Spiced Pumpkin Cookies

soft cakey pumpkin biscuits

I picked a pumpkin last week and I think I might spend all of October eating it.   I carve a bit off and it still looks almost as big as it was before.  It wouldn’t be so bad if the rest of this household loved pumpkin but at the moment it seems that me and Master Spice are the only ones who like it, and Master Spice only began eating a week ago so I can’t rely on him to eat much.

Although I love pumpkin and would like to make lots of roasted vegetable dishes I think I might be the only one eating them.   My lovely husband was not quite as lovely as normal the other night when he actually refused to eat my delicious pumpkin creation and went and got a pizza out of the freezer.  Well, more for me, although pumpkins are pretty big so that means a lot lot more.

It seems I’m going to have to disguise the pumpkin and add it to cakes and biscuits instead of savoury dishes.  Rather appropriately, this month’s Random Recipes at Belleau Kitchen has the theme, ‘something sweet’ and instead of using a recipe book we have to pick a random recipe from an internet recipe search.  Even without Random Recipes I would probably have resorted to the internet to find a pumpkin cookie recipe.  With this in mind I decided to search the internet for ‘pumpkin cookies UK recipe’, as I knew lots of US recipes would come up and I’m lazy and didn’t want to have to convert cup measurements.  This was the first recipe in the list and is from All Recipes.

I admit that I did adapt the recipe very slightly.   I used half the amount of sugar as it looked like it would make very very sweet cookies.  I also used mixed spice instead of individual spices.  Even with half the sugar, the cookies were still sweet enough for me and if you put a little icing on the top it makes them even sweeter.

I was hoping the recipe would give me lovely moist maybe slightly chewy cookies. What I got was lovely moist light cakey cookies.  The consistency was definitely more cake than cookie.  Now, that wasn’t a problem as I love cake and even if it comes in the disguise of a cookie, I won’t complain, but I do feel it’s fair to warn you, in case you also have two thirds of a huge pumpkin staring at you across the kitchen.   And just in case you are rather particular about the consistency of your cookies.

As you can see, I attempted to make a spider’s web decoration with the icing on top of some of the cookies.   If you want, you could try and decorate these for Halloween, but I’ll admit that I ate most of them plain.


300g plain flour

1 tsp baking soda

1 tsp bicarbonate of soda

3 tsp mixed spice

150g caster sugar

125g butter

1 egg, lightly beaten

1 tsp vanilla extract

250g pumpkin puree

To decorate (optional)

Icing in a tube

How to Make Spiced Pumpkin Cookies

1. Turn the oven on to 180C.   Line 4 baking trays with baking paper.

2. Put the flour, baking powder, bicarbonate of soda and mixed spice in a bowl.

3. Put the butter and sugar in a large mixing bowl and cream together.   Add the egg, vanilla and pumpkin puree.   Beat together.

4. Add the bowl of dry ingredient to the bowl of wet ingredients and mix together.

5.  Using a tablespoon, put spoonfuls of the mixture onto the baking trays, leaving a  gap around each cookie as they will spread in the oven.

6. Bake for 15 -20 minutes.   Mine were ready after 15 minutes.

7. Leave the cookies to cool on a wire rack and if you want, decorate them.

As well as Random Recipes I am also linking these to Treat Petit at The Baking Explorer and on alternate months by Cakeyboi, Tea Time Treats hosted by Lavender and Lovage and on alternate months by The Hedgecombers and also to Lets Cook for Halloween at Simply Food.

I am also entering these into a Halloween baking competition that Cakeyboi is running along with Kleeneze.

random recipes new logoTreat PetitTea Time TreatsLets cook for Halloween


Cauliflower Tabouli

tabouli made of raw cauliflower, herbs and sundried tomatoes

Some vegetables are most definitely underused in my kitchen.   One of them is cauliflower.   I admit I don’t really like it.   To me, it’s the lamb of vegetables i.e. it needs to be flavoured with something more palatable before I’ll happily eat it.  Cooked cauliflower can represent all that is bad about stereotypical British food. Wet, soggy, tasteless and bland with a nasty aftertaste.   If that’s what you think too, just give it a chance raw.  You might be pleasantly surprised.

This cauliflower tabouli is made with raw cauliflower and raw cauliflower is a completely different vegetable.  Yes,  it is.   Raw cauliflower is crisp, tasty, perfect in salads or just on it’s own for a healthy vegetable snack.  That’s right, I like raw cauliflower, I just don’t use it enough.

I saw this recipe in Delicious Magazine and it jumped out at me straightaway.   I’d been wanting to make a cauliflower tabouli for quite a while, but as I rarely buy cauliflowers, it’s not something I often have the ingredients for at home.  This time though, I’d picked a small cauliflower at the pick your own and was actually looking for ways of using it without cooking it.

Blitzed up the cauliflower is a good substitute for bulghur wheat.   It’s not the same, but as long as you’re not expecting it to be, that’s fine.   I loved the little grains of white cauliflower amongst the fresh herbs, garlic and the punchiness of the sundried tomatoes.   It’s definitely a reason to buy a cauliflower, even if you’ve avoided it since being an adult.

Of course, you could make this tabouli with bulghur wheat or couscous instead but the cauliflower makes a nice change and is a good way of getting some extra vegetables in your diet.   Or your family’s.

The recipe is from My Petite Kitchen Cookbook by Eleanor Ozich.

Ingredients – Serves 4

1/2 cauliflower

Large handful of mint

Large handful of basil

Large handful of parsley

1 clove of garlic, crushed

70g sundried tomatoes, roughly chopped

Juice of 1 lemon

Black pepper

Extra virgin olive oil

How to make Cauliflower Tabouli

1. Put the cauliflower and garlic in a food processor and blitz until the grains are about the size of grains of rice.

2. Add the herbs and blitz again until all the herbs have been chopped.

3. Put the mixture from the food processor into a bowl and add the lemon juice, sundried tomatoes, black pepper and olive oil.   Stir together.

I am linking this to Extra Veg, hosted this month by A Mummy Too and started by Fuss Free Flavours and Utterly Scrummy. I am also linking to No Croutons Required, hosted by Tinned Tomatoes and on alternate months by Lisa’s Kitchen.  I am also linking to Tinned Tomatoes‘ Bookmarked Recipes, hosted this month by Feeding boys and a Firefighter.

Extra VegNo Croutons RequiredBookmarked Recipes


Butternut Squash and Spinach Stuffed Pasta with Sage Brown Butter

Pasta stuffed with butternut squash and spinach and served with a drizzle of sage brown butter

Last week I went vegetable picking at the pick your own again.   In summer when I used to go it was full of people, most of them picking strawberries and other berries.  This time it was deserted.  Little Miss Spice, Master Spice and I were the only ones there gathering squash and brassicas.  It was strange, but in a good way.   We came away with cauliflower, cabbage, butternut squash, a pumpkin, a marrow and a kohlrabi – enough to last a couple of weeks.

The only decisions now are how to cook and eat all these lovely local vegetables.  At the time I was also searching through my assigned Secret Recipe Club blog, Flavours by Four.   I was torn between sweet and savoury – red velvet chocolate chip cookies or Greek pizza.   Just to make the decision more difficult for myself,  I decided to search my assigned blog for recipes using the vegetables we’d picked.  I came across these yummy looking stuffed pasta shells and my decision was made, well after considering the sausage and butternut pasta bake too!

I easily found all the ingredients I needed except the pasta shells.  Could I make it without pasta shells?  What about lasagna?  Well,  it would taste the same but could I get the right look?   I ambitiously decided that maybe I could fold the lasagna sheets around the filling to make them look like shells.

I cooked the lasagna sheets and then began to try and fold them around the filling.   I needed more hands.   As soon as I moved onto another shell the one I’d just arranged would begin to fall apart.   I gave up.   I’m sorry, I know it is possible but today was not going to be that day.   I decided to just roll the lasagna sheets around the filling like cannelloni.   Perfect.  I also put a little of the filling on top of the pasta to make it as similar as possible to the original recipe.   It may not look quite the same but trust me, it is and it definitely worked.  The roasted butternut squash, spinach, lemon and sage are a delightful earthy but sweet combination of autumn flavours.  It’s probably not the healthiest of dinners but it is very comforting and perfect as the nights begin to get longer and colder.

Butternut squash cannelloni

Ingredients – Serves 4

1 butternut squash (mine was on the small side), peeled and cut into cubes

Olive oil

2 large handfuls of spinach

280g ricotta

1 egg

2 garlic cloves, crushed

Zest of 1 lemon

3 tbsp grated parmesan

Black pepper

8 sheets of lasagna

About 16 sage leaves

knob of butter

How to Make Butternut Squash and Spinach Stuffed Pasta with Sage Brown Butter

1. Put the butternut squash in a roasting tin, season with salt and pepper and then drizzle with olive oil.  Roast in the oven for 30 minutes.

2. Put the spinach in a saucepan with a little water and let it wilt.  Take it out and leave it in a colander to drain.   When it is cool enough to handle, use your hands to squeeze the excess water out and roughly chop.

3. Cook the sheets of lasagna.  When they are ready, put them in a bowl of cold water so they don’t stick together and so they are not too hot to handle.

4. In a large bowl beat the egg.  Add the ricotta, garlic and lemon zest and beat together with a fork.   Add the spinach, butternut squash and 2 tablespoons of the parmesan. Season with black pepper and stir to combine all the ingredients.

5. Coat an oven-proof dish with a little oil  Mine was approximately 20cm x20cm.

6. Take one sheet of lasagna and spoonful of the filling.  Put the filling at one end and roll up the lasagna sheet around it.  Put the filled pasta in the oven-proof dish and repeat until all the sheets of lasagna have been filled.

7. Spread any extra filling over the top of the pasta and sprinkle on the extra tablespoon of parmesan.

8. Bake in the oven for 30 minutes at 180C.

9. Melt the butter in a saucepan.  Add the sage leaves.  Cook until the butter begins to turn brown and the sage leaves are going crispy.   Spoon a little of the butter and sage leaves over each portion of the pasta as you serve it.

9. Serve with some more green vegetables.

To see what other SRC participants have made, click on the link below:


I am also linking this to Tasty Tuesdays at Honest Mum.

Tasty Tuesdays

Cake Balls

Cake balls or cake pops

Cake balls.   Cake pops.   Balls.  Pops.  Balls.  Whatever you want to call these, they are fun, tasty and absolutely morish.  We didn’t have these when I was a child but even so, they remind me of the type of treats we used to get a children’s parties.

You may be thinking that they are just for kids.   Or even that they are something I made with Little Miss Spice.   Oh no.  Sometimes I want to play at being a child all on my own. I want to be able to have fun in the kitchen without a little person grabbing things and deciding what the finished product is going to look like.

I know that Little Miss Spice would love mixing up cake and melted chocolate with her hands.   She would also love dipping the cake balls in the liquid chocolate and rolling them in the sprinkles

The truth is, I also wanted to do all those things, and I wanted to do them by myself for once.   Cake balls may look like a kid’s thing, but I don’t know many adults who would say no to one of these.

They are surprisingly easy to make.   If you had leftover cake they would take next to no time to make.   But honestly, who has leftover cake?  Most of the time I am wishing I had cake!

Of course I had to make cake.   I made a beautifully simple Madeira cake from Cake by Rachel Allen.  It is made with soft dark brown sugar which makes a lovely moist cake with a caramel taste that goes so well with all the chocolate that you need later when you turn it into cake balls.  I used sticks to put the cake balls on which makes it easier when you are coating them in chocolate and rolling them in sprinkles but you could easily not bother with the sticks.   Don’t feel you have to buy anything specially to make this recipe.  Well, apart from sprinkles, chocolate, cake or cake ingredients.

Anyway, going back to the name.  Balls.   Pops.   Balls.   It had to be balls.  You may have heard of the #FeelingNuts movement, encouraging all men to become more aware of testicular cancer and to regularly check themselves.   Well, today the movement will be at the Urban Food Fest in Shoreditch and along with a number of other bloggers I have made my own ball related food.  If you’d like to know more then follow @check_one_two on Twitter.

If you just want to make cake balls then read on.

Ingredients for the Madeira cake

175g softened butter

175g soft dark brown sugar

5 eggs

275g self-raising flour

How to Make the Madeira Cake

1. Turn the oven on to 180C.  Grease or line a cake or loaf tin.   I used a round 20cm cake tin.

2. Beat the butter with a whisk until it is soft and then add the sugar and continue to beat until it is well combined and is light and fluffy.

3. Whisk the eggs briefly in another bowl and then pour them into the butter and sugar mixture slowly as you beat it.

4. Sift the flour into the bowl and then fold it in.

5. Pour the cake batter into the cake tin and bake in the oven for 35 – 45 minutes.   Mine was ready after 35 minutes.

6. Let the cake cool in the tin for 5 minutes and then take it out and cool it on a wire rack.

Ingredients for the Cake Balls – Makes 20 (Recipe also from Cake by Rachel Allen)

350g Madeira cake

175g white chocolate

400g milk chocolate (I found this was way too much so you could probably get away with using 300g)

Your choice of spinkles to decorate with

How to Make the Cake Balls

1. Line 2 baking trays with baking paper.

2. Melt the white chocolate in a large bowl in the microwave.  Put it in for 1 minute to begin with and then for 20 seconds at a time.  Keep opening the door to check it and to stir it.

2. Crumble the cake into the bowl with the white chocolate.   Use your hands to mix the chocolate and the cake together and roll handfuls into balls.   Press the mixture together so the balls are quite dense and then place them on the baking paper on the baking tray.

3. If using sticks then push a stick into each ball.   Put the baking tray in the fridge for the cake balls to set and harden.  Leave for at least 30 minutes.   I left mine overnight.

4. Get the sprinkles ready by putting them in bowls.   Have a teaspoon for each bowl too.  Also line another 2 baking trays with baking paper.

5. Melt the milk chocolate in the same way as you melted the white chocolate.   Dip each cake ball in the chocolate.   You may need to use a spoon to make sure the ends with the sticks in also have chocolate on them.  Spoon the chocolate on if you are not able to get it on just by rolling the cake balls.  If any of the sticks come out then just dip the end in the chocolate to help it stick and push it back in.

6. As soon as you take the cake ball out of the chocolate, roll it in the sprinkles.   Again, use a spoon to spoon sprinkles onto the bits of the cake ball around the stick.

7. Lay the cake balls down on the baking trays and put in the fridge to set.

As the cake contains dark brown sugar I am linking these to Love Cake, hosted by JibberjabberUK.   The theme this month is ‘dark’.  I am also linking to the Biscuit Barrel Challenge at I’d Much Rather Bake Than….  The theme is comfort foods.

Love CakeThe Biscuit Barrel Challenge

Coca Cola Chilli Chicken

cola chicken

I’ve always been fascinated by recipes that use coca cola.  There’s something a little naughty about cooking with a drink my mother wouldn’t let me drink as a child. Maybe it’s also the fact that it’s such an artificial but addictive flavour that makes it seem just a little edgy.  A glass of orange juice may be just as sweet but wouldn’t seem half as wild.

To be honest, I don’t often drink cola and when I do I usually have the diet versions, but for cooking you need the sugar that’s in the real thing.   I  have no idea what it would be like made with Diet Coke but I’m not going to risk spoiling a meal by having a go.  If you do, please tell me.

In essence, this is a Chinese style dish with a sweet and sticky sauce like so many Chinese dishes have.   The only difference is where the sweet and sticky sauce comes from.  The dish doesn’t actually taste of cola but it does give a rich flavour to the sauce. It is sweet, but not too sweet luckily as I’m not a fan of sweet savoury dishes, which makes me question why I wanted to cook with cola in the first place.   It must be that rebellious streak in me.

I’ve read a lot of cola recipes online over the last few years but this was the first one that I read and then went out and bought a can of coke just so I could make it.   I found it on Milk and Honey and not only did it sound fantastic, the pictures were amazing too.  I’ve adapted it a little by adding more vegetables, more coriander and a little less soy sauce so please do have a look at the original recipe too.

Ingredients – Serves 2

300g chicken, cut into thin slices

1 tbsp cornflour

2 tbsp light soy sauce

1 birds eye chilli, sliced

1 thumb-sized knob of ginger, finely diced

2 cloves garlic, sliced

1 can Coca Cola

Large handful of coriander leaves, roughly chopped

Handful of cashew nuts

About 300g vegetables – I used sugar snap peas and baby corn

1 tsp cornflour mixed with 1 tbsp water

How to Make Coca Cola Chilli Chicken

1. Put the chicken, cornflour and soy sauce in a bowl.   Stir well and put in the refrigerator for at least an hour before you make the rest of the dish.

2. Put a little oil in a pan and add the chilli, ginger and garlic.   Fry them for about a minute and then add the chicken.

3. Keep stirring the chicken so it doesn’t stick and when it is beginning to brown, add the cola.  Bring to the boil and then simmer for 10 minutes.

4. While the chicken is simmering.   Heat a dry frying pan and dry fry the cashews.   Keep shaking the pan so they turn over and don’t burn.

5. Add the vegetables and most of the coriander to the pan with the chicken and continue to simmer for about 3 minutes.

6. Add the cornflour and water mixture and stir to thicken the sauce.

7. Serve with rice and top with the cashew nuts and the extra coriander leaf.

As this is my first attempt to cook something using Coca Cola I am linking it to Our Growing Edge, hosted this month by Jules at the Kiwi Diaries.




Pomegranate Appletiser Mocktail

Pomegranate appletiser mocktail

Somewhere in my head I still think it’s the middle of August.  I go out without taking a coat, I lie down in the garden and the park, I have the patio doors almost constantly open and I sit on the decking reading a book.   Well, I would if I had more time.

I know it won’t last this Indian summer we’re having.   After all, the leaves on the trees are turning brown and I know that winter is just around the corner.

Well, winter maybe on the horizon but it still feels a long way off, especially when I’ve been drinking Pomegranate Appletiser mocktails outside in October.

Yes, October.

The slightly sharp but sweet flavour or the pomegranate pairs well with the traditional apple of Appletiser. It’s lovely to drink on its own.   You really don’t need to do anything to it at all but sometimes you want to.

After all, the weather is warm, the sun is shining, and drinking mocktails (or cocktails if you prefer) in the garden will definitely not be something you can do next month.  Well, you might be able to, but it won’t be the same while wrapped up in a woolly coat.

I used frozen grapes instead of ice cubes in the mocktails and you could also freeze other fruit to use instead.   Grapes freeze really well and if you eat them straight from the freezer they are a little like sorbet.  I wanted to emphasize the pomegranate flavour so added a little pomegranate molasses but if you don’t have it you could add a fruit cordial instead, or just the honey.

Or just enjoy the Pomegranate Appletiser on its own.  Whatever is easiest.

Ingredients – Serves 1

275ml bottle Pomegranate Appletiser

Good squeeze lemon juice

1 tsp honey

2 tsp pomegranate molasses

10 frozen grapes or ice cubes

Apple slices to garnish (optional)

How to Make a Pomegranate Appletiser Mocktail

1. Put the grapes in the freezer a few hours or a day before you make the mocktail.

2. Squeeze the lemon and if you are using apple slices, rub the edge of the lemon over the apple to stop it going brown.

3. Put all the ingredients (except the grapes and apple) in a tall glass and stir to dissolve the honey and the pomegranate molasses.   If you don’t do this they will just sit on the bottom of the glass.

4. Add the frozen grapes and garnish with a couple of apple slices.

5. Enjoy.   In the sun if you can.

Disclosure: I received some free samples of the Pomegranate Appletiser but the views here are my own.


Our Growing Edge September 2014 Round up

The last few days have been very hectic so it has taken me slightly longer than I hoped to put together the round up for Our Growing Edge, which I have had the pleasure of hosting this month.   Our Growing Edge is a fantastic event designed to take you out of your cooking comfort zone in whatever way you choose, using a new ingredient, a new technique or even just making something you’ve always wanted to make but never quite got around to having a go at.

I love trying new things and each month I try to push myself in some way or another in the kitchen and love to find inspiration in the recipes other people make too.   Our Growing Edge is the brainchild of Genie at Bunny Eats Design so do take a look if you’d like to enter next month.

The first entry, an Oreo Dirt Cake, came from Everyday Life of a Mother and Wife.  How could anything with that name not be delicious?

oreo dirt cake

My entry was next.   After watching the Great British Bake Off I was inspired to make a 3d biscuit scene.  My little girl loved our 5 Little Ducks Went Swimming One Day Biscuits.

5 little ducks biscuitsWe then had this delicious and easy sounding Mango and Chia Seed Pudding from Spicy, Quirky and Serendipitous.

FullSizeRender (19)

This was followed by a rather unusual but delicious sounding apple and pumpkin crumble by Cook it Fit.


Jules at the Kiwi Diaries made this delightful lemon cake.

lemon cakeCaroline at Shrinking Single made these delicious Spicy New Orleans Sprimps using liquid smoke – something I’d love to try using one day.


Caitlin at Foraged Dish made a Curried Pork Stew with Apples and Collards – just perfect for this time of year.


Brynne at By: The Common Cook made lentils with yoghurt and basil for a tasty lunch.


Genie at Bunny Eats Design made Peking Duck for Busy People.  Why get a takeaway if you can make something that looks this good?


Andre’s The Home Baker made this tempting Chocolate Mocha Chiffon Cake.

chocolate mocha chiffon cake

Audrey at Rice & Kai made one of the most beautiful cheesecakes I have ever seen decorated with edible flowers. Have a look at her Pineapple Cheesecake with Coconut and Flower Jelly.

cheesecake with flowers

Ksenia at Saffron and Honey contributed this lovely warming roasted tomato and carrot soup.

tomato carrot soup

Chandler from the International Poor Chef School Project then linked up this fascinating post about how to make Moroccan Tea.  It brought back lots of good holiday memories for me.

moroccan tea

Denica at D’s Bistro made this pretty Pistachio Pavlova with Kiwis and Nectarines.


Finally Leah from Sharing the Love with Food made these lovely pillowy gnocchi in a green sauce with ham.



Thank you everyone for entering.   Next month Our Growing Edge will be hosted by Jules at The Kiwi Diaries.






pretzels in container

I should be making doughnuts this week.   I really really should be making doughnuts.   Or at least a  fruit loaf.   You see, I have been baking along with the Great British Bake Off and trying to make something with the same theme as the show each week.  It’s fun, but I’ve started to feel like I have deadlines and that is never a good thing.

After bunking off and doing no baking last week, this week, I’m still rebelling.    Not completely as this is still Bake Off related.   I remember seeing the contestants make pretzels last year, or maybe it was even the year before!   Anyway, I’ve been wanting to make pretzels for a long time but only now have I wanted to make them enough to actually make them!

You see, I was sent some lovely French rock salts by Culture Vulture and so I really wanted to make something that would make the most of the salts.  The salts were Truffle and Black Pepper Salt and Fig, Onion and 5 Peppers Salt.  Both came in beautiful jars and look so much more inviting than everyday salt.   The pretzels I’d been thinking of making for all that time suddenly became something I really wanted to make.

I hadn’t make pretzels before or any bread that involves boiling first but I was pleased by how easy they were to make and also by how well they turned out.   Maybe I’ll be having a go at bagels soon!  I did take a short cut and use the breadmaker for the dough and it was fine in it.

The salts were lovely although I couldn’t really taste the individual flavours that were in them.  The purplish lilac colour of the fig, onion and 5 peppers one looked especially pretty on the pretzels and these are definitely lovely salts to use on breads or biscuits which have salt sprinkled on the outside.  Of course, if you don’t have these salts, any good quality rock salt would still work on the pretzels.


The recipe is adapted from a Paul Hollywood recipe and can be found on BBC Food.

Ingredients – Makes 12

500g strong white flour

7g sachet yeast

10g salt

40g softened butter

1 tbsp soft brown sugar (replacement for malt extract)

280ml milk

21g bicarbonate of soda

20g rock salt

How to Make Pretzels

1. I put the yeast, flour, salt, brown sugar and milk into the breadmaker and set it to the dough setting but if you don’t have a breadmaker then follow the instructions here.

2. Put the oven on at 200C. Cut the dough into 12 evenly sized pieces.   Roll each one between your fingers until it reaches a length of about 40cm.

3. To make the dough into pretzel shapes, make a U shape then bring each end into the middle, cross them over each other and press them into the side of the U.  You should then get a pretzel shape with 3 holes.

4. Bring a large pan containing 7 liters of water to the boil.   Add the bicarbonate of soda and then add the pretzels, one at a time for 5 seconds each.

5. Sprinkle a little salt on the top of each pretzel.   Bake in the oven for about 20 minutes.   Cool on a wire rack and eat on the same day.

truffle and fig salt


I am linking these to Bake of the Week at Casa Costello.


Lamb Meatballs


lamb meatballs

Where would I be without Jamie Oliver? This month I struck lucky for Random Recipes when the book I ended up with was Jamie’s 15-Minute Meals.  I definitely haven’t cooked from this book enough.  There are some lovely recipes in it and although they generally (always) take a little longer than 15 minutes, they are still pretty quick to prepare and then get out on the table.

One of the good things about this recipe was that most of the ingredients are things that are in the store cupboard anyway.   I love fresh coriander leaf and I often have that at home too so the only thing I needed to make an effort to buy was the lamb mince.

Normally I am not a big fan of lamb.  I love it in a curry but generally I only like it if it is served with lots of other strong flavours so it doesn’t taste too much of lamb.  Yes, I’m afraid I disguise it!

It has to be said that I was a bit disappointed at first to have picked this recipe.    I considered picking another, but then decided I’d better stick to the rules.   After all,  I love all the other ingredients and there was at least a little spice in the recipe to rescue it.  I was pleased I made it in the end.   It was very easy and quick to do and the meatballs were really tasty.   I could even have eaten more.   Why didn’t I made double and freeze some?   Next time.

Ingredients – Serves 2

200g lamb mince

1 tsp garam masala

1/4 tsp turmeric

1 red chilli pepper

Handful of fresh coriander, chopped

1 clove garlic, crushed

400g tin chickpeas

300g passata

2 spring onions, sliced

How to Make Lamb Meatballs

1. Using your hands, mix the garam masala and turmeric into the mince and then make into small meatballs, about the size of large grapes. Put the meatballs in a frying pan with a little oil.

2. In a saucepan heat a little oil then add the garlic, spring onion, chilli pepper, the spices and half of the coriander.   Stir fry for 30 seconds then add the passata and chickpeas.  Bring to the boil then simmer for 5 minutes.

3. Add the meat balls to the saucepan and continue to simmer for another 5 minutes.

4. Serve with yoghurt, flatbreads and salad.  Scatter the remaining coriander on top of the meatballs when serving.

I am linking this to Random Recipes hosted by Belleau Kitchen.

random recipes new logo

Mary Berry’s Austrian Chocolate Cake

Mary Berry's Austrian Chocolate Cake

Last week we were on holiday and I didn’t manage to do any baking along with the Bake Off but this week things are back to normal and with European Cake Week it’s just as well.   I love cake.   I could eat cake every day.   I could even eat it for breakfast, and although that may be normal in some places, it is not a typical breakfast in the UK.

There were so many things I could have made this week.  I used to live in Germany and Poland and both countries have some delicious cakes.  I have also had some very nice almond and orange cakes in Spain so that was another possibility, but at the end of the day, how could I turn down this chocolate cake?  The recipe is from Mary Berry’s Desserts and I’d had my eye on it for a while.

It’s a rich chocolaty moist brownie-like cake and although it is a cake, it’s the type of cake you could serve for dessert with some cream on the side, which we did, or some custard, which we did the next day, or some ice cream, which we eventually managed with our final slice.  Yes, it took me three days to turn the cream from cream into custard and then into ice cream, but that’s another story.

Today, it’s all about cake, and this is indeed a wonderful cake.   You won’t be disappointed.

Ingredients – Serves 8

250g dark chocolate

175g unsalted butter

6 eggs, separated

200g caster sugar(60g for step 2, 140g for step 3)

30g self-raising flour

1 tbsp icing sugar

How to Make Mary Berry’s Austrian Chocolate Cake

1. Put the chocolate and butter in a saucepan and melt over a low heat.  Keep giving it a stir but don’t let it boil.  Take it off the heat as soon as everything has melted.

2. Put the egg whites in a bowl and whisk until they form soft peaks.  Then slowly add the caster sugar as you whisk until mixture forms stiff peaks.

3. Put the rest of the sugar and the egg yolks in another large bowl and whisk until they go very pale and thick.

4. Continue to whisk and add the chocolate and butter mixture. Then whisk in the flour.

5. Finally fold in the egg white mixture a third at a time.

6. Spoon the mixture into a greased loose bottomed or springform cake tin before putting into the oven at 170C.   I used a 20cm tin and baked it for 40 minutes.  The recipe said a 23cm tin and bake for 30-35 minutes.

7. Test the centre of the cake is done with a skewer.   It should be moist and sticky but not runny.

8. Cool the cake in the tin on a wire rack.   It will have risen in the oven but it will fall back down and crack a little as it cools.

9. Sprinkle some icing sugar on the top when you are ready to serve it.

Mary Berry's Austrian Chocolate Cake

I am linking this to the Great Blogger’s Bake Off, hosted by Mummy Mishaps as well as My Great #GBBO Bake Along, hosted by Super Golden Bakes.  It is also my Bake of the Week at Casa Costello.