Category: Low budget

Lemon Sour Cream Cake

This is a cake inspired by the Italian teacake “Ciambellone” which is made with yoghurt,mascarpone and olive oil and so I used what was to hand and good: lush sour cream and sunflower oil. The beauty of this cake lies in its audacious simplicity: a few local ingredients mixed with a fork together in one bowl; no special equipment or elbow grease needed. If you ever need a cake in a hurry, this may be it.

I give two quantities – 4 eggs if you want to go for the “Ta da” bundt tin number, or two eggs for a standard sandwich tin or loaf tin.

In the cake pictured I used half plain flour and half wholemeal flour – no reason only that I had forgotten to buy white flour!

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Purple basil and sunflower seed pesto

Purple is the new green/ green is the new purple… something like that…

Ingredients

Pesto recipes are always “to taste” – use a little bit of what you have and work around how pungent the herbs are and what you have in the kitchen. Here is what I did with this really strong, sunny number:

  • 2 large bunches of purple basil, leaves carefully wiped with a damp cloth
  • 200g sunflower seeds (I often use sunflower seeds in pesto as a perfectly good healthy alternative to pine nuts and considerably cheaper)
  • 100g parmesan
  • 200ml extra virgin olive oil
  • 3 fat cloves of garlic
  • The zest of half a lemon pared

How To

Blend the ingredients all together in a blender into a thick paste. I like to still retain some texture – a little bit like “crunchy” peanut butter.

The uses for pesto are almost too numerous to list but start with the obvious: pasta and gnocchi and then think crusts on chicken and fish and then spread on crackers and fresh bread….

Marketing #1

The organic food market of “Les Batignolles” in Paris or Marché biologique des Batignolles is a glory hole. In July it made me think of things to do with apricots, nectarines, peaches and big fat juicy tomatoes:

A poshed up pain perdu: Apricot, Nectarine and Almond Pain Perdu and then on to London although still a la Francaise, chez Caroline: Two out of One: Couscous & Yellow Split Pea Stuffed Tomatoes and Couscous and Yellow Pea “Falafel”