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Tag Archives: lemon

Recipe – Courgette, Feta and Mint Salad

With barbecue season in full swing, it is easy to focus on the meat and marinade and just grab a bag of salad from the bottom of the fridge to add a bit of greenery to your plates. However, it is a real shame to overlook the side dishes and luckily it is really simple to make this fantastic and fresh warm salad to accompany your barbecue.

Courgettes and feta are a classic combination, and the addition of mint and lemon make it a summery treat.

Ingredients

3 courgettes, sliced

A good glug of olive oil

A handful of feta, cubed

A bunch of fresh mint leaves, finely chopped

A few squeezes of lemon juice

Salt and pepper

How to make it

  • Heat some oil in a large pan and gently griddle the courgettes until golden brown
  • While the courgettes are cooking, mix together 3 parts olive oil to 1 part fresh lemon juice and season with salt and pepper to taste
  • Remove the courgettes from the heat, add the feta and mint leaves and drizzle over the dressing
  • Finish with a squeeze of lemon and serve

Recipe – Blueberry, Banana and Lemon Muffins

After surviving my first week at school, I felt I deserved a treat this weekend (after a very long lie-in!)

This week’s brunch recipe comes in the form of these delicious muffins. I try to kid myself that I am hitting 2, possibly 3, of my 5-a-day fruit and veg but I am not sure it counts as being particularly healthy when in cake form?!

I always find that whenever you add bananas to a cake, it results in a very moist sponge, and there is nothing better than when a blueberry pops as it is cooking, allowing the lovely red-purple colour to dye each muffin.

Ingredients

100g of butter or margarine

100g of caster sugar

2 eggs

140ml of milk

1 teaspoon of vanilla extract

1 teaspoon of lemon extract, or the juice and rind of 1 lemon

300g of self-raising flour

1 teaspoon of baking powder

1 ripe banana mashed

1 small tray of blueberries (these are usually about 125g)

How to make it

  • Begin by lining a muffin tray with cases, and preheat the oven to 160°C/ Gas Mark 3. You can use paper cases but I am a real silicone convert
  • Cream the butter and sugar in a bowl until light and fluffy
  • Add the eggs, one at a time and mix
  • Add the milk, vanilla extract and lemon extract (or lemon juice and rind)
  • Add the flour and baking powder and mix well. At this stage, the batter is quite thick
  • Add the blueberries and banana
  • Spoon the mixture into the muffin cases, and bake for around 30 minutes or until golden brown
  • Enjoy with a cup of tea or coffee in bed! Xxx