Beetroot is having its moment in the sun again with its glorious pinkness and deep earthy flavour. You just can’t move without bumping into a recipe using beetroot. This one from the August 2017 Waitrose magazine is perfect for a summer’s day; it’s light, healthy and pink! I did adapt the recipe slightly by adding very generously heaped teaspoons of the coriander and cumin. I also added 2 teaspoons of pomegranate molasses and a tablespoon of lemon juice, just to liven up the flavour of the beetroot. I used blue cheese when building up the flatbread which worked really well, but goat’s cheese or feta would also do the job! You can find the original recipe below.
400g can chick peas, drained
220g beetroot, peeled and coarsely grated
100g walnut pieces
25g pack flat leaf parsley, roughly chopped
25g pack mint, roughly chopped
½ small red onion, finely chopped
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1. Preheat the oven to 190˚C, gas mark 5. Line a baking sheet with baking parchment. Put all the ingredients except the oil in a food processor. Season and pulse until everything is finely chopped and beginning to clump together.
2. Take tablespoons of the mixture to shape into about 20-24 small patties. Space them out on the lined baking sheet, brush lightly with oil and bake for 20-25 minutes until lightly browned. Leave to cool on the baking sheet for 5 minutes before taking them off with a spatula. Serve on their own or with Greek yogurt or hummus, fresh coriander, shredded lettuce, cheese, sliced tomatoes and flatbreads or pitta, if liked.
As soon as I saw the picture of this cake, I knew it would be perfect for C’s mum’s birthday. Simple but impressive. The original recipe comes from the Great British Bake Off Show Stoppers book. The only thing that worried me was the chocolate bow, but I was happy with my plan B to use a real ribbon, so I decided to five the chocolate one a go. I did quite a lot if research about how to work with modelling chocolate (chocolate to which you add syrup and then can mould like Play Doh) and found that every single source said to leave overnight of for at least 2 hours in the fridge. The recipe I used just said leave the chocolate until set and that it may have to refrigerated, but didn’t specify a time. I used Green and Black’s white chocolate and liquid glucose. I left the mixed chocolate in the fridge for about 2 hours, but I wish I hadn’t. When I was working with the chocolate, it was only flexible up to a certain point, then it would fragment and it didn’t have much of a shine. I managed to get enough for the bow, but next time I don’t think it needs to go in the fridge and I could have used it after 30 minutes. Another thing I did which was not in the recipe was to trim the edges of the cake to get straight sides. Finally, I would slice the cake horizontally to put in a jam or crème fraiche filling as basically the cake inside is a white chocolate sponge. Having said all that, the cake was delicious and C’s mum was delighted with her raspberry jewel box.
For the sponge
150g white chocolate, broken up
250g unsalted butter, softened
250g caster sugar
1 tsp vanilla extract
4 large free range eggs, at room temperature, beaten
250g self-raising flour
A pinch of salt
For the chocolate bow
150g white chocolate, broken up
3 tablespoons liquid glucose
4 tablespoons seedless raspberry jam, for brushing
For the sponge
- Line a 20.5cm square cake tin with baking paper.
- Preheat the oven to 180°C/350°F/gas 4. Melt the chocolate. Leave to cool until needed.
- Put the butter into a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in the sugar, then add the vanilla and beat until the mixture is very light in colour and fluffy in texture, scraping down the bowl from time to time.
- Gradually add the eggs, beating well after each addition and adding a tablespoon of the weighed flour with the last portion of egg (to prevent curdling).
- Sift the rest of the flour and the salt into the bowl and fold in using a large metal spoon.
- Add the cooled white chocolate and fold in until all the ingredients are completely amalgamated.
- Spoon the mixture into the prepared tin and spread evenly. Make a small hollow in the centre so that the cake will rise evenly.
- Bake for about 1 hour until golden brown and just firm to the touch and a wooden cocktail stick inserted into the centre of the cake comes out clean.
- Leave to cool for about 15 minutes, then carefully remove from the tin and cool completely on a wire rack. Once cold the cake can be wrapped well and stored in an airtight container for a day before finishing.
Set the cake on a serving board or platter. Make the chocolate ribbons and bow (see method below).
- Gently warm the raspberry jam until melted. Brush over the top and sides of the cake, then gently press the ribbons onto the cake – across the top and down the sides – to resemble a parcel. Starting with the top of the cake, press the raspberries (pointed end up) onto the sponge in the squares between the ribbons, so that the whole cake is covered, top and sides.
- Fix the chocolate bow in place with a dab of jam or chocolate. Serve the cake the same day.
To make chocolate ribbons and bow
- Melt the white chocolate and gently stir in liquid glucose. Leave to thicken at room temperature. Once the mixture is firm and almost set, mould it into a ball with your hands. (Some types and brands of chocolate need to be chilled to firm up.)
- Work and knead the mixture in your hands so it softens and becomes pliable and glossy (just like modelling clay or Play-Doh. As soon as it feels smooth, shape it into a sausage.
- Set the sausage between 2 long pieces of baking paper and roll out into a long, flat sheet. Peel off the top piece of paper. To make the crossed ribbons for the Jewel Box Cake, cut out 2 strips about 30 x 2.5cm, using a ruler and a long, sharp knife to get a straight, sharp edge. If the ribbons feel very soft, firm up in the fridge for a few minutes. Attach the strips to your cake.
- To make a bow, cut out 1 strip about 10 x 2.5cm, 2 strips 11 x 2.5cm and 2 strips about 14 x 2.5cm, cutting through the paper to leave the strips attached. Snip triangles out of one end of the 11cm strips using scissors, then rest the strips over a small paintbrush or similar implement to create a slight curve; these will be the bow ends.
- With the paper side out, bend each 14cm strip into a bow loop and press the ends together. Then peel off the paper and position the ends of the loops so they are slightly overlapping; press gently together. Peel the paper from the 10cm strip, then wrap it around the centre of the loops in a ring to hide the join; press the ends of the bow ring to seal. Put all the shaped pieces in the fridge so they can firm up a bit.
- Position the bow on top of the crossed ribbons on the cake, fixing in place with a dab of melted chocolate or jam if necessary. Reshape the loops and bow carefully until you are happy with the shape. Slot the bow ends under the loops and arrange over the cake.
I’m still going to the gym and so I make a new batch of energy balls every week. These ones are particularly good. I know turmeric is a ‘thing’ right now, but if it even has half the benefits it’s supposed to have, I’m in! I’ve adapted the original recipe (see link below) to make them much more ‘lemony’ by doubling the amount of zest and adding an extra tablespoon of lemon juice. http://www.natalieshealth.com/2017/02/lemon-turmeric-energy-balls/
So now that I’ve perfected the recipe, I’ll just have to try not eat them all at once and still remember to go to the gym.
12 Medjool dates
1 tablespoon chia seeds
5 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 teaspoon ground turmeric
50g shredded coconut for dusting
- Remove the pits from dates and soak them in hot water for several minutes. When the dates are softened, drain them and place in food processor. Save the water.
- Add the other ingredients to a food processor and blend until mixture turns into a dough-like consistency. Add 1 tablespoon of the reserved soaking water if the mixture seems too dry.
- With a small spoon, scoop the mixture and roll into balls. Roll the balls in shredded coconut.
- Store energy balls in an airtight container in the refrigerator, they will keep for at least a week.
The thing with birthday cakes is that they are always compared with the cake you made the previous year so there is a certain amount of pressure on you to create an even more fabulous cake. This year for C’s birthday I wanted to make something that was both dramatic and exotic. I am a ‘more is more’ kind of girl, I don’t think you’ll find many pared back cake recipes on this site. I was lucky enough to find two different varieties of fresh fig. Unfortunately, the ones on my tree won’ t be ready till much later in the summer. I wanted to fit as many fresh figs as possible on to the top of the cake for that wow factor. C loved the cake; how could he not? The sponge has dried figs and marzipan, making it beautifully moist. The mascarpone filling adds just the right amount of sweetness, and the fresh figs on top of the cake are just to die for. I found this recipe on the following site: http://hungryrabbit.com/2014/10/fig-almond-tea-cake-w-coconut-honey-glaze, but it was adapted from America’s Test Kitchen who incidentally do a great podcast which I listen to regularly.
- 225g dried figs, stems removed, coarsely chopped
- 2 tablespoons granulated sugar
- 3/4 cup water
- 3 tablespoons slivered almonds, chopped
- 125g marzipan
- 250g self-raising flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 130ml canned coconut milk, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 200g unsalted butter, softened
- 300g, plus 2 tablespoons granulated sugar
- 4 large eggs, room temperature
Coconut-Honey Glaze & Assembly
- 3 tablespoons canned coconut milk
- 2 tablespoons honey
- 1/8 teaspoon fine sea salt
- 60g white chocolate, finely chopped
- 3 tablespoons cream cheese, room temperature
- 6-8 fresh figs for garnish (optional)
- Toasted flaked almonds
- 200g mascarpone
- 100g icing sugar
- Roll the marzipan into a 2cm diameter rope, cut rope into 2cm size pieces.
- Bring the figs, sugar and water to simmer in a medium saucepan over a medium heat. Simmer, stirring occasionally, until liquid evaporates and figs are very soft, about 10 minutes. Remove from heat and cool for 5 minutes. Stir in chopped almonds and marzipan pieces and cool until ready to use.
- Adjust oven rack to lower-middle position. Grease a 20cm round spring form tin and line the bottom with baking paper.
- Combine flour, baking powder, and salt in bowl. Whisk coconut milk and both extracts.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of coconut milk mixture. Mix on low until smooth, about 30 seconds.
- Remove mixing bowl, add the fig mixture in chunks of various sizes. Using rubber spatula, fold until mixture is evenly distribute throughout the batter.
- Pour batter into prepared tin and smooth top. Place cake in cold oven. Adjust oven temperature to 190C/180C fan/gas 5 and bake until the cake is golden brown and a toothpick inserted in the centre comes out clean, 65- 80 minutes.
- Cool cake in the tin for 15 minutes, then turn out onto rack and cool completely. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)
Coconut-Honey Glaze & Assembly
- Bring coconut milk, honey and salt to a simmer over in a small saucepan over a medium heat. Turn off heat and whisk in the white chocolate until fully combined. Add the cream cheese, one tablespoon at a time and whisk until glaze is smooth and creamy. Cool for 20-30 minutes until it thickens.
- Mix the mascarpone and the icing sugar
- Cut the cake into two horizontal layers and spread a layer the mascarpone filling on the first half of the cake. Place the second half of the cake on top so that the flattest side is on top and ready to be decorated.
- Drizzle the glaze over the top of cake and let it drip over the sides. Decorate with fresh figs (if using) and sprinkle with toasted flaked almonds to serve.
So, I haven’t posted in a while as I’ve been trying my best to lose weight. However, as part of my cutting the calories, one of the things I’ve enjoyed making are these energy balls. They are surprisingly filling and incredibly tasty and they only take 15 minutes to make. I usually have then as a pre or post gym snack. They are also sweet enough to satisfy cravings when you are out and about when usually only a coffee and a piece of cake will do. I have to say that these particular energy balls are in the ‘deluxe’ category with their premium ingredients. I do however, also love the peanut butter energy balls on the Deliciously Ella website. The original recipe for these energy balls comes from: http://www.cookrepublic.com/pistachio-matcha-energy-snack-bliss-balls-cacao/
75g raw cashew nuts
75g raw pistachios
8 Medjool dates, pitted (140g)
2 teaspoons matcha powder
¼ teaspoon ground cardamom
1 tablespoon coconut oil
1 tablespoon grated lemon rind
2 tablespoons desiccated coconut
pinch of salt
raw cacao powder (or cocoa powder) to dust (optional)
Place all ingredients (except cacao powder) in the small bowl of a food processor.
Process to a coarse or fine consistency, based on preference.
Roll into balls. You can optionally roll the balls in cacao powder for a chocolate coating.
Energy balls will keep in an air tight container in a cool part of your kitchen for up to 4 days.
I love rhubarb; I love its tartness and it’s just so pretty. So now this season’s forced rhubarb is in the shops I’m extremely happy. It’s a sign that winter is coming to an end and there is hope! Of course, with the cold weather, a rhubarb and ginger crumble is a must, but I also wanted to make something lighter and prettier. I’ve used this recipe many times now with different fruit, (check out the plum and almond friands post, Plum and Almond Friands) it’s reliable and hasn’t let me down yet. The original recipe is from Waitrose Summer Harvest, 2015.
125g unsalted butter, plus extra for greasing
50g plain flour
115g icing sugar
75g ground almonds
4 medium egg whites
1/2 teaspoon vanilla extract
1 stick rhubarb, thinly sliced into strips to top the friands
icing sugar for dusting
· Preheat oven to 200°C/180°C fan/ gas Mark 6.
· Grease a 12-hole muffin tin with a little butter, then line the bases with circles of baking parchment.
· Melt the butter.
· Sift the flour and icing sugar into a bowl and add the ground almonds. Whisk the egg whites until soft peaks form. Stir the vanilla extract and melted butter into the flour mixture and mix to combine.
· Using a large metal spoon, fold a quarter of the egg whites into the flour and butter mixture to lighten it, then fold in the remainder until it is just combined.
· Divide the mixture into the holes in the tins. Arrange the rhubarb on the top and bake for 15-18 minutes. Leave in the tin for 5 minutes, then loosen the edges with a knife and transfer to a wire rack to cool.
· Serve lightly dusted with icing sugar.
The weather is not getting any better so what better excuse is there for the ultimate comfort food, lasagne? This recipe was motivated not only by the freezing weather, but the contents of my food cupboard. You wouldn’t usually have sweet potato in a lasagne, but it really works!
3 red peppers
2 sweet potatoes
300g lasagne sheets
125g ball mozzarella, sliced or grated mozzarella
1x tablespoon Olive oil for roasting vegetables
1 tin chopped tomatoes
1 finely chopped onion
10 chopped black olives
1 clove garlic, finely chopped
Handful of chopped basil leaves
85g plain flour
- Heat oven to 200C/180C fan /gas 5. Deseed the peppers, cut into quarters length ways. Cut the sweet potato length ways, 0.5cm thick. Lightly grease 2 large baking trays, then place peppers and sweet potatoes on top. Toss with the olive oil, season well, then roast for 25 minutes.
- Meanwhile, make the tomato sauce by gently browning the onions and garlic. (in olive. When the onions have softened, add the chopped olives and season to taste. Add the tin of tomatoes and let the sauce simmer for 15 minutes. Add the basil at the end.
- Make the white sauce by melting the butter in a saucepan, stir in the plain flour, then cook for 2 minutes. Slowly whisk in the milk and keep stirring until the milk boils. Allow to cool, but keep stirring and then the sauce should start to thicken.
- Reduce oven to 180C/ 160C fan /gas 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a third of the white sauce. Repeat until you have 3 layers of pasta.
- To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered.
- Scatter mozzarella over the top. Bake for 45 mins until bubbling and golden.