Citrus Flavours

Citrus Flavours
Photo by Scott Bauer

Search This Blog

Background of Blog

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, 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.