Prune and Almond Tart with Raspberry Jam

I have made this super simple recipe a few times now, and it always seems to blow people away. Unfortunately I can't take credit for it, as it was in one of my mum's old cookbooks. Hope you like it!

Ingredients (serves 8)

for the frangipane -

225g unsalted butter

225g caster sugar

175g ground almonds

50g plain flour

4 eggs

4tbsp brandy

for the tart - 

200g shortcrust pastry

2 tbsp raspberry jam

225g soft pitted prunes

10g flaked almonds

frangipane mix (above)

1. Firstly, pre heat the oven to 180°c. Cream the butter and sugar in a mixer to make the frangipane, until almost white. In a separate bowl, mix the flour and ground almonds. Add one egg to the butter and sugar, one at a time, with a tbsp of ground almond and flour mix. Once all the eggs have been added, drizzle in the brandy and continue to add the rest of the ground almond and flour mix.

2. Grease a 9-10" flan dish with a little butter, roll out the pastry and fill the dish. Spread the raspberry jam over the bottom and then pour in the frangipane mix. Finish by sitting the prunes on the top.

3. Bake in the oven for 30-35 minutes. Half way through cooking, sprinkle the frangipane with almond flakes and return it to the oven.

Allow to cool before serving. Try it with yoghurt, cream or ice cream.

Any leftover pastry or frangipane (depending on the size of your dish) can be used to make a smaller frangipane.

Healthy Nutty Granola with Coconut, Rice Puffs and Goji Berries

This granola is perfection! The amount of syrup has been reduced to just the right quantity, making it nice and healthy, whilst retaining its deliciousness. The gluten free rice puffs are a must.

Ingredients (makes 15 servings)

to bake -

2 tbsp vegetable oil

2 tbsp maple syrup

2 tbsp sweet freedom syrup or agave nectar

1 tsp vanilla extract

300g oats

50g sunflower seeds

50g pumpkin seeds

4 tbsp sesame seeds

100g almonds, roughly chopped

1 tsp cinnamon

to add at the end -

2 handfuls of puffed rice

1 handful of brazil nuts

3 tbsp linseeds

2 tbsp goji berriess

6 tbsp desiccated coconut

1. Set the oven to 150°c. Line two baking trays with parchment or baking paper and set aside.

2. Pour all the wet ingredients into a large bowl and stir well. Add the rest of the baking ingredients to the bowl and mix until combined. (Leave the last 5 ingredients until the granola has cooked.)

3. Spread the mixture even between two baking trays in a thin layer and cook for 20 minutes.

4. After 20 minutes, remove the trays from the oven and move the granola about so that it does not burn. Place them back in the oven for a further 15 minutes until golden.

5. Allow the granola to cool for at least 10 minutes, and then combine the two trays together in a bowl.

6. Add the final ingredients, mix thoroughly, then pour into a suitable airtight container.

Eat this delicious granola for breakfast, with yoghurt or milk, or simply sprinkle on salads and other food to add a sweet crunch.

Gluten Free Lemon and Almond Cake

A fail safe recipe that goes down a treat! Perfect for any dinner party, or as a sweet fix with a cup of tea. When I first acquired this recipe from a friend, I changed the quantities as it didn't need 6oz sugar or butter - feel free to add more sugar if you like it sweet though! It still tastes great and it's got just the right amount of sweetness which compliments the sourness of the lemon zest. This got demolished by 6 girls last night, so you might want to make two if you've got 10-12 people over. 

Ingredients (serves 6-8)

- 6oz ground almonds (I whizz them up in a blender for a few minutes as it's cheaper than buying them ground, and adds a crunch to the cake)

- 5oz butter

- 4 oz sugar

- 3 eggs

- zest of 2 lemons

- 1 tsp gluten free baking powder (or normal)

- a few drops of almond essence (this is essential!)

for the icing -

- 3oz icing sugar
- juice from half a lemon

1. Heat the oven to 170°c.  

2. Blitz the almonds if you're doing them yourself, until they resemble granulated sugar or thereabouts. * Try not to over blitz them or they might start turning into almond butter * Remove them from the blender and set aside.

3. Beat the butter and the sugar together in a bowl or food processor for a few minutes until light and fluffy, then add the eggs one at a time. * You may need a spatular to scrape down the sides occasionally *

4. Finally, spoon in the ground almonds, lemon zest, baking powder and essence to form a good cake consistency.

5. Pour the mixture into a smallish cake tin lined with parchment paper, and bake in the oven for 25-30 minutes, until it is cooked right through.

5. When the cake is cooked, take it out of the oven and leave it to cool for around 10 minutes, before transferring it to a plate or cake tin. Make the icing while it is cooling and pour it over the cake while it is still warm. When the cake completely cools, you'll have a tangy, crispy and delicious topping to add extra moisture to the cake.

6. Top with pomegranate seeds or almonds whilst the icing is still wet.

* Serve hot or cold, on it's own or accompanied with yoghurt or ice cream *

Rhubarb and Almond Cake

 

Just nipped out to get some rhubarb from the garden and made two of these delicious rhubarb and almond cakes. I adapted the original recipe (http://allrecipes.co.uk/recipe/4529/almond-rhubarb-tea-cake.aspx) a little, to make two delightfully moist and almondy cakes.

Ingredients (makes 16 slices) 

- for the cake

- 300g soft brown sugar

- 150 ml sunflower, or vegetable oil

- 1 egg

- 1 tsp vanilla essence

- 300g plain flour

- 1 tsp salt

- 1 tsp bicarbonate or soda

- 225 ml milk

- 200g rhubarb, chopped

- 50g ground almonds

- for the topping

- 25g ground almonds

- 50g flaked almonds

- 2 tbsp caster sugar

- 1 tbsp butter

1. Heat the oven to 180°c and prepare two similar sized cake dishes, either round or square. If you are using glass dishes there is no need to grease them, but cake tins will need to be greased with butter or greaseproof paper.

2. In a mixer, beat the sugar, egg, vanilla essence and oil. Then add the flour, salt and bicarbonate of soda. Gradually pour in the milk until smooth, finishing off with the ground almonds. 

3. Take the knife out of the mixer and fold in the chopped rhubarb. Once everything is combined, separate the mix evenly between the two dishes.

4. For the topping, stir the almonds and sugar together and rub the butter in with your fingers. Share the topping over your two cakes and pop them in the oven for 35 minutes.

Serve with yoghurt, creme fraiche, or soured cream. Hot or cold, this is a delicious dessert or afternoon tea snack.

Rhubarb is in season between April and September. It can be kept for up to two weeks in the fridge, and freezes well when cooked. An ideal purchase for you over the next few months!

Easter Energy Balls

Happy Easter everyone! This is a few days late but we've had a busy weekend. I wanted to make a healthy alternative to Easter eggs as I knew we would be eating far too much chocolate over the Easter break. I had previously been put off by energy ball recipes that add honey, or a similar substitute. Knowing that dried fruit contains lots of natural sugar and goodness, I decided that no extra sweetener should be added, and winged my ingredients. Great as a snack or energy boost, it's amazing what you can make from very little.

Ingredients (makes 30 balls)

1st batch -

- 50g almonds

- 70g dates

- 80g prunes

2nd batch - 

- 100g prunes
- 70g figs
- 30g flaxseed (check out my flaxseed post to make your own)
- 10g chocolate (optional)

- desiccated coconut to coat

1. For the first batch, start by whizzing up the almonds in a food processor until they resemble large breadcrumbs. Then add the prunes and dates. Blitz the mix for a minute or so and then shape it into small balls.

2. For the second batch, place all the ingredients in the food processor and mix until smooth and combined. Using your hands, roll the mixture into small balls.

3. Finally, place a tbsp of desiccated coconut onto a plate and coat some of the balls in it by rolling them on the plate.  

Now to decorate...

Homegrown Roasted Beetroot with Runner Beans, Almonds and Chilli

Winter doesn't scare me when it comes to salads, I eat them all year round. This is a very late post as I actually concocted it up in September, before I went to India. There's something very therapeutic and rewarding about picking your own vegetables. Last year, we had masses of runner beans - I think I picked them at least 6 times. 

Ingredients (serves 3-4)

- 4 baby beetroot, chopped into quarters

- 10 runner beans, chopped

- a handful of almonds

- a sprinkle of chilli flakes (I used a grinder and ground a pinch in)

- 1 tbsp good quality olive oil

- juice of 1/4 lemon

1. Start by heating the oven to 200c. Once the oven is hot, put the chopped beetroot quarters into an oven tray and coat with vegetable oil. Cook them for 40-45 minutes, until soft and tender. (N.B. I cooked my beetroot the day before, thus giving me leeway to experiment).

2. Boil some water for the runner beans, and cook them for 3-5 minutes until tender and light green in colour.

3. Add the beans, beetroot, lemon juice, oil and chilli flakes to a bowl, and toss a few times. Finally, sprinkle over the almonds and season with salt and pepper. 

Serve this salad on it's own, with cheese and biscuits, or with a selection of other salads.

Sardinia to Suffolk - the best alternative pesto

Whilst staying with some Italian friends in Sardinia 4 years ago, I was taught how to make this delicious Sardinian Pesto. I couldn't remember the recipe exactly so had to wing it a little. It's a definite winner! Dip, smother and cover...this pesto is so versitile.

Ingredients (serves 4)

- 16g basil

- 16g spinach

- 220g tomatoes

- 50g almonds

- juice of 1/2 a lemon

- cloves of one garlic

- 3tbsp olive oil

- 20g parmesan, grated

- 20g cheddar, grated

1. Blend everything together apart from the cheese for 5 seconds, scrape down the sides with a spatular, then add the cheese and blend for another 10 seconds. 

Serve stirred into pasta, smothered on salmon, or spread onto toast.

http://instagram.com/p/fF22kRukiv/

Coriander, Date and Almond Pesto

The thing I love about making pesto is that you can just whack everything in, whizz it up, and it's ready. No chopping or prepping necessary.

Ingredients (makes 2 ramekins)

- 4 tbsp whizzed up coriander

- 2 dates, pitted

- 1 handful of almonds

- 30g parmesan cheese, grated

- 1 clove of garlic

- 2 cherry tomatoes

- juice of half a lemon

- 5-8 tbsp olive oil

- salt and pepper

1. Thoroughly mix all the ingredients in a food processor. 

http://instagram.com/p/cMtnpiOkmm/

Basil, Spinach and Almond Pesto

Ingredients (fills one ramekin)

21g basil leaves

40g almonds

15 g spinach leaves (one handful)

1 cloves of garlic

40g good quality olive oil

1 1/2 tbsp lemon juice

50g cheddar cheese, grated

salt and pepper

1. Start by grinding the almonds with a hand blender (or in a food processor) and then add the basil, spinach, garlic, oil and lemon juice. 

2. Finally mix in the grated cheese and season well. 

http://instagram.com/p/Z2oG11Oktb/

Coriander, Mint and Almond Pesto

This recipe also tastes great without cheese and therefore can be vegan and dairy free.

Ingredients (fills one ramekin dish)

30g almonds

30g chopped coriander

1 clove of garlic

2g mint leaves

2 slice of chilli

12g cheddar cheese

1 tbsp lemon juice

4 tbsp olive oil

1/2 tsp sugar 

1. Start by blending the almonds and then add everything else and blend thoroughly.

Apple, Raisin, and Cinnamon Overnight Oats

Ingredients (serves one, fills a jam jar)

1/3 plain porridge oats

1 tbsp flaxseed

1 tbp ground almonds

a handful of raisins

half an apple, grated

1 tbsp apple juice (optional)

1 tsp cinnamon

                               a few walnuts

                                2 tbsp water

                              2 tbsp yoghurt

                                    1/4 milk

1. Add all the ingredients to a jam jar apart from the milk, and mix with a spoon. 

2. Gradually pour in the milk a tablespoon at a time. Until a slightly runny consistency occurs. 

3. Place in the fridge overnight and eat in the morning with slices of banana.