I finally found the perfect excuse to christen my new square tin with an idea I’d been deliberating about for weeks: putting ginger stem with rhubarb to make a delicately sweet and aromatic tray bake. The slight tartness from the rhubarb and heartiness from the polenta lend themselves well to an uplifting dessert apt for the spring months ahead. Making this was the first time I had ever improvised with both the amounts and ingredients of a cake (I normally go by the books). But it turned out to be a storming success, which is why I’m sharing it with you all. Give it a go!
Traditionally an Israeli breakfast or brunch dish lovingly adopted by Western foodies as a “hangover cure,” Shakshuka is a combination of tinned or fresh tomatoes with eggs, and commonly spiced with paprika, cumin and harissa. Although harissa is not necessary, I find that it adds depth and real hard-hitting spice to this dish. I know that most harissa pastes available in supermarkets contain some form of garlic – whether that’s pureed or pure – which, for those of you leading a low in FODMAP diet, can simply be replaced with dried chilli flakes for an equally hangover-busting shakshuka. I’ve taken inspiration from LEON’s own shakshuka recipe, adapting it to meet my tastes and FODMAP friendly needs. To thicken its soup-like consistency, I like to add about a handful of dry red lentils, which is completely optional as I understand that legumes can affect some people with IBS.
It’s been a week of celebrating the versatility of courgettes – yes, even in cakes! Trust me, this one never ceases to amaze people.
Serves 4 Prep time: 10 minutes Ingredients: 180g kale 220g long-stemmed broccoli, boiled 100g goat’s cheese, cubed 30g toasted almond flakes 2 tbsp. balsamic vinegar glaze 3 tbsp. garlic oil 2 tsp. salt Method: Place the kale in a large bowl and massage half the amount of garlic oil for two minutes, or until the… Continue reading Bowls of goodness: kale, long-stemmed broccoli and goat’s cheese salad
One of the wonderful things about this dish is that it’s cost-effective, incredibly quick and easy to make and can also be made vegan if you choose to leave out the grated parmesan cheese at the end. I made this for the first time when I was a student in my final year (all those months ago) and was in desperate need of a nutritious and delicious recipe, without being time-consuming – and I’ve been making it and passing it onto friends ever since.