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Showing posts from April, 2019

Having a BBQ? Jasmine’s Best Recipes for Grilling

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In anticipation of National BBQ Week, which starts in just over a week’s time on the 25th of May, and in a bid to spend as much time outside as possible, here are some of my favourite recipes for a barbecue party — whether for one person, 2 or more! Even if you’re just cooking up these recipes using an oven grill, griddle or regular pan, I’m sure you’ll agree that summer vibes are always welcome. Here are some recipes that have become firm favourites over onjasminehemsley.com.BBQ Basted Veggies With Almond AioliA recipe that can easily be made vegan by substituting your fav cooking oil for the ghee, and that works with whatever veggies need using up in the fridge.Pickled Red Cabbage With Hazelnuts and Griddled AppleThis recipe says to griddle the apples on a pan, but you can just as well do them on the barbecue for an extra special touch. Plus this makes a wonderful crunchy and tangy side to richer dishes.Black Rice BBQ SaladA lovely filling salad that works as a main or as a side, to…

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…