Recipe Time!

As promised:

Amalfi Baked Lemons:


  • 2 2 large unwaxed lemons
  • 2 1-2 x 150g balls of buffalo mozzarella, sliced into 0.5 cm / 1/4 inch thick pieces
  • 4 4 fresh basil leaves
  • 2 2 anchovy fillets
  • 2 2 ripe cherry tomatoes, halved
  • Salt and freshly ground black pepper
  • 1 Optional: 1 dried red chilli, crumbled

  1. Preheat your oven to 200ºC/400ºF/gas 6.
  2. Remove the ends of the lemons and discard them, then cut the lemons in half crossways, giving you 4 x 2.5cm/1 inch thick discs. See the picture opposite to see what I mean. Now, using a small knife, remove the lemon flesh leaving you with four hollow circles of skin. Basically, what we’re going to do is flavour the mozzarella and push it inside the lemon skin so that it absorbs the lovely lemon flavour when it bakes.
  3. Now the mozzarella is obviously going to melt and ooze out when baked. In Italy, a lemon leaf is placed underneath each one to keep everything in place, but it’s fine to use a square of greaseproof paper to do the same thing. So, lay a greaseproof paper square or a lemon leaf on a chopping board and place one of your lemon skin wheels on top. Cut a piece of mozzarella to fit inside, then lay a basil leaf, half an anchovy fillet and half a cherry tomato on top with a small pinch of salt and pepper. Add a little dried chilli if you like. Put another slice of mozzarella on top. The lemon skin should now be filled up.
  4. Do the same to the rest of the wheels, place them on a baking tray, and cook in the preheated oven for 10 to 15 minutes until golden and bubbling. Remove from the oven and allow to cool for a few minutes, then serve with some hot grilled crostini. Simply scoop the mozzarella out, eat with the toast and mop up any juices. Delicious!


Mango and White Chocolate Muffins:


  • 3 cups + 1 Tbsp all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, cubed and softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1 1/2 cup plain fat-free Greek yogurt (I used a mango and passion fruit yoghurt instead)
  • 1 cup diced mango
  • 1 cup white chocolate chunks/chips
  • Coarse sugar, for sprinkling tops (optional)
  1. Preheat oven to 400 degrees.
  2. Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
  3. Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
  5. Beat in half of dry ingredients, followed by a third of the yogurt.
  6. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  7. Toss mango and white chocolate with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  8. Spray a muffin tin with non-stick spray or line with paper liners.
  9. Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
  10. Sprinkle top lightly with coarse sugar, if using.
  11. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
  12. Let cool 5 minutes in the pan before removing and cooling completely.


Two Days Later and it’s Monday Again!

Good morning 🙂

It’s Monday again! What were you up to this weekend? At our place we cooked, we ate, we drank, we shopped and we ate again!

I baked this Friday, and this time round I tried out Mango and Passion Flower with White Chocolate Muffins. After my super-sweet baking episode last week, this time round I wanted something more subtle yet flavoursome. And these hit the mark!

This weekend we went shopping – yay! And we were lucky enough to be there on the first day of sales – double yay!! We found some good buys, found some nice things, and Cesca got her first pair of Crocs, which I’m totally loving! I’m still not a fan of the adults version of the shoes, although they do look comfy!

Totally for decorative purposes of course 🙂 (C’s a non-mover)

Sunday A celebrated his ever first Father’s Day and we visited Whitstable for some fresh fish, and cooked pasta with shellfish. Always a favourite with us.

As a starter we tried out a recipe from Jamie Oliver’s Jamie’s ItalyAmalfi Baked Lemons. I always have a surplus of lemons in the fridge, and I always end up throwing them away because I don’t find that many uses with them apart from using them in a recipe. I’ve read about how having a glass of lemon juice first thing in the morning helps as an antioxidant, so I might start taking that. But this Sunday we baked them, and they came out so good! The only thing is that they take much longer to prepare than to consume. But they’re quite simple if you want to impress and cute presentation-wise 😛

Lemons lined and check!


Three forkfuls later and they’re gone!

Have a great week!