…last week at Toby’s flat.
- 1kg broad beans and peas, frozen or fresh
- 3 cucumbers
- 1 pack wholemeal pitta breads
- zest and juice 3 lemons
- olive oil
- 3 tsp caster sugar
- large bunch mint , smaller leaves picked, rest very roughly chopped
- large bunch flat-leaf parsley , very roughly chopped
- medium bunch chives , snipped
- 2-3 packs of feta cheese , crumbled
- 1 cup (150g) plain flour
- 1 teaspoon baking powder
- ½ cup (110g) caster sugar
- 2 large eggs, lightly beaten
- 125g unsalted butter, melted
- 4 medium golden delicious apples, cored, thinly sliced
- grated rind of 1 lemon
- ¾ cup (120g) pine nuts
- Vanilla ice cream
- 10 Preheat oven to 180°C. Lightly grease a 20cm spring form pan and dust with flour.
- 20 Sift flour and baking powder together into a medium bowl. Stir in sugar. Make a well in centre and add eggs and butter. Stir, gradually incorporating flour to make a thick batter.
- 30 Fold in 3 of sliced apples, lemon rind and ½ cup of pine nuts. Spoon into prepared pan. Arrange remaining apples on top of cake and sprinkle with remaining pine nuts. Bake for 65 minutes, covering with brown paper bag or foil if cake is browning too much.
- 40 Cool in pan for 10 minutes before transferring to a serving plate to finish cooling.
- Serve with rosemary ice cream which I made by mixing lots of finely chopped rosemary into softened, good quality vanilla ice cream. Pop this back in the fridge for a few hours before serving with the warm cake.
or a bowl.
I’ve been reading a book that is in part about butchery, which got me thinking about meaty soups. So I made this meaty borderline soup/stew for dinner with pork, chorizo, butter beans, greens, tomato and plenty of paprika. I did the pork chops separately, slowly, fried first with a good dash of hot mustard and apple cider vinegar, finished off in the oven and added into the soup at the last minute.
Went down nicely with the celeriac bread from earlier.