Month: Aug 2024

Raspberry, cardamom and almond cake

~ Sophie ~ Leave a comment

Gorgeous moist, nutty, fruity, gently spiced 2-layer cake

  • 125g unsalted butter, softened + more for greasing
  • 350g ground almonds
  • 225g soft brown sugar
  • 1 tsp flaky sea salt
  • 2 eggs
  • 250g greek yoghurt
  • 6 cardamom pods, shells discarded and seeds finely ground
  • 1 tsp baking powder
  • 225g raspberries
  • 25g flaked almonds
  • 1 tbsp caster sugar
  1. Heat the oven to 160°C fan. Butter a 23cm loose-bottom tin and line it with a double sheet of greaseproof paper. This is more important than you might think – learn from my mistakes!
  2. Beat the butter until light and pale, then stir in the sugar, almonds and salt
  3. Spread half this mixture over the bottom of the tin
  4. Lightly whisk the eggs and beat them into the rest of the cake batter. Stir in the yoghurt, cardamom and baking powder, and mix well
  5. Pour into the tin and scatter over the raspberries, allowing them to sink into the batter
  6. Sprinkle over the flaked almonds and caster sugar, and bake for 60-70 mins until an inserted skewer comes out clean
  7. Cool in the tin – it will still be a little soft initially, but it will firm up as it cools – and then turn out to applause and salivation

Chilli oil beef – or smoked tofu – noodles

~ Sophie ~ Leave a comment

Rich, spicy, nutty, savoury – relieved by the fresh salad veg on top. The essential bit is the chilli oil

  • 3 tbsp chilli oil
  • 2 cloves garlic, minced
  • 1 tbsp sesame seeds
  • 400g minced beef/crumbled smoked tofu
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 heaped tbsp smooth peanut butter
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 200g cooked udon noodles
  • 2 spring onions, chopped
  • Coriander leaves, diced cucumber, sliced radishes, avocado, lime
  1. Heat chilli oil in a wok or deep frying pan over medium heat
  2. Fry the minced garlic and sesame seeds
  3. When golden, add the minced beef/crumbled tofu and stir into the spicy garlicky oil
  4. In a bowl, stir together the soy sauce, mirin, peanut butter, sesame oil and sugar
  5. Add this to the beef/tofu, rinsing out the bowl with some water and adding that too
  6. Add the udon noodles and spring onions, stir together gently while it bubbles and the noodles soften
  7. Serve immediately, topped with coriander, cucumber, radish and avocado – and a squeeze of lime over the top

White chilli

~ Sophie ~ Leave a comment

Comforting chicken casserole with Tex-Mex flavours, pale creams and beiges, offset with flashes of green on top. Classic spoon eating.

  • 1 tbsp veg oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • ½ tsp salt
  • Black pepper
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tbsp dried oregano
  • 2 large green chillis, finely chopped
  • 1 yellow pepper, chopped
  • 600ml chicken stock
  • 1 tin cannellini beans, drained and rinsed
  • 100ml milk
  • Meat from 4 chicken thighs, poached for 8 mins in the stock and then chopped/shredded
  • Juice of 1 lime
  • 1 tbsp cornflour mixed with 2 tbsp cold water
  • Fresh coriander, avocado, grated cheddar, tortilla chips, pickled jalapenos
  1. Heat the the oil in a large saucepan, add the onion and cook over a medium heat for 5 mins until soft
  2. Add garlic, salt, pepper, cumin, coriander, chilli and yellow pepper
  3. Stir and cook for 5 mins, then add the stock. Bring to the boil and simmer for 10 mins
  4. Add the milk, cannellini beans and chicken. Bring to the boil and simmer for 10 mins
  5. Finally stir in the lime juice and the cornflour slurry and stir until thickened
  6. Serve with rice, sprinkled with fresh coriander, diced avocado, grated cheese, crumbled tortilla chips and pickled jalapenos