Lemon Mascarpone with Blackberries and Raspberries

Lemon Mascarpone with Blackberries and Raspberries

A super quick dessert to prepare. Mascarpone and lemon whisked together and then decorated with fresh berries.

Lemon Mascarpone with Blackberries and Raspberries

4 servings
  • Preparation time: 10 minutes

  • Ingredients
  • 375 g mascarpone cheese (1½ small containers)
  • lemons, juice only
  • 55 g (2 oz) caster/white sugar (¼ cup)
  • 12 raspberries
  • 12 blackberries


  • 4 stemmed glasses or small glass dessert dishes

  • Method
  • In a medium-sized bowl, whisk together the mascarpone, lemon juice, and sugar until smooth.

  • Spoon an equal amount into each glass.

  • Then decorate each one with three raspberries and three blackberries.
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Lemony Chicken Stir-Fry

Lemony Chicken Stir Fry

Chicken strips are marinated in lemon and then stir-fried with broccoli florets, carrot sticks and spring onions/green onions and tossed in soy sauce. It is served over a bed of rice and is just perfect for a summer dish.

Lemony Chicken Stir-Fry

4 servings
  • Preparation time: 25 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 15 minutes

  • Ingredients
  • 450 g (1 lb) boneless chicken breasts cut into strips (4)
  • 1 lemon
  • pepper
  • small head broccoli
  • 340 g (12 oz) carrots (6–8 medium)
  • 2 tbsp olive oil
  • 60 ml (2 fl oz) water (¼ cup)
  • 2 tbsp clarified butter*
  • 2 spring onions/green onions cut into 2.5 cm/1 inch pieces
  • 1 tsp cornflour/cornstarch
  • 1 tsp water
  • 4 tbsp soy sauce

To serve

  • rice


  • Large sauté pan with lid


  • * To clarify butter, melt in a saucepan over a low heat. Skim off the clear liquid from the sediment that collects in the bottom. Discard sediment.

  • Method
  • Place the chicken strips in a non-metallic bowl. Finely cut the rind from a quarter of the lemon and put to one side. Squeeze the juice from the whole lemon (this should produce 3 tablespoons). Pour the lemon juice over the chicken and season with pepper. Refrigerate, covered, for at least 1 hour.

  • Cut or break the broccoli into small florets. Cut the carrots into 8 cm (3 inch) batons.
  • Heat the oil over a high heat and add the broccoli florets and carrots. Stir-fry for 1 minute.

  • Add the water, then cover and reduce the heat to medium. Steam for 5 minutes until the vegetables are tender-crisp.

  • Make a well in the centre of the vegetables and add the butter, lemon rind, and onions.

  • Drain the chicken, reserving the marinade, and add to the pan. Stir-fry for 6 minutes or until the chicken is cooked through.

  • Combine the cornflour/cornstarch and water until smooth. Add to the pan along with the reserved lemon marinade and let it bubble for 1 minute until thickened.

  • Stir in the soy sauce and toss to coat.

  • Serve over a bed of rice.
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Updated: August 30, 2017

The Ultimate Carrot Cake

The Ultimate Carrot Cake

The Ultimate Carrot Cake, so-called because it is full of so many goodies. Carrots, bananas, and walnuts all mixed into this delicious cake mixture. Then topped with a creamy cheese icing and sprinkled with nuts.

The Ultimate Carrot Cake

12 servings
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • For the cake
  • 3 eggs, large (U.K.)/extra large (N.A.)
  • 170 g (6 oz) light muscovado sugar/soft brown sugar (¾ cup)
  • 170 g (6 oz) plain flour/cake and pasty flour (1½ cups)
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda/baking soda
  • 1 tsp salt
  • 150 ml (5 fl oz) oil (peanut or sunflower) (⅔ cup)
  • 200 g (7 oz) walnut halves (1¾ cups)
  • 170 g (6 oz) carrots, grated (3 medium, or 1 cup grated)
  • 2 medium ripe bananas, mashed
  • For the icing
  • 85 g (3 oz) cream cheese (⅜ cup, or 3 tbsp)
  • 85 g (3 oz) butter, softened (⅜ cup, or ¾ stick)
  • 170 g (6 oz) icing/powdered sugar (1½ cups)
  • 1 tsp vanilla extract


  • 20 cm (8 inch) diameter cake tin with removable base, greased

  • Method
  • For the cake
  • Preheat the oven to 170°C (325°F) gas 3.

  • Set aside 28 g (1 oz) (¼ cup) of the walnuts for the decoration and then chop the the rest into quarters.
  • Beat the eggs and the sugar together in a large bowl until thick.

  • Sift in the flour, baking powder, soda and salt and fold in gently.

  • Gently stir in the oil until thoroughly combined.

  • Next, stir in the bananas, then the carrot, and finally the walnut pieces.

  • Pour the mixture into the prepared tin and bake for 1 hour 15 minutes until a skewer comes out clean.

  • Leave in the tin for 10 minutes and then turn out onto a wire rack to cool completely.

  • For the icing
  • While the cake is baking, remove the cream cheese from the fridge to bring it to room temperature.

  • Chop the reserved nuts into small pieces suitable for sprinkling over the top of the finished cake.

  • Once the cake is cold, prepare the icing. Beat together the cream cheese and the butter until creamy.

  • Beat in the vanilla extract.

  • Sift in the icing/powdered sugar and beat well until smooth.

  • Spread over the top of the cake and then sprinkle over the nuts.
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Panna Cotta Terrine

Panna Cotta Terrine

Panna cotta is an Italian dessert where cream is sweetened and flavoured then left to set in a mould using gelatine. Here I have used a mixture of cream and yogurt to make to make a light summer dessert. Raspberry coulis is then drizzled over the top and topped with fresh raspberries.

Panna Cotta Terrine

6 servings
  • Preparation time: 30 minutes
  • Chilling time: 4 hours

  • Ingredients
  • For the panna cotta
  • 425 ml (14 fl oz) double cream/whipping or heavy cream (1¾ cups)
  • 14 g powdered gelatine, 2 sachets or enough to set 850 ml (28 fl oz) (3½ cups) according to the packet
  • 1 tsp vanilla essence/extract
  • 85 g (3 oz) caster/superfine sugar (⅓ cup)
  • 425 ml (14 fl oz) natural Greek yogurt (1¾ cups)
  • For the fruit coulis
  • 340 g (12 oz) raspberries (2½ cups)
  • 55 g (2 oz) caster/superfine sugar (¼ cup)
  • ½ lemon juice only


  • You will also need a loaf tin/pan or plastic container measuring 10 x 10 x 20 cm (4 x 4 x 8 ins)

  • Method
  • For the panna cotta
  • First line the loaf tin/pan or container with cling film (plastic wrap) so that it hangs over the sides.
  • Put 2 tablespoons each of cream and water into a shallow dish and sprinkle over the gelatine. Leave for 5 minutes to swell.

  • Place the dish in a larger dish and fill the larger dish with boiling water until it comes up to the level of the gelatine in the smaller dish. Leave for 5 minutes for the gelatine to dissolve, stirring occasionally.

  • Meanwhile, pour the remaining cream into a pan and add the sugar and vanilla. Heat gently to dissolve the sugar, stirring occasionally. Set aside for a couple of minutes to cool a little.
  • Spoon the yogurt into a bowl and, using a balloon whisk, whisk in the cream until the mixture is smooth.
  • Then whisk in the dissolved gelatine. (The gelatine needs to be fully dissolved before adding to the yogurt and cream and then mixed in thoroughly.)
  • Pour into the prepared loaf tin/pan or container and chill for 4 hours.
  • For the fruit coulis
  • Wash and pat dry the raspberries. Reserve 18 for decoration and put the rest into a blender. Add the sugar and the juice of the half lemon. Purée the fruit.
  • Strain through a nylon sieve into a bowl to remove the seeds, by pressing the sauce through with the back of a spoon. (Wipe the underside of the sieve with a clean spoon to remove all the coulis.)
  • To serve
  • Invert the panna cotta over a large plate and remove the cling film/plastic wrap.

  • Divide into 6 slices and lay each on a serving plate.
  • Drizzle the coulis over the slices and then decorate each slice with 3 reserved raspberries.
  • Best served on the day it is prepared.
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Updated: July 27, 2019