lemon lavender loaf

Summer still seems a whole long time away but it's not early too bake something that provides a glimmer of hope that Spring is just around the corner. Lavender and lemon are two of my favourite ingredients and this delicious cake makes perfect use of them both.

To make mix 250 grams of plain flour with the zest from two lemons, a tablespoon of dried lavender, 125 grams of caster sugar, half a teaspoon each of baking powder and bicarb. In another bowl melt 100 grams of butter and mix with 200 grams of plain yoghurt and two eggs. Mix the wet with the dry until just combined and pour into a lined loaf tin. Bake at 180 degrees for 40 minutes (until a skewer comes out clean). Meanwhile mix the juice from the lemons with a couple of tablespoons of icing sugar. When the cakes comes out the oven skewer it all over and pour on the lemon syrup. Top with a sprinkle of granulated sugar and a pinch of lavender. Serve with a cup of tea and think of the summer.

Recipe from the BBC.

the best banana bread

*with the addition on Nutella

Banana bread is hard to beat in the middle of winter when it takes half an hour to put on enough clothes to go outside. It is also a brilliantly forgiving recipe. Dense and soft with a crispy crust served toasted with butter or simply on it's own with a cup of tea. Absolutely delicious. 

To make mash the bananas and mix with the butter, egg and sugar before combining with the bicarb, flour and salt. Use whatever flour you want/have, I used Doves Farm gluten free plain. Pour half the mixture into a lined loaf tin and dollop on a few teaspoons on Nutella. Pour the rest of the mixture on top and bake at 170 degrees centigrade for 50 minutes (it may need a little longer). 

Recipe adapted from Sophie Dahl.

raw chocolates

So now onto a slightly less heart stoppingly rich way to use the salted caramel sauce I made a couple of posts ago, although no less indulgent. Raw chocolate is surprisingly easy to make and compared to traditional chocolate making takes no time at all. I followed the recipe on my packet of cocoa butter adding cocoa powder and a sweeter. Instead of the agave the recipe called for I used honey. Once all the ingredients were melted together in a Bain Marie I poured a scant teaspoon full into the bottom half of a cake pop mold and put it in the freezer for 10 minutes. The chocolate mixture will be very runny but will set quickly. I then put a small amount of salted caramel from the fridge in the centre of each mold with a couple of pan roasted almond flakes and topped with the remaining chocolate (kept warm on the hob). Using s silicon mold makes them super easy to pop out.

If you don't eat them all at once keep them in the fridge. 

chocolate pots

Sometimes you need a pudding to make Monday manageable and the salted caramel in my fridge is calling me.

Salted caramel chocolate pots are the answer and a perfect way to use all those Gu glass ramekins everyone has littering the back of their kitchen cupboards instead of just buying more. I used dark chocolate as I think the salted caramel needs something slightly bitter to cut through it's richness. You could use milk chocolate but this would probably work better with something tart like berries rather than the caramel.

Start by melting a bar of good quality dark chocolate over a Bain Marie. Once melted take off the heat and mix in 50 ml of boiling water. Stay with me here, the water will mix in and shouldn't make the chocolate cease up. Add a drop of vanilla and 75 ml of double cream. Pour into your ramekins that already have a good dollop of salted caramel in the bottom. Pop into the fridge to set and serve as they are or will a sprinkle of sea salt.

Adapted from a Green & Blacks recipe. 

happy haggis day

salted caramel

Okay it's been a while. Maybe a little longer than that. So I'll start while something super tasty, a jar of homemade salted caramel. Spread it on toast, biscuits, ice cream or simply eat it by the ladle full. When it comes to food trends there seem to be some that stick and some that happily disappear as quickly as they appeared. Salted caramel has certainly been one of former, it has now carved it's place on every menu and something you should probably have a jar of in your fridge. 

To make one jam jar (minus an all important tasting tablespoon) put 200 grams of granulated sugar in a heavy bottomed pan over a medium heat and leave to dissolve. Here you have to resist the urge to mix it, as a spoon will ruin your caramel, just give it the occasional shake. When the sugar has completely dissolved a couple of minutes later whisk in 100 grams of butter (I used salted here as it was what I had), the mixture will bubble so be careful. Once all mixed in then slowly whisk in 120 ml of double cream. Leave on the heat whisking as you go for another minute or so. Take off the heat and add one teaspoon of sea salt (not too much or The Salt Council will be after you). Pour into a clean jam jar and leave to cool slightly before adding a spoon! 

bénédictine liqueur

Many years ago my brother and I worked together at bar that had a selection of spirits that I am pretty sure came from the owners kitchen in the eighties. This included a bottle of Bénédictine Liqueur. The only person to have sold any of this, in a good seven years, was my brother to the wife of a vicar that visited. I'm not sure if it's making a comeback but this cocktail looks pretty yummy. Anything with that tastes like turkish delight is top in my book.