Spiced Zucchini Cake

Do you call them courgettes or zucchinis? In our house they are courgettes, but I’ve decided to call this a zucchini cake as I think that makes it sound much more exciting and exotic.

Before making this cake I had never tried nor baked a zucchini cake. I have seen them popping up on blogs for years, and every summer tell myself ‘I will bake one this year’ but somehow I never achieved it. However, this year I finally managed it and am now kicking myself for not trying one sooner, I can’t believe what I’ve been missing all these years!

I was prompted to finally attempt this cake after Monica of Lick The Bowl Good recently talked about her favourite recipe for a chocolate zucchini cake. I’ve had another plain zucchini cake recipe saved in my ‘to bake’ file for years, but Monica’s recipe looked so good that I was torn between them. In the end I decided to use Monica’s recipe as the base, but remove the chocolate from it and use the other recipes additions of nuts and spices for flavour.

I decided against making a chocolate zucchini cake as I wanted to see the grated shreds of dark green courgette scattered throughout the cake and taste its subtle flavour. I was worried adding cocoa would overpower this. This turned out to be a good call as I loved the appearance and flavour of the finished cake.

The cake was incredibly light with a fine tender crumb and very moist from both the zucchini and use of oil instead of butter in the cake. I used a mix of ground cinnamon and a little freshly grated nutmeg in the cake which gave it a wonderfully spicy after note that went so well with the pecans I also added. My first slice crumbled slightly, this was partly because I used gluten free flour, but also because the cake was still a little warm – I couldn’t wait any longer! The following slices cut more cleanly.

Once baked and cooled it was topped with a simple drizzle of lemon glace icing. You could add a thicker frosting or cream if you like, but I think the zingy tang from the lemon helped enhance the other flavours in the cake, rather than overpower them and helped keep everything light and fresh tasting. Sometimes simple is the way to go.

The cake reminded me strongly of carrot cake (one of my all time favourites), only slightly more sophisticated with its streaks of emerald green. It’s the perfect summer cake and the ideal way of using up a glut of courgettes. I bet this would be a hit even with courgette/zucchini haters.

Don’t do as I did for so many years and let this cake pass you by – go make it now!!

Spiced Zucchini Cake

Ingredients
100ml vegetable oil
200g Doves gluten free self raising flour
1 tsp gluten free baking powder
2 eggs
230g caster sugar
270-300g zucchini/courgette
½ tsp vanilla extract
½ tsp cinnamon
¼ tsp freshly grated nutmeg
50g pecans

Lemon Glace Icing
80g icing sugar
Juice of ½ lemon (approx)

Method
Preheat oven to 180C. Grease the sides and line the base of an 8inch/20cm deep springform tin.
Grate the zucchini and set aside. In a large mixing bowl, beat the eggs, sugar and vanilla together until lighter in colour and increased in volume.
With the mixer still going, drizzle in the oil until all combined. Add the grated zucchini and spices. Roughly chop the nuts into chunks and stir them in too.
Sift over the flour and baking powder before folding it in using a spatula, turning the bowl as you go. Do not over mix, stop once the flour is all incorporated.
Pour the mix into tin and bake for 45 minutes until golden brown and a skewer inserted in the centre comes out clean.
Allow to cool in the tin for 10 minutes before running a thin knife around the edge and releasing the cake from the tin. Leave to cool completely.
Mix the lemon juice into the icing sugar, a little at a time, until you have a thick smooth glaze. Use a fork or tip of a spoon to drizzle the icing over the top of the cooled cake.
Makes one 8inch/20cm cake.

Note: If not making this cake gluten free then use plain flour and increase the baking powder to 1½ tsp

Daring Bakers July 2011 Challenge: Strawberry, Blackcurrant & Almond Frasier

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

This months challenge, a French fresh frasier was my kind dessert. A light chiffon cake, soaked in a light syrup, layered with fresh fruit, filled with crème patisserie and topped with a layer of marzipan. A combination of all my favourite things!

As long as we made all the main components ourselves, the style and flavour was completely up to us. My grandmother had just given me some fresh blackcurrants from her garden and so I decided to include these in the cake layers to make it extra fruity. Blackcurrants can be a little sharp, but baked into the cake they tasted perfectly sweet and I loved how they popped, creating little pools of moody purple juice dotted throughout the cake. To tie in with the almond marzipan on top I also included a little almond extract as I think almond and fruit make a delicious combo.

The crème patisserie was meant to include gelatin to help stabilize it, but being vegetarian I left this out and decided against adding a veggie alternative, as I’ve found in the past that a crème including whipped double cream is usually firm enough to hold up if given time in the fridge to chill and set. I kept my crème patisserie quite plain and simple, allowing its natural rich creamy flavour to shine through.

I made the cake and components in the morning, assembled it in the afternoon and then chilled it overnight before cutting it the following day. It’s not a dessert to make if you need something in a hurry, but it was well worth the wait. Allowing it to chill overnight gave time for the crème to thicken and set, the flavours to develop and the fruit juices to seep into the cake, making them soft and moist. It ended up tasting a bit like a sophisticated trifle.

Chiffon cake is quite a fragile delicate cake, and I also made it gluten free meaning it was even more in danger of falling apart. Thankfully I was able to cut and assemble the cake quite easily, but when it came to cutting the first slice, it sort of toppled over slightly. This didn’t effect my overall enjoyment of the cake though, if anything it meant I could dig in with gusto without feeling I had to be too dainty about it.

The cake was divine! I adored the thin layer of marzipan on top, which stayed soft and gooey and complemented the strawberry and blackcurrant flavours wonderfully. The sponge had soaked up all the juices and flavours and was so moist it was almost like a drizzle cake. Crème patisserie takes a little time to make, but is completely worth the extra effort. Thick and lusciously creamy it really gave the dessert that professional patisserie flavour. It’s so good I could eat it by the bucket load!

Serve in small dainty slices if you wish, but its so good people will be asking for seconds. So my advice is to serve it in large generous slices and watch peoples faces light up as they eat it. I even licked my plate clean! This cake is firmly on the ‘make again’ list.

Click to see the Fresh Frasier creations of the other Daring Bakers.

Strawberry, Blackcurrant & Almond Frasier

Gluten Free Blackcurrant Chiffon Cake
150g plain flour (I used GF white teff flour)
1 tsp gluten free baking powder
170g caster sugar
60ml vegetable oil
3 large egg yolks
95ml water
1 tsp vanilla extract (I used almond)
¾ tsp lemon zest, grated
5 large egg whites
¼ tsp cream of tartar
50g blackcurrants (my own addition)

Method
Preheat the oven to 160C.
Line the bottom of an 8 inch/20cm spring form pan with parchment paper. Do not grease the sides of the pan.
In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons of sugar. Stir to combine.
In a small bowl combine the oil, egg yolks, water, vanilla (I used almond) and lemon zest. Whisk thoroughly. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
Put the egg whites into a large bowl and beat on medium speed until frothy. Add cream of tartar and beat again until the whites hold soft peaks. Slowly add the remaining 3 spoonfuls of reserved sugar and beat until the whites hold firm and form shiny peaks.
Scoop about a third of the whites into the yolk mixture and fold in gently before folding in the remaining whites just until combined. (I folded in the blackcurrants at this stage).
Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
Removed the cake from the oven and allow to cool in the pan on a wire rack.
To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper.

Crème Patisserie

Ingredients
250ml whole milk
½ tsp vanilla extract
10g cornflour
55g caster sugar
2 large egg yolks
30g unsalted butter
250ml double cream
¾ tsp gelatin and ½ tbsp water (I didn’t use this)

Method
Pour the milk and vanilla into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
Meanwhile, in a clean bowl, whisk the egg yolks, sugar and cornflour together. When the milk is ready, gently and slowly pour the heated milk down the side of the bowl into the egg mixture, whisking all the time.
Pour the mixture back into the saucepan and continue to cook over a medium heat until the custard is thick enough to coat the back of a spoon. Do not let it boil.
Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator until completely cold.
(I didn’t use the gelatin, so when the chilled mix was cold, I simply whisked the cream until it formed stiff peaks and folded it into the pastry cream. This made it a little soft, but it did firm up on chilling of the finished assembled cake. See below for gelatin instructions).

If using gelatin:
In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften. Put two inches of water into a small sauce pan and bring to a simmer over a medium heat.
Measure 60g of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
Heat the cream until it is 48.8C. Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches. Whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup
75g caster sugar
75ml water

Method
Combine the water and sugar in a medium saucepan.
Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
Remove the syrup from the heat and cool until required.

Assembly

Ingredients
400g strawberries
125g marzipan

Method
Line the sides of your 8inch/20cm spring form pan with clingfilm. Do not attach the base, simply use the outer ring. Place the ring on your serving plate.
Cut the cake in half horizontally to form two layers.
Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with a little of the simple syrup. Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring. Use the leftover bits of strawberry to cover the top of the cake layer in the pan.
Carefully pour the crème patisserie over the top, spreading up to the edges in an even layer, reserving two tablespoons for the top of the cake.
Place the second cake layer on top, press down lightly and moisten with a little more of the syrup.
Roll out the marzipan into a large disc, only about 3mm thick. Use the base of the spring form pan to cut out a disc the size of the top of the cake.
Use the reserved crème patisserie to spread a thin layer over the top of the cake before placing on the marzipan disc. Cover the ring and cake with clingfilm and refrigerate for at least 4 hours, or overnight.
To serve release the sides of the spring form pan and peel away the clingfilm.
Dust the top with icing sugar and decorate with a fanned out strawberry.
Serves 10-12

The Cake Slice July 2011: Zebra Cake

I was so happy when Zebra Cake won the Cake Slice Bakers vote to be this months challenge cake. It is so called, rather obviously, due to the wavy brown and cream zebra like strips that are revealed when the cake is cut. It is a cake I have been meaning to try for years, but somehow never got round to baking, so this was the ideal opportunity.

The zebra strips are created by spooning alternating flavours of batter into the centre of the cake tin, one on top of the other in a bulls eye formation. This slowly forces the batter underneath out towards the edges and ends up creating the rippled wavy effect when baked.

I was a little nervous about this procedure as the batter seemed quite runny and I was unsure how it would bake up, particularly as I had used gluten free flour. I had visions of a gummy unbaked flat pancake. My fears were unfounded though as it baked into a fabulous cake. Light and springy with a gorgeous taste and texture.

It was also very moist, in the good way. I think this was due to the use of oil in the batter which helped keep it moist and fresh tasting even a few days after baking. My family who can normally spot a gluten free baked good a mile off, were shocked when I told them it was gluten free. They loved it. I think whisking the eggs and sugar together for a few minutes before adding the other ingredients gave the cake a better structure, meaning it was springy rather than crumby which can sometimes happen in gluten free baking.

It may sound a little plain having no additional cream or fillings, but it tasted fabulous and was wonderful to munch on in the afternoons. The zebra like wavy strips were also a real talking point. People got very excited when they were revealed after cutting a slice. It would make a really impressive party cake.

Click here to see my fellow Cake Slice Bakers cakes.

Zebra Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)

Ingredients
240g plain flour (I used gluten free white teff flour)
1 tbsp baking powder
4 eggs
225g caster sugar
220ml whole milk
100g butter, melted and cooled
100ml vegetable oil
2 tsp vanilla extract
2 tbsp cocoa powder

Method
Preheat the oven to 180C. Grease a 9 inch pan, line with a circle of parchment paper, grease the parchment and dust with flour. Combine the flour and baking powder in a medium bowl.
Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on high speed until thick and pale, about 5 minutes. With the mixer on low speed, stir in the milk, butter, oil and vanilla, scraping down the sides of the bowl once or twice as necessary. Stir in the flour mixture, a quarter at a time.
Transfer a third of the batter into another bowl and whisk in the cocoa powder.
Place 3 tablespoons of the vanilla batter into the centre of the pan and let it stand for a few seconds so it spreads out slightly. Place 2 tablespoons of the chocolate batter right on top of the vanilla and wait another few seconds until it spreads. Continue alternating vanilla and chocolate until you have used up all the batter and it has spread to the edges of the pan.
Bake until the cake is set and a toothpick comes out clean, about 40 minutes. Cool in the pan for 10 minutes. Run a sharp knife around the edge of the pan and invert the cake onto a cutting board. Peel away the parchment paper. Re-invert onto a wire rack and cool completely. Slice and serve.
Makes one 9 inch round cake

Heston Inspired Popcorn Ice Cream!

I read recently that Heston Blumenthal is going to release three new and exciting ice cream flavours for Waitrose. Being Heston, these are not your run of the mill ice cream flavours. They’re going to feature Chocolate & Rosemary ice cream, Salted Caramel Popcorn ice cream and…Savoury Mustard ice cream….ermm??

The one that sounded most exciting and appealing to me was the popcorn ice cream. Popcorn ice cream – what a brilliant idea! I was trying to figure out in my head how it would taste and I soon decided the best way to find out would be try making some myself.

I thought the easiest way of achieving the popcorn flavour would be to infused the milk and cream mixture with the popcorn, strain this off and then use it to make the ice cream. I used a bag of sweet microwave popcorn for ease and then added it to the milk while it was still steaming hot. As I poured the milk over the top of the popcorn it sort of shrivelled and collapsed down on itself with a sizzling cracking sound. It was rather amusing to watch. If you’ve ever poured hot milk over sugar puffs as a child you’ll know what I mean!

I heated everything together and left it to infuse for a few hours. After this I blitzed the two together and then strained the mix to remove all the husks, pips and coarse bits from the popcorn. I tried eating a little of the soggy popcorn and it was not pleasant, so sieving is a must! It was then a simple process of making the normal ice cream using the popcorn flavoured cream.

I was so excited to taste the finished ice cream and I wasn’t sure what to expect. It was deliciously smooth and creamy with a definite ‘something recognisable’ flavour to it, but it wasn’t immediately obviously popcorn flavoured. Once I told people what it was there was an ‘ahhh yes’ of recognition, but I think the flavour was probably a little subtle. This didn’t stop it being utterly delicious though!

No doubt Heston does some kitchen wizardry to extract the intense essence of popcorn for his ice cream, but I feel for a first attempt, my popcorn infused ice cream was pretty good too. More popcorn required next time though.

Served with a little extra helping of popcorn it would make a fun end to a meal and certainly get the conversation going. If you’re one of those people who can’t choose between popcorn and ice cream when watching a film, well this way you can have both!

Popcorn Ice Cream

Ingredients

1 x 100g bag sweet microwavable popcorn

350ml whole milk

200ml double cream

3 egg yolks

50g caster sugar

½ tsp caramel or butterscotch flavouring

Method

Cook the popcorn according to pack instructions. Place three quarters of the hot popcorn into a large saucepan and pour over the milk and cream. (It was crackle and deflate drastically).

Leave to infuse for 1½ hours.

After infusing, blitz and popcorn into the cream mixture using a hand blender. Then heat the pulpy popcorn mixture until hot but not boiling.

Meanwhile, lightly beat together the egg yolks, sugar and flavouring if using.

When the cream is hot, sieve the mix to remove all the pips, husks and popcorn pulp before pouring a little over the eggs to temper them. Whisk well, and slowly add the rest of the cream mixture.

Pour the custard base back into the pan and heat gently, stirring constantly until the custard thicken just enough to coat the back of a spoon, about 3-4minutes. Do not let it boil.

Remove from the heat and allow to cool to room temperature before chilling until cold.

Then churn in your ice cream maker until thick or transfer to a container and place in the freezer until set.

Makes 1 pint ice cream

Smoky Chilli & Lime Houmous

Yesterday I was really fancying some houmous to go with some nice crunchy salad and crackers for lunch. I love houmous and often (I’m ashamed to say) buy it from supermarkets, but its so quick and easy to make at home that I decided to have a little fun and jazz up some homemade houmous.

Simple clean flavours are all well and good, but I also love things with a bit of spice and after a browse though the fridge and spice cupboard I decided to make houmous with a little lime and cumin for aromatics and paprika and cayenne for a smoky kick.

I’m not a great fan of tahini, even though I love sesame and sesame oil, so instead I used peanut butter to add that creamy nutty note. This may sound a little odd, but it really works.

The houmous took literally 10 minutes from start to finish and I ended up with a lovely big pot for only a few pence, a bargain compared to shop bought. It reminded me that I really should make my own more often.

It smelt amazing and quite Moroccan so I dipped a cracker in and took a bite. At first I just got a creamy texture and a fresh zesty flavour from the lime. Then the smokiness from the paprika came in and started to develop into a gentle heat from the cayenne pepper, leaving my mouth with a warming tingle.

I loved its terracotta orange colour from the paprika, very Middle Eastern. It’s quite addictive and perfect summer lunchtime munching.

Smoky Chilli & Lime Houmous

Ingredients
1 x 400g tin chickpeas
½ tsp ground cumin
¼ tsp cayenne pepper
½ tsp sweet paprika
1 tbsp peanut butter or tahini
Juice of ½ lime
4-6 tsp vegetable oil

Method
Place all the ingredients, expect the oil, into a small blender and blitz until chunky. Scrape down the sides and briefly blitz again.
Add 4tsp of oil and blend until smooth or at your desired consistency (I like it coarse). Add a little more oil or a touch of water if it’s too thick.
Transfer to an airtight container and store in the fridge.
Eat within 5 days.

GF Soda Bread

I realised this morning that I was out of bread and wanted some in time to enjoy with lunch. I have been meaning for some months to try making a gluten free soda bread, as I reasoned that the lack of proofing time and not having to reply on yeast for rising might produce a better gluten free loaf than I have so far managed. Being short of time I decided that today was the right time to give it a shot.

I used an assortment of different flours in my loaf, using up what I had on hand, but I’m sure using a flour blend or just one or two different flours would work just as well. A combination of different flours seem to produce the best gluten free results as they all have slightly different textures, flavours, thickness capabilities so combining them usually gives better results. Some are slightly coarse, other soft and powdery etc.

My mix came together in a matter of moments, almost too quick for the oven to heat up. As soon as I added the milk I could see the bicarbonate of soda starting to get to work and producing little air pockets in the soft spongy dough.

The dough was quite soft and sticky, but this is again preferable for a gluten free dough as the lighter texture allows it to rise more easily as there is no gluten to add elasticity.

I placed it in the oven and hoped for the best. The resulting loaf was fantastic! The best looking loaf of gluten free bread I have so far produced. It rose well and developed a lovely rustic crack along the top. The crust was wonderfully thick while the interior crumb had a close texture but was deliciously light and moist. It had a definite grainy, savoury note thanks to the buckwheat and chickpea flour, which I loved.

I think soda bread, like scones, is best enjoyed when still slightly warm from the oven. My favourite way to eat it is topped with some strong cheese which goes a little soft and melty on the still warm bread, or topped with some sour cherry jam for a sweet treat. Delicious!

I’m still going to continue my experiments with gluten free yeasted bread, but I might try adding a little bicarb in the mix too, just to give it a bit of head start.

GF Soda Bread

Ingredients
150g brown rice flour
100g buckwheat flour
100g gram/chickpea flour
50g brown teff flour
1 tsp xanthan gum
1 tsp salt
2 tsp bicarbonate of soda
325ml milk
2 tsp honey

Method
Preheat the oven to 220C. Grease a deep 11x20cm loaf tin and line the base and up two sides with a long strip of greaseproof paper. (I didn’t do this and my bread stuck to the base, so I will next time!)
Weigh out all the flours and place into a large bowl along with the xanthan gum, salt and bicarbonate of soda. Mix all the dry ingredients together until combined.
Drizzle over the honey and then pour in the milk. Use a round bladed butter knife to mix the milk into the flour. Fold it gently and don’t over mix. It doesn’t want to be smooth and a few little lumps here and there are fine. It should be quite soft and sticky.
Spread the bread mix into the loaf tin and bake for 5 minutes. Then reduce the oven temperature to 200C and bake for 30-35 minutes longer, until risen, crusty and golden.
Allow to cool in the tin for 5 minutes before running a knife around the edge and removing from the pan. Use the greaseproof strip to help you.
Allow to cool almost to room temperature before cutting in thick slices and serving. Great with a savoury assortment of cheese, pickles and soups or sweet with jam, cream cheese or nutella.
Makes 1 loaf.

Note: You can also bake this loaf free-form on a flat baking tray. Just shape it into a large round blob and bake!

Pea Pod & Mint Soup. Plus a visit from the Fairy Hobmother!

The humble pea is one of my favourite vegetables. There is just something irresistible about its vibrant green colour and sweet flavour. I love how each tiny pea is encased in its own outer jacket, each one a mini vegetable in its own right. A bag of frozen peas is one of my staple freezer ingredients. There is nothing wrong with frozen peas, if fact in most cases they are actually tastier and more nutritious this way than fresh, as peas very quickly loose all sweetness and nutritional quality from the minute they are picked. Frozen peas are usually picked and frozen within 4 hours, meaning you get them almost as fresh as can be. Packets of so called ‘fresh peas’ in supermarkets have probably been sitting around for at least 4-5 days, meaning those once sweet peas will be hard cardboard bullets by the time you eat them.

However, if you can get your hands on some fresh peas, home grown, picked and eaten within a few hours, they are sublime! I am fortunate enough to know someone who has a farm growing veg and last weekend she was selling bags of freshly picked peas – still in their pods – at a farmers market. I snapped a bag up instantly and sat their happily devouring the peas like sweeties. Gently popping open the pods and scooping up the delicate row of peas inside. So sweet and tender.

After munching all the peas I was left with quite a pile of empty pea pods. I hate throwing anything away and so tried eating one – not really a good idea – very tough and stringy and it didn’t beak down no matter how long I chewed. Despite its unappetising texture, it contained a wonderful pea flavour and so I decided to try and turn them into soup.

Lightly cooked with simply an onion, a potato and some pea loving mint my soupy broth mixture was ready in a matter of minutes. After blitzing I sieved the soup which removed all the tough fibres from the pea pods and resulted in a rich velvety soup with a thick creamy texture.

The taste was amazing. Pure essence of pea and so fresh and summery. The mint wasn’t overpowering and gave just a slight lingering aftertaste which complemented the pea. I loved its beautiful pea green colour and pure pea aroma.

Amazing to thick I got such a pea packed soup for practically nothing as the main ingredients are water and empty pods which I’d normally discard. So remember, after munching those fresh peas – don’t throw the pods away, make pea pod soup!

Pea Pod & Mint Soup

Ingredients
500g empty pea pods – eat the peas first!
1¾ pints hot water
1 large onion
1 large or 2 small potatoes
15 leaves of fresh mint
1 clove garlic
1 tbsp olive oil
Salt and pepper

Method
Peel and roughly chop the onion. Heat the oil in a large saucepan, add the onion, stir and then place the lid on to allow the onion to sweat and soften gently.
Meanwhile, dice the potato (no need to peel) and roughly chop the garlic.
Once the onion has started to soften, add the potato and garlic and cook for 2-3 minutes more.
Boil the kettle and measure out the water. Add the mint leaves and pea pods (no need to chop) to the pan and stir briefly.
Pour over the water, add some freshly ground salt and pepper and bring the mixture to the boil. Then reduce to a simmer, place the lid on with just a small gap to allow some steam to escape and allow to bubble for 15-20 minutes.
Check that the potatoes are cooked by sticking the tip of a sharp knife into them. If they are then remove the pan from the heat, if not then allow to cook for 3-4 minutes longer.
Once ready, blitz the soup in a liquidiser until restively smooth. Best to do this in batches. Strain the soup through a fine sieve into a large clean bowl or pan. Use the back of a spoon to help work the soup through the sieve, leaving behind all the stringy pith from the pea pods.
You should end up with a bright green and velvety smooth soup.
Taste and add more seasoning if required.
Serves 3-4

After leaving a comment on Cherrapeno’s blog stating my dream kitchen gadget (an automatic ice cream maker – the kind you don’t need to pre-freeze) I was lucky enough to be visited by the Fairy Hobmother, in the form of Ian from Appliances Online

Unfortunately he wasn’t able to give me the ice cream maker (unsurprisingly considering they cost £200+) but I was gifted a £25 Amazon gift card to put towards my ice cream fund – yay!

To be in with a chance of a visit from the Fairy Hobmother yourself, simply leave a comment on this post, stating your dream kitchen gadget, before June 5th and who knows he may be visiting you too!