Beetroot and Chocolate Cake



Beet­root and Chocol­ate Cake

Who said you can’t have your cake and eat it too?

 

 

 

This is a scrump­tiously moist and rich cake. What makes this cake so great is the addi­tion of grated, raw beet­root. If you find your­self a little put off just think of car­rot cake and other ‘strange’ food com­bin­a­tions that really work well together: coca-cola and pork, bal­samic vin­egar and straw­ber­ries, basil in desserts… and so on. It’s also not that strange if you think about beet­roots, they are very sweet and and con­tain a lot of juice. The addi­tion of beet­root in this cake adds another sweet dimen­sion and mois­ture to an already fab­ulously clas­sic cake: chocol­ate cake. If you love a good moist chocol­ate cake, you have to try this one – it is ser­i­ously good.

 

 
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Foaming Hollandaise



Foam­ing Hol­landaise: a use for eggses

 

I simply love hol­landaise, which is sur­pris­ing as I HATE eggs. Now before any­one thinks or starts to coin me a hypo­crite, allow me to explain my fickle­ness towards those little boxes without hinges, key, or lid / Yet golden treas­ure inside is hid. I will eat any­thing that con­tains eggs as long as it doesn’t taste ‘eggy’. Like home-made may­on­naise, hol­landaise doesn’t taste like egg it taste of nutty, but­tery deli­cious­ness. Quiches, on the other hand, often taste ‘eggy’; the same goes for frit­tatas, soufflés, and omelettes (no mat­ter how much cheese you cram in).

 

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Pork and Leek Wontons in an Asian Broth



Pork and Leek Wontons in an Asian Broth

 

 

                                      These soft pil­lows of juicy, meaty good­ness is the per­fect thing to eat when you’re crav­ing some­thing super tasty and satisfying.

                                     They are won­der­fully ver­sat­ile and so worth all the fiddly work.

 

 

As a broth, the dish is fab­ulously pretty and com­fort­ing, but they are also great as Dim Sum. Fry­ing the base of them in a little oil, after steam­ing, adds a won­der­ful crunch. As Dim Sum, I like to serve them with a ginger, chilli and soy dip­ping sauce. Simply mix one thumb of grated ginger to two table­spoons of soy sauce, one table­spoon of lime juice, one table­spoon of honey (or 2 tea­spoons of caster sugar) freshly chopped chilli, a few drops of ses­ame oil and some chopped cori­ander (it’s also nice to add a table­spoon of toasted ses­ame seeds).

 

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Strawberry Yoghurt Ice-Cream



Straw­berry Yoghurt Ice-Cream

 

 

 

This is a won­der­fully refresh­ing and slightly sharp ice-cream. The use of Greek yoghurt and fresh straw­ber­ries adds a lovely tang that cuts though the sweet­ness of the ice-cream. It’s a delight at the end of a meal and a wel­com­ing treat on a hot day.

 

 

 

Also, using fresh straw­ber­ries as apposed to a store-bought straw­berry syrup gives this ice-cream an intense nat­ural straw­berry fla­vour that (one could say), explodes in your mouth.

 

 

 
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Beluga Lentils with Greek Yoghurt and Pomegranate



Beluga Len­tils with Greek Yoghurt and Pomegranate

 

 

I simply love len­tils and this is one of my favour­ite ways to enjoy them. I came up with the idea from a len­til soup that I loved dur­ing my years at Uni­ver­sity. The soup is incred­ibly easy and has hardly any ingredi­ents, yet it’s abso­lutely deli­cious. And very healthy and cheap to boot (aside from the olive oil, all the ingredi­ents are very cheap).

 


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