Monday, 19 October 2015

Gluten Free Lemony Banana Bread

The recipe for this banana bread is scrawled down on a scrap of paper and kept in a drawer in the kitchen along with another couple of favourite recipes and various packets of tea.  I’ve made this often over the past couple of years but never quite got round to writing it up here.  The recipe has evolved quite a bit over time.  With a demanding one year old to look after I’ve now commandeered my husband to help whenever we feel a need for cake, which is quite often.  Of course I give him all the rubbish jobs like beating the eggs and mashing the bananas.  Does anyone else share my aversion to over ripe bananas?  The smell is overwhelmingly repugnant but thankfully the magic of baking transforms the bananas once in cake form.  I always find banana bread comforting but this version with its bursts of melted chocolate mixed with the bright notes of lemon has become my favourite.  Yesterday we headed out to the park with warm banana cake stashed in my pocket and I snapped a couple of photos of the beautiful colourful autumnal leaves before they disappear. 

Recipe adapted from 101 Cookbooks.

Notes: The original recipe uses a glaze made with icing sugar.  This looks so delicious but since we rarely have icing sugar on hand I tend not to go to the effort.
200g rice flour
65g ground almonds
125g Demerara sugar
¾ teaspoon bicarbonate of soda
½ teaspoon salt
115g dark chocolate (at least 70% cocoa solids) cut into chunks
80ml extra virgin olive oil
2 eggs lightly beaten
3 ripe bananas mashed
60ml plain natural yoghurt, full fat
1 tablespoon lemon zest
1 teaspoon vanilla extract
Juice of one lemon
1 tablespoon Demerara sugar
Directions for the cake:
Preheat the oven to Gas Mark 4
Line a loaf tin with baking parchment.
In a large bowl combine the flour, almonds, sugar, bicarbonate of soda, salt and chocolate.
In another bowl combine beaten eggs, olive oil, mashed bananas, yoghurt, lemon zest and vanilla extract.
Add the wet ingredients to the dry and combine until no flour is present.  Pour into your prepared loaf tin and bake for 45-50 minutes until a skewer inserted into the centre comes out clean.
Leave the cake to cool in the pan for ten minutes before turning out on a rack to cool completely.
For the glaze:
Combine the lemon juice and sugar in a small saucepan.  Heat on low until the sugar has dissolved.  Once cooled prick holes in the top of the cake and trickle the glaze over.

Tuesday, 28 April 2015

Courgette, Aubergine and Tomato Pasta and Feeding The Boy

Around the time that I last managed to do anything for this blog I started weaning the boy on to solids and found I was never going to have time to do anything blog worthy ever again!  So, today I was determined to get something down.  This is a really simple pasta lunch which the boy seems to like and which I happen to enjoy too.  A win, win situation. 

I’m not going to pretend to be any sort of expert on feeding little people. They can be stubborn little critters.  I say whatever works for you.  We try to feed him what we are eating and we do our best to eat meals as a family.  This has turned us into early bird diners.  Like so many other areas of parenthood, it’s all too easy to get wrapped up worrying what your child is or isn’t supposed to be eating.  I had high hopes of trying baby-led weaning (in a nutshell, letting him feed himself) but this boy wasn’t into it.  He likes to be spoon fed like a little lord.  His favourite food in the world is plain yoghurt.  His favourite beverage next to milk is water, he goes nuts for the stuff.  I’m happy to say he will eat this pasta dish without complaint and sometimes with something close to enthusiasm.  Little mouth open for the next mouthful is always a heartening sign.  

Recipe makes one serving plus a little extra for those who have a mini mouth to feed.
1 large courgette sliced in to discs
½ an aubergine sliced in to discs and quartered
5 small tomatoes such as cherry or pomodoro, halved
Teaspoon lemon zest
Hard goats cheese for grating or other strong flavoured cheese such as parmesan
Extra virgin olive oil
2 handfuls about 75g of gluten free pasta
Preheat the oven to Gas Mark 7

Toss the vegetables and tomatoes in olive oil and place on a baking sheet lined with parchment.  Roast in the oven for about 30 minutes or until vegetables are beginning to brown.  Meanwhile cook your pasta according to the pack instructions.  When the vegetables are ready and the pasta has been drained return everything to the pasta pan and add the lemon zest, some grated cheese and a glug of olive oil.  Mix everything together.  A splash of water from the kettle can loosen everything up.  Serve with extra cheese on top.  For the baby version just mash everything with a fork and slice up any stubborn bits until you have made the most unappealing consistency you can manage.

Tuesday, 3 February 2015

Snow Rants and Orange Bread

I feel I should have some sort of soup or stew to share today as we woke up to a blanket of snow this morning.  Not enough to be useful, eg. give my husband a day off work, but enough to be inconvenient.  Don’t get me wrong, I’m all for snow under the right circumstances when it’s pretty and fluffy and we have no commitments other than going out to enjoy it.  But being realistic, mostly I find it a pain.  There were many times on my commute to work in London when I dreaded snow.  It always seems to me that if this country had a transport system that coped with snow then issues such as how to get in to work would “melt” away.  Instead everything grinds to a halt quite literally and you are forced to embark on a journey which will result in freezing toes and hours of wasted time, trudging through snow in your wellington boots or whatever snow worthy attire you have chosen at 6am, getting to the train station packed full of other weary commuters, looking at display boards that make no sense and tell blatant lies about trains that aren’t running.  I once spent two hours crouched on the floor of a train which travelled four miles before spewing its tired and cold bewildered commuters out and then spent another two hours trying to get a train that would get me back to where I’d started.

Anyway to this orange bread! If you are lucky enough to have a snow day then you should make this.  It’s a good reason to light the oven for a little extra warmth while being rewarded for your endeavours by creating something that tastes like sunshine.  I’ve posted about this cake before.  It was a lemon version.  I’m being a total cheat by using oranges this time instead.  Both are incredible.  Follow the recipe and use whatever citrus you have.  You can find the recipe here.

Thursday, 22 January 2015

Lamb and Apricot Stew or a Study in Steam

I love a good steam shot.  Just piping hot food and winter light.  I got a little carried away here.  The stew is flavoured with Ras El Hanout spice mix which originates from North Africa and has got to be one of the prettiest spice mixes around with its dried rose petals.  Containing spices like paprika, coriander, cumin, turmeric, cardamom, chilli and ginger it can’t fail to warm you up on a cold day.  The lamb is melt in the mouth tender and the sweetness from the apricots compliments the warming spices perfectly.

Find the recipe here from BBC Good Food.
Notes: I add sliced carrot and fennel to my stew and I like to cook mine for at least an hour so that the meat is really tender.  You will need a bit more stock if you are going to cook it longer.  I threw in some chopped kale at the end and I served this over brown rice.

Friday, 16 January 2015

Roasted Butternut Squash Risotto

I wasn’t planning on such a long blog break but life has been busy with a 4 month old keeping me on my toes.  He has no interest in pretty napkins and taking photos, unless of course they are of him or perhaps a bottle of milk.  I didn’t manage to blog much last year and I’ve missed it so blogging more is a New Year resolution of sorts.  If anyone is still reading this blog then thanks for sticking around!

This roasted butternut squash risotto is a regular meal through winter.  I love the vibrant orange of the squash to warm up a grey day.  It’s easy to throw together and comforting to eat.  I’m sure I don’t need to tell you how to make risotto but I do mine a little differently by adding quinoa for a healthier and lighter meal.  If that isn’t your thing just make your favourite risotto recipe, roast the squash and add both the squash and kale to your risotto at the end.

Roasted Butternut Squash Risotto

Serves 2
½ butternut squash, peeled and diced
2-3 cavolo nero leaves finely chopped
1 clove of garlic, crushed
1 teaspoon dried thyme
1 tablespoon olive oil
Knob of butter
1oz quinoa rinsed
2-3oz Arborio rice
500ml stock (I use chicken stock)
Hard goats cheese or parmesan, grated

For the roasted squash: line a baking sheet with parchment.  Spread out the butternut squash, sprinkle with thyme and drizzle with olive oil.  Roast in the oven for approx 35 minutes at Gas mark 7.

For the risotto: Heat the oil in a sauté pan and add the shallot or onion.  Sauté over a low heat until translucent.  Add the garlic and continue to sauté for a further minute.  Add the butter followed by quinoa and Arborio rice.  Sauté for a two minutes until the rice becomes translucent and the quinoa is slightly toasty.  Deglaze the pan with a ladle full of stock or white wine if you prefer.  Once the stock is absorbed by the rice add another ladle full and continue with this method until the rice is cooked, about 25 minutes, stirring between each addition of stock.  Add the roasted butternut squash and chopped kale.  Cook for a further minute then turn off the heat, add the grated cheese and cover with a lid.  Leave the risotto to rest for two minutes then serve with more grated cheese on top if you like.

Wednesday, 22 October 2014

Down on the Farm

Our external hard drive is getting a little full so I’ve been going through my out of control and badly organised photos folder.  The idea was that I would clear some stuff out but instead I fell down a rabbit hole discovering photos I’d forgotten about.  These shots of a derelict farm on one of our regular walks were taken in April over two years ago!  I love how the spring light is captured in these photos with the promise of summer just around the corner.  Something to warm me up on this blustery October day.  It also reminded me that I need to take my camera out more like I used to rather than just relying on my iphone.  Practicing my photography is something I really want to get back into.

Monday, 13 October 2014


How time flies when you disappear off to have a baby...  Lately I’ve been spending my sleep deprived days getting to know our gorgeous little boy.  Things are a little chaotic.

In my last week of pregnancy I suddenly found the urge to cook but the seasons also changed on me and now this cherry crumble looks a little wrong.  Throw in plums or blackberries or whatever autumn fruit tickles your fancy.  Recipe here from Green Kitchen Stories along with impossibly beautiful photography.

I also made these incredible sugar free cookies.  In fact I took a batch to give me much needed energy while I was in labour.  Ha, that didn’t happen.  Labour and food did not go together.  This recipe is so good.  I’ve managed to make a couple of batches since and can’t stop munching my way through them.  Recipe here from A Sweet Spoonful.  I used pecans, pistachios and cacao nibs in place of the walnuts. Make sure you top with flaked sea salt.  Don’t skip this part, it’s key to the overall taste of the cookie.

Now that autumn is well and truly under way I’ve been getting back in to soup in a big way.  I’ve been making batches of this curried sweet potato soup at the weekends and I also made a parsnip version of this carrot and ginger soup and added a pinch of cumin to spice things up a little.  So glad it’s parsnip season again!