Archive for November, 2008
Recipe from Chocolate & Zucchini. I cannot enthuse enough about this cake! Lately I’ve been finding most cakes too sweet and/or greasy to stomach (horrors!) but this deals with both of those problems nicely. I also always like to have standbys of very quick and easy recipes, and this is certainly both. The only alterations I made were to use self-raising flour (240g, it doesn’t give that conversion) and to bake it in a rectangular pan as my biggest round one is only eight inches and I didn’t want to mess about with extra depth affecting the timing of the baking and stuff – the rectangular one gives the same area as a ten-inch round tin. It’s moist and fluffy and only slightly sweet, and the weirdest but best thing is that it has an almost fruity flavour from the acidity of the yoghurt. It gives it a freshness that means you don’t suffer from the feeling of having eaten something heavy and rich after. Oh, I also used low-fat yoghurt as that’s what I had and it certainly did it no harm.
This is definitely going to become one of my regular recipes, I know it. I’m already thinking of a chocolate version… Clearly I’m more a Clotilde than a Maxence 😉Read Full Post | Make a Comment ( None so far )
I have been very very bad to be sooo long since I last put stuff up on there, but finally, a new batch! And this time it includes some knitting accessories – row counters and stitch markers (OK, not many as yet, but it’s a start) so check it out 🙂Read Full Post | Make a Comment ( None so far )
800g shortcrust pastry
2 medium onions
4 cloves garlic
1 red pepper
1-2tbsp olive oil
400g sweet potatoes
650g cooked pinto beans
Salt & freshly ground black pepper
Chop the onions and red pepper fairly finely and crush or chop the garlic. Put in a large pan with a splosh of olive oil and sweat over a low heat for 10 minutes.
Meanwhile, peel the sweet potatoes and chop them into small cubes, about 1cm or a little less. Add them to the pan along with another splosh of oil, the spices, and plenty of salt and pepper, raise the heat to high and cook for five minutes. Then add the beans and mix thoroughly, remove from the heat and set aside to cool a little.
If you’re making your own pastry, now is the time to do it.
Roll the pastry out fairly thinly, but remembering it’s go to support a fair bit of substance. You’ll probably need to do only half at a time. Cut out 15cm circles from the pastry. Place a couple of dessertspoonfuls of the filling mixture just off the centre of each circle, wet the edges, fold over and seal thoroughly. Place onto lined baking trays, make a slit or two in the top of each pasty with a knife and brush with milk. Bake at 200C/Gas Mark 6 for 20 minutes, until turning golden brown at the edges.
Makes 12.Read Full Post | Make a Comment ( 3 so far )