This recipe comes from Yotam Ottolenghi. He is an Israeli born chef living in the UK. His recipes are flavourful and delicious with a focus on real food and real ingredients.
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp cinnamon
1/2 tsp cloves
200g sunflower oil
1 additional egg separated
1 extra egg white
50g walnuts, chopped
50g shredded coconut
135g carrot, grated
50gms icing sugar, sifted
70g unsalted butter (room temp)
One tub (250gms) cream cheese (room temp)
1 tbs maple syrup or honey
Preheat the oven to 170°C. Grease and line an 8inch (20cm) cake tin.
Combine the flour, baking soda, baking powder, cinnamon & cloves in a bowl, & set aside.
Beat together the sugar & oil until combined. Add in the egg & egg yolk & beat until completely mixed in. Pour in the flour & mix until combined, then add in the carrots, walnuts & coconut & mix until blended.
In a separate bowl, beat the egg whites until stiff peaks form. Fold the eggs whites into the cake batter, 1/3 at a time. Pour the batter into the tin & bake for 1 hour, to 1 hour & 15 minutes or until a skewer inserted into the middle comes out clean (it is ok if there are a few cake crumbs, just no wet batter)
Allow to cool on a wire rack completely before icing.
Cream butter and sugar until light and fluffy, Add the cream and maple syrup until well mixed and there are no lumps
Ice the cake, and decorate as you wish. I used dried apricots, walnuts and sunflower seeds but be creative.
I made these up at Dad’s bach (holiday home) with minimal equipment, if I can do it with no mixer you can too. Kneading is good to the soul (and the arms muscles!)
At the Bach
1/4 cup warm water
1/2 teaspoon sugar
2 teaspoon active yeast
3 1/2 cup high grade flour
1 teaspoon salt
1 tablespoon sugar
3/4 cup sugar
3 tablespoon melted butter
50gms butter melted
1/2 cup brown sugar
3/4 cup sultanas
3/4 cup chopped dried figs (or other dried fruit)
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/4 cup melted butter
juice of 3 lemons
1 1/2 cups icing sugar
Place the warm water and sugar in a cup and stir to dissolve the sugar, sprinkle yeast over the top and leave for 10 minutes or until frothy. Combine 3 cups of the flour, salt and second measure of sugar in a bowl. Make a well in the middle and pour in milk, melted butter and yeast mixture. Mix until a ball forms (add flour if needed) then tip out onto a floured bowl. Knead until smooth and elastic. Place into an oiled bowl and leave to raise until double in size.
While the dough is rising, combine all the filling ingredients in a bowl and mix well.
Punch the dough then knead lightly and roll out to approx 30 x 25 cm. Spread with the filling and roll up along the long side.
Cut into even sections and place in a round cake tin, leave to raise to double their size.
Bake at 190 degrees for 25 mins.
Combine glaze ingredients and pour over hot buns. Serve warm.
This recipe has been adapted from What Katie Ate, I didn’t have all the ingredients so I have changed it a little.
It is a great addition to any cooked breakfast or with the some crusty garlic bread it makes a hearty supper.
For the beans
1 red onion diced
3 cloves of garlic
2 chopped chorizo sausages, or 6 sausages to make it more of a hearty dinner
1 tablespoon of dried thyme leaves
1 tin of tomatoes
1 cup of tomato pasata (or tomato pasta sauce)
1 tsp chilli flakes
1 TBSP Worchestershire sauce
1 TBSP BBQ sauce
1 TBSP grainy mustard
2 tins of red kidney beans
1/2 bag of baby spinach (about 3 cups)
For the Pita
4 Pita bread (white or wholemeal)
1 clove of garlic (crushed)
100 gms butter
Brown the sausages in a large heavy based saucepan until they are firm enough to slice. Remove from the pan (don’t panic if they are not cooked through)
Add a lug of olive oil to the pan and saute the onion and garlic. Once they are cooked, add the remaining ingredients (except the spinach) and stir to combine, slice the sausages and add them to the pan. Simmer over a low heat until the sausages are cooked through, Add the spinach, stir through until wilted. Season to taste.
For the Pita Bread
Turn the grill on in your oven. Cut the pita bread into wedges. Melt the butter and garlic together in the microwave. Spread over the pita bread and grill until crisp (keep an eye on it so that it doesn’t burn)
Serve the beans in a bowl with pita chips around the side.
I have started a weekend tradition called pancake Sundays, really what it means is that Mr Goldie and I sit down to a yummy brunch on a Sunday morning and just take time to chill out and talk. I have made french toast, waffles, and pancakes on different occasions. As we have had the most amazing weather this summer in Auckland, most of the time we will eat outside. It is such a treat.
This Pancake recipe is a Nigella Lawson recipe, and makes the most perfect fluffy pancakes. The addition of banana’s in the batter is magic. It makes them light and fluffy without adding too much sweetness – they still work perfectly with bacon and syrup.
1 very ripe banana (mashed)
150 gms plain flour
1 teaspoon baking powder
1.2 teaspoon baking soda
250 mls of buttermilk or natural unsweetened yogurt
1 teaspoon caster sugar
30 gm butter, melted and cooled slightly
Put all the ingredients in a blender (or a bowl using a hand mixer) and beat until a smooth batter forms. Stir in the melted butter just before you are ready to cook the pancakes. In a non stick frying pan, pour in about half a cup at a time. Once bubbles form, flip the pancake and cook on the other side.
I served ours with bacon, plums, blueberries and bacon. Drizzle with maple syrup.
This recipe is so easy, leave it open for the boys to see on your birthday or Mothers day! You will be in for a treat.
I came up with these waffles this morning as I felt like something a bit different for brunch. Waffle makers aren’t very expensive and they make a lovely weekend meal.
Chocolate Almond Waffles with summer fruit and syrup
1 1/4 quarter cups of plain flour
1 cup of almond meal
2 1/2 teaspoons of baking powder
3 tablespoons of sugar
1/4 cup of dark cocoa powder
3 eggs (separated)
1 1/2 cups milk
125gms butter (melted and cooled slightly
2 bananas sliced
1 cup blueberries
1 cup of fruit (I used plums, but you could use berries, stonefruit etc)
Maple syrup (not maple flavoured syrup – splash out and buy the real stuff!)
Sift the dry ingredients into a bowl and mix well. Make a well in the centre and add the egg yolks, milk and butter and mix until smooth
Whisk the egg whites until stiff and fold into the batter. Use half a cup of mixture into a med heat waffle make and cook for 3 minutes.
Serve with chopped fruit and a drizzle of maple syrup
I heard of Pratty’s tea through the NZ Herald Viva magazine and I had to try it. I have a bit of a tea fetish at the moment, a flow on from the High Tea Club (a post on this coming soon)
I was keen to recreate that special moment with a cuppa from home, so when I read the article I went online and splashed out a little.
My favourite so far has to be “Nutty Apple Crumble”. Who needs dessert when you can have pudding flavoured tea? This is followed closely by the others pictured below. I can’t wait to finish these and pick a few new ones to try
Tonight I made Chocolate and Hazelnut Brioche with the base recipe coming from “Treats from Little and Friday”
The baking smells are amazing, and I can’t wait to share with my colleagues tomorrow morning.
The mixing bowl and tea set in the photo’s are part of another obsession (China, and enamel ware) and came from my late Nana Vera’s beautiful kitchen.