pink tinks cupcakes

We had company one evening and I wanted to make a quick but decadent looking dessert, it was a hit.
Makes 4
4 wide bottomed glasses needed for the dessert

ingredients
half a jar of lemon curd
500 ml double cream/ whipping cream
2 tbsp's cream cheese
12 ginger biscuits
1 lemon juice and zest seperate

whip the cream and cream cheese until thick add the juice of one lemon and then lemon curd to taste then stir in (i used the third of a large jar). crumble 2 biscuits at the bottom of each glass then top with a small layer of lemon curd, add the cream mixture and then top with a crumbled ginger biscuit

Super refreshing, as pineapple often is. The fish and salsa compliment each other and as a gal with a sweet tooth i like the introduction of sweetness to a main course!
I added some spiced apricot and butternut squash cous cous as a side to the dish to keep up the Moroccan theme.
For the herbs use fresh ones.

Ingredients:
2 skinless cod or haddock fillets
Marinade:
2 cloves of garlic
1 tsp paprika
juice of 1 lemon
2 tbsp olive oil
2 tsp parsley
2 tsp coriander
Salsa:
4 pineapple slices
1/2 chilli
1/2 red onion
1 tsp coriander

Mix together the marinade and spread over both sides of the fish which should be in a shallow heat proof dish.
Cover the dish and leave for up to 30 minutes.

In the meantime chop up the salsa ingredients. Cook the fish under the grill for 10 miuntes or until golden and cooked through.

Topped with some of my lemon curd surplus i baked up some simple biscuits that were very much well recieved by my sister and her boyfriend for supper. I felt they tasted akin to a babys rusk- they were fairly dry and not too sweet.

Having made some home made lemon curd, I mentally was drawing up a list of bakes to use the vast quantities up! Scones is always an easy one and popular for its not to sweet taste so i got to work making up a batch.
Having made these for my cake loving father he slathered them with cream and my lemon curd.

What is a cheesecake that isnt a cheesecake?
I have the answer below, for this



is half cake and half cheesecake topping. If you like light desserts, this one is for you.

Ingredients:
sponge:
100g / 4oz butter (unsalted)
100g / 4oz golden caster sugar
2 large eggs
1 lemon, zest and juice
140g / 5oz self raising flour
50g / 2oz raspberries

topping:
250 ml / 9fl oz soured cream
25g / 1 oz icing sugar
1 large egg

Cream together the butter and sugar. Beat in the eggs one at a time. Add the lemon zest and half the juice. Mix. Stir in half the sieved flour then add the remaining juice and flour then stir.
Spoon to the tin sprinking raspberrys into the mixture, bake for 20 minutes.
Whisk the egg, cream and icing sugar together. Add to the half baked sponge then drop a handful or two of the remaining raspberries. Bake for another 15 minutes until firm but still pale on top.

Excuse the somewhat poorly taken photo.......

This is one of my favourite recipes taken and adapted from a Jamie Oliver cake.
This lemon drizzle cake is fabulous and i adore its mealy but moist texture largely attributed to the ground almonds.
My boyfriend took to his office and there was not a crumb left so a great success and many compliments recieved.

I have always had a liking for bakewell tart and indeed all things tart!
It is the combination of the sweeter than sweet icing, with the dense sponge and almondy lilt. yum!


This recipe does not use lovely cherries but its tarter sister the raspberry which makes it all the better.