized saucepan. Add the milk and stir well until well combined but not foamy. Cook gently over low heat for 2-3 minutes, until the custard thickens. Next, whisk in the beaten eggs, and the vanilla. Again, stir constantly until the custard thickens, then pour it evenly over the pastry in the baking pan. Cover the hot custard with the other pastry layer immediately. Refridgerate until cold.

For icing, put the icing sugar and butter in a bowl. Stir in small amounts of lemon juice or passionfruit pulp until you get icing of spreadable consistency. Ice the top layer of pastry and leave it to set. Cut into squares using a sharp knife.

Serve: from the refridgerator, with coffee or tea, or fo dessert. Store sqaures which are not eaten the day they are made in the refridgerator and eat within the next two days; if they last that long!!!

Friday, November 11, 2011

Vanilla Slice

I will post the recipe that goes with this picture in the coming weeks, but I just though this photo was too cute to not post immediately!!! I hope you have pets like this adorable budgie to enjoy! His name is Pip and he just turned 9yrs old. Still as cute and FAT as ever!

Friday, November 4, 2011

Blood Orange Cheesecake

Recipe and Images by Yasmin

I had some left over cream cheese in the fridge today and I thought it would be a nice idea to make some cheesecakes for dessert. As I raided out fruit bowl for something to add flavour to the cheesecake mixture I saw and orange. I thought that was perfect to go in my cheesecake but when I cut it in half to juice it I saw that it was actually a Blood Orange. I still used it and the end result was delicious! I would recommend this recipe to anyone - it is one of my best!

  • 225g Cream Cheese, softened
  • 2/3 cup caster sugar
  • 1/2 blood orange, juiced
  • 2 eggs, lightly beaten (room temperature)
  • 1 tsp. vanilla essence
  • tart cases (can be bought at local supermarket)
  • Fresh fruit, to decorate (optional)
Preheat your oven to 180C. Beat the cream cheese with the sugar. With the mixer running, slowly add the eggs, blood orange juice and vanilla. Arrange tart cases on a tray. Fill 3/4 (1-2 tblsps) of cases with the mixture. Bake for 15 minutes and leave to cool. When completely cooled (or after refridgeration), decorate with fruit (optional). Serve for afternoon or morning tea or dessert with a bowl of mixed fruit.

Tuesday, October 18, 2011


Recipe from NMAA Cooks
Images by Yasmin
I love having scones, jam and cream with friends. It is such a delight to catch up in the holidays and have good, simple food to jumpstart the conversations. I wish everyone a happy holiday and to keep safe.

  • 250g self-raising flour
  • 1/2 tsp salt
  • 2 tblsp powdered skim milk (optional)
  • 1 tblsp butter
  • 1 cup milk
  • milk or egg yolk for glazing
  • jam and whipped cream, to serve
  • Yoghurt: Use yoghurt instead of milk or 1/2 yoghurt and 1/2 milk
  • Cheese: Add 2 tblsp grated cheese
  • Date: Add 1/2 cup chopped dates and 1 tblsp sugar
  • Egg: Crack an egg into measuring cup, fill to 1 cup with milk, beat together before mixing into flour
  • Wholemeal honey: Use wholemeal self-raising flour, omit butter and add 2 tblsp honey dissolved in the milk
  • Savoury: Add 2-3 tblsp finely chopped cooked bacon, 2 tblsp finely chopped cooked onion, 1 tsp curry powder, and 2 tblsp finely chopped parsley

Heat oven to 220'C fan forced. Grease scone tray or oven slide. Sift flour, salt and skim milk. Cut butter into flour and using fingers rub in lightly. Mix to a soft dough with milk. Turn on to a floured surface and knead slightly. The less the dough is handled, the lighter the scones will be. Flatten out with heel of hand to approx 2-3cm in thickness. Stamp out with scone cutter or glass dipped in flour. Place scones touching each other on tray, glaze tops with milk or egg yolk. Bake 8-10 minutes. Serve with jam and cream.

Saturday, September 17, 2011

How to make a Dolly Vardon

Recipe and Images by Yasmin

These are the two cakes I made for Cultural Festival, one of which one 3rd Place! This type of cake is called a Dolly Vardon. The skirt or base of the cake is actual cake, while the top is the torso of a Barbie doll or a Kelly (Barbie) doll. For these two cakes I used Kelly dolls for the ease of fitting it in the cake. If you use a Barbie doll you must remove the legs and just leave the torso to fit into the cake. Below are some simple instructions on how to make your own dolly vardon cake. Have fun!

How to make Ariel:

Step 1: Bake a cake in a deep bowl. It will take longer to cook because the cake is more dense and the bowl is acrillic not tin. It is always a good idea to slightly overcook the cake (until it is 'dry' in taste) to make it sturdier for the ease of cutting and icing.

Step 2: Cover some carboard, a bread board, a cake board etc. with aluminium foil and seel on the underside with sticky tape. This becomes the 'stand' or 'presentation board' for Ariel.

Step 3: When completely cool cut a small hole slightly off centre (to allow for the piping of the tail).

Step 4: Place the Kelly Doll into the hole and then ice the cake (which will become a rock for Ariel to sit on) with chocolate butter icing.

Step 5: Smooth the icing over so the rock is completely covered.

Step 6: Colour some of the butter icing green and place it into a zip lock bag with the end snipped (the hole must be very small) or in a piping bag with a small nozzle. Start to pipe the tail; small piping for the tail and larger piping when it connects with the torso of the Kelly Doll. When you reach the part of the tail which the fins start, outline the fins and then proceed to fill them with long strokes of piped icing rather than small blobs.

By now the butter icing will have softened greatly so put the left over icing and cake into the fridge for 5 minutes to set before moving on with the other steps. Because this cake takes a few hours to complete to perfection, the cake and icing will need to be placed in the fridge a few times to set.

Step 7: Begin to decorate the board and rock with different coloured icing. I made some smaller rocks amongst the big rock Ariel is sitting on. On these I made Sebastian the Crab and also different types of seeweed. Also decorate Ariel's rock with seeweed and maybe some shells, as well as piping a purple bra on Ariel. Then place it in the fridge again.

Step 8: Make some blue butter icing and place it in a zip lock bag with a fairly small hole in one corner, or a piping bag with a small nozzle. This will become the sea surrounding the rocks which are breaching the water.

Begin by piping dots around the rocks and then place icing randomly on the board. Using a fork, spread the icing (without damaging the piping) around the board until it is mostly covered by blue.

Be creative and don't make the fork imprints occur in straight line, make them randomly curve like waves.

Step 9: Place the finished product back in the fridge to set.

Now that you know the fine details of making a Dolly Vardon you can use the ideas in these steps to make another Dolly Vardon of another character such as Snow White.

 When transporting the cakes it is easiest to put them in a box if you have a few and put that box in the boot of the car, or if there is another person in the car, let them hold it on their lap.

Thursday, September 15, 2011

Cultural Festival Cakes

Hello everyone!

It is this time of year again where having fun and enjoying everyone's talents has arrived... it was Cultural Festival on Thursday 15th!!!! Last year I posted some egg decorating skills and creations of mine, and on the Designer Cakes for Parties and Competitions page majority of the cakes are from last year's Cultural Festival. This year the theme of the event was 'Disney: Dare to Dream' and every cake suited this theme, as a result there are many Mickey Mouse faced cakes. I am proud to say that my Ariel Cake won third place! I am very pleased. Also the eggs that my friend and I created, the Royal Wedding Balcony Scene, won second place! In the pavement art section, I won first place for my Eeyore chalk drawing! On Cultural the various activities and competitions gain points that contribute towards your House score as well as your individual scoreboard. At the end of the day, the points are tallied and an overall individual winner for the Junior section and Senior section are announced and then the winning house is announced. Last year I was awarded third place in the Senior section, but this year I am the Cultural Festival Champion!!! I received first place for the Senior section!!!! Early next term there is a school Awards Night where various trophies, medals and ribbons are awarded to students for various reasons, such as academic excellence, dux of a subject, AND Cultural Festival Champion!!! This means I will receive a trophie and certificate as I walk onto the school stage!!! I am so excited and cannot wait!

In this post I will show you all of the competetors in the cake and egg decorating competition. On the next post I will provide step by step instructions to help you make your own award winning cake! Look out for next years last post about Cultural Festival, hopefully it will be another winning year!!! Enjoy baking all of those cakes and be creative as possible. I find it easy to just google a cake design and take ideas from various cakes to create your own masterpiece! Look at what others have done and just give it a go!

Happy Holidays!!!


Cultural Festival 2011:

Cake Decorating Entries:

(1st Place)

(2nd Place)

(3rd Place, Ariel by Yasmin)

(Snow White by Yasmin)

Some of the Egg Decorating Entries:

(2nd Place, Royal Wedding Blacony Scene by Yasmin and Zoe)

 (Harry Pottegg by Yasmin)

Pavement Art:

 (1st Place Senior Devision, Eeyore by Yasmin)

(1st Place Junior Devision)