Nigella’s Chocolate Olive Oil Cake
[…] tell you about this cake’s nostalgic and well adapted history, but I can’t. Nigella’s Chocolate Olive Oil Cake is perfect. It is the only dessert (apart from Aunt Jeanette's Chocolate Meringues) […]
[…] tell you about this cake’s nostalgic and well adapted history, but I can’t. Nigella’s Chocolate Olive Oil Cake is perfect. It is the only dessert (apart from Aunt Jeanette's Chocolate Meringues) […]
[…] for many years. Until recently. When my friend Pamela, who grew up in Madrid, mentioned olive oil chocolate mousse in passing over a coffee one morning. Intrigued by the addition of […]
[…] always searching for good dairy free desserts (minus toxic fat substitutions), I irrationally resisted the olive oil cookie recipe for a very long time. I make a variety of cookies with […]
[…] the flavour of the fruit shine through. As a general rule I like to use olive oil instead of sunflower oil, so when tinkering with this recipe I replaced the flavourless […]
[…] if you have any to hand or half a thinly sliced red onion 1 tbsp olive oil or confit garlic oil For the Oven Roasted Tomatoes If you have any confit […]
[…] for tea. Clearly people, I am not alone. I prefer to make this cake with olive oil instead of a flavourless oil as stipulated by our family recipe card. Not only […]
[…] or topped with slivered almonds. Adapted From Kim Boyce Good To The Grain Chocolate Chip Olive Oil Cake Olive oil for the pan 100g spelt flour 210g plain flour 1 1/2 […]
[…] the go-to dish of the moment. Roasted Romanesco I large romanesco (or cauliflower) 1-2 tbsp olive oil or confit garlic oil good pinch of salt and freshly ground pepper Raisin Caper […]
[…] can change it up from time to time. I have also used part extra virgin olive oil and part sunflower oil as it makes a lighter dressing without taking away flavour, […]
[…] around the benefits of cooking a naturally oily fish with a relatively large amount of olive oil and at a low temperature. So in all my ignorance, I skipped past the […]
[…] works brilliantly with lemons too. For more baking tips please see this journal post. Lemon Olive Oil Polenta Cake This cake works just as well with blood oranges, or regular oranges. […]
[…] my first July 4th Supper Club where it was a complete hit. Cornbread 1 tbsp olive oil 150g (3/4 cup) fresh or frozen corn kernels (if using frozen do not defrost) […]
[…] you want to avoid dairy, the slaw is also great simply dressed with lime juice, olive oil and salt. Fish Tacos 1kg cod loin or fillets or any firm white fish […]
[…] zest, heat, a touch of acid. a sprinkling of herbs and a luscious pool of olive oil, the Gjusta anchovies are nothing short of magic. I both purchase a greedy portion […]
[…] to mop up all the juice. For the Sauce 2 tsp cumin seeds 2 tbsp olive oil 3 red onions, chopped or thinly sliced into half moons depending on your mood […]
[…] of hot honey or maple syrup a good glug (1-2tbsp) of confit garlic oil or olive oil 1 tsp flaky sea salt a few thyme sprigs 2 medium radicchio 1 blood […]