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Showing posts from April, 2019

Jasmine’s 6 Supreme Summer Salads

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It’s salad time! I’m not one for craving or missing salads, but when that sun kicks in, I definitely get that salad feeling. With a dish that’s light, seasonal and nourishing, there’s truly something for everyone. Here are some of my favourites that play with textures and ingredients to keep things fresh and delish.Vata Pakti Bowl: Sautéed Cucumber, Green Beans, Beetroot and CarrotDesigned to ground you when you’re feeling wired, this bowl of sautéed veggies is a great one to wind down from stressful summer days.Pitta Pakti Bowl: Caramelised Celery, Avocado and Radicchio Salad Bowl (East by Westpage 144)Designed to cool you off with that creamy avocado and crunchy veg, this is the ultimate hot summer day recipe.Kapha Pakti Bowl: Roasted Broccoli, Cauliflower and Aubergine Salad Bowl(East by Westpage 145)This bowl is perfect for when you need a bit of a kick — slow, sweaty August days, anyone?Caramelised Celery, Courgette and Pumpkin Seeds With Mint, Manchego and RocketA salad that pla…

Melissa’s tools to Fighting Food Waste & Consuming Less

Melissa’s tools to Fighting Food Waste & Consuming Less

Carrot Cake with Honey Yoghurt ‘Cream Cheese’

How To: 1. Preheat the oven to fan 180°C/Gas mark 6 and line the base of two 23cm-diameter cake tins (for a whole cake) or a 20cm x 40cm baking tin (for a traybake) and grease the sides with butter.
2. In a large bowl, combine the ground almonds with the salt, bicarbonate of soda, cinnamon and nutmeg.
3. In a separate bowl, beat the eggs with the maple syrup and melted butter, then stir in the carrots, raisins and walnuts before mixing with the dry ingredients in the large bowl.
4. Pour the batter into the prepared cake tins or tin, spreading it out evenly, and bake in the oven for 35 minutes until springy to the touch and golden brown on top. Remove from the oven and place the tins on a wire rack to cool.
5. While the cakes are cooling, make the frosting. Add the strained yoghurt or cream cheese/quark/goat’s curd mixture to a bowl and mix in the honey and vanilla extract. Taste, adding a tiny pinch of salt if needed, then leave in the fridge until the cakes have cooled down completely. …

Carrot Cake with Honey Yoghurt ‘Cream Cheese’

How To:1. Preheat the oven to fan 180°C/Gas mark 6 and line the base of two 23cm-diameter cake tins (for a whole cake) or a 20cm x 40cm baking tin (for a traybake) and grease the sides with butter.2. In a large bowl, combine the ground almonds with the salt, bicarbonate of soda, cinnamon and nutmeg.3. In a separate bowl, beat the eggs with the maple syrup and melted butter, then stir in the carrots, raisins and walnuts before mixing with the dry ingredients in the large bowl.4. Pour the batter into the prepared cake tins or tin, spreading it out evenly, and bake in the oven for 35 minutes until springy to the touch and golden brown on top. Remove from the oven and place the tins on a wire rack to cool.5. While the cakes are cooling, make the frosting. Add the strained yoghurt or cream cheese/quark/goat’s curd mixture to a bowl and mix in the honey and vanilla extract. Taste, adding a tiny pinch of salt if needed, then leave in the fridge until the cakes have cooled down completely. Re…