Category Archives: Recipe

The Sweet & Tart of Rhubarb Cake

Rhubarb is in-season

I have chosen Rhubarb as our in-season vegetable this week. Rhubarb is usually eaten as a fruit, being a popular ingredient for desserts, cakes and jam. It is a perennial, living for up to 15 years,  that is native to Siberia. There are both red and green stalk varieties of rhubarb. The stalks are the edible part of the plant. The leaves are poisonous. Whilst I usually eat rhubarb stewed, I do have a favourite rhubarb cake recipe to share with you.

Fresh picked rhubarb alongside home made rhubarb cake served with natural yoghurt

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Easy to make carrot cake muffins

My versatile carrot cake muffins recipe makes 12 individual muffins or one loaf. The health features include use of wholemeal flour and oil (in place of butter) and a reduced amount of added brown or raw sugar, which is optional. If you choose to add the sugar, this equates to just under 1 teaspoon of added sugar per muffin. Carrot, walnuts and sultanas also add the nutritional benefits of fibre, vitamins and omega three fats. The use of cinnamon and vanilla enhance the fruity flavour.

Healthy muffins

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Green Tomato Relish Recipe

My green tomato relish recipe is mix of favourite ingredients. My aim with this recipe was to minimise the addition of sugar and salt. Through my research I uncovered the main difference between relish and chutney. Prior to my gardening and preserving experience I had never considered this! Relish promotes the tart and sour tastes, whilst chutney through the addition of sugar is sweet. My minimalist approach to added sugar definitely places this recipe in the relish category. The recipe has no added salt. I would describe this green tomato relish flavour as ‘tangy’.

Homemade green tomato relish

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