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This really is pretty straightforward and has the advantage of being fine for those who are gluten intolerant. Do not use low fat crème fraiche.

The recipe for the Spinach Salad referred to is: a handful of mint, chopped, 2 garlic cloves, chopped, 1 tsp. runny honey, 1/2 tsp. Dijon mustard, salt and pepper, 2 tbsps. red wine vinegar, 6 tbsps. olive or rapeseed oil, 175g. / 6ozs. spinach and 1 small red onion finely chopped. Remove the stems from the spinach if it is not young and put in a bow with the onion. Mix all the other ingredients together to form the dressing and pour over. Serve at once. Continue reading “November Recipe: Sweetcorn and Spring Onion Tart with Polenta Crust”

This recipe is easily adapted for the apples and pears in season at the moment. I have given you all the variations for this cake so that you can use the fruit that is available at the time.

My only advice is to make the caramel if possible in a pan that is not non stick so that you can see what is happening to the sugar mixture. Do not go away and answer the telephone. Stay with it, it changes rapidly and you do not want it too dark otherwise it will taste burnt.

This cake is made using the all in one method so do make sure your butter is nice and soft. Take it out of the fridge several hours before making or microwave briefly to soften but do not melt. Continue reading “October Recipe: Red Plum (or Apple) Caramel Cake”

This cake is delicious but please do use fresh beetroot (you can cook it the night before).  It really doesn’t work well with the packaged variety and fresh beetroot is so readily available.  Should you want to cut down on the chocolate consumption you do not have to serve it with the chocolate sauce (which would mean using 100g. less of chocolate), you could use yogurt and a fresh fruit compote as an accompaniment. Continue reading “August Recipe: Chocolate, Beetroot and Orange Cake”