Tag Archives: recipes

Melissa’s Life-Changing Carrot and Olive Oil Cake

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Makes 1 x 23cm round cake

Equipment 23cm round, deep, loose-bottom cake tin

Sorry for the melodramatic title of this cake but to be honest it was life-changing for me, so please just go with it. It’s the complex play of the spices that really brings this cake to life. Cloves, cardamom and cinnamon combine to heighten the flavours and aromas to an almost intoxicating level. With 500g of grated carrot in this cake there’s no getting away from its presence, though it’s surprising how the cake doesn’t really taste of it. Its purpose is to bind in the flour – in this case spelt, that is higher in protein and fibre than wheat. The fruity olive oil unifies all the other flavours. This recipe is so forgiving. Even overcooked, it’s still moist and delicious!

215 ml extra virgin olive oil

250g coconut sugar

4 eggs, beaten

250g spelt flour

2 tsp bicarbonate of soda

2 tsp baking powder

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground cardamom

1 tsp salt

125g pecans, coarsely chopped

500g carrots, grated

Vanilla cashew nut icing or Maple cream

cheese icing (see below)

Roughly chopped walnuts, for topping

1 Preheat the oven to 190°C/fan 170°C/

Gas mark 5 and line a 23cm round, deep loose bottom

cake tin with baking parchment.

2 In a bowl mix together the olive oil, sugar and

eggs until well combined.

3 In a second bowl combine the flour and the

other dry ingredients and make a well in

the centre. Add the egg and oil mixture and

stir thoroughly until it is all blended. Finally,

add the pecans and carrots and mix again.

4 Pour the mixture into the cake tin and bake

for about 1 hour 20 minutes, until a skewer

inserted into the middle comes out clean.

5 Allow the cake to cool in the tin for

10–15 minutes, then turn it out onto a cooling

rack. Once it’s completely cool, top it with

either Vanilla cashew nut icing or Maple

cream cheese icing.

Nutrition Note:

The olive oil is rich in monounsaturated fats that are better for your heart than the saturated fats in butter.

Vanilla Cashew Nut Icing

Equipment High speed blender

GF, DF, V+

We have to get really creative when it comes to ‘icing’ our cakes as we don’t use icing sugar. This recipe is one of our go-to icing recipes, it’s really easy to make and absolutely delicious. The basic recipe is for a vanilla icing, but it can easily be adapted to different flavours – we particularly like to add matcha for a vibrant green colour!

150g unsalted cashew nuts, soaked for

At least 4 hours but preferably overnight

300g full-fat coconut milk

2 tbsp lemon juice

75g maple syrup

1 tsp vanilla extract

100g coconut oil, melted

Drain and rinse the soaked cashew nuts.

Put them in a blender with all the other

ingredients and blend until completely smooth

and creamy. Pour into a container and chill in

the fridge until firm. We usually leave the icing

in the fridge overnight, but around 4 hours

should do the trick.

Maple Cream Cheese Icing

GF

This is our take on classic cream cheese icing. It’s a lot less sweet and totally delicious.

2 tbsp maple syrup

225g organic full-fat cream cheese,

straight from the fridge

2 tbsp coconut oil, melted

1 Stir the maple syrup into the chilled cream

cheese until completely combined.

2 Add the melted coconut oil and mix very

quickly to prevent lumps from forming.

Modern Baker: A New Way To Bake by Melissa Sharp with Lindsay Stark (Ebury Press, RRP £26). Photography by Laura Edwards.

 

My New Favourite Holiday: National Margarita Day

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Here at Frost, we all love a reason to celebrate one of our favourite things… Cocktails. On the 22nd February we will be paying homage to one of the greatest cocktails ever created, the Margarita. This has to be a personal favourite of mine, there are many variations on the Margarita but personally, the versatility of the drink, being able to create heat with a little bit of spice or making it extremely fresh with lots of lime, is the thing that makes it a winning combo for me. With much debate as to where and when it was created, the basis of the cocktail has always been lime juice, tequila and triple sec. Nearly 80 years later, it’s about time the old faithful Margarita most certainly deserves it’s own day and we have some Margarita variations for you to try out yourself;

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Now with a host of tequila’s to try from, we recommend using one of our most loved; Casamigos Tequila created by friends to be enjoyed with friends.

Casamigos Margarita 

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With Casamigos Blanco

Recipe:

11/2 part Casamigos Blanco tequila
3/4 part fresh lime juice
1/4 part fresh Orange Juice
1/3 part agave nectar
1/3 part orange liqueur

Combine all ingredients to iced mixing glass. Shake vigorously for 10 count. Pour all contents into a rocks glass with or without salted rim. Garnish with a lime

Casamigos Spicy Cucumber Jalapeno Margarita 

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With Casamigos Blanco

Recipe:

1 1/2 parts Casamigos Blanco Tequila
3/4 parts fresh lime juice
1/3 part orange liqueur
1/3 part simple syrup
3 cucumber wheels
1 Jalapeno slice

Muddle cucumber, jalapeño, lime juice, and simple syrup. Combine all ingredients to iced mixing glass. Shake vigorously for 10 count. Fine strain all contents into a rocks glass with or without salted rim. Garnish with cucumber and jalapeño slice.

Comforting Recipes From Nicola Millbank AKA Milly Cookbook: Hangover Spicy Rice

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Four comforting recipes from Nicola Millbank AKA Milly Cookbook hangoverspicyriceHangover Spicy Rice

Serves 1

Perfect after the night before and a doddle to make; you’ll be feeling better in no time.

Ingredients:

– 2 tsp. of vegetable oil

– A few cherry tomatoes, halved

– 1 spring onion, finely sliced

– 1 pack of microwavable brown rice

– 1 tbsp. of soy sauce

– 1 tbsp. of sweet chilli sauce

– 1 tsp. of toasted sesame oil

– Juice of 1 lime

– A good pinch of dried chilli flakes

– 1 free range egg

– Extra soy sauce and sweet chilli sauce to serve.

Method:

– Heat 1 tbsp. of vegetable oil in a frying pan over a medium heat and add the spring onion and tomatoes. Cook down for a couple of minutes until softened and then add in the pack of rice, frying for a further 2 minutes.

– Pour in the soy sauce, sweet chilli and sesame oil and squeeze in the lime juice. Allow to fry for a further few minutes, stirring occasionally.

– In another small frying pan, heat 1 tbsp. of vegetable oil and fry the egg until cooked in the middle and crispy around the outside.

– Plate up the rice, top with the fried egg and add a dash of soy and sweet chill sauce to serve.

 

 

Comforting Recipes From Nicola Millbank AKA Milly Cookbook: Easy Sweet Chilli Steamed Buns

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easysweetchillisteamedbunsEasy Sweet Chilli Steamed Buns

Serves 6

Perfect if you have some left-over turkey or chicken from the Sunday roast.

Ingredients:

– A 400ml can of coconut milk

– Self – raising flour, enough to fill the empty can of coconut milk

– 1 tsp. of baking powder

– A good pinch of salt

– 2 tbsp. of sweet chilli sauce

– 150g of cooked, shredded turkey or chicken

– 1 tsp. of black sesame seeds

– Cooking spray / spray oil

Method:

– Empty the can of coconut milk into a bowl, then fill the empty can with self-raising flour. Add the baking powder and salt and mix well to for a sticky batter.

– In a bamboo steamer, lay 6 cupcake cases around the steamer and spray with oil.

– To make the job easier (and less messy!), spray an ice cream scoop with oil then scoop a tablespoon of dough into the cases. Create a hole in the middle and spoon in a teaspoon of sweet chilli chicken. Scoop another tablespoon of dough over the top and gently press around the edges to seal. Spray the top of the buns with oil and scatter with a few sesame seeds.

– Pop the bamboo steamer over a pan of simmering water and cook for 10-15 minutes until risen and fluffy.

– Serve with extra sweet chilli sauce.

 

Recipe by Nicola Millbank AKA Milly Cookbook. Milly’s debut book, Milly’s Real Food will be published BY Harper Collins in hardback, priced at £20 and released on 4th May 2017. For more information and additional recipes see: http://millycookbook.com/

 

Comforting Recipes from Nicola Millbank AKA Milly Cookbook: Brie and Cranberry Waffles

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brieandcranberrywafflesfour-comforting-recipes-from-nicola-millbank-aka-milly-cookbook
Brie and Cranberry Waffles
Makes 4

Stuck with what to do with that leftover piece of Brie at Christmas and New Year? Turn it into a delicious brunch with my comforting waffles recipe.

Ingredients:

– 1 free range egg
– 1 cup of self-rasing flour
– 1 tsp. of baking powder
– A pinch of salt
– 200 ml of milk
– 1 tbsp. of honey
– A handful of brie, ripped up
– 4 tbsp. of cranberry sauce

Method:

– In a bowl mix the egg, flour, baking powder, salt, milk and honey together until it forms a smooth but sticky batter. Allow to sit for at least 15 minutes.
– Preheat your waffle iron to the highest setting.
– Dollop half a ladle full into each section of the waffle machine, scatter with brie and spoon in a tablespoon of cranberry sauce per waffle. Ladle the other half a ladle over the brie and cranberry and close the machine, cooking for a few minutes until golden on either side.
– One golden brown, serve immediately. Cut in half and let the brie ooze out.

Recipe by Nicola Millbank AKA Milly Cookbook. Milly’s debut book, Milly’s Real Food will be published by Harper Collins in hardback, priced at £20 and released on 4th May 2017. For more information and additional recipes see: http://millycookbook.com/

Comforting recipes from Nicola Millbank AKA Milly Cookbook: Swedish Potato Waffles

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swedishpotatoewafflesrecipefour-comforting-recipes-from-nicola-millbank-aka-milly-cookbookSwedish potato waffles

Makes 4

Channel your inner hygee with these simple potato waffles, decked with traditional creme fraiche, onion, roe and dill. If you don’t have a waffle machine, turn the mix into patties and cook in a frying pan.

Ingredients:

For the waffles:

– 2 cups of mashed potato

– 2 tbsp. of plain flour

– 1 free range egg

– 1/2 a red onion, finely chopped

– 1 tbsp. of chopped dill

– A pinch of salt and pepper

To top:

– 4 tsp. of roe

– 4 tbsp. creme fraiche

– 4 tsp. of finely chopped red onion

– A few sprigs of fresh dill.

Method:

– Preheat your waffle iron to the highest setting.

– In a bowl, mix the potato, flour, egg, red onion and dill into a smooth and sticky batter. Season with salt and pepper.

– Dollop a ladle full into each section of the waffle machine and close, cooking for a few minutes until golden brown on either side.

– Top with a tablespoon of creme fraiche, a teaspoon of roe and red onion. Scatter with fresh dill and serve immediately.

 

Recipe by Nicola Millbank AKA Milly Cookbook. Milly’s debut book, Milly’s Real Food will be published BY Harper Collins in hardback, priced at £20 and released on 4th May 2017. For more information and additional recipes see: http://millycookbook.com/

 

 

The George Clooney of Tequila… Casamigos

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George Clooney is many things, a man of many talents and now, to add to his long list of successes, a purveyor of Mexico’s finest export, Tequila. Along with Rande Gerber, former model and American Businessman, and Discovery Land Company CEO & founder Michael Meldman, the three amigos set out on a mission to create ‘the best-tasting, smoothest tequila around…’ which they did. Initially, it’s hard to see the allure of tequila when even the mention of it evokes horror into the heart of anyone unfortunate enough to be standing by the bar but we no longer have to associate tequila with the last shot we ever remember taking and the ethos behind Casamigos is to enjoy a premium tequila “for friends by friends.”

Much like many premium spirits, it’s always the quality that counts. The gang recount that the brand was bourne out of their love for tequila… “On the rocks, by the shot, at times straight from the bottle.” The glamour of tequila is very much that it has the magical effect of turning you into a superhuman or giving you the most incredible amnesia but if you have the most quality agave it produces a mind-blowing, smooth and silky Casamigos Tequila. The product is made from the finest, hand-selected 100% Blue Weber agaves which are grown in the rich red clay soil of Jalisco Mexico. The tequila is then distilled in traditional pot stills and the water used is naturally filtered to ensure that the flavour is not changed. The process of making Casamigos is really an indicator into how quality their tequila’s are. The agave piñas are slow cooked for 72 hours unlike the average of 30, and are then been fermented for 80 hours compared with 48. Another winning aspect to Casamigos is that absolutely no glycerin is added which makes it free from additives and completely gluten-free and if that’s not enough, each batch is tested and approved by master distillers Clooney and Gerber.

We were lucky enough to try out the Reposado expression which is aged for 7 months, with hints of caramel and cocoa. First impressions, the bottle is elegant, sophisticated and neat, an indicator into the contents itself. There is no fuss here but something that looks incredible classy and chic on a drinks counter. Sealed with a cork, there is something reminiscent of a bottle swept up from sea vibe here which is really satisfying. When you pop the cork the first smell really does offer up the salty sea and maybe it’s because of the idea of having tequila with a pinch of salt has become so embedded into my mind but the whole feel of the bottle with the smell offers up something i’d love to run away to the beach with and enjoy straight out the bottle á la George. But I digress, first comes the salt, then comes the barrel then comes the sweet nectar of the agave. This offering is filled with intense and sweet aromas unlike a regular tequila. The first taste I try neat. What we get is smooth, delicious, without the accompaniments of salt and lime then comes the sweet caramel and the finish is fresh, botanical and almost pine like. The fire is not too overbearing at all and again more flavour, this time black pepper. So Casamigos Reposado neat is a hit, in a cocktail, we tried the Strawberry Casamigas Basil Margarita, the tequila really is the star of the show. The absence of glycerine illuminates any stickiness. The taste is silky smooth, and with the other ingredients tastes incredibly balanced and fresh.

So judge for yourself, try award winning Casamigos with friends and feel safe in the knowledge that Casamigos is brought to you by those who drink it. Just to give you an idea of how to enjoy your tequila, we’ve included some Casamigos approved cocktail recipes for you to try…

CASAMIGOS STRAWBERRY BASIL MARGARITA

1 ½ Parts Casamigos Reposado Tequila
¾ Part Fresh Lime Juice
½ Part Simple Syrup (or a bar spoon of super fine sugar)
3 to 4 Strawberries
2 to 3 Sweet Basil Leaves
Balsamic Vinegar

Shake, double strain, new ice collins glass. Top with club soda, garnish with basil
sprig and a dash of balsamic.

CASA SMASH

1 ½ Parts Casamigos Reposado Tequila
3 Lemon Wedges
4-6 Mint Leaves
¾ Part Simple Syrup

Shake, double strain over fresh ice. Garnish with mint sprig.

Casamigos Tequila is available to purchase at Selfridges and Harvey Nichols as well as online

www.selfridges.com

www.harveynichols.com

Learn more at www.casamigostequila.com

Lékué Omelette Maker & Lékué Steam Case Review: Quick & Delicious Food

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Anything that makes family life easier has Frost onside. Mealtimes can be particularly exhausting, so we were excited to review two new products from Lékué. An omelette maker and a steam case. Do these kitchen solutions make quick, easy and healthy meals? Read on and find out.

omelette how to make an omelette easy omelette

First we tried the Omelette Maker. There are two ways of doing things. One is to add the omelette mix into the case for a plain omelette, the other is to add other ingredients first (and cook them for a few minutes), and then add the mix (eggs, milk and salt). You then pop it in the microwave. If you add lots of ingredients, only add two eggs. Otherwise it might spill over. You can make a delicious plain omelette in two minutes. Importantly, the omelette maker is BPA free. It has a ten-year guarantee and is 100% platinum silicone, just like the steam case. Both also come with handy booklets with lots of tasty recipes and are dishwasher safe (very important!). We were a huge fan of the omelette maker. Quick, easy and delicious. Just like they promised.

The Steam Case is also a handy and innovative kitchen gadget. You just add the ingredients and then microwave for two minutes. The standard size does 1-2 people, the family size does 4-5. The Steam Case allows you to steam your food in the oven as well as the microwave. The food is cooked in its own juices and retains the nutrients. Quick, easy and delicious, just like the omelette maker. We liked both of these gadgets, and they were easy to clean in the dishwasher. Recommended.

The Power Breakfast

The 4 minute spinach and mushroom omelette

Pop this in microwave, check your emails and come back to a light a fluffy omelette full of fibre and protein to keep you full until lunch

Lékué Omelette Maker

 

Ingredients

50 g of spinach (¼ cup)

50 g of mushrooms (¼ cup)

30 g of onion (2 tbsp)

1 tablespoon of water

1 tablespoon of olive oil

Salt

2 tablespoons of milk

2 eggs

 

 

Lékué Omelette Maker RRP £10.99

 

  1. Slice the mushrooms, chop the onion and place it all inside the Omelettemaker along with the spinach, oil, water and salt.
  2. Close the lid and cook in the microwave for 2 minutes at 800 W.
  3. In a bowl, beat the eggs along with the milk and a pinch of salt.
  4. Pour into the Omelettemaker and mix with the rest of ingredients.
  5. Cook for 2 minutes in the microwave at 800 W.
  6. Turn the Omeletteover and cook for another 30 seconds.

 

 

Lunch – al desk-o

10 minutes fish with summer lemon vegetables

Taste the Mediterranean without leaving your swivel chair on your lunch break

 

Lékué Steam Case with Draining Tray 3-4P RRP

Ingredients

1 fillet white fish (approx. 150 g)

1/2 cup frozen peas

½ courgette

1 tablespoon butter

½ lemon

Salt

Pepper
Lékué Steam Case

  1. Cut the fish into strips, add salt and pepper, place in the mini steam case.
  2. Add the peas, the courgette washed and cut into cubes, sprinkle with lemon and add butter in chunks. Close the mini steam case.
  3. Cook in the microwave oven on high at 650-800W for 2 minutes.
  4. Stir a little and serve.

Both available online at Lekue.com, Selfridges.com and Ocado.com