Month: March 2015

Passion fruit lemon tart

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Passion fruits and lemons are one of my favourite ingredients to use for baking. Mainly because I love anything that is sour. Instead of the usual pastry, made out of just butter and sugar, I’ve decided to change it up a little to add texture to the tart and make it more nutritious. To make things more exciting, I’ve adapted a recipe that I saw for a lemon bar and used ground rice flour, sesame and poppy seeds for the pastry base. It was delicious – the flavour and texture from the sesame seeds complemented the tanginess of the passionfruit and lemon. I could eat the whole tart on my own! Nutrition per slice (80g) Ingredients for the pastry 150g plain flour 50g ground rice 50g caster sugar 80g butter cold 1 tbs sesame seed 1 tbs poppy seed Ingredients for the filling 6 passion fruits 2 lemon juice and zested 100g caster sugar 6 egg yolks ½ cup of light thicken cream (120ml) Directions To make the pastry Grease a 23cm tart pan Preheat …

Sticky date pudding

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Sticky date puddings is one of my favourite desserts – I love the moist texture of the cake coupled with that sinful salted caramel sauce. I could never bring myself to make the pudding without some healthy alternations to the recipe. The problem that I have with stick date puddings is that it tend to be way too sweet! Dates are nutritious fruits packed with lots of vitamins, fibre and natural sugars – there is no need to add unnecessary sugar this delicious fruit. So let’s try to reduce that spoonful of sugar! Nutrition per pudding (without the salted caramel sauce)   Ingredients for the pudding: 250g whole Medjool dates 175ml boiling water 1 tsp vanilla extract 175g self-raising flour 1 tsp bicarbonate of soda 2 eggs 80g butter, softened, plus extra for greasing 80g brown sugar 3 table spoon vanilla yoghurt Ingredients for the salted caramel sauce: 150g caster sugar 40ml water 100g double cream 10g butter 1 tsp salt 0.5 tsp vanilla essence Directions Preparation time: 1 hour Baking time: 20 – 25 …

William pear muffin

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Not sure what to do with a bunch of over ripe pears? Well here’s a recipe to try! The pear muffins turned out to be delicious and moist. It kinda reminded me of hummingbird muffins just the pear version of it. Ingredients: 100ml of grape seed oil 125g plain self-raising flour 100g wholemeal self-raising flour 60g brown sugar 3 large eggs (at room temperature) 2 tablespoons of fresh squeezed lemon juice 2 pear williams 1 teaspoon of vanilla essence 4 tablespoons of non-fat yoghurt or greek yoghurt (about 150g) Preparation time: 15- 20 min Oven temperature: Preheat the oven to 180 degrees Baking time: 20 – 25 min (or when the muffins turn brown) Nutrition per muffin Click on the images below for the baking instructions.

Blueberry lemon loaf cake

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I decided to make a slight twist to my blueberry lemon zest cupcakes recipe and bake a blueberry lemon loaf cake instead. I used butter instead of grape seed oil for a better textured cake. When the cake was baking, the whole house smelt like lemon and vanilla – what an aroma! Nutrition per slice (90g) One loaf cuts into 8 slices Ingredients 120g unsalted butter (at room temperature) 180g self raising flour 100g caster sugar 3 large eggs (at room temperature) 50ml of freshly squeezed lemon juice Zest 1 lemon 1 teaspoon of vanilla essence 3 tablespoon of non-fat yoghurt or greek yoghurt 100g frozen blueberries Directions Preparation time: 15- 20 min Baking time: 30 min Preheat the oven to 180 degrees Grease a loaf pan Cream the butter and sugar until light and fluffy Zest 1 lemon and squeeze 50ml of lemon juice Add in 3 tablespoons of yoghurt and continue to whisk Add in the eggs one at a time. Don’t worry if the mixture looks cuddled. After adding in the eggs, add in the …