This is a lovely porridge to make as the seasons change and we move into the warmer summer months. Buckwheat is a wholegrain and is rich in dietary fibre and micronutrients. It is also filling and makes an ideal breakfast for both children and adults.
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Blood orange and almond muffins
These gorgeous, orange topped muffins are adapted from the signature recipe from Honey & Co’s baking book. They appear on the front cover.
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Carrot, pistachio & almond cake
This carrot, pistachio and almond cake is subtly flavoured with cinnamon. It does not contain any flour and is held together with eggs and ground nuts. Grated carrot and coconut give it a wonderful crumbly texture. I have made this version of Sabrina Ghayour’s recipe with olive oil, rather than butter and I have reduced the amount of sugar as the carrots make it quite sweet. It is a fabulous recipe and delicious with a dollop of thick Greek yogurt. I also served it as a pudding with a side of stewed and spiced apricots and some extra slivers of pistachio nuts.
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Lemon madeleines
Madeleines are easy and quick to make once you have measured out the ingredients and put the oven on. They are best eaten fresh within an hour of making as they lose their texture quickly. These are flavoured with fresh lemon zest and juice. They are so delicate and lovely to look at. A real treat.
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Spicy mushroom and walnut samosas
These mushroom and walnut samosas are vegetarian and there is not a deep fat fryer in sight. Instead the unusual, gently spiced, mushroom and walnut filling is wrapped in a double layer of buttered filo pastry and baked in a hot oven. This makes them lighter and less oily than traditional samosas.
This recipe is adapted from a recipe in Meera Sodha’s book Fresh India. I kept faith with the ingredients but halved the quantity and altered the method slightly. These samosas are absolutely delicious!
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