Category: Hilary’s Culinary Corner

Hilary’s Culinary Corner is the new (Nov 2024) cooking column

A Simple Low Calorie Spring Meal

May is the month of promise and the sweet beginnings of summer.”

A simple and low calorie spring meal that uses the season’s finest ingredients and is ready in just 20 minutes followed by a quick and easy dessert with pastry case and jam base, delicious served with custard!

Asparagus And New Potato Frittata

Ingredients

200g new potatoes
100g asparagus tips
1tbsp olive oil
1 onion chopped
6 eggs beaten
40g cheddar cheese grated

Method

Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through.
Cut into wedges and serve from the pan with salad

Easy Cornflake Tart

Ingredients

320g ready rolled shortcrust pastry
Plain flour to dust
50g butter
125g golden syrup
25g light brown soft sugar
100g cornflakes
125g strawberry or raspberry jam

Method

Heat the oven to 180C/160C fan/gas 4.
Unroll the pastry and briefly roll out on a lightly floured work surface until it’s large enough to fit a 23cm loose-bottomed tart tin.
Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden.
Remove from the oven and trim any excess pastry from the edges using a knife.
Heat the butter, syrup and sugar in a small pan with
a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture.
Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted.
Leave to cool until just warm before slicing and serving with custard.

 

 

April is prime time for rainbows, as the mix of spring sunshine and passing rain showers creates the perfect conditions for the optical illusions. The phenomenon is celebrated on National Find A Rainbow Day, April 3rd. Eating a rainbow of colours is recommended and this crumble achieves that! The Portuguese tarts are included, as we are all missing the Farmers Market ones…..

Root Vegetable and Butterbean Crumble

Ingredients

75g caster sugar
2 large egg yolks
1 large egg
4 tbsp custard powder
2 tsp vanilla essence
600ml skimmed milk
2 tsp sunflower oil
4 sheets filo pastry, (each measuring about 12 inches x 15 inches)

Method

1. Preheat oven to 200°C / Fan180°C.
2. Put the sugar, egg yolks, egg, custard powder and vanilla essence into a pan and whisk until smooth. Gradually whisk in the milk. Heat the mixture until it starts to boil, then simmer for 2 minutes, whisking until it thickens. Set aside.

3. Brush a little oil into the cups of a deep 12-hole muffin tin. Unroll the filo sheets and brush the remaining oil over top sheet. Cutting through all the sheets at the same time, divide the sheets into 12 equal squares (12 squares with four sheets in each stack!).
4. Firmly press each stack into a hole of the muffin tin (oiled side of filo upwards) ensuring that there is pastry sticking over the edge of the hole.
5. Divide the custard among filo cases. Bake for 35- 40 minutes until brown blisters begin to form on the custard.
6. Let cool in tin and then lift out using small knife to cool until firm.

Portuguese Custard Tarts
Ingredients

Ingredients, For the soup

75g caster sugar
2 large egg yolks
1 large egg
4 tbsp custard powder
2 tsp vanilla essence
600ml skimmed milk
2 tsp sunflower oil
4 sheets filo pastry, (each measuring about 12 inches x 15 inches)

Method

1. Preheat oven to 200°C / Fan180°C.
2. Put the sugar, egg yolks, egg, custard powder and vanilla essence into a pan and whisk until smooth. Gradually whisk in the milk. Heat the mixture until it starts to boil, then simmer for 2 minutes, whisking until it thickens. Set aside.

3. Brush a little oil into the cups of a deep 12-hole muffin tin. Unroll the filo sheets and brush the remaining oil over top sheet. Cutting through all the sheets at the same time, divide the sheets into 12 equal squares (12 squares with four sheets in each stack!).
4. Firmly press each stack into a hole of the muffin tin (oiled side of filo upwards) ensuring that there is pastry sticking over the edge of the hole.
5. Divide the custard among filo cases. Bake for 35- 40 minutes until brown blisters begin to form on the custard.
6. Let cool in tin and then lift out using small knife to cool until firm.

 

 

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Casseroles aren’t just for winter – this light, vibrant one-pot is packed with spring veg and herby pesto and then spring forward into a delicious cake using forced rhubarb coming into season.

Spring Chicken In A Pot

Ingredients (serves 4) 

1 tbsp olive oil
1 onion chopped
500g boneless and skinless chicken thigh
300g small new potato
425ml veg stock
350g brocolli
350g spring greens
140g petits pois
Bunch of spring onions sliced
2 tbsp pesto

Method

Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured.
Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked.
Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil
Cover, then cook for 5 mins more, stir in the pesto and heat through.

Rhubarb And Pistachio Syrup Cake

Ingredients, 

370g caster sugar
1 large lemon -grated zest and juice
200g rhubarb, trimmed and sliced 2cm
160g shelled pistachios, plus extra to decorate
150g plain flour, plus extra to dust
90g semolina flour
2 heaped tsp baking powder
150g unsalted butter, softened, plus extra to grease
3 medium free-range eggs
130g thick Greek yogurt

Method

Put 215g of the caster sugar, the lemon zest, juice and 200ml water in a small saucepan over a medium heat.
Stir until the sugar dissolves, then increase the heat to high and bring to the boil. Reduce the heat to low-medium and simmer for 2 minutes or until the syrup thickens. Stir in half the rhubarb, then set aside to cool.

Heat the oven to 160°C fan/gas 4. Grease and line the bottom and sides of the springform tin. Whizz the pistachios in a food processor until finely ground. Sift the flour, semolina and baking powder into a large bowl, then stir in the ground pistachios.
In a separate bowl, use an electric mixer to beat the butter and remaining 155g sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour mixture and yogurt until fully incorporated, then add the remaining rhubarb pieces. Spoon the cake mixture into the prepared tin and smooth the top. Bake in the oven for 1 hour or until a skewer pushed into the centre comes out clean.
While the cake is still warm, use the skewer to pierce holes all over the surface. Pour the rhubarb syrup over the cake, reserving the soaked rhubarb. Set aside to cool in the tin. Transfer the cake to a serving plate and top with the reserved rhubarb and any remaining syrup. Sprinkle with extra chopped pistachios to serve.

 

 

 

Spinach Spaghetti and Red Velvet Brownies

Some recipes to get you through the tail end of winter and of course Valentine’s day

Tuna, Olive and Spinach Spaghetti

Ingredients

240g wholemeal spaghetti
1 tsp olive oil
1 red onion
2 x 110g cans tuna in olive oil, drained
50g black olives
1 lemon
160g baby spinach
1tbsp chopped dill
1 tbsp chopped parsley

Method

1. Bring a large pan of salted water to the boil. Add the spaghetti, lower the heat to medium and cook for 10 mins, until al dente.
2. Meanwhile, heat the oil in a large, lidded frying pan over a medium heat. Cook the onion until softened; about 5-6 mins. Then, flake in the tuna and add in the olives, lemon zest, juice and spinach. Stir together and cover, then leave to cook for 3 mins. Turn off the heat, leaving it covered for 5 mins, until the spinach has wilted
3. Drain the pasta, reserving 150ml of the cooking water. Add the pasta to the tuna mixture and toss together, adding a good splash of the reserved water. Add most of the herbs, toss together and season with black pepper. Divide between bowls, and top with the remaining herbs.

Red Velvet Brownies

Ingredients, For the soup

For the brownies:
200g dark chocolate
135g milk chocolate
185g slightly salted butter, diced
275g soft light brown sugar
3 eggs
2tsp red food colouring (amount will depend on the brand you use)
85g plain flour
40g cocoa powder

For the frosting:
150g soft cheese
1tsp vanilla bean paste or flavouring
50g icing sugar
50g butter, softened

Method

1. Heat an oven to gas 4, 180°C, fan 160°C and line a square brownie tray or baking tin with non-stick parchment.
2. Roughly chop the dark and milk chocolate and set aside 150g for the topping. Put the rest in a small pan with the butter and sugar then heatuntil melted, stirring occasionally.
3. Once the chocolate is melted, remove to a mixing bowl and cool slightly. Clean out the pan and use it to melt the rest of the chocolate then set aside.
4. Stir the eggs, one by one, into the melted chocolate in the mixing bowl then add the red food colouring until the mixture is a deep red colour.
5. Sieve over the flour and cocoa powder, fold to combine and pour into the prepared tin.
6. Pour the melted chocolate from the pan onto the surface of the brownie in four evenly spaced lines and use a toothpick to create a ripple effect.
7. Bake on the middle shelf for 25 mins, adding a few minutes more if you prefer firmer brownies. Cool in the tin for about 10 mins then remove and cool on a wire rack.
8. Beat the soft cheese, vanilla, icing sugar and butter until light and fluffy. Once the brownies are cool, trim off the edges and cut into nine even squares. Spread with the icing using a palette knife, keep chilled once iced.

Tip: To make these extra special, use a heart cutter to stamp out hearts from pink or red royal icing and stick one in the middle of each iced brownie

 

 

Time of Year For a Warming Soup

Who doesn’t enjoy a warming soup at this time of year….some favourites to try…

Baked Potato Soup With Crispy Potato Skin Topping

Ingredients

2 medium–large cold leftover baked potatoes, cut in half, flesh scooped out and skins reserved

2 tsp olive oil

20g/¾oz butter

1 small onion, finely chopped

1 garlic clove, finely grated

400ml/14fl oz vegetable stock

100ml/3½fl oz full-fat milk (or cream for extra creaminess, or a mixture of both

20g/¾oz cheddar, finely grated, plus extra to serve

salt and freshly ground black pepper

2 spring onions, finely sliced, to garnish

Method

Preheat the oven to 220°C/200°C Fan/Gas 7. Line a baking tray with baking paper.

Slice the potato skins into strips or cut into bite-sized pieces. Drizzle with the oil and season with salt and pepper. Spread them out on the baking tray and bake for 10–15 minutes until crispy. Set aside. Alternatively, preheat an air fryer to 200C and cook for 5 minutes until crispy.

Meanwhile, heat the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook, with a lid on, for 4–5 minutes until softened. Add the garlic and fry for 1 minute.

Add the baked potato flesh to the pan. Stir to combine with the onion and garlic then pour in the stock. Bring to a simmer and cook for 5 minutes to warm the potatoes through. Blend the soup until smooth and return to the pan.

Stir in the milk and cheddar, mixing until the cheese melts and the soup is creamy. Season with pepper to taste.

Serve hot, topped with the crispy potato skins, more cheese and the spring onions

Beetroot Soup With Crème Fraiche And Feta Toast

Ingredients, For the soup

1kg bunch beetroot, peeled and cut into wedges

3 tbsp olive oil

2tbsp thyme leaves, plus extra to garnish

80g butter

1.25l vegetable stock

3tbsp crème fraiche, to serve

Ingredients, For the Feta Toast

8 slices of baguette

2 spring onions, finely slice

25g feta, crumbled

Tsp olive oil, for drizzle

Method

Preheat oven to 220°C, Fan 200°C, Gas 7.

Place the beetroot in a roasting tin and drizzle with the olive oil. Scatter over half the thyme leaves and season with salt and pepper.

Roast, covered with foil, for 45 mins until tender. Set aside about 40g of the cooked beetroot and finely shred it, for garnish.

Put the butter in a pan and melt over a low heat.

Add the roasted beetroot and any juices and remaining thyme leaves.

Fry gently for a minute or two, then add the stock and bring to the boil. Simmer for 20 minutes.

Puree and season the soup until smooth.

Toast the slices of baguette, then top with sliced onion and crumbled feta, drizzle with little olive oil and toast again for 1 minute.

 

Carrot And Parsnip Soup

Ingredients

1 tbsp olive oil

1 onion, roughly chopped

Sea salt, to season

¼–½ tsp dried chilli flakes

250g/9oz carrots, peeled and roughly chopped

250g/9oz parsnips, peeled and roughly chopped

1.2 litres/2 pints vegetable stock

Freshly ground black pepper

Method

Heat the oil in a large lidded saucepan over a medium-high heat.

Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute.

Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20 – 25 minutes until the parsnips and carrots are tender.

Blend the soup using a stick blender. Season to taste with more salt and pepper.

 

Feeling Festively Creative

Feeling festively creative? Why not try some easy edible Christmas gifts to give to family and friends.

Coconut Ice Squares

Ingredients

397g/14oz tin condensed milk

325g/11½oz icing sugar, sifted

350g/12oz desiccated coconut

pink food colouring paste

Method

  1. Line the base and sides of a 20cm/8in square baking tin with baking paper.
  2. Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using the back of a spoon. Press into a smooth, even layer.
  3. Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight.
  4. The next day, turn the mixture out onto a chopping board and cut into 40 small squares

Microwave Bourbon Biscuit Fudge

Ingredients

397g tin condensed milk

500g/1lb 2oz white chocolate, broken into pieces

20 bourbon cream biscuits, broken into pieces

Method

  1. Line a 20cm/8in square cake tin with a sheet of baking paper.
  2. Tip the condensed milk into a large microwavable bowl. Add the chocolate and microwave on high for 4 minutes, stirring every minute until smooth.
  3. Stir in most of the broken biscuits then tip into the tin, levelling off with the back of a spoon. Crumble the remaining biscuits over the top.
  4. Leave to cool, then cover and chill in the fridge for at least 2 hours; cut into 36 small cubes.

 

Ginger Chocolate Oat Bars

Ingredients

100g/3½oz butter

100g/3½oz jumbo oats

100g/3½oz rolled oats

450g/1lb dark chocolate, (72%)

150ml/5fl oz double cream

150g/5½oz dried cranberries

150g/5½oz dried cherries

150g/5½oz crystallised ginger, chopped

Method

  1. Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge.
  2. Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring. 3. Add the cranberries, cherries and ginger to the oats and stir.
  3. When the chocolate has fully melted, give it a little stir and then pour over the oats and fruit. Fold the chocolate in using a spoon and then refrigerate for 30 minutes.
  4. When set, break into pieces by hand and serve.

 

Popcorn Bars

Ingredients

200g/7oz dark chocolate (at least 70% cocoa solids),

broken into pieces

50g/1¾oz puffed rice cereal

40g/1½oz salted popcorn

50g/1¾oz dried cranberries, halved

50g/1¾oz large marshmallows, quartered

Method

  1. Line a 20cm/8in square baking tin with two layers of cling film.
  2. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water.
  3. Put the rice cereal, popcorn, cranberries and marshmallows into a bowl and mix well.
  4. While the chocolate is still warm, quickly pour it onto the cereal mixture and stir with a spatula until everything is coated.
  5. Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours.

Turn out onto a board and cut into 20 squares

Christmas Chocolate Truffles

Ingredients

250ml/9fl oz whipping cream
225g/8oz dark chocolate
55g/2oz unsalted butter, cubed and left to soften
unsweetened cocoa powder, to dust

Method

1. Chop the chocolate roughly. Pulse in the food
processor until it’s the consistency of
breadcrumbs.
2. Boil the cream. Turn on the food processor again
and pour the cream very slowly onto the
chocolate. It is a bit like making mayonnaise and
you should soon have a perfectly smooth
emulsion. If the mixture does split, process for a
couple more minutes and it usually does the trick.
Add the butter, bit by bit and beat until it has
been incorporated. Pour the mixture into a bowl
or tray and leave to cool for about 15 minutes in
the fridge. When it has set to the consistency of
butter icing, it is ready to be piped or spooned
into truffle sized bits.
3. Cool for at least two hours, then finish by rolling
in cocoa powder, coconut or chopped toasted
nuts.

Potato Hash with Tomatoes & Banana Bread

What about a tray bake for bonfire night or for an easy supper on a cold night served with warm crusty bread followed by easy banana bread with a twist!

Potato Hash
with Tomatoes, Pepper and Kale

Ingredients

2 large potatoes, unpeeled, cut into bite-sized chunks

½ tsp dried chilli flakes

1 tsp olive oil

1 large yellow pepper, deseeded and thickly sliced

1 red onion, cut into thin wedges

125g/4½oz cherry tomatoes, halved ·

40g/1½oz curly kale, thinly sliced ·

4 large free-range eggs

sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 220C / 200C Fan / Gas 7.
  2. Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes.
  3. Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes.
  4. Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp.
  5. Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny.

Peanut Butter Banana Bread

Ingredients

100ml vegetable oil

2 bananas

150ml plain yoghurt

3 eggs

50g peanut butter

225g sugar

225g self-raising flour

100g raisins

10-12 banana chips

Method

  1. Preheat the oven to 180°C / 160° Fan / Gas 4. Grease and line a 2lb/900g loaf tin.
  2. Beat together the oil, banana, yoghurt, eggs and peanut butter until smooth.
  3. In a separate bowl , combine the sugar, flour and raisins, then stir the wet ingredients into the dry mixture and mix well.
  4. Tip the batter into the prepared tin and scatter the banana chips over the top.
  5. Bake in the oven for I hour 20 minutes or until a skewer comes out clean. If cake is getting too brown cover the top in foil for the last 20 minutes
  6. Leave to cool in tin, turn out and cool completely before cutting.

 

Cheesy Pumpkin Toastie & Plum Cake

Pumpkin season is in full swing so a great way to use up leftover Halloween Pumpkin. Any surplus plums left try a plum cake….

Cheesy Pumpkin Toastie

Ingredients

  • 350g pumpkin, deseeded and cut into wedges
  • Vegetable oil to drizzle
  • 20g unsalted butter
  • 20g plain flour
  • 1 tsp English mustard powder
  • ½-1 tsp cayenne pepper to taste
  • 100ml whole milk
  • 100g mature cheddar, coarsely grated
  • Dash Worcestershire sauce
  • 8 slices bread
  • 4 slices ham (optional)
  • 250g camembert or brie, sliced

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the pumpkin wedges on a tray, drizzle with oil and season with salt and pepper. Roast for 40 minutes until tender. Once cool enough to handle, peel off the skins, then squeeze the flesh to remove any excess liquid.

Put the flesh in a blender and whizz until smooth or mash with a potato masher. If the purée is still quite wet (it will depend on the variety of pumpkin you’re using), cook it in a dry pan over a medium heat for 5-10 minutes.

Melt the butter in a saucepan over a medium heat, then add the flour, mustard powder and cayenne. Cook for a few minutes, stirring the mixture to a paste. Add the milk gradually, stirring well between each addition, until smooth, then stir in the pumpkin purée.

Bring the mixture to a simmer and allow it to bubble for a few minutes, then stir in the cheddar to melt. Remove from the heat, season with salt and pepper, then add the Worcestershire sauce.

Heat the grill to medium-high. Toast the bread under the grill on both sides. Spread half the cheesy pumpkin mixture onto 4 slices of the toast. Divide the ham (if using) and camembert or brie between the slices, then top each with a second slice of toast. Coat the top with the remaining pumpkin mixture.

Put the sandwiches back under the grill for 1-2 minutes until golden, bubbling and melted

 

Plum Cake

Ingredients

• 175g butter
• Butter for greasing
• demerara sugar
• plums or you can use raspberries

For the cake

• 175g butter
• 175g dark muscovado sugar
• 140g golden syrup
• 2 eggs beaten
• 200ml milk
• 300g self-raising flour
• ½ tsp bicarbonate of soda
• 1 tbsp ground ginger
• 1 tsp mixed spice

Method

Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.

For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth.

Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter. Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.

 

Cheesy Pumpkin Toastie & Plum Cake

Pumpkin season is in full swing so a great way to use up leftover Halloween Pumpkin. Any surplus plums left try a plum cake….

Cheesy Pumpkin Toastie

Ingredients

  • 350g pumpkin, deseeded and cut into wedges
  • Vegetable oil to drizzle
  • 20g unsalted butter
  • 20g plain flour
  • 1 tsp English mustard powder
  • ½-1 tsp cayenne pepper to taste
  • 100ml whole milk
  • 100g mature cheddar, coarsely grated
  • Dash Worcestershire sauce
  • 8 slices bread
  • 4 slices ham (optional)
  • 250g camembert or brie, sliced

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the pumpkin wedges on a tray, drizzle with oil and season with salt and pepper. Roast for 40 minutes until tender. Once cool enough to handle, peel off the skins, then squeeze the flesh to remove any excess liquid.

Put the flesh in a blender and whizz until smooth or mash with a potato masher. If the purée is still quite wet (it will depend on the variety of pumpkin you’re using), cook it in a dry pan over a medium heat for 5-10 minutes.

Melt the butter in a saucepan over a medium heat, then add the flour, mustard powder and cayenne. Cook for a few minutes, stirring the mixture to a paste. Add the milk gradually, stirring well between each addition, until smooth, then stir in the pumpkin purée.

Bring the mixture to a simmer and allow it to bubble for a few minutes, then stir in the cheddar to melt. Remove from the heat, season with salt and pepper, then add the Worcestershire sauce.

Heat the grill to medium-high. Toast the bread under the grill on both sides. Spread half the cheesy pumpkin mixture onto 4 slices of the toast. Divide the ham (if using) and camembert or brie between the slices, then top each with a second slice of toast. Coat the top with the remaining pumpkin mixture.

Put the sandwiches back under the grill for 1-2 minutes until golden, bubbling and melted

 

Plum Cake

Ingredients

• 175g butter
• Butter for greasing
• demerara sugar
• plums or you can use raspberries

For the cake

• 175g butter
• 175g dark muscovado sugar
• 140g golden syrup
• 2 eggs beaten
• 200ml milk
• 300g self-raising flour
• ½ tsp bicarbonate of soda
• 1 tbsp ground ginger
• 1 tsp mixed spice

Method

Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.

For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth.

Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter. Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.

 

Pepper and Courgette Paella & Cherry and Almond Loaf Cake

Courgettes and peppers take centre stage now in the garden, allotment and the shops. Try this delicious paella….

Roasted Red Pepper and Courgette Paella

Ingredients

• 500g Courgette
• 2 Red Peppers
• 4 Tablespoon Olive Oil
• 1 Medium Onion
• 4 Clove Garlic
• 2 Teaspoon Paprika
• 1 Teaspoon Turmeric
• 2 Teaspoon Tomato Paste
• 1 Litre Vegetable Stock
• 15g Thyme
• 250g Paella Rice
• 70g Black Olives

Method

De-core and slice the red peppers into long 1 inch thick strips. Slice the courgette into rough 1 inch chunks. Place the peppers and courgette on a baking tray and cover with a tablespoon of the olive oil. Season well and then grill on high (250˚C) in the oven for 15 – 20 minutes until the peppers soften and start to blacken.
Finely chop the garlic and onions. Heat the remaining olive oil in a deep set pan over a medium heat, then add the onions and garlic and fry until the onion is soft. Spoon in the turmeric and paprika and cook for a further minute before adding the paella rice.
Prepare the stock and combine the tomato paste and chopped thyme into the stock, then pour the mixture over rice. Simmer the rice gently for about 20 minutes until the stock has been completely absorbed and the rice is al dente. Do not be tempted to stir the rice once the stock has been poured over!
Roughly chop the black olives. Once the rice is cooked, remove from the heat and toss in the olives, cooked red peppers and courgette and mix well.

Cherry and Almond Loaf Cake

Cherries are still in season and anything that spins off a Bakewell tart has got to be good. This loaf cake brings together a gorgeous combination of almonds and cherries in a much easier way to recreate those beloved Bakewell flavours!!

Ingredients

• 180g butter at room temp.
• 180g caster sugar
• 3 medium eggs
• 250g fresh or frozen cherries
• 2tsp almond extract
• 155g plain flour
• 1tsp baking powder

• 5tsp ground almonds
• 3tbsp milk

For the glaze

• 125g icing sugar
• 2tsp milk
• ½tsp almond extract

To decorate

• 3 tbsp flaked almonds
• Cherries on their stems

Method

Preheat oven to 200°C (180°fan) or gas mark 6 and line a 900g loaf tin with baking parchment.
In a large bowl, beat the butter and sugar for 3-4 minutes until light and fluffy.
Add the eggs 1 at a time, mixing each time then add almond extract.
Combine the flour, baking powder and ground almonds in separate bowl and then add to the bowl along with the cherries and gently fold to combine. Add the milk to loosen and stir lightly.
Transfer the mixture into the lined tin, level it out and bake in the oven for 50mins, until golden brown and a skewer inserted in the middle comes out clean.
Leave to completely cool in tin.
Make the glaze in a small bowl by combining the icing sugar, milk and almond extract. It should be thick but pourable; adjust with more milk as required.
Turn out cake and pour glaze over it and scatter over the almonds and extra cherries.

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