Semolina and Almond Syrup Cake

Semolina and Almond Syrup Cake

This is a very traditional Greek cake and different variations of this cake can be found across the Middle East. The use of syrups in these cakes was used to preserve the cake when refrigeration was not available.

 When you mix the cake it will appear quite dense but will rise in the oven. The use of semolina gives a sandy texture and allows the cake to absorb the syrup.

The use of oil means that you can make this cake if you are dairy intolerant. Just leave out the milk and add some orange juice instead.

This cake keeps beautifully and can be served as a dessert with some mascarpone and berries.

 It is a really easy cake to make with no complex method so a good recipe for someone new to cake making.

 6oz/150g caster sugar

7floz/175ml corn oil

4 large eggs lightly beaten

1tsp vanilla essence

100ml/4 floz milk

grated rind of an orange

3 level tsp baking powder

400g/1lb ground semolina

50g/2oz ground almonds

50g/2oz blanched whole almonds

For the Syrup

300g/12oz caster sugar

450ml/ 3/4 pint water

2tsp orange flower water

4 whole cloves

1 cinnamon stick

A shallow rectangular baking tin 13 x 9x2 " lightly greased

Oven gas 6/200 degrees centigrade

In a large basin mix together the sugar and the oil. Next gradually beat in the eggs. The mixture will thicken. Add the vanilla essence, milk, orange rind and baking powder and mix again. Finally mix in the semolina and ground almonds.

Pour the mixture into the prepared tin and level the top with a knife. Decorate the top of the cake with the whole almonds.

Bake in the preheated oven for 35 to 45 minutes until it has risen and is golden brown and a skewer inserted into the centre of the cake comes out clean.

Whilst the cake is cooking make the syrup. Heat all the syrup ingredients together for about 5 minutes and allow to cool. Discard the spices.

When you remove the cake from the oven spoon over the cooled syrup. It will seem like you have a lot of syrup but the cake will absorb it. Allow the cake to cool in the tin before cutting it into portions. Squares work best or sometimes the cake is cut on the diagonal to form diamond shapes.





Chicken Laksa

Chicken Laksa

I made this last night when it was snowing outside. It is a great healthy alternative to an oriental ready meal or take-away and really quick to make. It contains hardly any fat and if you want to reduce the fat content even further you can use "light" coconut milk.

Also you can vary the vegetables and use prawns instead of chicken. I used baby sweetcorn and red pepper but you can also add mangetout and beansprouts.

1 tbsp cooking oil

1 bunch of spring onions- thinly sliced

1 red pepper - diced

Laksa paste ( 1 tablespoon - or more if you like a hotter soup) - you can buy this ready made from good supermarkets ( I got mine in Waitrose).

1 litre vegetable or chicken stock

400 ml can of coconut milk

400g skinless chicken breast ( thinly sliced)

100g baby sweetcorn or canned sweetcorn kernals

200g thick rice noodles

Chopped coriander, mint, lime juice wedges to serve

Crispy fried onions or shallots.( you can make these by frying some onions or shallots until crispy, or you can buy them ready fried from Asian stores, I actually bought mine in Ikea).

Heat the oil in a large pan and fry the spring onions and pepper over a gentle heat until soft.

Add the laksa paste to taste and allow to cook slowly for a couple of minutes.

Add the coconut milk and vegetable stock and allow to simmer for about 5 minutes.

Add the chicken and vegetables and allow to  cook for 5 more minutes until the chicken and vegetables are cooked.

Meanwhile cook the noodles in boiling water for about 5 minutes until just tender. Then drain rinse 

 with cold water and leave aside.

To serve place the cooked noodles in a warmed bowl and ladle over the sou.

Sprinkle with chopped, coriander and mint and sprinkle with the crispy onions. Squeeze over the lime juice to taste.

Keep up your New Year Resolutions

Healthy Alternative to Take-away - Lamb Curry

This lamb curry is a much healthier alternative to a takeaway or ready meal as these are loaded with fat and salt.

Serves 4

1kg leg of lamb - cut into 1 inch cubes

1 onion diced

2 garlic cloves finely diced

2 tbsp cooking oil

1 red chilli, deseeded and finely chopped ( for a hotter curry you can leave in the seeds and even add more chillies!)

A 2 inch piece of ginger peeled and grated (grating ginger on a coarse grater is so much easier than chopping it and the ginger will dissolve into your cooking not leaving any nasty bits)

2 tsp ground cumin

2tsp ground coriander

2 tsp turmeric

1 tin chopped tomatoes

stock or water

salt and pepper

2 tbsps natural yoghurt ( this enriches the curry and makes it creamy).

2tsps garam masala

200g spinach

chopped coriander and steamed rice to serve

Heat the oil in a saute pan.

Add the diced onion and fry gently until just begining to turn brown. Add the garlic, chopped chilli, ginger, cumin, coriander and turmeric and fry gently until you can smell the aroma of the spices.

 Add the tin of chopped tomatoes. You will now have a thick sauce.

Add the diced lamb and enough stock or water to come just below the level of your meat.

Add seasoning and stir in the yoghurt.

Bring to a simmer, then cover and cook for 45 minutes to an hour until the lamb is tender.

During the last 5 minutes of cooking time add the garam masala and the spinach.

Allow the spinach to wilt.

 To serve sprinke with coriander and serve with some steamed basmati rice. You can also serve with Indian pickles, chutneys and naan breads if you are not being too good!!!

You can make this dish the day before you need it and then reheat it ensuring that it has it is hot all the way through before serving.

Healthy burgers, chips & shakes

As the New Year begins so does a healthy eating regime for many people. This doesn't mean giving up your favourite foods. My burger,fries and shake recipe is not only better for you than a takeaway option but also ensures that you know what is in your food.
The scandal which shook supermarket shoppers today (Weds 16th Jan 2013) where horse and pig meat was found in beefburgers is even more reason for  making your own food from scratch. If you buy from a reputable butcher you will know what is in your food and cooking it yourself will mean it is much healthier too.
This link will take you to the full story in the press:

http://www.marlboroughnewsonline.co.uk/features/1389-no-added-horse-meat-marlborough-cookery-coach-shows-how-to-make-a-better-burger

The recipe below costs less than eating at a fast food outlet and is not loaded with fat, sugars and other additives.
Over the next few weeks I will be posting recipes for other healthy options to our favourite takeaways including, chinese, curry, pizza and fish and chips.

Recipe: Androulla’s burgers, chips and shakes for four

Burgers
500g minced beef (I used lean minced beef with 20 percent fat in this recipe but use the best you can afford)
1 red onion, finely chopped
1 tablespoon olive oil
2 slices of bread made into breadcrumbs
1 egg
Salt and pepper

Burger buns/rolls
Fry the onion in the olive oil until it is soft. Cooking the onion first ensures it is soft and sweet. Add to the minced beef with the breadcrumbs, salt and pepper and the egg.
At this point you can add any flavourings you like. I added 1 teaspoon of oregano and some ground cumin. You can add other dried herbs like thyme, and spices like cinnamon or ground coriander.
Mix well and then shape the burger mix into patties. Place in the fridge for half an hour to firm up. When you are ready to cook the burgers place them in a preheated griddle pan, grill or hot oven (gas 7, 200ᵒc) for about 4 minutes per side or to your liking.
Halve your burger buns and put your burger together with your choice of lettuce, tomato slices, mayo, ketchup, relish, gherkins or whatever you fancy.

Baked potato wedges
4 medium potatoes cut into chunky wedges
2 tablespoons of olive oil
Salt and pepper
1 teaspoon of sweet paprika and 1 teaspoon of dried oregano
Mix the olive oil, paprika, oregano, salt and pepper together and toss the wedges in the mixture to coat them all over.
Place on a baking tray in a hot oven (gas 7, 200ᵒc) for about 40 minutes until they are crisp and brown.

Healthy, chocolatey fruity shake
200g blueberries
360ml plain Greek yoghurt
80 ml pomegranate juice
1 banana
2 tablespoons cocoa powder
2 teaspoons runny honey
2 scoops of chocolate ice cream

Although this milkshake has some ice cream it is still a healthier option than a takeaway shake as the fruit is one of your five a day.

Place all the ingredients in a blender and whizz up to a smooth shake. You can add some ice cubes at the end and process again as this makes the shake nice and frothy.