Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!
It’s time for a rhubarb recipe this week on my blog. Spring is well under way now and rhubarb is plentiful. In the garden at the moment, my own early rhubarb plant is coming along nicely and looks very healthy. Not quite ready for picking just yet, but I don’t think it will be long.
This week’s post is a dense-textured, delicious rhubarb cake that can also be served warm as a pudding. You do need a fair bit of rhubarb to make the cake – 600g. Cut the rhubarb stalks to the same thickness for even cooking during the first part of the recipe, and take care not to over-cook in order to retain some texture in the finished bake.
The orange adds a subtle flavour to the cake, but leave it out if you prefer. Bake the rhubarb with a little water instead of the juice. For a spicy twist, replace the orange rind in the cake mix with ground ginger and/or mixed spice.
600g fresh rhubarb stalks
1 medium orange
3 tbsp. caster sugar
For the streusel mix:
85g gluten-free self raising flour
75g jumbo oats
50g dairy-free margarine, softened
For the cake:
200g dairy-free margarine, softened
200g caster sugar
Finely grated rind 1 orange
200g plain dairy-free yogurt (I used plain soya yogurt)
100g ground almonds
100g gluten-free self raising flour
To decorate (optional):
100g icing sugar
Fresh orange zest
Preheat the oven to 200°C, 180°C fan oven, gas 6. Trim the rhubarb and cut into even thickness pieces, 3-4cm long. Place in a roasting tray. Pare the rind from the orange using a vegetable peeler, and extract the juice. Stir both into the rhubarb and sprinkle over the sugar. Bake for about 15 minutes until just tender, then leave to cool in the tin.
Reduce the oven temperature to 180°C, 160°C fan oven, gas 4. Grease and line a 23cm cake tin. For the streusel, mix the dry ingredients in a bowl and rub in the margarine. Set aside.
For the cake mix, put all the ingredients in a bowl and whisk everything together until well blended.
Drain the rhubarb well, reserving the cooking juices, and pat dry with kitchen paper. Put half the cake mix in the tin, spread smoothly, sprinkle over half the streusel mix and top with half the rhubarb.
Spoon over the remaining cake mix and spread smoothly. Sprinkle over half the remaining streusel mix and arrange the remaining rhubarb on top.
Finally, sprinkle the rhubarb with the remaining streusel, stand the cake tin on a baking tray and bake for about 1 ¾ hours, covering with foil after an hour or so to prevent over-browning. The cake is cooked when a skewer inserted into the centre comes out clean. Leave to cool in the tin to serve cold as a cake, or stand for about 30 minutes to firm up before removing from the tin to serve warm as a pudding with dairy-free custard and the reserved juices spooned over if liked.
To decorate and serve as a cake, carefully remove from the tin and place on a wire rack. Sift the icing sugar into a bowl and mix in about 4 tsp of the reserved cooking juices to make a soft, dripping icing. Drizzle over the top of the cake using a teaspoon and scatter with orange zest. Leave for about 30 minutes to firm up before slicing to serve.
I keep the cake in the fridge and bring to room temperature for a few minutes before serving. You can also heat up a slice in the microwave for a few seconds to take the chill off. The cake freezes well without the icing. Have a good week 🙂
Every year at this time my local river bank becomes swathed in lush greenery and develops a distinctive oniony aroma. A walk on a sunny afternoon can make you feel very hungry indeed.
On a bright afternoon at the end of last week, I went on a foraging expedition and picked a small bag of the fresh, lush wild garlic leaves, also known as Ramsons (Allium ursinum). As with any wild food, only ever pick if in abundance. Take leaves from several plants rather than stripping leaves from just one or two. Pick the vibrant green, broad leaves (shaped rather like those of the tulip) when young and before the delicate white star-shaped flowers bloom to enjoy them at their sweetest.
For safetys sake, take extra care to make that sure you are only picking the leaves of wild garlic. Wash very well before using. I usually put the leaves in a colander and dunk several times in a bowl of cold water before shaking dry.
As with most soft herbs, wild garlic is best used within 24 hours of picking, but once rinsed and shaken dry, I find it well for a few days sealed in a plastic bag in the fridge.
My recipe this week combines the wild garlic leaves with baby kale leaves (or kalettes) and leek in a stir fry. It is delicious served as a vegetable dish in its own right, but is also makes a delicious stirred to a mushroom risotto.
For the stir fry:
1 medium leek
30g wild garlic, washed
175g baby kale (or kalettes)
2 tbsp. olive oil
Salt and freshly ground black pepper
For the risotto:
1l vegetable stock
2 tbsp. olive oil
250g chestnut mushrooms, wiped and chopped
400g Arborio rice
200ml dry white wine
Salt and freshly ground black pepper
25g wild garlic, washed and finely shredded
Trim the leek. Split lengthways and rinse well to remove any trapped earth. Shake well to remove excess water, then shred finely.
Shred the wild garlic leaves. Strip the leaves of baby kale from the central stalks. Mix all the vegetables together.
Heat the oil in a large frying pan or wok, add the greens and stir fry for 2 minutes. Season well, reduce the heat to low, and cover and cook gently for 4-5 minutes until tender. Serve immediately as a vegetable accompaniment, or put to one side whilst preparing the risotto.
For the risotto, pour the stock into a saucepan and bring to the boil. Reduce to a very gentle simmer. Meanwhile, heat the oil in a large frying pan and gently fry the mushrooms for 2-3 minutes. Add the rice and cook, stirring, for 2 minutes until everything is well mixed.
Pour in half the wine and cook gently, stirring, until absorbed. Add the remaining wine along with a ladleful of stock. Cook gently until absorbed.
Continue adding the stock in this way, until all the liquid is absorbed and the rice is thick, creamy and tender. This will take about 25 minutes and should not be hurried. Keep the heat moderate throughout the cooking.
Season the risotto to taste, stir in all but a few shreds of wild garlic, and cook for a further minute until the garlic has wilted. To serve, reheat the spring greens and gently mix into the risotto, then serve sprinkled with the remaining wild garlic.
When I was planning what to put on my blog this week, it was snowing, and inevitably my thoughts turned to comfort food. This week’s recipe has a double dose of carbs, guaranteed to satisfy even the most hearty of appetites. It is a fragrant, fruity pilau rice cooked in a pan with thinly sliced potatoes. I ask you, what’s not to like?
The basmati rice is flavoured with the warming spices straight from the souks of Persia: cumin, coriander and cardamom. I always lightly toast cumin and coriander seeds before grinding them in a pestle and mortar; this helps release their inmost aromatic essences. Split the cardamom pods and either leave whole in the rice or pick out the tiny black seed from the green casing and crush into the mixture for a more intense flavour. If you are leaving them whole, remember to warn your fellow diners in case they come across one of the pods when the dish is served. Forewarned is forearmed!
Staying with the Persian theme, I added some dried barberries to the rice. These reddish-orange small dry berries are tart and tanniny – they remind me of rose-hip – and are a classic ingredient in Persian cooking. If you can’t find them, chop some dried cranberries or dried sour cherries to use instead. When combined with sweet, juicy sultanas, you get the perfect balance of sweet and sour to flavour your pilau.
There is a bit of preparation to do before you start cooking, but the dish reheats very well if you want to make it up in advance, and will also freeze too. The pilau cake makes a substantial main meal served with fresh veg or a crisp salad, or serve in smaller wedges as an accompaniment.
Serves: 4 to 6
200g basmati rice
1 tsp salt
¾ tsp each coriander seeds and cumin seeds, lightly toasted and crushed
6 green cardamom pods, split (or seeds removed and finely crushed)
½ tsp freshly ground black pepper
10g dried barberries
350g firm-fleshed salad potatoes such as Charlotte, scrubbed
3 tbsp. cold-pressed rapeseed oil (or olive or sunflower oil)
2 garlic cloves, peeled and finely chopped
Fresh coriander to serve
Put the rice in a bowl and cover with cold water. Leave to soak for 2 hours, then drain and rinse well. Bring a large saucepan of water to the boil, add the salt and spices and then add the rice. Bring back to the boil and cook uncovered for 2 minutes until the rice is very slightly tender and opaque.
Drain and rinse the rice in cold running water to remove the excess starch. Shake off the excess water and return to the saucepan. Stir in the dried fruit.
Meanwhile, very thinly and evenly slice the potatoes. Heat 2 tbsp. oil in a 22cm diameter frying pan and gently fry the potatoes for 2 – 3 minutes, stirring, to coat them in the oil. Remove from the heat and arrange the potatoes in a neat layer over the bottom of the frying pan. Sprinkle with the garlic.
Pack the rice mixture on top. Make indents in the rice using the end of a wooden spoon and drizzle over the remaining oil.
Cover with a layer of foil and then place a lid on top of the pan. Cook over a very low heat, undisturbed, for 30 minutes. Remove the lid and foil, check that the rice and potatoes are tender, then raise the heat and cook uncovered for 4-5 minutes to brown the potatoes. Turn off the heat, cover loosely, and stand for 10 minutes.
To serve, place a large serving plate over the frying pan and carefully flip the pan over to turn the contents on to the plate. Leave the pan in place for a couple of minutes before removing to allow the potato and rice to settle. Serve immediately, potato-side up, sprinkled with fresh coriander.
To freeze, turn the cooked rice cake on to a freezer-proof plate or board, allow to cool, wrap and freeze for up to 3 months. Defrost overnight in the fridge.
To reheat, transfer to a baking tray lined with baking parchment, cover with foil and reheat in a preheated oven at 180°C, 160°C fan oven, gas 4, for about 30 minutes until piping hot. Serve as above.
I’ve been trying to make a decent gluten-free loaf for some time. Whilst I still haven’t mastered the light and airy consistency of the ready-made loaves I sometimes buy, I am very pleased with the chewy texture and flavour of this loaf recipe. I combined starchy tapioca and rice flours with jumbo oats and a little xanthan gum which all go together to create a dense loaf with a springy bite that tastes good untoasted. The texture (not the flavour) reminds me of the dense German pumpernickel-style breads.
I made 2 variations of the same recipe, one with small seeds added – flax, black sesame and chia – and the other I kept plain and added a few more oats to the mixture to increase the fibre content. The method and ingredients are the same for both loaves.
Because there is no gluten to develop, bread-making the gluten-free way is a doddle. No kneading, just a quick mix and then you can get on with your life for a couple of hours or so, until the yeast has done the rest of the work for you. Here’s the recipe 🙂
Makes: 1 small loaf
125g tapioca flour
125g white rice flour
50g jumbo oats (for plain white loaf, use 65g)
75g mixed small seeds, optional
½ tsp salt
12g light brown sugar
1 tsp xanthan gum
1 tsp easy blend dried yeast
1 tbsp. sunflower oil
275ml tepid water
5ml unsweetened soya milk + ½ tsp maple syrup, to glaze
15g crushed sunflower and pumpkin seeds or extra oats, to sprinkle
Lightly grease a 500g loaf tin. Mix the flours, oats, seeds (if using), salt and sugar in a bowl. Add the yeast and stir in completely.
Make a well in the centre of the dry ingredients and stir in the oil and water to make a thick batter.
Transfer the mixture to the greased loaf tin, smooth the top and place in a large, clean food bag. Secure the bag closed making sure there is enough room for the bag to expand. Leave to rise in a coolish room temperature, out of draughts, for about 2 ½ hours until slightly risen and a few bubbles appear on the top.
Preheat the oven to 200°C, 180°C fan oven, gas 6. Brush the top of the loaf lightly with the soya and maple glaze and sprinkle with seeds or oats. Bake for 40-45 minutes until golden and crusty – the loaf should sound hollow when tapped on the base. Remove from the tin and leave to cool on a wire rack.
The loaf will keep lightly wrapped or in a tin, at room temperature for about a week, or you can slice it and freeze it for longer storage. I have toasted the bread; it becomes denser and for some reason doesn’t brown all over, but it still tastes good. Have a good week 🙂