Lemon Drizzle Cake

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I had never actually had a lemon drizzle cake before, so maybe I’m not the best judge, but from my husband feedback I’ll chalk it up as a big success. I had to share this, as it is one of those super quick recipes that you could easily whip up on a whim. I also appreciated the fact that I already had all the ingredients in my pantry.

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Cake:

Ingredients:

  • 60 ml Margarine
  • 180 ml Sugar
  • 2 Eggs
  • 50 ml Lemon juice
  • Zest of half a lemon
  • 310 ml Flour
  • 2 tsp Bakingpowder
  • 100 ml Milk

Method:

  1. Preheat your oven to 180*C and prepare a baking tray or mini-loaf tray by spraying with Spray ‘n Cook.
  2. Beat the margarine until smooth and gradually add the sugar, eggs, lemon juice and lemon zest.
  3. Sift together the flour and bakingpowder.
  4. Add half the egg mixture and the milk to the flour and start mixing it in.
  5. Fold in the rest of the egg mixture.
  6. Spoon the mixture into your baking tray and cook for 20 – 25 minutes, depending on whether you are making one large tray or mini-loaves.

Lemon Drizzle:

This could easily be adjusted according to your taste, but I find that a good dose of lemon juice really cuts through the sweetness creating the perfect combination.

Ingredients:

  • 185 ml Icing Sugar
  • 50 ml Lemon Juice (Can adjust according to taste)
  • Zest of half a lemon

Method:

  1. Sift the icing sugar and then add all the lemon juice.
  2. Slowly add a teaspoon of boiling water at a time until you reach the perfect consistency.
  3. Stir in the lemon zest and drizzle over the loaves.

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Trend: The Baseball Tee

baseball tees

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The classic baseball tee seems to be the modern replacement for the plain tee. Pair it with boyfriend jeans for the perfect casual weekend look or use it tone down a more statement making pants as Amanda did with those pretty sequin pants. I love it either way. It can also work brilliantly as a canvas to showcase a pair of statement shoes such as Grace’s kitten flats or animal print heels. Shop the look here at Woolworths, Cotton On and Mr Price. Also try Jay Jay’s.  I am sure there will plenty of baseball tees in the shops.

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Baby Tomatoes, Bacon and Mushroom Tart with a Creamy Filling

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I love making simple, easy recipes that deliver. This tart is a family favourite but with all the cream, we have to restrict ourselves. Although the tart is quite similar to a quiche, the difference lies in the base. This has a rich crispy base that perfectly complements the creamy soft filling. Enjoy while fresh from the oven with a crisp green salad for lunch or a light dinner.

Ingredients:

  • Base:
  • 100g flour
  • 100g butter
  • 100g cheddar, finely grated
  • Filling:
  • 100g Feta/12 mushrooms, sliced
  • 12 baby tomatoes, halved
  • 100g fat free bacon
  • 3 eggs
  • 250 ml cream
  • Salt and Pepper to taste
  • Finely chopped parsley

Steps:

  1. Preheat oven to 180*C
  2. Blend all the ingredients for the base in a mixer on medium speed until it forms a big ball.
  3. Break the dough into pieces and gently press it into a round quiche pan. Spread the dough evenly with your knuckles, making sure there are no holes.
  4. Fry the bacon and mushrooms and add the tomatoes last. When done place it in the tart shell. Be sure to spread the ingredients evenly.
  5. Mix together all the eggs and cream until smooth. Add salt and pepper and pour into tart base.
  6. Sprinkle a little parsley over the top and place in oven for 30-40 min until golden brown.
  7. Remove and let set for a few minutes before slicing to serve.
  8. Enjoy!

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