Dark Chocolate and Beetroot Cake

At some point in our lives it’s likely that we’ve tasted a carrot cake. When you first hear the words “carrot” and “cake”, something sounds off in the brain. Surely these two foods can’t mix? But, unless you’re eating a really badly done cake, the match is almost perfect. I say almost: I have to sell this cake to you so I’m obviously going to put it above the carrot cake. Besides, this chocolate and beetroot cake recipe really celebrates that current trend of combining sweet and savoury (what’s with putting garlic in smoothies? Garlic!?)

You’re going to have to source some raw beetroot – or, even better, you could grow some and keep this recipe handy. A bit of pre-prep: pop all of your beetroot into tin foil, wack the oven onto gas mark 4/ 180C and place the beets onto a baking tray. Cook them in the oven until a knife goes straight through them. Then, when you reach this point, take a knife to the beets and carefully take off the skin. Trust me, it’s worth it and you get some delicious fresh beetroot for pizzas, salads and more.

Onto the main event:

Dark Chocolate and Beetroot Cake

Ingredients

190g caster sugar

250g cooked Beetroot

135g plain flour

1 teaspoon baking powder

200g butter

5 large eggs

3 tablespoons cocoa powder

200g dark chocolate

Step One –Making the Cake

Begin by preheating your oven to gas mark 4/180C. Take a cake tin, line with greaseproof paper and run a little butter around the sides of the paper. Next, take your beetroot and blend in a food processor.

Heat up a saucepan of water over a medium hob. Pop a glass bowl over the top and into this melt your dark chocolate. Remove your chocolate from the heat and stir in your butter until soft.

In a separate bowl, sift your plain flour, baking powder and cocoa powder together. Move to one side.

Follow this by separating the egg whites from their yolks. Combine the dark chocolate and egg yolks in with the beetroot.

Whisk the egg whites until you have solid peaks (it helps if you have an electric whisk handy, otherwise give it a good beating by hand). Carefully fold this into the beetroot mix, adding a quarter of the whites first and then following with the rest.

Finish by making a well in the centre of the beetroot and pouring your plain flour mix in. Steadily fold the flour in, taking your spoon out from the outsides of the bowl and into the centre. Whilst you do this, make sure you’re adding some air by doing a figure of eight.

Step Two – Baking the Cake

Pour your mixture into your prepared tin and place it into the oven for around 35 minutes or until a skewer comes out clean and the cake bounces back when pressed at the top.

Place onto a cooling rack, get your clotted cream or double cream at the ready with some fresh strawberries and devour the lot.

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Make Your Own Vegan Burger – The Kidney Bean Supreme

As vegans and vegetarians, we have our own little culture. It might be spreading fast, but we still find ourselves in a difficult position when we venture out of our little cultures and find ourselves presented with a choice between kebab shop or a greasy takeaway. Often, things are better when they’re homemade, and this burger is no exception. Smashed kidney beans, delicious garlic and a spicy edge created by chilli flakes and paprika make this recipe the perfect batch meal ready for heating up after a night out or for work lunches the next day.

With too much meat being proven to be a bad thing both for your health and for the environment, there’s nothing wrong with enjoying this meal as a meat-eater either. Students and those of us on a budget, four of these vegan patties cost me under £2.50 to make and I enjoyed them over two days (mainly because I’m greedy). They will certainly fill you up though.

I’ve added Tesco‘s own brand vegan cheese as a topping to this recipe. However, you can skip this to keep things cheaper or add cheddar instead. A little yoghurt would work a treat (vegan option also available).

The Kidney Bean Supreme

Ingredients

  • A tin of kidney beans
  • 1 onion, chopped thinly
  • 1 clove of garlic
  • Three handfuls of spinach, chopped
  • 4 mushrooms, chopped into small chunks
  • A tsp of paprika/ A tsp of chilli flakes
  • 50g of breadcrumbs

Step One – Frying

Take a large saucepan and heat a tablespoon of oil. Drop in your sliced onion and mushroom chunks and fry until they begin to brown. Once they do remove from the pan and place into a large metallic or plastic mixing bowl.

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Step Two – Mashing

Into the mixing bowl, add your drained tin of kidney beans, along with the other ingredients and smash them into the onions and mushrooms. You want to make sure that the kidney beans are mashed enough that they stick the other ingredients together, whilst retaining some of the shell for a good texture.

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Step Three – Patties

This bit is messy. Turn the hob back on and heat your saucepan up again with a little more oil. Taking your hands, form your mixture into several patties and place them onto the saucepan, making sure you give yourself enough space between each to flip them over.

Step Four – The Finale

As the patties cook, take a spatula or a turner and flip them over every 4-5 minutes to ensure that both sides cook evenly. Once the patties have been cooking for half an hour or so, remove them from the heat and serve up in buns. Add vegan cheese, normal cheese, yoghurt or salsa, as well as a tomato slice extra spinach or gherkins for the ultimate burger experience.

Why not double or triple the recipe and keep the patties in the fridge for a supply of burgers throughout the week? You’ll be enjoying delicious food every day and save money too.

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Small Space Garden | Episode 1 – Building A Small Raised Bed

I’m 27 and I have a great passion for growing food. For five years I’ve been on a journey to learn about how I can get more colour, flavour and excitement into my meals. From allotments to balconies and windowsills, I’ve grown in a variety of spaces. Now, I want to share what I’ve learnt with you.

In towns and cities, space is becoming increasingly hard to come by. If you’re interested in growing your own food, but you rent a home, you don’t have a garden or you just don’t have the hours to commit, the idea of growing your own food might seem impossible.

I have great news for you though: you only need a windowsill, a balcony or a small raised bed to grow some delicious crops. In my new series, I’m going to show you exactly how you can get the most out of growing your own food in a small space.

In the first episode of the Small Space Garden, I’m building the small raised bed that I’ll be using for the project. All you need is some thick material to keep the bed together, compost, food scraps, woodchip or dead leaves and you can turn your small or paved garden into a fresh food feast.

Check out Episode One, below:

How to Start a Windowsill Veg Patch

Windowsills can often be awkward spaces in homes. Just what do you do with them? Do you keep them free, or do you pack them with nice-looking ornaments?

How about a pot, some soil and some salad seeds?

It might not be the prettiest sight you’ve ever seen on your windowsill, but a container full of crunchy salad leaves or delicious herbs is a fantastic investment. How many of us have gone to the supermarket to pick up a £1 bag of “fresh” herbs and found ourselves only using half of the bag, whilst the other turns into disgusting slush?

By growing your own tasty basil, you can have a constant supply of leaves to add to money-saving recipes and to add an extra bit of flavour to meals. In addition to this, if you keep your supply of salad leaves or herbs going, you can also start saving money. I’ve been running a little experiment on my own windowsill to see just how successful windowsill salads could be. You can see my first blog post about the project here.

And, after a couple of months, this is what my mini veg patch looks like now:

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What a fantastic little production line this salad pot is. Whether you’re keen to bring fresh leaves to your work sandwiches or herbs to your pasta pots, a windowsill salad patch is definitely worth a go!

Cost-cutting Curries: Sag Aloo

Don’t you just hate it when you’re craving an Indian but you only have £5 to your name?

Well, it may surprise you to know that you can make several of your Indian takeaway favourites with very little effort and without blowing the bank.

My sag aloo goes perfectly with this recipe.

Behold, my video recipe for sag aloo – one of our all-time favourite Indian sides. It takes no more than 20 minutes to make, is full of yummy flavours and will cost you barely anything. The potatoes here are dirt cheap, the spices can be used again and again and sag aloo is also a great way of using up that leftover spinach you have in your fridge that goes off tomorrow.

You can bulk make this dish eating it alongside a delicious curry tonight, storing it for a couple of days in the fridge and taking it to work with you instead of buying that meal deal.

Why not give my simple recipe a try and let me know how you get on?

Beat the January Blues: My Easy Veggie Tikka Masala

How do you make the poor month after Christmas more exciting? The weather is still cold and there’s not much money in the pot so eating out is not an option.

Well, there is one way that you can celebrate: make your own easy, delicious curry by following this ridiculously easy guide. Oh, and by the way, it’s both veggie and vegan friendly!

TOTAL APPROXIMATE COST: £4.64

DAYS IT’LL LAST: 3

Go on, treat yourself this evening and have a tasty curry, you won’t regret it and you’ll save money as well!

Like what you see? Why not check out some of my other tasty, cheap and exciting recipes here.

I’d love to see your results, why not share them over on @youngground or on facebook and we can celebrate a foody January together!

4 Benefits of Growing Your Own Edible Plants

As most of you already know, I’m on a mission. It’s quite a small mission; to get all of you growing your own. This isn’t a blog about how to get the biggest pumpkin or how to neaten your flower beds. No. This blog is about growing nice and easy food, cooking that food into delicious recipes and then making you realise that by doing so, you’re suddenly part of your own revolution.

This year, I’m running a Grow Your Own Food Challenge for all of you to get involved in.  All you need is one happy plant and you can benefit in so many fantastic ways.

See my blog on getting started in the Grow Your Own Food Challenge, here.

In anticipation for the new growing season and my challenge, here are 4 Benefits of Growing Your Own Edible Plant.

1 – The Environment

You don’t really think about it when you go into your local supermarket, but because pretty much all of our food is imported from Europe and further away it’s all making an impact on global warming. Whilst we all love a banana, by growing a chilli plant, tomato plant or a fruit tree – you’ll be cutting that mileage and lowering your carbon footprint in the process. By growing your own, you’ll also be helping these guys out, too:

2 – Health

If you grow your own you’ll be living a healthier lifestyle. From experience, fruits and vegetables are better picked fresh and not sold to you after several days of travel. As well as tasting richer, home-grown tomatoes and other vegetables are jam-packed with more nutrients. In addition to this, by introducing fresh tomatoes, peppers and salads into your diet you will find that you’re shopping less (meaning less temptation to buy sweets and other naughty things) and you’re cooking your own delicious meals more often too.

3 – Variety

Variety is a huge benefit to growing your own. Why should we let supermarkets dictate what we can and can’t have on our plates? From black tomatoes to knobbly pumpkins – there are a huge range of exciting, quirky and flavour-bursting vegetables out there. There’s nothing better than the smug feeling you get when you cook and create with vegetables unknown to most people.

4 – Money

Of course, by growing chillies, tomatoes or peppers you can save money too. One tomato plant could give you £5 back, and you may find even more savings by growing your own chillies and garlic through the year. The savings do vary; yet, with rising food prices, doing the growing yourself makes so much sense.

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The Grow Your Own Food Challenge starts in February, so stay tuned. What are you looking forward to growing this year? Is this your first go? I’d love to hear from you – why not connect with me on Facebook or Twitter

Pumpkin Muffins

Halloween is here, and I’m sure you’ve all been busy carving out your pumpkins.

But what exactly do we do with the rest of the pumpkin once it’s been carved out?

Well, you can take both the delicious orange flesh and seeds and make this delicious pumpkin muffin recipe:

Continue reading Pumpkin Muffins