Rich in hazelnut flavour with a meringue-like crust and a moist centre studded with plums, this cake is gluten free and dairy free. Adapted from this recipe from Recipe Tin Eats. Preheat your oven to 170°C (340°F ) and grease 20 cm (8″) pan with olive oil. If using a springform pan then line with baking…… Continue reading hazelnut, olive oil and plum cake
spanakorizo
Spanakorizo is a traditional Greek lemon-forward pilaf of spinach and herbs served with feta. All the flavours you might know from spanakopita but applied to a rice dish instead. This recipe comes from Elena Paravantes of Olive Tomato. In a large pot wilt 450g (1 lb) of spinach with the juice of ½ a lemon…… Continue reading spanakorizo
zucchini with harissa and lemon
This zucchini (courgette) dish makes a lovely side dish either hot or as a warm salad. From a Yotam Ottolenghi recipe. Heat 2 or 3 tablespoons of olive oil in a large sauté pan on medium heat and gently fry 6 finely sliced cloves of garlic until soft and aromatic but not brown. Remove half…… Continue reading zucchini with harissa and lemon
lamb meatball spiral
In this Moroccan inspired dish, a spiral of lamb meatballs and vegetables cooked in tomato makes a stunning and delicious meal. Eve made this from another fabulous recipe by Nagi of RecipeTinEats. To make the meatballs combine ½ a cup of panko breadcrumbs in a bowl and grate ½ an onion over them. Toss with…… Continue reading lamb meatball spiral
red velvet cookies
These New York style red velvet cookies, from a Jane’s Patisserie recipe, are soft and gooey and studded with white chocolate chunks. In a bowl or stand mixer beat 125g (4.4 oz) of unsalted butter with 75g (2.65 oz) of white sugar and 100g (3.5 oz) of brown sugar until creamy. Add in 1 egg, 1 teaspoon…… Continue reading red velvet cookies
crusty white bread
A steam oven is fantastic for getting a great crust on bread and that’s what I used for this loaf. If you don’t have one follow the tips in this recipe to achieve a good crust. This recipe makes 1 small loaf. In a stand mixer with a dough hook combine 3 cups of plain…… Continue reading crusty white bread
cabbage and apple salad
Here’s a refreshing Thai style salad. The dressing is a traditional som tum dressing -som means sour and tum refers to the method of pounding the ingredients in a mortar and pestle. Finely shred a quarter of a small green cabbage, 1 large carrot and 1 large or 2 small sour green apples. For the dressing…… Continue reading cabbage and apple salad
steamed snapper
Here’s a simple and delicious way of serving whole fish. Have your fish cleaned by the fishmonger but make sure to check for scales before you cook. Dry the fish with paper towels, cut some slashes in each side then place it on a dish that will fit in your steamer or wok. Place spring…… Continue reading steamed snapper
fig, yoghurt and almond cake
I love fresh figs when they’re in season and this delicious cake recipe from the inimitable Yotam Ottolenghi is a wonderful way to showcase them. Heat your oven to 200ºC (400ºF) and line the bottom and sides of a 24cm (9″) cake tin with baking paper. In an electric mixer beat 200g (7 oz) of…… Continue reading fig, yoghurt and almond cake
artichoke and hazelnut pasta
Here’s a delicious pasta recipe suitable for any short pasta. I used fusili. In a dry pan toast ½ a cup of hazelnuts and set them aside to cool. When they’re cool roughly chop them. Boil a large pot of water and add a generous amount of salt. Add your pasta of choice and cook…… Continue reading artichoke and hazelnut pasta
michelle picker cooks 