oliveoilandlemon

recipes for a healthy life

Gooey Chocolate Cake ….. Repeat Gooey

I have been struggling to post for a while, so little time so many recipes. typing this right now, I’m multitasking between email on the work laptop, a paella on the hob and loading up the photos from this delicious extra gooey chocolate cake.  (All this is by way of getting sympathy from those close to home!) Chocolate gets lots of brownie points in my house, gooey gets bows on top and since this also works for gluten free baking – I just couldn’t let another week go by without getting this out there.

Gooey Chocolate Cake
This is so easy, try not over bake and it will crack a little on top – it is all part of the delicious gooey character!

Serves 8
6oz butter
10oz bittersweet chocolate, chopped up- 72%
2.5oz cocoa powder
5 eggs
5oz castor sugar
1 tsp vanilla

Chocolate Ganache
6oz bittersweet chocolate
4fl oz cream
1/2 tsp vanilla
Fresh fruit to serve

Oven at 180C 160 Fan
Grease and line a 9″ spring form pan
Melt the butter and chocolate together over a pan of gently simmering water
Let cool slightly before stirring in the cocoa and vanilla
Beat the eggs and sugar on high speed until they have tripled
Carefully fold the chocolate mixture into the beaten egg and pour into the tin
Bake for 30 minutes and check – it should just be barely set in the middle.
Bake for a further 5-10 minutes depending on how done it is and how hot your oven is
Cool in the pan for 30 minutes before releasing and tipping out onto a tray and cool completely

For the ganache, chop the chocolate, heat the cream to just under boiling, pour over the chocolate and keep stirring until it has melted completely. Add the vanilla, stir. Let it cool until it thickens slightly but is still pourable and spread over the cake,

Just before serving, place fruit onto the top of the cake, cut in wedges and serve.

Autumn Salads

These 2 salads are perfect for Autumn weather, just starting to get wet & cold but not quite there yet. I gave a big tub of the butternut squash one to my husband last week for when he was on a course and someone told him he was eating ‘Posh Salad’… Posh salad it is so!

Roast Squash Salad

lentil goats cheese peach salad


Sweet Potato, Butternut Squash Warm Salad with Pecans and Bacon

Serves 4
1 small butternut squash, peeled and 3/4″ inch diced
1 medium sweet potatoe, peeled and 3/4″ diced
2 tbsp good quality olive oil
Salt and freshly ground black pepper
3 tablespoons dried cranberries
4 ounces mixed leaves (rocket and lambs lettuce work well)
1/2 cup pecan nuts toasted
4 slices back bacon

Dressing made from twice as much oil as white wine vinegar, salt and pepper.

Oven at 180C
Put the butternut squash and sweet potato into a bowl and toss with olive oil and lots of salt
Place on a baking tray and roast for about 15 minutes until tender, turn them once.
Add the cranberries and roast for about 5 more minutes.
Meanwhile toast the pecans for about 8 minutes.
Cook the bacon in the oven on a flat sheet while you are cooking the vegetables.
When the vegetables are done, add them to a large bowl, throw in the pecans, slice the bacon and add to the bow.
Gently toss the salad leaves with the veg, spoon over the vinaigrette and serve.
This is best served immediately – if you want to save some for another day, let it cool and don’t add the lettuce leaves until just before serving.

Puy Lentil Salad with Goats Cheese and Peach
This is a really quick way to make a substantial and filling salad. I use tinned Puy lentils as a quick cheat as well as one of my favorite goats cheese from Fivemiletown here

Serves 4
1 Can Puy lentils rinsed and drained
4oz goats cheese of choice (I love the creaminess of boilie with peppercorns)
1 Red apple cored and sliced thinly
4 Handfuls of lettuce leaves of choice

Dressing
Combine 3 tbsp sherry vinegar 3 tablespoons olive oil, and minced garlic in a jar with a lid and shake until blended.

Tip lentils into a bowl, add lettuce leaves, apple slices and dress with the dressing
Arrange on flat serving plate and top with the goats cheese
Serve!

Financier Cakes with Bluberries and Coconut

Originally posted on oliveoilandlemon:

IMG_8467

I have been gluten free for about 6 weeks now and everyone keeps asking me do I feel better. Honestly Not Yet, but I am hopeful that one morning soon, I will hop out of bed like a new woman!….

The really big down side of going gluten free is the price of goods – over €4 for a loaf of bread and dont get me started on the cakes. These however are the perfect antidote to having to resort for paying through the nose for hockey pucks. Light, delicious full of flavour and really easy to make

Makes about 12

6 oz of butter
4 oz icing sugar
4 oz ground almonds
2 oz gluten free white flour mix
5 egg whites
1 tsp lime juice
Zest of 2 limes
2 oz desiccated coconut lightly toasted
3 oz blueberries
2 of Flaked coconut

Melt and brown the butter in…

View original 197 more words

Pork Chops with Salsa Verde & Red Pepper Jelly

Pork Chops Background

posk chops

I have been Cableless for the last 3 weeks having done a big tidy up and in the process lost my cable to connect camera to computer. Another big tidy of the original tidy didn’t result in me finding it although I did get my head nice and clear. I think I have said how I love a good clean, it’s a more productive form of meditation… Yes weird I know, I think it’s a girl thing.

Anyway this recipe has been dying to get out, It was such a simple dish to put together, really quick to prepare and as a bonus the pork chops have been really good value lately.
I was out for dinner during the week and as a coincidence, someone mentioned that they bought Tuna steaks for dinner and told their kids it was pork chops to make them eat them. So while tuna is a a bit more higher end than pork it occurred to me that this recipe would work equally well with any kind of meaty fish.

Pork Chops with Red Pepper Salsa Verde
4 Pork chops
2 tbsp chargrilled Red Pepper Jelly (From Harty’s – I got from viking direct)
1 clove garlic, peeled
1 small handful capers
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
salt and freshly ground black pepper

Chop the garlic, capers, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil. Whisk in the red pepper jelly then check seasoning and add salt and pepper as needed.
Marinade the pork chops in half the salsa verde for about 4 hours in the fridge.
Heat the oven to 180C
Heat 2 tbsp of oil in a pan until good and hot.
Take the chops out of the salse verde, scrape off the excess and place the chops in the pan.
Cook on a high heat until one nice and brown, about 3 minutes. Flip over and place the pan into the oven and finish cooking which will be about 7 to 10 minutes depending on thickness.
Serve with some more Salsa Verde, green salad and your choice of potato.

Lemon Butter milk Cake with Balsamic Glazed Fruit

Lemonbuttermilkcake

Early Saturday morning is when I do most of my baking, no one is up and about so little chance of a disturbance. This weekend was slightly different as we had a doggie visitor on a stay over who was very curious while I was making it – his little puppy legs couldn’t get him up high enough to see though. Im told I am on a slippery slope and it is only a matter of time but I think I will still have to hold firm! A bird maybe??

So, This is an easy cake with a lovely flavour, sharp lemon tang, topped with the last of summer fruit, go for Autumn plums when it is gone from the shops. The fact that it works equally well made gluten free flour is a great bonus as not all recipes are interchangeable. Lots of sugar though so go easy, get the exercise in to justify and as always, dont eat the whole thing!

Lemon Buttermilk Cake with Balsamic Glazed Fruit
250gr butter, softened
250gr caster sugar
Finely grated rind of 1 lemon and its juice
2 tbsp preserved lemon syrup (If you can get it, if not add the juice of an extra lemon)
5 eggs
400gr gluten free plain flour
1 tsp xantham gum
150ml buttermilk
150gr sour cream

Topping
500gr strawberries and 250gr raspberries
2 tbsp icing sugar
1 tbsp balsamic vinegar
250gr lemon curd

Oven at 170C
Beat butter, sugar and lemon rind in an electric mixer until pale and fluffy (3-4 minutes). Add eggs one at a time and beat well after each addition. Beat in half the flour and the xantham gum to just combine.
Whisk butter milk, lemon juice and sour cream in a separate bowl until smooth, then beat into batter. Beat in remaining flour until just combined. Divide between two 22cm-diameter cake tins that have been buttered and lined with parchment, (or you can bake in a larger deep square tine like I did and I cut it in half when cooled) Level the tops with a palette knife.
Bake, until golden and it springs back when lightly pressed (30-35 minutes in my oven). Cool slightly in tins, turn onto wire racks and cool completely.
For the topping
Hull and half the strawberries, tip into a put with icing sugar and balsamic and heat gently for a minute or 2, Add the raspberries, turn once or twice in the syrup – leave for about 30 seconds, then remove the fruit and let it cool. Turn up the heat and reduce the syrup until it is has a thicker consistency.

If you made the cake in round tins, sandwich with the lemon curd, reserving a little for the top. Cover with the fruit and pour over the glaze and serve. If you made in a flat tin, cut in half vertically (reserve the other half by freezing), cover the top with all the curd followed by the fruit and glaze.

harvey

Perfect after a day out…
cabinteelycarnival

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