Lemon Honey Tea Muffins

I happened to see there's a bag of honey tea given by my sis
I personally do not really prefer drinking this tea without anything added, the honey fragrance is too strong, lemon added does help

 

 

The other day I saw Kenneth from Guai Shu Shu posted his quick bread recipe

Looked so good I decided to give it a try, giving it a little twist by adding this honey tea with lemon mixture and I made it into muffin. I replaced passion fruit with brewed honey tea mixed with juice of half a lemon and added the zest, too. Also I added lemon frosting on top of each muffin

 

 

The cupcake looking muffins look pale even though the brewed tea was brown in colour. It didn't brown on top. I suspected it's because I used fan during baking. Anyway the fragrance of the lemon and honey is so distinct. Yummy and texture was very good

 

 See the lemon zest I mixed in the frosting? So refreshingly fragrant :)

 

 

Recipe below...

 

What you need:

 

350g plain flour

3/4 tbsp baking powder (I used double acting)

2 eggs, lightly beaten

180g sugar

brewed honey tea and juice of half a lemon to make it 120g

zest of 1/2 lemon

120g fresh milk (or fresh cream)

150g cold butter, cubed

 

Method:

1. Preheat oven to 180degC. Line muffin pan
2. Sieve all dry ingredients in a bowl, flour, baking powder and sugar. Add in butter cubes and rub with fingers til resembles crumbs
3. Add in eggs and lemon zest, stir well. Add in tea/lemon mixture and followed by milk. Stir well
4. Scoop about 1/4 cup into each muffin liner and bake for 20mins til skewer comes out clean
5. Remove from oven and leave it in the pan for 10mins before transferring to cooling rack

 

For the frosting:

Mix 1/2 cup of icing sugar with about 2-3 tbsp of lemon juice and some zest. Stir til you get the thickness you like

 

Spoon frosting on each cooled muffin. It will dry up after about 10mins or so

 

 

Indeed a very good recipe. And very easy too. I will try the passion fruit loaf version definitely like the original recipe :)

 

 

 

 

This post is linked to the event Little Thumbs Up (July 2015: Tea) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl from Baking Taitai

 

Bake Along #82 Healthier Lemon Bars

Craving for some refreshing sweet treats during mid week? Can't wait for weekend cheat day?
You can try this lemon bars. Portion controlled and healthier ingredients used giving you only about 75 calories per serving. How good is that? :)

Taste wise, you don't have to compromise too much. These bars are yummy, and simple to make too :)

 

 

 

Recipe is from Mind Over Munch

 

What you need:

 

For crust:

1 cup flour (I used unbleached all purpose flour, you can use oat or whole wheat flour)

1/3 cup brown sugar (or sweetener of your choice such as stevia or coconut sugar)

1/4 cup coconut oil, solid

1/8 tsp salt

 

For filling:

3 eggs

1 egg yolk

1/2 cup freshly squeezed lemon juice

1/2 cup caster sugar (I wanted to use coconut sugar but I didn't want to ruin the bright yellow colour and I don't really fancy baking with stevia so I stick to caster sugar)

1/3 cup flour (I used unbleached all purpose flour, you can use oat or whole wheat flour)

zest from 1 lemon

 

Method:

1. Preheat oven to 180degC
2. Combine ingredients for crust using pastry cutter or fork til crumbly
3. Press crust into a greased baking pan and bake for about 12mins, til slightly browned. Set aside
4. Make the filling by whisking all ingredients til well mixed and then pour onto the cooled crust
5. Bake for about 20mins til the filling is gelled and cooked through
6. Cool completely and cut into 16 squares. Dust with sieved icing sugar before serving

 

As you can see there's some of the lemon filling managed to escape underneath the crust, hence a thin layer of the filling formed there making it looked like layered cake instead, I mean layered bar LOL

 

 

 

This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

ABC March 2015 Lemoniest Little Lemon Loaf

This is one light, fluffy, fine textured cake with a hint of lemon taste in every bite, love it!
A bake for Avid Bakers Challenge (ABC) hosted by Hanaa's Kitchen, where we will be baking using recipes taken from Scientifically Sweet, a blog by Christina Marsigliese


Too bad I couldn't get browned crust on top and the sides. Look at how pale my cake is. It's like there's something missing from this cake, so incomplete without the beautiful brown crust :(
I reckoned it's because of the position of the oven rack. I should have placed on the higher rack. By the time I realized it, the cake has been fully baked I didn't want to bake further

The changes I did:

• I replaced 1/3 of the flour used with whole wheat pastry flour
• I used caster sugar instead of granulated sugar

You may view the full recipe HERE

One of the cake I definitely will bake again, and I will make sure I will get the browned crust in the future :)

This post is for Avid Baker's Challenge January 2015, a baking event hosted by Hanaa from Hanaa's Kitchen 

 

 

Lemon Yoghurt Cake (Barefoot Contessa)

This cake is yummy! No wonder so many good reviews about it
So moist and soft. Sweet and tangy. Addictive!

Update:
Rebaked this recipe using the proper pan size and I got pretty result and better taste and texture too :)

Recipe is from HERE

What you need:

1 ½ cup all-purpose flour

2 tsp baking powder

½ tsp salt

1 cup plain whole-milk yoghurt

1 1/3 cup sugar, divided (I reduced to 170g and 50g - as suggested by Zoe from Bake for Happy Kids)

3 extra-large eggs (I used 65g with shell)

2 tsp grated lemon zest (2 lemons)

½ tsp pure vanilla extract

½ cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze: (I skipped)

1 cup confectioners’ sugar

2 tbsp freshly squeezed lemon juice

Method:

1. Preheat the oven to 175degC. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan (I used 20cm square pan). Line the bottom with parchment paper. Grease and flour the pan
2. Sift together flour, baking powder, and salt into one bowl. In another bowl, whisk together the yoghurt, 170g sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes (mine was about close to 35 mins as my cake was lower), or until a cake tester placed in the center of the loaf comes out clean
3. Meanwhile, cook the 1/3 cup lemon juice and remaining 50g sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside
4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan (I poked the cake all over) While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool
5. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake (if using)

This post is for Little Thumbs Up, an event organized by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY. Every month we bake / cook with one chosen ingredient in it, and this month the theme is lemon and the host is Grace from Life can be simple at this post

Lemon Curd

One of my favourite spread on a toast, but only today I made some
Sweet and tangy, it's yummy! :)

Recipe is from Sonia from Nasi Lemak Lover

What you need:

150ml lemon juice (I used 3 lemons and I got exactly 150ml)
lemon rind from 3 lemons
150g caster sugar
30g unsalted butter
3 tbsp corn flour
6 tbsp water
3 egg yolks

Method:

1. Place lemon juice, lemon rind, caster sugar and unsalted butter in a sauce pan
2. Cook til sugar melted. When there's bubble around the sides, off the heat
3. Mix corn flour, water in a small bowl. Add in egg yolks and mix well
4. Pour the egg mixture into the lemon juice mixture and bring back to heat
5. Over low fire, stir continuously til the mixture thickens, it took me about 8 mins
6. Let cool by covering with cling wrap and transfer to a glass jar

This post is for Little Thumbs Up, an event organized by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY. Every month we bake / cook with one chosen ingredient in it, and this month the theme is lemon and the host is Grace from Life can be simple at this post

Pan Fried Chicken Chop With Lemon Sauce & ABC Soup

I almost forgot about Little Thumbs Up (LTU) this month
I looked through those wonderful bloggers' submissions, and my eyes caught this dish by Violet's Kitchen
I can't read Chinese so my translation was done by Mr Google LOL
Simple to make and really delicious! My kids love the chicken without the lemon sauce
I love the sauce so much, the chicken is so yummy dipped in it

 

 

What you need:

 

3 boneless chicken legs

Marinade:

1 1/2 tbsp oyster sauce

1 tbsp sesame oil

pepper

1 tbsp corn flour

1 egg, beaten

 

Lemon sauce:

juice of a lemon

1 tbsp maltose (I used honey)

4 tbsp sugar

1 tbsp custard powder

 

Method:

1. Mix marinade ingredients and marinate the chicken for at least an hour
2. Heat pan, grease slightly and pan fry chicken til golden brown both sides
3. Serve immediately with lemon sauce
4. Lemon sauce: Mix all sauce ingredients in a small saucepan and cook over low fire til slightly thickened

 

I marinated some of the chicken only with oyster sauce and sesame oil. Before cooking, I dipped in egg and then dust with corn flour - it yielded crispy skin while still maintained the juicy meat inside

 

I cooked a simple ABC soup to go with the chicken dish. Healthy hearty soup we all love :)

Recipe is from Food For Tots

What you need:
(I modified a little)

1 chicken carcass
2 sweetcorns, cut into four
2 bay leaves
1 onion, halved
2 large potatoes, cut into four
2 carrots, cut into chunks
3 stalks of celery, cut into chunks
2 tomatoes, quartered
salt and pepper
a pot of water

Method:

1. Bring water to a boil. Add in chicken carcass, sweetcorns, bay leaves and onion. Bring back to boil and discard all residue
2. Turn heat to low, simmer for 30mins. Then add in potatoes, carrots and celery. Simmer for another 1 1/2 hours. Add in tomatoes, simmer for further 15mins. Season with salt and pepper

The kids prefer the crispy chicken, while I and DH chose the pan fried type :)

 

 

The kids prefer the crispy chicken, while I and DH chose the pan fried type :)
Which one do you prefer? :)

This post is for Little Thumbs Up, an event organized by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY. Every month we bake / cook with one chosen ingredient in it, and this month the theme is lemon and the host is Grace from Life can be simple at this post

Honey Lemon Chicken Drumlettes (Bill Granger) (Happy Call) & Thai Style Stir Fry Spinach (AFF Thailand)

A great pair for a descent meal at home with the family :)

Honey lemon chicken drumlettes

 

 

Recipe is from Bill Granger through Mich from Piece of Cake
I only used the drumlettes part this time, and I used Happy Call pan to cook this dish
I found out the sauce is too lemony to my kids' liking. They prefer those sweet salty kind of sticky sauce. The next time I make this dish again, I would use just 1/4 of the recommended amount
Other than that, this finger licking dish is pretty addictive :)

What you need:
(with my modification)

16 chicken drumlettes
1.5 tsp salt
125ml lemon juice (I would use just 30ml in the future mixed with water to make it 125ml)
5 garlic cloves (I used 3)
90g honey
lemon wedges to serve (I didn't use)

Method:

1. Preheat Happy Call pan over low fire (oven would be 200degC)
2. Place chicken in a bowl, sprinkle with salt and mix
3. Place them in the pan and cook for about 15 mins, flip the chicken and cook the other side for another 15 mins
4. Place lemon juice, garlic and honey in a small bowl, stir til honey dissolved
5. Pour over chicken and stir til well coated, cook for another 20 mins til golden brown and the liquid gets sticky - flip whenever necessary

Thai style stir fry spinach

So simple and so good!
I guess I have discarded too many of the stems, I was left with mostly the leaves only :P

Recipe is from HERE

What you need:

1 large bunch of fresh round spinach (I used 2)
4 garlic, chopped
1 red chilli, deseed and sliced
1/4 cup chicken stock
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp cooking sherry (I used apple cider vinegar, can also use lemon juice)
1 tsp brown sugar
1 tsp sesame oil
2 tbsp vegetable oil

Method:

1. Stir together chicken stock, oyster sauce, fish sauce, sherry and brown sugar. Set aside
2. Rinse spinach and discard the root and the thicker part of the stems
3. Heat vegetable oil, sautee garlic and chilli til fragrant
4. Add in spinach, stir til spinach covered in oil and garlic/chilli mixture - about 30 secs)
5. Add in stir fry sauce, stir fry til spinach cooked - about 2 mins
6. Remove from heat, and adjust the taste: add fish sauce for saltiness, if too salty or too sweet add lime juice
7. Drizzle with sesame oil while still hot, and serve immediately

 

 

Honey lemon chicken drumlettes is for Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake

 

 

 

And, Thai style stir fry spinach is for  Asian Food Fest November 2013: Thailand hosted by Lena from Frozen Wings 

THB #16 Rosemary Lemon Polenta Cake

I was in doubt my family would accept this cake so I decided to bake just half recipe and oh my, how wrong I was
Except for the kids, the whole family loved it, including my 'not so easy to please' mum :)
Even though rosemary is an alien plant for her, but she didn't mind the fragrant in the cake at all :)

A beautiful butter cake with lemon and rosemary fragrance. Soft, moist and taste wonderful, too. I didn't mind eating it plain, but drizzling it with lemon rosemary syrup was much better :)

I followed the recipe exactly, except that I reduced the sugar to 1/2 cup (half recipe)
I also replaced buttermilk with low fat yoghurt
For my half recipe, I used 20x10cm loaf pan and it's just nice

The next time I bake this again, I will try lavender instead of rosemary
It should be great, too :)

I'm submitting this post to The Home Bakers hosted by Joyce from Kitchen Flavours
where we bake recipes from the book Coffee Cakes by Lou Seibert Pappas
This recipe was chosen by Angela from The Charmed Cupcake
Please view the full recipe HERE