This loaf is just as indulgent as Baklava, but a little bit easier on calories and the amount of sweetness. I love that it’s buttermilk based and full of crunch and texture.
(Adapted from Good Things magazine)
For the filling:
200g mix of pistachios and walnuts, chopped
100ml runny honey
4 tablespoons butter, melted
2 teaspoons cinnamon
1/2 teaspoon ground clove
1/2 orange, zest only
For the Cake Mixture:
225g plain flour
2 teaspoons baking powder
1 large egg
50g butter, melted
- Preheat the oven to 180C. Mix all the filling ingredients together in a large bowl and set aside.
- For the cake mixture, combine the flour, baking powder and sugar in a bowl. Put the egg, melted butter and buttermilk in a separate bowl and mix well. Slowly add the wet ingredients to the dry, mixing well, but taking care not to overwork.
- Lightly butter a lot tin, pour in the cake mixture and spoon over the filling. Repeat twice, ending with the layer of the nut mixture.
- Bake it for 20-25 minutes or until the cake is golden-brown and springs back when pressed. Allow to cool before serving.
I saw this recipe on Pinch of Yum site and immediately wanted to try it. The suggestion was that it’s a breakfast/bruch casserole dish, but I think it’s great at any time of day on its own with some nice crispy salad or as a side dish perhaps. I’ve slightly adapted this to match my taste, but you can check out the original recipe here. It’s a lovely site, by the way, if you haven’t heard about it.
POTATO AND SPINACH BAKE
2 tablespoons olive oil
1 medium onion, finely chopped
4 any preferred good quality sausages
2 teaspoons chilli powder
1/2 teaspoon onion powder
1 tablespoon minced garlic
3 handfuls of fresh spinach, roughly chopped
2 large eggs
1/3 cup of milk
1 cup of grated raw potatoes
1/2 cup of grated mozzarella cheese
salt & pepper to taste
- Heat up the oven to 200C. Grease the medium oven proof dish and set aside.
- Heat up the flying pan over medium heat with the 1 tablespoon of olive oil, add the chopped onions and sauté it until it becomes soft and translucent.
- Take the sausages, peel off their outer skin by gently cutting the skin in the middle and peeling it off with your fingers. Then crumble the sausage meat in rough chunks over the onion. Then add chilli powder and onion powder. Mix well and continue cooking until it brown and fully cooked. Transfer this mixture to the prepared oven dish, distribute evenly on the bottom.
- Add the rest of the olive oil to the frying pan, add the garlic and gently cook t for a few minutes, do not allow it to burn. Add the spinach and stir until whilted for a few more minutes. Then scatter over the sausage mixture.
- In a mixing bowl, using fork, mix together the eggs, milk, mozzarella cheese, raw potatoes, salt and pepper. Pour over the sausage and spinach mixture.
- Bake for 20-25 minutes or until the top is golden brown or until it springs back when touched.
These are highly addictive, once you’ve tried it, you won’t be able to stop eating them. Covered with a crispy exterior, they have a really soft inside, due to cottage cheese, and remain soft for a long time. And because they are not very sweet, you can indulge them even for breakfast.
I made this batch just plain, but you can add some extras in a dough like raisins, dried chopped apricots or other berries, or use any favourite syrup instead of the icing powder before serving.
COTTAGE CHEESE MINI DOUGHNUTS
250g cottage cheese/farmer’s cheese
4 tablespoons caster sugar
1 teaspoon baking powder
2 cups plain flour (you might need to add just a bit more if the dough will be too wet)
1 teaspoon vanilla extract (optional)
vegetable oil for frying (approx 250ml)
icing sugar for decoration
- In a big bowl start by beating the eggs with sugar, using a wooden spoon.
- Then add the cottage cheese and mix well with egg mixture.
- Then add the flour, baking powder and vanilla extract, mix well until combined (you might need to add a bit more flour at this stage, if the dough is too wet, but it should be sticky anyway).
- In a small pan heat up the vegetable oil until the small bubble start to appear, then turn the heat down to the medium.
- When the oil is ready, damp the palms of your hands with a little bit oil, then form a little dough balls (approx. size of the walnut, they will expand while frying) and place them one by one in a hot oil. Fry each ball around 2-3 minutes or until it’s golden brown, turning them around.
- Drain ready doughnuts onto the paper towel and dust them with the icing sugar.
Maybe they are not quite a ‘looker’, but they are super easy to make and super healthy to eat. Enjoy your cake for breakfast and feel good about it.
APPLE, CARROT AND CHIA SEED MUFFINS
(Adapted from Tesco Real Food)
100g apples, coarsely grated
75g carrots, finely grated
1 tsp ground cinnamon
1 lemon, finely zested
3 tbsp chia seeds
100g light brown sugar
75ml mild olive oil or vegetable oil
120g self-raising flour
½ tsp baking powder
2 teaspoons brown sugar (optional)
- Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases. (However, I have to point out, I never managed to get 12 muffins out of it, only 9 maximum.)
- In a large bowl, mix the grated apple and carrot, cinnamon, lemon zest, chia seeds, sugar, 1/4 tsp salt, oil and eggs, until combined.
- Set aside for 5-10 minutes, or until the chia seeds have expanded a little. Meanwhile, sift the flour, baking powder and bicarbonate of soda into a separate bowl.
- Stir the dry ingredients into the carrot mixture, mix well to form a batter. Divide evenly between the muffin cases, and then scatter over the brown sugar, if using it. Bake for 15-18 minutes, or until risen and springy to the touch. Remove from the oven and leave to sit for 5 minutes, before removing the muffins on a wire rack to cool completely.
Simple and delicious one-pan of your ‘5 a day’ supper. Easy adaptable to whatever is in season, but this Mediterranean selection works very well with Halloumi. Perfect addition for the BBQ or a picnic. Of course, it is even better with home-made pesto, but on this occasion I used shop-bought, which is also just fine. You also can use Feta cheese instead of Halloumi.
EASY VEGETABLE TRAY BAKE WITH HALLOUMI & PESTO
(Originally seen in ‘Red’ magazine)
500g new potatoes, halved lengthways
3 Mixed Peppers, seeds removed, sliced
2 tbsp olive oil
2 tablespoons good quality pesto
zest of ½ lemon, plus squeeze of juice
125g cherry tomatoes, halved
250g pack Halloumi cheese, thickly sliced
black olives (optional)
salt & pepper to taste
- Preheat the oven to 200°C. Cook the potatoes in a pan of boiling water for 5 minutes or until just tender. Drain, then tip into a large, shallow roasting tin and scatter over sliced peppers. Drizzle over with the olive oil, salt, mix well, bake for about 20 minute.
- Meanwhile in a little bowl, mix together pesto, zest and lemon juice, plus 1 tablespoon of water, if the paste is too thick. Set aside.
- Turn up the heat to 220°C. Add the halved tomatoes, olives, sprinkle half of the pesto mixture and sliced halloumi on top. Roast for a further 5-10 minutes or until the cheese is golden brown. Remove from the oven, drizzle over the rest of the pesto and serve straightaway.
With just a few simple tweaks, you can elevate your brownies to a different level. If you love orange flavour in chocolate, you’ll love these. I reduced significantly the amount of sugar and marmalade from the original recipe and it worked out very well. They are very fudge, gluten-free, with the perfect amount and flavour of bitter orange. Even better the next day!
GLUTEN-FREE MARMALADE BROWNIES
200g dark chocolate
1 teaspoon vanilla extract
4 tablespoons ground almonds
5 tablespoons marmalade
3 tablespoons flaked or chopped almonds
pinch of sea salt
- Preheat oven to 180C. Line 25cm square tray with baking paper.
- Break the chocolate into the heatproof bowl and melt over the simmering water or in the microwave. Add the butter, stir well to combine.
- Separate the eggs. Whisk the egg white until meringue-stiff. set aside.
- Whisk the egg yolks with the sugar and vanilla, then fold in the ground almonds.
- Add the cooled but still warm chocolate mixture into the yolk batter. Then gently fold in the egg whites, a third at the time, do not knock the air too much.
- Pour the ready mixture on the the prepared tin.
- Gently warm the marmalade in a small saucepan with the spoon of water until it’s a bit loose. Then spoon this over the brownies mixture randomly. Sprinkle with the almonds on top and seas salt, bake for 20-25 minute or until the knife inserted int he middle comes out clean. Leave to cool in the tin completely before removing and cutting into the squares.
This recipe comes from the latest book by Nigella Lawson ‘At my table’. Since I first saw it a few month ago, I’ve already made it several times. It’s my new ‘go to’ recipe for dinner parties, as it’s perfect for sharing, easily adaptable to the vegetarian version (just replace the beef mince with Quorn/soya mince, or double the quantities of aubergine and add the mushrooms). I normally serve it with the roasted vegetables, couscous or herby bulgur wheat on side. Everyone loves it.
BEEF & AUBERGINE FATTEH
(Nigella Lawson recipe)
For the base:
4 pitta breads, split open and cut into nacho-sized triangles
For the sauce:
500g Greek-style yoghurt
4 tablespoons tahini, at room temperature
1 lemon, juice only
2 garlic cloves, crushed
1–2 teaspoon sea salt flakes, to taste
125g pomegranate seeds
50g toasted pine nuts (optional)
1 tbsp finely shredded mint leaves (optional)
For the ‘meaty’ layer:
3 tablespoons olive oil
1 small onion, finely chopped
1 aubergine, cut into small cubes
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon Aleppo pepper or paprika, plus extra for sprinkling
1–2 teaspoon sea salt flakes, to taste
500g beef mince
- Preheat the oven to 180C.
To make the aubergine-beef layer, warm the oil in a heavy-based saucepan or casserole, add the onion and cook, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and cook for another 4 minutes, stirring occasionally, until soft and golden colour.
Turn the heat up to medium, add the aubergine cubes and stir well. Cook for about 10 minutes, stirring frequently. Turn the heat down if they look as if they’re catching.
Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Turn the heat up to high, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat.
- To make a sauce, pour about 3cm of just-boiled water into a fresh pan and put over a low heat. Sit the bowl with the ‘tahini, yoghurt, lemon juice, garlic and salt’ mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream. Set aside.
- Toast the pitta breads and cut it into triangles.
To assemble, arrange the crisp pitta triangles on a large plate. Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style.