Courgette & Lime Cake...

This is a bit different. It's moist like a carrot cake (due to the courgette) and has a lovely tangy lime icing.

• Preheat oven to 180°C. Line a 20x20 square tin.
• Soak the sultanas in a little water and grate the courgette.
• Beat the eggs, oil and sugar until frothy.
• Sieve in the flour and bicarbonate of soda, stir to combine.
• Stir in courgette and drained sultanas.
• Pour into the tin and bake for around half an hour.

Icing:
• Beat the butter until soft.
• Gradually beat in the icing sugar occasionally ading some of the lime juice to keep loose.
• Add lime juice to taste.
• Spread on cooled cake and sprinkle with grated lime zest.

Notes:
• Sultanas optional.
• Adapted from this recipe
• Makes at least 12 slices.

Read more

Pearl Barley with Roasted Vegetables...

This is really simple and very tasty, I'm sure there are loads of possibilities of what you could add to this. I just approached it as you would cous cous to make a warm salad or accompaniment to meat and was pretty pleased with the results.

• Wash the barley and boil for 30-40 minutes.
• Meanwhile, chop and roast slices of the pepper, courgette and onion until soft and slightly charred. Finely chop once roasted.
• Drain the barley and mix with the copped vegetable, finely chopped chilli, garlic then season.

Notes:
• Great with barbecued meats, along with some green salad.

Read more