A Recipe For Heart Home: Two Popcorn Recipes - One Savoury, One Sweet

Earlier this week, in an attempt to nip-in-the-bud any school holiday boredom, I purchased a bag of popping corn for my children. At eight and four these little golden kernels of maize act as entertainment as well as a snack. They love standing around the stove when the popping begins; saucepans with glass lids go far to add to excitement.

I took this opportunity to have a play about with flavours. We popped a good quantity of corn and flavoured one half savoury (Parmesan & Marjoram) and the other half sweet (Honey & Cinnamon). Both varieties got the thumbs up.

You can find both of these recipes over at Heart Home today.

Happy Popping!

Photography: Buttercup Days

A Chocolate Cake That You Can Eat During a Heatwave

Over the weekend we spent a lovely hot afternoon with some special friends, aka my yoga ladies (minus one, plus husbands and children). The occasion was to see our (yoga lady #1) friend Sarah and her two gorgeous girls who were briefly back in their home town for a few days. It was in Sarah's stunning Milan home that we stayed on our trip there at Easter. Marianne (yoga lady #2) and Jamie hosted the afternoon in their lovely garden. The children, eight in all, played like a dream running around bare-footed in-and-out of the paddling pool, while the grown ups relaxed and drank glasses of chilled bubbles.

Later we all enjoyed a delicious barbecue and for pudding had this chocolate cake that I took along, having made it the evening before. You see, according to Sarah eldest daughter Emilia (7), the Milanese don't really know how to bake a decent chocolate cake. Apparently they are always far too dry. A bold statement I know. I can't comment myself as I didn't really eat any chocolate cake whilst in Milan. But Emilia has and this is apparently the case believe it or not.

So the pressure was on to bake a 'moist' chocolate cake. Also, what with the heatwave I needed to find a recipe that could cope with the heat, yet still deliver that chocolate hit. In this recipe the sponge does all the work without the need for any chocolate frosting or covering that would sweat in the current heat, making it perfect for heatwaves. Well, I found it. The original recipe is by the talented Katie Quinn Davies and is titled 'Easy Chocolate Cake' - and very easy it is too. I made a few substitutions with ingredients. Below is the original recipe. However, I replaced the Savoiardi biscuits with Jules Destrooper's Almond Thins and the Frangelico with 2 tbsp of milk in order to make it kid friendly. Also, do check the cake as it bakes as mine was cooked in just 35mins - but I do have a rather speedy oven.

Easy Chocolate Cake

Serves 8 - 10

6 small savoiardi biscuits, crushed

300g good-quality dark chocolate, broken into small pieces

150g unsalted butter, softened

165g caster sugar

4 eggs

155g ground almonds

150g mascarpone

3tbsp Frangelico

icing sugar, shaved chocolate and double cream, to serve

Preheat oven to 200˚C/400˚F/ Gas 6.
Grease and line a 22cm round springform tin and sprinkle with 1tbsp of crushed savoiardi biscuits, just to coat the tin.

Bring a small pan of water to a gentle simmer and melt the chocolate in a small heatproof bowl that fits snugly over the pan without touching the water, stirring occasionally. Carefully remove from the heat and set aside.

Using an electric mixer, cream the butter and sugar until light and creamy, then add the eggs one at a time, beating between each addition - don't panic if the mixture resembles scrambled eggs at this stage.
Stir in the remaining crushed savoiardi biscuits, the melted chocolate, ground almonds, mascarpone and Frangelico. Mix until combined.

Pour the mixture into the prepared tin and bake for 55-65 minutes until the cake has a crust on top and is firm around the edges – a skewer inserted into the centre should come out clean. Be careful not to overcook, as the centre of the cake should remain a little moist. Dust the cooled cake with icing sugar and sprinkle with chocolate shavings before slicing and serving with a generous dollop of cream.

Photography: Buttercup Days

Banana Granola

Have you ever made your own Muesli or Granola? It is well worth the effort; though actually there is very little effort involved. I love the fact that you can tailor the ingredients to suit your taste and you know exactly what you are putting into it. Earlier this week I had an urge to fill a Kilner jar with something wholesome and delicious to start the day with. So I did.

These days as well as dipping into my growing library of cookbooks for inspiration, I find myself looking at some of the amazing food blogs that are out there. Green Kitchen Stories, Pastry Affair, What Katie Ate, My Darling Lemon Thyme and Pratos Travessa are just a few that I follow with a passion.

It was Green Kitchen Stories that I turned to for this recipe. I didn't tweak or tamper with it in any way or form. It was a Lily that needed no guilding. In a mere half an hour you can have yourself a jar of this good stuff that will last you a week or more. You can find the recipe here. I like it served with plain yoghurt and fresh berries, Arthur opts for yoghurt and raisins and Lily prefers just plain old milk. David on the other hand sticks to his usual bowl of branflakes. Oh well, that's his loss.

Photography: Buttercup Days

A Recipe for Heart Home: Peach, Rhubarb & Pistachio Tarts

This is a ridiculously short post, just to let you know that my recipe for Peach, Rhubarb & Pistachio Tarts is featured on the lovely Heart Home blog today. With the promise that summer has finally arrived, these would be just perfect to whip up this weekend and enjoy in the sunshine.

We're heading off to the wonderful Isle Of Wight later today to spend the weekend with my folk. The kids are SO excited, and David and I are raring to get there and relax in the garden, enjoy my mum's home cooking and get some sand (rather than the pebbles of Brighton) between our toes. Bliss!

Have a wonderful sunny weekend. xxxx

Photography: Buttercup Days

A Open Sandwich

Earlier this week, I made this open sandwich for lunch. I bought the flatbreads on a whim and just topped one with what was lying around in the fridge. This unplanned meal turned out to be a very pleasant one. It's too simple to be classed as a recipe; but if you were wondering ...

A left over courgette and red pepper were roasted in a little olive oil with lemon zest and thyme. Onto the flatbread I piled a generous handful of mixed salad and baby spinach leaves. Then went on the still-warm roasted vegetables. I halved some red grapes and added those along with a lonely piece of feta. A dollop of hummus dusted with paprika was placed in one corner. Mint leaves from the balcony followed with some pumpkin, sunflower and sesame seeds. Finally, a drizzle of extra virgin olive oil and splash of balsamic vinegar. 

It's not quite a sandwich and not quite a salad. It's as quick as a flash to make and healthy to boot. The start of a new lunchtime staple.

Life Lately + Chocolate, Crushed Raspberry & Honeycomb Cupcakes.

Last week, we received some good news. Really good news. Lily has been offered a place at the same school that Arthur will be starting in September. After four years, an almost-house move, and two schools, our daughter will finally be attending our local school of choice. I had almost given up hope and was trying to fathom out how we were going to manage the school runs with two children that were in different schools in different parts of town. But last week, we got the call we had been waiting for. The relief, to finally feel settled on the school front, is huge. 

I can't help feeling for Lily though - the 'new girl' yet again. However, at the moment she is fine about it all. Moving school every two years is her norm to date. The school she will be leaving is tiny, so it won't be that much of a challenge to stay in touch with some special friends plus she has a couple of friends from her previous school and preschool at her new school. All those old paths are soon crossed again, even at the age of eight it seems. 

For now, Lily still has another three weeks left at her current school, then we have the summer holidays before a new chapter begins with a new school for both of my children. 

**********

I made these cakes at the weekend for Lily to take to a birthday party. They were Chocolate, Crushed Raspberry & Honeycomb Cupcakes and apparently a hit with the gaggle of eight-year-old girls.

Photography: Buttercup Days

Blood Orange + Rosemary Cake

A couple of weeks ago I made this Blood Orange & Rosemary Cake to take to a friends birthday party. The recipes comes from my latest cookbook purchase What Katie Ate: Recipes and Other Bits and Bobs by Katie Quinn Davies. It was a case of 'wishing I had bought this book a few months earlier' as the author obviously has quite a thing for blood oranges - there are several recipes in the book that feature them. I too, love a blood orange, but sadly their fairly short season finished a couple of months ago. 

However, I was determined to make this cake. I simply replaced the blood oranges for regular oranges and hunted down a carton of blood orange juice to use when the juice of an orange was called for. Essentially it hit the spot - the marriage of orange and rosemary was still very much there and it was worth sourcing that carton of blood orange juice to make the natural dusky pink icing - so, so pretty.

I will, of course make a point of re-visiting this recipe when blood oranges are back in season. It just has to be done.

Blood Orange & Rosemary Cake

Serves 8 - 10

225g unsalted butter, softened

220g caster sugar

2 tsps cointreau (absent from my drinks cabinet, I used brandy)

3 free-range eggs, beaten

1 blood orange, peeled, pith removed and cut into segments

3 rosemary sprigs, leaves picked

300g plain flour, sifted

2 tsps baking powder, sifted

blood orange syrup:

juice of 2 blood oranges

juice of 2 oranges

1 tbsp caster sugar

blood orange icing:

juice of 1 blood orange

320g icing sugar, sifted

Preheat the oven to 180℃ (fan), 200℃, gas mark 6 and grease a 9cm, 1.4 litre capacity bundt tin, or alternatively, grease and line a regular 22cm springform cake tin.

Use an electric mixer to cream the butter and sugar for 10 mins until light and creamy. Add the Cointreau and the eggs and combine.

Whizz the blood orange, orange and rosemary in a food processor until the rosemary leaves are finely chopped and the oranges are blended to a pulp. Add to the butter and sugar mixture and beat together on low speed until combined.

In a separate bowl, mix together the flour and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter and sugar mixture, beating between additions, until everything is well incorporated.

Pour the cake batter into the prepared tin. Bake for 45 - 50 minutes or until the top is golden and a skewer inserted into the centre comes out clean.

Meanwhile, to make the blood orange syrup, place the ingredients in a saucepan and bring to the boil, stirring constantly. Reduce the heat to medium and simmer, stirring occasionally, for 10-15 mins or until the sugar has dissolved and the syrup has reduced by about a third. Keep warm until the cake is ready.

Leave the cake to cool a little before transferring it to a wire rack. Place a plate underneath the rack to catch any drips, then prick the top of the cake with a skewer and spoon the warm syrup over the cake and leave to be absorbed.

Make the icing by combining the blood orange juice and icing sugar until smooth. Drizzle the icing all over the cooled cake, then chill the iced cake in the fridge for 20 mins before serving.