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, June 30, 2011

Coconut Loaf with Passionfruit Sauce

Modified from NMAA Cooks
Images by Yasmin

This is a beautiful, citrus delight! Coconut and Passionfruit mix divinely together! However, the passionfruit sauce is optional. Enjoy! This recipe is very simple and quick to prepare (it takes a while to cook). I have had so many morning and afternoon teas with friends this week and have made about four of these loaves! It is sooo simple and easy; with only four ingredients this loaf is a winner!!! I am posting this recipe for Britany who enjoys cooking as much as I do! Thanks for the wonderful memories!

For Loaf:
  • 1 cup coconut
  • 1 cup Self-raising flour
  • 3/4 cup sugar
  • 3/4 cup milk
For Sauce:
  • 170g passionfruit pulp fresh or from a can
  • 50g water
  • 60g sugar

Heat oven to 190'C fan forced. Mix all ingredients together and cool in well greased loaf tin for 40-45 minutes (don't over cook, it will go dry).

For sauce, place ingredients in a small saucepan and cook for 7 minutes. Allow to cool slightly before serving.

Thursday, June 23, 2011

Coffee-soaked Gateau

Recipe from Cakes, Pastries and Breads
Images by Yasmin

This cake was served as a 53rd birthday cake for my father. He is a very happy man who loves his coffee. This cake matches his personality perfectly; strong (flavoured), handsome (appearance), hearty (dessert), and an all round (shape pun intended!) lovely man (cake). This cake I am told tastes like Tiramisu, but I wouldn't know because I have never tasted one. But I can tell you that this cake tastes delicious and has a strong coffee/liquor flavour! This post is dedicated to all those hard working fathers who need to be thanked and given a treat to commemorate their birth, which is definately something to celebrate. I love you dad! Happy Birthday!

For Cake:
  • 185g butter
  • 3/4 cup caster sugar
  • 3 x 60g eggs, lighty beaten
  • 1 1/2 cups self-raising flour
For Syrup:
  • 1 cup sugar
  • 2 cups water
  • 3 tblsp strong black coffee
  • 3 tblsp rum
To decorate:
  • 1 1/2 cups cream, lightly whipped
  • cocoa, to dust

Well grease a 20cm cake tine and line the base with greased greaseproof paper. Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a tablespoon of the flour with the last amount. Sift in the flour, then fold in carefully. Turn the mixture into the prepared tin and level off. Bake in a moderately hot oven for 45-50 minutes or until the cake is golden brown and springs back when lightly pressed. Allow to cool in the tin for 5 minutes.

While the cake is cooking dissolve the sugar in the water and coffee in a pan over a low heat and add the rum.

Turn the cake out of the tin on to a serving plate. Pierce it all over with a skewer, then pour over some of the warm coffee syrup. Leave this to soak in, then pour over some more and continue to do this until the cake has absorbed all the syrup. Leave the cake to stand for at least 6 hours.

Spread the whipped cream all over the top and sides of the cake and decorate the top with a dusting of cocoa. Serve with coffee.

Monday, June 6, 2011


Recipe and Images from Yasmin

This is a very simple dinner to prepare when live is hectic and there are many busy and late nights. This is a meal perfect for when you don't feel like making something that takes a while to develop a great flavour, is filling and healthy. If there are any left over puff pastry sheets to fill with the meat filling, simple sweet pasties can be prepared as well. The list of fillings possible for this pastry design is endless, so have a go at mixing your favourite sweet and savoury flavours to produce something simply delicious. If serving this meal as a dinner, be sure to serve with a beautiful garden salad. I apologise in advance for this inartistic photo of the meal, we were in a hurry to eat and I couldn't prepare a decent setting for the meal. It is eaten so quickly it is hard to capture it on camera!!!

(cooked savoury pastie)

For Savoury:
  • 1-2 carrot
  • 1-2 zucchini
  • 1 sweet potato
  • 1 potato
  • 1 cup green beans
  • 1 cup corn kernells
  • salt and pepper, to taste
  • 300-500g minced beef 
For Sweet:
  •  2 -3 dessert spoons of jam
  • 1 apple, thinly sliced and cored
  • 1 cup dried fruit (of choice)
  • 1/2 cup coconut 
 (Uncooked Sweet Pastie)

Take frozen puff pastry sheets out of freezer and separate, allowing to defrost on the bench.

While pastry is defrosting, prepare savoury filling. Into a large bowl, grate carrot, zucchini, sweet potato, potato, beans and corn. Add partially defrosted minced meat. Add salt and pepper to taste. Using bare hands, thoroughly combine the savoury filling. 

Using a sharp knife, divide the mostly defrosted pastry diagonally, to create two triangles. Place a small handful of the uncooked mixture in one end of a triangle piece of pastry. Mold this to fit into the triangle shape, leaving about 1-2cm room around the edges to allow room to fold the pastry. Grab the other corner of the triangle and drag it over the filling to match the triangle shape, this is symmetrical. Press down on the folded pastry to seal the triangle shape pastie. Fold over the edges of the triangle and press again to secure (this should make sure that the pastie won't open and the contents spill). Lastly, twist the ends of the triangle, as it is just excess pastry.

Continue until all filling is used. As each pastie is made, place it on an oven tray lined with non-stick baking paper. Cook for 20-30 minutes on 180'C fan-forced.

If there is leftover pastry either cut it into triangles, as done for the savoury pasties, or leave it as a square to then fold into a rectangle (as shown in picture). Prepare a sweet filling. Smooth jam over pastry. Cover with coconut, thinly sliced apple, currants, sultanas, dried apricots and/or dates. Fold symetrically, using the same method as before, whether it is a triangle or rectangle, except, for the rectangle, cut a few slits in the sides (as shown in the photo).

Cook for 20-30 minutes at 180'C fan-forced.