Healthfood Villa

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Ingredients75 g unsalted butter , plus extra for greasing4 large free-range eggs100 g sugar100 g ground pistachios100 g ...
12/24/2021

Ingredients
75 g unsalted butter , plus extra for greasing
4 large free-range eggs
100 g sugar
100 g ground pistachios
100 g fine semolina
1 lemon
50 g no-peel orange marmalade
1 teaspoon dried mint
25 g pistachios
LEMON SYRUP
2 lemons
150 g sugar

Method
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm round loose-bottomed cake tin.
Melt the butter over a low heat, then set aside.
Separate the egg yolks and whites. Beat the egg yolks with the sugar in an electric mixer until light and creamy.
While the machine is running, slowly add the pistachios and semolina, followed by the melted butter, lemon zest, marmalade and ¼ teaspoon of sea salt. Beat until smooth.
In a separate bowl, whisk the egg whites until they form stiff peaks.
Gently fold this into the pistachio mixture in three additions in order to keep it as airy as possible.
Pour the batter into the prepared tin and bake for 25 to 30 minutes, or until golden and an inserted wooden skewer comes out clean.
Meanwhile, make the lemon syrup. Combine the lemon juice and sugar in a saucepan and stir over a medium heat until the sugar has dissolved. Remove from the heat and set aside.
Pierce the cake all over with a skewer as soon as you remove it from the oven. Slowly pour the syrup over the cake while it’s still warm.
Sprinkle with the dried mint, then chop and scatter over the pistachios.
Leave the cake to cool completely before removing from the tin. Serve slices with a spoonful of Greek yoghurt, if you like

Ingredients225 g unsalted butter (at room temperature) , plus extra for greasing225 g white caster sugar1 teaspoon vanil...
12/24/2021

Ingredients
225 g unsalted butter (at room temperature) , plus extra for greasing
225 g white caster sugar
1 teaspoon vanilla extract
4 large free-range eggs
225 g self-raising flour
1 teaspoon baking powder
1 splash of milk
FILLING
200 ml double cream
1 vanilla pod
1½ tablespoon of icing sugar , plus extra for dusting
250 g fresh strawberries

Method
Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
Beat the eggs, then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix).
Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it will spill later.
Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries, if you like.

Ingredients4 oranges50 ml vegetable oil50 ml whisky or brandy150 g clear runny honey2 large free-range eggs260 g self-ra...
12/24/2021

Ingredients
4 oranges
50 ml vegetable oil
50 ml whisky or brandy
150 g clear runny honey
2 large free-range eggs
260 g self-raising flour
200 g dark brown sugar
50 g ground hazelnuts or almonds
2 teaspoons ground cinnamon
1 teaspoon ground star anise
1 teaspoon ground ginger
2 tablespoons quality cocoa powder
100 g quality dark chocolate (70%)
300 g dried figs
120 g hazelnuts
50 g crystalised ginger
CHOCOLATE GLAZE
25 ml clear runny honey
50 g caster sugar
25 ml whisky or brandy
1 orange
1 tablespoon orange blossom water
125 g quality dark chocolate (70%)
75 g unsalted butter (at room temperature) , plus extra for greasing

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Finely grate the zest of 2 oranges into a large bowl, then squeeze in the juice of all 4 - you need about 150ml.
Measure the oil, brandy and honey into the bowl. Crack in the eggs into a mug, lightly beat with a fork, then tip into the bowl.
Sift the flour into a separate large bowl, then add the sugar, nuts, spices, cocoa powder and big pinch of sea salt.
Chop the chocolate, halve the dried figs, and then roughly chop the hazelnuts. Finely dice the crystalised ginger, then tip into the bowl of dry ingredients, along wth the figs, nuts and chocolate.
Pour the wet mixture over the dry ingredients and fold until well combined (be sure not to overwork it as the cake may become a bit too dense).
Transfer to a buttered tin and place in the centre of the oven for 25 minutes. Rotate the tin in the oven, then continue to bake for another 10 to 15 minutes.
Test the cake by briefly removing it from the oven and pressing gently in the centre – it should feel rather firm without any sinking. (The skewer test won’t work here as there is so much fruit and chocolate.) Then listen to the cake: it should be silent; if you hear a crackling or hissing, bake for a little longer.
Remove from the oven and allow to cool in the tin for 15 to 30 minutes. Flip to release from the tin. (If using a springform tin, you can leave it to cool completely in the tin before releasing, but bundts are best released while the cake is still warm.)
To prepare the chocolate glaze, place the honey, sugar and whisky or brandy in a pan. Squeeze in half the orange juice, then measure in the orange blossom water, and 40ml of cold water. Bring to a rapid boil for 1 minute, then remove from the heat. Rest for 3 minutes.
Finely chop the chocolate and dice the butter. Add the chocolate to the pan and whisk to combine, until melted.
Next, add the butter a little at a time, mixing continuously until everything is melted and looking lovely and shiny.
Allow the glaze to cool slightly before drizzling all over your cake to serve (you can make the glaze a day ahead if you like – gently warm it up just before drizzling).

Ingredients½ a small red onion4 large free-range eggs350 g asparagus½ a bunch of fresh tarragon , (15g)2 heaped teaspoon...
12/18/2021

Ingredients
½ a small red onion
4 large free-range eggs
350 g asparagus
½ a bunch of fresh tarragon , (15g)
2 heaped teaspoons Dijon mustard

Method
Peel and very finely chop the red onion, place in a bowl, cover with 4 tablespoons of red wine vinegar and add a very good pinch of sea salt.
Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly.
Line up the asparagus, trim off the woody ends, and place in a colander above the eggs, covered, to steam while the eggs cook. Meanwhile, pick the tarragon leaves.
In a bowl, whisk the mustard with 6 tablespoons of extra virgin olive oil, adding it gradually, then pour in the soaking vinegar from the onion through a sieve, whisking constantly. Taste and season to perfection with black pepper.
When the time’s up on the eggs, divide the asparagus between your plates.
Refresh the eggs under cold water until cool enough to handle, then peel, halve and plate up, sprinkled with the tarragon leaves and onion.
Drizzle each plate with 1 tablespoon of dressing (save the rest for another day), season from a height with a pinch of pepper, and dig in.

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25 FM 3465, North
Dallas, TX
75211

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