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.