Friday, 28 February 2014
I'm quite a recent convert to rhubarb and I think what's really got me into it is the colour. What a fantastic pink it is and the smell is lush too. It's the sourness that really puts me off but what I've realised is that if it's accompanied by something really sweet I can cope.
Last night I was at my friend Vicky's and she served us Rhubarb cooked in vanilla with gorgeously chewy meringue nests, spot on. I bought some beautiful scarlet rhubarb at my farmers market last weekend with no idea of what I might do with it.
I've used half of it for this cake that is almost a pudding. You could also add some crystallised ginger but that would be a step too far for me, I really don't like ginger and can't see me changing my mind in the way I have with rhubarb. This cake is also the perfect combination of sweet and sour with the sponge and the rhubarb compensating for each other.
300g Self Raising Flour
2 tbsp Demerara Sugar
Cream together the butter and sugar then add the flour and eggs. When they are well combined add the milk to loosen the mixture a little.
Chop the rhubarb into pieces half the size of your thumb and fold them into the mixture. Line a tin around 27cm x 18cm in size with parchment. Pour the batter in and level out the surface.
Roughly chop the pecans and scatter over the cake then sprinkle on the sugar to finish. Bake for 35-45 minutes at 160C Fan.
Monday, 24 February 2014
WOW! Look what I just got in the post from Abra ca Debora
and guess what, you can get one too, WooHoo!!
This wonderful hamper is packed with all the goodies you'll need to have the perfect pancake day with no effort. There are Original Dutch pancakes and their Diddy Dutch pancakes. All can be heated in the oven or microwave in just a few minutes ready to add your favourite topping.
All you have to do to win a hamper is tell me your favourite pancake topping, it's as easy as that.
Let me know by 6pm on Pancake Day - 4th March
and the lucky winner will be selected at random.
If you're not lucky enough to be chosen you could always pop along to your supermarket and find them in the chiller aisle.
Remember, pancakes aren't just for Shrove Tuesday
GOOD LUCK x
Tuesday, 18 February 2014
This is a sort of greek inspired pizza that came from what I had in the fridge when I first made it. It's now become a regular feature at dinner time in our house. I've replaced the tomato base with humous and finished it off with feta cheese instead of mozzarella.
You could also make it into calzone if you are using a proper pizza dough but for speed I'm going with Jo Wheatley's flat bread recipe. You really can't go wrong with this, I use it all the time.
For a bit of colour I've added some Roquito peppers so they add some heat too. I really love those, especially the ones you get stuffed with feta at the deli counter. I've just discovered these mini versions in Tesco. If you prefer less spice just swap them for chopped red peppers.
300g Natural Yoghurt
1 Onion, chopped
1 tbsp Oil
400g Lamb Mince
1/2 tsp Ground Cumin
Large Bunch Fresh Coriander roughly chopped
2 tbsp Pinenuts
100g Feta Cheese
Mini Roquito Peppers to Finish
Make the bases first. Combine the flour and yoghurt in a bowl till it comes together to form a soft dough. Knead it a little so it becomes nice and smooth then divide it into 4 and roll each one out to the thickness of a pound coin. Place the bases onto baking sheets lined with parchment and leave to one side.
Heat the oil in a pan and add the onion. Cook till soft then add the minced lamb. Cook on a medium heat till it has just started to brown. Add the ground cumin and 2/3 of the coriander. Cook till the coriander has wilted.
Divide the humous between the bases and spread to cover leaving a slight crust. Now cover with the mince. Sprinkle on the pinenuts and dot with the peppers. Lastly crumble on lumps of the feta cheese.
Bake the pizza's at 160C for 20-30 minutes. Once the bases have cooked through, remove from the oven and sprinkle on the remaining coriander.