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Cover: Gluten free cooking

Recipes with lemon zest

10Jun 12

Lemon Blueberry Muffins

Lemon Blueberry MuffinsThese lemon blueberry muffins are mouth-wateringly delicious and make a great snack or only slightly decadent breakfast.  The crispy lemon and sugar topping is the icing on the cake, or in this case, the muffin!  If you manage to not eat them all in one sitting, they will keep in the refrigerator for up to ten days. (I would also recommend these raspberry and cinnamon muffins.)

 

You Need:

LIQUID INGREDIENTS

  • 2 large eggs, at room temperature
  • 185ml milk
  • 125ml canola oil
  • 1 tablespoon grated lemon zest
  • 1 teaspoon pure vanilla extract

DRY INGREDIENTS

  • 180g + 25g sorghum flour
  • 180g + 20g cornflour
  • 140g + 15g tapioca flour
  • 150g granulated sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons xanthan gum
  • 1 teaspoon salt
  • 175g (1 cup) fresh blueberries, washed and patted dry

TOPPING

  • Cooking spray
  • 100g granulated sugar
  • 1 teaspoon grated lemon zest

 

Steps:

 

  1. Place a rack in the middle of the oven and preheat to 190ºC.
  2. Generously grease the cups of a standard 12-cup non-stick muffin pan, or line with paper liners coated with cooking spray.
  3. In a medium mixing bowl, beat the eggs with an electric mixer on low speed until light yellow and frothy, about 30 seconds.
  4. Add the milk, oil, lemon zest, and vanilla and beat just until blended.
  5. In a small bowl, whisk together the dry ingredients except the blueberries. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened.
  6. Gently stir in the blueberries.
  7. Divide the batter evenly in the muffin pan.
  8. Bake 25 to 30 minutes or until the muffin tops are firm and the edges start to pull away from the pan.
  9. Cool the muffins in the pan for 10 minutes and then transfer them to a wire rack.
  10. Spray the tops with cooking spray.
  11. Make the topping: In a small bowl, combine the sugar and lemon zest.
  12. Dip each muffin top into the sugar mixture and let stand on a wire rack for 5 minutes.
  13.  Serve warm.

 

Ready In:  60 minutes

Serves:  10-12

Difficulty:   3 out of 5

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26May 12

Greek Stuffed Grape Leaves

Greek stuffed grape leavesA great appetiser or party food, these Greek stuffed grape leaves have a more subtle and mellow flavour than the pre-made variety. For more Greek goodness, try these lamb kebabs with cucumber and feta relish.

You Need:

  • 60ml extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 250g long-grain white rice
  • 375g gluten-free chicken or vegetable broth
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 teaspoons fresh oregano or 1 teaspoon dried
  • 1 teaspoon grated lemon zest
  • Salt and freshly ground black pepper (to taste)
  • 1 can (about 200g) grape leaves
  • Juice of 2 lemons

 

Steps:

 

  1. In a medium heavy pan, heat 2 tablespoons of the oil over medium heat.
  2. Add the onion and cook until soft, about 10 minutes.
  3. Add the rice and cook 2 minutes, stirring frequently.
  4. Add 125ml of the broth.
  5. Reduce heat to low and simmer, covered, until the liquid is absorbed and the rice is just tender, about 10 minutes.
  6. Transfer the rice mixture to a bowl and stir in the dill, parsley, mint, oregano, lemon zest, and salt and pepper to taste. Set aside.
  7. Fill a deep, heavy pot with a tight-fitting lid with water and bring to the boil.
  8. Reduce heat to medium-low and blanch the grape leaves in the hot water 5 for minutes.
  9. Drain the leaves on paper towels and trim away the stems and hard veins. Pat the leaves dry with paper towels.
  10. Lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf.
  11. Fold the stem end over the filling, fold both sides toward the middle, and roll up into a cylinder. (Don’t roll too tightly as the rice will expand as it cooks.)
  12. Repeat with the remaining grape leaves and filling placing the rolled leaves in the pot, seam-side down in a single layer.
  13. Pour the remaining broth, olive oil, and lemon juice over the stuffed grape leaves.
  14. If the liquid doesn’t reach at least halfway up the rolls, add more water.
  15. Cover the pot and simmer 30 to 40 minutes over low heat, or until tender when pierced with a fork.
  16. Can be served warm or cold.

 

Ready In:  60 minutes

Serves:  6

Difficulty:   3 out of 5

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