Slow cooker steamed gooseberry pudding

Steamed Gooseberry Pudding in the Slow Cooker

This slow cooker steamed gooseberry pudding is full of sharp tangy fruit topped with a comforting vanilla sponge.   If you don’t have gooseberries, just replace with other summer fruits!

Slow cooker gooseberry steamed sponge pudding

As I write this, I wish I could say that the weather was hot hot hot.   It was a few weeks ago but not right now.   Even so, the last thing I want in summer is to make the kitchen even hotter by turning on the oven.   Maybe I should just reach into the freezer and grab some ice cream for a dessert?   The only problem is, I don’t just want ice cream.   Even in summer I love summer puddings.   I don’t mean, summer pudding made with bread and berries.   I mean summer puddings made with stewed seasonal fruit and topped with sponge, crumble or pastry.

Well, luckily I have a steamed summer pudding for you that does not involve the oven at all.   This steamed gooseberry pudding is cooked in the slow cooker and unless any fruity baking aromas escape, you won’t even know that something is baking!

Slow cooker gooseberry steamed sponge pudding

If you have a slow cooker but haven’t used it for baking then I have to ask you why not?  After all, it’s so easy to do.   Once you’ve made your pudding, just cover the top with cling film and put it in the slow cooker.   Then add hot water to the slow cooker and leave to cook on high for a couple of hours.

As the pudding is in the slow cooker, the steam doesn’t escape and so unlike a traditional steamer, it won’t heat up your kitchen.   That’s definitely what we all want for summer!

It’s also far more energy efficient.   But, I’m not giving you this recipe because it’s energy efficient.   The reason I want to share this with you is that it is really, really tasty.   My kids loved it and it is pretty much guaranteed to be a hit with anyone who loves a warm fruity dessert.  And if there’s some left over the next day, just pop it in the microwave to reheat and it’s just as delicious.

Slow cooker gooseberry steamed sponge pudding

If you can’t get gooseberries where you live then you could replace them with any other fruit that goes well in a hot steamed pudding.    Of course, apple and blackberries would work but so would cherries, rhubarb or plums. Try to pick something that’s in season if you can.   I picked these gooseberries with my children at our local pick your own farm but their season is almost over now.

I was inspired to make this slow cooker steamed gooseberry pudding by this month’s Recipe Redux.    The challenge was beat the heat with the Slow Cooker/Instant Pot/ Pressure Cooker. Making a hot dessert in the slow cooker definitely helps you do this.   So, why not step out of your comfort zone and use your slow cooker for something different too?

Slow cooker gooseberry steamed sponge pudding

Slow Cooker Steamed Gooseberry Pudding

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: Serves 6

A tangy steamed gooseberry sponge pudding cooked in the slow cooker to beat the summer heat!

Ingredients

  • 200g gooseberries, ends removed
  • 3 tbsp (45g) sugar
  • 175g butter, softened, plus a little extra for greasing
  • 140g sugar
  • 175g flour
  • 3 eggs
  • 1 tsp vanilla extract

Instructions

  1. Put the gooseberries, sugar and 2 tbsp water in a saucepan and heat gently till the gooseberries and soft and beginning to break up.
  2. In a mixing bowl, cream together the butter and sugar.
  3. Add an egg and third of flour and beat in. Add the next egg and half the remaining flour and then the final egg along with the rest of the flour. Stir in the vanilla.
  4. Grease a pudding basin with a little butter.
  5. Put the gooseberries in the bottom of the bowl and spoon over the sponge pudding mixture. Cover with cling film.
  6. Put the pudding basin in the bottom of the slow cooker. Pour a little hot water from the kettle around the sides so it comes half way up the pudding.
  7. Cook on high for 2 - 2.5 hours until it has risen and looks cooked in the middle. Leave to cool a little in the slow cooker then turn out onto a plate to serve.

Notes

If you replace the gooseberries with another fruit you may need less sugar as gooseberries are quite tart.

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Slow cooker gooseberry steamed sponge pudding

more pudding recipes

If you’d like to see some more of my hot pudding recipes then why not take a look at one of the ones below?

Gooseberry Cobbler

Gooseberry cobbler

Sticky toffee pudding

Sticky toffee pudding

Microwaved marmalade sponge pudding

Microwaved marmalade sponge pudding

   

 

 

 

 

 

Places I’m sharing this steamed gooseberry pudding

Cook Once Eat Twice hosted by me, Corina
Cook Blog Share hosted by Monika at Everyday Healthy Recipes
Recipe of the Week hosted by Emily at A Mummy Too
Brilliant Blog Posts hosted by Vicki at Honest Mum

 

recipe-redux-linky-logo

 

Comforting recipe for a slow cooker steamed gooseberry pudding. Perfect to make in summer with seasonal fruit as the slow cooker won't heat up your kitchen. If you can't find gooseberries, just replace with other seasonal fruit such as apples, plums or cherries.
Sugar free sticky date and apple cake

Sugar Free Sticky Date and Apple Cake

A rich and sticky date and apple cake recipe with no added sugar.  This cake is perfect as a mid-morning snack and makes a healthy dessert too!

Sugar free sticky date and apple cake

Recently I’ve become interested in the idea of sugar free baking.    Have you heard the theory that you can omit up to a third of the sugar in most cake recipes without it affecting the cake? Except to make it less sweet of course.    I can’t say I’ve tested the theory to that extent but I often add little less sugar than a recipe states.

Personally I don’t have a particularly sweet tooth but unfortunately my children seem to be developing one.   I certainly don’t want them to eat too much sugar so when I was asked if I’d like to review  a copy of Simply Sugar Free by Susanna Booth, I said yes straightaway.

The book is crammed full of sweet recipes for cakes, desserts, ice creams, snacks and sauces, all of which use alternatives to sugar as a sweetener.  Most of the recipes in the book use fruit or vegetables, especially dried fruit as a sweetener.   Of course, the fruit still contains sugar but it also contains fibre, vitamins and minerals so overall it’s a better choice.  Some of the recipes use stevia, which is naturally derived from the stevia plant.   It is 200 times stronger than sucrose so only a little is needed and it can taste bitter if too much is used.   I have to admit, I’m a little suspicious of it and prefer to stick to recipes using fruit as a sweetener.  Luckily the book contains plenty to choose from.

Sugar free sticky date and apple cake

My first recipe choice was this sticky date and apple cake, based on an Omani recipe. The cake is sweetened with apple and dates.   Despite having no added sugar in, it is quite sweet. It also smells deliciously rich and treacly as the dates and apple are cooking.   It results in a rich, moist and soft cake.  But what did the children think?   Well, they ate a little but were a bit put off by the apple slices on the top.  So, no decoration next time!

The other recipe I’ve tried so far is the peanut snack bars which are sweetened with dried figs.   Now, if you are a runner like I am, these make the perfect post-run snack as they are filled with dried fruit and plant protein from the nuts and seeds.   But even if you’re not a runner (and I know most of you aren’t!) they just make a sweet nutty snack.   I made them as bars as that’s how they were presented in the book.   Alternatively you could roll them into balls.   My kids love to eat bars as a snack but I have to say they were suspicious of these as they didn’t come with a wrapper on!

Sugar Free Peanut Snack Bars

So what next?

Well, the recipes I’ve tried so far have been more popular with me than with the children.   However, I do have my eye on a number of other recipes in the book.   Both children love dried apricots so I plan to make the apricot and lemon cake.    I also fancy trying the oatmeal raisin cookies, the raw gingerbread and the apple freezer flapjacks!  I will definitely let you know if I do!

Sugar Free Sticky Date and Apple Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 16-25 pieces

A rich and sticky date and apple cake with no added sugar!

Ingredients

  • 350g sweet apples (about 2-3)
  • Lemon juice (optional as not in the original recipe)
  • 250g pitted dried dates
  • 250ml water
  • 100g unsalted butter
  • 1 tsp bicarbonate of soda
  • 2 eggs
  • 150g wholemeal flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 200C/180C fan.
  2. Grease a square 20cm tin with a little extra butter and line the bottom with baking paper.
  3. Core the apples. Cut one of the apples (150g) into slices. Squeeze a little lemon juice on and set aside.
  4. Chop the rest of the apple and put it in a saucepan with the dates and water. Boil until the apple is soft (about 3 minutes).
  5. Take the pan off the heat and stir in the butter till it melts then stir in the bicarbonate of soda. Don't worry, it's supposed to foam up!
  6. Put the remaining ingredients - eggs, flour, baking powder and vanilla- in a food processor. Add the date mixture and blend until it is combined.
  7. Transfer the mixture to the prepared cake tin. Arrange the apple slices on the top.
  8. Bake for about 40 minutes. A skewer should come out clean when it is ready.
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Sugar free sticky date and apple cake

Some more sugar free bakes

If you’d like to try some more recipes free from added sugar then do check out the ones below

Date and Banana Oaty Bars

Date and banana oaty bars

Deliciously Ella's sweet potato brownies

Sweet potato brownies

Sweet potato & chocolate chip cookies

 

 

 

 

 

Places I’m sharing this sticky date and apple cake

Cook Once Eat Twice hosted by me, Corina here at Searching for Spice
Cook Blog Share hosted by Jacqui at Recipes Made Easy
Recipe of the Week hosted by Emily at A Mummy Too
Bake of the Week hosted by Jenny at Mummy Mishaps

 

Sugar free sticky date and apple cake recipe. This healthy cake is perfect for a mid-morning or mid-afternoon snack. It's also a healthy choice after a workout

Disclosure: I was sent a complimentary copy of  Simply Sugar Free but all opinions of the recipes are my own.

Barbacoa beef steak tacos

Easy Barbacoa Beef Steak Tacos

These tasty easy barbacoa beef steak tacos are a great bbq dish!   Healthy as well as full of flavour, it’s a recipe that’s perfect for the bbq this summer.

Barbacoa beef steak tacos

When the weather is hot like it is right now, the only foods I really want to eat are salads and barbecue dishes.    These barbacoa beef steak tacos are a great combination of the two as well as being an easy summer recipe.   You can cook the beef on the bbq and then serve it with loads of salad for a healthy delicious meal.

I have to admit that I made these a couple of days ago when we couldn’t have a bbq and the beef is so tasty even when cooked in a frying pan.  I just know it would be a great recipe to remake this weekend when we do hope to do some cooking outside!

How to prepare the barbacoa beef steak tacos

Prepare all the toppings for the tacos first.    I had salad leaves, tomatoes, radishes, sliced red chillies and red onion (similar to this beef salad) but you could also add avocado, sweet corn and spring onions.   I topped with a little sour cream, lime juice and chopped fresh coriander but of course, you might want to add extra chilli sauce or guacamole.   Even a little crumbled feta would be great.   In our house we all like different  toppings and this is the type of meal that can please everyone.   My rather picky children can add as many or as few salad items as they want.

Barbacoa beef steak tacos

The beef is then so simple to cook.  Just rub the seasoning in well and cook for about 3 minutes on each side.   Or a little longer for a well done steak.

For the steak rub I used the Santa Maria  Argeninian Barbacoa Beef Steak rub from their new Latin American Kitchen range.    The rub contains a mixture of seasonings including chilli pepper, smoked paprika, cumin, oregano and ginger.    It gives the meat a lovely smoky flavour even if it isn’t cooked on the bbq!

I’d definitely recommend it along with the other products in the Santa Maria Latin American Kitchen range.  Sometimes life is busy and even if you want to cook from scratch, using a sauce or seasoning mix just gives you a little extra time on days when there are so many other things to do.

Barbacoa beef steak tacos

 

More recipes to make with santa maria products

The Santa Maria Latin American Kitchen range includes seasoning mixes, sauces, rice, tortillas, toppings and sides.   It’s a “Mix and Match” range with everything designed to work together and above all, keep everyone in the family happy!  We all enjoyed the coconut taste of the Mini Coconut and Black Pepper Tortillas.    Also, after really enjoying the Cuban Chilli Sofrito sauce (see below) I’m now looking forward to trying the Caribbean Pineapple and Chilli Sticky Sauce as well as the Peruvian Garlic and Tomato Sauce.  I’ll be trying these soon on a busy weeknight.

 

cuban chilli sofrito chicken stuffed marrow

So, what did I prepare with the Cuban Chilli Sofrito Sauce?     Well, last week Master Spice and I went fruit and vegetable picking and came home with a marrow to cook.   A few years ago I wouldn’t have known what to do with it but having experimented with a few stuffed marrow recipes over the last few years I knew just how to serve it.

I halved the marrow, scooped out some of the seeds, seasoned it with a little black pepper and  sprayed with olive oil.   I then roasted it the oven.   While it was cooking, I sliced up a couple of chicken breasts and cooked them in a saucepan.  Then I added the Santa Maria Cuban Chilli Sofrito and simmered till the chicken was cooked through.   I then filled the marrow halves with the chicken and sauce.    It would have been lovely with rice or flatbreads but the marrow was a great alternative too.   So if you’re wondering what to do with a marrow…

Stuffed marrow with chicken in a santa maria Cuban chilli sofrito sauce

Are you Looking for more stuffed marrow recipes?

Kidney Bean and Mozzarella stuffed marrow

Kidney Bean and Mozzarella Stuffed Marrow

Baked Marrow stuffed with vegetable chilli

Vegetable Chilli Stuffed Marrow

Spanish Rice Stuffed Marrow

Spanish Rice Stuffed Marrow

 

 

Recipe for barbacoa beef steak tacos

 

Barbacoa Beef Steak Tacos

Yield: Serves 4

Ingredients

  • 500g sirloin steak
  • Sachet of Santa Maria Argentinian Barbacoa Beef Steak Rub
  • 1 pack of Santa Maria Mini Coconut & Black Pepper Soft Tortillas
  • Mixed green salad leaves or chopped lettuce
  • 4 tomatoes, sliced
  • 1 red onions, sliced
  • A few radishes, thinly sliced
  • A couple of chilli peppers, sliced
  • Small bunch of coriander, roughly chopped
  • Sour cream
  • Limes (optional to serve)

Instructions

  1. Heat a little oil in a frying pan.
  2. Rub the barbacoa beef steak rub seasoning into the steaks
  3. Fry the steaks on each side for about 3 minutes or 4 minutes for well done
  4. Let the steaks rest for five minutes before slicing them into strips
  5. Warm the tortillas according to the pack instructions
  6. Put all the toppings on the table so everyone can make their own tacos depending on how they like them.
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Barbacoa beef steak tacos

 

Places I’m sharing these barbacoa beef steak tacos

Cook Blog Share hosted by Eb at Easy Peasy Foodie
Recipe of the Week hosted by Emily at A Mummy Too

 

Cook Blog Share new logoRecipe of the Week

 

Disclosure: I was sent a range of products to try from the Santa Maria Latin American Kitchen range but all recipes and opinions are my own.

These barbacoa beef steak tacos make a delicious light healthy summer meal. Cook the steak on the bbq or inside and let everyone help themselves to the taco fillings and toppings. They make a tasty easy family meal.
RouJuly cook once eat twice and round up of June's entries

Cook Once Eat Twice July 2017

Welcome to another month of  Cook Once Eat Twice.   Thank you to everyone who joined in and shared your recipes.   The linky is getting really big now with 39 entries which is wonderful!

If this is your first visit to #CookOnceEatTwice then let me explain what it is.   It is THE place to link up any recipes you make that are just as good to eat when they are freshly made as they are the next day.   This month one pot meals, picnic recipes, salads, frozen desserts and cakes are just some of the recipes to choose from.    And each month I do choose one of the recipes to remake in my own kitchen at home.  Scroll down to the bottom to see which one I made this month!

So, please come and share your recipes!   Or, if you are just looking for ideas for easy meals and recipes that will save you time in the kitchen then I’m sure you’ll find lots of inspiration.

 

Last month’s Cook Once Eat Twice entries

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Homemade harissa by Jhuls at The Not So Creative Cook
Ground beef in teriyaki sauce by Jhuls at The Not So Creative Cook
Whole 30 sheet pan chicken fajitas by Jhuls at The Not so Creative Cook
Minty veg yoghurt salad raita by Sadhna at Herbs Spices and Tradition

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Persian jewelled rice and spicy lamb meatballs by Eb at Easy Peasy Foodie
Baked  pork loin chops with carrots and cheesy crust by Jo at Jo’s Kitchen Larder
Sausage pizza roll pinwheels by Jenny at Mummy Mishaps
Oven baked chicken shawarma with garlic sauce by Eb at Easy Peasy Foodie

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Lamb meatball curry with coconut gravy by me, Corina at Searching for Spice
No sugar added cherry lime slushy by Gloria at Homemade and Yummy
Smoky aubergine lentil dip, preserved roasted red onion relish and more by Elaine at Foodbod
Vegan Thai massaman curry by Nico at Yumsome

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Tarragon fish stew by Monika at Everyday Healthy Recipes
Salmon and mackerel fish cakes by Debbie at Proper Foodie
Beetroot kofta curry by Sadhna at Herbs Spices and Tradition
Easy tabbouleh salad by Eb at Easy Peasy Foodie

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

A feast of falafels for International Falafel Day by Nico at Yumsome
Easy no churn mojito sorbet by Nico at Yumsome
Lemon Cake by Turks Who Eat
Chocolate brioche pudding with raspberries by Jo at Jo’s Kitchen Larder

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Perfect homemade hummus by Eb at Easy Peasy Foodie
15 manly mouth-watering vegan recipes for father’s day by Nico at Yumsome
Coffee brownies  with almond nut butter by Choclette at Tin and Thyme
Smokey chilli con carne with cannellini beans by Debbie at Proper Foodie

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Sun-dried tomato and basil turkey rolls by Jo at Jo’s Kitchen Larder
Homemade coffee cream chocolates by Angela at Only Crumbs Remain
Gluten free spanakopita galette by Kate at The Gluten Free Alchemist
Popcorn bites flavoured with coriander, horseradish and lime by Debbie at Proper Foodie

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Spicy quinoa stuffed aubergine by Monika at Everyday Healthy Recipes
Asparagus and parma ham twists with pesto by Jo at Jo’s Kitchen Larder
Leftover lamb korma by Eb at Easy Peasy Foodie
Coffee and walnut chocolate brownie by Angela at Only Crumbs Remain

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Strawberry and basil upside down cake by Angela at Only Crumbs Remain
Easy vegan kung pao jackfruit by Nico at Yumsome
Brown bread baguette by Kate at The Gluten Free Alchemist
Stan’s rhubarb and crumble shortbread bars by Nico at Yumsome

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Strawberry yoghurt cake by Jo at Jo’s Kitchen Larder
Smoked mackerel quiche with horseradish by Jo at Jo’s Kitchen Larder
Easy no mayo coleslaw by Eb at Easy Peasy Foodie

 

What did I make from June’s Cook Once Eat Twice Linky?

Well, last month was also huge and I was really spoilt for choice.    I almost made Sadhna’s orange and dried berry cupcakes and I do really want to make an orange cake soon.  However,  I’ve been doing a lot of sweet baking this month so I opted for something savoury.  I love pastry and I just could not resist making this easy asparagus and ricotta tart by Jacqui at Recipes Made Easy.  It has such a simple but delicious filling packed with healthy veggies too.  It would be great for lunch, dinner or a picnic so is a great recipe to make this summer.   Do go and have a look at the recipe on Jacqui’s blog.

easy asparagus tart cook once eat twice july linky and june round up

 

THIS MONTH’S #COOKONCEEATTWICE LINKY

The linky for this month’s Cook Once Eat Twice is now open at the bottom of this page.   Do come and share any recipes that are perfect for more than one meal!

 

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge if you can.  Add your link to the linky.
  • Tweet @Corinathecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • By entering your link, you are giving me permission to include your photograph in the round-up and on social media.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also stumble, flip and yum the entries.
  • It’s acceptable to link up old posts.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is 28 July and the roundup along with the next month’s linky will be posted on 1st August.
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39 recipes to cook once eat twice. Round up of all the recipes in the June cook once eat twice linky. Come and get some meal planning inspiration for this month and if you're a food blogger, share your recipes.
Spanish chicken kebabs

Spanish Chicken Kebabs – Perfect for the BBQ!

These Spanish chicken kebabs are perfect for cooking on the bbq right now.   Beautifully marinated, they’re just as good grilled or baked.  They make a great easy family dinner that we all love!

Spanish chicken kebabs

I don’t normally think of kebabs as being particularly Spanish.   I generally think of more eastern Mediterranean or Middle Eastern countries when I think of kebabs.  Or at least I used to.

During our recent holiday I realised just how popular they are in Spain.   It may be because I have two rather picky eaters and marinated grilled chicken just happens to be one of those foods they are always happy to eat.   Whatever the reason, these tasty chicken skewers became a very popular menu choice during our week away.

Once we got home, the two little ones were more than happy for me to recreate the recipe.   The best thing about it, is that it’s a meal everyone will enjoy and so I don’t need to prepare two different dinners.   Although we might want different sides with our kebabs, all four of us are happy to eat them.

Spanish chicken kebabs

I  like to eat these Spanish chicken kebabs with a nice big salad and some fresh bread.   It makes such a simple meal in the evening and who doesn’t want an easy meal in this hot weather?   The chicken is very very easy to prepare too.   It only takes 5 minutes to mix together the ingredients for the marinade.   I left mine in the fridge overnight but if you are short on time you can marinate it for just a couple of hours.

The chicken is really tender and tasty with a lovely yellow colour from the turmeric and paprika.   If you wanted the recipe to be really authentic, you could use saffron instead of turmeric but it’s more expensive and turmeric and paprika are often used as substitutes in Spain too.   They also happen to be spices I use a lot  and I know the children will like too.

I cooked these in a griddle pan inside but they would be great cooked outside on the bbq.   We’ll definitely be trying them cooked that way this summer.  It’s always good when a recipe is so versatile and that’s exactly what this recipe is.   You could even cut the chicken into strips and stir fry it if that’s easier!

Spanish chicken kebabs

 

Spanish Chicken Kebabs

Yield: Serves 4-5

Ingredients

  • 1 tsp turmeric
  • 1/2 tsp hot paprika
  • 1/2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2 cloves of garlic, crushed
  • A few sprigs of fresh thyme
  • Black pepper
  • 2 tbsp sherry or wine vinegar
  • 2 tbsp olive oil
  • 4 chicken breasts, cubed into approx 2.5cm pieces

Instructions

  1. Mix together all the ingredients for the marinade. Just add the leaves from the thyme by running your fingers down the stalk starting at the top.
  2. Put the chicken in the marinade and stir it around so all the pieces are coated.
  3. Refrigerate overnight or for a minimum of 2 hours.
  4. Thread the chicken on to skewers. If using wooden ones, soak in water first.
  5. Cook the chicken in a hot oiled griddle pan. Cook for about 5 minutes on each side. Alternatively bake for 15 minutes in the oven or cook on the bbq.
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Spanish chicken kebabs

more of my spanish recipes

Are you looking for more Spanish or Spanish inspired recipes?   How about these ones?

Spanish bean salad with red peppers

Spanish bean salad with red peppers

Pinchos morunos - Spanish pork skewers

Pinchos morunos – Spanish pork skewers

Spanish rice stuffed marrow

Spanish rice stuffed marrow

Places I’m sharing these spanish chicken kebabs

Cook Blog Share hosted by Hijacked by Twins
Recipe of the Week hosted by A Mummy Too

Cook Blog Share new logoRecipe of the Week

Spanish chicken kebabs. These chicken kebabs are so easy to prepare. Prepare the marinade the night before and cook quickly in the evening. So tasty too and a real family friendly recipe
Strawberry chocolate banana muffins

Strawberry Chocolate Banana Muffins

These strawberry chocolate banana muffins taste just so good and so much healthier than a typical muffin.  Soft, moist chocolatey and fruity they’re the perfect afternoon snack.

Strawberry banana and chocolate muffins recipe

I have a real love of muffins.   I love to eat them and I love to make them.   They are one of the easiest things you can make.   So if you are scared of baking, don’t be.   Just put all the ingredients in a bowl, fold them together and that’s basically it with most muffin recipes.

The thing that’s even better about these muffins is that they are full of fruit too as well as being chocolatey!   They’re a great way of using up those overripe bananas that we all have and don’t want to eat any more because the skin’s all brown.   Just mash them up and put them in some muffins.

Strawberry chocolate banana muffins

 

I almost always do that with overripe bananas and this recipe is just an adaptation of one my favourite muffin recipes.   I’ve never posted the basic recipe but I’ve made them with chocolate chips, mini creme eggs and raisins.   I suspect this summer I’ll try a few more fruity variations.   I think plums or nectarines would be fantastic as would other berries like raspberries or blueberries.

In fact, just thinking about the other variations I could make has me wanting to rush out to buy bananas just so I can let some of them go black!   If you have too many overripe bananas then just peel and freeze them to use later.   The bananas are fine to use once defrosted.

Strawberry chocolate banana muffins

I love these muffins as an afternoon snack but you could even eat them for breakfast.   You can also eat them as a dessert fresh from the oven with a little cream, ice cream or yoghurt, depending on how decadent you’re feeling!  Because of the fresh strawberries they won’t keep for longer than 2-3 days at most after you’ve baked them but they do freeze well.    So if you won’t have time to eat them when they’re freshly made then just pop some of them in the freezer.   You’ll thank yourself later.

These muffins are my  Recipe Redux contribution for June.  As it’s the group’s 6th birthday, the theme is small bite desserts and cake.   If you love cake and you love healthier recipes then do take a look at the other contributions and be inspired!

Strawberry chocolate banana muffins

Strawberry Chocolate and Banana Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 15 muffins

Ingredients

  • 2 bananas
  • 2 eggs
  • 100ml vegetable oil
  • 30ml milk
  • 1 tsp vanilla extract
  • 180g self-raising flour
  • 1.5 tsp baking powder
  • 45g cocoa powder
  • 170g caster sugar
  • 200g strawberries, quartered (or halved if they are small)

Instructions

  1. Using a fork, mash the bananas in the bottom of a large mixing bowl until they have become a puree.
  2. Add all the rest of the ingredients, except the strawberries. Sift in the cocoa powder if it is lumpy. Fold together until everything is just combined. Don't overmix. Fold in the strawberry pieces.
  3. Line a muffin tin with muffin cases.
  4. Put a couple of spoonfuls of mixture into each case. The cases should be about two thirds full.
  5. Bake in a preheated oven at 160C for 20 minutes.
  6. Cool for a few minutes in the tin then transfer the muffins to a wire rack to finish cooling.

Notes

Feel free to experiment with different fruit instead of strawberries.

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Are you looking for more fruity muffin recipes?

How about these ones?

pumpkin apple muffins

Pumpkin and apple muffins

Lemon Raspberry and Chia Seed Muffins

Lemon and raspberry chia seed muffins

Dairy free lemon muffins

Dairy free lemon muffins

 

 

 

 

 

Places I’m sharing these strawberry chocolate banana muffins

Cook Blog Share hosted by Monika at Everyday Healthy Recipes
Recipe of the Week hosted by Emily at A Mummy Too
Treat Petite hosted by Kat at The Baking Explorer
Brilliant Blog Posts hosted by Vicki at Honest Mum

 

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These strawberry chocolate banana muffins make a healthy sweet treat for an afternoon snack or dessert. Serve warm with yoghurt, cream or custard or delicious cold too. It's a recipe you and your kids will love.
Olive oil lemon drizzle cake. This zesty lemon cake made with olive oil is full of Mediterranean flavours and perfect for afternoon tea or a snack

Olive Oil Lemon Drizzle Cake

What cake could be better for summer than this zesty olive oil lemon drizzle cake?  Inspired by the Mediterranean, this soft moist lemon cake recipe is perfect for afternoon tea too!

Olive oil lemon drizzle cake. This zesty lemon cake made with olive oil is full of Mediterranean flavours and perfect for afternoon tea or a snack

I came back from my holidays in Spain with a lemon that had fallen off a tree where we were staying.   I asked my children what we should make with it and the unanimous answer was a lemon cake.  Little Miss Spice loves it when I turn up with homemade cake for her after school snack and so lemon cake it was.

I decided to use extra virgin olive oil in the cake too to give it even more of a Mediterranean flavour.  Lemon and orange cakes are popular in Spain and olive oil is often used instead of butter.    I use oil in the muffins I make but I hadn’t used olive oil before.   I think you can just pick up a hint of it if you know it’s there but if you didn’t know you probably wouldn’t notice it.

Olive oil lemon drizzle cake. This zesty lemon cake made with olive oil is full of Mediterranean flavours and perfect for afternoon tea or a snack

It’s a simple looking cake but it is really zesty and full of flavour as well as light and moist.   The lemon drizzle syrup sinks into the cake and makes it extra moist and lemony too.    There’s also a slight crunch on top of the cake after the syrup has set.

If you don’t like having to spend ages decorating a cake then a lemon drizzle cake is a good choice as the syrup is so quick and easy to make.     Even so, you could dress the cake up a bit more for a special occasion.   How about slicing it horizontally and spreading with lemon curd? I’d also love to try it made with other citrus fruits such as limes, oranges or even grapefruit.

My children love this cake and I suspect it’s a recipe that I’ll end up making again and again with all sorts of variations.   Do let me know if you try it and I’d also love to know about any other Spanish cakes recipes you’ve made.   Let me know in the comments.

Olive oil lemon drizzle cake. This zesty lemon cake made with olive oil is full of Mediterranean flavours and perfect for afternoon tea or a snack

 

Olive Oil Lemon Drizzle Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: 12-16 slices

Ingredients

    For the cake
  • 250g caster sugar
  • 3 eggs
  • 2 unwaxed lemons
  • 120ml olive oil
  • 100ml milk
  • 275g self-raising flour
  • 1/2 tsp baking powder
  • For the drizzle
  • Juice of 1 lemon
  • 50g caster sugar

Instructions

  1. Heat the oven to 160C. Grease and line a 20cm cake tin
  2. Whisk together the sugar and eggs until light and fluffy.
  3. Fold in the juice and zest of the two lemons along with the olive oil and milk.
  4. Then fold in the flour and baking powder.
  5. Put the mixture into the tin and bake in the oven for about 50 minutes until a skewer come out of the cake clean.
  6. Take the cake out of the tin and cool on a wire rack.
  7. Prepare the drizzle by heating the lemon juice and sugar in a saucepan.
  8. Prick the top of the all over and pour the drizzle over the top.

Notes

Why not make with limes, oranges or grapefruit instead? Cut in half and sandwich with lemon curd for even more of a zesty flavour.

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Olive oil lemon drizzle cake. This zesty lemon cake made with olive oil is full of Mediterranean flavours and perfect for afternoon tea or a snack

Are you looking for more citrus cakes?

Angela at Only Crumbs Remain has a great lemon drizzle olive oil cake too.

Or how about these zesty recipes?

orange buttermilk cake with cream cheese marmalade icing

Orange buttermilk cake with cream cheese marmalade icing

Dairy free lemon muffins

Orange Cheesecake

Orange cheesecake

Places I’m sharing this olive oil lemon drizzle cake

Cook Blog Share hosted by Jacqui at Recipes Made Easy

Olive oil lemon drizzle cake. This zesty lemon cake recipe made with olive oil is full of Mediterranean flavours and perfect for afternoon tea or a snack.
lamb meatball curry

Lamb Meatball Curry with Coconut Gravy

This easy lamb meatball curry is a healthy filling recipe for any night of the week.   Make it as mild or as hot as you like. It’s full of flavour and perfect for your next curry night!

lamb meatball curry

If you have read this blog for a while you’ll know that I love curries!  In fact, a good curry is  hard to beat and probably one of my favourite meals.  Homemade, takeaway or ready meal I am always happy to eat a good curry.  In fact, I do not think I have ever turned down the opportunity to eat a curry.

Coconut Chilli

So when Coconut Chilli recently asked me if I would like to sample their lamb and black pepper keema meatballs I didn’t say no!   Coconut Chilli delivers healthy microwavable southern Indian meals to offices and workplaces throughout the UK.  The sauce was delicious and the meatballs tender and full of flavour.  I enjoyed my pot so much but I wished there was more of it.   I just has to recreate it at home.   You can find my recipe further down this page.   Or you can take the easy route and order from Coconut Chilli!

 

I haven’t very often made a curry with meatballs.   Why not though?   Lamb is fantastic in a curry  and you can make such great tasting meatballs with lamb mince, fresh herbs and spices.  The meatballs are really easy to make too.   Just put all the ingredients into a bowl and mix together with your fingers.   These ones cook in the sauce too so you only need one pan.   Less washing up is always a bonus!

lamb meatball curry

I used a little bit of dried chilli pepper crumbled into the sauce but you could use fresh chopped chillies or both for a hotter curry.    These days I am always hoping my children will eat my food so I use a lot fewer chillies than I used to and find my tolerance to chillies has gone down too!

 

did the children eat this curry?

So did my children like this lamb meatball curry?   Well, Little Miss Spice claimed she didn’t like meatballs and refused to taste them.   It wasn’t all bad though.   Master Spice loved the meatballs but he did complain about the green bits of spinach in the sauce.  I’m taking it as a win though!

Lamb meatball curry

 

Lamb Meatball Curry with Coconut Gravy

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: Serves 4

An easy meatball curry that's great for midweek or curry night!

Ingredients

    For the Meatballs
  • 500g minced lamb
  • 1 egg
  • 1 tsp garam masala
  • 1 tbsp finely chopped ginger or easy ginger
  • 3 cloves of garlic, crushed
  • 2 tbsp chopped fresh coriander
  • 1/2 medium onion, finely diced
  • For the Sauce
  • 2 tbsp vegetable oil
  • 1 large onion, finely diced
  • 400g tin of tomatoes or 4 roughly chopped tomatoes
  • 3 cloves of garlic
  • 1 tbsp chopped ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 1 dried red chilli, crumbled up (use more or less to taste)
  • 2 large handfuls of spinach
  • 400g tin coconut milk
  • Salt, to taste
  • handful of coriander including stalks, chopped

Instructions

  1. Put all the ingredients for the meatballs into a large bowl and mix together with your hands. Form into meataballs and put them in the fridge until you are ready to cook them.
  2. Heat the oil in a large frying pan. Fry the onions gently for about 5 minutes until soft.
  3. While the onions are frying, put the tomatoes, ginger and garlic into the food processor and blitz.
  4. Stir all the spices into the pan with the onions and cook for a minute. Stir in the blended tomato mixture.
  5. Continue to cook for about 10 minutes.
  6. Add the spinach. Put it on top of the curry. It will wilt. Then stir it in and add the coconut milk.
  7. Bring it up to the boil then add the meatballs carefully. Cover the pan and let it simmer gently for 20 minutes until the meatballs are cooked through.
  8. Season with a little salt and pepper at the end if necessary. Stir in some of the chopped coriander and then garnish with the remainder when serving.

Notes

Use easy ginger and easy garlic to make the recipe a little quicker to prepare.

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lamb meatball curry

My other lamb curries

If you like this lamb meatball curry then why not try one of these other lamb curries?

Lamb Saag

Lamb saag

lamb rogan josh

Lamb Rogan Josh

Jamie Oliver's Lamb Meatballs

Jamie Oliver’s Lamb Meatballs

Places I’m sharing this lamb meatball curry

Cook Once Eat Twice hosted here at Searching for Spice
Cook Blog Share hosted by Eb at Easy Peasy Foodie

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Easy lamb meatball curry. Mildly spiced lamb meatballs in a tomato and coconut curry gravy. This curry recipe is perfect to make as an Indian takeaway alternative.

Cook Once Eat Twice June 2017

Welcome to another Cook Once Eat Twice.   I’m sorry the linky has been delayed late this month but better late than never!  It’s also bigger and better with 37 entries so I’m sure you can find lots of inspiration for meals you can eat again and again.   After all, who wants to be in the kitchen all the time now that summer is here!

I got back from a lovely holiday in Spain on Friday night and was delighted to see so many new entries while I’d been away.  I don’t often switch off completely from blogging and social media but I decided before going away that it would be impossible to try and keep up with it all so I had a well earned  break from everything blog related.

Now I’m trying to catch up and have a few ideas inspired by my holiday that I can’t wait to start cooking.   In the meantime, I hope you enjoy looking through all the gorgeous recipes below and do let me know if you make anything.   Find out what I made from last month’s linky at the end of this post.

Cook Once Eat Twice June and May recipe round up

Above from left to right: 

Whole 30 Roast Potato Slices by Jhuls at The Not So Creative Cook
Whole 30 Chicken Patties Lettuce Wraps by Jhuls at The Not So Creative Cook
Whole 30 Beef and Vegetable Hash by Jhuls at The Not So Creative Cook
Whole 30 Eggs in Patatas Bravas by Jhuls at The Not So Creative Cook

 

Cook Once Eat Twice June and May recipe round up

Above from left to right: 

Beet Greens Vebgetable Soup by Monika at Everyday Healthy Recipes
Banana and Feijoa Loaf by Hope at Love Food Nourish
Roasted Squash, Quinoa, Avocado and Feta Salad by Eb at Easy Peasy Foodie
Double Chocolate Pavlova with Nutella Cream and Maltesers by Jo at Jo’s Kitchen Larder

 

Cook Once Eat Twice June and May recipe round up

Above from left to right: 

Trio of Mini Picnic Pies by Kate at The Gluten Free Alchemist
Twice Cooked Cauliflower Steaks by Elaine at Foodbod
Three Ways with Leftover Rice by Laura at Touch Wood
Spiced Cauliflower and Chickpea Soup by Debbie at Proper Foodie

 

Cook Once Eat Twice June and May recipe round up

Above from left to right: 

Asparagus and Spinach Soup by Jo at Jo’s Kitchen Larder
Spanish Bean Salad with Red Peppers by me, Corina at Searching for Spice
Easy Asparagus and Ricotta Tart by Jacqui at Recipes Made Easy.
Sugar Free Stewed Rhubarb and Ginger Compote by Kirsty at Hijacked by Twins

 

Cook Once Eat Twice June and May recipe round up

Above from left to right: 

Harissa Butternut Squash Stew with Broccoli and Chickpeas by Shaheen at Allotment 2 Kitchen
Minted Lamb Pie with Mashed Potato Topping by Debbie at Proper Foodie
Champagne Syllabub with Orange Rhubarb Compote by Choclette at Tin and Thyme
Lemon Drizzle Olive Oil Cake by Angela at Only Crumbs Remain

 

Cook Once Eat Twice June and May recipe round up

Above from left to right: 

Quinoa Rainbow Breakfast Bowl by Kate at The Gluten Free Alchemist
Vita Coconut and Sultana Breakfast Loaf by Debbie at Proper Foodie
Homemade Vegetarian Sausages by Sarah at Tales from the Kitchen Shed
Orange and Dried Berry Cupcakes by Sadhna at Herbs Spices and Tradition

 

Cook Once Eat Twice June and May recipe round up

Above from left to right: 

One Pot Jamaican Jerk Chicken Rice and Beans by Eb at Easy Peasy Foodie
Fish Pie with Avocado and Tarragon by Monika at Everyday Healthy Recipes
Beetroot and Chocolate Cupcakes by Angela at Only Crumbs Remain
Loaded Spring Potato Salad by Nico at Yumsome

 

Cook Once Eat Twice June and May recipe round up

Above from left to right: 

Spicy Buckwheat and Mung Bean Salad by Nico at Yumsome
One Pan Vegan Chickpea Shakshuka by Nico at Yumsome
Vegan Asparagus and Sundried Tomato Quiche by Nico at Yumsome
Easy Yoghurt Bread Rolls  by Jo at Jo’s Kitchen Larder

 

Cook Once Eat Twice June and May recipe round up

Above from left to right: 

14 Brilliant Beetroot Recipes collated by Angela at Only Crumbs Remain
Beef Spring Rolls with a Strawberry and Soy Dip by Petra at Food Eat Love
Blueberry and Strawberry Parfait by Sadhna at Herbs Spices and Tradition
Creamy Tomato and Roasted Red Pepper Soup by Eb at Easy Peasy Foodie
Sweet and Savoury Soft Pretzels by Francesca at Fearless Kitchen

 

What did I make from May’s Linky?

Well, as always I was spoilt for choice.   There were some great recipes last month but I only had time to make one.   When I was a little girl one of our popular Saturday lunchtime meals was potato cakes and although I’ve had a go at making them since, mine usually end up more like a hash than a cake.

So, after reading the recipe for these gorgeous rosemary pancetta and sweet potato cakes by Debbie at Proper Foodie, I decided to prove I could make them.   I certainly mastered them tastewise.   They are gorgeous, absolutely delicious and totally moreish.  I may not have made mine look quite as dainty and regular as Debbie’s potato cakes, but they tasted just as good!  I served them with Debbie’s quinoa salad too, just without the fresh mint leaves. Do go and check out the recipe because I promise you, you’ll love them, just like I did.

Cook Once Eat Twice june 2017 pancetta sweet potato cakes

 

THIS MONTH’S #COOKONCEEATTWICE LINKY

The linky for this month’s Cook Once Eat Twice is now open at the bottom of this page.   Do come and share any recipes that are perfect for more than one meal!

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge if you can.  Add your link to the linky.
  • Tweet @Corinathecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • By entering your link, you are giving me permission to include your photograph in the round-up and on social media.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also stumble, flip and yum the entries.
  • It’s acceptable to link up old posts.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is 28 June and the roundup along with the next month’s linky will be posted on 1st July.
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37 recipes that fit the cook once eat twice theme. Collection of savoury and sweet recipes, meat-based as well as vegetarian and vegan ideas. Come and get some meal planning inspiration
Orange and pomegranate molasses mocktail

Orange and Pomegranate Molasses Mocktail

With summer on the way it’s time to unwind with this orange and pomegranate molasses mocktail. With just three ingredients it’s a cool refreshing drink for the whole family!

Orange and pomegranate molasses mocktail

I’ll admit that I’m not much of a cocktail girl. Why ruin a perfectly nice drink by adding a touch of vodka? Cocktails look nice and often sound nice but when it comes down to it, I’d rather enjoy a few glasses of wine interspersed with non alcoholic drinks instead.

So, when I realised that this month’s Recipe Redux challenge was cocktails and mocktails for May celebrations, I wondered where to start.  Even with a simple drink like bucks fizz, I’d rather drink the Champagne and orange juice separately.   Ok, I can see you shaking your head.  Maybe you’ve seen me enjoying cocktails in the past and yes, I do sometimes enjoy them.  It’s just, they’re not my first choice of drink.   I’m really not the person to be giving you cocktail recipes!

Orange and pomegranate molasses mocktail

So, a mocktail it is!   I’m pleased to say I don’t have anything against mocktails.  Apart from the fact that the ingredients just go together,  the best thing about non-alcoholic drinks is that I can try them out on my kids too.  As expected, I have mocktail loving kids!

This orange and pomegranate molasses mocktail is a great place to start if you’re also new to the whole world of drinks mixing.   Fizzy orange is a classic drink and a real favourite with lots of children too.     In this recipe, the fizz comes from soda water rather than a sweet drink like lemonade.

Orange and pomegranate molasses mocktail

I decided to jazz it up a tiny bit more by adding a dash of pomegranate molasses to the mix. The sharpness of the pomegranate molasses is a perfect accompaniment to the sweetness of fresh orange juice.     The resulting mocktail has a refreshing tart fruitiness.

Although I made these to enjoy with my children, I have to say that if I was the driver at a party, something like this would be the perfect choice.   I don’t have a particularly sweet tooth and find many non alcoholic drinks are just too sweet.   But these!   I could probably drink these all night!

 

Recipe for orange and pomegranate Molasses mocktail

Orange and pomegranate molasses mocktail

 

Orange and Pomegranate Molasses Mocktail

Yield: Serves 1

Ingredients

  • 1/3 fresh orange juice
  • 2/3 soda water
  • A dash of pomegranate molasses
  • Ice (optional)

Instructions

  1. Pour the orange juice and pomegranate molasses into a glass. Add a dash of pomegranate molasses and stir.
  2. Add a few ice cubes if you have them.
  3. Drink through a straw!
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Orange and pomegranate molasses mocktail

Are you looking for more summer drinks?

How about these recipes?

Pomegranate appletiser mocktail

Pomegranate Appletiser Mocktail

Chilled Matcha and Banana Smoothie

Chilled Matcha and Banana Smoothie

vita coco banana blueberry and spinach smoothie

Vita Coco Banana Blueberry Smoothie

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Recipe for orange and pomegranate molasses mocktail. This cool refreshing drink is so easy to make and perfect for drinking outside in the sun. A great summer drink for adults and kids.