Thursday, October 6, 2016

{Spicy Kale, Spuds + Eggs}

This is another of Jays alltime favourite dinners.  He loves kale.  He really loves kale and anything with an egg.  It is a fabulous vegetarian meal, and would also make an cracking brunch, perhaps with some hot buttered sourdough on the side.  

I make it at least once a fortnight if not once a week and I look forward to the leftovers for lunch the next day and I am not a leftovers person.  We currently have in the fridge fried brown rice leftovers full of all the delicious things that go into fried rice and I am not gonna go there.  Spicy kale, spuds and eggs however I go there, I always go there.

...the dish
2 tablespoons olive oil
half a red onion, diced
3 cloves garlic, chopped
1 generous tablespoon of chipotile chillis in adobe sauce
1 teaspoon salt
half a cup of water or stock
400g tin of tomatoes
4 eggs
1 cup diced potatoes (1cm dice)
a bunch of kale, chopped finely

persian fetta and freshly cracked pepper to serve

Heat a tablespoon of oil in a large deep frypan over medium heat, add the onion and cook until soft, next pop in the garlic, salt, half the chipotile chilli, tomatoes and water. Simmer for 10 to 15 minutes uncovered. Transfer to a bowl.

In the same pan heat the other tablespoon of oil over medium high heat, chuck in the diced potatoes and the remaining chipotile chilli, gently fry the potatoes for a few minutes until starting to brown. Add the sauce back to the pan, cover and simmer for another 10 minutes or until the potatoes are cooked.

Once the potatoes are tender pile the finely sliced kale on top, return the lid and cook for a few minutes till the kale turns bright green and wilts. Stir it through the sauce and use a spoon to make four little holes for the eggs, crack the eggs directly into the warm sauce and cover once again. With the heat on low and the lid on, cook the eggs for 5 minutes. Remove from heat and keep the lid on for another 5 minutes. This should give you soft yolks. 

Serve with dollops of persian fetta (or marinated goats cheese)and a grind of pepper.

Monday, October 3, 2016

{Honey Joys}

This is here for my boys who love to eat honey joys, they were paying a buck a pop at the school canteen and I said screw that, now they can make them all by themselves for probably about 10 cents a pop, it is messy and annoying but truth be told I am also messy and annoying when I cook.

...the honey joys
4 1/2 cups of cornflakes
120g butter, chopped
1 1/2 tablespoons of honey
1/3 cup caster sugar

Preheat oven to 180. Line a 12 hole cupcake tin with paper cases.

Pop the butter, honey and sugar into a large saucepan that will fit the cornflakes, then over medium to low heat, melt the butter stirring to disolve the sugar too.  Take the pan off the heat and add the cornflakes, mix well to combine then spoon the sticky messy mixture evenly into all the paper cases.

Bake for 10 minutes or until golden. Transfer to rack to cool completely.

Monday, August 29, 2016

{Roasted Carrot + Black Quinoa Salad}

The weather is on the turn, the days are getting longer and warmer and the blossoms have begun to appear, this is a lovely end of winter salad, its sits on the cusp of the two seasons, its warm and comforting yet light and zesty.  

...the salad
1 cup black quinoa
1.5 cups water
a bunch of baby carrots (or normal carrots cut into batons)
1 tbsp pumpkin seeds
1 medium red onion, cut into 8 wedges
olive oil
1 tsp chilli flakes
1 tsp cumin
1 tbsp of maple syrup or honey
sea salt and freshly ground pepper
bunch of coriander, leaves picked
bunch of mint, leaves picked
a lemon
1/4 cup pistachio nuts
tub of persian fetta

Preheat oven to 200.  Roast the pistachio nuts on a small tray for around 8 minutes.  Til they smell nuttier.

In a large roasting tray combine the carrots, seeds, onion, chilli, cumin, maple syrup, s+p along with a good glug of olive oil, roast for 30 minutes or until starting to turn golden.

Add the quinoa and water to a small saucepan, bring to the boil, pop on a lid and reduce the heat to low, cook for 15 minutes by which point the water should all be absorbed.  Drain into a sieve to make sure.

Remove the vegies from the oven and allow them to cool slightly before tossing them with the quinoa, fresh herbs, juice of a lemon along with a tbsp of olive oil, s+p. Serve with a big generous dollops of persian fetta.

Thursday, August 18, 2016

{Meringue Gelato Cake}

This is classic Nigella, its lush yet easy, its impressive yet foolproof, it is delicious, dead set 100% delicious.

...meringue gelato cake
300ml double cream
30g dark chocolate (minimum 70% cocoa solids)
1 tbsp liqueur (I used kahlua)
100g shop-bought meringue nests
raspberries and strawberries to serve

...chocolate sauce
250ml double cream
125g dark chocolate (minimum 70% cocoa solids), finely chopped
1 tbsp liqueur (optional, again I used kahlua)

Line a loaf tin with gladwrap making sure you have enough overhang to fold over the top later.

Whip the cream until thick but still soft. Chop the chocolate very finely so that you have a pile of chocolate splinters, fold them into the cream along with the liqueur and the meringues which you crush into crumble with your hands.

Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the 
gladwrap up and over to seal the top, then get out more gladwrap to wrap around the whole tin. Freeze until solid, which should take around 8 hours, or overnight.

To make the chocolate sauce pour the cream into a saucepan and add the finely chopped chocolate.  Put over a gentle heat and whisk as the chocolate melts, taking the pan off the heat once the chocolate is almost all melted. 

If the mixture gets too hot, the chocolate will seize, whereas it will happily continue melting in the warm cream off the heat.
Add the liqueur, still off the heat, and whisk again, pour into a pretty jug, whisking every now and again until it cools to just warm.

To serve, unwrap the outer layer of plastic wrap, then unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. Unwrap and unmould it onto a serving plate, cut the frozen meringue cake into slabs. I like to zig-zag a little chocolate sauce over each slice, and add a sprinkle of fresh berries.

Sunday, May 1, 2016

{DadDonalds Burgers}

Jay cooks the burgers in our house and the kids call them daddy-donalds, they are needless to say a million times better than a cheeseburger purchased from that particular establishment. 

...the burger patties
500g beef mince
1 onion, grated
1 egg, beaten

1 tbsp worcestershire sauce
1/2 cup panko breadcrumbs
1/3 cup grated parmesan
generous s+p

...the rest
soft burger buns
grated cheese
streaky bacon
sweet and sour gherkins, sliced
tomato sauce
whole egg mayo
american mustard

Combine the burger pattie ingredients in a bowl and then fashion into 4 patties (we usually have some left over that we roll into little meatballs that we cook up for the boys with pasta or chuck on pizzas).

Cook the patties in a splash of olive oil in a frypan on medium heat until golden and cooked through (about 4 minutes a side) cook the bacon along side in the frypan and when you flip the patties add the grated cheese and bacon to the top so the cheese can melt while the other side cooks.

In our house the kids have cheese, gherkins and tomato sauce.  The grown ups have cheese, bacon, gherkins, tomato sauce, mayo, mustard and occasionally cos lettuce.  Serve with oven chips.

Saturday, October 3, 2015

{Fudgy Dark Chocolate + Sea Salt Cookies}

My little man made these on his school holidays, they are delicious, rich and fudgy, the kind of cookie you can't possibly eat just one of, the kind of cookie that you can't resist, the kind of cookie you can't wait to bake again x enjoy

...the cookies
250g butter
1 cup brown sugar
2 x tsp vanilla extract
1 tsp of your best sea salt
2 cups plain flour
1/2 cup dutch cocoa
200g chopped dark chocolate (we used 70% cocoa)
extra sea salt to sprinkle

Preheat oven to 170.  Line baking trays with baking paper.

Cream butter and brown sugar until pale and fluffy, add in the vanilla extract and mix a bit more to combine.

In a separate bowl whisk together the flour, cocoa and salt.

Now add the dry ingredients to the butter and mix to combine, lastly tip in the chopped chocolate and give in one more mix.

Roll tablespoonfuls of mixture into balls, press down slightly and sprinkle with a little extra sea salt.  Bake for 15 minutes then allow to rest on the tray for 5 minutes before transferring to a rack to cool.

Saturday, August 1, 2015

{Banana + Nutella Bread}

Don't make me any more sandwiches.  I don't like sandwiches he said to me one morning when I innocently asked him what he wanted in his sandwich for school.  Admittedly I had been receiving a lot of returns in relation to sandwiches.  Does he even realise that he has like 100 years of school left?  When do I stop being the chief lunchbox filler?  Does banana bread count as a suitable replacement for a sanger? Well it does in my house. As of today.  This also makes for quite a delicious breakfast, toasted and with lashings of butter, well it is banana and nutella bread after all ... butter seems essential, enjoy with your coffee whilst filling yet another lunchbox.

...the bread
2 large ripe bananas
2 eggs
1 cup raw sugar
1/2 cup (100g) melted butter
1/3 cup greek yoghurt
1 tsp vanilla extract
2 cups plain flour
1 teaspoon baking soda
1/2 teaspoon seasalt
1/2 cup nutella

Preheat oven to 180. Line your loaf tin with baking paper. 

In large bowl, squash the bananas with a fork to mash. Change to a wooden spoon and add the eggs, sugar, melted butter, yoghurt and vanilla, stir to combine. Add flour, baking soda and salt, mix until just combined. 

In a smaller separate bowl, stir the nutella through a cup of your banana batter.  Now put half the banana batter into the bottom of your loaf tin, flatten it out then add half the nutella batter, flatten that then top with the remaining banana batter, flatten and finish with the nutella batter. Good lord.

With a palette or long knife, reaching to the bottom of the tin swirl the batters together but not too much.  Bake for 50 minutes or until a skewer comes out clean.  Remove from the oven and let it sit for five minutes before transferring to a cooling rack to cool.  

Wednesday, July 22, 2015

{Lamb, Chickpea + Lentil Soup}

This has to be the best soup I've made all winter, inspired by something I saw in a free food mag given away at our local supermarket I made a few tweaks and its a winner.  Billy and Jay both had two bowls in a row and that makes me a happy cook.

I personally am a sucker for anything you get to dollop greek yoghurt onto, which incidentally I am now making myself along with a vanilla version which the boys eat litres and litres of which was really the reason I started to make my own.  

Now don't get too excited and think I am showing off, I bought an eziyo, and can I say what a fantastic kiwi invention.  The milk powder in the sachets is produced by happy freeranging south island cows, with no added nasties and I can completely vouch for both the full fat vanilla and the full fat greek versions.  I have heard the flavoured sachets are not so flash so have avoided them instead opting to flavour it myself, favourites so far have included cherry jam, homemade lemon curd, maple syrup + bananas, honey, it is all good.  I now pack the wee peas off to school each day with a little tub and its much cheaper than those sachets they sell at the shops and it produces less landfill.  Hmmmmm making yoghurt and reducing landfill, I feel a tie dyed outfit coming on.

Make this soup before winter is out, you will be happy you did.

...the soup
2 tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
2 tsp ground turmeric
2 tsp sweet paprika
2 tsp ground cumin
1 tsp ground ginger

1/2 tsp ground cinnamon
400g lamb mince
tin of brown lentils, rinsed, drained
tin of chickpeas, rinsed, drained
400g tin of diced tomatoes

1 litre of beef stock
1/2 cup sultanas
1 cup frozen broad beans, thawed, peeled
juice of a lemon
greek yoghurt
handful of coriander leaves

sea salt + freshly ground pepper

Heat the olive oil in a large saucepan or soup pan over medium heat. Add the onion and cook, stirring for around 5 minutes or until starting to brown. Add the garlic, turmeric, paprika, cumin, cinnamon and ginger and cook for a minute or until fragrant. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.

Next pour in the beef stock and tomatoes and add the sultanas, increase the heat to high and bring to the boil. Reduce heat to medium and simmer uncovered for 10 minutes.  Now add the lentils, chickpeas and broad beans and cook for a further 5 minutes or until they are warmed through. Lastly add juice of a lemon and season generously with the sea salt and ground pepper.

Serve with a dollop of greek yoghurt and and sprinkle of fresh coriander leaves.

Tuesday, July 14, 2015

{Chocolate + Zucchini Cake}

I am not going to bang on about sneaking vegetables into my children although that is a bonus when it comes to this cake, in our house one of the smalls eats every vegetable under the sun the other eats none.  Yes, none.  Occasionally some brocollini dipped in ketchup but other than that, nada.  So yes I do add them discreetly when the opportunity arises but that is not what this cake is about.  

This cake is just a really delicious, moist, rich and dark chocolate cake.  I think it is also one of those cakes that tastes better the next day.  So bake it and eat some then go to bed, wake up and eat some more, you know, just to test my theory.

1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1/2 cup (100g) melted butter
1 tsp vanilla extract
2 eggs
pinch salt
1/2 tsp cinnamon
1/2 cup dutch cocoa powder

50g 70% dark chocolate, chopped into fine splinters
1 cup plain flour
1/2 tsp baking powder
1 tsp baking soda
1 1/2 cups firmly packed finely grated zucchini (
about 2 medium zucchini, it is important that you grate it finely)

1 cup icing sugar
2 tbsp dutch cocoa powder
1 tbsp milk
40g butter, softened

Preheat oven to 180. Grease and line a loaf tin with baking paper.

Pop the sugars, melted butter, vanilla, eggs, salt and cinnamon in a mixing bowl and stir to combine.

Sift in the cocoa powder, flour, baking powder and baking soda.

Using a rubber spatula, fold the dry into the wet until just combined. Now stir thru the finely grated zucchini and the dark chocolate splinters.

Pour the mixture into your loaf tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.

For the icing combine all the ingredients and whip it either by hand or with your mixer till combined and fluffy.  Ice cake once cool. 

Tuesday, June 23, 2015

{Chicken Saagwalla}

I found myself gazing longingly at a photograph someone had taken at an indian restaurant.  Little copper bowls filled with colourful curries, I wished, not for the first time that we had a babysitter, must get that one ticked off the list. Then I just decided to make it myself.  What I felt like was the classic saagwalla, made with mountains of spinach and a touch of cream, I made it with chicken and it was divine, exactly what I needed, minus the leaving the house without the kids bit.

...the curry
3-4 tbsp sunflower oil
2 brown onions, halved and sliced thinly
1 tbsp cumin
1 tsp chilli flakes
1/4 tsp ground cloves 
1/2 tsp ground turmeric
4 cloves garlic, minced
2 tbsp ginger, grated
baby spinach leaves 320g
1 large green chilli, sliced
1 x 400g tin tomatoes 
800g skinless and boneless chicken thighs, 
cut into large chunks
juice of a lemon
sea salt and cracked pepper
2 tbsp cream
toasted natural sliced almonds

Heat oil in a large fry pan, fry onions until golden, about 10 minutes. Add the spices, garlic and ginger and fry for a further 2 minutes then add in the tin of tomatoes and simmer for another couple of minutes.

I bought 2 x 160g bags of baby spinach which I zapped in the microwave for a minute per bag. Tip spinach into tomato spice mix, wilt for another minute or so over heat then tip into a deep bowl and use a stick blender to puree (or a blender).
Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until golden on each side (do this in two batches).

Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 30 minutes. Season generously with lemon juice, salt and pepper to taste.

Just before serving, drizzle cream over curry and sprinkle with toasted almonds. Serve with rice.

Sunday, June 14, 2015

{Slow Roasted Persian Lamb Shoulder + Cous Cous + Labne}

I like to trot this out when I have friends come for lunch, especially my kiwi friends who have a special appreciation for lamb. This lamb is delicious, it has come together over a couple of years and a few incarnations but its pretty much perfect now, lamb shoulder is the only thing I'll have a bar of roasting, no legs for me, its all about the slow roasted shoulder.

The salad is fresh and cuts through the richness of the lamb and the labne is just a wonderful thing to behold. Try this next time you have pals coming for lunch, make the effort to pop it into the oven whilst still in your pjs and they will walk into your home and be greeted by the delicous smell of this persian lamb slow roasting, it smells almost as good as it tastes.

… lamb
2.5kg lamb shoulder
1/2 cup olive oil
1 tbsp paprika
1 tbsp cumin
1 tsp cinnamon
6 x cloves garlic, chopped finely
1 bunch coriander, chopped finely
2 long red chillis, sliced
sea salt
cracked pepper

 …cous cous
1 cup hot chicken stock
1 cup cous cous
olive oil
sea salt
cracked pepper
a lemon
2 lebanese cucumbers, deseeded and chopped
1/4 red onion, sliced thinly
tin of chickpeas
bunch of mint, leaves picked
handful toasted pinenuts
danish fetta, crumbled
pomegranate seeds


250g full fat greek yoghurt
pinch of sea salt
1/2 clove garlic grated

pita breads and lemon wedges to serve
Ok so lets start the day before, combine all the marinade ingredients minus the salt and pepper, score the fat on the shoulder and rub in the marinade ingredients, rub it all over, pop it into a glass or ceramic dish, cover with glad wrap and pop into the fridge for 24 hours.

For the labne scoop the yoghurt into a piece of muslin or a chux cloth and rest it in a sieve over a bowl, pop that in your fridge too and let all the whey drain from the yoghurt overnight.

Preheat your oven to its highest temperature, transfer the lamb to a baking dish along with its marinade, season generously with salt and pepper, add 100mls of water to the pan and cover with a double layer of tin foil, seal tightly. Put it into the oven and immediately reduce the heat to 170, leave it alone for 4 hours, by then it should be meltingly tender in which case remove the foil and increase the oven temp to 220 and cook until it is sizzling and bronzed, about 10 minutes. Remove from the oven re-cover loosely with the foil and let it stand for 10 minutes.

Once the yoghurt has drained, you have labne! pop the labne into a serving bowl, stir through the seasalt and garlic, drizzle with your best quality olive oil and a light dusting of paprika to make it look pretty.

Now lets make the cous cous salad, pour your cous cous into a bowl, drizzle with olive oil, season with sea salt and pepper stir to coat then add the cup of hot chicken stock, cover with glad wrap and put aside for five minutes.

Use a fork to fluff it up and then tip it out onto a large platter. Add to that the rinsed chickpeas, cucumber, red onion, toasted pine nuts, mint leaves, pomegranate seeds and crumbled fetta along with a good drizzle of your best olive oil along with the zest and juice of a lemon, and a generous seasoning of sea salt and freshly cracked pepper, toss gently and that's that.

Serve alongside some warmed pitas and lemon wedges.

* some pickled vegies would be nice too, like the ones you get at turkish restaurants.

Monday, June 1, 2015

{Lemon Curd}

Make this lemon curd and do one thing for me, stir it through vanilla yoghurt. Eat it.  You are very welcome.

...lemon curd
9 lemons, zest and juice

(homegrown or organic lemons are best or be sure to clean skins thoroughly)
400g caster sugar
200g of butter, cubed
6 freerange eggs, plus 2 extra yolks, lightly whisked

Set yourself up a big pot of simmering water and grab a large mixing bowl that can rest on it making sure that the bowl doesn't directly touch the simmering water below.

Pop the lemon juice, zest, butter and sugar into the mixing bowl and sit it onto the saucepan, stir occasionally until the butter has melted.  Now tip in the eggs, stirring and cook it off for 15 minutes, remembering to give it a stir every couple of minutes.

Take the bowl off the heat and let the curd cool down. It will thicken as it does. Keep on giving it a stir every once in a while.  Ladle your zesty curd into sterilised jars.  

Sunday, May 24, 2015

{Zingy Red Beef Curry}

I cannot tell you how much I love Eurovision.  The ballads, the outfits, the staging and not to mention the hilarious tweets following each act, I had tears reading those tweets, happy tears, people are so funny. Anyway I bloody love it, this year I quite fancy Israel, Cyprus and Latvia, they are my fav's and they are all in the final, hooray for them.  Thanks to Eurovision last night was hands down the best night on the couch I've had for ages, even with a feverish sleeping child on my lap.  Oh and the curry is delicious, zesty, zingy, spicy, fragrant and perfect now the nights have turned arctic. 

…the curry
2-3 tbsp extra virgin olive oil
1kg beef rump, trimmed and cut into large chunks

sea salt flakes
1 bunch of coriander, stalks + leaves separated and cleaned
2 lemongrass stalks, bashed
3 garlic cloves, finely chopped
2 green chillies, sliced (I left seeds in)
2cm piece ginger, peeled and microplaned
4 star anise
3 kaffir lime leaves
1 tbsp vinegar
1 tbsp red curry paste
1.5 tbsp fish sauce
270ml can coconut cream
1 tbsp brown sugar
1 ½ cups beef stock
2 x limes

Heat some olive oil in a frypan over high heat, sprinkle beef with sea salt and add to hot pan in two batches, fry until browned all over, set aside.

In another pan with a lid, add a tbsp of olive oil, the chilli, ginger, garlic, lemongrass, kaffir lime leaves, star anise, a pinch of salt and the red curry paste, cook for a couple of minutes over medium heat and then add the coriander stalks, fish sauce and vinegar and stir.

Next add in the browned beef, beef stock, coconut cream and sugar. Pop on the lid and simmer gently for 60 to 90 minutes, until the beef is tender. Stir thru the juice of a lime, and serve with white rice, a wedge of lime and a sprinkle of coriander leaves.

Thursday, May 7, 2015

{Farro, Roasted Cauliflower + Fetta Salad}

I knew I had made one too many salads before the Mr even walked in the door, I just knew it because a) I make a lot of salads and b) he was on a photo shoot and had a salad for lunch.  His face said it all, thank god the kids didn't eat all their meatball margarita pizza.  Thats all I have to say.

I actually put a fair bit of effort into this salad, so it's good that the Mr was quite complimentary about it once he started eating and after he finished with the "where's the steak" jokes.  This is super filling, I am a big fan of farro because of that and it doesn't go all soft on you, its a firm grain, I prefer my grains firm, its got good texture.  Roasted cauliflower is just the best possible kind of cauliflower and who doesn't appreciate a sprinkling of fetta to jazz things up.

1 cup farro
1 small cauliflower, cut into small chunks
sea salt flakes

fresh cracked black pepper
smoky paprika
olive oil
2 handfuls of baby spinach, coarsely chopped
handful of toasted pine nuts
50g currants + enough red wine vinegar to cover currants
handful parsley leaves
handful basil leaves
1/4 red onion finely diced
100g fetta cheese (I like danish)

1/3 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon honey
sea salt flakes

fresh cracked black pepper

Start by cooking the farro, add it to a saucepan along with 3 cups of cold water season with salt and bring to the boil. Reduce heat to a simmer, don't worry about a lid and cook for about 25 to 30 minutes, it will still have a bite, its not a soft grain. Drain into a colander and rinse with cold water, set aside.

Preheat oven to 200. Scatter cauliflower into a large baking dish add a drizzle of olive oil, a generous pinch of sea salt, pepper and a sprinkling of smoky paprika. Roast until golden brown and cooked through, about 25 to 30 minutes. Give it a couple of stirs during the roasting time.

Tip the currants into a small saucepan, pour over just enough red wine vinegar to cover the currants, bring to a boil, reduce heat and simmer gently for 5 minutes.  Turn off the heat and let the currants rest.  

In a small jar or bowl combine the dressing ingredients.

Now lets bring it all together, in a large bowl or platter toss together the farro, roasted cauliflower, spinach, 
herbs, red onion, toasted pine nuts, currants and dressing, finish by topping with the crumbled fetta.

Sunday, February 22, 2015

{Little Lemon Glazed Cakes}

My littlest school boy does not like chocolate (or school drop off it would appear).  Pretty much all my school baking to date has included dark chocolate because that's what my biggest school boy loves and I like to think its a good option for school, I reckon anything homemade is better than anything bought even if its got chocolate in it plus its full of antioxidants and energy.  

However I now need to find some new lunchbox goodies to suit them both and I started with these, they have a gentle citrus flavour and are as cute as a button. These lovely little cakes will be popped into this weeks lunch boxes, that is if there are any left, they have been given the big tick of approval at our place, you know the one where they keep asking and asking and asking for another one!  

...the cakes
125g butter, softened
125g caster sugar
2 large eggs
zest of 1 lemon
175g self raising flour
pinch of sea salt
4 tbsp milk

...the glaze
juice of 1/2 a lemon
100g icing sugar

Preheat your oven to 180 and line your cupcake tins with 12 paper cases.

Cream together butter and sugar until pale and fluffy, zest in the lemon then add the eggs one at a time beating after each addition. Gently fold in the flour and the salt, then lastly add the milk, stir until just combined. Spoon the batter into your prepared cases and bake for 15 - 20 minutes or until a skewer comes out clean.  Remove from oven to a rack and cool completely.

For the glaze combine the lemon juice and icing sugar in a small deep bowl and stir until smooth, dip the cooled cupcakes into the glaze then pop them back on the rack to set.