Pomegranate Molasses, Pistachio and Orange Loaf Cake

If you're lover of all things Middle Eastern cuisine, or equally, you're obsessed (like I am) with Yotam Ottolenghi's cookbook collection then you'll probably already be familiar with the intense sour and syrupy sweetness of pomegranate molasses. 

Cauliflower Puree with mushrooms, wilted spinach and cashews (vegan)

I thought I'd start off my 2019 in the right way with getting back to a bit of blogging whilst I still have the time in my 2 week Christmas holiday from uni placement. I feel like I've somewhat neglected this blog recently and I'm not going to stress myself out over it as I've been more focused on doing what I love, working in food development full time (just thought I should explain, I haven't disappeared off the face of the earth or anything!) But when I got back to food styling this weekend, I did forget how much I enjoy this too so it's great that I can still manage to do an odd recipe here and there, (and not completely forget that this does still exist!)

Maple Roasted Sweet Potatoes w. Figs and Hazelnuts {vegan}

This dish feels perfect for welcoming the early Autumn as I think we're well and truly saying goodbye to Summer now, time to get out those coats and woolly jumpers people! Figs have come into season, now through till October, so you'll start to see them popping in at your supermarket. That's what actually gave me the inspiration for this recipe, simply seeing them on the shop shelf just reminded me that it had been ages since the last time I ate a fig so I just had to buy some and think of something tasty to make with it. 

Honey Bombs

I'm often attracted to baking things that I have never heard of before and these honey bombs come under that bracket. I think there's something so intriguing about trying new foods and flavors that you've never seen or tasted before! The opportunity as you grow older, comes far and few between but nevertheless, still, it's very exciting when it does happen. 

Recipe for the Perfect Christmas Gift

Still  looking  for  a  little  Christmas  gift  inspiration?  Then  read  this lovely  guest  post  by  my  good  friend,  Ellen  Dean...

Credit: Ideal Bookshelf 506, Cooking by Jane Mount

1. The  Cooking  revolution

As I rush around like a maniac completing my Christmas shopping last minute, I grudgingly access advice from some smug YouTube ‘5th dan’ shopper. Yes shopper, we all know CD sales are falling and most people, like me, find their entertainment online; all things considered, who has time for books these days? However one type of book apparently remains an acceptable, albeit traditional gift. Among mass online migration, the plucky little cookbook is standing strong; sales are on the rise and have been ever since 2001. ‘Today, if we cook, we Google it”, says writer and cook school owner Prue Leith, be we don’t simply stick to the screen: “New cookbooks lie on the coffee table and we drool over Tuscan landscapes and rustic ovens. Before ordering in a pizza”. Prue may not quite have that 'bake off buzz' but social media is literally bursting with bloggers, instagrammers and jam-packed with youtubers, sharing pics of mouth-watering morsels they have whipped up in an afternoon, all spurred on by their latest recipe book purchase, and although this should all be taken with a pinch of salt (excuse the pun), we have seemingly become a nation of pretty decent chefs.

Sweet Potato, Cheese and Chorizo Muffins

These muffins are so delicious and filling for breakfast. I make a batch of  12 and enjoy 2 per portion, just warming them up in the microwave as and when I have them.

Sticky Banoffee Chocolate Upside-down Cake

This cake really is what it sounds like: pure indulgence and heaven!! It's not one to be taken by the shovel load but daaammn it's so good and definitely a real treat. The cake is a bit of a mouthful to say (and that's not even all of it! There's also hazelnuts for that added crunch because why not, and I absolutely love 'em!) I could have called it a pudding rather than a cake as it is based on that british classic - sticky toffee pudding. 

John Whaite's Fried Butter Beans and Avocado ( plus... pictures from the shoot - Perfect Plates in 5 Ingredients)

I'm not usually one to brag, however, on this one occasion you'll find that this isn't the case as I have quite a bit of stored up information which I can now finally off load to you all. Aahhhh! (Can you hear my sigh of relief?)

Quinoa Granola (sugar-free and gluten free)

I thought that this week a breakfast recipe was in order as I'm constantly trying to find new and not-so-boring cereal alternatives to my weekday mornings. The problem with cereals is, as I've just mentioned: BORING! And when you've just about had enough of your cereal rota (everyone does have one right?) I do struggle to come up with on-the-spot alternatives which won't make me late for college, and that keep me full till lunch, (which believe me, is a hard task when I'm tempted with the daily smell of freshly baked sixth form coffee bar croissants lingering under my nose till noon!) 

Chocolate Energy Bars [sugar-free, dairy and gluten free, vegan!]

I know what you're thinking..."what?! How can these be sugar-free (as well as all those other things)??" Well my friends, they're not too good to be true, and these are in fact all the stated above. That's because these bars gets their sugary-ness from the fresh dates which make up the bulk of these bars. Along with flaked almonds so they're gluten free and good quality cocoa powder to make them chocolate - obviously! 

They're called energy bars because they make an awesome snack, perfect to last you all week as a pick me-up treat between meals that won't leave you feeling guilty. They'll actually leave you feeling fuller for longer and thanks to all the added extras there's a wealth of benefits too! 

Last year, reported by the Daily Telegraph, "A handful of nuts can save your life" after a Dutch study found a link between daily nut consumption and a reduced chance of dying from a number of chronic diseases, including cancer and heart disease. These chocolate energy bars will supply you with your daily fix of nuts - being rich in walnuts and pistachios.
And it doesn't just stop there...the health benefits of dates are reported to promote good digestive health due to containing fibre, boost heart health, are rich in magnesium – a mineral known for its anti-inflammatory benefits, reducing stroke risk & blood pressure, and finally boost brain health (so I'll be getting lots of these stashed away with all my exam revision coming up!)

This recipe is taken and ever so slightly adapted from 'Sugar Free: Over 60 Recipes with No Added Sugar' by Sue Quinn, published this year. I was bought this book for my birthday and I am loving it! The handy book is an excellent starting point if your looking to reduce (or even eliminate) added sugar in your diet. The recipes are innovative and most happen to be vegan too, there's a whole host of recipes ranging from breakfasts to desserts as well as simple basics such as ketchup. What I love is that unlike many other sugar-free books which actually call for honey, agave or other sugar syrups, this book doesn't and are all natural! The book is an eye opener too with it's stylish design/photography making for an enticing approach to sugar free food. 

Chocolate  Energy  Bars  [ sugar-free,  dairy  and  gluten free,  vegan ] 

Ingredients:

Makes 20 bars
400g pitted fresh dates 60ml melted coconut oil 2 tsps vanilla extract (unsweetened) 40g good quality cocoa powder (unsweetened and check labels if gluten-free - if needed) 125g ground almonds 1 heaped tbsp golden flaxseeds 40g pistachios, roughly chopped 40g walnuts, roughly chopped 50g dried berries - I used a mix of cranberries, golden raisins, inca berries, cherries & blueberries 50g sunflower seeds 2 tbsp desiccated coconut

Method

Blitz the dates in a food processor to a paste, add the melted coconut oil, vanilla and cocoa, then blitz again until a smooth mix. Tip the paste into a bowl and add in the ground almonds and mix with clean hands or a wooden spoon. Add the remaining ingredients apart from the dessicated coconut and mix together until evenly dispersed. 
Line a 20cm square cake tin and line the base and sides with foil. Tip the mixture into the lined tin and press down firmly with your hands or the back of a spoon. Sprinkle with the coconut and lightly press in. Chill in the fridge for 2 hours or until set. Cut into squares and store in an airtight container in the fridge. 

Quick Orange Caramel and Cinnamon Portuguese Tarts

Happy Easter everyone! I bring you these tasty portuguese tarts (instead of a chocolate egg), but they are rather 'easter' ish with the hot cross bun flavors of cinnamon and orange. These tarts are perfect for when you've got a pack of ready made puff pastry in the fridge and you don't know what to do with it. When flicking through my old Jamie's 30 Minute Meals book I came across his recipe for quick portuguese tarts and was interested to try this rendition made with crème fraîche instead of the tradish' custard method and topped with an orange caramel. Mmmmmm!!!

I didn't quite manage to bash 'em out in 30 minutes (disappointedly) but nonetheless they were quick to do, and were ready to eat in under an hour. Still very impressive, well I think so! I'd forgotten how great his 30 minute meals book was to be honest, I'll definitely be revisiting it to try out some recipes I've never actually got round to making before. 

I have adapted Jamie's recipe slightly, the tarts have cinnamon sprinkled between the layers of pastry and in the custard too along with the zest of an orange. Then, the caramel to top it all off, is flavoured with the juice of an orange, made with that instead of your usual water sugar syrup. Oh and I made the recipe to give 12 tarts instead of 6, who wants just 6 tarts?! They'd be gone in a flash. 

Note: To clean your pan after making the caramel, boil a kettle ready and then once you've emptied the pan, quickly pour in boiling water and put it back onto the heat to dissolve those annoyingly hard bits of caramel left which won't budge. 

Quick  Orange Caramel and  Cinnamon  Portuguese  Tarts

Ingredients:

Makes 12 tarts plain flour for dusting 500g pack of ready made puff pastry few good pinches ground cinnamon 10 tbsp caster sugar flavourless oil spray for greasing 250ml crème fraîche 2 eggs 2 tsp vanilla extract 1 large orange

Method

Preheat the oven to 200°C/ 400°F/ gas 6. Dust a work surface with flour and then roll out your pastry to a rough rectangle measuring approx 30 x 40 cm. Sprinkle over a a few good pinches of cinnamon and a tbsp of sugar. Roll up the pastry starting at one long side to the other, into a swiss roll shape tightly. Cut into 12 equal sized rounds. 
Grease a 12 hole muffin tin with oil spray and then press each pastry round into the tin, cut side up so you can see the swirl, then use your fingers to mold and push the pastry into the sides of the muffin hole, stretching the pastry until the bottom is flat and the pastry comes up the sides to the top. Put the pastry cases into the oven to bake for 10 mins. Then take the tin out of the oven and with a small teaspoon, push the puffed up pastry back to the sides and bottom to make room for the filling. Put them back into the oven to bake again for another 2 minutes until lightly golden. 
Meanwhile, to make the filling put the crème fraîche, eggs, vanilla, 2 tbsp sugar, a few pinches of cinnamon and the zest of an orange into a large jug and whisk till well combined. Once the pastry cases have cooked, take them out of the oven and slowly pour in the custard mixture into the cases, being careful not to overfill them or spill any down the sides. 
Return the pastry cases back to the oven to bake for 10 minutes. When the tarts have a few minutes left to cook make the caramel. 
Put a small metal saucepan on a high heat and squeeze in the juice of the zested orange, add 7 tbsp of sugar and leave to dissolve and bubble. Keep an eye on the caramel and don't be tempted to stir it, only swirl the pan. Once the mixture begins to bubble less and turns to a light golden straw colour it's done and lift the pan off the heat immediately. 
Carefully remove the tarts from the tin using a palette knife and leave them to cool on a wire rack. Pour over a little hot caramel onto each tart, leave the tarts to cool down and set. They're best eaten on the day of the making, store in the fridge in an airtight container. 

Beetroot Cake [gluten and refined sugar free - vegan, dairy free option]

I've never tried using beetroot in baking before. I'd heard of chocolate beetroot cake before and last week's Sport Relief Great British Bake Off also reminded me of it. But given the fact that I'm not a big chocolate cake lover myself (I know how could I?) when I came across Twigg Studios' just beetroot cake, I couldn't wait to give it a try.

Glazed BBQ Pork with Cajun-style Pepper Rice

I helped my mum make this the other day for a tasty midweek meal. It was really good so I thought I'd share it with you. We adapted it from a recipe in the book: 'Jamie's 15 minute meals by Jamie Oliver'. I wouldn't say it was exactly that said amount of time, but it was reasonably speedy considering we did have to cook our rice first, whereas Jamie says to use cooked rice which will obviously save yourself a lot of time as your not having to pre-cook it first hand. 

Danish Custard Pies (Linser) from Scandinavian Baking

It's embarrassing to have to say how many cookbooks I have on the subject of baking, but let me tell you, I can never have enough! I was recently in that well known bookstore just looking in the cookbook section as you do, and came across Scandinavian Baking by Trine Hahnemann, I was instantly hooked just from reading the title - never mind the beautifully styled berry-spectacular layered cake on the front cover. So of course that's why I put it onto my birthday wishlist immediately. 

Top With Cinnamon’s Cappuccino Cake

I just adore Izy Hozack’s blog: Top with Cinnamon. I love it! And her new book (cleverly) titled … ‘Top With Cinnamon: Stylish Sweet and Savoury Recipes’ is a masterpiece. Every recipe created by the gal herself has a beautiful accompanying page of gorgeously styled food photography.

What I'm Looking Forward to for 2015: My Top 3 Good Reads

Hello again. Writing the first post of this year... 2015 baby! Hope everyone had a good Christmas! I certainly did - as you know I had a little (well big if you think about it)  - break from blogging but I'm back to it now. 
Anyway, I thought for a change (with it being the new year an' all) I would tell you about my top 3 cookbooks to be released this year!