Tag Archives: easy recipe

Easy Recipe: Sticky Ginger Sponge Cake with Cinnamon Frosting

I love a bit of ginger cake and at this time of year it’s a lovely warming bake to make for the family. It’s sticky and spicy and you can dress it up for Christmas, or dress it down for every day cake eating if you prefer. This sticky ginger sponge cake with cinnamon frosting is special enough to serve for an occasion, or you could glitz it up a bit more and serve it as an alternative Christmas cake, and it’s about as easy as can be.

Easy Recipe: Sticky Ginger Sponge Cake with Cinnamon Frosting

It is a really simple bake, do not be alarmed by how much water you need to use, or how wet the batter is when you put it in the oven. It comes out beautifully. It’s also worth noting that if you can bake the layers and leave them wrapped up for a few days, the ginger flavour improves. So it’s a good make ahead bake if you need that.

If you like ginger but don’t want it to be too strong, you can always reduce the amount you use in the recipe. I like it to be quite feisty, so I’ve used quite a lot here.

Sticky Ginger Sponge Cake with Cinnamon Frosting

Ingredients
400g self raising flour
400g soft brown sugar
2 tablespoons ground ginger
1 teaspoon of ground cinnamon
2 teaspoons of bicarbonate of soda
110g baking margarine, plus extra for greasing
2 medium eggs, beaten
4 tablespoons of golden syrup
480mls hot but not boiling water
To make the frosting you will need…
250g unsalted butter
350g icing sugar
1-2 tablespoons of ground cinnamon
Milk, a couple of tablespoons
To decorate, 3 ginger nut biscuits and some gold glimmer sugar

Easy Recipe: Sticky Ginger Sponge Cake with Cinnamon Frosting

How to make your Sticky Ginger Sponge Cake

Preheat the oven to 180C/350FGas 4. Grease and line 4 8inch cake tins with baking parchment.

Put all of the ingredients into a large mixing bowl, with an electric whisk (or a big spoon if you prefer) combine all the ingredients Into a smooth batter. It will look a bit runny, but it’ll be ok once baked, I promise.

Pour the mixture into your prepared tins, make sure there’s an equal (ish) amount in each tin. I weigh them to make sure they are more or less the same. Bake in your pre-heated oven for 25-30 minutes, or until golden brown and the top is springy to the touch.

Leave them to cool in the tin. Once cool, you’re ready to build you cake.

To make your buttercream frosting beat the butter and icing sugar, ground cinnamon and 1-2 tablespoons of milk together until smooth. Taste the buttercream, you can add more cinnamon if you prefer and more milk if you feel it needs to be softer.

To put you cake together, cut the domed tops off 3 out of your 4 cake layers, saving the best looking one for the top. Put your first later on your cake stand or plate, carefully spread some of the buttercream on top. Top with the second layer and cover that in more buttercream. Do the same with the third layer and then top with your prettiest layer.

You can decorate it however you want, there was enough buttercream for me to smooth some around the sides of my four layer cake tower, and I think it made the cake look a bit prettier. I piled the rest of the buttercream on the top of the cake and then crushed some ginger nut biscuits and mixed in a couple of teaspoons of some glittery sugar I had left over from another bake, then spooned them over the top.

This ginger sponge cake looked very pretty and tasted absolutely fantastic. This is such a good cake for a ginger lover. Lovely stuff.

For the people asking how do you make ginger cake sticky, I think it’s the golden syrup. I think it sort of seeps out of the sponge over time and makes it all sticky and lovely. I might be wrong, feel free to correct me in the comments!

If you enjoyed this recipe, you might also like to try these Grasmere ginger biscuits.

Easy Recipe: Sticky Ginger Sponge Cake with Cinnamon Frosting

Recipe: Easy Easter Chocolate Tart

One of my favourite (and incredibly easy) things to make is an indulgent chocolate tart. Made with dark chocolate it is a delicious and pretty adult dessert. If dark chocolate isn’t your thing, you can swap it out for milk chocolate and enjoy a more family friendly pudding. I’ve jazzed up my usual chocolate tart for Easter and, well it was so popular that is disappeared within the hour!

Easter is undoubtedly a time for chocolate. If you can’t indulge your sweet tooth now, then when can you? This chocolate tart is really very simple to make, especially if you cheat and buy ready made pastry, and would be fun for kids to join in with too.

Recipe: Easy Easter Chocolate Tart

Easy Easter Chocolate Tart

Ingredients:
For the pastry –
4oz plain flour
2oz butter, cubed
A pinch of salt
2-3 tablespoons of cold water
-or- a packet of ready rolled shortcrust pastry

For the filling –
150g single cream
2 tablespoons of sugar
150g good quality dark chocolate, or milk chocolate if you prefer

2 bags of mini eggs to decorate, 3 if you’re a nibbler!

Recipe: Easy Easter Chocolate Tart

Method:
Tip the flour, salt and butter in a large mixing bowl. Using your fingers, rub the butter into the flour until it looks like breadcrumbs. Use a knife and stir in just enough cold water to bind the dough together. Do this gradually as you don’t want your pastry to be too wet. Once you’ve made the dough, cover the bowl and chill it in the fridge for 15 minutes or so before rolling out.

Or if you’re using shop bought, ready rolled pastry, take it out of the fridge about half an hour before you want to use it.

Pre-heat your oven to gas mark 5 or 190°

Take your pastry and roll it out to the thickness of a pound coin. You can either roll it out on a floured surface, or between two pieces of baking parchment. I find the baking parchment method quicker and a lot less messy.

Grease a 20cm tart tin and carefully put the pastry in the tin, pressing it against the sides. Let the pastry hang over the sides of the tin, you can trim it later. Prick the base all over with a fork. Top the pastry with a sheet of baking parchment and cover with baking beans, bake in your pre-heated oven for 10 minutes.

Remove the baking beans and parchment and pop back in the oven for another 8 minutes. Remove from the oven and leave to cool. Once cool, carefully with a sharp knife trim the pastry so it is flush with the top of the tin.

While your pastry is cooling, warm up your cream and sugar in a saucepan. Finely chop the chocolate and once the cream is simmering, turn off the heat and add the chocolate to the pan. Leave for a minute and stir until the mixture is smooth, like really thick hot chocolate.

Carefully fill the tart case with the melted chocolate mix, level it off and make an artistic swirl or ripple on the top if you want. Decorate with your mini eggs however you want. Put your tart in the fridge for a minimum of two hours, or overnight if you wish.

This chocolate tart is very, very rich, so a little goes a long way. It also makes an excellent pudding for Easter!

If you enjoyed this recipe, you might like these mini egg cookies or these peppermint crunch slices!

Recipe: Easy Easter Chocolate Tart

Easy recipe: Homemade Chocolate Jazzies

A few weeks ago I was mooching around one of my local charity shops when I spotted a silicone baking mold for a pound. They can be quite expensive, so I snapped it up and took it home. I think it was originally designed for small cupcakes or muffins, but this had homemade chocolate jazzies written all over it.

As a working from home mum I am often called upon to help entertain a child or two for the odd day during the school holidays. I don’t mind this as for me it’s probably easier to entertain two seven years olds, than one seven year old who is just so “boorrEDDD” of my company. I like to have a few crafts, activities and bakes up my sleeve to entertain any young visitors we may have; so I thoroughly cleaned my silicone mold and tucked it away for a rainy day.

Easy recipe: Homemade Chocolate Jazzies

As a keen baker I always have a good variety of sprinkles in my cupboard. For some reason kids love sprinking almost as much as eating the sprinkles. I had quite a few little jars which probably needed using up. Making homemade chocolate jazzies is a really good way of using them up. You could give each child a different kind of sprinkle so they know which jazzies are theirs, or they can mix and match.

I made some sparkly chocolate cups for Mother’s Day back in the spring, they are very similar to those, but slightly smaller and with billions more sprinkles.

Homemade Chocolate Jazzies

Ingredients:
250g of milk chocolate
Cake decorating sprinkles, stars, silver balls, whatever you fancy

You will need:
A saucepan, a glass bowl which will sit in the pan, but so it doesn’t touch the bottom; a metal spoon, silicone baking molds.

How to make your chocolate jazzies:
Boil some water and pour the water into your pan so it’s about 3cm deep. Carefully place the glass bowl in the pan making sure the bottom of the bowl doesn’t touch the water. This is called a bain marie.

Break your chocolate up into small pieces and put it in the glass bowl. The water in the pan needs to be at a gentle simmer, not bubbling and boiling. Stir the chocolate until it is melted.

Easy recipe: Homemade Chocolate Jazzies

Once the chocolate is melted, with a spoon scoop out some melted chocolate into each of the molds. Try and put an equal amount in each. If you’re good at this there might be just enough left over for some spoon licking afterwards. Gently shake the silicone tray so the chocolate settles.

Once you’ve used all of your chocolate, take your chosen sprinkles and sprinkle as much or as little as you like over the top of each chocolate. Leave them to cool for at least two hours. If you need them to set a bit faster for impatient boys, pop them in the fridge.

Easy recipe: Homemade Chocolate Jazzies

To serve, make sure they are properly set and carefully pop them out of the molds. You might want to be careful and tip them out onto a tray or over a dish to catch any excess sprinkles. We had many excess sprinkles because the boys were very enthusiastic about the sprinkling.

Easy recipe: Homemade Chocolate Jazzies

The homemade chocolate jazzies went down an absolute storm. The boys really enjoyed making them. They’re incredibly simple to do and they also really enjoyed eating them and sharing them too. My chocolate jazzie experiment was a success!

PS. If you’re wondering they they’ve got blue hands, we played with blue slime while the jazzies set and the slime coloured their hands for the day. They do have clean hands, I promise!

Easy recipe: Homemade Chocolate Jazzies

Recipe: Spinach, Pesto and Mozzerella Pinwheels

Pinwheels are such a simple thing to make, and they’re ideal for a picnic or for a simple lunch. They can be quite hearty, depending on what you fill them with. This week I peered into my fridge and found some spinach which needed using, I grabbed a few other ingredients and set to work making a batch of Spinach, Pesto and Mozzerella Pinwheels.

Pinwheels are sheets of puff pastry, filled with a tasty filling, rolled up with a tasty filling and baked in the oven. They’re really simple to make; especially if you decide life is too short to make your own puff pastry and you buy the ready made stuff. It usually costs about £1 for a sheet so it’s quite economical.

Recipe: Spinach, Pesto and Mozzerella Pinwheels

Spinach, Pesto and Mozzerella Pinwheels

Makes 15

Ingredients
1 pack of ready-made puff pastry
Half a jar of your favourite pesto, I used tomato pesto
2 large handfuls of baby spinach, chopped
One ball of mozzerella cheese
Fresh black pepper
75g finely grated Cheddar cheese

Instructions
On a large board unroll the sheet of puff pastry, leave it on the paper it comes wrapped in. Spread the pesto all over the pastry leaving a bare edge along one of the long sides of the pastry. Spread it out as evenly as you can.

Recipe: Spinach, Pesto and Mozzerella Pinwheels

Scatter the chopped spinach and torn mozzerella as evenly as you can over the top of the pesto and season with black pepper. You can add a little salt if you like as mozzerella isn’t a salty cheese. Scatter about 25g of the finely grated Cheddar cheese over the top, this will melt and help it all stick it all together.

Roll the pastry up along its long side; roll it us as tight as you can, as if you were making a Swiss roll. Wrap it in the paper in came in and put it in the fridge for 10 minutes or so. Meanwhile, pre-heat the oven to 200 degrees.

Remove the pastry from the fridge and carefully cut into rounds approximately 1.5cm thick. You should get around 15 pinwheels from this.

Recipe: Spinach, Pesto and Mozzerella Pinwheels

Place each round on a greased baking tray and top each one with a little of the finely grated Cheddar cheese. Bake for 18-20 minutes or until golden brown.

Remove from the oven and leave to cool on a rack for 15 minutes or so. Leave them to cool a little before serving, though they’re great cold too.

Ideal for a picnic, or for a weekend lunch; these Spinach, Pesto and Mozzerella Pinwheels are delicious served with a big salad and a nice cold glass of white wine.

If you enjoyed this, you might also enjoy these Super Speedy Cheese and Onion Pinwheels or these Greek Inspired Olive, Spinach and Feta Pinwheels.

Recipe: Spinach, Pesto and Mozzerella Pinwheels

Easy Recipe: Chunky Rocky Road with M&Ms

Last weekend we celebrated my nephew’s birthday and as is tradition, we all brought along a sweet treat for the birthday party. I was short on time, so the night before I threw together a quick rocky road, mixed things up with a colourful bag of M&Ms and took it along to the party. It was a real hit and I suspect I’ll be asked to make my chunky rocky road with M&Ms on a regular basis now!

A little while ago I shared my recipe for Butterfinger Mini Cups Rocky Road and ever since then I’ve been knocking up trays of this easy treat for all kinds of occasions and sometimes just because we fancy it. It’s a great little crowd pleaser, especially if there are chocolate loving children in that crowd.

Easy Recipe: Chunky Rocky Road with M&Ms

These Chunky Rocky Road bars made with M&Ms really hit the spot, plus they’re really colourful and a great addition to a party table.

Chunky Rocky Road with M&Ms

Ingredients:
200g Milk Chocolate, broken into small pieces
2 Tablespoons of golden syrup
135g Unsalted butter
200g digestive biscuits
100g Mini marshmallows
75g Raisins
110g M&Ms

Method:
Line a high sided baking tray with baking parchment. I used a small roasting tin because it seemed up to the job.

Put the milk chocolate, golden syrup and butter in a glass bowl. Using a bain marie (put an inch or two of hot water in the pan and place the glass bowl over the top making sure the water doesn’t touch the bowl) over a gentle heat. Stir the chocolate, golden syrup and butter until everything has melted together.

While the chocolate mixture is slowly melting, put the biscuits into a plastic bag and bash them with a rolling pin until they’re broken up, but not crumbs. Ideally you want a mixture of chunky pieces and smaller, crumbly bits. Once bashed, tip them into a mixing bowl. Add the marshmallows and raisins.

Take the M&Ms and put a handful to one side for decoration. Take the rest and add them to the biscuit mix.

Once the chocolate mixture has melted, take it off the heat and carefully tip the biscuity mix into the chocolate. Stir it well and make sure everything is coated. Then tip it onto your baking tray spread the mixture out. It needs to be about 2cm deep as a minimum, but the thicker the better as far as I’m concerned.

Easy Recipe: Chunky Rocky Road with M&Ms

Take the M&Ms you’d put to one side and scatter them across the top of the rock road, press each one gently into the melted chocolate. Hopefully this will anchor them in place once it’s set. Chill in a cool place, preferably a fridge for at least two hours. Then slice into generous pieces and enjoy!

Easy Recipe: Chunky Rocky Road with M&Ms

Easy Recipe: Festival Jacket Sweet Potatoes

We have these Festival Sweet Potatoes on a very regular basis. We call them Festival Sweet Potatoes because we first had them at the Just So Festival a few years ago. There’s a stall which sells them and more often than not we have them for lunch a couple of times while we’re there. They’re just jacket sweet potatoes with simple toppings, but they always remind us of our Just So Festival weekends.

I’m not sure the name of the company who sell these at Just So, but if you’re going, they’re well worth tracking down and trying for yourself. If you’re not going to the Just So Festival, then you might as well make these at home, they’re almost as good as the original! I love the food at Just So, there are so many different food stalls to try, you could happily eat a completely different cuisine for every meal while you’re there.

Easy Recipe: Festival Jacket Sweet Potatoes

We usually bake the festival sweet potatoes in the oven, but you can microwave or BBQ them too if you want. They make a great lunch or a nice side with fajitas or whatever else you fancy.

Festival Sweet Potatoes

Ingredients:
1 large sweet potato per person
Finely grated Cheddar cheese
Sour cream
Spring onions, finely sliced
Coriander

How to make your Festival Sweet Potatoes:
Heat oven to 220°. Wrap your sweet potatoes in foil or put on a baking sheet. Sweet potatoes tend to leak a sticky fluid when they bake, so this will save you having to clean your oven afterwards. Bake for about an hour, or until the potato is soft all the way through when you poke it with a knife.

Once baked, slit the top and open them up. Add as much finely grated Cheddar cheese as you like, not too much though. Dollop on some sour cream and sprinkle over with spring onions and coriander, then eat. It’s as simple as that.

Easy Recipe: Festival Jacket Sweet Potatoes

I like a lot of spring onions and coriander; but if you’re catering for a crowd you can just put the toppings in bowls and everyone can help themselves. These are great for a party. I like to serve them in the foil as this saves on washing up too!

Easy Recipe: Festival Jacket Sweet Potatoes

Recipe: Easy Pesto Baked Fish – family meal favourite!

If you were to ask my family what their favourite meal is, it would be Pesto Baked Fish. If you were to ask me what the quickest, healthiest meal I make is, it would be Pesto Baked Fish. It takes me about 2 minutes to prepare and 15 minutes to cook. The fish just seems to evaporate from their plates as soon as I put it in front of them. It’s a speedy-dinner winner!

We are very lucky to have a good traditional fishmonger in our village. I always try and buy my fish from there; it’s good to shop local when you can and the fish is incredible quality. It’s so fresh and they can bone it and prepare it any way I want. For this recipe I use one fillet of white fish per person. I was cooking for the boys so I needed two fillets of skin-on white fish. The sea bass looked great, so I opted for that. I have also bought some plaice fillets and put them in the freezer for another week.

Recipe: Easy Pesto Baked Fish - a family meal favourite!

If you don’t have a fishmonger local to you; you can buy packets of skin-on fillets of fish from the supermarket. You can choose any white fish you like the look of. I’ve made this with plaice, sole, cod, haddock or bass. If you’re cooking a thicker fillet of fish like cod, make sure you cook it for a bit longer to allow for the extra thickness of the fish.

The NHS recommends that we eat two portions of fish each week, with at least one portion being oily fish such as salmon. I’m sure this recipe would also work well with salmon, but my boys find it a bit boring and much prefer the white fish. The white fish I choose is low in fat, an excellent source of protein and contains some of those omega-3 fatty acids which are essential to our diet.

Pesto Baked Fish

Ingredients:
1 fillet of fish per person
Freshly ground pepper
1 heaped spoon of pesto, red or green pesto work equally well
1 teaspoon of breadcrumbs
A small knob of butter

Method:
Pre-heat your oven to 200°.

Check your fish over for bones and remove any that you find. Put your fish skin side down on a baking tray which has been covered in baking parchment. Grind some black pepper over the top and put a dab of butter on the paper either side of the fish.

Spread a heaped teaspoon of pesto over the fish. You can use red or green pesto, whichever is your favourite, both work well. Scatter your breadcrumbs over the pesto. I have a tub of dried breadcrumbs in my cupboard, but I have used fresh breadcrumbs. Both kinds are fine, use whichever you have to hand.

Recipe: Easy Pesto Baked Fish - a family meal favourite!

Bake in your pre-heated oven for 15 minutes (or longer if your fish fillets are thick). Check they’re cooked through, they should be starting to brown slightly at the thin edges. Once they’re cooked, take them out of the oven and serve.

Recipe: Easy Pesto Baked Fish - a family meal favourite!

As you can see I’ve served my fish today with creamy mashed potato and vegetables. In the summer it is accompanied by new potatoes and a lovely fresh salad. It’s a flexible, simple summer which is guaranteed to be wolfed down every time by my hungry boys.

If you enjoyed this recipe, you might also enjoy my 55 ideas for family meals your kids will actually eat.Recipe: Easy Pesto Baked Fish - a family meal favourite!

Easy Recipe: Sparkly Chocolate Cups

I love getting homemade cards and gifts from my son on Mother’s Day (and any other day he wants to make me something). As you can probably imagine, we’re quite big on baking at home and we bake for almost any occasion. I’m a firm believer in making life easy for myself. Whilst I’m happy to bake a fairly complex cake, there’s definitely space in my kitchen for incredibly simple recipes. I’ve made these Sparkly Chocolate Cups for Mother’s Day. They’re very, very easy to make and perfect for kids to make with a little adult supervision.

Easy Recipe: Sparkly Chocolate Cups for Mother's Day

Not only are they great for kids to make, if you lack confidence in the kitchen, these are so easy to make and look pretty impressive too.

Sparkly Chocolate Cups

Ingredients:
250g of good quality dark or milk chocolate
Cake decorating sprinkles, stars, silver balls, whatever you fancy

You will need:
A saucepan, a glass bowl which will sit in the pan, but so it doesn’t touch the bottom, a metal spoon, some cupcake cases – I used silicone but paper ones are fine.

How to make your chocolate cups:
Boil some water and pour the water into your pan so it’s about 3cm deep. Carefully place the glass bowl in the pan making sure the bottom of the bowl doesn’t touch the water. This is called a bain marie.

Break your chocolate up into small pieces and put it in the glass bowl, the water in the pan needs to be at a gentle simmer, not bubbling and boiling. Stir the chocolate until it is melted.

Once the chocolate is melted, with a spoon scoop about two dessert spoons of melted chocolate into each cupcake case. Gently shake each one so the chocolate settles.

Once you’ve used all of your chocolate, take your chosen sprinkles and sprinkle as much or as little as you like over the top of each chocolate. Leave them to cool for at least two hours.

Easy Recipe: Sparkly Chocolate Cups for Mother's Day

Once they’re cool you can either take the chocolates out of their cases and put them in a nice gift box or cellophane bag, or you could just present them as they are in their pretty cupcake cases.

They’re so easy to make and they look impressive, whoever you give these to will be as pleased as punch!

If you enjoyed this recipe, you might also like these super-easy love heart jam tarts.

Easy Recipe: Sparkly Chocolate Cups for Mother's Day

Recipe: Indulgent Chocolate Barleycup Tart

Last year I seriously cut down on my caffeine intake and now I just drink a couple of cups of tea or coffee a week. These days I seem to be very sensitive to caffeine and if I have a cup of coffee too late in the day, I just won’t sleep at night. I don’t want to cut it out completely, but I do have to keep an eye on just how much I drink. With this in mind, I was sent a jar of Barleycup to try.

I’ve swapped my lunchtime coffee for Barleycup and I’ve hardly noticed the difference. Barleycup is made from roasted cereal grains and chicory roots and is free-from caffeine and contains no artificial additives. Barleycup is also gluten-free and certified by Coeliac UK.

Recipe: Indulgent Chocolate Barleycup Tart

Recipe: Indulgent Chocolate Barleycup Tart

Not content with just drinking it, I wondered if it would be any good to bake with. It turns out that it was. I made a variation on a chocolate and coffee tart, I made a deliciously indulgent Chocolate and Barleycup Tart which was every bit as good as the original. Here’s my recipe…

Chocolate and Barleycup Tart

Ingredients:
For the pastry –
4oz plain flour
2oz butter, cubed
A pinch of salt
2-3 tablespoons of cold water
-or- a packet of ready rolled shortcrust pastry

For the filling –
150g single cream
2 tablespoons of sugar
150g good quality dark chocolate
2 tablespoons of Barleycup powder dissolved in 4 tablespoons of boiling water

Method:

Tip the flour, salt and butter in a large mixing bowl. Using your fingers, rub the butter into the flour until it looks like breadcrumbs. Use a knife and stir in just enough cold water to bind the dough together. Do this gradually as you don’t want your pastry to be too wet. Once you’ve made the dough, cover the bowl and chill it in the fridge for 15 minutes or so before rolling out.

Or if you’re using shop bought, ready rolled pastry, take it out of the fridge half an hour before you want to use it.

Pre-heat your oven to gas mark 5 or 190°

Take your pastry and roll it out to the thickness of a pound coin. You can either roll it out on a floured surface, or between two pieces of baking parchment. I find the baking parchment method quicker and a lot less messy.

Grease a 20cm tart tin and carefully put the pastry in the tin, pressing it against the sides. Let the pastry hang over the sides of the tin, you can trim it later. Prick the base all over with a fork. Top the pastry with a sheet of baking parchment and cover with baking beans, bake in your pre-heated oven for 10 minutes.

Remove the baking beans and parchment and pop back in the oven for another 8 minutes. Remove from the oven and leave to cool. Once cool, carefully with a sharp knife trim the pastry so it is flush with the top of the tin.

Recipe: Indulgent Chocolate Barleycup Tart

While your pastry is cooling, warm up your cream and sugar in a saucepan. Finely chop the chocolate and once the cream is simmering, turn off the heat and add the chocolate to the pan. Leave for a minute and stir until the mixture is smooth. Add in your Barleycup mixed with water and stir until combined.

Carefully fill the tart case with the Barleycup and chocolate mix, level it off and make an artistic swirl or ripple on the top if you want. Put your tart in the fridge for a minimum of two hours, or overnight if you wish.

To serve, garnish with raspberries or chopped nuts. It is very rich, so a little goes a long way.

I can confirm that Barleycup is a great coffee substitute in baking. It works really well, adding a slight bitter note and complexity to the tart. I’ll definitely be baking with it again, I wonder what a Barleycup and walnut cake would be like?

Recipe: Indulgent Chocolate Barleycup Tart

Note: I was set a jar of Barleycup to bake with. I have not been otherwise compensated for this post.

 

Recipe: Delicious Armenian Red Cabbage Salad

For our wedding anniversary a few weeks ago, my husband and I went to the Armenian Taverna in Manchester for dinner. We used to go there a lot in the days before we became parents, partly because the food was absolutely fantastic and partly because my husband is half Armenian and it’s good to celebrate those roots. Together we feasted on the beautiful mezze plates and chatted like the old days. We both fought over the small but delicious portion of Armenian Red Cabbage Salad, a dish I’ve decided to recreate at home because it was that good!

Mezze is always my favourite part of any Armenian meal. I love piling my plate with little heaps of good salads and sides, with dollops of rich hummus served with still warm lavash bread. Delicious.

Recipe: Delicious Armenian Red Cabbage Salad

This Armenian Red Cabbage Salad is and always has been one of my favourite dishes. The salad is really simple to make and keeps for a few days in the fridge. I like to make a big bowl of it and serve it with almost anything. We had it this week with lamb koftas with a little salad and some lavash bread. It was so good I polished the rest of the bowl off for lunch.

It is better if you can make it the day before you need it as it really allows the flavours to develop. It’s so simple and I think a really flavoursome and slightly healthier alternative to coleslaw.

Armenian Red Cabbage Salad

Ingredients
1 small red cabbage, or half a large one
1 dessert spoon of caster sugar
2 dessert spoons of Balsamic vinegar
1 dessert spoon of good olive oil
A handful or sultanas or craisins
A good handful of fresh flat leaf parsley, finely chopped
Salt & pepper
Walnuts, optional

Method
Finely slice your red cabbage and toss in a bowl to separate all the slices. In a small jar add your sugar, balsamic vinegar, olive oil and some seasoning. Put the lid on the jar and shake it hard until it is well combined.

Pour the dressing over the red cabbage, add in your handful of sultanas or craisins and stir. Give the salad a taste and add more seasoning if you think it needs it. Cover the bowl and put in the fridge overnight.

Before serving, remove from the fridge and leave it out for an hour or so to bring it up to near room temperature. Stir through the chopped parsley and taste again to check the seasoning, adjust if you think it needs it. If I have any walnuts I sometimes like to chop them up a little and throw them into the salad too.

Recipe: Delicious Armenian Red Cabbage Salad

Serve however you want. We like our Armenian Red Cabbage Salad served with a mezze lunch or it’s great with lamb or this traditional Armenian Imam Bayildi recipe. This Armenian Red Cabbage Salad hits so many delicious sweet, sour and crunchy notes, I’m sure it’ll become a family favourite of yours too!

Recipe: Delicious Armenian Red Cabbage Salad