All posts filed under: Recipes

Mini gluten free lemon and polenta cakes

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Judging by my Instagram and Facebook feeds, it looks like most of London has been out playing in the snow this weekend. Not me. I opted to observe the snowfall through the kitchen window whilst writing, planning furnishings for the flat, baking, cooking and looking for a few designs for a design project. I ended up using peach clipart and lemon clipart, which I thought were pretty cool. I also loved every minute of watching the winter wonderland that is the back garden. I found this recipe online but tweaked it slightly as I didn’t have enough ingredients to make a whole batch. I also added more lemon rind and juice because I love my cakes lemony. The bonus of this recipe is that it is also suitable for people with an intolerance to gluten. Mini lemon and pistachio cakes Serves 9 Ingredients Cake 100g ground almonds 50g desiccated coconut 125g course ground polenta 1 1/2 tsp baking soda 115g unsalted butter 65g golden caster sugar 2 large eggs Rind of two lemons Juice of …

Valrhona White and Lindt Chilli Chocolate Cupcake Recipe

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It’s been a while since I posted a recipe on here! I haven’t done much baking of late and all cooking has been the usual recipes. I am on a mission to change that in 2013, though. I was recently asked if I would like to review a muffin tin from George Wilkinson Bakeware. I have a few muffin tins so nearly said no but stopped when I noticed that the tin in question was covered with GlideX, which eliminates the need for muffin cases. I don’t love muffin cases so I thought I would give it a go. I put it to the test literally a couple of hours after it landed on my doormat. I had a couple a bars of chocolate lying around so decided to put them to good use and make white and chilli chocolate chip muffins. I sprinkled some orange peel on top of half of them to add a bit of variation and I have to say, they turned out very nicely! White and Chilli Chocolate Muffin Recipe …

EAT THE OLYMPICS RECIPE – Slovenian Kolacky

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First published on Eat the Olympics on Thursday 22nd March Sour cream Kolacky (Slovenia) Ingredients: 1 cup plain flour 1/2 cup cold unsalted butter 40g sour cream Jam (or your own choice) for filling Icing sugar, to dust Method: 1. In a large bowl, rub butter and flour together until it resembled crumbs. Stir in sour cream and mix well 2. Wrap the dough in cling film and refrigerate for 2 hours Pre heat oven to 180 degrees C 3. Roll on lightly floured surface to 1/8-inch thickness. Cut with a large round cookie cutter 4. Fill center with filling, bring the sides up to the middle and pinch at the top 5. Bake 12-15 minutes, or until bottom of cookie is just beginning to brown 6. Remove from the baking tray and cool on wire racks. When cooled, dust with icing sugar to serve Score: BRONZE

‘Proper Black’ Barbecoa braised short beef ribs

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I’m quite pathetic when it comes to cooking meat. I just don’t have it in me. Unforutnately neither does Jack – don’t tell him I said that though. The thing is, we just don’t tend to buy it. I’ll happily order a meat dish at a restaurant because I know it’s going to be so much better than my attempts. But when the email from Barbecoa arrived in my inbox telling me about a fantastic competition called #BBshortrib, I couldn’t resist. All I needed to do was pick five short ribs up from Barbecoa Butchers on Friday 10th February, cook them over the weekend and take them to be re heated at the restaurant on the Monday evening. It all sounded easy. As usual, I was slightly unprepared with my recipe but I knew I wanted to do something a bit different. I had a feeling that lots of entrants would be BBQing them, or braising them in red wine. So I did something a little different – I braised them in ‘Proper Black’, a …

Pearled spelt risotto with butternut squash and spinach

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December is a very decadent month for me. First of all, it’s my birthday, followed closely by various Christmas drinks, dinners and parties. And if that’s not enough, then there’s Christmas itself. Not to mention a boozy New Year. Throughout the month, all I kept thinking to myself was that come January I would be better to my body. So here comes the healthier eating. The thing is, I do love healthy foods. A quinoa salad is one of my favourite lunch dishes and I adore pulses, brown rice and wholewheat pasta. I’m also a fan of pearled spelt, commonly known as faro. So one of my first healthy New Year recipes comes after I swapped the usual white risotto rice for Sharpham Park pearled spelt. The pearled spelt gave the dish a crunchy texture and nutty flavour, which I prefer. I also much prefer the fact that pearled spelt is more easily digestable than wheat and higher in nutrients. Try it, not only will you taste buds love it, your body will too. Pearled …