Courgette Cake

Triumphant

My mother not only loved this cake but expressed that she was very proud of me for being able to pull it off.  She explained Gran Gran would have been proud too and after all the times I used to lick the cake mix off the spoon, I would hope that I picked up some good techniques.  I was nervous about the idea of making a cake with courgettes as a base ingredient, but my fear soon disappeared after watching Serena win the Women’s Wimbledon Final.  I was so overjoyed and driven by what I saw. I felt I had no choice but to be  triumphant with this cake.  When I am in doubt I think about everything that has inspired me, so whether it is dance, my studies or cooking I look to my inspirations to stay on top.  The cake is just genius, after one bite you will be wanting more and more.  I would recommend this recipe for anyone who is trying to impress their friends.  The water content from the courgettes provides great moisture and I added some pistachios for extra flavour and to take the taste buds to a whole new dimension.  This is one of my best cakes yet! I felt as if I was a William’s Sister of the cooking world. 🙂

This recipe was  adapted from ‘Good Housekeeping’ (April, 2012).

Ingredients:

120ml sunflower oil (and a little extra to oil bundt tin), 250g self – raising flour (and extra to dust), 50g pistachios (grinded), 5g pistachios (roughly chopped for decoration), 3 medium eggs, 170g caster sugar, 1 tsp vanilla extract, 1/2 tsp bicarbonate of soda, 225g courgettes (finely grated), icing sugar (for decoration).

Method:

1. Grease the bundt tin and lightly sprinkle with flour.
2. Whisk the oil, eggs, sugar and vanilla extract into a large bowl.
3. Sift in the flour and the bicarbonate of soda then stir to combine. Preheat the oven to 180 degrees C / Gas mark 4.
4. Mix in the courgettes and the ground pistachios.
5. Transfer the cake mix to a bundt tin.
6. Bake for 35 minutes.  The cake will be done when the cake is golden and the metal utensil comes out clean.
7. Leave in tin to cool for 5 minutes.
8. To decorate, transfer the cake onto a serving plate then mix the icing sugar with warm water.
9. Drizzle the icing over the cake.
10. Scatter the chopped pistachio nuts over the top.

Mediterranean Courgettes

In Fashion

Early on in my food adventures I acknowledged that many restaurants served dishes with similar ingredients, which I assume was due to cooking seasonal foods.  I also noticed that restaurants tend to copy each other through styling their dishes, for example, it is now popular in England to present burgers on a piece of wood.  In early summer it is fashionable to cook with courgettes.  I took the hint from all of the courgette recipes and sales at the market.  It is a very good idea to cook what is in season because locally grown produce is: fresher, usually better value for money and there is an abundance of ideas for your recipes.  ‘Mediterranean Courgettes’ is a great meal for vegetarians or anybody who wants to jazz up courgettes.  I served mine with brown rice, but it could also be served with meat or as a side dish to a bigger meal.

This recipe was adapted from ‘Vegetarian Cooking’ (Coombe Books, 1993).

Ingredients:

3 tbsps sunflower oil, 2 small onions (peeled and finely chopped), 2 cloves of garlic (peeled and finely chopped), 1 red pepper (deseeded and chopped into small pieces), 1 can of butter beans, 1 can of plum tomatoes (blended), 2 1/2 small courgettes, 1 tsp oregano, 1 tsp coriander, a pinch of dried chilli flakes, salt and pepper.

Method:

1. Heat the oil in a pan and fry the onion, garlic and pepper for 5 minutes on a medium heat.
2. Add the butter beans, blended tomatoes and courgettes.
3. Stir everything well.
4. Add the seasoning to taste.
5. Cover and cook on a low heat for 30 minutes.

Saffy’s Top Tip

Tinned tomatoes can have quite a sharp taste, I think that to really make the best tomato sauce you have to sweeten the tomatoes by adding  a heaped tsp of brown sugar.

Devilled Scramble and Beans

Deceiving Food

Some of my favourite snacks do not look fancy or pretentious.  Poor man’s food but packed full of flavour.  I call this deceiving food because of the delicious surprises.  Devilled scramble and beans basically gives this common snack an interesting twist.  I love eating poor man’s food, it keeps me humble.  I feel this dish represents me in a way, humble beginnings but there is more to me than meets the eye.

This recipe was adapted from ‘The Best of Sainsbury’s Vegetarian Cooking’ (Reed International Books Limited, 1992).

Ingredients:

(Enough for 2)

olive oil or oil spray for frying, 1/2 small onion (peeled and chopped into small pieces), 1/2 garlic clove (peeled and chopped into small pieces), 2 large eggs, a splash of skimmed milk, a dollop of tomato ketchup, 1 tsp mustard, salt and pepper, 1 can of reduced fat baked beans, spinach leaves to garnish (or you can use herbs).

Method:

1. Heat the pan with oil and fry the onion and garlic until the onion is soft over a medium heat.
2. Beat the eggs, milk, ketchup, mustard and a sprinkling of salt and pepper.
3. Add to the pan with the onions and garlic and stir gently.
4. The eggs will be done when  they are soft and set.
5. Heat the baked beans in a pan and serve with eggs adding the garnish.

Spiced Up Salmon Noodles

Bonding

This dish is one of the best alternatives I have found to takeaway noodle dishes.  Full of flavour, fresh, healthy and satisfying.  Mummy thought it was great, I love making food we don’t feel guilty about eating.  My mother also taught me how to great ginger and the right cooking time for the vegetables.  We had a bonding moment, I think that is what made this dish extra special for me.  I love to be in control of the kitchen and can be very ratty when things do not go my way but when you cook with a loved one occasionally it can really make your day.

  This recipe was adapted from ‘Good HouseKeeping’ (April 2012)

Ingredients:

1 tbsp olive oil, 1 garlic glove (peeled and chopped finely), 1 inch of fresh root ginger (grated finely), 2 big salmon fillets (de boned, washed and chopped into small chunks, 1 large handful of mangetout, large pinch of dried chilli flakes, 3 large dollops of low fat low salt tomato ketchup, 2 tbsps soy sauce, 400g Champion Chow Mein Egg Free Noodles (cooked), large handful of bean sprouts, 4 spring onions (washed, sliced and chopped), 1 tbsp dried coriander.

Method:

1. Heat the oil in a wok and over a medium heat fry the ginger, salmon and garlic.
2. When the salmon has changed to a more opaque colour add the tomato ketchup.
3. After 3 minutes add the mangetout, chilli flakes, soy sauce and noodles.
4. Ass a little water and mix up and let the stir fry cook for roughly 5 minutes.
5. Gently stir and add the bean sprouts and spring onions.
6.  Add the dried coriander and season to taste.

Apple and Honey Muffins

Holiday Tummys

For my trip back to Barbados it is so important that my body looks fantastic, so  a few times a week I create  healthy snacks to deter hunger.  I stumbled upon this apple and honey  muffin idea on the internet.  Each muffin is a fabulous 120 – 140 kcal depending on the quantity you put in the muffin cases.  The ingredients fit in perfectly with my diet and they are so tasty.  My mother is very healthy as well so I felt the need to make her lovely healthy snacks.  There is nothing better than your mother letting you know she loves your food.  These are definitely helping her on her fitness regime.  Who would have though getting a holiday tummy would be so much fun.

Ingredients:

2 egg whites, 240g wholemeal flour, 1 tbsp baking powder, 1 tsp cinnamon, 170ml skimmed milk, 4 tbsps light olive oil, 4 tbsps manuka honey, 110g chopped peeled apples.

Method:

1. Pre heat the oven to 190 degrees C.
2. Lightly beat the egg whites.
3. In a large bowl mix milk, oil, honey and apples.
4. Gently fold in the egg whites.
5. In another bowl sieve in the wholemeal flour and mix in the powder and cinnamon.
6. Fold the dry ingredients into the wet ingredients.
7. Fill 12 muffin cases in muffin tins.
8. Bake for 18 minutes.

Strawberry and Avocado Salad

Brilliant

Whoever created the combination of avocado with other sweet and bitter fruits like kiwis and strawberries is a genius.  This salad is stunning, just exciting.  I have been converted to salad eating this summer.  I used to think they were boring side accompaniments or a bowl full of leaves dressed in a heavy overpowering calorific sauce.  My idea of a perfect salad is something which is healthy, delicious and exciting.

This recipe was adapted from ‘Asda Magazine’ May/June (Result Customer Communications, 2012)

Ingredients:

(Enough for 1)

A handful of fresh strawberries, 1/4 hass medium avocado, 2 handfuls of a rocket, spinach, chard and watercress mix, 1 tsp balsamic vinegar, 1/2 tsp sugar, 1/2 tsp sunflower oil, black pepper.

Method:

1. Whisk together the balsamic vinegar, sugar, a pinch of black pepper and sunflower oil.
2. Cut up the strawberries and avocado and put in a salad bowl with the spinach mix.
3. Drizzle over the dressing.
4. Toss lightly in a salad bowl.

Chicken Chasseur

Home Sweet Home

I had officially moved out of my University accommodation and on the way home I was planning my homecoming meal.  I felt making something comforting would be appropriate to celebrate home.  I was keen to use something with wine to represent celebration.  I had never used wine before in my cooking as I a rarely drink alcohol, but I know that as long as it is not overwhelming it can really enhance the dish.  This chicken dish was so much fun to make.  I was frying the chicken while mum was screaming at the men to run faster in the 100m men’s relay final, at the European Athletic championship in Helsinki.  I believe that every dish should either create a memory or remind you of one.

This recipe was adapted from ‘The Complete Low – Fat Cookbook’ (bay books)

Ingredients:

8 chicken thigh fillets, black pepper,  1 tbsp oil, 1 garlic clove (chopped finely), 1 large onion (chopped finely), 120g (chopped mushrooms), 2 tsps dried dill, 2 tsps dried coriander, 400g plum tomatoes (blended), 60ml vegetable  stock (made from 1 stock cube), 60ml white wine, 1 tbsp tomato ketchup.

Method:

1. Wash and prepare the chicken (trim fat and sinew).
2. Heat the oil in a heavy based frying pan and fry the chicken with a little black pepper in batches at a medium heat.
3. Drain the chicken on paper towels before putting it into a casserole dish.
4. Fry the garlic, onion and mushrooms for roughly 5 minutes.
5. When fried put on top of the chicken in the casserole dish. Pre heat the oven to 180 degrees C.
6. Combine the stock, wine, tomatoes and ketchup together.
7. Taste the sauce, then when it is to your satisfaction pour over the chicken.
8. Cover and Bake for 1 hour 15 minutes.

Valentine Shortbread with Strawberries and Cream

Lovey Dubey

I wanted to celebrate love and friendship for my latest dessert.  I wanted to toast those who have helped me through my most troubling and joyful moments.  I truly believe happiness is love so this recipe is for my beautiful people.

This recipe was adapted from ‘Sam Stern’s Student Cookbok’, Walker Books, 2009)

Ingredients:

175g plain white flour, 50g caster sugar, 110g soft butter, few drops of natural extract, 100ml whipping cream, icing sugar, fresh strawberries.

Method:

1. Sift flour into a mixing bowl then add sugar.
2. Then add the butter, make sure it is soft.
3. Rub lightly with fingers to make breadcrumbs.
4. Use your hands to make a dough ball.
5.On a lightly floured surface roll out the dough then cut out heart shapes.
6. Bake for 15 minutes until light brown and cool.
7. Put the cream in a bowl with a few drops of vanilla extract and a little icing sugar.
8. Mix with an electric mixer.
9. Layer shortbread with strawberries and cream.
10. Dust with icing sugar.

Summer Holiday Roast Chicken

Mediterranean Chicken

I am so fascinated by the history, ancient ruins and beautiful foods of the Mediterranean.  One day I will be able to explore its treasures, until then I can only imagine.  I wanted to try out some Mediterranean inspired recipes.  It was a hot day and I felt like something light and fresh.  I found this recipe which used olives and feta cheese.  I had never thought about roasting a chicken with cheese, just genius.

This recipe was adapted from ‘Good Housekeeping’ (June, 2012)

Ingredients:

100g crumbly feta cheese, 50g black and green olives (chopped), dried oregano, olive oil, black pepper,  whole medium-sized chicken, 1 lemon (quartered), 300g cherry tomatoes.  This can be served with rice or cous cous.

Method:

1. Wash and prepare the chicken.
2. Mix up the olives, cheese, oregano, 1tbsp oil and black pepper in a bowl.
3. Pre heat the oven to 180 degrees C.
4. Lift up the neck flap of the chicken and gently ease the skin off the breast of the chicken.   I used a knife but you can just do it gently with your fingers.
5. Push all of the mixture into the whole breast area.
6. Cover it with the skin and put down the neck flap securing it with a cocktail stick.
7. Put the lemon wedges into the cavity.
8. Put the chicken into a medium large roasting tin.
9. Drizzle over a little oil.
10. Roast for 1 hour 15 minutes.
11. Add cherry tomatoes and shake so they are coated in oil.
12. Cook for 15 minutes and then serve.

Saffy’s Top Tip:

Elevate the chicken scrunching up foil into a snake and place this under the chicken while it is roasting.  The juices and oil will then drip straight into the pan.  Do not worry the lemon and extra oil from the stuffing will still keep your chicken succulent and moist.

Banana Flax Breakfast Muffins

Best Start To The Day

These muffins are filling, nutritious and perfect for those of you who need more fibre in your diet.  Some of the ingredients include flaxseed, banana, all bran and wholemeal flour.  I love to make muffins because breakfast is my favourite meal of the day and I like to make it as special as possible.  Whether it is porridge and water, or eggs and smoked salmon, breakfast should either make you smile and relax or give you a serious energy boost.  Making your own muffins also saves you time in the mornings and stops you from buying high-priced coffee-house breakfast goods.  People always ask me what my secret is for being such a go getter and I tell them having a good breakfast helps.

Ingredients:

250 ml low-fat buttermilk, 126g all bran cereal, 40g flaxseed, 3 over ripe bananas, 128g sugar, 20g oil (choose high in poly saturates), 192g wholemeal flour, 1 tsp baking powder, 1 large egg, 1/2 tsp baking soda, 2 tsps ground cinammon, 2 tsps nutmeg, 1/4 tsp salt.

Method:

1. In a large bowl mix together the flaxseed, all bran and buttermilk.
2. Leave the mixture for 30 minutes.
3. In the meantime prepare the other ingredients and mash-up the banana or process in a blender with a little water until smooth.
4. After 30 minutes add the banana, sugar, egg, and oil.  Mix all the ingrdients together well.
5. Sieve in the flour and other dry ingredients. Mix well.
6. Pre heat the oven to 250 degrees C.
7. This mix can fill 12 muffin cases.  Fill the muffin cases and put in baking tins.
8. Bake for 20 for 25 minutes until the metal utensil comes out clean.
9. Leave to cool.