We have had a lovely lot of limes from our tree over the last couple of months and I have been trying to come up with different ways to use them. I adore the smell of limes. It always reminds me of a lime pudding that we used to have when I was a child. I made these lime and blueberry cupcakes as an indulgent treat to have with a cup of tea (or coffee). It is a quick and easy recipe to make.
150g butter or non-dairy spread
150g caster sugar
1 teaspoon baking powder
zest and juice of 2 limes
1 cup blueberries
Preheat the oven to 180°C. Line muffin trays with paper cupcake cases.
Cream the butter and sugar. Mix in the eggs one at a time. Add the sifted flour and baking powder and mix to combine. Stir in the grated lime zest and juice, followed by the blueberries.
Divide the mixture between the paper cases. Bake for 25 minutes. Allow to cool, then ice with lime frosting. Sprinkle a little grated lime zest on top of each cake.
Makes 12 cupcakes.
60g softened butter or non-dairy spread
250g icing sugar
zest and juice of 1 lime
Sift the icing sugar into a bowl. Add the other ingredients and mix to a spreadable consistency. Spread or pipe the frosting on top of the cooled cupcakes.
This is another recipe I have been making to use some of the walnuts we collected on our walks.
1 cup rolled oats
1 cup milk
1 cup white flour
1 cup wholemeal flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon cinnamon
½ cup raw sugar
½ cup olive oil
1 teaspoon vanilla essence
2 large or 3 small bananas, mashed
¾ cup walnut pieces
Preheat oven to 180° C.
Combine oats and milk in a bowl and set aside. In a large bowl, mix dry ingredients together. Add oil, beaten eggs, and vanilla essence to soaked mixture of oats and milk, and stir. Add wet mixture to dry ingredients and stir to combine. Mix in mashed bananas and walnut pieces.
Lightly oil muffin tins and fill with mixture. Bake for 20-25 minutes.
If you love to cook and you’re anything like me, you probably have piles of recipes tucked away in a drawer, waiting to be tried out. I have manilla folders of recipes cut from magazines and scraps of paper with recipes scribbled down from television cooking shows. Often I’ll go to look for one and spend ages trying to find it. I had a recipe book in which I wrote my favourite recipes, but I filled it up a while ago. Recently, while browsing in a bookshop, I saw a lovely vintage-themed recipe folder that I couldn’t resist.
It has dividers that I can decorate with stickers and embellishments, lined pages for writing in, plain pages for pasting in handwritten recipes given to me by other people, and plastic sleeves for slipping in recipes saved from magazines. I also like that it’s a ring binder style so I can add more pages when I need to.
Now I just have to work my way through that big pile of recipes and put the ones that turn out nice into my lovely new recipe folder where I can find them easily.
The handwritten shortbread recipe was given to me by my mother, passed down from my great-grandmother, so the recipe has been around for quite some time. Nice to have with a cup of tea or coffee.
Great-grandma Jozina’s Shortbread
8 oz (225g) butter
4 oz (125g) icing sugar
13 oz (375g) plain flour
1 oz (25g) cornflour
Beat butter and icing sugar to a cream. Add flour and cornflour. Knead well.
Roll out to required thickness (¼ – ½ inch).
Cut into squares or fingers. Prick well with fork to stop rising.
Bake about 20 – 30 minutes at 160ºC (320ºF ) Be careful not to overcook underneath.
Cool on wire tray.