Lemon curd tray bake recipe

I love citrus in cakes. I like how it cuts through the sometimes overwhelming fattiness of a cake. Especially one that has buttercream on it. Don’t get me wrong I like cake because it has fat (and sugar) in it. But I don’t like how sometimes you can be left with a coated mouth. This lemon curd tray bake recipe is the perfect way to avoid that.lemon curd tray bake

It’s light and fluffy, easy to make and with the addition of buttercream topping and sprinkles. It’s a great crowd pleasing cake. Perfect for after school treat with a cup of tea or on a Sunday when you’ve got friends round.lemon curd tray bake

To make my Lemon curd tray bake recipe you will need

  • 150g All purpose gluten free flour
  • 150g Baking margarine
  • 150g caster sugar
  • 3 eggs
  • 1 tsp baking powder

For the Lemon curd icing

  • 200g icing sugar
  • 90g baking margarine
  • 1 tbsp lemon curd
  • sprinkles (optional)

How to make Lemon curd tray bake

I prefer to make my cakes as a all in one recipe in the food processor. It’s much quicker and they come out just as good as the traditional creaming method.

  1. Preheat the oven to 180c / gas mark 4.
  2. Grease and line a rectangle high sided baking tray.
  3. Weigh out and place into the food processor, the gluten free flour, baking margarine, caster sugar, eggs and baking powder.
  4. Whizz in the food processor until fully blended.
  5. Pour into the greased and lined tin and level the cake mix.
  6. Bake for 25 minutes, until golden brown and springy to the touch.
  7. Remove from the tin and allow to cool.lemon curd tray bake

To make the icing.

  1. In the food processor, add the icing sugar, baking margarine and lemon curd.
  2. Mix until soft and creamy.
  3. Once the cake has cooled, spread over the top of the tray bake. Use a fork to make a decorative pattern in the top. (Optional, use a four year old to add copious amounts of sprinkles)lemon curd tray bake

 

 

 





You Baby Me Mummy
Accidental Hipster Mum

Damson and apple crumble recipe

Autumn is such a splendid time here in Herefordshire. It’s really is a beautiful place to be and I do love the chance to pick the fruits of Autumn that have swollen with the last rays of sunshine. We are very lucky that in our back garden we have damson and apple trees. I’ve plenty of recipes in mind this Autumn including a damson vodka. But to kick off my seasonal baking I’ve started with a Damson and Apple crumble. Perfect with a blob of dairy vanilla ice cream after a great Sunday Lunch.

damson apple crumble

 

 

I couldn’t wait to get out there and pick the fruit this year. The damson has done really really and we picked at least three kilos of fruit. The apple tree hasn’t fared so well but we have had a good basket full.damson apple crumble

Damon and apple crumble

You will need:

  • 400g of Damsons
  • 3 eating apples
  • 3 tbsp caster sugar
  • 50g soft brown sugar
  • 25g flaked almonds
  • 75g gluten free flour
  • 50g unsalted butter

1 Preheat the oven to 180c, gas mark 4.

2 Remove the stones from the damsons. I’ve found the best way to do this is with a drinking straw pushed though the damson.

3 Core and chop the apple.

4 Spread the damsons and apple in the base of a oven proof dish.damson apple crumble

5 Sprinkle with the caster sugar.

6 In a food processor, blitz the flour, butter and soft brown sugar until it looks like breadcrumbs.

7 Stir in the flaked almonds.

8 Sprinkle the crumble mix over the fruit and bake in the oven for 25 mins. Until golden and bubbling.damson apple crumble

9 Remove from the oven and allow to cool for five minutes.

10 Serve with a blob of dairy ice cream.damson apple crumble

Best bakes.

This Damson and apple crumble recipe is the perfect new addition to my new personalised recipe binder from Potato Print. I love the idea of having a special place to store all your best recipes. The tried and tested, tweaked recipes you have been perfecting all your life. The thought that one day my kids might be looking up their favourite childhood recipe from it is such a sweet one. Just I have I done with the scraps of paper my mum had jotted down on my favourites when I left home. damson apple crumble

It comes with a whole set of pages for your best bakes to be written on and a beautiful set of dividers. I’m going to organise my bakes into seasons.

If you would like to have one of these binders to keep your best bakes in. I have en exclusive discount code for my readers which will give you 10% off.

Just use CRAFTCARTWRIGHT10 at the checkout.damson apple crumble

Have you got any great Damson recipes? I’d love you to share them with me for an upcoming Damon recipes round up.

damson apple crumble

I was sent the recipe binder from Potato Prints for free in exchange for my honest review. To find out more you can read my advertising and disclosure policy.

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3 great Caribbean vegetarian recipes

I would love to travel to the Caribbean but the closest I’ve got to it is eating some of it’s amazing food. I adore the combinations of sweet and salty, creamy coconut and fiery chilli. So I’ve cooked up three great Caribbean vegetarian recipes with the help of Grace foods for Caribbean Food week for my ultimate street party spread.

Caribbean vegetarian recipes

Caribbean vegetarian recipesCaribbean vegetarian recipes

Coconut rice

You will need:

  • 300g grams basmati rice
  • 1 can coconut milk
  1. Rinse the basmati rice in a sieve under cold running water then place in a heavy based saucepan.
  2. Add the coconut milk and then using the tin measure cold water and add this to the saucepan.
  3. Bring to the boil, then simmer with the lid on for 15 minutes.
  4. Check the rice whilst simmering to ensure it is not sticking.
  5. The rice is cooked when it is soft and all the liquid had been absorbed.

Jerk Quorn

  • 1 500g bag of quorn pieces.
  • 1 heaped tablespoon of Jerk seasoning marinade
  1. Mix the quorn pieces with the jerk marinade and leave to absorb.
  2. Heat the oven to 180c and grease a baking dish.
  3. Place the marinated quorn pieces in the dish and bake for 15-20 minutes.
  4. (you could also try threading the pieces onto skewers for presentation)

Ackee with peas and beans

  • 2 large tomatoes, diced
  • 1 yellow pepper, diced,
  • 3 sping oinions, trimmed and chopped.
  • 1 tin of ackee
  • 1 tin of peas and beans
  • 1 tbsp coconut oil
  • salt and pepper

Caribbean vegetarian recipes

 

 

Heat the coconut oil in a large frying pan and add the spring onions and peppers.

Fry until softened, then add the tomatoes, ackee and peas and beans.

Season well with salt and pepper and cook for a further five minutes.

Take care not to break up the ackee when stirring.

Bonus recipe – BBQ jerk dip

  • 2 tbsps natural yogurt
  • 1 tsp BBQ jerk sauce

Caribbean vegetarian recipes

Measure out the yogurt and jerk sauce into a dish and stir to combine.

Serve with plantain chips as a great snack.

Caribbean vegetarian recipes

 

What do you think of our great Caribbean vegetarian recipes. The boys and I had great fun making and eating this food. We put on some great tunes and got into the street party vibe.Caribbean vegetarian recipes

If you want to find out more about grace foods and the Caribbean food week use these links or search for the #CFW2017

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Banana cacao crunch tray bake recipe

I am ambassador for Breakfast by Bella.*

I am loving working with Breakfast By Bella and I wanted to share my latest recipe I have created. Chocolate and banana have long been some of my favourite flavour combinations. So I just had to use Cacao Crazy with some banana baking. It’s a great crunchy topping for a moist banana tray bake.
Banana cacao crunch tray bake recipe

 

If you read my blog you will know I am a fan of tray bakes. No fussy cutting, easy to divide up and feed a group. Great for picnics and puddings. Plus it’s a great way to use up ripe bananas.

To make my Banana Cacao crunch tray bake you will need:

250g Gluten free self raising flour.  (I’d recommend Juvela if you get prescription flour or Doves from the supermarket)
1/2 tsp cinnamon
1/4 tsp nutmeg
3 large ripe bananas, chopped
1 egg
70g soft dark brown sugar
50ml vegetable oil
1. Preheat oven to 180c / gas mark 4. Grease and line a high sided tray bake tin.
2. Place all the dry ingredients into a food processor and whizz to mix.
3. Add the egg and vegetable oil and chopped banana and mix until combined.
3. Pour into tin and level.
Banana cacao crunch tray bake recipe
4. Sprinkle the Cacao crazy granola over the top.
5. Bake for 25 minutes until golden brown and the top is springy to the touch.
Banana cacao crunch tray bake recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Great served warm as a pudding. I love it with custard. Alternatively allow to cool and then it will keep in an airtight container for a couple of days.

Banana cacao crunch tray bake recipe

I am currently working as brand ambassador for Breakfast by Bella. You can read more in my advertising and disclosure policy.

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Gluten Free Coconut and Apple Traybake Recipe

Collaborative post with Indigo Herbs*

I love coconut! Having only discovered it recently, I have loved learning to bake with coconut flour. It has so many of the great qualities of baking with wheat flour minus the gluten. It is super absorbent so you use about a third of what you would in a cake using wheat flour. It’s also important to add a little more egg than you would do normally.

Gluten Free Coconut and Apple Traybake Recipe

 

 

I’ve ramped up the coconut in this beautiful traybake by using coconut flour, oil and coconut sugar. So if you’re not keen on coconut it might not be the traybake for you.Gluten Free Coconut and Apple Traybake Recipe

85g coconut flour

1 tsp baking powder
2 tsp cinnamon
2egg, beaten
175 ml milk
2 eating apples, chopped
For the icing
1tbsp water
1tsp arrowroot

Method

Preheat oven to 180c gas mark 4
Line a baking tray.
Melt the coconut oil over a low heat in a saucepan.
Put the coconut flour, baking powder and cinnamon in a mixing bowl.
In a jug mix together the egg, milk, coconut oil and maple syrup.
Make a well in the middle of the dry ingredients and stir in the liquid, mix until just combined.
Stir in the chopped apple.
Spoon into the tray and level.
Gluten Free Coconut and Apple Traybake Recipe
Bake for 20 minutes.
Transfer to a cooling rack and allow to cool.
Gluten Free Coconut and Apple Traybake Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make the icing by whizzing the coconut sugar and arrowroot into a powder in the food processor.

Mixing the maple syrup, water and coconut sugar powder.

Gluten Free Coconut and Apple Traybake Recipe

Drizzle over the tray bake and allow to set before cutting.

Gluten Free Coconut and Apple Traybake Recipe

I was sent the ingredients to make this Gluten Free Coconut and Apple Traybake by Indigo Herbs in exchange for my recipe post. You can read more in my advertising and disclosure policy.

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Giveaway

Indigo Herbs have also kindly offered to run a giveaway. Offering my readers a chance to win one of three jars of their fabulous Coconut oil. You can enter multiple times using the entry options shown.  The winner will be picked at random by Rafflecopter and contacted by Indigo Herbs to send them the prize. Full terms and conditions can be found in the widget.

a Rafflecopter giveaway

One Jar of Indigo Herbs coconut oil–  no monetary exchange available

Contest is open until Midnight Wednesday 9th August

Distribution of  prizes is the responsibility of Indigo Herbs
Craft with Cartwright cannot be held responsible for lost prizes
All winner decisions are final – the winner has 48 hours to claim or a new winner will be drawn
UK Entrants Only

Rachel Bustin

Accidental Hipster Mum

 

Peanut Nutty cookies recipe

Post in collaboration with Breakfast by Bella* I am in love with peanut butter and have been for most of my life. I will admit it. I have been known to hid behind the cupboard door and secretly eat a spoonful of it only to be caught out by the kids. Do you know how hard it is to talk with a mouthful of peanut butter and not give the game away!

Peanut Nutty cookies recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So in order to appease my desire to eat the jar I’ve baked a great batch of Peanut nutty cookies using some of lovely Nutty nosh granola from Breakfast by Bella who I am happy to say I am brand ambassador for.

I hope to like them as much as I do. Great warm with an ice cold glass of milk.

Peanut Nutty cookies recipe

 

 

 

 

 

 

 

 

 

Makes 15
To make my Peanut Nutty cookies you will need:

  • 115g margarine
  • 100g caster sugar
  • 70g crunchy peanut butter
  • 1 egg
  • 100g gluten free plain flour
  • 1/2 tsp of gluten free baking powder
  • 1/2 tsp ground cinnamon
  • 170g Nutty Nosh granola
Peanut Nutty cookies recipe
1. Preheat the oven to 180c / gas mark 4.
2. Line two baking sheet with baking paper
3. Cream the butter, sugar and peanut butter together with an electric mixer.
4. Beat in the egg.
5. Stir in the flour, baking powder, cinnamon and granola. Mix until combined.
6. Drop rounded spoonful’s of the mixture on to the baking sheets. Space evenly.
7. Bake for 15 Minutes.
8. Transfer onto a cooling rack.
Peanut Nutty cookies recipe

 

 

 

 

 

 

I am brand ambassador for Breakfast by Bella, make sure you check out my other great recipes using their tasty granola.

If you would like to read more you find all the information in my advertising and disclosure policy.

Peanut Nutty cookies recipe

 

 

 

 

 

 

 

 

 

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Banana and apricot smoothie recipe

This smoothie is like drinking pure nectar. A simple combo, but a great flavour punch, banana and apricot smoothie is just so good. This is one of my all time favourite smoothies when I’m craving something sweet.

banana and apricot smoothie
To make the banana and apricot smoothie you will need:

  • 250ml Soya milk
  • Three fresh apricots
  • Two ripe bananas
  • A jug blender or smoothie maker.

 

banana and apricot smoothie
  1. Measure the liquid and add to the jug blender.
  2. Chop the apricots in half and remove the stones.
  3. Add to the soya milk
  4. Peel and slice the bananas and place in the jug.
  5. Blend until smooth.
  6. Serve and enjoy straight away.
For a cooler summer banana and apricot smoothie. Try using frozen banana coins instead.

banana and apricot smoothie

Have you got a great smoothie recipe? Share it in the comments section
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European sushi recipes

Do you love sushi? It’s one of my favourite lunchtime treats and most often it’s gluten free too! It was something I enjoyed all too myself but recently the kids have discovered the joy of those little mouthfuls and so I have to share.

European sushi recipes

Buying it for all of us is now too expensive and as a cookery teacher I thought I should be able to make it myself. So when I saw Yutaka’s EU Sushi search competition I knew I should put my skills to the test.

I came up with four different sushi ideas based on EU countries and food that I love.

Ireland – a colcannon inspired sushi roll
Italy – a take on my three tomato risotto Nigiri

Spain – a tapas inspired pepper, mozzarella and tomato rice Nigiri
Italy – pesto and asparagus rolls

Greece – a dolmades inspired roll
Italy – Pesto and asparagus Nigiri

You can find all the recipes below

European sushi recipes

To make my dolmades rolls

You will need:
125g cooked sushi rice
Zest of half a lemon
tsp of rice wine vinegar
tbsp. of finely chopped mint.
one sheet of Nori seaweed

Mix the cooked and cooled sushi rice with the lemon zest, mint and rice wine vinegar.
Spread over the seaweed and roll tightly
Wrap in Clingfilm and chill
Slice into 1cm sections

European sushi recipes

To make my colannon rolls

125g cooked sushi rice
1tsp of salted butter, softened
half a spring onion finely sliced
1 tbsp. of fresh podded peas.
1 sheet of Nori Seaweed

Mix the cooled sushi rice with the softened butter and stir in the sliced spring onions.
Spread the rice over the seaweed evenly.
Arrange a row of fresh peas about an inch in from the edge you will roll from.
Roll tightly and wrap in clingfilm. Chill until ready to serve.
Slice into 1cm sections.

European sushi recipes

To make my pesto and asparagus rolls

125g cooked sushi rice
1tsp of gluten free pesto
1 stalk of asparagus with the end trimmed
1 sheet of Nori Seaweed

Mix the cooled sushi rice with pesto..
Spread the rice over the seaweed evenly.
Arrange the asparagus stalk about an inch in from the edge you will roll from.
Roll tightly and wrap in clingfilm. Chill until ready to serve.
Slice into 1cm sections.

European sushi recipes

To make my three tomato Nigiri

You will need:
125g cooked sushi rice
1 tsp of tomato puree
4 sun dried tomatoes
1 tomato
1 sheet of Nori seaweed

Mix the cooked and cooled sushi rice with the tomato purée
Place in the nigiri sushi maker and press out until you have used all the rice.
Slice the sundried tomato and fresh tomato into small sections to sit on top.
Hold in place with a thin strip of Nori cut from the sheet with scissors.
Wet the ends of the Nori to stick in place.
Chill until ready to serve.
European sushi recipes

To make my tapas Nigiri

You will need:
125g cooked sushi rice
1 tsp of tomato puree
Half a red pepper
Half a ball of mozzarella
1 sheet of Nori seaweed

Mix the cooked and cooled sushi rice with the tomato purée
Place in the nigiri sushi maker and press out until you have used all the rice.
Slice the red pepper and mozzarella into small sections to sit on top.
Hold in place with a thin strip of Nori cut from the sheet with scissors.
Wet the ends of the Nori to stick in place.
Chill until ready to serve.

European sushi recipes

To make my asparagus and pesto Nigiri

You will need:
125g cooked sushi rice
1 tsp of pesto
8 asparagus stalks, lightly steamed
1 sheet of Nori seaweed

Mix the cooked and cooled sushi rice with the pesto
Place in the nigiri sushi maker and press out until you have used all the rice.
Cut the ends from the cooled steamed asparagus and place on top of the rice.
Hold in place with a thin strip of Nori cut from the sheet with scissors.
Wet the ends of the Nori to stick in place.
Chill until ready to serve.

European sushi recipes

Pesto dipping sauce.

Mix equal quantities of gluten free pesto, tamari and rice wine vinegar.
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Watermelon and cherry juice recipe

Post in collaboration with CherryActive*It was my birthday last month and when my Mum asked me what she could get me for my birthday the only thing I could think of was a juicer. I don’t know if it’s my age or the fact that summer finally seems to be here but I can’t get enough of my juicer.

Watermelon and cherry juice recipe
 This has got to be one of my favourite recipes for my juicer at the moment and it’s so painfully simple I feel a little bit silly writing it out.

So for my Watermelon and cherry juice recipe you will need:

  • A juicer
  • Half a small watermelon
  • 1 tablespoon CherryActive concentrate
  • Water to dilute (optional)

Watermelon and cherry juice recipe

  1. Remove the skin from the watermelon and cut into chunks to fit your juicer.
  2. Pass through the juicer and collect.
  3. Mix one tablespoon of CherryActive Concentrate into the watermelon juice.
  4. Add water to dilute to suit or if serving to children.
  5. Serve straight away to enjoy at it’s best

 

Watermelon and cherry juice recipe
This drink tastes like summer at it’s best and the recipe will make enough for two tall glasses. If you don’t have a juicer don’t worry a good blender will make a great watermelon smoothie, seeds and all. They add extra nutrition and fibre!
Watermelon and cherry juice recipe
CherryActive concentrate is a great source of Antioxidants. They can help with aliments such as Gout, Arthritis, Insomnia or as an aid in exercise recovery. I am hoping it can help me with my insomnia which has recently got worse. I have yet to see an improvement but I will give anything a try for a good nights sleep. If nothing else it tastes lovely.
I was sent a bottle of CherryActive concentrate in exchange for my honest opinion.
You can read more in my advertising and disclosure policy.
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Five great ways to use Matcha*

Post in collaboration with teapigs.*

Over the past two years I have been on my recovery journey from my coeliac diagnosis. I have spent a lot of time looking at the foods I eat and how I can maintain the best health though my food and drink choices. You will know from reading my blog that I am a big tea drinker. Now my tea of choice has always been Earl grey. I like the delicate flavour and never drink tea with milk in it. So it was a natural step for me to start drinking green tea. So good for you and a great alternative to my normal cuppa.

Five great ways to use Matcha

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Green tea and Matcha what’s the difference?

Matcha is green tea which has been grown in the shade which boosts it chlorophyll content. It’s then ground into a super fine powder. So when you drink it or use it in your food you get every bit of the flavonoid goodness from the green tea. Ten times the nutritional value of regular green tea.You can buy teapigs Matcha here.

So here are my favourite five ways to have Matcha

1. Matcha Tea.

Not for everyone and I will admit it took me a while to get used to the taste. It’s not unpleasant at all but has a grassy flavour. If your used to drinking green smoothies it wont be in unfamiliar flavour. Great on a summers day and a quick and easy way to get the all the benefits of matcha.

Five great ways to use Matcha

 

 

 

 

 

 

 

 

 

2. Matcha granola

I call it my Hulk granola, but that’s probably because I have small children. Simple to make. Whip up a batch and it’ll keep for a week in an air tight container.

You will need:

250g gluten free rolled oats

150ml honey

75g flaked almonds

50g desiccated coconut

50g Raisins

1/2 tsp cinnamon

1 tbsp. Sunflower oil

2 sachets of matcha

 

  1. Preheat the oven to 180c gas mark 4
  2. Melt the honey and sunflower oil in a saucepan.
  3. Once melted remove from the heat and stir in the oats, almonds and coconut.
  4. Tip onto a baking tray and bake for ten minutes.
  5. Allow to cool.
  6. Place in a cereal container, add the raisins, cinnamon and matcha and shake to combine.
  7. Seal and it will keep for a week.

Serve with almond milk or yoghurt.

Five great ways to use Matcha

 

 

 

 

 

 

 

 

 

3. Matcha and mixed berry smoothie

You will need

One banana

A handful of frozen mixed berries

250ml of almond milk

I sachet of teapigs Matcha tea

  1. Place all the ingredients in a blender and whizz up until smooth.
  2. Enjoy straight away for a great breakfast boost.

 

Five great ways to use Matcha

 

 

 

 

 

4. Matcha latte

  1. Heat a mugful of almond milk gently in a saucepan.
  2. Whisk in one sachet of matcha.
  3. Enjoy a great latte that has half the caffeine of coffee and ten times the nutritional value of regular green tea.

5. Matcha muffins

Five great ways to use Matcha

 

 

 

 

 

 

 

 

 

Don’t these just look fab! Great for breakfast on the run. Make a batch the night before and you are good to go.

Five great ways to use Matcha

 

 

 

 

 

You will need:

250g Gluten free plain flour

70g Dark soft brown sugar

3 bananas

50 ml Sunflower oil

1 egg

2 sachets of teapigs Matcha

1 tsp. Bicarbonate of soda

1. tsp. Baking powder

1/2 tsp. Cinnamon

1/4. Nutmeg

 

  1. Preheat the oven to 180c Gas Mark 4.
  2. Line a twelve hole muffin tin with paper cases
  3. Place all the ingredients in a food processor and mix until smooth.
  4. Spoon equally into the paper cases.
  5. Bake for 20 minutes until lightly browned and springy to the touch.
  6. Remove from the tin and allow to cool on a cooling rack.
Five great ways to use Matcha

 

 

 

 

 

 

Best eaten on the day but will keep for a day or so in an airtight container.

I was sent a box of teapigs Matcha tea to review and sample in exchange for my honest opinion. To view my advertising and disclosure policy click here.

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