Chilli chocolate black bean brownies

When you think ‘chocolate brownies’, you don’t often think of a tin of black beans, but this a key component of these gluten free, low carb chocolate brownies.

I’ve tried ALL of the lower carb cake recipes and this is definitely the best. The cake is moist and is not too crumbly…and I promise, there is absolutely no bean taste whatsoever. They’re also incredibly easy to make and quick to bake. I love this recipe so much, that I’ve filed it away in my regular recipes and have made these loads of times. I have amended the original recipe slightly to reduce the amount of sugar (as I always do). You can obviously just use regular chocolate, or a different flavoured chocolate if you’re not into chilli – orange chocolate would work well!

 

Chilli chocolate & black bean brownies
Yields 20
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
178 calories
16 g
78 g
12 g
4 g
7 g
57 g
27 g
9 g
0 g
4 g
Nutrition Facts
Serving Size
57g
Yields
20
Amount Per Serving
Calories 178
Calories from Fat 105
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 78mg
26%
Sodium 27mg
1%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
13%
Sugars 9g
Protein 4g
Vitamin A
7%
Vitamin C
0%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 x 400g cans black beans, drained
  2. 1 tbsp vanilla extract
  3. 6 large eggs
  4. 200g soft butter, chopped
  5. 150g light muscovado sugar
  6. 100g cocoa powder
  7. 2 tsp gluten-free baking powder
  8. 85g chilli-flavoured dark chocolate, chopped into chunks
Instructions
  1. Heat oven to 180C/160C fan/gas 4. Lightly grease a 20 x 30cm brownie tin and line with baking parchment. Blitz the beans and vanilla, 1/2 tsp salt and 2 eggs with a stick blender until completely smooth.
  2. Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don’t get covered with cocoa!). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
  3. Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch. Leave to cool, then cut into squares. Will keep for a few days in a tin at room temperature, and 1 week in the fridge.
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calories
178
fat
12g
protein
4g
carbs
16g
more
Full As An Egg http://fullasanegg.org/

Ale-braised ox cheek with mash, red cabbage and English mustard clotted cream

I was at our a new butcher’s which has opened near our flat and saw they had ox cheek on sale for a reasonable price. As it’s not something I come across often, I bought some up and then spent a good while looking for a recipe I could try out.

I decided on this one as I love red cabbage and the addition of the mustard clotted cream sounded unusual, delicious and decadent all at once. As someone who used to live in Devon, I’s had it countless times on a cream tea, but never on a savoury dish, so really wanted to try it.

My photography skills, as usual, don’t do it justice as this was amazing. How do you make a stew look pretty, anyway?!

The meat was soft fell apart, the stew was rich and full of flavour and was offset perfectly by the sweetness of the red cabbage and the slight sharpness of the mustard cream.

Ale braised ox cheek
Serves 6
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314 calories
31 g
51 g
16 g
7 g
10 g
518 g
443 g
17 g
0 g
6 g
Nutrition Facts
Serving Size
518g
Servings
6
Amount Per Serving
Calories 314
Calories from Fat 143
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 51mg
17%
Sodium 443mg
18%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
16%
Sugars 17g
Protein 7g
Vitamin A
76%
Vitamin C
139%
Calcium
13%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.5kg ox cheek, trimmed
  2. 1 carrot, peeled and diced
  3. 1 onion , diced
  4. 2 bay leaves
  5. 4 thyme sprigs
  6. 500ml ale
  7. 1 litre beef stock
For the cabbage
  1. 1 red onion
  2. 1 red cabbage
  3. 150 ml balsamic vinegar
  4. 50g redcurrant jelly
  5. 40g butter
For the cream
  1. 200g clotted cream
  2. 20g english mustard
Instructions
  1. Heat the oven to 140C/fan 120C/gas 1. Fry the ox cheek in 1 tbsp oil in a large, heavy pan over a medium heat. When browned, remove from the pan and add the vegetables, bay leaves and thyme. When all the vegetables are golden (about 8 minutes), add the ale and scrape away any bits stuck to the bottom of the pan. Add the ox cheeks back and simmer until the liquid has reduced by half. Add the stock, bring back to the boil, and cover with foil or a tightly fitting lid. Slow-cook in the oven for 4-5 hours, until very tender. Turn the meat every 2 hours while cooking.
  2. Slice the onion and red cabbage very finely and put them in a heavy bottomed pan. Add the remaining ingredients and simmer for 5 minutes. Cover with a lid and simmer gently for around 1 hour, stirring occasionally, until the cabbage looks shiny and sticky.
  3. Mix the clotted cream and English mustard. Whisk for 20-30 seconds by hand, until it’s mixed and a little foamy. Chill for at least 1 hour.
  4. When the meat is ready, remove from the sauce. Reduce the sauce, if it needs it, to make a light gravy.Add the cheeks back to the pan.
  5. Serve with mashed potatoes at the bottom of your dishes with the cabbage and ox cheek on top and spoon over some cooking liquor. Serve with the mustard clotted cream.
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calories
314
fat
16g
protein
7g
carbs
31g
more
Full As An Egg http://fullasanegg.org/

Mint, pistachio and courgette polpette

We eat a lot of vegetarian meals. I don’t really understand the ‘I must eat meat at EVERY meal’ mentality that a lot of people have. I can only assume that they’ve never learned how to cook vegetables properly, or aren’t adventurous eaters. This is one such recipe that these people should try that would hopefully change their minds.

I know this looks like a plate of brown and green, but the pesto has bags of flavour and the pistachio means that this has great texture.

 

Mint, pistachio and courgette polpette
Serves 4
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Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
663 calories
64 g
39 g
31 g
34 g
9 g
251 g
491 g
6 g
0 g
20 g
Nutrition Facts
Serving Size
251g
Servings
4
Amount Per Serving
Calories 663
Calories from Fat 271
% Daily Value *
Total Fat 31g
48%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 39mg
13%
Sodium 491mg
20%
Total Carbohydrates 64g
21%
Dietary Fiber 22g
89%
Sugars 6g
Protein 34g
Vitamin A
12%
Vitamin C
59%
Calcium
41%
Iron
40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the polpette
  1. 250g puy lentils (cooked)
  2. 275g courgette
  3. 100g breadcrumbs
  4. 125g ricotta cheese
  5. 1 garlic clove, finely chopped
  6. Zest of 1 lemon
  7. 40g pecorino cheese, finely grated
  8. 1 red chilli, chopped
  9. 1 tbsp parsley sprigs
  10. Small bunch of fresh mint, leaves picked and chopped
For the pistachio pesto
  1. 45g shelled pistachio nuts
  2. small bunch fresh basil, leaves picked
  3. 4tbsp olive oil
  4. juice half a lemon
  5. 50g grated pecorino cheese
Instructions
  1. Pulse the lentils in a food processor until you have a lightly textured mash. Place in a bowl, grate the courgettes and add all the polpette ingredients, reserving half the mint. Season well with salt and pepper. Heat the oven to 220c/fan200c/gas7.
  2. Divide the mix into 4 portions and roll 6 balls from each one to create 24 polpette. Put onto a baking tray and drizzle with olive oil, then bake for 20 mins.
  3. Place all the pesto ingredients into a food processor and whizz to a smooth paste.
  4. Take the polpette out of the oven and serve over quinoa with the pesto and the rest of the mint leaves.
Notes
  1. Tip: Use pre-cooked pouches of lentils and quinoa to make this recipe quicker and easier to prepare.
Adapted from The thoroughly modern vegetarian
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calories
663
fat
31g
protein
34g
carbs
64g
more
Adapted from The thoroughly modern vegetarian
Full As An Egg http://fullasanegg.org/

Ginger salmon with overnight beetroot pickle

OK, so I accept that initially this dish might look a little….noninspired, or even boring. It’s just salmon, beetroot and some potatoes. There aren’t many ingredients in this recipe, but they all pack a punch with ginger, dill and the pickled beetroot providing loads of flavour.

The only real prep is the overnight pickles, which you need to remember to make at least the day before – and any leftovers will go well on the side of a stew, or a pie. 

 

ginger salmon with overnight beetroot pickles
Serves 4
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Cook Time
30 min
Cook Time
30 min
604 calories
16 g
195 g
21 g
80 g
3 g
448 g
454 g
9 g
0 g
10 g
Nutrition Facts
Serving Size
448g
Servings
4
Amount Per Serving
Calories 604
Calories from Fat 190
% Daily Value *
Total Fat 21g
32%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 195mg
65%
Sodium 454mg
19%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
9%
Sugars 9g
Protein 80g
Vitamin A
15%
Vitamin C
7%
Calcium
9%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 small beetroot
  2. 2cm ginger, peeled and finely sliced
  3. 250ml white wine vinegar
  4. 1 tbsp coriander seeds
  5. 2 tbsp golden caster sugar
  6. 2 tbsp dill
  7. 4 salmon fillet
  8. salad
  9. 100g boiled and buttered potatoes, to serve
Instructions
  1. Peel and finely slice the beetroot with a mandolin. (This will be messy, wear rubber gloves if you don’t want pink hands.) Put half of the ginger in a pan with the vinegar, coriander and caster sugar, 1 tsp salt and 250ml water. Bring to a simmer then add the beetroot slices, simmer for 5 minutes, then leave to cool. Lift out the beetroot slices and put them in a jar, add most of the dill and enough liquid to cover the lot. Chill until needed, but eat within a week.
  2. Lay the salmon fillets in a pan, season well and add enough water to come 2mm up the side, then add the remaining ginger and bring to a simmer. Put a lid on and cook for 4 minutes, or until they are cooked. Lift out the salmon and drain it well. Serve with the beet pickles and more dill scattered over the salmon with some salad or boiled and buttered potatoes, if you like.
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calories
604
fat
21g
protein
80g
carbs
16g
more
Full As An Egg http://fullasanegg.org/

 

 

Pistachio, courgette and lemon cake (reduced sugar low carb version)

This was one of my experiments to try and make a tasty cake with less carbs and it turned out pretty well. Courgette provides a natural sweetness, so cutting down on the added sugar was not so obvious in the cake itself. I also replaced the regular white icing with cream cheese mixed with splenda, which is an incredibly versatile ‘no sugar’ icing.

The texture of this was really great. The cake was really moist, but also had the crunch of the pistachios. And lemon cake is one of my favourites, so this was always going to be a winner for me. I used reduced sugar lemon curd that I bought from a farmer’s market…and haven’t seen since. So I’ve included regular lemon curd in this recipe as that what I’m likely to be using in future.

The changes made to the original recipe cut the carbs down from approx 45g per portion, to approx 25g, which is a great result that hasn’t compromised on taste. This recipe is a keeper!

Pistachio, courgette and lemon cake
Serves 15
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Prep Time
35 min
Cook Time
40 min
Prep Time
35 min
Cook Time
40 min
329 calories
26 g
87 g
23 g
7 g
11 g
95 g
174 g
9 g
0 g
9 g
Nutrition Facts
Serving Size
95g
Servings
15
Amount Per Serving
Calories 329
Calories from Fat 200
% Daily Value *
Total Fat 23g
35%
Saturated Fat 11g
57%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 87mg
29%
Sodium 174mg
7%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
7%
Sugars 9g
Protein 7g
Vitamin A
13%
Vitamin C
5%
Calcium
7%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 150g shelled pistachios
  2. 100g golden caster sugar
  3. 200g butter, at room temperature, plus extra for greasing
  4. 280g plain flour
  5. 1¼ tsp baking powder
  6. 1¼ tsp bicarbonate of soda
  7. 3 large eggs
  8. 140g sour cream
  9. zest and juice 2 lemons
  10. 140g coarsely grated courgette
  11. 200g cream cheese
  12. 1 tsp splenda
  13. 2 tbsp lemon curd
Instructions
  1. Put 125g of the pistachios and the sugar in a food processor and whizz until the nuts are very finely ground.
  2. Heat oven to 180C/160C fan/gas 4, grease a 20 x 30cm cake tin and line the base with baking parchment. Tip the pistachio sugar into a big mixing bowl with the butter, flour, baking powder and bicarb, eggs, sour cream and the zest and juice from 2 of the lemons. Beat with an electric whisk until smooth and combined.
  3. Stir in the courgette until everything is well mixed, then scrape into the prepared tin. Bake for 35-40 mins until the cake is risen and golden, and a skewer poked into the centre comes out clean. Leave to cool.
  4. When the cake has fully cooled, remove from the tin and peel off the baking parchment. Mix the cream cheese and the splenda in a bowl. Use a piping bag to drizzle thickly over the cake, and repeat with lemon curd, if you like. Roughly chop the remaining pistachios and scatter over the icing, along with the remaining lemon zest. Leave to set for 10 mins, then cut into squares. Will keep for 3 days in an airtight tin.
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calories
329
fat
23g
protein
7g
carbs
26g
more
Full As An Egg http://fullasanegg.org/

Courgetti and Meatballs

As you might know, I *try* to eat as low carb as possible, due to the fact that I have type 1 diabetes. The silver lining to my diagnosis last year is that due to the Atkins diet, low carb eating is quite popular, so it’s easier than it could be to find recipes that I can fit into my diet.

Spiralized vegetables have really become popular in the past couple of years as they provide a low carb alternative to high carb foods, especially pasta and noodles. Spriralized courgette (known as courgetti in the UK, or zoodles in the US) is common, as it is tasty and very quick to cook, as well as being incredibly low carb.

Does it give you that comforting full belly that a big bowl of pasta provides? Absolutely not. But it is a good replacement for pasta if you need to eat low carb (or gluten free for that matter) for any reason.

Which brings me to this recipe. I was eating alone one night and wanted something quick and easy to make. Spiralizers have become really popular, but I don’t own one, so if I was to make courgetti I either use my julienne peeler, which has the same effect, or I just buy a pack from the supermarket already prepared. I suspect that when I made this meal I did the latter.

What I like about this recipe is that with the creamy sauce, you do feel like you’re eating something luxurious, even though you don’t have the satisfying carbs.

summer-courgetti-and-meatballs

Summer Courgetti and Meatballs
Serves 4
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
332 calories
11 g
86 g
17 g
33 g
5 g
420 g
94 g
8 g
0 g
11 g
Nutrition Facts
Serving Size
420g
Servings
4
Amount Per Serving
Calories 332
Calories from Fat 155
% Daily Value *
Total Fat 17g
27%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 86mg
29%
Sodium 94mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
13%
Sugars 8g
Protein 33g
Vitamin A
25%
Vitamin C
86%
Calcium
9%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 400g pork mince
  2. 4 garlic cloves, 2 crushed, 2 left whole and unpeeled
  3. 2 tbsp olive oil, plus extra for frying
  4. 400g cherry tomatoes
  5. 4 Courgettes
  6. 4 tbsp half-fat crème fraîche
  7. zest 1 Lemon
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Put the mince in a bowl, season well and add the crushed garlic. Mix together with your hands, then shape into small meatballs – roughly the size of a cherry tomato. Heat 1 tbsp of the oil in a large frying pan, add the meatballs and fry for 10-15 mins until golden brown. Meanwhile, tip the tomatoes into a roasting tin with the whole garlic cloves and the remaining oil. Season and roll around the tin until well coated in oil, then roast for 15 mins.
  2. While the meatballs and tomatoes cook, use a spiralizer or a julienne peeler to create courgette noodles. Once cooked, tip the meatballs into the roasting tin with the tomatoes, fish out the garlic and set aside, then cover the tin with foil to keep warm.
  3. Wash the frying pan. Heat another 1 tbsp oil in the pan, squeeze the garlic cloves from their skins into the pan and mash with a fork. When sizzling, add the crème fraîche, lemon zest and some seasoning. Add the courgetti and toss in the pan for 30 secs until warmed through – any longer and it will wilt. Remove the pan from the heat, and tip in the meatballs, tomatoes and any juices from the tin. Toss together and serve.
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calories
332
fat
17g
protein
33g
carbs
11g
more
Full As An Egg http://fullasanegg.org/

 

Arctic Roll

This is a dessert that every child who grew up in the 90’s (and probably 70’s & 80’s ) will know and love. This retro wonder is vanilla icecream, wrapped in a swiss roll sponge with a layer of jam.

This, along with a Vienetta was the staple post Sunday lunch dessert for our family and it holds serious nostalgia value for me.

Photo by Ken McKay/ITV/REX (4550102bn)

This was always shop bought, never homemade, but when I saw this recipe, I knew I had to try it. For old times sake of course – and because it’s bloody brillant.

I used cheap vanilla ice cream, because that is what arctic roll is about. I also used sugar free strawberry jam, because I’m diabetic. The only homemade part is the sponge, so this is surprisingly easy to make. It’s really all about the assembly.  The trick is to buy ice cream that is not soft scoop, because you will not be able to shape it properly without it melting.

I’m so glad I made it as it left me with the warm, fuzzy nostalgia feelings I was looking for. And a boatload of ice cream, obviously.

Arctic Roll
Serves 8
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Prep Time
2 hr
Cook Time
30 min
Prep Time
2 hr
Cook Time
30 min
334 calories
58 g
116 g
8 g
7 g
4 g
136 g
88 g
40 g
0 g
3 g
Nutrition Facts
Serving Size
136g
Servings
8
Amount Per Serving
Calories 334
Calories from Fat 75
% Daily Value *
Total Fat 8g
13%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 116mg
39%
Sodium 88mg
4%
Total Carbohydrates 58g
19%
Dietary Fiber 1g
4%
Sugars 40g
Protein 7g
Vitamin A
7%
Vitamin C
5%
Calcium
9%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 750ml/1pint 7fl oz good vanilla ice cream, softened
  2. 4 free-range eggs
  3. 110g/4oz caster sugar
  4. 110g/4oz self-raising flour
  5. 250g strawberry jam
Instructions
  1. For the ice cream, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5cmx30cm/2inx12in long and freeze until solid.
  2. Preheat the oven to 190C/375F/Gas 5 and line a 23cmx33cm/9inx13in Swiss roll tin with baking parchment.
  3. Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened.
  4. Sift the flour over the mixture and fold in carefully.
  5. Pour into the lined tin and smooth with a spatula until evenly spread out.
  6. Bake the sponge for 10-12 minutes, or until just firm to the touch.
  7. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.
  8. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
  9. To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge.
  10. Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge.
  11. Roll the sponge off the parchment and cut into slices to serve.
Notes
  1. This keeps well in the freezer wrapped in parchment paper. You just need to leave it out long enough for the sponge to defrost slightly before serving.
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calories
334
fat
8g
protein
7g
carbs
58g
more
Full As An Egg http://fullasanegg.org/

 

Sticky pork belly with green papaya and carrot salad

This could be one of my favourite meals. I adore pork belly, especially when it is cooked slowly in spices so it’s sticky and gelatinous. This salad, which is vibrant with chilli and lime, complements the sweetness perfectly. 

This looks like it’s a low carb meal, but due to the amount of sugar , it isn’t really. You could definitely make this more diet friendly by cutting out the sugar in the salad dressing and halving the amount in the pork glaze. 

Papaya is not the easiest thing to get hold of – I happen to live close by to a massive oriental supermarket. If you aren’t so lucky, or just want to be a bit lazy, you could also use courgetti in it’s place and it would still be delicious. 

Sticky pork belly with papaya and carrot salad
Serves 6
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Prep Time
30 min
Cook Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr 30 min
594 calories
62 g
142 g
16 g
52 g
6 g
459 g
1624 g
50 g
0 g
8 g
Nutrition Facts
Serving Size
459g
Servings
6
Amount Per Serving
Calories 594
Calories from Fat 147
% Daily Value *
Total Fat 16g
25%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 142mg
47%
Sodium 1624mg
68%
Total Carbohydrates 62g
21%
Dietary Fiber 5g
19%
Sugars 50g
Protein 52g
Vitamin A
70%
Vitamin C
208%
Calcium
13%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the pork
  1. 1kg pork belly, rind removed and chopped into 4cm cubes
  2. 200g soft light brown sugar
  3. 4 tbsp fish sauce
  4. 2 tbsp dark soy sauce
  5. 2 tbsp rice wine vinegar
  6. 5 star anise
  7. 2 tsp Chinese five-spice powder
For the salad
  1. 1 medium green papaya (about 400g/14oz), peeled, halved and deseeded
  2. 4 garlic cloves, halved
  3. 2-3 small red bird's-eye chillies, sliced
  4. 1 large carrot, peeled and julienned
  5. 50g green beans, halved lengthways
  6. 2 tbsp grated palm sugar or soft light brown sugar
  7. 1 tbsp fish sauce
  8. juice of 5 limes
Instructions
  1. Heat oven to 180C/160C fan/gas 4. Place the pork in a roasting tin with the sugar, fish sauce, soy, vinegar, star anise, five-spice and 250ml water. Mix well, cover with foil and roast for 30 mins. Remove the foil, then turn up the heat to 220C/200C fan/gas 7. Cook for another 45 mins-1 hr, tossing the pork every 15 mins until tender. Remove the pork from the tin and keep warm. Tip the juices into a pan and reduce to a syrupy sauce.
  2. While the pork is cooking, prepare the salad. Using a julienning tool or large box grater, shred the green papaya and set aside.
  3. In a large pestle and mortar, or use the flat end of a rolling pin, pound the garlic and chilli for 1 min or until it is crushed, but still chunky. Add the papaya, carrot, and beans, and gently pound a little more. Add in the palm sugar, fish sauce, and lime juice, and pound again for 1 min. Mix well and taste to make sure it has enough fish sauce and sugar, it should be tangy, sweet and spicy. Top with the warm pork, drizzle over the sauce and serve.
Notes
  1. Tip: A julienne peeler will get the best results here. If you don't have one, use a spiralizer or buy spiralized carrot and grate the papaya.
Adapted from BBC Good Food
beta
calories
594
fat
16g
protein
52g
carbs
62g
more
Adapted from BBC Good Food
Full As An Egg http://fullasanegg.org/

Nigella’s marshmallow rice krispie squares

There was a bake sale at work the next day and I was not my usual organised self. I had very little time or ingredients so was looking for something quick and easy. 

After scouring through my cookbooks, I found this recipe in ‘Nigella Express’ – also here online. It has three ingredients, all of which I had in my cupboard and requires very little effort to make. Perfect. 

These turned out really well as the recipe is pretty foolproof, as all Nigella recipes are. I had some white chocolate kicking about in the cupboard, so I drizzled some over the top.

 

Marshmallow crispy squares
Serves 24
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82 calories
17 g
4 g
2 g
1 g
1 g
22 g
52 g
8 g
0 g
0 g
Nutrition Facts
Serving Size
22g
Servings
24
Amount Per Serving
Calories 82
Calories from Fat 14
% Daily Value *
Total Fat 2g
2%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 4mg
1%
Sodium 52mg
2%
Total Carbohydrates 17g
6%
Dietary Fiber 0g
0%
Sugars 8g
Protein 1g
Vitamin A
8%
Vitamin C
6%
Calcium
0%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 45 grams butter
  2. 300 grams mini marshmallows
  3. 180 grams rice krispies
Instructions
  1. Melt the butter in a large, heavy-based saucepan over a low heat.
  2. Add the marshmallows and cook gently until they are completely melted and blended, stirring constantly.Take the pan off the heat and immediately add the cereal, mixing lightly until well coated.
  3. Press the mixture into a greased 32cm x 23cm tin / 13 x 9 inch pan; you may have to put on vinyl CSI gloves and press it down into the corners, as it will be very sticky. Flatten the top and then scatter over some edible glitter or sprinkles, if so inclined.
  4. Let the marshmallow crispy squares cool completely in the tin and then cut them into 24 squares.
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calories
82
fat
2g
protein
1g
carbs
17g
more
Full As An Egg http://fullasanegg.org/

Brooklyn Blackout cake

This is the best chocolate cake I’ve ever made.  I adore chocolate, so am no stranger to a chocolate cake but this one stands out as it’s just so decadent, moist and moreish. 

The cake consists of a really soft sponge and a custard icing, which I’d not made before and is delicious,  while keeping the cake really moist and not too sweet.

Blackout cake unusually has cake crumbs on the outside as decoration, but I only spread them on top rather than all over the cake (as I didn’t have loads of cake offcuts to use) and I think it looked great. 

This is best eaten straight from the fridge and left to let the flavours/textures develop. 

Brookyln Blackout Cake
Serves 12
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Prep Time
30 min
Cook Time
40 min
Prep Time
30 min
Cook Time
40 min
547 calories
80 g
63 g
25 g
10 g
11 g
188 g
171 g
50 g
0 g
12 g
Nutrition Facts
Serving Size
188g
Servings
12
Amount Per Serving
Calories 547
Calories from Fat 222
% Daily Value *
Total Fat 25g
39%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 63mg
21%
Sodium 171mg
7%
Total Carbohydrates 80g
27%
Dietary Fiber 7g
26%
Sugars 50g
Protein 10g
Vitamin A
9%
Vitamin C
0%
Calcium
18%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 140g unsalted butter, plus extra for greasing
  2. 100ml vegetable oil
  3. 140g buttermilk
  4. 100ml coffee, made with 1 tsp espresso powder
  5. 2 large eggs
  6. , at room temperature
  7. 1 tsp vanilla extract
  8. 250g light muscovado sugar
  9. 250g plain flour
  10. 1 tsp bicarbonate of soda
  11. 2 tsp baking powder
  12. 50g cocoa powder
For the custard filling and covering
  1. 250g golden caster sugar
  2. 500ml full-fat milk
  3. 140g chocolate, 85% cocoa solids, broken into cubes
  4. 50g cornflour
  5. 2 tsp espresso powder
  6. 2 tsp vanilla extract
Instructions
  1. Make the custard first as it needs to chill. Put all the ingredients, except the vanilla, in a large pan and bring gently to the boil, whisking all the time, until the chocolate has melted and you have a silky, thick custard. It will take 5-7 mins from cold. Stir in the vanilla and a generous pinch of salt, then scrape the custard into a wide, shallow bowl. Cover the surface with cling film, cool, then chill for at least 3 hrs or until cold and set.
  2. Heat oven to 180C/160C fan/gas 4. Grease then line the bases of 2 x 20cm sandwich tins. Melt the butter in a pan, then remove from the heat and beat in the oil, buttermilk, coffee and eggs. In a large bowl, whisk the dry ingredients togetherplus 1/4 tsp salt (saves sifting) and squish any resistant lumps of sugar with your fingers. Tip in the wet ingredients and whisk until smooth.
  3. Divide the batter between the prepared tins and bake for 25-30 mins until risen and a skewer inserted into the middle of the cakes comes out clean. Cool for 10 mins, then transfer to a rack to cool completely, parchment-side down.
  4. Remove the parchment linings from the cakes. If the cakes are domed, trim them flat. Now cut each cake across the middle using a large serrated knife. Put your least successful layer and any trimmings into a processor and pulse it to crumbs. Tip into a large bowl.
  5. Sit one layer on a cake plate and spread it with a quarter of the custard. Sandwich the next layer on top, add another quarter of the custard, then top with the final layer of cake. Spoon the remaining custard on top of the cake, then spread it around the top and down the sides until smooth. Chill for 15 mins to firm up the custard again.
  6. Hold the cake over the bowl containing the crumbs, then sprinkle and gently press a layer of crumbs all over the cake. Brush any excess from the plate. You’ll have some crumbs left. Chill for 2 hrs, or longer, before serving, and eat it cold. Can be made up to 2 days ahead. The cake gets fudgier and more enticing the longer you leave it.
Adapted from BBC Good Food
beta
calories
547
fat
25g
protein
10g
carbs
80g
more
Adapted from BBC Good Food
Full As An Egg http://fullasanegg.org/