I love trying out new ideas and recipes and really look forward to my BBC Good Food magazine popping through my letterbox each month. I pick it up from my doormat and I am full of anticipation of the new tastes and flavours ahead. This […]
Bake Off has returned to our screens and this recipe is our contribution to cake week, which saw the contestants creating their own signature tray bakes. This is based on a Mary Berry recipe and although not as elaborate as those in the Bake Off tent, makes a perfect tea time treat.
Spiced Carrot Traybake
- 275g self raising flour
- 350g caster sugar
- 2 level teasp baking powder
- 75g chopped walnuts
- 1 tbsp ground cinnamon
- 2 teasp ground ginger
- 300ml light and mild olive oil
- 275g grated carrots
- 4 large eggs
- 1 teasp vanilla extract
For the topping
- 300g full fat soft cheese
- 4 teasp clear honey
- 2 teasp lemon juice
- chopped walnuts to decorate
- ground cinnamon
Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 30 x 23cm roasting tin then line the base with baking parchment.
Measure all the dry cake ingredients into a large bowl. Add the oil, grated carrots, eggs (one at a time) and vanilla extract, beating between each addition. Pour into the prepared tin and level the surface.
Bake in the preheated oven for 50 – 60 minutes or until the cake is well risen, golden brown in colour and firm to the touch. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
To make the topping, mix together the cheese, honey and lemon juice. Spread evenly over the top of the cake, then sprinkle over the chopped walnuts to decorate. Put a small amount of cinnamon in a tea strainer or small sieve and gently dust over the cake. Cut into 18 pieces.
There’s no such thing as a healthy muffin I hear you say. Well, probably not, but this is pretty darn close. Using olive oil instead of melted butter in this recipe means that the saturated fat is greatly reduced. Sugar is kept at a minimum […]
I love using fruit in cakes and this one is packed with apples and raspberries. It’s not too sweet with the raspberries giving a slight tartness to it. Frozen raspberries can be used instead of fresh, add while still frozen.
Served with yoghurt, cream or crème fraiche, this cake makes a delightful dessert.
Raspberry and Apple Cake
- 225g self-raising flour
- pinch of salt
- 175g butter
- 50g ground almonds
- 125g golden caster sugar
- 225g eating apples, peeled, cored and chopped (approx 2 medium apples)
- 2 large eggs, beaten
- 3 tbsp milk
- 225g firm but ripe raspberries or frozen raspberries
- 50g flaked almonds
- icing sugar, for dusting
Preheat oven to 180ºC/Fan 160°C/Gas 4.
Grease and base-line a 20cm spring-release cake tin.
Sift the flour and salt into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the ground almonds, sugar and apples, using a wooden spoon. Beat in the eggs and milk, then carefully fold in half of the raspberries.
Spoon the mixture into the prepared tin and level the surface. Sprinkle over the remaining raspberries and flaked almonds. Bake in the oven for 1-1¼ hours, until well risen, golden brown and firm to touch in the centre.
Remove from the oven and leave in the tin for 15 minutes, then turn out onto a wire rack to cool.
Dust with icing sugar before serving.
This is another fast supper dish using only a few ingredients which come together to pack a real punch of flavour. Perfect for a weekday meal when time is precious. Enjoy x Spaghetti with King Prawns, garlic and Chilli Ingredients 200g spaghetti […]
As the heat wave continues light, tasty food is the order of the day. This recipe is inspired by Greek flavours and includes feta cheese and olives. As both of these ingredients can be quite salty, do check the seasoning carefully before adding extra salt.
Couscous Salad with Mixed Beans, Feta Cheese and Olives.
- 250g couscous
- 350ml boiling water
- ½ vegetable stock cube
- 3 tbsp extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- freshly ground black pepper
- 4 spring onions, finely sliced
- small bunch flat leaf parsley, finely chopped
- 2 tbsp fresh mint leaves, finely chopped
- 250g cherry tomatoes, halved
- 400g can of chickpeas, drained and rinsed
- 400g can of borlotti beans, drained and rinsed
- 100g black olives, drained and rinsed
- 200g feta cheese
Put the couscous into a large bowl. Dissolve the stock cube in the boiling water then pour over the couscous. Stir, then leave to stand for 10 minutes to allow the grains to swell and absorb the water. Finally, fork through to loosen up the couscous.
Add the olive oil and lemon juice, along with a good grinding of black pepper, then add the spring onions and herbs. Mix well.
Add the tomatoes, beans and olives and gently stir in. Transfer to a large serving bowl and crumble over the feta cheese.
The salad will keep for up to 2 days in the fridge in an airtight container.