Melissa’s Satisfying Salads for all weather

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    Hello, Melissa here! If like me, you’re in the UK, it usually means your salad needs to fit all weather and these ones really do. So here are 7 Summer salads for rain or shine; a delicious mix of hearty and wholesome with fresh and zesty. Lots of great ones to share as well as ones to make double and have the next day or take to a picnic. As ever, feel free to add in any ingredients you’ve got that need using up to minimise your kitchen waste and make your food go further.   1. Lentil Salad with Sumac Dressing This lentil salad with a delicious sumac dressing is a winner with everyone! If you haven’t been swayed with lentils just yet, maybe you will after this. A great hearty salad for a sunny weekend and great to take on a picnic too. Get the recipe.     2. The Big Chickpea Chopped Salad This was pretty much born out of me having an *ingredients check in* and trying to use up everything hiding in my fridge and cupboards before t

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. Remove the cakes from the tins.

6. Spread the cooled cakes with the frosting. (Or freeze the cakes until needed, defrost, then add the frosting to serve.) Place one round cake on top of the other (cut into 15 slices) or slice the traybake into 30 small squares. Crush the additional walnuts and sprinkle over to decorate.

*If you’re making yoghurt ‘cream cheese’, line a sieve with two pieces of kitchen paper and place over a bowl. Pour in the yoghurt, cover with a plate and leave to strain in the fridge for 24 hours or longer. When the yoghurt has strained and thickened, mix with the rest of the frosting ingredients in step 5.

The post Carrot Cake with Honey Yoghurt ‘Cream Cheese’ appeared first on HEMSLEY + HEMSLEY - healthy food and living.



source http://www.hemsleyandhemsley.com/recipe/carrot-cake-honey-yoghurt-cream-cheese/

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