Tomato and Garlic Sauce (v)

This goes well with loads of different things, and was delicious with the moroccan bulghar salad 🙂

For 2 portions you need:
1 can chopped tomatoes
4 cloves garlic, crushed
salt and pepper
pinch sugar
1 tsp vinegar
2 tbsp olive oil

Place everything in a pan and bring to the boil. Reduce the heat and simmer for 5 mins or so until thickened. Serve as you wish 🙂

Moroccan Bulghar Wheat Salad (v)

The weather has been *glorious* for the last 10 days or so 🙂 Quite strangely warm for mid March. In order to acknowledge this fact I made myself a bowl of yummy vegan goodness for lunch yesterday. I often make soaked bulghar wheat because it’s quick, easy and filling. You can add whatever you have to hand, don’t be put off by the long list of apparently random and weird ingredients. Make in bulk and enjoy over the week as the flavours develop and the fruit plumps up more and more.

For 6-8 portions you need:
1 cup bulghar wheat
2 cups stock
1 red onion, diced finely
1/2 cup chopped fresh mint
1/2 cup chopped fresh coriander
1 pack chilli marinated olives
1/4 cup each of sunflower seeds, pumpkin seeds and pine nuts
2 tbsp ras-el-halout
4 tbsp olive oil
1/4 cup dried apricots, roughly chopped
1/4 cup raisins

Toast the seeds with the ras-el-halout until lightly toasted and spitting hot. Soak everything else in a large bowl and add the sizzling seeds to the mix. Combine well and leave to marinate. Serve with tomato sauce and salad leaves.

Becka’s Bestest Ever Rocky Road

This went down a storm on the stall last week, and with good reason. It’s the best recipe yet for rocky road I have been able to concoct. It’s loosely based on Nigella’s Rocky Road Crunch Bars but I have played about with the recipe after repeated makings (it’s a hard life being a baker ;-)) and adjusted quantities and added in more yummy things. Hers are OK but imho they are a bit two dimensional and nowhere near as yummy as mine. Strong words, but try this and I promise you won’t be disappointed!

For 12 bars you need:
150g milk chocolate
150g dark chocolate (70% or above)
125g butter
3 tbsp golden syrup
100g rich tea biscuits, crushed a bit
100g rice crispies
100g whole glace cherries
100g marshmallows

Melt the butter, chocolate and golden syrup together in a double boiler (bowl over a pan of water). Once melted, add everything else and mix well. Turn out into a lined tray bake tin and smooth other. Leave to cool before cutting into squares and lamenting again about the size of your waistline.

Lime Drizzle Cake with Blueberries

The cake of the month for March is lime drizzle with blueberries. I often make lemon drizzle, but this takes the concept of light, airy sponge smothered in sticky syrup to a whole new level. For some reason I don’t understand the blueberries always sink… (if anyone knows why please let me know!) but that doesn’t seem to affect the taste. In fact, I think it’s nice having a layer of quite sharp, ooey and gooey fruit on the bottom, below the cloud of light sponge flavoured with lime zest before the sticky top layer of syrup soaked cake. The original recipe for this was in BBC Good Food’s 101 cakes and bakes. I’ve adapted it slightly by adding more lime zest to the cake batter and syrup and also using only blueberries. It works with any fresh berries tbh, tho raspberries, currants and blueberries are better than strawberries. The smell of the lime took me back to Thailand so I might make one with coconut and mango another time to bring back memories of Koh Phangan.
For two 2lb loaf cakes or one large tray bake you need:
For the cake
225g vitalite/softened butter
225g caster sugar
250g self raising flour
25g ground almonds (omit if allergic to nuts and use extra flour instead, you can’t taste the almonds but they do give a lovely texture)
1/2 tsp salt
4 eggs, lightly beaten
zest of 2 limes
juice of 2 limes
200g fresh blueberries
For the syrup
Juice of four limes
Zest of two limes
140g caster sugar
Begin by creaming the sugar with the vitalite/butter in a free standing mixer. Beat for 10 mins until light, fluffy and creamy. Add the eggs a little at a time, incorporating a spoonful of flour between each addition of egg to prevent curdling. Once all the eggs are added, mix in the remaining flour, salt and ground almonds. Grate in the lime zest and gently fold in the juice.
Mix in 2/3 of the blueberries and scrape into lined tins – either two 2lb loaf tins or one traybake tin. Scatter over the remaining blueberries and bake in a moderate (170 degree) oven for about 25 mins till risen, golden brown and cooked through.
Meanwhile make the syrup by melting the sugar over a very low heat with the lime juice and zest. Leave to cool slightly whilst the cakes cook.
As soon as the cakes are done, remove them from the oven and prick all over with a fork. Pour over the syrup and allow to sink in. Let the cakes cool completely before scoffing. They will last well for a week in an airtight container, assuming you can resist the temptation to eat them!