{"id":15853,"date":"2025-07-31T10:08:20","date_gmt":"2025-07-31T09:08:20","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=15853"},"modified":"2025-07-31T10:09:08","modified_gmt":"2025-07-31T09:09:08","slug":"pepper-and-courgette-paella-cherry-and-almond-loaf-cake","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=15853","title":{"rendered":"Pepper and Courgette Paella & Cherry and Almond Loaf Cake"},"content":{"rendered":"

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Courgettes and peppers take centre stage now in the garden, allotment and the shops. Try this delicious paella\u2026.<\/p>\n

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Roasted Red Pepper and Courgette Paella <\/strong><\/span><\/span><\/p>\n

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Ingredients <\/strong><\/p>\n

\u2022 500g Courgette
\n\u2022 2 Red Peppers
\n\u2022 4 Tablespoon Olive Oil
\n\u2022 1 Medium Onion
\n\u2022 4 Clove Garlic
\n\u2022 2 Teaspoon Paprika
\n\u2022 1 Teaspoon Turmeric
\n\u2022 2 Teaspoon Tomato Paste
\n\u2022 1 Litre Vegetable Stock
\n\u2022 15g Thyme
\n\u2022 250g Paella Rice
\n\u2022 70g Black Olives<\/p>\n

Method<\/strong><\/p>\n

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\u02daC) in the oven for 15 \u2013 20 minutes until the peppers soften and start to blacken.
\nFinely 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.
\nPrepare 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!
\nRoughly 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.<\/p>\n

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Cherry and Almond Loaf Cake <\/strong><\/span><\/span><\/p>\n

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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!!<\/p>\n

Ingredients<\/strong><\/p>\n

\u2022 180g butter at room temp.
\n\u2022 180g caster sugar
\n\u2022 3 medium eggs
\n\u2022 250g fresh or frozen cherries
\n\u2022 2tsp almond extract
\n\u2022 155g plain flour
\n\u2022 1tsp baking powder<\/p>\n

\u2022 5tsp ground almonds
\n\u2022 3tbsp milk<\/p>\n

For the glaze<\/p>\n

\u2022 125g icing sugar
\n\u2022 2tsp milk
\n\u2022 \u00bdtsp almond extract<\/p>\n

To decorate<\/p>\n

\u2022 3 tbsp flaked almonds
\n\u2022 Cherries on their stems<\/p>\n

Method<\/strong><\/p>\n

Preheat oven to 200\u00b0C (180\u00b0fan) or gas mark 6 and line a 900g loaf tin with baking parchment.
\nIn a large bowl, beat the butter and sugar for 3-4 minutes until light and fluffy.
\nAdd the eggs 1 at a time, mixing each time then add almond extract.
\nCombine 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.
\nTransfer 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.
\nLeave to completely cool in tin.
\nMake 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.
\nTurn out cake and pour glaze over it and scatter over the almonds and extra cherries.<\/p>\n

\n
\n","protected":false},"excerpt":{"rendered":"

Courgettes and peppers take centre stage now in the garden, allotment and the shops. Try this delicious paella\u2026. Roasted Red Pepper and Courgette Paella Ingredients \u2022 500g Courgette \u2022 2 Red Peppers \u2022 4 Tablespoon Olive Oil \u2022 1 Medium Onion \u2022 4 Clove Garlic \u2022 2 Teaspoon Paprika \u2022 1 Teaspoon Turmeric \u2022 2 Teaspoon Tomato Paste \u2022 1 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[416,424],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-47H","jetpack-related-posts":[{"id":13212,"url":"http:\/\/wenvoe.org.uk\/?p=13212","url_meta":{"origin":15853,"position":0},"title":"MR GREEDY\u2019S KITCHEN","author":"Alan Williams","date":"3rd July 2023","format":false,"excerpt":"MR GREEDY\u2019S KITCHEN Basque Fish Paella 450g white fish [cod or haddock] 140g chargrilled calamari rings [ready to eat] M&S 2 x 100g cooked mussels [M&S] 1 x 165g raw Honduran king prawns [M&S] 1 large onion 120g large tomatoes, cored and chopped 2 large cloves of garlic 1 med\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10292,"url":"http:\/\/wenvoe.org.uk\/?p=10292","url_meta":{"origin":15853,"position":1},"title":"Courgette Fritters [V]","author":"Alan Williams","date":"19th September 2021","format":false,"excerpt":"Courgette Fritters [V] 2 medium courgettes, grated 2 tbsp SRF 25g parmesan, finely grated 1tbspolive oil 170g tub roasted red pepper houmous, to serve In a bowl, combine the grated courgette, flour and parme-san. 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