I went for dinner at my dearest Jenny’s house a couple of weeks ago and her mum had baked something delicious. They were flapjacks but they were fruity and delicious and I needed the recipe ASAP. Luckily she obliged but of course I changed it up a bit, I’m so pro real butter but I was using these for my ‘healthy’ mid morning snack so I subbed the sugar for honey. The recipe was half honey and half sugar but I made it all honey. I know that sugar is sugar is sugar but I just feel better when the bees made it. Oh, I also subbed half the dried apricots for dried cranberries because I really love dried cranberries.
These are the perfect balance of nutrition and naughty, in my eyes, they are packed with fruit, seeds and nuts but also have that sweet, buttery deliciousness. These may be good for you but I’m not deluded that they are healthy in the sense that if you are torn between a banana or this, have the banana, but if you are torn between the triple layer chocolate fudge cake or the fruity flapjack then this is the choice to make because IT IS DELICIOUS. Unfortunately I was just sent a photo of the recipe so I am unable to credit it but I will do so as soon as I find it!
I’ve been looking for new, healthy lunches to take to work. Something that isn’t too time/effort consuming to make but that is nutritious. I turned to Deliciously Ella‘s cookbook and spotted this salad made with black rice and pine nuts; I was sold. Black rice most definitely isn’t photogenic but when paired with some steamed veg it makes for a tasty lunch. I changed quantities and ratios in the recipe to my tastes but the basic ingredients are the same.
Happy Mother’s day to all you lovely mum’s, especially mine! My mum taught me to cook from an early age and although she’s taught me many things, the ability to cook is one of the biggest gifts I could ask for, it brings me endless joy.
Today I was lucky enough to be able to cook a meal for my mum and family, having also spent the entire weekend in the kitchen for various other dishes, my heart is full. Tonight we ate rhubarb and ginger belly pork, spiced winter vegetable cous cous and also the traditional roast accompaniments but it is the dessert I want to talk about.
I wanted to make a cake that mum would reallllllly enjoy, that she wouldn’t ordinarily make or buy because she shouldn’t, or the kids wouldn’t like it or that she didn’t have the time. I’ve made a few cakes over the years but wanted to try something new. I had a moment of inspiration when I saw Gingerbread Jenn’s post and decided to mix it up slightly with some extra fruit and a glug of brandy, to make this version. I soaked the fruit in brandy for a few days before making the cake but you could boil them in a little brandy (and a splash of water) or soak them in hot tea for a few hours instead, whatever the time scale permits.
These were another creation for my Christmas gift hampers. I also took some into work as the batch made 24 of the little beauties. I used a mini Victoria sandwich tin, which has loose bottoms (don’t we all?!) and straight sides, but otherwise looks very much like a muffin tin. If you don’t mind your mini cakes having angled sides then I’d just use a muffin tin. I’d had my eye on the mini sandwich tin for ages though and when it was reduced to less than half price, I just had to have it. I have a cake tin addiction, you might have guessed.
Ideally, you should soak the fruit for a few days to a week, until it stops absorbing brandy. If you end up making these on the spur of the moment then you can gently boil the fruit in the brandy to get a similar effect, the fruit doesn’t quite have the same boozy impact though but still tastes pretty good.
It is no secret that I love vegetables, and red cabbage is one of my favourite. My absolute favourite way of cooking red cabbage is Venetian cabbage soup but this is a fantastic festive red cabbage recipe, perfect for the Christmas dinner table. Christmas is really just around the corner and gosh, I am so excited! Christmas is just the the most amazing time of year and the food (and mulled wine) is one of the best parts of it. This recipe is from my new Christmas cook book.