Dairy-Free Carrot, Cinnamon and Walnut Cake

This was a perfect dinner party dessert last week, a recipe that never fails! Sunflower oil is used instead of butter, which helps keep the cake moist and light. It's delicious served with a yoghurt topping, for those that can eat dairy, or simply dusted with icing sugar or cinnamon.

Ingredients (serves 8)

- 6oz (170g) caster or light brown sugar

- 6oz (170g) sunflower or vegetable oil

- 3 eggs

- 5.4oz (153g) plain flour

- 1/2 tsp salt

- 1 1/3 tsp baking powder

- 2 tsp cinnamon

- 12oz (340g) grated carrot, roughly 2 1/2 large carrots

- 1oz (28g) walnut pieces (or more!) 

* I didn't use raisins this time, but you can add a handful if you feel like it *

1. Heat the oven to 170°c.

2. Mix the sugar and the oil in a bowl and then add the eggs one at a time. * Don't worry if the mixture curdles a bit *

3. Sift the flour, salt, baking powder and cinnamon into another bowl and mix well. Fold the flour mix into the egg mix and stir until combined.

4. Then stir in the grated carrots and walnuts into the cake mix (and raisins if using) and place in a suitable round cake tin with a removable base. 

5. Cook the cake at 170°c for 25 minutes and then turn the heat down to 160°c and cook for a further 20/25 minutes.

6. When the cake is ready, remove it from the oven and leave it to cool for around 10 minutes (otherwise it will deflate in size). Then gently scrape around the sides with a spatular to remove it from the edge. 

* Sieve some icing sugar or grated cinnamon on top for decoration *

Fuss Free - Sausage and Lentil One Pot

Most of my recipes involve throwing everything into a pan and hoping for the best. This is no exception! A tasty filling meal, which makes a change from sausages and mash. If you're larder is nicely stocked - which I highly advise in order to make cheap and healthy meals, then you won't have any problems making this dish. Don't let the long list of ingredients put you off, most of the writing is cooking and larder tips. This one-pot can be eaten alongside a baked potato, a healthy salad or some green veg.

Ingredients (serves 6)

- 2 packs of regular sausages (around 700-800g fat or thin - I like to buy these from the supermarket when they're reduced and then bung them in the freezer for when I need them)

- 1 onion, cut in half and sliced

- 2 cloves of garlic, roughly chopped

- a good few dashes of red wine (I store leftover bottles from dinners in the cupboard for cooking, but often use white or rose instead - any wine will do!)

- 400g tinned chopped tomatoes

- 1 tsp paprika

- half a vegetable or chicken stock cube in 400g of boiling water

- 2 dried or fresh chillies, deseeded (bags of dried chillies can be bought from any Asian supermarket for next to nothing, and put in a jam jar for when you need them)

- 200g red or green split lentils (I only had red at the time but any uncooked lentils would work)

- 1 handful of chopped parsley, fresh or frozen (if I buy herbs and know I'm not going to use them before they go bad, I chop them up and keep them bagged in the freezer for these sorts of dishes - saves on waste and means you won't have to buy them for a while)

- 2 handfuls of frozen peas, thawed in boiling water

1. Start by frying the garlic and onion in a little sunflower/vegetable and garlic oil. You will need to use a deep wok/frying pan with a lid, or a non-stick saucepan with a lid. After a few minutes, add the wine, and bring to the boil. Then add the chopped tomatoes, stock, paprika and chilli. 

2. Once it has got nice and hot, put the sausages into the sauce. You can either cut them up or keep them whole. Cook on a medium heat for 5 minutes with a lid on.

3. Next, add the lentils to the dish and cook for a further 10 minutes with the lid on, stirring occasionally. If it looks like it's starting to get dry, add a bit more water or wine. 

4. The lentils and sausages should nearly be cooked, so finally pour in the thawed peas and chopped parsley. 

(If you're cooking a baked potato, whack it in the microwave for 8 minutes until soft, and put it under the grill (at stage 4.) with a little oil, salt and pepper on top, for a few minutes to crisp up).

You're ready to eat! A fried or poached egg would also be delicious served on top. 

Any leftovers can be eaten for the next few days, or put in the freezer. 

Obsessed About Pomelo - How to Tackle, Eat and Use it

I have fallen in love with this fruit, and I hope if you're reading this, you will too! A somewhat overlooked orangey yellow ball which not many people know what to do with. Pomelo it a citrus fruit, and originates from South and Southeast Asia. Like the orange, it is high in Vitamin C. It's reasonably cheap - ranging between £1-£2, feeds between three and four, easy to dissect and of course, very sweet, healthy and scrumptious. If you haven't purchased one before, now is the time. Pomelo can be found in most independent grocery shops in and around London, often for only £1, and it can also be bought in Lidl for £1.49.

Where to Start!

1. Carefully cut off the plastic covering. You will be left with this, or something similar.

2. Slice off the top until a small amount of the inside is showing. Then make incisions down the sides in order to help you peel it (shown in the photo on the right).

3. Start to peel away the outside like an orange. The skin should come away easily.

4. Discard the skin and put your thumbs in the middle of the fruit, peeling the two sides away from each other. As you will notice, it is much like an orange or grapefruit.

5. The skin is tough and unpleasant, therefore it will need to be removed. It should come away from the flesh easily by pulling the segments apart and peeling off the sides. This is what it looks like when it is ready to eat. Voila!!

Once I have started peeling the pomelo, I usually peel it all and keep any leftovers in a tuppaware in the fridge. It seems to last well and it good to nibble on. Also perfect for a light pudding, or sprinkled on salad and curries. 

Vietnamese Prawn Wraps with Homemade Chilli and Ginger Soy Dressing

These little tasty parcels require some attention as they are quite time consuming and fiddly...but they are so worth the hassle and will wow your guests at any occasion. You can find the clear wraps in any asian supermarket. I ventured to China Town to buy mine, where they sell a variety of sizes. 

Ingredients (serves 8)

- for the wraps

- 16 vietnamese rice paper circles (similar to the image below)

- 3 spring onions, thinly sliced length ways
- half a cucumber, thinly sliced length ways
- roughly 24 cooked king prawns, sliced in half from top to tail (the prawns go further making this starter more cost efficient)
- a packet of bean sprouts
- mint leaves
- fresh coriander 

- for the dipping sauce

- 2 tbsp soy sauce

- 1 tsp fish sauce

- 1 tsp sugar

- 1 tsp grated or finely chopped fresh ginger (with or without the skin)

- 1 red chilli, deseeded and sliced

1. Fill a large bowl with water and put it to one side. Prepare and arrange all your ingredients so that they are easily accessible (so you're not running around the kitchen like a lunatic - as I was). Make sure you have a flat plastic chopping board to hand, or a board covered with cling film to avoid the wraps sticking. 

2. Take a single sheet of rice paper and dip it in the water bowl for a few seconds. Then transfer the sheet to your plastic board being careful not to tear it in the process. Make a row in the centre with 3 of your sliced prawns (outside facing down) and then layer up a few spring onions, cucumber strips, bean sprouts, mint and coriander leaves. Carefully roll the wraps up tightly and set aside on a plate covered with cling film. 

3. Repeat this process until all the wraps are finished. If you run out of ingredients, simply cut up some more veggies. Make sure the wraps are spaced apart from each, otherwise they'll stick together. If you are preparing these ahead, stack them on a plate with cling film between each layer. 

4. For the dipping sauce, place all the ingredients into a jam jar and shake well. If you have time, leave this mixture in the fridge overnight to let the flavours infuse, and then transfer it to some suitable ramekins.

Serve the wraptastical wraps alongside the soy dressing, and decorate the plates with sesame or pomegranate seeds. 

A big thank you goes to my wonderful boyfriend who I forced to help me make these. I like to think he enjoyed it though!

Paprika Houmous

Ingredients (serves 8-10)

- 2 x 400g soft boiled chickpeas and 1/3 juice from each tin

- juice from 1 lemon

- 1 tsp paprika

- 1 garlic clove

- 1 small tbsp peanut butter

- 1 tsp chilli oil

- rapeseed or olive oil

- salt and pepper

1. Blend everything in a mixer and gradually add the olive oil until nice, creamy consistency forms. Season to taste and add more chilli oil or chilli flakes (if you like it spicy). 

If you're interested in trying some other chickpea dips, scroll down to find my previous posts. Team this dip with the pitta bites below and you've got yourself a good party nibble or snack.

Sardine Pate and Herby Pitta Bites

It's super easy and quick to make your own dips, and your friends always appreciate the effort. I tried making this pate for the first time, and it's great. Packed with Omega 3 from the sardines, however the fish isn't too overpowering. Accompanied with these delicious and quick herb pitta bites, any dip or pate will taste scrumptious. 

Sardine and Thyme Pate (Serves 8-10)

- 3 x 45g tin of sardines in olive oil (oil and bones get involved)

- 140g unsalted butter, softened

- 2 cloves of garlic

- 2 tsp fresh or dried thyme leaves

- juice of half a lemon

- 2 tsp grated lemon zest

- salt and pepper

1. Simply blitz everything in a food processor until smooth and season with salt and pepper.

Herby Pitta Bites (serves 4)

- 3 wholewheat pittas, cut through the centre to make thin pittas

- rapeseed or olive oil

- mixed herbs such as basil, thyme and rosemary

- salt and pepper

1. Firstly set the grill to medium/high and let it heat up for 10 minutes. 

2. Place the pittas on a flat oven tray, drizzle them with oil, and sprinkle with the mixed herbs. Season well before putting them under the grill for around 10 minutes. Occasionally check that they aren't burning.

3. When they are nicely browned, remove them from the oven and cut them roughly. They can be eaten hot or cold.

These are a great accompaniment for any dip.

Strawberry and Mint Smoothie

Smoothies and juices are seriously easy, delicious and healthy. Any fruit and veg mixed together seems to taste amazing, so you can afford to be inventive.

Ingredients (serves 2)

- 1 banana, fresh or frozen (chopped into pieces and frozen for a few hours makes the drink nice and cold)

- 6 strawberries

- 1 orange

- 2 tbsp apple juice

- a few mint leaves

Mix everything up in a blender for a few minutes until completely combined. Add more apple juice if you want it to go further.

Homemade Rye Soda Bread with Turkish Inspired Broad Bean, Yoghurt and Dill Dip

This soda bread is super easy, and once you have all the ingredients, you'll be able to make it every week - saving yourself lots of pennies. No kneading or faff...so it takes very little time.

Ingredients for the Soda Bread (roughly 14 slices)

- 8oz rye flour or brown flour

- 4oz white flour or gluten free white flour

- 2oz oatmeal

- 1/2 tsp cream of tartar

- 1 tsp bicarbonate of soda

- 1 tsp salt

- 1 tsp brown sugar

- half a 500ml natural yoghurt pot (250g), the rest filled with milk to the brim

- a handful of mixed seeds (like pumpkin, sunflower and linseeds - mixed inside or sprinkled on top)

- poppy seeds for sprinkling (optional)

1. Start by pre heating the oven to 205°c.

2. Mix all the dry ingredients together in a bowl and then add the yoghurt and milk. Stir well until fully combined.

3. Pour the mixture into a large-ish greased loaf tin (I use a non-stick rubber one which doesn't need greasing), and cook at 205°c for 10 minutes.

4. After 10 minutes, turn the heat down to 185°c and cook for a further 35 minutes. 

5. To check that the loaf is ready, take it out of the oven and tap it's top. If it's firm, remove it from the tin, and pat its bottom. If the bottom sounds hollow when tapped, its ready to cool down on a wire rack and serve as and when you want it. 

This dip is extremely easy, as well as being super healthy. Frozen broad beans are sold in most supermarkets and taste pretty good too. Great with toasted soda bread!

Broad Bean, Yoghurt and Dill Dip (serves 4)

- 250g thick yoghurt

- a handful of broad beans

- 1 tbsp olive oil

- a few sprigs of dill, chopped

1. Simply cook your broad beans in boiling water until soft, then cool them down with cold water.

2. Put the yoghurt into a bowl and sprinkle with the cold broad beans. Pour over the olive oil, top with chopped dill and finish off with salt and pepper.