Lemon Drizzle Cake for Optimism

Neither of us like supermarket shopping at the best of times, so we have always been in the habit of doing a big bulk shop (tinned tomatoes, dried beans, lentils, grains, as well as flours) in the long-run its often works out much cheaper for us. Unlike other people around us, we haven't bought any additional toilet rolls since the panic! I did however pick up some hand wash the last time I went in to work in my lunch break.  

We are however beginning to run low on fresh fruit and vegetables, so we will have to venture out at some point this week. We are doing our utmost to take individual responsibility for our actions and will buy only what we need, and try and not be influenced by the madness that surrounds us.  

Perhaps this time round, I will use what now seems like 'luxury' ingredients at the back of my kitchen cupboards that often get overlooked, and not waste them like the black quinoa, black rice, pumpkin puree, red velvet chocolate curd and purple yam spread  which may already be well past its sell by date, seeing that I blogged about it first in 2015.

Anyway, you know the saying, when life gives you lemons make lemonade !   That may be the case in hotter climates but not here.  I checked out the thinking behind this phrase, and its often used to encourage optimism and a positive attitude in the face of adversity.  Lemons represent a sour or difficult stage in life and thus, making lemonade transforms them into something more palatable and therefore bearable.  Well in the UK, we make Lemon Cake!

Actually I made this Lemon Cake early this January.  The recipe came from Emily who blogs at A Mummy Too. Its a good Lemon Drizzle Cake. D was delighted with it and approved of the citrus tang!

Okay, I am off to do some gardening this weekend while its dry and the sun is shining. It looks like my neighbours have the same idea too!

Cream of Parsnip Soup with Lemon

I was gifted Meat Free Any Day for Christmas in 2014 and it is perhaps one of my most thumbed and well used cookbooks as it features food that you really want to eat and can easily make at home.  

Over the festive season I decided to make the Cream of Parsnip Soup with Lemon. I served it with homemade sourdough bread. 

Sarah Beattie's original recipe for this soup is made with cream, but I felt the soup once blitzed was naturally thick and creamy, so I decided to omit the addition of cream. I think this is the kind of soup you ant to be tucking into when you are feeling a bit under the weather or a little poorly.  It was a very warming soup with uplifting undertones of ginger and lemon.  If you want to make this soup, then please do check out Sarah Beatties Facebook Page, where you will find the recipe as well a number of other wonderful vegetarian and vegan recipes.

I have written about Sarah Beattie and her cookbooks before, so if you are interested please see here.  Below is a list of recipes that I have made from the Meat Free any Day cookbook including:

Assorted Vegetable Tempura

Courgette and Raising Muffins

Leek and Brie Rostiflette
Parsnip Tamarind Curry
Tandoori Butterflied Aubergine
Winter Vegetable Tagine   

I am sharing this Lemony Parsnip Soup with Soup, Salad and Sammies Sundays hosted by Deb over at Kahakai Kitchen. 

Preserved Lemon Coriander Orzo Salad

Remember the Preserved Lemon Coriander Salsa that I shared early on this week, well, some of it was stirred through cooked Orzo Pasta to take into work for lunch.

I have to say, it was okay, but it did not work quite as well as the piquancy of the Preserved Lemons did not cling onto the Orzo Pasta so well.  I won't grumble though, it filled a little hole in my belly.  The best part for me was the fragrant coriander, but then I do like coriander very much.  

I am sharing this Preserved Lemon Coriander Orzo Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Preserved Lemon Coriander Salsa

I would not describe myself as an early riser in the morning.  I do like my snug bed, but when it comes to work - I like many working people, have to get up and go.  I am often at work 7am in the morning, if not earlier.

This morning the car journey into work was a little more interesting.  We got to see Venus and Jupiter together in the pre-dawn sky.  I had not tweaked what it was and said out loud to D, 'those stars look like they are going to collide'.  He then mentioned that he had heard on the radio whilst showering something about some astronomical phenomenon happening today at dawn. Well didn't we, well me mostly get lucky to see two of the brightest planets Venus and Jupiter appearing together.  It was truly amazing, a bit like the red sun a couple of weeks ago.   The skies recently have been quite spectacular.

I made this Preserved Lemon Coriander Salsa at the weekend with what we had in the fridge as I could not be bothered to venture far.  Its made mostly from fresh ingredients other than the preserved lemons which came from a jar.

Lemon and Turmeric Pearl Spelt

This  Lemon and Turmeric Pearl Spelt was inspired a Lemon rice I had at Natural Healthy Foods Cafe in Birmingham. 

The original recipe from Rose Prince is made with barley, however my variation made with spelt was served as part of a light meal served with steamed broccoli.  

Vegan Hazelnut Swede Lemon Drenched Cake

This prettily dressed up Hazelnut Swede Lemon Drenched Cake has come and gone in our home and while it lasted, it made every one who had a slice or a taste, first crinkle their noses and then purse their lips and nod their heads in approval. It was intriguing. 

For my overseas readers, you may know Swede as Rutabaga.  It is a vegetable that I avoid eating in savoury meals, I find it sweet like parsnips and don't often enjoy it, but hide it in a cake then it takes on a different flavour all together.  I know it won't convince everybody, but all I can say is try it before you pass judgement.

I have made a few dishes with both swede and turnips  of late.  Previous to this blog post you may have seen my Turnip, Kale and White Bean Stew, Swede Mash on top of a Veggie 'Meatball' dish and of course that dark Rutabaga Cinnamon Nutmeg Cake with Miso Caramel Sauce reminisce of Sticky Toffee Pudding.   

I have to admit, at first I also was not sure sbout theHazelnut Swede Lemon Drenched Cake.  I found it a little earthy on some bites, but as each day passed and I had another slice, I came to like it, really like it.   It was unlike anything that I had ever eaten, which made it a delight.  It also loved how the rosemary lemon syrup seeped beautifully into the hazelnut sponge.  

This cake can be made with eggs, or flaxseeds which will make it suitable for vegans or those who do not eat eggs.  Oh did I mention its also gluten free too.  I am sharing this with CookBlogShare hosted by Hijacked By Twins; and Simple and In Season hosted by Feeding Boys - even though Swede is a winter vegetable, you will still find it in the supermarkets springtime and Honest Mum for Brilliant Blog Posts. 

Turmeric Risotto with Preserved Lemons and Green Olives

I know what your thinking Olives for dinner , but this Turmeric Risotto has more than just olives, it also has preserved lemons.

The late Karen Hubert Allison, cookbook Author of The Vegetarian Compass was so right when she wrote All roads to Preserved Lemons lead to Paula Wolfert classic cookbook Couscous and Other Good Foods From Morocco (1973) and who am I to disagree.

I sometimes make my own Preserved Lemons, but there is nothing wrong with picking up a jar of ready made, there are quite a few good brands about.  

I was inspired to make this Turmeric Risotto with Preserved Lemons and Green Olives a little while back when I had limited fresh vegetables in my home, much of what went into this was store cupboard ingredients or those often found in my fridge.  I had picked up a packet or organic tempeh the last time I went into the city.   The tempeh served almost like crispy croutons and made for an interesting contrast against the soft rice grains. 

Adapted from The Vegetarian Compass by the late Karen Hubert Allison.

Turmeric Lemon Courgette Orzo

The next few weeks my blog will at least twice a week feature a recipe made with courgettes aka the summer zucchini.  

The reason, its in season - but mostly I have so much of it coming from the garden. 

I've made a few courgette recipes, so will share them later, but today its Turmeric Lemon and Courgette Orzo.  Its not much of a recipe, as I eye-balled everything.  I began with 250g orzo pasta and 1/2 teaspoon ground turmeric to the rolling boiling water.  The ochre yellow turmeric dyes the rice shaped orzo pasta whilst cooking.  

The yellow courgettes are quartered and then sauteed in olive oil and minced garlic, I decided to continue with the yellow theme.  And added in some diced yellow pepper and sweetcorn from a tin and seasoned with salt and pepper to taste.   

The final touch was drizzling over some good oil, I used Welsh Blodynn Aur Rapeseed Oil, but a good extra virgin olive oil would be fine too.  Then finally I squeezed some fresh lemon juice to taste.

I am not one for reading novels, but I recently picked one up called The Kitchen Congregation by Nora Seaton, perhaps it the fact that the story evolves around the kitchen that it appealed to me.  Well I am a very slow reader, but I want to share an excerpt that made me think and grateful that I have D in my life.

 'The pasta is ready, the sauce is ready, but my appetite is poor.  I like to cook alone, but I don't like to cook only for myself.  It was the process that fed me'.  

Lemon Velvet 'Marrow Cream' Curd

Wondering what to do with those monster marrows other than stuffing them with brown rice, quinoa and other grains.  Here's something that will last in your kitchen larder (if your fortunate to have one); or if your heart desires share with family, friends and Besties.   It will compliment toasts,  crumpets and even croissants.  

If you have not heard of it, let me introduce you to a different type of curd made without eggs Marrow Cream.  This is is no ordinary Marrow Cream, this recipe was bestowed to me (and other fellow bloggers but I won't say that too loudly) by one of my long term friend Nic from Nip It In The Bud who I met through blogging.  We started blogging around the same time and I have watched her and her husband grow from a loving couple into a blossoming family, first there was little Euan and now there is Luca.  

A few years ago, when I was a lot more proactive in the allotment garden, I would make a lot of homemade jam, preserves and chutneys.  One day myself and Nic decided to do a jam jar swap. You can read about it here.  I loved it, but sadly I never got round to making my own Marrow Cream then, until now when I bagged myself some marrows. 

Unlike Nic's Marrow Cream, my jar of Lemon Marrow Cream Curd is a little darker in colour which makes me think perhaps I should have called it Golden Marrow Cream Curd.  The reason it is much darker is that I used golden caster sugar, but if you want to achieve that buttery yellow colour then I would strongly advise you use white sugar.  I think this recipe can easily be made vegan by subbing the butter with a vegan alternative, but I followed the recipe this time round.  

So what does it taste like.  Like lemon curd, but not as sharp and not as super smooth,  even though I used my Froothie blender, but that does not matter, really - its adds  a bit of texture, a bit like Lemon Velvet, hence my use of it in the blog header.  Nic describes the texture in her blog post like that of pureed stewed apples and I would have to agree. 

I am sharing this Lemon Velvet Marrow Cream Curd with Inheritance Recipes co hosted by Solange at Pebble Soup and Coffee and Vanilla as this recipe comes from someone who I am proud to call a friend, not just a blogger friend and her recipe will now indeed be in my home recipe book If you have not visited her blog, please do its called Nip It In The Bud, its down to earth, honest and family oriented.  It can only warm your heart. 

As well as Nic's Marrow Cream , here are some other Curd recipes
Clementine Curd
Lemon Curd vegan from Wallflower Girl
Pink Grapefruit and White Chocolate curd by Clouds of Dream 
Strawberry Curd

Black Eyed Peas, Red Pepper and Squash Stew with Preserved Lemons

Yes, I share with you another stew of sorts.  Though I have to admit this is a much lighter stew compared to those features a couple of weeks back. I guess its a sign that Spring is here.  

Contrary though, the ingredients are not spring like at all, mostly autumnal.  Squashes, sweet potatoes and red and yellow peppers have been featuring quite a bit on my plate recently, I think its the colours that shout and make me feel all warm and humble.   Or maybe its accidental, as I want a change from the drudge brown-beige and greens.  

Avocado Coriander Chilli Spaghetti

This Avocado Coriander Chilli Spaghetti was a throw it in the pan meal.  I make these kinda of meals quite a lot when I get in home from work; and these are the ones that are often not photographed either due to poor lighting or hunger pangs more of a priority than blogging.  

Another thing to say about these kind of meals is that I don't often measure the ingredients and judge it by eye, so it never tastes the same the next time round,  but always hits the hungry spot. 

This Spaghetti Pasta dish is very much like the Butternut Squash dish I made a month or so back, its essentially Spaghetti Pasta Aglio, Olio e Peperonicino or chilli flakes tarted up with soft buttery avocado and zesty herbs, mostly coriander.  And to finish it off, some freshly squeezed lemon juice to give it some zing. 

Ms Marmite Lovers Green and Black Cheescake with Limes - Avocado with Oreo Base

When I initially saw Vegan Mofo prompt for today, I knew exactly what weird combination I was going to share with you, then I re-read the prompt  this morning and it said 'a weird combination that you love' and the fact is there is not a weird combination that I love. So I had to think hard about this and came up with this - Avocados.  I have actually come to like sorta love avocados in cheesecakes.  

I've seen lots of green vegan cheesecakes over the past 5 years or so made with avocado, but I have never made one myself.  So when I saw Ms Marmite Lovers aka Kerstin Rodgers Green and Black Cheesecake with Bengali Lime and Avocado last month in V is for Vegan  (one of my favourite cookbooks at the moment) I knew I had to have a go at making it at home.  

So guess what, other than just ogling at it in the glossy pages of V is for Vegan, I actually did make it.  Yay.  Here it is in all its green and black glory.  I did have to adapt her recipe a little like using 3 limes instead of 5, but nothing major that would alter the recipe significantly.   I also studded the cheesecake with a handful of blueberries from my garden.  

It was beautifully light and a sublimely green though this is not picked up by the photos sadly.  I am also sorry I don't have a photograph of it sliced to share, but I assure you it sliced wonderfully. I actually preferred it more on the third day of eating, the lemony lime zingness seemed much stronger.  Even D, who is not that keen on vegan cheesecake was won over by this one. 

As well as Vegan Mofo. I am sharing this with No Waste Food Challenge and idea by Elizabeths Kitchen Diary .  This month it is hosted by Foodie Quine.  The Oreo cookies where discovered in my kitchen cupboard and quickly reaching is best before date, this recipe made for the perfect excuse of gobbling them up.  Want the recipe?! Then by the cookbook: V is for Vegan.  Find the recipe here on the PeTA website can also be found here and here.

PPKs Vegan Lemon Bars

Don't these Lemon Bars look ever so delightful? 

I actually made these for D, who loves all things tangy and citrus.  I wasn't quite convinced that the turmeric yellow jelly topping would quite set to a firm consistency, but the following day when I took it out of the fridge - it was wonderfully firm, yet with a slight wobbliness.  These vegan Lemon Bars were zingy, flavourful and sublime.  The base was almost shortbread like.  I loved it and will certainly be making them again.  For the personal touch, I finished them off by topping them with some homegrown raspberries. 

I am not going to post the recipe here, but for those of you who do not have Vegan Cookies Invade Your Cookie Jar or Veganomicon then you can find the recipe here on No Meat Athletes blog,  I am sharing these vegan Lemon Bars with Tinned Tomatoes for Bookmarked Recipes. 

Old Fashion Lemon Tofu Cheesecake

The vegan cheesecake recipes that are appearing all over blogophere are made with soaked cashew nuts or vegan cream cheese, but I have been making this old fashion vegan cheesecake with tofu for a while.  And what's more, it is no cook too.  

When you tuck into this Lemon Tofu cheesecake, please don't go trying to compare it to the dense, rich dairy version.  This one is very different, yet it delivers on flavour and textures. 

I've made this No Cook Cheesecake in the past with a vegan strawberry jelly topping in the shape of hearts, this time though I decided to stud it simply with some glace cherries.  

My husband wasn't too sure as to why I made this vegan cheesecake, especially as we have a couple of tubs of dairy cream cheese in the fridge, but the truth is I was prompted to make this recipe for one of the cutest girls I have ever met in my life.  She has the most infectious giggle that sets you off to a good day.  She goes by the pseudonym Twitter name Tequila Mockingbird.  I hope she approves of this old fashion Lemon Tofu Cheesecake.  

Lemon Curd and Cream Cheese Bars

These bars may look small and , but one bite and you go wowzer! This is when a little bite makes a big impact.  The lemon curd zingyness contrasts beautifully with the soft creaminess of the cream cheese layer and the oats just give it some textual bite.

I've chosen to make this recipe with lemon curd as I had a jar that had to be used by its sell by date, but you can choose any kind of zingy curd, like clementine, strawberry, pineapple, grapefruit, mango, orange or even Banana Toffee aka banoffee curd! 

Saying all that, D picked up another jar of lemon curd at the weekend - a no so subtle hint to make them again, soon!  And guess what, he doesn't want me to share them with anyone else.  I am sharing some of these Lemon Curd and Cream Cheese Bars with Recipe of the Week hosted by Emily at A Mummy Too; and this is also my first entry to Bake of the Week hosted by Casa Costello .

Vegan Orange and Lemon Poppyseed Cake Again

I've made vegan lemon and orange poppy seed cake many times in the past, see here and here; even Orange and Poppyseed Waffles.  So why on earth would I make the cake again?

because I'm need more zingy citrus inspiration.  In stead I find myself following some trusty old recipes.  Still these were very enjoyable to eat.  

   The only thing missing, was a bit of icing drizzle - maybe next time. 

Vegan Orange Poppyseed cakes

What's the weather like where you are?  Here the snow has finally melted away, replaced by incessant cold sleet rain.  Moments ago, there was even thunder and lightening.  I am so glad I am home dry and warm. 

On Friday 25th January, I had a 'Burns Day and Night Menu' on offering.  Amongst my creations: Vegan Haggis, Neep and Tattie Pie, Spicy Neep Samosa Pies, Vegeterian Haggis and Portobello Mushroom Lasagne, Vegan Haggis Burgers, Scottish Raspberries and Chocolate Bundt Cake and Irn Bru Jelly.  I haven't got round to downloading those photographs yet, so today its another cake to feast your eyes on.

For those of you who read this blog, I must let you know that this is exactly the same recipe for the Lemon Poppy seed mini loaf cakes, except her I have used orange zest and juice here.  I don't know if I mentioned in the Lemon Poppy seed cake post, but this recipe can be a bit hit and miss.  This time the batter did not rise as much as it should have, so these were a little on the slender side, so I sandwiched two cakes together with marmalade to give it more height and appeal.

This is the second time this month that I am sharing a Orange flavoured recipe with Karen at Lavender and Lovage and Kate of What Kate Baked for their Tea Time Treats. The theme for January is citrus; as well as One Ingredient with Laura of How to Cook Good Food and Nazima of Franglais Kitchen who are featuring on orange this month. 

Vegan Orange Poppy seed Cake with marmalade and flaked almonds
Yields 8 -  10 mini round cakes
Ingredients
460g plain flour
300g golden caster sugar
2 teaspoons bicarbonate of soda
1 teaspoon salt
450ml water
275ml vegetable oil
2 tablespoons white wine vinegar
1 teaspoon grated lemon zest or orange zest
Juice from 2 lemons or from 2 oranges
40g poppy seeds
Orange or Lemon Marmalade
Handful of lightly toasted flaked almonds
Method
Preheat oven to gas mark 4/180
Line 8 - 10 mini round cake/tartlet tins.
Combine the first 4 dry ingredients together, then stir in the wet ingredients and zest. Gently and evenly fold in the poppy seeds. Carefully pour into baking tin/s and bake for 20 - 25 minutes for the smaller versions or 35 - 40 minutes for larger cake. Bake until golden, risen and firm to the touch. When cool, turn them out of the baking tins.

Optional: using a spatula, generously coat the sides of the cake with marmalade and then stick the lightly toasted almond flakes to the side.  These are best eaten within a couple of days.

Vegan Lemon and Orange Poppy seed Cake

Another one from last years unblogged archive of photographs and recipes.  For some reason, these vegan Lemon Poppy seed cakes are not as popular as my vegan Chocolate cakes, maybe I just need to gussy them up with some glaze, icing or frosting.  I've even considered slicing them in two and filling it with lemon curd, but then it would not be suitable for vegans.  I still continue to make them, hoping that their lightness and gently sweetness will win some hearts, but no - they tend to get ignored.

I often make these vegan Lemon in mini loaf pans and it yields 12 mini loafs, but you can try and make one large tray bake . As for the Vegan Orange Poppy seed Cake in little round baking tins, a little more appealing to the eyes. 

I honestly don't know where I acquired the recipe, I found it a scrappy hand-written A4 paper tucked in one of my early vegan cookbooks: 365 plus one Vegan Recipes reprinted as Easy Vegan Cooking.  Anyway, I've adapted this recipe a little further, just by substituting the lemon juice with fresh orange juice.

I am still having problems downloading images onto my blog, this images for this blog entry had been uploaded last week.

A2K Vegan Lemon or Orange Poppy seed Cake
Yields 12 mini loafs
Ingredients
460g plain flour
300g golden caster sugar
2 teaspoons bicarbonate of soda
1 teaspoon salt
450ml water
275ml vegetable oil
2 tablespoons white wine vinegar
1 teaspoon grated lemon zest or orange zest
Juice from 2 lemons or from 2 oranges
40g poppy seeds
A2K Method
Preheat oven to gas mark 4/180
Line a 9 x 13 inch baking tin or 12 mini loaf tins.
Combine the first 4 dry ingredients together, then stir in the wet ingredients and zest.  Gently and evenly fold in the poppy seeds.  Carefully pour into baking tin/s and bake for 20 - 25 minutes for the smaller versions or 35 - 40 minutes for larger cake.  Bake until golden, risen and firm to the touch.  These are best eaten within a couple of days

Preserved Lemons with Red Chillies

I am hoping to enjoy lots of North African inspired recipes come Summertime, so I decided to go ahead and make my own Preserved Lemons.  In the past, I have to admit, I have always purchased them from a Middle Eastern store, not this time, especially as its pretty easy and thrifty to make your own.  Follow any recipe for Preserved Lemons and just add a couple of bay leaves, a few fresh red chillies, pierced along with a handful of coriander seeds.

I hope to be enjoying and sharing some of these pickly lemons next month.

I am linking this rather large jar of home-made Preserved Lemons with Red Chillies with Nazima at Working London Mummy  and Laura at How To Cook Good Food for the One Ingredient: Lemon event; and Jill at Real Food Forager who is hosting Fat Tuesday 29th May 2012.  

Lemon and Rosemary Sorbet

I think I may have mentioned before that there was once a time, when the needle like herb known as rosemary would be ignored by myself in culinary challenges.  It was one of those herbs that hardly featured in any o f my home cooking.  Of course, this has all changed.  I now view rosemary as a wonderful woody herb with a heady fragrance.  I can't get enough of the stuff, not only do I use it in savoury dishes, popcorn, in hot 'fruity' drinks, but puddings and sweet bakes too.  As my regular readers will know, to great success I recently used it in my Rhubarb and Rosemary Scones.  I will only ever use it in its fresh form though, dry...well its just a twig.   But even when fresh, you have to be careful, too much and yes it could be medicinal. 

I don't make sorbets much, the truth is sorbet for me is just an adults slush puppy and ice cold zingy lemon does not always appeal to me, but my husband loves the stuff so its for him I oblige, even when it is raining and ice cold outside. 

This Lemon and Rosemary Sorbet is also my first entry for Bloggers Scream for Ice Cream which was started by Kavey.

Lemon and Rosemary Sorbet
You will need a food processor for this recipe.
Ingredients
Juice and zest of 5 unwaxed lemons
300g sugar
1 3/4 pints of water
Sprig of fresh rosemary
Method
Gently bring everything to a boil, stirring frequently until all the sugar has melted. Simmer for a couple of minutes, then remove from the heat and leave it to cool. when cool, strain and discard the zest and rosemary sprig.
When cool enough, pour into a suitable plastic container and freeze. Freeze, then after an hour take out of freezer and blend in food processor, pour back into container and freeze for another hour or so, then remove from freeze and blend again. This is to ensure that there are no mass of ice, but soft crystals. Then freeze. Twice should be enough, but you may want to do it a third time if you want softer crystals.