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recipes

Lemon and blueberry bundt cake

16/4/2019

 
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Bundt cake tins offer an effortless solution to livening up any cake recipe, giving an added wow-factor.  I love the extra crumbly edges of slightly caramelised cake batter thats melt in the mouth when enjoyed alongside a nice hot cup of tea.  This recipe uses frozen blueberries so you can enjoy summer textures and flavours guilt-free throughout the year.
Serves 8-12, 20mins preparation, 30mins cooking
Ingredients:
  • 225g salted butter, room temperature
  • 225g caster sugar
  • 225g self-raising flour
  • 4 egg, whisked, room temperature
  • 2 lemons, juice and zest
  • 150g frozen blueberries
  • 50g icing sugar
Method:
  1. Preheat the oven to 180C/160C fan/gas 4.
  2. Grease and flour the bundt cake tin.
  3. Using an electric whisk, beat together the butter and sugar until pale and fluffy.
  4. Add 2tbsp of flour to the mixture then gradually add the egg, whisking continuously until well combined.
  5. Whisk in the remaining flour and half the lemon zest then fold in the blueberries with a large metal spoon.
  6. Pour the batter into the cake tin and bake in the oven for 25-30mins until the cake is risen and golden and a knife comes out cleanly when inserted into the middle.  Remove from the oven, turn out onto a wire rack immediately and leave to cool fully.
  7.  Meanwhile, mix together the icing sugar and lemon juice until smooth.  Drizzle over the cake and garnish with the remaining lemon zest.
Tip: When using bundt tins slightly reduce the cooking time.   As there is more surface area touching the cake batter is cooks quicker.
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Beetroot, mint and feta fritters with a watercress, chilli and charred lemon pesto

3/4/2019

 
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Delicious served hot or cold.
As the summer months are fast approaching it’s only natural to start getting excited about the abundance of fresh fruit and veg that will soon grace our local markets.  As much as I love the embracing comfort of slow-cooked winter foods, that harness the deep, complex flavours of root veg and seasonal meat, there’s nothing quite as smugly satisfying as a simple salad, using the freshest of ingredients that have been basking in the summer rays.  I could spend hours reeling off the many merits of a juicy, sun-drenched plumb tomato, paired with cold pressed extra-virgin olive oil, a pinch of Anglesey sea salt and a handful of vibrant basil leaves, but I’ll save that for another day…

These fritters are the perfect meal to transition you through the seasons - goodbye winter, hello spring!  The beetroot, with its characteristically earthy flavours is happily offset by the neutral, spongy texture of the courgette and its flavours are enhanced by the salty feta, hitting the back of your palate.  The addition of a few sprigs of mint lifts the whole dish, adding a welcome freshness, along with the watercress pesto.  To keep the fat content down I’ve baked, rather than fried the fritters, making them a little lighter.

These fritters can be made in advance and stored in the fridge for up to 3 days, or frozen for up to 3 months until you’re ready to enjoy them. 

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Lemon and chilli squid with roasted sumac cauliflower and a rosemary butterbean puree

10/3/2019

 
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Inspired by Middle Eastern textures and flavours this succulent squid is quick, easy, nutritious and won’t break the bank.  Perfect for a light dinner or a dinner party starter, there’s no time like the present to indulge in these tantalising tentacles.

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muscovado & pecan cheesecake with a cinnamon biscuit base, salted caramel & baileys cream

10/12/2018

 
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Growing up I was sceptical of any ‘cake’ originating from cheese but as I get older and wiser I have come to the conclusion that cheesecake is GOOD.  Whilst this ultimate comfort food can be dressed up to grace the tables of high society it is equally at home on a kitchen table surrounded by squabbling children fighting over the last slice, something I know I am guilty of.  Cheesecake is a sensory delight, from the creamy crumble in its texture to the contrast of sweet and sour and the gentle crunch of the biscuit base.  All in all, it’s a heavenly party in your mouth, so grab a fork and tuck in.

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    Cate DIxon

    Cate is a London based freelance chef, food stylist, recipe writer, tester and home economist.  

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