Tag Archives: bake

Baked Eggs & Baked Beans

Today for my brunch/lunch after a long and very tough workout at the gym i came home to a fridge full of left over vegetables and various bits and bobs remaining not eaten by my clan whilst they spent Christmas with me in Toots.

After a good rummage through the fridge and the cupboard- baked eggs and beans it was!

A filling meal, packed with goodness from courgette, spinach and tomatoes and a good dose of protein to help my post workout recovery. I used borlotti beans which are also a great source of protein but are also packed with iron and magnesium – good for blood pressure and also help digestion (needed after Christmas feasting!)

Serves 2
Olive Oil
1 tin borlotti beans
1 tin chopped tomatoes
1 onion – diced
Pinch of Chilli Flakes
1/2 Courgette – diced
2 Handfuls of Spinach
4 Eggs
Yoghurt & Sumac to serve

Start by pre-heating the oven to 200 degs and popping the serving dishes in to warm up. This is important to ensure the eggs cook quickly and well. In a cold oven/dish the eggs will take at least 30minutes to cook and will likely go hard on top remaining uncooked inside.

Fry the onion in a little olive oil and as it softens sprinkle chilli flakes and add the courgette.
Once softened, add the beans and tomatoes and mix well. Add the spinach and season to taste.

Split the mixture between two hot bowls and crack two eggs into each. Place in the hot oven and bake for 8-10minutes until the whites are no longer translucent.

Once cooked, top with some yoghurt and sprinkle with sumac – eat with some chunky bread soldiers!


Before the Cleanse…..

As I am now a qualified nutritionist, it seemed only right that I put myself on a cleanse so that I am best placed to give advice to people as and when life takes me there. 

The cleanse that I have chosen aims to nourish the tummy by repairing and rejuvinating the gut – taking out foods which are harmful to the digestive system and replacing them with foods which rebalance, replenish and nourish. My aim is not to lose weight but its to get my body to the best possible place to be fit, healthy and glowing! Anyway – more about that next week – for now I am sharing the recipe for Jamie Oliver’s Bustrengo which is a Bolognese Apple and Polenta Cake. Before the cleanse I am going out with a bang!

We ate similar cake in Bologna – its not too sweet – similar to bread and  butter pudding I suppose. Best served warm with either custard or creme freche.

Serves 10/fills a 28cm loose bottomed cake tin
100g Fine Polenta
200g Plain Flour
100g Breadcrumbs
100g Caster Sugar
500ml Milk
3 Eggs – beaten
100g Runny Honey
55ml Olive Oil
100g Dried Figs – chopped
100g Sultanas
500g (approx 2) Apples – peeled and diced
1/2 tsp Ground Cinnamon
Zest of an Orange
Zest of a Lemon

Pre-heat oven to 180 degs and grease the cakes tin.
Mix together the polenta, flour, breadcrumbs and sugar in a large
mixing bowl. In a seperate bowl beat together the milk, eggs, honey and olive oil. Add this wet mixture to the dry mixture and mix together. Pop in the dried fruits, apples, zest and cinnamon and stir together.
Pour the mixture into the cake tin and bake for 50 minutes to an
hour or until a skewer comes out clean when poked through.
As i said earlier – devour whilst still warm with creme freche or custard and a glass of Italian red wine.

See you next week when I’ll be a week into the cleanse and on my way to a new, healthier self!

I want to Bake a Cake…..what can I use from the Cupboard?!

To cheer myself up today….and also start to use up some of the food in the cupboard before we move house – I baked a Marmalade, Coconut and Polenta cake. I know it sounds like a random mix of ingredients but the end result is lovely and tasty. 

The recipe makes enough for two loaf tins worth….il admit, the first batch i forgot to put sugar in (oops!) but…..I can attest to the fact that the sugar-free version tastes nice as it benefits from the sweetness of the coconut and orange juice but obviously the sugar helps to balance out the slightly bitter marmalade taste. So…..its upto you which version you make!

Makes 2 Loaf Tins
180ml Rapeseed Oil
240ml Orange Juice
Grated zest of one Orange
160g Marmalade
4 Eggs
70g Dessicated Coconut
70g Caster Sugar
100g Ground Almonds
180g Polenta (fine)
2tsp Baking Powder

For the Syrup

50g Caster Sugar
20ml Water
10ml Orange Juice

Preheat the oven to 180 degs.
Whisk the wet ingredients together including the marmalade, until it dissolves. Mix the dry ingregients together so all incorporated. Gently add them to the wet ingredients and mix together. The mix will be slightly runny – don’t panic – the oven will sort that out!
Line the loaf tins with greaseproof paper and fill them with equal measures of the cake mix.
Bake for 45minutes or until a skewer comes out clear.
To make the syrup, slowly heat the sugar, juice and water until bubbling and slightly syrup-y in texture.
As soon as the cake comes out of the oven generously brush the syrup over the top so that the whole cake can soak it up for extra sweetness and moisture.
Leave the cake on a wire rack to cool and serve with some greek yoghurt.

My New Tiramisu

Earlier this year, at my dear friend Briony’s wedding in Mallorca, I tried my second ever, and Elix tried her first ever Tiramisu! Those who know me well, will know that I LOVE coffee and coffee flavoured things – especially cake, but after trying a terrible Tiramisu a few years ago I always avoided it; until Briony’s wedding and the Tiramisu was DELICIOUS! Elix liked it too and since then we have become somewhat a pair of Tiramisu fiends! The new meatball restaurant in Toots does a pretty good one if anyone is passing through! Anyway, I asked Elix what dessert she would like for her Birthday dinner (she turned 29 yesterday) and she requested Tiramisu.Having never made it, I researched a few recipes as I was keen to make an authentic one, bake my own sponge and ensure it wasn’t too boozy – I settled on a Rick Stein version to which I made a couple of Greedy Piglet tweaks. We all loved it at home, and despite Mum complaining that I had made too much, she never offered for us to bring the leftovers back to London when she was bombarding us with leftover ham, pork pies and potatoes from the farm – sneakily keeping the rest for them to finish today!


Serves 10


3 eggs – separated

75g Caster Sugar

75g Plain Flour

1/2tsp Baking Powder

375ml Strong Coffee – we used 3 espresso shots mixed with water

45ml Madeira Wine


6 eggs – separated

6tbsp Icing Sugar

600g Mascarpone Cheese

1tsp Vanilla extract


75g Dark Chocolate – grated


Pre heat the oven to 180 degs.

To start the sponge, line a baking dish with greaseproof paper – I used a rectangular one (20cm x 25cm) the same size as my eventual serving dish. Whisk the eggs whites until just turning to stiffen and set to one side. Whisk the sugar with the yolks until light, whisk in a little egg white to loosen the mixture and then start to delicately fold in the flour, baking powder and egg whites a large spoonful at a time until all incorporated and light and fluffy. Slowly and carefully pour the sponge mixture into the sponge tin and bake for 20-25 minutes until golden and cook through. Remove from the oven and leave to cool on a rack.

Mix together the coffee and madeira and leave to cool to room temperature.

Now for the cream – (don’t be concerned that the mixture contains eggs which do not get cooked – make sure you use fresh eggs) whisk the egg whites until just turning to stiffen and set to one side. Whisk the egg yolks with the icing sugar until mixed and creamy, add in the mascarpone cheese and vanilla and beat until smooth. Once again, delicately fold in the egg whites keeping the mixture as light and airy as possible.

Now for the assembly.

Layer the bottom of your serving dish (I used one large one, but you could use individual glasses or bowls for each serving) with a layer of cream and a little sprinkle of grated chocolate.

Carefully slice the sponge in half so that you end up with two layers, and cut each of these into 10. One by one, dip them in the coffee mixture and lay on top of the cream. When one layer is complete, layer over more cream and sprinkle a little more chocolate. Pop on a final layer of soaked sponge and the rest of the cream. Leave to set in the fridge for 6 hours or overnight. I was in a rush when I did mine so popped in the freezer for 90 minutes and then left in the fridge to stay cool which achieved the same consistency – just make sure the tiramisu doesn’t completely freeze! Finally, when you are ready to serve sprinkle with the rest of the chocolate so that it’s completely covered with rich chocolatey flakes and devour!

Banana, Walnut & Honey Loaf

My dear Auntie Marge left behind a 20 year old cookbook of Mary Berry’s. I was fondly flicking through it on Sunday (having a bad day only made better by baking, and then eating lots of cake!) and came across a recipe for banana and honey tea loaf – it inspired this recipe…..well i basically added walnuts for crunch! I think you’ll be seeing more Mary Berry bakes as the book is full of simple classics that I am desperate to try! 

Use a 900g loaf tin
2 ripe bananas (225g)
100g Margerine
225g Plain Flour
3tsp Baking Powder
1/4 tsp Ground Nutmeg
Zest of one Lemon
100g Walnut Pieces
6tbsp Honey
100g Caster Sugar

Line the loaf tin with greaseproof paper and pre-heat the oven to 180 degrees.
Mix together the margerine, flour and baking powder until the consistency of breadcrumbs – I did this by hand. Mash the bananas until a smooth, thick puree. In an electric mixer, combine the flour mixture and bananas with the eggs, honey, nutmeg, sugar, walnuts and lemon zest until evenly mixed and smooth.
Pop into the tin and bake in the middle shelf for an hour and 20minutes or until a skewer comes out clean.
When cooked, turn out onto a wire rack and leave to cool completely. If you prefer your cakes extra sweet, drizzle with a little extra honey at the end.

My new Favourite Cake

I love cake and I love baking but need to rely on recipes as I am not as good at understanding textures and cooking times as I am with savoury food. 

I wanted to share a recipe from Sabrina Ghayour’s Persiana book for Spiced Carrot, Almond and Pistacio Cake. It was easy, gluten free and oh so delicious.

For a 23cm baking tin (lined on the base)

3 eggs
200g Caster Sugar
2tsp Vanilla Extract
100g Pistachios – chopped
200g Ground Almonds
150g Melted Butter
100g Dessicated Coconut
2 large Carrots – coarsely grated
2tsp Ground Cinnamon

In a food mixer whip together the eggs, sugar and vanilla until combined, pale and fluffy. Then stir in the almonds, coconut and cinammon until all mixed through. Finally add the carrots, pistachios and butter and give the mixture a final stir.
Pop into the cake tin and bake in a 180 degree oven for an hour (check after 40 minutes to make sure the top is colouring evenly).
As usual with cakes, it is cooked when a skewer poked through the middle comes out clean. Remove from the oven and leave to cool completely.
As per the recipe I served with whipped rosewater cream (1tbsp rosewater, 180ml double cream and 1tbsp icing sugar whipped together) and sprinkled with pistachios.


Apple, Cinnamon & Coconut Loaf

Im on a bit of a health kick at the moment and im dragging elix along with me. This weekend i’ve been making lots of healthy new dishes and wanted to share the cake i baked this morning with you.

The below uses spelt flour which is nutritionally better than normal wheat flour (you can also use wheat flour for the recipe if you dont have spelt flour). Spelt flour has fewer calories and higher protein content and adds a slightly nutty, sweet flavour. If you want to add extra sweetness to the loaf (it has no added sugar) i would suggest adding raisins or sultanas or dried berries. 

450g grated apples
3 eggs
2tsp baking powder
60ml coconut oil (olive oil will also work)
1 1/2 tsp cinnamon
260g wholemeal spelt flour
handful of dried berries/raisins (optional for extra sweetness)

This recipe is very easy – mix all the ingredients apart from the flour together until all incorporated. Add the flour and stir through.
Line a loaf tin with greaseproof paper and fill with the mix.
Pop into a pre-heated oven 180 degs for 45-50 minutes until a skewer comes out clean.
Serve sliced, either warm
or cold, lovely with custard, creme freche or fresh berries.