Lemon - Blueberry Drizzle Loaf

I was having a cake craving and came across a gorgeous photo of this lemon blueberry drizzle cake on Pinterest (recipe taken from here).  The next morning I went out and bought the ingredients and whipped it up.  So satisfying! Since this requires drizzling lemon sugary goodness into the loaf after it bakes, it remains moist and decadent without being too heavy.   A good friend is coming to stay with me for the weekend, and I'm surely going to make another loaf so we can have nice afternoon tea. 

Ingredients: 
1 1/2 cups (7 1/2 oz/235g) all purpose flour, plus 1 teaspoon for blueberries
1 teaspoon baking powder
1/2 teaspoon kosher salt (or slightly less table salt)
1/2 cup (4oz) unsalted butter, room temperature
3/4 cup (6oz/ 185g) granulated sugar
1 tablespoon finely grated lemon zest
3 large eggs
1/2 cup (4fl oz/125ml) whole milk
1 teaspoon pure vanilla extract
1 cup (4oz/125g) fresh blueberries


For the Syrup:
4 tablespoons fresh lemon juice (I used meyer lemons)
4 tablespoons granulated sugar

For the Glaze:
1/2 cup (2oz/60g) confectioners sugar
about 1 tablespoon fresh lemon juice


1. Preheat oven to 350 degrees F, with the rack in the middle position. Butter and flour a 9-by-5-inch loaf pan.


2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.


3. Beat the sugar, butter, and lemon zest on medium-high speed if you have a standing mixer, or by hand is fine, until light, about 3 minutes. Add in the eggs one at a time, until each one is incorporated. Add in the milk and vanilla extract, and beat until well blended, about 1 minute. Add the dry ingredients and beat until just incorporated.


4. In a small bowl, toss clean blueberries with the 1 teaspoon of all-purpose flour. Gently fold the blueberries into the batter. Then pour batter into the floured pan.

5. Bake until the top is lightly browned and a toothpick inserted comes out clean, about 50 to 55 minutes. (this will depend on the size of your loaf pan). Allow bread to cool for a few minutes before turning it onto a cooling rack.


6. Make the lemon syrup while the bread is baking. In a small saucepan, combine 4 tablespoons lemon juice and 4 tablespoons sugar, and bring to a boil over medium-high heat, until all the sugar is dissolved and the syrup has thickened slightly, about 2 minutes.


7. Using a skewer, (those wood kebab sticks are perfect) poke the top of the bread all over, and I mean really all over since you want all the lemon syrup to soak in!  Brush the bread generously with the lemon syrup. Allow the bread to cool completely, about 2 to 3 hours.

8. To make the glaze: In a small bowl, mix 1/2 cup confectioners sugar with 1 tablespoon lemon juice, and whisk to combine. When bread is completely cool, drizzle the top with the glaze.  My drizzling was a bit sloppy! 

*She used Meyer lemons, I used regular; Meyer would be a bit less tangy.

Enjoy xx

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A funny thing happened on the way to the gardens

While me and my mom were in Edinburgh walking to the botanical gardens, we felt a bit peckish and wondered where we could get a nice bite.  Low and behold, we stumbled upon Cuckoo's Bakery, an adorable cupcake cafe, or as they say, cupcake shop and tea room.  It offered the perfect spot for a cup of tea, a roasted vegetable salad with goat cheese, and some special cupcakes for mother's day! 

(which it was in the UK) Above: the "black bottom" cupcake with chocolate sponge, dark chocolate chips under vanilla cheesecake! brilliant.

this is a great one to try anytime, whenever you have leftover roasted veggies from a roast; or in the summer you can let those roasted veggies cool, add some spinach and greens to make a flavorful, healthy salad.  this one had some roasted red pepper, courgettes, and shallots.

i opted for the classic red velvet <3

it's awesome when you're traveling and come across a genuinely nice place. so satisfying! and it wasn't even planned.  funny, how that works..! :)

Ginger-Scallion Sauce

This ginger-scallion sauce, or (ginger-spring onion as they'd say here in the UK) was a wonderful discovery. I've never really made condiments until recently, but I have to hand it to Francis Lim and to Lottie + Doof where I found this recipe, this sauce is simple and awesome, and simply awesome.  It is intensely savory and goes well on almost anything.  Plus cooking and eating this makes you feel like you are at a small local restaurant or food street stand in China.  

You'll need:
2 bunches (about 8 ounces) whole scallions, cut into 1-inch lengths
2 ounces ginger, peeled and cut into 1-inch chunks
1 cup oil, preferably peanut or corn (don't use canola)

Salt (lots of it!)

1. Put the chopped scallions in a food processor and blend well but stop before it gets liquidy; do the same with the ginger.  

2. Put the mixture in a big pot (a tall soup pot is good) and salt and stir.  You want to put enough salt that maybe you'd think it's too salty (the oil will make up for it).  As Lim says, you want to make sure the pot or heat-proof bowl can hold around 4x to what it has in there.

3. Heat the peanut oil until it is steaming hot...then carefully, (get ready!) pour the boiling hot oil onto the mixture....sssssssssssssss! Watch out for flying hot oil! (my camera was put in danger here).  Let it cool to room temperature, put it in a jar and store it in the fridge. 

 

 Enjoy on everything...chicken, shrimp, rice, noodles, eggs, sandwiches...! YUM x

Edinburgh : Vegetarian at David Bann

Hello!  I know I've taken a long hiatus, and I'm lucky to say that I took a long holiday since my course is over and I had Easter break. First my mother came to visit me in Leeds and we headed up to Scotland, to the beautiful city of Edinburgh.  Of the many things I enjoyed, one highlight was the well known vegetarian restaurant David Bann.  Feast your eyes on the delicious meal we shared there:

To start: Smoked mushroom and basil ravioli with tomato basil soup
the soup functioned as a light sauce and the mushrooms had a great full, almost meaty flavor

Tartlet of blue cheese and slow dried tomato 
Scrumptious. I feel like a cheese tartlet is a must for a vegetarian menu

Mains:  Rice pancake with spicy potato, cauliflower, chick peas and cashews 
with spice, coconut and mint raita, it was certainly an homage to indian cuisine and protein from the chick peas and cashews made this very hearty!

Jerusalem artichoke and celeriac with puff pastry
I did not know celeriac could be so delicious.  it all was very tender and the wine, sage and cream sauce along with the puff pastry made this rich and decadent. 


Celeriac would be a great replacement for a starch, why not give it a try with this Jamie Oliver smashed celeriac recipe ?

We were too full for dessert, even though I did have my eye on the "ginger and lime ice cream with orange cake" :) The prices weren't ridiculous and the atmosphere was nice but simple and quiet.  Non veggies and veggies alike will enjoy the wonderful flavor combinations; the menu does not disappoint in imagination or taste! Hopefully these dishes will inspire some of you to do "meatless monday" 

happy eating x

homemade chocolate hazelnut spread (nutella!)

This recipe is more satisfying both in taste and fun than the store bought one! It is also better since it does not contain partially hydrogentated oils or palm oil, both of which are bad! (from the LA Times) plus, this only takes around 20 minutes. 

Ingredients:

2 cups raw hazelnuts

1/2 cup unsweetened cocoa powder 

1 cup powdered sugar

1/2 teaspoon vanilla

1/8 teaspoon salt

3 tablespoons hazelnut oil, more as needed

1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.  Not all will come off perfectly, but most is good enough.

2. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes. (depends on blade sharpness)

warning: when you blend roasted hazelnuts it is going to smell heavenly!

3. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, add a little extra hazelnut oil until it's blended to a good consistency.

Remove to a container (a washed out jar is nice) cover and refrigerate until needed. Allow it to come to room temperature before spreading, as it thickens considerably when refrigerated. It will keep for at least a week. (I've kept it out of the fridge and it seems fine, it's dairy free) 

tips*get good quality cocoa like Scharffen Berger, or a fair trade one like I used :)


-You can probably find hazelnut oil at somewhere like Whole Foods, but if you can't, I used Almond oil and it worked great.  Walnut oil would probably work too...just stick with the nuts!

-You can also experiment and use melted bitter chocolate and heated milk (instead of cocoa powder and oil) but this one seems easier and it is dairy free so it will last longer! (though you'll probably eat all of it soon anyway)


-For all your nut allergic people, here is a link to a nut-free one.  I made this one for my friend, using sunflower seeds - brilliant! http://www.injennieskitchen.com/2011/07/how-to-make-nut-free-nutella.html (do need to add quite a lot of oil to get the texture right; but can always experiment, my friend said maybe making one with soy-nut butter would be good!)

Enjoy! xo

souper ideas

I love soup, could eat it every day. I just find it really nice and comforting. Soup is perfect to make in a large amount and then fridge or freeze it depending on how soon you're going to eat it :)

I don't have a set recipe, just judge the amounts for yourself! (I'm horrible at estimating portions, etc.)

Potato and Leek Soup 

Olive Oil

~4 cups or 2 cubes Chicken Stock (or vegetable) 

1 large onion, chopped 

~3-4 Leeks, sliced (can use most of it, just not the very top though)

~4 Potatoes (large, white) peeled and chopped 

Heavy Cream (optional) 

-Heat olive oil in a large soup pot.  Add the onions and cook until translucent, not browned.  Add the chopped potatoes and chicken stock, cook for 5 minutes, bringing it to a boil.

-Next add the leeks.  Cover and lower heat to simmer.

-When the potatoes are cooked and tender, turn the heat off and let stand to cool a bit.

- Transfer to a food processor, or use a hand blender to puree until smooth. 

- Season to taste with salt and pepper. If you like, add the cream to blend or top off with at the end. Serve with some crusty bread and cheese.

[tip* wash leeks very well...they grow in sand and you don't want any grit in your soup!]

Also remember to eat seasonally and locally! It saves on costs in transportation...both in $$ and for the environment! Right now in the UK, leeks, cabbage and kale are at their peak.  Check what's in season in your area if you're not sure.

message of love

Food is love.  No matter if you're in a relationship or not, this hallmark holiday reminds us to appreciate your loved ones.  Today I'll be making some homemade nutella - spread some sweetness :)

love the earth and love your body.  a clean environment means a clean body for you (and  living things around us) and a healthy future for your children, children's children...

so reduce waste, eat clean (organic, non-processed food) and recycle!

remember, what we do to the environment, we do to ourselves.

much Love, 

Bean xx