Page 0026

LIVINGLIVING

Rhubarb cake

Ingredients:

• 2 large eggs

• 200g unrefined caster sugar

• 2 tsp ground ginger

• 130ml mellow yellow rapeseed oil

• 350g rhubarb chopped into approx

2cm pieces

• 175g plain flour

• 2 tsp baking powder

• 100g ground almonds

• Large handful flaked almonds

Method:

Preheat oven to 180°C (160 fan)

and line a 24cm (approx 9.5 inch) tin.

Rinse the rhubarb (only drain briefly as

the moisture will bring out the rhubarbs

flavour). Add straight to the mixing bowl

MAKING CARBS COUNT

followed by the eggs, sugar, ginger and

oil. Mix thoroughly.

Mix the baking powder thoroughly

with the flour and ground almonds, then

add these dry ingredients to the bowl.

Mix thoroughly again and place into the

lined tin, gently pushing out to the edges.

Finally sprinkle with a generous handful of

flaked almonds.

Bake for around 50 minutes (may

be slightly longer) until the almonds are

browning, the cake is springy to touch

and a skewer inserted comes out clean.

Delicious served with crème fraiche.

Recipe from Farrington Oils

30g per serving (x12 servings)

Baked peppered

rhubarb with black

pudding

A more savory starter recipe by

Hugh Fearnley-Whittingstall writing in The

Guardian. Serves 4:

• 300g rhubarb

• 25g golden caster sugar

• Freshly ground black pepper

• 250g black pudding

Preheat the oven to 200C/gas

mark 6. Trim the rhubarb and

cut into 5cm lengths. Put in an

oven dish, scatter over the sugar

and a generous grinding of black

pepper and toss lightly together.

Cover the dish with foil. Bake

for 20 minutes. Remove from the

oven, stir the rhubarb lightly in its

juices, without squashing it too

much, and leave to cool. When

you're ready to serve, heat some

olive oil in a frying pan over a

medium heat and fry the black

pudding, cut into thick chunky

slices, for about five minutes, until it starts to get nice and crisp on

the outside. At the same time, in a

small separate pan, warm through

the rhubarb. Serve the chunks of

hot black pudding with a spoonful of the rhubarb and some bread

for wiping the plates. Approx 15g

carbs per serving (x4).

Index

  1. Page 0001
  2. Page 0002
  3. Page 0003
  4. Page 0004
  5. Page 0005
  6. Page 0006
  7. Page 0007
  8. Page 0008
  9. Page 0009
  10. Page 0010
  11. Page 0011
  12. Page 0012
  13. Page 0013
  14. Page 0014
  15. Page 0015
  16. Page 0016
  17. Page 0017
  18. Page 0018
  19. Page 0019
  20. Page 0020
  21. Page 0021
  22. Page 0022
  23. Page 0023
  24. Page 0024
  25. Page 0025
  26. Page 0026
  27. Page 0027
  28. Page 0028

Related Issues