This summer I’ve discovered a fabulous new salad, two great cakes and a new gluten free cookie recipe.
Carrot and edamame salad with soy ginger dressing
- 1 x 450g packet of frozen shelled edamame beans
- 2 medium carrots, shredded or grated
- 2 spring onions or half a red onion, finely sliced
- a generous few handfuls of salad greens, some shredded
- 2 tablespoons sesame seeds, lightly toasted
- 1 tablespoon grated ginger
- 1 clove garlic, crushed
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons maple syrup
- 3 tablespoons lemon juice
- 4 tablespoons soy sauce
- freshly ground black pepper
Bring a large saucepan of salted water to the boil and cook the edamame for 2-3 minutes or until tender (they float to the surface). Drain well and run under cold water to stop them cooking further.
To make the dressing, put everything into screw cap jar or small bowl and mix well to combine.
Combine all the salad ingredients in a large serving bowl. Mix well then drizzle over the dressing. There will probably be more dressing than needed, but it is delicious with whatever salad you are making the next day, or over cooked rice or noodles.
This is a slight adaptation of a recipe by Emma Galloway published in Cuisine in issue 197, Nov/Dec 2019.
- 120 grams unsalted butter at room temperature
- 300 grams caster sugar
- 3 large eggs, separated
- 1 1/2 teaspoons vanilla extract
- 2 cups sour cream
- 390 grams plain flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons bicarb soda
- 3/4 teaspoon fine salt
Filling and Topping
- 2 cups dark chocolate chips
- 100 grams granulated sugar
- 1 teaspoon ground cinnamon
Heat oven to 175°C.
Butter a by 23 x 33 cm baking pan and line the bottom with baking paper. This makes a big cake! I used a roasting pan because none of my cake tins are that large.
In a large bowl, cream butter and 300 grams sugar. Beat in egg yolks and vanilla.
Whisk flour, bicarb soda, baking powder and salt together into a separate bowl.
Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick.
In a medium bowl with clean beaters, beat eggs whites until stiff, then fold gently into batter.
In a small dish, combine the cinnamon and remaining 100 grams caster sugar for filling and topping.
Spread half the cake batter in the bottom of prepared pan and spread smooth. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips.
Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean. Let cool in pan.
This recipe is from Smitten Kitchen, published online at https://smittenkitchen.com/2006/11/chocolate-chip-sour-cream-cake/
Lemon blackberry yoghurt loaf
- 1 1/2 cups (190 grams) + 1 tablespoon (10 grams) plain flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
- 2 teaspoons (10 grams) baking powder
- 1/2 teaspoon salt
- 1 cup (230 grams) plain whole-milk yogurt
- 1 cup plus 1 tablespoon sugar
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups (about 255 grams) blackberries, frozen
- 1/3 cup (80 ml) freshly squeezed lemon juice
Preheat the oven to 175°C. Grease a 22 by 11 by 7 cm loaf pan. Line the bottom with baking paper. Grease the sides of the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
Mix the berries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
This recipe is from Smitten Kitchen, published online at https://smittenkitchen.com/2008/04/lemon-yogurt-anything-cake/
Salted Peanut Butter Cookies (gluten free)
Makes 26 to 28 cookies with a 1 2/3 tablespoon scoop. I used a 1 1/4 tablespoon quenelle scoop loaded up generously and made 25 cookies
- 1 3/4 cups (335 grams) packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1 3/4 cups (450 grams) smooth peanut butter
- Coarse-grained sea salt, to finish
Preheat the oven to 170°C. Line a baking sheet with baking paper.
In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in vanilla extract, then the peanut butter until smoothie and completely incorporated. Yes, that’s all you need to do. So easy.
Scoop out mixture onto the prepared baking sheet. I had an appointment to attend to I put the scooped out cookies on the baking tray into the freezer for over an hour before I baked them. This is recommended to get the tallest cookies and the striations across the top of the cookies, but I did it out of necessity and poor timing.
Sprinkle the cookies lightly with coarse-grained sea salt just before baking. Bake cookies for 14 to 15 minutes. When finished, cookies should be golden at edges.
They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet. Once they have cooled completely they are crisp outside and soft inside. Delicious!
This recipe is also from Smitten Kitchen, published online at https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/