Bagna Cauda

How To:1. Wash and prepare the vegetables. Break the chicory down into individual leaves and slice the fennel and celery into crudités. Make sure that they are nice and dry by patting with a clean towel. Keep them somewhere cool until ready to serve.2. Melt the butter or ghee in a saucepan, add the anchovies, parsley and cayenne and cook gently until the anchovies dissolve into the butter.3. Add the crème fraîche, 250 ml water and the garlic and slowly bring to the boil. Lower the heat and gently simmer for 15 minutes, stirring frequently, until reduced by half, then blend.4. Test a crudité in the mixture to check the consistency. If the flavour isn’t intense enough, then simmer a little longer to reduce and thicken.5. Serve in a warm dish over a candle or in a fondue pot, swirling through the extra virgin olive oil kept earlier from the anchovies. If the sauce begins to separate, give it a little whisk.6. Dip the vegetables into the Bagna Cauda and enjoy!The post Bagna Cauda appeared…

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.



Comments

Popular posts from this blog

Starting a Routine : Fitness Goals for 2019

Feeling the Music - Top 10 Most Relatable Songs

11 ways to relieve stress