It can sometimes be hard to find a bean ‘n bacon soup that isn’t tomatoe-y. This one allows the wonderfully creamy flavour of the beans to shine through. It’s just the thing for a dreary, misty, autumnal day.
One way to make a cake special is to add your own marzipan. Making your own organic marzipan is easy and fun and the end-product tastes just great. The only problem is in it lasting long enough to get onto the cake for which it was intended!
175g organic caster sugar - organic caster sugar has a golden colour that adds to the appeal of the marzipan.
280g icing sugar , sifted, plus extra for kneading and rolling out.
450g organic ground almonds - don’t forget that ground almonds are a really useful ingredient in gluten-free cooking.
seeds scraped from 1 vanilla pod (or a couple of drops of vanilla extract).
As with many vegetable curries, this is a good recipe for using all the left-over veg in the cupboard – the bits that you don’t really have enough of to make a meal. Using lots of veg bits and rice makes this a very economical end-of-the-week dish, and would also suit students.
As a variation, you could add lentils to the dish.
This is easy to make if you have a food processor, but really tricky by hand. By making your own, you can ring the changes – more lemon sometimes, or add garlic. A little paprika, a couple of tablespoons of ketchup ,and you have a Thousand Island dressing!
Sometimes, you want a substantial salad – and traditional salad crops just aren’t filling enough. This is where the bean salad comes into play. Bean salads are a great way to eat beans – a rich source of soluble fibre, low in fat and cholesterol and packed with vitamins and protein.
It is possible to make a really tasty bean salad in about two minutes.
Testing your cake to see if it is ready
Testing a sponge cake to see if it is ready should be done differently to testing a rich fruit cake: To test if a sponge cake is cooked, lightly press the centre of the cake with your finger. If it’s firm and springs back, it’s cooked. If you leave an indent, it’s not cooked. To test if a […] Read more...
Don’t open the oven door too early
Cakes – a bit like people – are best not disturbed too early. If you open the oven door too early, the sponge cake you’ve spent so long preparing may sink in the middle. Wait three-quarters of the cooking time before you open the door. And close the oven door gently —a hard slam can release […] Read more...
Wobble your mixture
Once you’ve poured the batter in, wobble your tins sideways a bit, so the batter reaches up along each side (with the middle being slightly lower). As it bakes, the middle and edges will meet and rise more evenly. Read more...