This is what I’ve been eating. I’ve been drawn to reds and greens lately for some reason. ‘Red and green should never be seen, except upon an Irish Queen’ and so the saying goes and as helpfully offered to me when I asked ‘how do I look?’. I also got ‘Andrea, are you trying to look like a clown?’ the answer to which was always a very positive and obvious ‘No’ but that didn’t stop me leaving the house wearing some questionable fashion choices.
So, not perfect partners in fashion but I think they go pretty well together as food. This also gives me the opportunity to air a couple of salads before we get embroiled in the hearty stews, pies and comforting bakes of autumn. I’m not ready for autumn yet but I’m sure it won’t take me long to get into the swing of things.
Pistachio, raspberry and rosewater cake
I liked this cake and The Husband enjoyed it too but I think for next time I’ll try it without the orange as it kind of overpowered the delicate pistachio and rosewater flavours. And they were the reason I made the cake in the first place.
110g pistachios coarsely ground in a food processor
40g ground almonds
200g plain flour
2 tsp baking powder
100g butter, softened
200g caster sugar
zest of 1 orange
1 tbsp rosewater
200g raspberries fresh or defrosted frozen
200g icing sugar, sifted
4 tbsp lemon juice
Crystallised rose pieces and chopped pistachios to decorate
Preheat the oven to 180°C. Butter and line a 23 cm diameter loose bottomed cake tin with baking parchment. Put the ground nuts in a bowl and sift in the flour and baking powder. Stir with a whisk to combine. Cream the butter with a hand held whisk in another bowl until pale in colour. Add the sugar and beat again until pale and fluffy. Add the eggs one at a time to the butter and sugar beating between each addition. Beat in the yoghurt, orange zest and rosewater. Fold in the flour mixture. When almost combined gently fold in the raspberries until the cake mix is completely combined. Pour into the cake tin, smooth the surface and bake for approximately 40 minutes or until a skewer inserted into the centre of the cake comes out clean. When the cake is cooked remove from the oven and leave in the tin for 5 minutes. Remove from the tin and leave to cool completely on a rack. Make the icing by mixing the icing sugar and lemon juice in a bowl. Drizzle over the cake and sprinkle with roughly chopped pistachios and crystallised rose petals.
Watermelon, feta and basil salad
This doesn’t look like it could get away with being a decent meal. Fruits comprised mainly of water are surprisingly filling! It’s also rather refreshing and tasty.
100g feta cheese
10 – 20 basil leaves
small red onion to taste
Handful roughly chopped pistachios
Extra virgin olive oil
Juice ½ lime
Salt and black pepper
Cut the watermelon into pieces and crumble the feta into large pieces. Tear the basil leaves if large. Thinly slice the red onion as required. Mix ingredients with the chopped pistachios and squeeze over the lime juice. Drizzle with olive oil and season with salt and pepper to taste.
Chorizo and green bean salad
I had chorizo to use up, some mini red onion from the garden and the parsley had made a recovery from the last harvest. All I had to buy was the green beans. Get the recipe here.