Homemade Lemon Curd

overhead image of a bowl of lemon curd with lemons beside it

The beauty of lemon curd is that it tastes amazing on almost anything. It’s delicious when used as a filling for cakes, but you can also use it as a filling for tarts, spread it on scones and pancakes, layer it in a parfait or trifle, or even have it as a topping on ice cream! The possibilities are endless.

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Cheese Muffins

overhead shot of cheese muffins cooling on a wire rack

I had two recipe ideas in mind to try this week – one was for mini victorian sponge cakes, the other was for these cheese muffins. I did a quick survey with some friends and co-workers to see what they thought sounded better. A resounding 100% voted in favour of the cheese muffins! Maybe the mini cakes will win out next week.

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Collin’s Quiche

close up of fresh baked quiche

If there’s one thing Collin knows how to make, it’s quiche. I mean, he can make other things as well, but this is one of his specialities. However, his quiche making method hasn’t been particularly well documented, so I took it upon myself to try and capture the recipe to share here.

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Peach Ricotta Cake

overhead shot of peach ricotta cake on a plate

Between work, appointments, errands, house warmings, and other events that have popped up unexpectedly over the past couple of weeks, things have been pretty busy around here. The weather has also been gloriously warm, so I’ve chosen to spend what little spare time I have had puttering around the garden and fussing over my plants. As such, I haven’t had much free time to hunt down new recipes to try out.

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