[WF] Banana & Chocolate Chunk Loaf

I really, really loaf this little banana and chocolate cake.

It's designed for lazy afternoons sat in the garden in a dressing gown and slippers, sipping hot coffee and reading a book.

Essentially, it's Sunday, baked.

I stole the original recipe from Nigella about a million years ago and have tweaked it over time to make it wheat free friendly and dare I say it, even more delicious.

NB. I may or may not have increased the chocolate quantity by around 25%, but I won't tell if you don't. Sorry Nige, I genuinely don't know what happened.

Anyway, for one 2lb loaf cake you're going to need:

110g butter, softened

125g caster sugar

125g gluten free self raising flour

1tsp baking powder

1tbsp cocoa powder

3 brown, spotted bananas, roughly mashed

100g good quality dark chocolate 

2 eggs

One extra banana for decoration

Start by pre-heating the oven to 180C and line your loaf tin.

In a big bowl, mash your bananas, cream the butter and crack in the eggs. When it's looking good and horrific, sift in the baking powder, flour, cocoa and caster sugar, stirring as you go.

Lastly, chop your chocolate into fat chunks and throw it in the bowl.

Mission accomplished.

Pour the cake mixture into the loaf tin and give it gentle tap to even out the surface. Leave it in the oven for around 45-50 minutes, or until a skewer popped into the middle comes out clean.

You might also know it's done from the outrageous smells wafting through the house.

Remove from the oven and leave it to cool before wriggling it out of the tin and serving up. I top mine with slices of fresh banana and a dusting of icing sugar.

Have a great Sunday, everybody!

Tomato, Halloumi & Basil Pasta Bowl

Last night I knocked up an absolute corker of an al fresco supper.

Some evenings are designed for sitting outside with a glass of something icy, plotting the next adventure and soaking up the last of the rays. This just so happened to be one of those deliciously peaceful evenings.

A trip to the supermarket was at the very bottom of my to-do list, much to my stomach's disapproval, but after a quick rummage around the kitchen cupboards, I had everything I needed.

Fresh, zingy and packed to the rafters with flavour, this is one of my all time favourite pasta dishes.

The fact that it takes around twelve minutes from pan to plate is a huge plus, but what I like more than anything about this dish, is the salty/sweet combination the cheese and tomato get going on.

It quite literally makes me drool.

To make enough for two hungry bellies, you're going to need:

Two handfuls of dried spaghetti
One big handful of fresh basil
One can of cherry tomatoes
One can of chopped tomatoes
A big chunk of fresh halloumi
A glug of balsamic vinegar
A sprinkle of chilli flakes
A clove of garlic
1 tablespoon sugar
Olive oil



Quick as you can, get your pasta cooking. Someone once told me that pasta should be cooked in water as salty as the Mediterranean Sea. Someone else once told me to always add a glug of olive oil to the water to keep the strands from sticking together. I can't say it's gospel, but it's always worked for me.

Whilst the pasta's bubbling away, make your sauce. Drizzle your olive oil over a hot pan and crush in your garlic. After a minute or so, empty in your tomatoes and give it a good stir. Season to taste and adjust the flavours according to your taste buddy's.

It's no secret that tinned toms can be a little on the bitter side, so add a tablespoon of sugar to mellow things out, your balsamic vinegar and chilli flakes. Finely chop about 3/4s of the fresh basil and in the pan it goes.

Keep the remainder to one side for scattering later.

Whilst your sauce gently simmers, grab a griddle pan and chop your cheese into chunky slices. When the pan's hot enough, lay them down until golden and scarred on each side. This should only take a minute or two.

Drain off the pasta, making sure to rinse with hot water over the sink (this removes excess starch and stops it from becoming clumpy) and submerge it into your tomato sauce, coating it nice and evenly.

Plate up, pop your cooked cheese on top and scatter over the last of the basil.

I served mine with a fresh green salad but garlic and rosemary bread would take this dinner to places I've never even heard of.

Who needs Sainsbury's, anyway?

Low Carb No 'Flower' Pizza

It's the third of January and I'm feeling decidedly plump. With this in mind, I think it's probably a good time to share my dieting philosophy with you.

You might have noticed from my Christmas Holiday post that for me, festivities and food go hand in hand. Christmas is certainly not a time for calorie counting. It's about good champagne, a succulent turkey and mildly overdone yorkshire puds.

January, however, is about rectifying the delicious damage left in December's wake.

This month I'll be chowing down on my favourite low carb, gluten and wheat free meals in order to whip myself back into shape. First up, Low Carb No 'Flower' Pizza.





 



It's almost too good to be true.

A molten cheese and tomato lake spread over a dough-like base with a crisp and crunchy crust, weighing in at around a quarter of the calories in a normal pizza. Better still, it's completely gluten and wheat free and counts towards your five a day.

To make two good sized pizzas, you're going to need:
2 x small cauliflowers
1/2 cup of grated strong cheddar cheese
1/2 cup of pre-grated mozzarella. Don't use the fresh mozzarella balls for this, the extra moisture can leave your dough soggy and wet and nobody likes a floppy pizza.
2 x eggs
2 x finely chopped cloves of garlic
2 tsp dried oregano

As for the toppings, choose whatever tickles your pickle. I went for chorizo, sliced chilli's and a scattering of basil. Just make sure you pop them on top of:
2 dollops of tomato pizza sauce
2 cups of grated mozzarella
1/4 cup of strong cheddar cheese
2tsp dried oregano

Whack the oven up to 220°c and let's get cracking.

Strip and grate your cauliflowers until you're left with only the gnarly, stubby bits. At this stage, you want to feel as though your bicep might explode. I tend to use this as a sign to stop what I'm doing and pour myself a glass of wine.

Alas, this is diet month. Sacrifices must be made, so lemon juice with pomegranate seeds will have to do. As long as it's served in a jam jar with a dashing straw. Deal.

Gather up your shredding and put it into a large microwavable bowl. Cover it with cling film and put it on full whack for around eight minutes.

When it's done, pour it out onto a clean tea towel and leave it to cool.

Next, grab your grated cheeses. Cheesi? Cheeseses? Whatever they are, just try not to eat them. Throw everything into a mixing bowl and return to your cooled cauli.

Pick up the corners of your towel and ring it out over a sink. You need to get rid of as much moisture as possible. Personally, I had a hunky male to do this part for me, so feel free to do the same. It's not called cheating. It's called employing a sous chef.

With that done, add your 'dough' to the cheesy mixing bowl.

Along with your garlic, eggs and oregano.

Give it a good stir before dividing your mixture between two sheets of baking paper.

Then, form your dough into a pizza base. Once you're happy with the shape pop them onto a pre-heated baking tray and into the oven for around ten minutes.

When the sides are crisp and the cheese has browned and bubbled, it's done. Remove your bases from the oven and get your toppings on, starting with your pizza sauce.

Pop them back in the oven until the cheese is all melty (technical term) and it's looking really, really gouda! I'm sorry. I couldn't resist. I'm just so cheesy!

I like to serve them with a little bundle of salad on top and a drizzle of balsamic glaze.

And of course, with my jam jar of lemonade and pomegranate seeds (I may or may not have added a hearty glug of prosecco, but I wont tell if you don't, secret agent.)

Not too shabby for a January diet, huh?

I'd love to know how yours turn out. Instagram me photo's right here!