Happy New Year to you if it’s not too late to say it.  I can feel a tad ambivalent about New Year.  Having already broken one of my New Year’s resolutions I feel I am not off to the best start but perhaps things can only get better.  I do acknowledge that for some reason the change in year on the calendar does give me a little kick to change things I have been procrastinating about even if I don’t always follow through with said changes.  I’m thinking about them.  Surely that’s a good start?

Way back in the dim and distant past or a couple of weeks before Christmas I made this carrot cake found on Lottie + Doof.  I only had time to snap one picture and I’m going to link to the recipe because I followed it pretty much exactly.  It was delicious and hearty and the warming spices are just the thing at this time of year.

Recipe here

Predictably for New Year we are on a bit of a health kick around here and I have many recipes I am eager to share here in the (I hope) not too distant future.  I’m currently dealing with a toddler who is existing on a self imposed diet of peas, grapes and yoghurt.

In other news we’ve discovered an amazing gluten free and vegetarian cafe, Cafe Meon, which is absolute heaven as far as I am concerned.  The food is amazing and my carnivore hubby even loves it.  I cannot express how exciting it is to eat out somewhere and not have to think about checking everything with the chef.  The entire menu caters for people like me.  Added to this is the fact the cafe is housed in the beautiful Chesapeake Mill selling antiques and vintage wares so I get to combine two of my favourite things, food and antique browsing.  Website here.  Pictured above, their beetroot burger which so far is my favourite thing on the menu.  They also do fantastic cakes and hot chocolate.

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.

Cake

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

Glaze

Juice of one lemon

1 tablespoon Demerara sugar

Directions for the cake:

Preheat the oven to Gas Mark 4, 180°C, 350°F

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.

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.

Randoms

We are awaiting a big event around here at the moment. Part of the reason for the silence on this here little blog.  Cooking and taking photos hasn't been much on my mind lately.  So all I can offer is a few random photos to share with you from this summer.

The only cake I've made this summer and I burnt it!  Blackberry and buckwheat adapted from this recipe. 

Eating a lot of ragù.

Preparations...

Eggs for breakfast.

Re-learning how to knit.  I don’t know what it is at the moment.

Smoothie: frozen banana, blueberries, peaches, chia seeds, almond milk, sheep yoghurt.

Afternoon jaunt to Watts Gallery.

Cooking millet on the stove for my lunch.

Eating millet with roasted veggies.

Shots of a derelict farm on a favourite walk.

Yotam Ottolenghi’s A to Z of summer recipes from the Guardian. Inspired by lunch at my brother’s house.  The flavours going on here are out of this world.

Summer toastie: goats cheese, peach and avocado on gluten free bread. Also favourite napkin.  About the only thing I could afford in the Anthropologie sale.

Obsessed with columns at Polesden Lacey.

Cherries, can’t get enough.

Breakfast: peaches, blueberries, sheep yoghurt, quinoa pops, toasted almonds.

The Hard Drive and the Mashed Potato

Do I need to explain my absence here or shall I just get on with it?  Sweep it under the carpet, dust off the blog and carry on...well, I'll tell you this, it's very dull.  My lap top hard drive failed, it took two weeks to fix but then I badly hurt my neck while washing my hair and couldn't type for another two weeks.  That's it, told you, unbelievably dull. This cake however, is anything but.

Back in the murky mists of time or February, I received a lovely card from my friends mother and inside was the recipe for this cake torn out of the Guardian.  I love post like this!  The cake not only sounded delicious, passion fruit and lime has to be a winner, but it also included mashed potato in the ingredients list.  This had to be tried immediately.  I had heard about mashed potato in gluten free cakes before.  I've had my eye on a recipe for a lemon drizzle version on BBC GoodFood for a while.  Don't be put off.  You really cannot tell the cake includes mashed potato and it gives the crumb a lovely moist texture and also makes the cake quite springy.

Gluten Free Passion Fruit and Lime Drizzle Cake Recipe from The Guardian

150g soft butter
150g soft light brown sugar (I used demerara)
2 large eggs, lightly beaten
2 passion fruit, pulp scooped out
Zest of 2 limes
300g cold mashed potato
200g ground almonds
2 teaspoons gluten free baking powder

For the topping:
*The original recipe calls for 175g icing sugar, sifted, Juice of 1-2 limes and 1 passion fruit, pulp scooped.
I had to adapt things here as I had no icing sugar and I'd run out of passion fruit so for my topping I used 2 tablespoons of demerara sugar and the juice of two limes.  I combined these in a saucepan and heated until the sugar had dissolved.

Preheat the oven to Gas Mark 4, 180C, 350F.
Grease and line a 20cm springform cake tin.
In a large bowl beat the butter and sugar until light and fluffy then add the eggs and combine.  Stir in the passion fruit pulp, lime zest and mashed potato until you have a smooth batter.  Fold in the ground almonds and baking powder.
Transfer the batter in to the cake tin and bake for 1 1/4 hours until a skewer inserted into the middle comes out clean.  If the top of the cake is getting a little too well done loosely cover with foil.  I found I needed to do this.
Allow the cake to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

Once the cake is cool user a skewer to create holes in the top of the cake and pour the topping mixture over.

Sticky Chocolate Orange and Prune Loaf

Things that are happening lately...

I’ve started a new job!  After 7 plus years in the same company it’s scary being the new girl again.  I’m two weeks in and surviving so far.

I no longer have a huge commute.  This is absolute bliss, quite literally.

I get an hour extra in bed.  Again, bliss.

I’ve hardly had a moment to get to grips with cooking/baking/blogging.  Things should balance out soon.  After all just think of all that time I’m saving not commuting.

I’m stuck in a lunch rut of either avocado or baked beans on toast, not together...ok sometimes together (this appals my husband).

I’ve made this apple cake but with pears 4 times since Christmas. It’s too good.

I’m desperate for warm sunny days.  Oh winter how I loathe you. 

This sticky chocolate orange and prune loaf cake over at London Bakes is a rich and decadent treat while still being on the lighter side.  I used brown rice flour to make it gluten free and skipped the liqueur as we never have anything so sophisticated to drink around here. 

Recipe here.

I hope you have a good weekend. x

Man Flu Is Pretty Bad After All and Lemons in the form of Cake to the Rescue!

The last couple of weeks our house has been under the weather.  First my husband had it so I naturally dismissed it as a case of man flu...then I was felled too.  Runny noses, aches and shivers, coughs and a throat that felt like I swallowed a bag of razor blades.  I feel like all I’ve been eating is soup and the different flavours started to become indistinguishable.  Now I’m emerging the other side my taste buds and appetite are both making a small come back.  So even though I have many excellent soup recipes in my arsenal I don’t want to think about soup for a bit.  I’d much rather talk about this cake instead.

I mentioned this cake a while back and I’ve made it often this year.  For some reason I’ve never quite gotten round to posting the recipe which comes from the ever inspiring blog Sprouted Kitchen.  It’s moist, has a wonderful kick of lemon and lasts for several days if you can resist eating it all in one go.  Please don’t skip the lemon glaze.  It is a very easy extra step and really gives the cake a strong zap of lemon flavour and adds a nice crunch to the outside. 

I’m writing the recipe up here even though I didn’t change much so that you have the flours by weight should you choose to bake that way.  Enjoy.  It will brighten up the greyest of winter days!

Recipe adapted from The Smitten Kitchen Cookbook via Sprouted Kitchen

2 large eggs

120ml olive oil

60ml plain natural yoghurt

2 tablespoons lemon zest

2 tablespoons lemon juice

120g total demerara sugar

120g ground almonds

100g brown rice flour

1 tablespoon ground flaxseed

½ teaspoon salt

1 teaspoon baking powder

¼ teaspoon bicarbonate of soda

Lemon Glaze

1/3 cup lemon juice

2 tablespoons demerara sugar

Directions:

Preheat the oven to Gas Mark 4, 180°C, 350°F

Line a 9” loaf tin with parchment paper and set aside.

In a bowl mix together the eggs, oil, yoghurt, lemon zest and juice. 

In a large bowl combine the flour, almonds, sugar, ground flaxseed, salt, baking powder and bicarbonate of soda.

Combine the dry ingredients with the wet and mix well.  Pour the mixture in to your prepared loaf pan and bake for 40 – 50 minutes.

While the cake is baking make the glaze.  Combine the lemon juice and sugar in a saucepan and cook over a low heat until the sugar has dissolved.  When the cake is ready remove from the oven and allow to cool for ten minutes before inverting the cake on to a cooling rack.  Prick holes in the top of the cake and pour over the lemon glaze.  Allow the cake to continue to cool completely as it absorbs the lemon glaze.

Apple, Cinnamon and Almond Layer Cake

There are few combinations that work better than apples and cinnamon so this cake is already a win without even really trying.  It’s a pretty rustic looking cake, a bit rough around the edges.  I like it that way, minimum effort in cake decoration but maximum taste is always my preference.  It’s not overly sweet but then I did reduce the sugar as is my way.  With a bit of yoghurt on top it makes a good winter pudding.  After a stomp across the downs in a tonne of mud it’s perfect with a cup of tea.  This is the third time I’ve made this cake.  That’s how good it is.  The recipe is adapted from Jamie Magazine.  I’ve started buying it recently and my purse isn’t going to thank me for these purchases.  A few years ago I gave up buying magazines.  The price and the fact that they were half full of advertising put me off.  This current little slip is mainly due to the fact I find recipes like this.  If you can use a mandolin to slice the apples it makes for a prettier end result but if not just slice with a sharp knife.  It will add to the overall rustic effect.

Adapted from Jamie Magazine Autumn edition.

100g (4oz) rice flour (or plain flour if you don’t need it to be gluten free)

100g (4oz) ground almonds

2 teaspoons gluten free baking powder

1-2 teaspoons ground cinnamon

180g (6oz) unsalted butter, softened or if you want to make it dairy free use 180ml olive oil

100g (4oz) demerara sugar plus 1 tablespoon for sprinkling *recipe calls for 180g so I reduced the amount.

3 eggs

1-2 eating apples finely sliced

Preheat the oven to Gas Mark 4, 180°C, 350°F

Grease and line a 20cm cake tin with baking parchment and set aside.

In a small bowl combine the flour, almonds, baking powder, cinnamon and a pinch of salt.  In a large bowl mix together the butter and the sugar and then beat in the eggs.  Carefully add the dry ingredients to the wet until well combined.  Pour half the batter in to the prepared cake tin then top with a layer of apple.  Pour over the remaining batter and finish with a layer of apple on top.  Sprinkle with demerara sugar and bake in the oven for 30 to 40 minutes until golden brown.

Banana Bread Granola Bars

These granola bars have been giving my work day snacks a real lift over the last couple of weeks.  I’ve made two batches so far using a mix of different nuts, seeds and dried fruit and both were equally delicious.  By Thursday we’ve always run out.  I have a bad habit of getting home from work ravenous and these bars have been far too easy to reach in to the fridge for and start nibbling.  They are the perfect texture, slightly chewy but with bite.  It’s no surprise that nuts and dried fruit are made to work together, the chocolate takes them up a level.  For banana haters, you can’t really taste the banana but it works as a great binder along with the almond butter. 

The recipe comes from the beautifully photographed blog The First Mess which is packed full of tasty and healthy recipes.  Pop over there for the recipe and to see how chocolate drizzling can be accomplished neatly.  My first effort looked like the work of a small child not yet in control of their motor skills.  The second batch, photographed is only marginally better.

I used maple syrup instead of brown rice syrup because I didn’t have any.  You can choose your own combination of nuts, seeds and dried fruits/chocolate.  I used brazil nuts, pistachios, cashews, almonds, pumpkin seeds, sesame seeds, raisins, cranberries and cacao nibs.  Make them, your lunch box will thank you!

Find the recipe here.

Sunrises, Birthdays and Cake

It’s been a busy couple of weeks with birthdays galore.  First my husbands, then mine and numerous friends too.  When I told my husband that I wanted us to get up at 5:45 am on my birthday, get in our car and drive the ten minutes up to the North Downs, then take a walk which would lead us to the top of the downs where we could view the sunrise at 6:19 am... I wasn’t even sure I was really up for it.  After all, my birthday fell midweek.  I had taken the day off work, surely a lie in was called for.  As I was sleepily pulling on my jeans I still wasn’t convinced this was the smartest plan I’d ever had but my husband was awake, dressed and ready to go.  I couldn’t back out now.  Turns out, it will remain one of the happiest birthday memories yet.  Sometimes the simplest things in life are the best.  The sun rises every morning but how much notice do we actually take?  I know I’m normally shoveling down my breakfast before work at that time with little thought of what is going on outside my window.  As the sun rose slowly in the east, (thank you Iphone compass) and moved across the downs we watched the ground under our feet slowly turn to gold.  It was just beautiful.

My husband’s birthday falls a few days before mine and I always do my best to make him a cake.  I’m not massively in to over sweet cakes full of cream and icing so he always gets a slightly healthier cake.  Don’t feel too sorry for him.  A lovely lady he works with always makes him a Victoria sponge so he doesn’t do too badly.  This time I adapted Phil Vickery’s Plum and Almond Cake.  Instead of the plums I used peaches and blackberries, which I think makes it a sort of summer meets autumn cake.  The sponge is made using a mixture of polenta and brown rice flour giving it a light and springy texture with moisture from the bursts of fruit and crunch from the almonds scattered on top.  Not a bad birthday cake in my opinion.

Recipe adapted from Seriously Good! Gluten-Free Baking by Phil Vickery

3 medium eggs at room temperature

2 teaspoons vanilla extract

125g sugar (I used demerara)

100g brown rice flour

80g polenta

20g corn flour

1 tablespoon gluten free baking powder

125g unsalted butter, melted

3 tablespoons semi skimmed milk (I used rice milk)

350-400g fruit (I used a mixture of chopped up peaches and blackberries)

2 tablespoons of demerara sugar for sprinkling

125g flaked almonds

Preheat the oven to Gas Mark 4, 180°C, 350°F

Line a 20cm loose based cake tin with baking parchment.  I only had a 23cm tin so my cake is a little more shallow.

In a bowl combine the eggs, vanilla extract and sugar.  Mix thoroughly until light.  Use an electric whisk if you have one.  I wish I did!

Sieve the flours, polenta and baking powder in to a bowl and mix thoroughly.  Fold the flours in to the egg mixture stirring lightly so you don’t lose all the air in the batter.  Stir in the melted butter and milk.  Do not over beat.

Put a layer of the batter in the base of the cake tin.  Scatter some peaches and blackberries over, then spoon in the rest of the cake batter.  Scatter the remaining peaches and blackberries across the top.  Sprinkle the almonds and the demerara sugar over the top.

Bake the cake for about 45 minutes until the fruit has begun to caramelise and a skewer inserted in to the cake comes out clean.

Remove the cake from the oven.  Allow to cool in the tin slightly then gently remove the cake from the tin and transfer to a wire rack to cool completely.

His age, not mine ;)