Spiced Pumpkin Cake

This is a big cake – remember I was using all that pumpkin! So I have given measures that will make 2 x 2lb loaves or the one big cake. If you want you can just halve the amounts and make the one loaf. But these freeze like a dream!

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Spiced Pumpkin Cake

Ingredients
• 600g / 20 oz GF SR flour
• 420g / 14 oz brown sugar
• 1 salt
• 1 tbsp cinnamon
• 1 tbsp ginger
• 600g / 20 oz roasted pumpkin puréed in a food processor
• 250 ml sunflower oil
• 9 tbsp Agave Nectar

Instructions
Preheat oven to 350°F/180˚C/Gas4.
Parchment line a 24 cm spring form cake tin. Or 2 x 2lb loaf tins.
In a large bowl, mix together flour, sugar, salt, and spices.
In a jug whisk together the oil and agave.
Add wet mixture to dry with the pureed pumpkin then mix until well combined. This is a stiff batter, don’t worry, the pumpkin will make it a really soft cake 🙂

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Pour into prepared pan and level it off.

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Bake 45-50 minutes or until top is starting to brown and it feels firm to the touch. For the loaves allow 35-40 minutes 🙂
Let it to cool for 10 minutes in the tin, then open the pan or tip them out and allow to cool on a rack.

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Mexican Chocolate Coffee Cake

I had never heard of this cake until I read a ‘WordPress’ post ( Please see comments boxes for http).

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And it wasn’t like any recipe I had tried before, so I thought I needed to give it a go.

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If you look at the original recipe you’ll see I’ve made a few changes and I hope these are for the better. I have taken out the butter and this makes for an ethereal, soft cake which works really well with the Cream Cheese.

The praline is easy to do. Please go here for the recipe.

This is now one of my favourites – really great for a ‘Grown Up’s’ Birthday.

🙂

Mexican Chocolate Coffee Cake

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375 ml cup strong coffee
120g / 4 oz cocoa

Heat the coffee and stir in the marshmallows to melt them.
Set aside to cool.

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500g / 1 lb Self Raising flour
740g / 1lb 4 oz sugar
1 tsp. nutmeg
3 beaten eggs
2 tsp. vanilla
250ml vegetable oil
185ml live yogurt

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Line a 3 x 21cm cake tins with parchment paper.
Preheat the oven to 350˚F/180˚C/Gas 4.
Combine flour, sugar, nutmeg.
Whisk together the eggs, vanilla, oil and yogurt. Whisk in coffee mix.

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Pour the wet into the dry and fold together quickly.
Divide between the 3 parchment lined tins.
Bake for approximately 30 – 35 minutes.
Allow to cool in the tins.
This is a delicate cake.


360g / 12 oz. Cream cheese, room temperature
6 oz. powdered sugar
2 tsp vanilla extract
90g / 3 oz melt chocolate
Empty the cheese into a bowl add the sugar and vanilla and mix well to form a nice soft icing. No need for over vigorous beating.
Spread over the cooled cake. On each layer add a drizzle of the melted chocolate.

I added the almond praline as a dramatic finish.

https://scarletrosita.wordpress.com/2013/02/15/almond-praline/

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Gently Spiced Lentil Cakes

Twenty years ago I used to work in a Women’s Centre in Cambridge. No.1 Daughter was all fresh and new and still subject to the whims of her Mumma. I would pick up my wages and then I would push her in her buggy along Mill Road to get to the bus stop so as to go home. We would always stop in at Arjunas (a Wholefood Grocers) and buy some Ricecakes with Black Sesame Seeds, or a carton of Banana Soya milk, something to share on the ride home.

On the last Friday of the month an Asian woman would rush in with a tray of these Lentil Cakes still warm from her kitchen – just the one tray mind. They were never named anything and as soon as she arrived, they sold out.

Now I have eaten all sorts of foods, and these cakes she made were not any sort of Bahji or pakora I have eaten elsewhere. I have tried no end of recipes, tried out different formulations myself and have not got it.

These are the closest I have ever come to those ethereal, sublime delights and I am sharing them here.

I really like them, they are not quite there but trust that on the day that I crack that recipe entirely I shall let you know

😀

Let me know what you think.

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Gently Spiced Lentil Cakes

1 cup rice (Thai, Sushi, Risotto, Arborio, Short grain)
1/2 cup red lentils
2 medium onions
6 cloves of garlic
2 carrots
1 tsp turmeric
2 tsp coriander leaves
2 tsp dried parsley
2 dssp cumin seeds, coarsely pounded
1 dssp grated ginger
1 tsp ground black pepper
1 tsp oil
Salt to taste
1 cups rice flour (as needed)
200ml vegetable oil to pan-fry the cakes.

Cook the rice and lentil in separate pans until they are cooked. Cool them in cold water, drain and set to one side in a bowl.

Peel the onions, carrots and garlic and cut into chunks.

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Pop into the food processor and chop to a nice fine mince 🙂

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Add in the spices, sea salt and herbs and give it a quick blitz.
Add in the rice and lentil and blitz again. You will have a soft, wettish mixture.

Tip this into a large bowl and add enough of the rice flour to make a nice firm mix.

Get your frying set up ready, the cakes will go onto kitchen paper in a warm dish as they cook.
Heat the oil in a heavy pan over a medium high heat.

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And once you can smell it, it will be ready to start frying, so add spoonfuls of the mix or ice cream scoops (as I like to do) to the hot oil.

Get the pan full, the heat is high so you should be able to do this.

As they brown, turn them over with a fork or a knife or a palate knife.

Pop them onto the kitchen paper to drain

That’s it, they’re ready – pop them onto a plate with some salad or a nice chutney for dipping.

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YUMMMY!

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Spiced Parsnip Soup (the little extra one as it’s nearly Christmas)

Well as it is fairly chilly here in Blighty I needed to make something warm and comforting but not anything too heavy today. And the parsnips looked beautiful … and Spiced Parsnip Soups is one of my favourites … and it is really easy to do … and I could top it with the Dukkah … it was all looking like it was meant to be.

And then I thought that it would be almost like a public service to put it out there for everyone to enjoy. This is super-fast to make, use which ever Curry powder or paste you like (I chose Korma as No.2 Daughter does not ‘do’ heat … at all, for her Cinnamon is hot!)

Spiced Parsnip Soup

2 tablespoons of Olive Oil
2 white onions, chopped
1Kg/ 2 lb parsnips, peeled and cubed
3 cloves garlic, chopped
1 heaped Dessertspoon Korma curry powder (or which ever you like)
2 cube vegetable stock
2 Lt/4 pts water
250ml/10fl oz double cream (or *Vegan Soya cream)
1 Bay leaf
salt and pepper to taste
1 spoon per portion of yogurt (or *Vegan Soya yogurt)
(Don’t forget that spoon of Dukkah on top!)

Parsnip Soup Ingredients

Heat the oil in a large saucepan over medium heat.

Peeled Parsnips

Don’t stress too much about the cutting of the vegetables, as you can see, I have just cut them simply, this will all be blended in about half an hour.

Chopping Onions

Chopped Parsnips & Onions

To peel the garlic

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Just press onto the cloves with the side of the knife

Crushing Garlic

you will feel it pop and the clove will be loose from the peel

Pressing Garlic

and will easily be removed

Paper Off Garlic

Fry the onion and parsnips in the oil until then start to soften and become translucent, about 5 minutes. Don’t worry if they start to brown, that is all to the good as that will help improve the flavour.

Sweating down parsnips

Add the garlic and curry powder and fry for a minute to release the spicy aroma.

Curry Powder In The Pan

Boil the water in a kettle and add to the pan and pop in the stock cubes, give it all a good stir.
Pop in the Bay leaf and allow to simmer for about 20 minutes.

Remove from the heat and stir in the cream.

Parsnip soup ready to cook

Remove the Bay leaf and either puree in a liquidiser or use an immersion hand blender (like I have).

Blending The Soup

Heat through but do not let it boil.

Greek Yogurt

Season with salt and pepper and I like to finish it with a spoon of yogurt.

Spiced Parsnip Soup Finished With Greek Yogurt Ready To eat

This is a good, thick soup, it is perfect with a spoon of Dukkah sprinkled on the top, delicious.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Conference Pear Chutney

<a href=”https://scarletrosita.wordpress.com/?
First to say, it is so cold in this kitchen on this typical November morning of bright blue skies and frost that I am wearing my gloves as I make my first pot of tea.
Okay, that said, today will be the day for another batch of Conference Pear Chutney. I am very lucky that the tree in the garden consistently provides me with a very generous supply every year, and they are my favourite.

Pears and jars washed Pears and jars washed

I have a love of preserving that is entirely down to my Mum and Dad. As Southern Italian farmers it is in their DNA (and so mine) that any excess be preserved. I can remember being very small, maybe 3 years old sitting at the kitchen table with my Mamma feeding tomatoes into long necked glass bottles (with the essential leaf of basil,) that she would then take outside to a massive vat of boiling water to be cooked for several hours. And then playing in the garden around the fire only to jump out of my skin at the occasional bang as one bottle would have a little air trapped in it and so explode. This way we would have tomatoes for sauce in the winter.
My first attempts at any thing like this was when I was about 11 years old and I made my first batches of Marmalade from the local markets end of the day sell off. A long way from the stuff bought in jars from the High Street’s International Supermarket, but far nicer and I was hooked.
Every year I make a variety of preserves and I hope to hand the love of it down to my daughters.

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Anyway, this is my basic recipe, I encourage you to add and subtract ingredients as fits your palette, but have in mind that if you remove an ingredient, lets say the ginger, you may want to add another ingredient, perhaps another spice, so that the chutney will still have a good balance.

You will need to sterilize some jars so I am putting this before the recipe so you will have read it before you get all over keen and start chutney-ing-up what you have in the fruit bowl. Dull but essential to remove any bacteria, yeasts or fungi. Otherwise the chutney will spoil and that would be a shame and a waste.

Do NOT add cold food to hot jars, or hot food to cold jars otherwise the jar will shatter which is too dramatic.
Give the jars and lids a good wash in hot soapy water and rinse.
Boil the lids for 5 minutes in a pan of water (not the plastic ones) or else you can soak them in a dilute solution of something like ‘Milton’
Arrange your jars on a baking sheet but do not let them touch.
Make the chutney or jam 🙂
About 30 minutes before the chutney is done get back to the jars.
Pop them into the oven.
Turn the oven to 350°F/180°C/Gas 4 – no higher or the glass may crack or shatter.
Close the oven door and leave for a 25 minutes.
Set the tray of jars on a rack on the side.
Turn the heat off from under the chutney and let it stop bubbling.
Fill the hot jars with the hot chutney, I recommend adding a ladle of chutney to each jar in turn before attempting to fill the jar completely, that way if one is going to ‘pop’ it can do so and you only have a spoon of chutney wasted.
If you want to use the waxed disc now is the time to add them and then cover each jar with its own lid.
NEVER add cold food to hot jars, or hot food to cold jars-otherwise you will have a drama!
Leave chutney for about 10 minutes before tightening the screw tops on.

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Conference Pear Chutney
Ingredients
1 tsp thyme
1 tsp coarse ground black pepper
1 large red onion
225 g or 8oz sultanas
225 g or 8oz raisins
170 g or 6oz demerara sugar
140 g or 5oz malt vinegar
110 g or 2oz balsamic vinegar
100 g or 3½oz crystalised ginger, finely sliced
1Kg 350 g or 3lb pears cored and cut into wedges
1 tsp sea salt
1 tsp nutmeg, freshly grated
2 tsp ground allspice
1 tsp paprika
½ tsp chilli flakes

Peel, core and chop the onion and pears.
Put all of the ingredients into a large pan on a low heat
Stir carefully with a wooden spoon, turning it all over and letting the sugar have a chance to melt down before you start to boil it.
Bring to the boil and give it one good stir. Reduce to a simmer and allow it to cook for 50 – 60 minutes, (this depends on your cooker) but you are wanting it to be thickened and dark looking.
Ladle into hot, clean, sterilized jars, cover and seal.
Label when fully cool.

Yields approximately 2.5 Kg or 6 lb of Chutney

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I do love to use this Chutney in a number of ways,

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but here as in these sausage rolls,

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is a match made in heaven.

Can you see how happy the chutney and sausage meat are together  😀

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I have made a Limited Edition Christmas Chutney. They will cost £5 per 500g/1lb jar.
You can order a jar or two from me directly, please email me at scarletrositafood@btinternet.com or contact me via my Facebook page
http://www.facebook.com/ScarletRosita