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.

Wednesday, November 13, 2013

Lemon-Passion Fruit Meringue Slice

Recipe and Images by Yasmin

As evident in the design and focus of this blog, I love citrus fruits and have decided to turn my favourite citrus dessert (lemon meringue pie) into a slice form. The results are scrumptious.
For base:

  • 175g butter
  • 1/4 cup sugar
  • 1/2 tsp salt
  • zest of 1 lemon
  • 250g flour
For filling:
  • 350g can sweetened condensed milk
  • 3 egg yolks
  • pulp of 2 passion fruits
  • juice of 2 lemons
  • zest of 1 lemon
For meringue:
  • 3-5 egg whites, room temperature (depending on the size of the slice tray)
  • 3/4 cup sugar
For base, beat butter, sugar, zest, and salt until pale and fluffy. On low speed, gradually add flour and beat until mixture starts to come together. Press mixture evenly over base of slice tray (baking paper is covering base and sides of tray). Bake for 25 minutes at 180'C or until golden. Cool for 10 minutes. 

For filling, combine condensed milk, egg yolks, passion fruit, lemon juice, and zest in a bowl until thoroughly combined. Pour into precooked base and cook for 25 minutes or until liquid is set and doesn't wobble in the tray too much. 

For meringue, beat egg whites in bowl until soft peaks form. With motor running, gradually add sugar until thoroughly mixed and stiff peaks form. Spoon meringue into piping bag and pipe onto the slice in rows (as seen in the images). Cook at 150'C for 15 minutes or until meringue is golden brown. Cool. Cut into slices of desired size. Store in air tight container in fridge.

Mini Pavlovas

Recipe and Images by Yasmin

I am a complete cream-addict. I love anything with lathers of whipped cream. Naturally, I am fond of pavlovas and, as such, decided to bake mini pavlovas for no apparent reason apart from eating them. I didn't use any strict recipe quantities when making this dessert, so I have only listed the ingredients required below. My favourite part of making pavlovas, apart from eating them, is decorating it with the fruit on the top, so I decided to make multiple decoration styles for fun - the results are shown in the images below. You can't tell from the angle of the images, but the mini pavlovas were baked in mini love heart cake tins.


  • egg whites, room temperature
  • sugar
  • thickened cream, whipped
  • fruit, to decorate

Beat egg whites in bowl until soft peaks form. With motor running, gradually add the sugar until thoroughly mixed and soft peaks form. Spoon meringue into muffin patty pans or individual mini cake tins (or some other cake tray or pan that holds small quantities). Bake in oven at 100'C until meringue has stiffened and is hard to touch. They key is to cook meringue at a low temperature for a long amount of time so that it is cooked through but isn't burnt or too crispy. Remove, and leave to cool. Lather whipped cream onto each meringue and decorate with sliced fruit. Serve with ice-cream. 

Thursday, September 5, 2013

Pear and Strawberry Crumble Cake

Recipe modified from
Images by Yasmin

I recently bought a tray of 15 strawberry punnets and decided that in addition to eating them whole, I would bake some. In the fruit bowl was a ripe pear so I decided to combine the two fruits in a crumble cake; the result was delicious. This was definitely a job of procrasta-baking at work, but I couldn't resist! The only downside to this recipe is that the cake takes an hour to cook, but at least it works up an appetite!

  • 200g butter, at room temperature
  • 3/4 cup sugar
  • 2 tsp vanilla essence
  • 2 eggs
  • 1 cup self raising flour
  • 1 cup plain flour
  • 3/4 cup milk
  • 1 pear, peeled and thinly sliced
  • 200g strawberries, washed, hulled, halved

Crumble Topping:
  • 1/2 cup plain flour
  • 50g chilled butter, chopped
  • 1/4 cup brown sugar


Preheat oven to 180°C. Spray with Canola Oil a spring-form pan and line the base with non-stick baking paper. Place the prepared pan on a baking tray.

Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the combined flour and the milk until well combined.

Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the pear and strawberries on top.

To make the crumble topping, place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar.

Sprinkle the crumble topping over the pear and strawberry. Bake in oven for 1 hour or until a skewer inserted into the center comes out clean. Set aside in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve cake warm or at room temperature.

Friday, May 24, 2013

Pink Butterfly Cupcakes

Recipe and Images by Yasmin

I made these cupcakes for a baby girl's christening and it turned out to be a wonderful success; everyone loved them! It is just a basic vanilla cupcake recipe with piped butter icing (pink and white) with butterfly sprinkles on top - a very simple idea but a beautiful result. Enjoy!

For Cupcakes:

  • 2 tblsp butter, melted
  • 1 cup sugar
  • 1 cup self-raising flour
  • 1/2 cup milk
  • 1 tsp vanilla flavouring
  • 2 eggs
For Butter Icing:
  • 125g butter
  • 1 1/3 cup icing sugar
  • 1-2 tblsp milk
  • pink food colouring
For cupcakes, beat all ingredients together until smooth in a large bowl. Spoon mixture into a cupcake tray with patty pan cases. Cook in moderated oven for 10-13 minutes. Remove, and place on wire racks to cool.

For butter icing, beat butter until smooth and fluffy. Add icing sugar and milk and beat until combined and smooth. Divide icing into two bowls. In one of the bowls add pink food colouring and beat until thoroughly mixed. Prepare two piping bags (or two zip lock bags with the tips cut off). Place the pink icing in one bag and the white icing in another bag. Pipe swirls (as seen in the picture) onto the cupcakes. Decorate with butterfly sprinkles. 

Monday, April 8, 2013

Jam Doughnut Muffins

Recipe from 'I love sugar' by Love Food
Images by Yasmin

I was craving something sweet to eat this afternoon but could not find anything, as per usual. Then I opened up the recipe book to find this delicious recipe which combines two of my favourite sweets; jam doughnuts and muffins! What I love about this recipe, a part from tasting amazing, is that it doesn't require any fancy ingredients, just the basics that are always in the pantry. I would definitely encourage you to give this one a try!

For muffins
- 280g plain flour
- 1 tblsp baking powder
- 1/8 tsp salt
- 115g sugar
- 2 eggs
- 200ml milk
- 85g butter, melted
- 1 tsp vanilla essence
- raspberry jam

For topping
- 115g butter
- 150g sugar

Preheat the oven to 200'C fan-forced. Grease a 12-cup muffin tray or line with 12 paper muffin cases.

Sift together the flour, baking powder and salt into a large bowl. Stir in the caster sugar.

In another bowl, lightly beat the eggs in a large jug or bowl then beat in the milk, oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over mix.

Spoon half of the mixture into the prepared muffin tin. Add a teaspoon of jam to the centre of each, then spoon in the remaining mixture. Bake in the preheated oven for about 20 minutes, until well risen, golden brown and firm at the touch.

Meanwhile, prepare the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar. Serve warm, or transfer to the wire rack and leave to cool.

Anna's Birthday Cake

Recipe and Images by Yasmin

I baked and iced this birthday cake for a very good friend of mine who loves bright colours, specifically pink. So I designed a cake that was mostly white on the top, coated with sprinkles on the sides, and when she cut the cake it was completely pink inside! It was such a pleasant surprise for her and she was very excited! She loves music, so I designed the first letter of her name to represent a treble clef, which she loved. Overall, this cake was a huge success and extremely delicious. Everyone believed it to be the highlight of the night. It is extremely simple to make, so I'm sure you will have just as much fun baking it too!

For cake:
- 2 tblsp butter, melted
- 1 cup sugar
- 1 cup self raising flour
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla essence
- pink food colouring

For Butter icing:
- 125g butter
- 1 1/3 cups icing sugar
- 1 tblsp milk

To decorate:
- 100s and 1000s sprinkles
- purple food colouring
- 1/2 cup icing sugar
- approx. 1 tsp milk, just enough to make icing

For cake, combine all ingredients in a large bowl, adding as much pink food colouring as desired (to get the right shade of pink for you). Prepare a round cake tin and pour in cake mixture. Bake for 25-30 minutes in oven at 180'C fan-forced, or until an inserted skewer comes out clean. Remove from oven and place, upturned, on cake rake to cool.

For butter icing, beat butter until it is smooth. Beat in the icing sugar and milk in gradual amounts until completely combined. When the cake is cool, place it on the serving platter and begin to ice the cake (don't forget the sides as well!). When icing it helps to frequently dip the knife in a glass of water to make sure it doesn't stick to the icing and spreads well. Immediately after icing, cover the sides of the cake with sprinkles - be sure not to get any on the top of the cake!

To decorate, make the second lot of icing for the cake in a small bowl, i.e. using a knife, combine the icing sugar, milk and food colouring until smooth (make sure it isn't too runny - if it is, add more icing sugar). Cut the tip off a zip-lock bag corner to use as a piping bag. Place the purple icing in the bag and begin to decorate the top of the cake as desired for the occasion. Place the decorated cake in the fridge to set (do not cover with cling-wrap as it will ruin the icing). Serve in good company.

Wednesday, February 20, 2013

Tea Party

Various Assortments of Sweets for a Perfect Tea Party!

The other day I realised that I haven't yet used my new cupcake 3 tiered stand that I received for my birthday last year! So I decided to host a tea party to put the stand on display. It was a lot of fun preparing and organising this tea party as I decided to go all out with sweet food (and on healthy fruit platter to balance) and delicious pink tea. I baked Honey Bee Cupcakes, Meringue Cupcakes, Sour Cream Apple Slice and Gingerbread Biscuits. It was such a lovely tea party and the food was delicious!

Honey Bee Cupcakes

Meringue Cupcakes

Sour Cream Apple Slice

Gingerbread Biscuits

Saturday, February 9, 2013

Zucchini and Feta Quiche

Recipe modified from

I have never made a quiche before but I have always loved eating them, so when I was planning what to cook for dinner I decided to use the feta cheese in the fridge a d make a zucchini and feta quiche, and  might I say it is a delicious combination!


  • 4 eggs 
  • 1 1/2 cups milk
  • 3 tblsp butter, melted
  • 1/2 cup self raising flour 
  • 1/2 cup Parmesan cheese
  • 1/2 cup cheese, grated
  • 1 large zucchini, sliced into pieces
  • 1-2 sheets of frozen puff pastry, thawed 
  • 100g feta cheese, crumbled into small pieces
  • 1 tblsp freshly chopped chives
  • 1/4 tsp chilli powder
  • 2 garlic cloves, crushed

Preheat oven to 180'C. Whisk eggs, milk, butter, and flour in a large bowl. Fold in Parmesan cheese, grated cheese, chives, chilli powder, and garlic. Spray a quiche dish with canola oil spray and place puff pastry inside to make the case for the filling. Arrange the zucchini in the pastry case. Sprinkle feta cheese over the zucchini. Pour in the filling. Cook for 40-50 minutes or until set. Serve with hot vegetables or a cold salad.

Wednesday, February 6, 2013

Towering Alaska

Recipe from 'Gorgeous Cakes'

I made this cake for my mum's birthday yesterday and it was extremely delicious and looked amazing! I have never made meringues before, but it was fantastic and looked beautiful with all the layers and different colours. I would strongly recommend making this cake in the future, although with all the meringues it is difficult to find a place to insert the candles!!

For meringues:
  • 3 medium egg whites, at room temperature
  • 120g caster sugar
  • 3 different types of food colouring
For cake:
  • 4 medium eggs, separated
  • 175g caster sugar
  • 225g ground almonds
  • 1 tsp baking powder, sifted
For filling:
  • 200g black cherry jam (or another dark jam), stirred until smooth
  • 300ml thickened cream, whipped

To make the meringues, preheat the oven to 120'C fan forced. Separate the 3 egg whites into three bowls. Whisk each egg white with electric beaters until stiff peaks form. Whilst still beating, divide the sugar portion between each bowl. Continue whisking until the egg whites are stiff. Add 1-2 drops of different food colouring into each bowl and whisk again until the colour is mixed in completely.

Line three baking trays with baking paper. Drop teaspoons of the meringue mixture onto the trays, leaving plenty of space between each meringue. Put the meringues in the oven and turn it down to 100'C fan forced. Cook for 1 hour, rotating the trays every 20 minutes. The meringues are done when they are crisp on the outside and, if you tap the base, it should sound hollow within. Remove and leave them to cool.

To make the cake, turn the oven up to 180'C fan forced. Prepare a cake tin by spraying canola oil and flouring the tin thoroughly. Whisk, with electric beaters, the egg yolks and sugar together, without allowing the mixture to become too pale and thick. In another bowl, stiffly whisk the egg whites. Then gently fold them into the mixture. Fold in the ground almonds and the baking powder.

Pour the cake mixture into the tin and give it a couple of taps on the worktop to bring up any air bubbles. Bake for 30-35 minutes or until the top feels springy to the touch, the sides are shrinking away from the tin and a skewer inserted into the centre comes out clean. Turn the cake onto a wired rack to cool.

Place the cake on a serving plate and spread the surface with the jam, right to the edge. Smooth the whipped cream on top, then the meringues. Serve as soon as possible, though the cake will keep well in a cool place for a couple of hours.

Black Forest Cupcakes

Recipe by Yasmin

This is a lovely little treat that is extremely simple to prepare but looks really intricate in detail. It was made specifically for a birthday; however, it can be made for high tea, dessert, or any other occasion. I really enjoyed making this and I'm sure you will too!

For cupcakes:

  • 2 tblsp butter or margarine, melted
  • 1 cup sugar
  • 1 cup self raising flour
  • 1/2 cup milk
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 tsp instant coffee, in 1 tblsp boiling water
  • 2 tblsp cocoa
For filling:
  • 300ml thickened cream, whipped
For icing:
  • Homemade chocolate gnash or bought chocolate frosting

Prepare several 3x4 cupcake trays by placing cupcake cases in each section. Lightly spray each case with canola oil spray. 

Combine all ingredients in a large bowl with electric beaters. Place spoonfuls of mixture into cupcake  cases. Cook for 15 mins at 180'C fan forced or until inserted skewer comes out clean.

When cool, use a knife to cut a hole out of each cup cake with the removed cake to become lids. Spoon whipped cream into each cupcake. Ice cupcake lids with chocolate frosting and place on top of the cream filled cupcake. To complete the cupcake, add a cherry on top.

Thursday, January 24, 2013

Honey Bee Cupcakes

Recipe from 'Wild about Cupcakes'

This is a refreshing cup cake to each as it provides a burst on honey to satisfy your sweet tooth. When decorated with swirled icing these cupcakes look delightful and delicious, as they resemble bee hives.

  • 1/2 cup plain flour
  • 1/2 cup self raising flour
  • 1/4 tsp bi-carb soda
  • 1/8 tsp salt
  • 1/3 cup butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 large eff
  • 1 tsp vanilla extract
  • 1/4 cup milk
Honey Icing:
  • 1 cup butter, softened
  • 2 tblsp honey
  • 1 tsp vanilla extract
  • 3 cups icing sugar

Preheat the oven to 180'C fan forced. Line cupcake tray with patty pans and spray with canola oil.

For cupcakes, beat the butter, sugar, honey, egg, and vanilla in a medium bowl with an electric mixer on low speed until combined. Add and mix in both flours, baking soda, salt, and milk. Spoon the batter into the prepared cups, filling each one 3/4 full. Bake for 15 minutes or until golden brown. Transfer the cupcakes to a wired rack to cool.

For icing, beat the butter, honey and vanilla in a small bowl until light and fluffy. Add the icing sugar, beating until combined. Spoon the frosting into a zip lock bag and snip the corner. Pipe a spiral 'bee hive' on top of each cupcake. Serve with tea or coffee.

Berry Yoghurt Cupcakes

Recipe adapted from 'Wild about Cupcakes'

This is a simple, yet tasty, cupcake recipe that I'm eager to place on my new tiered cupcake stand. I love the look of a variety of berry colours when you break open a cupcake; it looks and tastes great!

  • 1 1/4 cups plain flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 tsp lemon zest
  • 2 large eggs
  • 1/3 cup plain yoghurt
  • 1 cup frozen berries, thawed
  • 1/2 cup plain yoghurt
  • 1 tblsp honey
  • fresh berries to decorate


Preheat the oven to 180'C fan forced. Place patty pans in cupcake trays and spray with canola oil.

For cupcakes, beat the butter, sugar and lemon zest in a medium bowl with an electric mixer until pale and creamy. Add the eggs one at a time, beating until just blended after each addition. Add and mix the flour, baking powder, salt, and yoghurt. Stir in the berries my hand. Spoon the batter into the prepared cups, filling each one 3/4 full. Bake for 15 minutes or until golden brown. Transfer the cupcakes to a wired rack.

For topping, mix the yoghurt and honey in a small bowl. Top each cupcake with a dollop of sweetened yoghurt and a few fresh berries. Serve with tea or coffee.

Saturday, January 12, 2013

Chicken Ravioli with Creamy Tomato Sauce

Recipe modified from

I have gradually been expanding my pasta making abilities and have decided to make my own ravioli. I found this recipe online and it was so simple that I had to try it. When I was making the creamy tomato sauce, the aroma that filled the kitchen was to die for - absolutely beautiful and tasty. I believe that this recipe is definitely a keeper.

  • 7 tomatoes, finely diced
  • 1 chicken stock cube
  • 2 garlic cloves, crushed
  • 1/4 cup water
  • 1/3 cup light cream
  • 1 tblsp chopped rosemary
  • 300g chicken mince or 300g chicken, diced
  • 2 green shallots, ends trimmed, finely chopped or 1 brown onion, diced
  • Handmade ravioli pasta (for recipe see Homemade Pasta)
Combine the tomato, stock cube, garlic and water in a small saucepan over medium heat. Cook, stirring occasionally, for 10-15 minutes or until the sauce thickens. Add the cream and rosemary and cook for 3 minutes or until heated through.

Meanwhile, combine the chicken and shallot in a medium bowl. Season with salt and pepper. Place one ravioli case on a clean work surface. Place 1 teaspoonful of the chicken mixture in the centre of the wrapper. Brush the edges with a little water. Top with another ravioli case. Press the edges together to seal. Repeat with the remaining ravioli cases and chicken mixture.
Cook half the ravioli in a large saucepan of boiling water for 6 minutes or until tender. Use a slotted spoon to transfer the ravioli to a plate lined with paper towel to drain. Repeat with the remaining ravioli.
Divide the ravioli among serving bowls. Spoon the sauce over the ravioli and season with pepper and coriander. Serve immediately.

Chicken and Lemongrass Dumplings

Recipe modified from Super Food Ideas

This is a delicious dumpling recipe that I would strongly recommend to anyone. It is very simple to prepare and the combination of flavours is beautiful.

  • 250g chicken mince or 250g chicken, diced
  • 1 stalk lemongrass (white part only), bruised, finely chopped
  • 2 cm piece of fresh ginger, finely grated or 2 tsp ginger paste
  • 2 tsp finely chopped fresh coriander leaves
  • 1 tblsp fish sauce
  • 2-3 tsp sweet chilli sauce
  • 275g packet gow gee wrappers or fresh handmade pastry, rolled very fine
Place all ingredients (except the pastry) in a bowl and combine. Spoon teaspoons of filling into the gow gee wrappers or circular pieces of pastry. Brush edges with cold water. Fold over to enclose the filling. Pleat edges together to seal.

To cook, sit a few dumplings at a time on a sheet of baking paper in a frying pan. Steam the dumplings in the frying pan with 1tsp olive oil and half a cup of water, until cooked. Serve with sweet chilli sauce or soy sauce.

Caramel Tarts

Recipe by Yasmin

I love making caramel tarts because they are so quick, easy and delicious! I am a sweet tooth and love the taste and texture of caramel.

  • 100g chilled butter
  • 1 1/2 cups plain flour
  • 50g icing sugar
  • 1 egg, lightly beaten
  • 2 tblsp chilled water
  • Caramel Top 'n' Fill can
  • Cream, whipped

For Pastry; pulse butter, icing sugar and flour in a food processor until mixture resembles fine breadcrumbs. Combine the egg and water in separate container. With the motor running, slowly pour water mixture into the food processor. The mixture should stick together making a dough. Remove and roll into a ball. Chill for 30 minutes.

Roll out dough onto a floured board until thin. Using circle cutters, cut out pastry cases. Spray cup cake trays with non-stick olive oil. Place uncooked cases into each section of the tray. Blind bake for 15-20 minutes or until cooked.

When cool spoon 1-2 tsp of caramel filling into each case. Then top with whipped cream to serve.