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.
Whoever invented the traybake cake or sheet cake as Americans like to call them is a GENIUS, they just somehow feel more effortless to whip up than your regular round layer cakes. This cake was an absolute hit in my house, my mum warmed hers up with even more lashings of custard as if there wasn't enough in the cake already - to be fair you can never have enough and with comments like 'they remind a bit of a school pudding, in a good way!' she can confirm this cake does work just as well hot or cold.
No flour? No problem...these cookies don't suffer one bit from not having what is first thought of as a baking essential ingredient. It is hard to imagine why they would work, but they just do, you'll have to take my word for it. The peanut butter and ground almonds IS definitely needed here as the key components of bulking it up, but not forgetting that of course they also bring with it so much nutty goodness which makes these cookies so flavourful.
So first off, you'll probably be thinking what on earth is babka? Well I'll tell you... babka is a sweet yeasted bread, rich like a brioche but more dense in texture, usually with swirls of chocolate or cinnamon twisted in its ribbons of layering, a sweet and buttery cake-bread hybrid, perfect paired with a cuppa, for breakfast or a sweet dessert treat.
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!)
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.
I just love this time of year when blood oranges are in season, the fact that you can’t buy them all year round makes them seem so much more of a treat and most certainly when a few juicy segments top this indulgent kheer. Though, if you can’t source them, then regular oranges would be fine too or grapefruit for a sharp twist.
Right, so valentine's day is just around the corner and what better way to show your loved ones you care than with chocolate?! I don't mean going out and buying any old box of chocolates. I'm talking the homemade kind, in a truly wonderful gooey nutty chocolatey treat (with the box of chocolates thrown on top for good measure) - that's the chocolate hazelnut part of the recipe... ferrero rochers all crumbled up and sprinkled over the bars before baking. Although you'll have to find an alternative for all you vegans.
It's nearly Christmas break. Woooooo! That means having absolutely no uni work to do (I hope), plenty of lie ins which lead into days spent doing nothing constructive whatsoever. apart from stuffing your face with chocolate and watching endless Christmas movies. Don't you just love this time of year?!
On a cold Autumnal morning, there's nothing quite like waking up to the feeling of clasping a bowlful of porridge to warm your hands and soul, getting you ready for the day ahead. I just love this time of year, when the leaves start falling off the trees and in all manner of colours...they pave the floor in a rainbow of ruby to yellow hues.
Spiralizing. Just the word gets so many people excited. The somewhat 'clean eating' trend attracts those health-conscious, carb cutters who want to feel like they're enjoying a big bowlful of pasta or noodles when in fact it's merely just a heap of vegetables.
I do love a good dunkable cookie with a steaming mug of preferred hot beverage and boy do these do the deed! They're quite fat little things, which actually supports them mightily well with their structural integrity in the whole dunking process.
At this time of year I love nothing more than taking a picnic to a park or field, eating al fresco with good company and enjoying the gloriously sunny weather (when mother nature decides, that is.)
It's got to that time of year again, when I can't face another cheese board and reached that chocolate overload limit. But of course, there's nothing wrong with a bit of cake and I thought this would be the best way to use up those leftover cranberries which have been hanging out in my fridge for the past week now from Christmas day (I just couldn't throw them away!!) as well as putting to good use those obligatory christmas nuts which nobody ate.
My guess is that you've probably never heard of these before or unless you're from Greece. Loukoumades are Greek donuts and they're soooo unbelievably light but deliciously naughty. I don't really like traditional American/English donuts that much anyway so I suppose I'm gonna be more partial towards these round puffy doughy delights.
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.
Hey pesto! I love the green stuff, it's just so handy to have a jar of it ready and waiting in the fridge when you want a simple accompaniment to your pasta (or even some fish, couscous, or rice dish.) It's fast becoming a student staple for me due to it being so quick and versatile. I had a salad bag looking rather sorry for itself in my fridge drawer...all soggy and wilted, and as I have mentioned before in my previous post - I absolutely hate throwing away food! It's such a bad habit to get into and I've noticed now I'm at university it is harder for us lot to use up everything when we're only cooking for one.
Now that I am a university student, I'm slowly beginning to learn how to cook in smaller portions. Discovering and adapting recipes to save money but also how not to waste food. One of my biggest pet hates! I have to confess it is rather tricky to shop for one when the supermarkets these days like to cater for a whole household rather than for just one person. However, I am sure that bit by bit I will pick up tips and learn to love my freezer, (which, by the way is absolutely rammed full to the point of no return!)
Knee deep surrounded by countless boxes, it's safe to say that I'm very nearly packed and well on my way to university life with less than a week to go until the big move in day. As you would assume, I am a bit nervous with what to expect but I'm also so excited to see what this next step in my life brings (sorry for the cheesy cliche but it's true!)
The blondie. I predict that some of you may be completely in the dark as to what this actually is. If that's you, well, I'll tell you what it is.
