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.
- 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
- Preheat your oven to 180*C and prepare a baking tray or mini-loaf tray by spraying with Spray ‘n Cook.
- Beat the margarine until smooth and gradually add the sugar, eggs, lemon juice and lemon zest.
- Sift together the flour and bakingpowder.
- Add half the egg mixture and the milk to the flour and start mixing it in.
- Fold in the rest of the egg mixture.
- 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.
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.
- 185 ml Icing Sugar
- 50 ml Lemon Juice (Can adjust according to taste)
- Zest of half a lemon
- Sift the icing sugar and then add all the lemon juice.
- Slowly add a teaspoon of boiling water at a time until you reach the perfect consistency.
- Stir in the lemon zest and drizzle over the loaves.
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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.
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.
- 100g flour
- 100g butter
- 100g cheddar, finely grated
- 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
- Preheat oven to 180*C
- Blend all the ingredients for the base in a mixer on medium speed until it forms a big ball.
- 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.
- 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.
- Mix together all the eggs and cream until smooth. Add salt and pepper and pour into tart base.
- Sprinkle a little parsley over the top and place in oven for 30-40 min until golden brown.
- Remove and let set for a few minutes before slicing to serve.