Jasmine’s 7 Favourite Organic Pantry Staples

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Happy Organic September!Organic September is an initiative from theSoil Association, who work to raise awareness of the many benefits of consuming organic, whether that be food, farming, fashion or beauty. Supporting organic products goes a long way towards the long-term health of the planet and of our bodies, soI try to buy organic foods wherever I can, especially for the ingredients that I use the most in my kitchen. These are my faves.Duchy’s basmati riceI need to have basmati rice in the pantry at all times — it’s the basis ofkitchari, my absolute go-to meal for breakfast, lunch or dinner, and plenty of other fave recipes too. White rice is much more digestible than brown rice, but Duchy’s do a brown basmati as well if that’s more your speed. Both are grown without artificial chemicals and fertilisers, and part of the sales benefit The Prince of Wales’s Charitable Foundation.Supermarket own-brand or farmers’ market organic eggsA few years ago, I judged the eggs for the Soil Associ…

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.


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