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Featured Recipe: 35 Recipes to make the most of Asparagus Season

Beetroot Chocolate Einkorn Cake

Monday, January 26, 2015 | © 2014 |

This easy, moist beet and chocolate cake recipe comes from Nigel Slater. The plain cooked vacuum packed beetroot keeps this rich chocolate cake wonderfully moist and extra delicious.

  • 200 g Unsalted butter plus extra for greasing
  • 250 g Vacuum-packed beetroot
  • 200 g 70% Dark chocolate
  • 4 tbsp Hot espresso
  • 130 g Einkorn grain, ground into flour (or spelt flour)
  • 1 tsp Baking powder
  • 3 tbsp Dutch-processed cocoa powder
  • 5 Eggs, separated
  • 0,6 g Pure stevia extract powder (or 190 g golden caster sugar)
  • 80 g Powdered sugar, sifted
  • 2 tbsp Organic beet juice
  1. Preheat the oven to 180C/350F. Grease a 20-cm / 8-in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment.
  2. Blend the beetroot in a food processor to a rough purée.
  3. Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.
  4. Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly.
  5. Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside.
  6. Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the eggs into the chocolate and butter mixture, then fold in the beetroot.
  7. Whisk the egg whites until still peaks form when the whisk is removed. Fold in the stevia, then fold into the chocolate mixture, then the flour mixture. Pour the batter into the prepared tin and bake for 40-50 minutes, or until a skewer inserted into the cake comes out clean. Allow to cool in the tin.
  8. Combine the sifted powdered sugar with the beet juice until smooth. Pour the glaze over the cake and allow the icing to set. | © 2014 | | © 2014 |

I am sending this to Chocolate Contest held in Torta Della Figlia.

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Orange Pomegranate Salad with Pistachios

Monday, January 19, 2015 | © 2014 |

A simple and lovely winter salad with oranges, pomegranate, and pistachio nuts, topped with truffle oil, lemon juice and fresh parsley leaves. This salad is as much a feast for the eyes as it is the palate.

  • 3 Oranges
  • 1/2 Pomegranate
  • 1 tbsp Finely chopped parsley leaves
  • 1 tbsp Pistachios, chopped
  • Truffle oil
  • Lemon juice
  • Salt and black pepper
  1. Peel the oranges with a sharp knife, then cut into thin slices, crosswise. Arrange nicely on a large plate.
  2. Remove the pomegranate seeds and scatter on top of orange slices. Scatter the chopped parsley leaves and pistachios over, then drizzle the truffle oil and squeeze some lemon juice over. Season with salt and pepper. | © 2014 |

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Black Quinoa, Anchovy and Quail Egg Salad

Wednesday, January 14, 2015 | © 2014 |

A blissfully simple and healthy black quinoa salad with Chinese cabbage, arugula leaves, quail eggs, and a delicious vinaigrette prepared with anchovy fillets. Quinoa gives this delicious salad lots of textures to chew on and of course it's packed with protein. it is a perfect recipe for any clean-eating.

Black Quinoa, Anchovy and Quail Egg Salad

adapted from Gourmet Traveller
SaladAnchovy and Lemon Vinaigrette
  • 125 g Black quinoa, well rinsed
  • 10 Quail eggs
  • 200 g Chinese cabbages, sliced
  • 1 handful Arugula leaves
  • 3 Anchovy fillets, halved
  • Large pinch of sumac
  • 60 ml Olive oil
  • Juice of 1 small lemon, or to taste
  • 3 Anchovy fillets, finely chopped
  • 1 Garlic clove, crushed
  1. Cook black quinoa in boiling salted water for 15-20 minutes or until tender, then drain and spread on a tray to dry.
  2. Meanwhile, cook quail eggs in boiling water for 2.5 to 4 minutes depending on your preference. Drain, then refresh, peel and set aside.
  3. For anchovy and lemon vinaigrette, whisk ingredients in a bowl to combine. Season to taste and set aside.
  4. Combine sliced Chinese cabbages, and arugula leaves in a bowl, add black quinoa and dressing, toss to combine, and spread on a platter. Halve eggs, anchovy fillets and arrange on top, scatter with sumac and serve. | © 2014 | | © 2014 |

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Poppy Seed Spelt Roll

Friday, January 09, 2015 | © 2014 |

Tender, soft, sweet yeast bread swirled with a creamy, rich, beautiful homemade filling of poppy seed. The roll can be finished with a chocolate icing after baking as the original recipe suggested. If you can't find poppy seeds, use walnuts or hazelnuts instead.

  • 30 g Fresh yeast
  • 200 g Lukewarm milk
  • 420 Refined spelt bread flour
  • 0,2 g Pure stevia powder (or 60 g sugar)
  • Pinch of salt
  • 1 Large egg, lightly beaten
  • 125 g Butter, softened
  • 250 g Poppy seeds, ground into flour-like
  • 125 ml Hot milk
  • 80 g Butter, softened
  • 1 tsp Cinnamon powder
  • 1 Small egg
  1. Dissolve the fresh yeast in the lukewarm milk in a bowl. Whisk together the flour, stevia and salt in a mixing bowl. Make a well in the middle of flour mixture, add in yeast mixture, egg (reserve one tablespoon for the glaze), and butter. Stir with a hand mixer fitted with dough hook until smooth.
  2. Cover the dough with a clean kitchen towel and leave in a warm spot for 1 hour until dough has doubled in size. Preheat the oven to 180C/350F.
  3. Pour the hot milk over the ground poppy seeds in a bowl and leave it aside for 10 minutes. Add in the softened butter, cinnamon powder and egg. Stir until well combined.
  4. Line a 30-cm long loaf pan with parchment paper. Roll out the dough into 1-cm thick rectangle on a lightly floured work surface.
  5. Spread the poppy filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Place the roll in the prepared pan.
  6. Brush the roll with the reserved beaten egg and bake in the preheated oven for 50-60 minutes. Remove from oven and cool completely on a wire rack before slicing. | © 2014 | | © 2014 |

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Persimmon Pomegranate Salsa

Monday, January 05, 2015 | © 2014 |

This slightly spicy winter salsa recipe from My Recipe, which I modified a little, uses the winter favorites of persimmons and pomegranate in place of tomatoes. Serve over smoked fish, chicken or steak, or as an appetizer atop cheese or crackers with a dab of sour cream. It can be made up to one day ahead. Cover and refrigerate. Bring to room temperature before serving.

  • 1 Large ripe persimmon, peeled and coarsely chopped
  • Pomegranate seeds from 1 medium pomegranate
  • 1 Onion, diced
  • 1/2 Cucumber, deseeded and diced
  • Fresh parsley, chopped
  • 1 tbsp Fresh lemon juice
  • 1 tsp Grated peeled fresh ginger
  • 1 tsp Chilli flakes
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  1. Combine diced persimmon, pomegranate seeds, onion, cucumber and chopped parsley in a medium bowl.
  2. Combine lemon juice, ginger, chilli flakes, salt, and pepper in a small bowl. Stir together and drizzle over persimmon mixture. Toss to coat. | © 2014 | | © 2014 |

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Saffron Marzipan Cookies

Thursday, January 01, 2015 | © 2014 | | © 2014 |

These little cookies look simple, but are bursting with flavours and a hint of saffron gives the cookies a gorgeous gold colour and amazing aroma. You can also roll the dough between two sheets of parchment paper and cut out the cookies with your favourite cookie cutters.

  • 100 g Marzipan, chopped
  • 250 g Refined spelt flour
  • 50 g Powdered sugar
  • 15 g Vanilla sugar
  • Pinch of salt
  • 0,2 g Saffron powder
  • 120 g Cold butter, diced
  • 2 Egg whites
  • 150 g Dark chocolate, chopped
  • 1 tbsp Almonds, chopped
  1. Roughly chop the marzipan. Dice the cold butter. Sift the flour into a large mixing bowl. Make a well in the middle and add in powdered sugar, vanilla sugar, salt, saffron powder, chopped marzipan, diced butter and egg whites.
  2. Mix everything together until you have a smooth dough. Wrap in a plastic film and chill for an hour. Line two baking trays with parchment paper. Preheat the oven to 180C/350F.
  3. Divide the dough into two portions. On a lightly floured work surface, shape each portion of dough into a 3-cm thick roll and cut it into 1-cm pieces. Shape each piece into a ball and place them on the prepared baking trays. Lightly flatten the balls and bake for 12-15 minutes until golden brown. Remove and cool briefly before transferring them onto a wire rack to cool completely.
  4. In a bowl set over simmering water, stir chopped chocolate until the chocolate is almost melted, remove from bowl from heat and continue to stir until the chocolate is completely melted. Let cool to the room temperature.
  5. Dip the cookies into the melted chocolate and place them on parchment paper. Sprinkle immediately with chopped almonds. | © 2014 | | © 2014 |

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