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Entries in lemon (64)


elderflower and almond cake

i’m a sucker for cakes which have ground nuts as the main ingredient rather than flour – two of my favourites are nigel slater’s pistachio and orange cake with lemon rosewater icing and diana henry’s rose-drenched lime and yoghurt cake.

i love the slightly dense moist texture of these cakes as well as the way that you can load them with fragrant syrups so the flavours really sing. the way that the nuts carry the citrus and floral flavours is also something special.

this version with lemon, elderflower and almonds is very similar to the two mentioned above and just as good - i expect i’ll make time and again. the icing is something new though – both rich and light it’s a nice way to add an extra layer of elderflower flavour. and it looks ever so pretty when sprinkled with pistachios and rose petals.

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baked ricotta with bee pollen

i was admonished by a friend recently – she came for supper "aaaages ago" and i promised i’d blog the starter we had – anna hansen’s baked ricotta and bee pollen cakes with honey and lemon dressing – but haven’t. so this post comes with an air of guilt, both for making julia wait but also because it’s an interesting and delicious dish and well worth trying if, like me, you’re curious about bee pollen.

the only trickiness with this recipe was tracking down bee pollen – a couple health food shops seem to sell a powdered version but the granules i saw in the picture in the modern pantry cookery book were more elusive. in the end i managed to get them from wholefoods (the piccadilly store in london).

i’d never had bee pollen before and it’s an interesting flavour – much greater depth than honey, an initial sweetness but then a floral and slightly spicy flavour. the jar recommends sprinkling it on muesli or honey on toast. apparently there are also great health benefits associated with bee pollen.

as for anna hansen’s recipe, it was delicious - creamy and light, slightly crunchy from the pollen, and lifted by the dressing and contrasting bitterness of the chicory and olives. it also kept well – i had a few leftover portions which i baked a couple of days later and they were just as good.

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ofm top twenty: tarta de santiago


i love almond cakes and so i was delighted to see claudia roden’s tarta de santiago as part of the ofm top twenty.  according to roden, “this is a splendid cake which is normally made in a wide cake or tart tin and comes out low, but it is equally good as a thicker cake. i have eaten almond cakes in other parts of spain but this one is special. pilgrims and tourists who visit the great cathedral of santiago de compostela in galicia, where the relics of the apostle saint james are believed to be buried, see the cake in all the windows of every pastry shop and restaurant, decorated with the shape of the cross of the order of santiago.”

so, how did i get on?

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ofm top twenty: broad bean, mint and ricotta bruschette

i’ve had this polpo recipe for broad bean, mint and ricotta bruschette on my “to make” list for ages so it was great to see it in the ofm top twenty, as that gave me the necessary nudge.

my expectations were high – summer flavours, easy food and quick to pull together. so, how did i get on?

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ofm top twenty: courgette, feta, pea and mint flatbreads


this allegra mcevedy recipe, which is part of the ofm top twenty , is described as a good option for lunch, or even a packed lunch. easy cooking and easy eating, apparently. i made them for brunch today and think they would be good at any time of day. not that the recipe was perfect, that would be too easy!

so, how did i get on?

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