I spied this recipe in Moro The Cookbook by Sam and Sam Clark. The focus of the cookbook is Spanish and Muslim Mediterranean food, or food of the Moors. They describe this cake perfectly – moist and a little crumbly. The cake is also gluten free as long as you use gluten free baking powder.…… Continue reading walnut lemon and cardamom cake
Tag: polenta
lemon and blueberry polenta cake
A lovely lemony cake with pockets of moist blueberry and no wheat. This recipe makes one small 15cm (6″) cake. Preheat your oven to 180°C (350ºF) and grease and line your cake tin with baking paper. Cream 100g of unsalted butter with 100g of caster sugar until soft and pale. Beat in 2 eggs, one at…… Continue reading lemon and blueberry polenta cake
cavolo nero polenta with beef cheek ragu
A great way to eat greens, this polenta recipe appears in River Cafe Cook Book Two by Rose Grey and Ruth Rogers. Beef cheeks: In some olive oil over high heat sear the beef cheeks briefly and remove them to a plate. Lower the heat and add a little more olive oil, some diced onion, garlic, carrots and celery…… Continue reading cavolo nero polenta with beef cheek ragu
polenta with mushrooms and sage
Mushrooms at their best with sage and cheesy polenta. For this dish you will need at least 450g (1lb) of mushrooms (I used Swiss brown) and a few dried porcini mushrooms. Soak the porcini mushrooms in a little boiling water until soft. Meanwhile fry 20-30 fresh sage leaves in olive oil until crisp and set…… Continue reading polenta with mushrooms and sage
rosemary polenta bread
Stephanie Alexander’s recipe for Polenta bread sounds wonderful, but I didn’t have any cream and I used whey instead of buttermilk. I also disregarded her advice and made it with rosemary and ate it with honey! Preheat oven to 220′C. Brush a shallow tin generously with olive oil. In a bowl whisk a large egg with…… Continue reading rosemary polenta bread
sour cherry, ricotta, almond and polenta cake
This deliciously moist and buttery cake is neither too sweet nor too heavy to serve as a dessert. You will first need to drain a jar of Morello cherries. Scatter them in a greased and paper-lined spring-form cake tin. In a food processor or mixer combine 1 cup of ricotta cheese, 285 g (10 oz) of almond meal, ¾ of…… Continue reading sour cherry, ricotta, almond and polenta cake
michelle picker cooks 