These little cakes are like sweet, tangy clouds and are pretty straight forward to make. Excellent for using up egg whites if you’ve been making the likes of custard.
I turned this classic on its head and then shook it around. May I present strawberry and ricotta salad!
My first encounter with these sneaky berries edging over to the dark side was strawberry and black pepper sorbet at a restaurant I worked in. It was delicious and encouraged a successful attempt at cooking strawberries in balsamic vingar (for a cheesecake topping, if I remember correctly). It was on a trip to Barcelona that much to my surprise I found them in my salad!
I didn’t plan this one at all. In fact, I bought the strawberries for topping angel food cupcakes (that’l be the next post folks!) but I decided to chuck a few in my bowl along with the usual suspects: leaves, cucumber, radishes, balsamic vinegar and olive oil. I had some ricotta too, which os only a step away from cream really. The whole starwberries and cream thing only just occurred to me! It made a really nice change, gorgeous and summery! Some walnuts would have been perfect. Oh, and I spinkled on some fresh basil from my little basil plant which is battling away in my tiny kitchen.
As summer draws closer, the barbecues get pulled out of their sheds and dusted off. Or just set fire to. Barbecues are all about the meat. No one can argue with that. But it doesn’t mean its all doom and gloom if your a veggie! Far from it, I find my veggie contributions often get wolfed down faster than the sausages. Which can be frustrating at times, but I take it as a compliment. Providing I get to eat some of it first!
Today I’m sharing a delicious speedy mushroom burger, I admitedly didn’t actually bbq this one but I’m looking forwar to testing it out at our next one! Mushrooms are excellent for soaking up flavour and are a great quick alternative to making veggie burgers.
Marinade slices of Hallumi and a Portabello Mushroom in smoked paprika, piri piri grains, salt, peper, olive oil and a dash of soya sauce/ tamari. The longer you leave it the better, but it still packs plenty pf flavour if you bung it all on and cook it straight away, adding the soya towards the end. Fry/Grill/BBQ until the Hallumi is golden and the mushroom slightly soft (I like a bit of bite). Pop it in a bun or a pitta bread with fillings of your choice. I fried some onions too which I had with lettuce and coleslaw.
Simply pop your whole fish or fillet on a large piece of tin foil, add sliced onion, garlic, parsley, cherry tomatoes, slices of lemon, season and drizzle with olive oil. Wrap it up and pop it all in the oven at 200c for 15-20mins, until the fish gently flakes apart with fork. I put some carrots and thinly sliced new potatoes around the edge of the tray which cooked in the same time. Continue reading
Genoise sponge is my go to cake recipe, its such a simple and versatile sponge. The only bad thing about it is that you could literally never stop eating it, it’s not dense or sickly sweet allowing fillings to be shown off. I love it with cream and berries, chocolate ganache, mousses, lemon drizzle, … Turn all your favourite flavoured cakes into fat free versions! Well, besides the cream of course. But this post is about my gluten free version.
Leaves, avocado, chedda cheese, walnuts. Salt, pepper, sesame oil, lemon juice. Sometimes the weather is just too nice to spend time in the kitchen. Even for me!