Summer is here at last and not only does it bring light and warmth, it also brings us a wealth of juicy fruit. When you’ve had your fill of fresh berries and stone fruit, you’ll probably be looking for other ways to eat them. This recipe for poached peaches and apricots in a spiced lemon & thyme syrup is simple to make and utterly delectable.
Mother’s Day is fast approaching and I can’t help but think of cake. I feel something light and spring like is needed. I know, how about a lavender honey cake scented with lemon and smothered in honey cream cheese icing? Sorted.
It’s very hard to believe and somewhat difficult to come to terms with, but my mother turned eighty a few days ago. Where have the years gone? To celebrate, we went out for lunch with a few friends and I made this fig lemon marzipan bundt cake.
Pimp up your pasta and have a fabulous weeknight meal that takes no time at all, but feels a little bit special. This seasonal romanesco pasta dish is a taste sensation. It’s quick and simple to make and is also suitable for vegans.
Every year I mean to mark Twelfth Night by making a special cake and every year I manage not to do it – until now. When it comes to cake, I associate Twelfth Night with marzipan, so although I didn’t intend to make a traditional King Cake or similar this year, I did want to include almond paste. And as I still had plenty of lemons left from my 3pFruits box, lemon marzipan cakes it was to be.
Lemon curd is one of those products where I’m unable to eat the commercial stuff, but adore a good homemade version. Sharp, tangy and sweet all at the same time, it’s fabulous spread on hot buttered toast, as an alternative to jam on scones and as a cake filling or topping. It even works beautifully baked into cakes.
Our potatoes went in very late this year so we don’t yet have any to harvest. However a friend has just given us some of hers and whilst they were still fresh, eating them boiled with some delicious garlicky aioli seemed just the thing. And our garlic was ready to harvest.
When I borrowed the Primrose Bakery Christmas book out of the library a few weeks ago, I bookmarked several of the recipes. The one for blueberry cupcakes caught my eye, mostly for the fabulously coloured icing. It’s a rare occasion for me to use food dyes, but I do like my food to be colourful. Icing made with natural fruit juice is a win win and even more so with this sugar free version.