Blueberry muffins

For ➊➋ muffins 

100 g butter 

200 ml milk 

grated lemon zest 

2 eggs 

125 g granulated sugar 

1 ts vanilla sugar 250 g flour 

2 ts baking powder 

1 pinch salt 

125 g blueberries (fresh or frozen)

Preheat the oven to 175 ° C for large muffins and 200 ° C for small muffins. Melt the butter and stir in the milk and the grated lemon zest. Beat the eggs with the crystal and vanilla sugar until light and fluffy. Stir the butter mixture into the egg mixture. Sift the flour with the baking powder and salt and carefully fold this into the butter-egg mixture. 

Place paper caisses in a muffin tray. 

Spoon some blueberries in and fill the ⅔ molds with the dough. Bake large muffins 20 m and small 12-15 m in the center of the oven. 

A skewer that you stick in the middle should come out dry.

♥︎Cod with fennel & orange salad

For ➍
800 g cod fillets
4 tbs olive oil
2 lemons
juice of 2 oranges for juice
1 orange in parts
150 g blueberries
20 g fresh dill
2 fennel bulbs, finely cut
2 cloves of garlic, chopped
200 g soft white cheese
1 red onion
1 tbs red wine vinegar
1 pomegranate
pepper & salt

Place the fish in an oven dish. Add the olive oil, the lemon juice and some pepper and salt.
Bake the fish on the BBQ or in an oven at 180°C for 15 m.
Add the orange juice, the orange segments, the blueberries and the fresh dill to the finely cut slices of fennel. Add pepper and salt, mix and let rest.
Add the finely chopped garlic and olive oil to the flat cheese. Season with salt and pepper.
Mix the red wine vinegar with the finely chopped red onion slices.
Take a plate, first place the fennel salad, then a piece of fish, a round spoon of soft cheese, the marinated red onion and some pomegranate on top.

Naked** lemon & olive oil layer cake

For ➊➏ cm cake
350 g all-purpose flour*
1½ ts baking powder*
1 ts baking soda*
1 ts salt*
3 large eggs*
300 g granulated sugar*
37 cl extra-virgin olive oil*
37 cl buttermilk*
2 tbs lemon zest*
¼ ts lemon extract (optional)*
2 ts vanilla extract*
frosting:
250 g unsalted butter, at room temperature*
900 g sugar*
zest of 1 lemon*
1 ts pure vanilla extract*
12 cl whole milk*
lemon zest, as needed for garnish
blueberries, as needed for garnish

Preheat the oven to 175°C. Grease and flour two 16 cmh cake pans.
In a medium bowl, whisk the flour with the baking powder, baking soda and salt to combine.
In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs and sugar until pale yellow and thick, 2 to 3 m.
Add the olive oil, buttermilk, lemon zest, lemon extract (if using) and vanilla extract to the egg mixture and mix well to combine, 1 m more.
Add the flour mixture and mix until just combined, 45 s to 1 m.
Divide the batter between the prepared pans and bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 m.
Let the cakes cool in the pans for about 15 minutes and then transfer to cooling racks to cool completely.
-
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter while gradually adding the confectioners’ sugar gradually. Mix until light and fluffy.
Beat in the lemon zest, vanilla extract and milk. Mix well to combine.
-
When the cakes are cool, use a serrated knife to cut the domed top off of each cake and then cut each cake into two layers. (You’ll have four layers total.)
Place one cake layer on a platter or cake stand and scoop 1 heaping of frosting on top of it. Using the spatula, spread the frosting into an even layer, all the way to the edge. Place another cake layer on top. Repeat until you’ve used all four cake layers.
Spread the remaining frosting in a thin coat on the top ( and side of the cake*). Run your spatula around the edge of the cake to scrape away any excess frosting. (You should be able to clearly see the cake through the thin layer of frosting.)
Sprinkle with lemon zest and garnish with berries. Slice and serve the cake at room temperature.

*Use half the quantities to bake a 2 layer cake for 4-6 people.
**Naked as in not overfrosted layers. You can eliminatie all outer frosting except the top.