Apple, Walnut, Cheddar Cheese Bread & Honey and Sesame Seed Bread

No-knead, no-rise, no-yeast bread in 40 minutes start to finish? Yep, you’d better believe it. When I first saw this recipe here I couldn’t believe how easy it was. Bread is usually a long processes involving waiting around, for a couple of hours at a time, to give your yeast a chance to prove (any bread buffs out there – get the pun?!) that it is alive and kicking (what an attention seeking little so and so!). No-knead, no-rise, no-yeast means no waiting...at all.

Whilst the bread is baking in the oven, you have just about enough time to wash up, call some friends round and crack open a bottle of wine. Once this bread is out of the oven, it requires immediate consumption. This is not a dramatic over exaggerated expression of how delicious this bread is. Rather, a slight drawback of taking a short cut in baking. If left to go cold it can be a little stodgy. Of course if you do bake it in advance, I would simply advise warming it up before you eat it.  

On the plus side, this recipe is all about getting creative. Use the basic recipe of said amount of flour, salt, water and olive oil and let your imagination/taste buds do the rest! I’ve tried paprika and chilli, olive and rosemary (as used in the original) and even date and walnut. The ones in this post were my favourite. Sweet apple, crunchy walnut and salty, creamy cheese. Mouth watering already? Mine too! I just love the mix of sweet and savoury. When I go to the cinema, it’s always half sweet and half salty popcorn for me. And as for honey and sesame seed, if you’ve ever tried Jewish breads you’ll know honey and sesame is a tried and tested combination. This bread couldn’t be any easier if it tried. Now there is no excuse for not baking your own!

Apple, Walnut and Cheddar Bread (serves 8)

300g self raising flour

Pinch of salt

2/3 tbsp olive oil

150ml warm water

1 green apple, cut into small cubes

Approx 50g walnuts, roughly chopped

Approx 40g cheddar cheese, grated

// Click here to PRINT RECIPE //

Start by measuring out the flour and pinch of salt. Add the oil, warm water and cheese. (The measurements are quite specific but honestly, if you pour in 1 whole tbsp of oil instead of 2/3 by mistake it’s not the end of the world. The same goes for the water and cheese.) Stir until the mixture comes together using a wooden spoon.

As the dough forms it will start to come away from the sides of the bowl. At this point tip out onto a clean surface. Push the dough around and shape into a flattened circle. Pile the apple and walnuts into the middle of your circle and pull the dough over to cover. Use your hands to try and evenly distribute the apple and walnuts into your dough. If it seems to stick to your hands, add a little more flour.

Shape into a round loaf, by tucking in the edges of your circle underneath (as seen in the video below). Use the handle of a wooden spoon to indent 8 segmentations in the loaf. This will make the loaf easier to cut/pull apart once bakes. Sprinkle some cheese on top for a cheesy crust. And now it’s ready to bake, for 30 minutes at 200 ºc.

Honey and Sesame Seed Bread (serves 8) 

300g self raising flour

A pinch of salt

2/3 tbsp olive oil

150ml warm water

4 tbsp runny honey

3tbsp back sesame seeds

3tbsp white sesame seeds

// Click here to PRINT RECIPE //

Start this is the same way as the other bread. Start by measuring out the flour and pinch of salt. Add the oil, warm water, honey and sesame seeds. (The measurements are quite specific but honestly, if you pour in 1 whole tbsp of oil instead of 2/3 by mistake it’s not the end of the world. The same goes for the water, honey and sesame seeds. If you only have one kind of sesame seed, that’s fine too.) Stir until the mixture comes together using a wooden spoon.

As the dough forms it will start to come away from the sides of the bowl. At this point tip out onto a clean surface. . Push the dough around and shape into a round loaf. Use the handle of a wooden spoon to indent 8 segmentations in the loaf. This will make the loaf easier to cut/pull apart once bakes. And now it’s ready to bake, for 30 minutes at 200 ºc.

I shared my breads with four of my friends at a “bring-a-dish” dinner party at mine, so I couldn’t blog about this recipe without mentioning them. I knew we are all foodies or at least dedicated food consumers (we all went travelling together and came back a lot heavier after two months in each others company!). But I did not realise how many great recipes they all have up their sleeves! Here is a little snippet of our feast, and my God it was a feast!

Ricotta and Roasted Veg Stuffed Pancakes

Mushroom and Pesto Puffs, Camembert, Apple Toast

Tiramisu

Apple, Walnut, Cheddar Cheese and Honey, Sesame Seed Bread 

Cheese Board

The chefs! 

Until next time...

Mexican Guacamole and Horchata

For the past three weeks or so I have been impatiently waiting for the right time to pick my chillies. Which, I might add, I grew myself without killing or neglecting. Completely from scratch. This is a huge achievement for me as someone who has seen one too many basil plants die shrivelled and unloved on my kitchen windowsill!

Last autumn I went to a Mexican chain called Wahaca, who very generously give you a gift of chilli seeds as you leave. Those seeds became my babies over the last year. It’s not meant to take chillies that long to grow, but being the novice gardener that I am I didn't think to wait until after winter (the coldest this country has seen in years) to plant my seeds and give them a better chance at life! Then again, I've always been a fan of tough love. Nevertheless, despite my harsh parenting, the chillies have well and truly blossomed (as you will notice in my video below).

I couldn't think of anything more fitting to make using my Mexican chillies than a Mexican guacamole. And what with this amazing weather here in London, nachos and dips are the perfect way to start off an evening in the garden.

That brings me onto my chosen accompanying drink (because what crisps and dips would be complete without a drink?!) – Horchata. It’s an unusual Mexican drink, made from dry roasted rice, cinnamon mixed with condensed milk served cold with ice. Until recently the only thing I knew about Horchata was that it’s the name of a Vampire Weekend song (as some of you may have noticed by the music from my last videos, I am a Vampire Weekend fan). But alas, Horchata is an authentic Mexican drink, really easy to make and tastes amazing with a drop of rum as suggested in the recipe I followed that can be found here. 

Mexican Guacamole (serves 4)

2 ripe avocados

5 cherry/baby plum tomatoes or 1 normal tomato, chopped into small dice

1 small red onion, chopped into small dice

2 small green chillies, finely chopped

3/4 tsp lemon/lime juice

Simply add all the ingredients into a bowl and either use you hands or use a knife and spoon to squash the avocado into the other ingredients. Keeping the avocados whole to begin with allows you to add texture to your guacamole. You can add more/less chillies according to taste. This goes for the lemon/lime juice as well. Guacamole is best made fresh right before you want to eat it, and is best served with nachos.

// Click here to PRINT RECIPE //
Horchata (serves 6)

1/3 cup rice
1 large piece of cinnamon
1/2 tsp vanilla extract
340g evaporated milk (about 1 can)
396g condensed milk (1 can)
4/5 cups of water
cinnamon to garnish
ice to serve

Dry roast the rice and cinnamon in a pan over a medium heat. Wait for the rice to turn slightly golden. Keep tossing in the pan to avoid any rice getting overcooked as this will give a burnt taste.

Grind the rice and cinnamon in a blender until they form a fine powder.

Mix all remaining ingredients in a jug and add the powder. Stir well and then drain over a cheese cloth into another jug or large punch bowl. You can use a really fine cloth (as I did) if you don't have a cheese cloth. Refrigerate and serve cold with some ice and cinnamon powder to finish. you can even add a dash of rum when you serve if you wish, trust me this tastes great!

// Click here to PRINT RECIPE //
If you're having a Mexican fiesta any time soon, these recipes are a must!

Until next time...

Summer Lasagne

Summer is here, and it's baking! Stepping outside I almost feel like I'm on holiday. However, if my experience of British summertime is anything to go by, this wonderful weather is probably going to be short lived. So I'm going to make the most of it whilst it's here. And what better way to do that than alfresco dining? This recipe is perfect for just that. Light, rich in greens and clean, summer flavours - this is the perfect summer dish.

If you've scrolled down already, you may have noticed I've tried to do things a little differently this post. I have used VIDEOS! Or more accurately, mini "movies", as the only editing software I have of my computer is the stuff that comes free with Windows and that, apparently, is a "movie maker". So instead of photos depicting my afternoon fun I have five short blockbusters. There ain't no such thing as a free lunch so thanks to my brother and friend for helping me film.

Popcorn at the ready... here's my Summer Lasagne (serves 3 or 2 very hungry people)

5 sheets of lasagne

7 small spring onions, chopped into rings

1 big bulb of fennel, chopped as thinly as possible

300g asparagus

100g broad beans

1 glass of white wine

50g parmesan cheese, grated finely

1 small tub of single cream (285ml approx)

Zest of 1 lemon, grated finely

A handful of fresh parsley, chopped finely

A handful of fennel leaves, chopped finely

1 tbps olive oil

½ tsp salt

½ tsp pepper

Start by brushing each sheet of lasagne with oil (to stop them sticking to each other as they cook), and snapping each in half. Add to boiling salted water to cook as you would normal pasta. Fish out the pasta using tongs, or alternatively you can drain the lasagne sheets as you would normal pasta. They will finish cooking about the same time as the sauce.

Prepare the asparagus by bending each one and letting the tough end naturally snap off. Discard the tough end and wash the remaining part. Put the asparagus on to cook in a pan of boiling salted water. After about 2 minutes add your frozen broad beans. Cook for further 3 minutes and drain.

Next, heat the oil in a pan, and start cooking the onions gently for about 2 minutes. Add the wine and let it reduce for about 5 minutes. Add the fennel and season. Let this cook for 2 minutes. 

Then add the cream, and let it reduce a little. Mix in the lemon zest and parmesan, followed by the fresh herbs. (I have used parsley and fennel leaves because I had these in abundance, you can really use any soft herbs you like or have around.) Finally mix in the cooked asparagus and broad beans and you’re now ready to assemble. 

To assemble this summer lasagne, start with a square of lasagne, followed by a layer of sauce making sure to get some asparagus too, then top with another sheet of pasta. I did 3 layers per person, finishing with an asparagus on top. This was a good amount for lunch, but for dinner you could easily add another layer.

And there you have it, simple and delicious summer lasagne. I hope you've enjoyed the videos and more importantly the delicious recipe!

// Click here to PRINT RECIPE //

Until next time...

Sweet Potato Gnocchi

Having finished my final exams last week, and having taken a week to do all those anti exam things I was banned from doing for three months, this weekend I came home to enjoy the luxury of our new kitchen – which is fully functioning at last! My favourite part, aside from the seemingly endless worktop space is the boiling hot water tap. The age of waiting for a kettle to boil has passed. Now, any time I want a cup of hot water, which is very often, (here’s a weird fact about me: hot water is my favourite drink, don’t judge!) all I have to do is turn a tap and out runs a loyal stream of boiling hot, drinkable water – perfection!  So, after my failed attempt at making jam (see last post), here’s my first blog post from the new kitchen.

During our exam period, my flatmate mentioned a recipe for sweet potato gnocchi, and my mind has been pre occupied with it ever since. Italians do things so simply, yet for me Italian food is always the most satisfying on the palate. Gnocchi is no exception. It is basically potato pasta but can be heavy and stodgy sometimes, particularly when bought ready-made. (Gnocchi literally translates to dumplings so potato dumplings inevitably have “I am going to make you feel lethargic and sluggish” written all over them!) However, this recipe results in light, fluffy pillows of joy. I have to admit there are several processes to making gnocchi, but none of which require fiddly gadgets or expert skill, only a hand which doesn't mind getting a little messy and about an hour or so to spare. I've frozen some of mine too, so I can enjoy my labour of love at least twice more.

Sweet Potato Gnocchi (serves 4)

600g (or about three medium sized) sweet potatoes

120g strong white bread flour, plus extra for dusting

2 egg yolks

2 tbsp finely chopped chives

2 tbsp finely chopped tarragon

1 tsp salt

1 tsp black pepper

Start by cooking the sweet potatoes. Simply wash them with the skins on, and prick all over with a
fork. Pop them in the microwave for 7 minutes, check to see if they’re cooked all the way through. Cook for a little longer if necessary.

Wait for them to cool a bit then peel off the skins and mash in a large bowl. Wait for all the flesh to cool down to room temperature. (You can speed up this process by putting the bowl by an open window.) Now sift in the flour, add the egg yolks, seasoning and herbs. I have used chives and tarragon but you can use any soft herb you like.

Mix using your hands. It does get a bit messy but persevere. Add more flour if the dough seems too sticky. Once all combined, tip onto a well floured surface and shape into a long sausage.




Cut into pieces, roughly the same size, using a blunt knife. I have no qualms about odd shaped pieces of gnocchi, but if you’re a perfectionist then take your time as you cut. And to add that professional touch, indent each
piece with the prongs of a folk to add a pattern to each piece of gnocchi.

Keep dusting with flour if you think the dough is sticky as you are cutting. You are looking for a soft consistency, but dough that holds together. Place your pieces onto a tray covered in semolina to stop the pieces sticking together.

This is the point at which to freeze some if you wish to do so, simply transfer into a freezer bag with a little semolina to stop them sticking together and bung in the freezer for a later date. I would aim to eat them within two weeks.

To cook your gnocchi, simply add to bubbling boiling water. Let them cook until they rise to the surface (this should take about two minutes). Drain immediately. They can be served like this with some tomato sauce.

Or you can cook them in a little butter to make the outsides beautifully golden and even more inviting. This is what I did. Simply heat some butter in a pan and toss the gnocchi through for about two to three minutes. Serve immediately with tomato sauce and adorn with chives.

// Click here to PRINT RECIPE //

And that's it. Simple and delicious sweet potato gnocchi. Next time I might try adding different herbs and spices, this recipe is definitely worth experimenting with!

Until next time...

Mixed Berry Jam

Hi! It's been a while... The kitchen at home (as I mentioned in my last post, the one that's been extended) is so very nearly done, or at least it's tangible if not quite fully functioning. The one thing we are allowed to use though, the microwave, is so ultra modern and hi-tech, that no one knows how it works! So far my dad (handy-man), brother (somewhat tech-geek) and I (impatient and dying to use anything in the new kitchen) have only managed to get the light to turn on inside, open the door (and not be able to close it again - apparently this new microwave does this itself!) and listen to it make promising microwave-y sounds, but unfortunately to no avail. The handbook, of course, is nowhere to be found, so until someone from the kitchen shop comes and shows us how it works our kitchen remains tangible and pretty much not functioning at all. This makes this post rather problematic as I had envisioned a relaxed break from the torturous monotony of revision coming home, being pampered in the form of food by my Grandma and making jam in the brand spanking new microwave. Yes, you read that right, the microwave!

You would have thought being a 21st century kid that it would be I who was discovering easier, innovative ways of making food. But I was baffled when I first saw my Grandma make jam in the microwave. Bung it all in a large bowl, blast the micro for 5 minutes, catch that last bit of Neighbours, stir a little, another 5 minutes, a couple more rows of knitting, another quick stir and taste, 10 final minutes, a few phone calls whilst watching the news and BAM home-made jam is done. Not only did I learn how easy it is to make home-made jam, but that was a lesson in multitasking to the max! 

Having no luck with our microwave I nipped over across the road to borrow my Aunt and Grandma's kitchen for a little while. With ten of us eating over there at the moment it is almost illegal to make anything in small quantities. Having said that jam lasts a good few weeks in the fridge, and makes a cute present so making plenty isn't a bad thing. 

Of course you can be as creative as you like with fruits and flavours. But for me, berries taste the best. Mixing them up you get a mix of tang and sharpness from the raspberries with sweet fruity goodness from strawberries and blueberries, not to mention the deep luxurious red/purple colour they produce together.

Mixed Berry Jam (Makes about 3 350g jars)

400g strawberries
200g blueberries
250g raspberries
300g jam sugar (available in all supermarkets, and is basically sugar with added pectin)

Simply wash all the berries really well. Either chop or mash the strawberries. Be as rough as you like as the cooking process breaks them down anyway. Transfer into a large bowl that fits into your microwave. (It is important it is a large bowl as the jam will bubble up during the cooking process.) Add your sugar and blast in the micro for 5 minutes


Stir after the first 5 minutes, scrape down the sides and blast for another five. Now add the other berries. (Adding them at this later stage will give your jam some extra texture. However if you want super smooth jam, add all the berries at the beginning and mash together.) Blast in the micro for another 5 minutes.

Be careful when you remove the bowl from the microwave, it will be very hot! After this last 5 minutes, I would take the opportunity to taste the jam. Check the sweetness. Add more sugar if you think it needs it. I don't like super sweet jam and this recipe suits my taste. But I'm pretty certain by grandma, with her sweet tooth, would add at least another 100g of sugar!

Next, blast for another 10 minutes. You should see the consistency start to change. First it will become more liquid, then it will start to thicken.

The final round of microwaving is really the only point you need to hover by the micro. Set the timer to 5 minutes, but stop and check after 2. Blob a little onto a plate, wait for it to cool. If it sets to a jammy consistency then it is done. If it's still too runny, put it back in the micro for a little longer. This last process is subjective to your particular jam, just keep going until you think it is done. Mine took 4 minutes in total.

A brief recap of the simple cooking process: 5 mins, stir, 5 mins, stir and add other fruit, 5 mins, stir and check taste, 10 mins, stir, final blast depends on your particular jam.

Bottle into clean jars, whilst it is still warm. But keep the lid lose on top, to let the hot steam out. And it's done! Home-made mixed berry jam.

//Click here to PRINT RECIPE//

Make sure you grab a piece of bread to scrape up the last bit of jam from your bowl, you know, just to check it tastes delicious!



Until next time...

Caramelised Onion and Goat's Cheese Tart, and Raspberry and Chocolate Tart

It feels like forever since I've been home. We are having work done to our house and consequently my room has been turned upside down. There’s a hole in both my floor and ceiling; considering we are only meant to be having an extension in the kitchen (yaaay!!!) and lounge, clearly things aren’t exactly going to plan. But, I’ll let my parents worry about that! One of the things I miss the most about not going home at the weekends is Sunday lunch. Admittedly I have never had a traditionally English Sunday roast. But in my home, Sunday is a lazy day and always involves a long, luxurious lunch. It’s a chance to try something a bit special; enter: my gourmet goat’s cheese and caramelised onion tart.

One of my cousins told me about this recipe. For something that sounds so posh, it is really simple to make and looks pretty impressive. Caramelised onions are one of those intriguingly sticky and sweet yet somehow savoury gourmet ingredients. Seen on a menu, they immediately signal posh brassiere. But would you believe it, caramelised onions are made using three very every day ingredients; oil, onions and balsamic vinegar. The caramel flavour comes from the slow cooking process through which the onions release their unctuously sweet juices and ta da, you have caramelised onions!

As for the tart, well, if you’ve got a freezer then you’re sorted! I know shortcrust pastry is easy to make, nothing more than flour, butter and a touch of water. But I know an even easier recipe; your supermarket ready rolled version. I will use the “I am a student and have bigger fish to fry” excuse here. When time, energy and kitchen space are in short supply I think there is nothing wrong in taking a few short cuts with the shortcrust! 

This dish is perfect to try when you’re trying to impress someone and can easily be made for a large quantity. I have to say, my presentation skills are somewhat lacking; I like to call it the shabby chic look. And I have to say my favourite part of any pastry dish is crispy overhanging bits. But if you want the real deal gourmet finish, it just takes a few seconds to trim down any excess pastry.

Caramelised Onion and Goat’s cheese tart (serves 2)

½ a roll of ready rolled shortcrust pastry

1 onion

½ tbsp olive oil

1 tbsp balsamic vinegar

45g soft goat’s cheese

30g frozen spinach (a few cubes of frozen spinach)

Start by lining a greased tray or pie dish with the pastry. You can use whatever tray or dish you like. Line the pastry with baking parchment and fill with baking beans (I missed this step out, and as a consequence my pastry bubbled up a bit – however it tasted just as delicious, but as mentioned earlier the final look is more shabby chic than brassiere! If you don’t use the baking beans then prick the pastry with a fork to minimise the extent to which the pastry bubbles.)

Bake the pastry in a pre heated oven for 20 mins at 200ºc.

In the mean time, finely slice the onion. Cook in a pan with the oil on a medium low heat, stirring occasionally. Don’t let them catch or colour, just let them cook slowly until they soften. If they seem to be catching, turn the heat down and add a little pinch of salt (this will draw out the moisture from the onion and should prevent them catching). After about ten minutes they should have shrunk by about half. Add the balsamic vinegar at this point. Cook for a further 5 minutes and they should be done.

Spread the onions over the cooked pastry and dot with the defrosted spinach. Finally top the tart with the cheese and bake for another 5 minutes.

This pastry can be enjoyed hot, warm and cold the next day.

I found when making this tart, the generosity of the super market ready rolled pastry (another reason to buy it readymade!) meant that I had some left over. This gave me the chance to make the perfect decadent and indulgent raspberry and chocolate dessert tart. The perfect ending to a gourmet meal.

Raspberry and Chocolate tart (serves 2 greedy people)

the other 1/2 of the ready rolled shortcrust pastry

170mls double cream

100g dark chocolate (this makes a somewhat bitter tart, if you prefer sweeter desserts, use 50g milk chocolate and 50g dark)

A handful of fresh raspberries

Cook the pastry in the same way as before, except cook for 5 minutes extra until it is golden and cooked all the way through.

(Bake the pastry in a pre heated oven for 20 mins at 200ºc.)

Heat the cream in a pan on a low heat. Wait until the cream is completely heated through, and you see bubbles appearing on the surface. This will take about 7 minutes. Take off the heat. Break up the chocolate into small pieces, and stir into the hot cream. The chocolate should melt before your eyes and the cream turn into a beautiful chocolate ganache.

Once the pastry is cooled, place the raspberries on the base of the tart and pour over the ganache. Put the pastry in the fridge to set for at least two hours. Believe me, it’s worth the wait!

I hope you enjoy  these gourmet treats, and impress those you share them with!

Until next time...

The Cupcake Challenge

This week I took up the cupcake challenge. I entered a competition for a novel cupcake recipe. My first experiences in the kitchen all involved baking. My Mum’s baking skills are unrivalled (and I’m not just saying that for fear of not having fresh rolls and cakes to bring back to university when I visit home – she and my Aunt used to sell birthday cakes for good money, until us little ones came along). So baking feels like home to me.

The first recipe I tried was my Strawberry and Basil cupcake. It sounds weird, and it is! But it works. It bought me at least six friends at university when I brought a batch to my halls of residence, and my friends have some of the most particular palates I have ever come across – to put it politely! The unusually sweet and savoury flavour of basil makes a beautiful vivid green icing which matches perfectly with the fruity strawberry sponge. It is certainly something different, and tastes surprisingly good!

Strawberry and Basil cupcakes (Makes about 12)

For the cupcakes:

250g self raising flour

125g margarine

210mls boiled milk, cooled

150g caster sugar

1tsp bicarbonate of soda

200g strawberries, chopped finely

1tbsp balsamic vinegar

For the buttercream icing:

200g unsalted butter, softened

400g icing sugar

25g fresh basil leaves, chopped super fine

Start by making the sponge. Cream the butter and sugar. Once light and fluffy pour in the cooled milk and keep mixing. Sift the flour and bicarbonate of soda into the mix. Combine thoroughly. Finally add the chopped strawberries and balsamic vinegar. (It sounds strange, but the savoury tones of the vinegar works really well with the basil, and don’t worry the icing ensures the cakes taste as sweet as any other. If you want to be really daring, try adding a pinch of black pepper.)

Spoon the mixture into cupcake cases, filling up to ¾ of the way to ensure the cakes don’t spill over. Cook in a preheated oven at 180ºc, for about 20 minutes. To check the cakes are done, insert a skewer in the centre of the cake, and if it comes out clean, they’re done.   

To make the icing, simply cream the butter and sugar together. It may appear to form a sandy texture at first, but persevere and it will transform into buttercream. Add in the basil and watch it turn a beautiful green.

Once the cakes are cooled, pipe the buttercream in whatever form takes your fancy over the cakes.

I also tried slightly more luxurious flavoured cupcakes containing the most expensive ingredient on the planet: Saffron and Pistachio cupcakes. These take their inspiration from Middle Eastern flavours. The combination is very much tried and tested in many Middle Eastern recipes, so I figured it’s a cupcake winner.

Saffron and Pistachio cupcakes (Makes about 12)

For the cupcakes:

250g self raising flour

125g margarine

210mls boiled milk, cooled

150g caster sugar

1tsp bicarbonate of soda

¼ tsp crushed saffron strands

½ tsp crushed cardamom seeds

¼ nutmeg

For the buttercream icing:

200g unsalted butter, softened

400g icing sugar

1 tsp pistachio essence

Crushed pistachios to decorate

Gold edible glitter (if you want that extra kitsch factor, I mean, why not!)

Make the cake in the same way as before. Cream the butter and sugar. Once light and fluffy pour in the cooled milk and keep mixing. Sift the flour and bicarbonate of soda into the mix. Combine thoroughly. Finally add the saffron, cardamom and nutmeg. Mix until well combined.

Spoon the mixture into cupcake cases, filling up to ¾ of the way to ensure the cakes don’t spill over. Cook in a preheated oven at 180ºc, for about 20 minutes. To check the cakes are done, insert a skewer in the centre of the cake, and if it comes out clean, they’re done.

To make the icing, simply cream the butter and sugar together. It may appear to form a sandy texture at first, but persevere and it will transform into buttercream. Finally add in the pistachio essence.

Once the cakes are cooled, pipe the buttercream in whatever form takes your fancy over the cakes. Sprinkle liberally with crushed pistachio nuts and gold edible glitter.

I decided to submit the Saffron and Pistachio cupcakes for the competition. Fingers crossed, but there was definitely some stiff competition. Whatever the result these cupcakes are definitely worth a try for a simple and delicious twist on the ordinary cupcake.

Until next time...