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Spiced chocolate orange cake: decadently gluten-free

by Jeanne Horak on January 19, 2011 46 Comments in Baking (sweet), Forever Nigella, Gluten-free, Recipes

Spiced chocolate orange cake © J Horak-Druiff 2011

 

I check my watch – plenty of time before the guests get here – and permit myself a little hint of a smile:  my ability to juggle all my many and varied commitments is a constant source of pride to me.  I pass the mirror-shiny eye-level oven and pause briefly to smooth my cerise cashmere cardigan over my perfectly proportioned hips.  I turn on the oven to heat up, slip on my stylish yet quirky vintage apron and plug in my Empire Red KitchenAid.  To the sounds of tinkly jazz and the contented squeals of children playing in the playroom, I start the mystical baking process.  Soon the eggs are mixing with indecent familiarity with the decadent cocoa powder, the fragrant ground almonds and the voluptuous folds of orange puree.  My husband sneaks up behind me for a hug, playfully dips his finger in the cocoa powder and leaves a little dot of it on my nose – he’s such a sweetie! Soon I am pouring the batter into the springform pan and popping the cake in the oven, pausing only to scrape a dollop of batter out of the mixing bowl and licking it off with a small groan of pleasure.  Ah, life is good.

 

NigellaCollage1

As some of you may have deduced from the above paragraph, I have, at this late stage of my life, taken a considered decision to experiment with halluconeginic drugs, and this is the result of that decision.

Only kidding!

Just checking if you are awake.  Here’s how it REALLY went down.  Read recipe briefly on Friday.  Attempt a few hours later to remember what items on the list I did not have; attempt to relay this to grumpy husband who has been bribed to go grocery shopping alone.  Two days later, retrieve recipe and lay ingredients out on counter at about 6pm.  Discover that oranges need to be boiled for 2 hours first.  Cue swearing.  Debate for a while whether my oranges are or aren’t thin-sknned.  Insult them a little and they don’t seem to react, so assume they must be thick-skinned.  Ah well.  Proceed to use them anyway.  When orange puree is ready and cooled 3 hours later, re-inspect other ingredients.  Only have half the amount of ground almonds required.  More cursing.  Rummage around in cupboard for ten minutes and find whole blanched almonds only a little past their use-by date – they will have to do. Whizz almonds in processor until sufficiently ground and set aside.  Mix all ingredients, add freshly-ground almonds, grease tin, pour batter and pop in oven.  Breathe sigh of relief. Start Operation Clean-up.  Discover the one packet of ground almonds that I DID have, neatly unopened on the counter.  Cue mammoth Tourettes-like outburst of swearing and Rumpelstiltzkin-like leaping up and down in rage.  Whip cake out of oven with scant regard for personal safety.  Use soup ladle to spoon most of mixture out of baking tin and back into mixing bowl.  Fight with baking parchment that is attempting to accompany batter out of tin.  Add forgotten almonds to the batter, re-mix, pour back into baking tin, practically toss cake back in oven – at circa 21h00. Remove cake from oven at 22h00, go to bed in a state of stress and self-flagellation, beside grumpy husband muttering darkly about lack of promised dessert and his wife’s shocking languge.

 

NigellaCollage2

If baking is such a vortex of chaos in my house, you may be asking why I do it at all – and it would be a fair question!  The answer lies in the lengths we will go to for our sisters.  You see, when my adored and adorable sister-from-another-mother Meeta and Saucy Spice Jamie stayed over at my house for #ahafest last year, they both bought springform baking tins.  I already had one, so we thought it might be fun all to use our near-identical baking tins to bake the same recipe in three different countries.  Kind of like the Sisterhood of the Travelling Cake. A recipe was duly picked while Meeta and I were leafing through Nigella Lawson’s Feast one night before bed, and faster than you can say Take on Me, I had agreed to bake a cake for the first time in two years or so.

NigellaCakeIngredients

But the million dollar question you are asking yourself after reading the slightly chaotic story of the cake’s gestation is… did they all live happily ever after?  Oh yes they did!  This apparently bullet-proof cake recipe survived my evil machinations and Nick got his dessert.  Somewhat like the Heston Blumenthal Christmas pudding with a candied orange in the centre, the orange puree not only infused this cake with flavour but also with a moistness that was very, very appealing; and I loved the texture that the almonds gave.  It’s also a huge bonus that it is dairy-free and flourless, so perfect for friends who are eating gluten-free or vegetarian.  As always, I tinkered with the recipe a little with the addition of Cointreau and cardamom, both of which worked well to add a spicy warmth to the cake.  Although Nigella suggests that the cake is equaly good un-iced, I added a cream cheese chocolate orange icing so delicious I would hesitate to be alone in a room with a bowl of it and a spoon.

 

NigellaCakeUnfrosted

The cake tins cost a couple of pounds each; the ingredients cost a few more pounds.  But the experience of feeling a little closer to your faraway twin sister by making and eating the same decadent cake at the same time is priceless. Here’s Meeta’s cake, and here’s Jamie’s.

The Sisterhood of the Travelling Cake was also thrilled to discover that our friend Sarah of Maison Cupcake had started a new Nigella-themed event this year called Forever Nigella, and the theme for the February edition is… chocolate!  So all three of us are submitting our cakes – keep your eyes peeled for the round-up on Sarah’s blog after 20 February!

ForeverNigella_Banner_02

Other bloggers making chocolatey cakes include:

  • Margot’s Polish poppy seed cake roll with chocolate glaze
  • Denise’s chocolate cake “lite”
  • Robin’s coconut porter cake with toasted coconut frosting

 

NigellaCakeSliceWeb

 

NIGELLA’S CHOCOLATE ORANGE CAKE (makes about 10-12 slices)

Ingredients:

1 large or 2 small, thin-skinned oranges
25 ml Cointreau (optional)
6 eggs
1 heaped tsp baking powder
50g cocoa
200g ground almonds
250g caster sugar
1/2 tsp bicarbonate of soda
seeds from 3-4 cardamom pods, finely ground

Method:

Put the whole orange(s) in a pot with cold water.  Bring to the boil and allow to simmer with the lid on for 2 hours, or until soft.  I simmered mine with the lid on and did not need to top up the water levels.  Don’t worry if the oranges float!) Remove from pot and discard the water.  When they have cooled, quarter the oranges and remove big pips. Pulp everything in a food processor together with the Cointreau.

Preheat oven to 180C.  Add the eggs, baking powder, sugar, bicarbonate, cardamom, ground almonds and cocoa to the orange puree in the processor. Run the food processor until you have a cohesive cake mixture.

Pour and scrape the batter into a buttered, 20cm springform cake tin lined with baking parchment and bake for 1 hour, or until a skewer inserted in the centre comes out clean.  Cool on a wire rack and remove from tin only when the cake has cooled completely.

CHOCOLATE ORANGE CREAM CHEESE FROSTING (makes plenty for one cake)

Ingredients:

225g cream cheese (at room temperature)
120g butter (at room temperature)
45g unsweetened cocoa powder
1 tsp vanilla essence
250g icing sugar
zest of one orange
juice of one orange (as needed)

Method:

Using an electric mixer, beat the cream cheese and butter together until light and fluffy (abotu 2 minutes).

Add the cocoa powder, vanilla and icing sugar,  Beat slowly, scraping the bowl occasionally, until the cocoa and sugar are incorporated enough not to fly out of the bowl.  Then beat at medium speed for two minutes.

Add the zest and beat for another minute.  If at this point the frosting is too thick, add the orange juice one teaspoon at a time until a spreadable consistency is reached.

And in other news…

It is with great pleasure that I announce the 2011 Food and Wine Blogger Indaba! This event was held for the first time in 2009 and I was honoured to be asked to speak.  The good news is that I will be speaking again and hosting workshops at this year’s event in Cape Town!  Bookings are streaming in and tickets are selling fast – so if you are a food or wine blogger or if you are interested in becoming one, the Indaba is the place to be on 20 February 2011. Book now!

Dont forget to check out the series of posts we are running on the Plate to Page workshop blog featuring a review of 2010 and plans for 2011 from our four workshop instructors Ilva, Jeanne, Meeta and Jamie. The May 2011 Plate to Page hands-on food writing and photography workshop is now sold out – but register now if you are interested in Plate to Page II in Italy in Autumn 2011.

My 2011 calendars are now available!  They are A3 size, printed on high quality heavy paper and make the perfect gift – for foodies, for those who love London or Italy or the beach – or those who simply love my Saturday Snapshots! And at £15.51 each they are an affordable luxury.

 

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  1. Jamie says

    January 19, 2011 at 8:24 am

    OMG this is one of the funniest blog posts I have ever read in my life! Slide from 50s retro housewife to Sweary Spice in one luscious gliding motion as if slipping on spilled cake batter on tiled kitchen floor (of course wearing your brand new shoes, right? I loved baking with my two sisters and look forward to many many more!!! xoxo

    Reply
  2. meeta says

    January 19, 2011 at 8:37 am

    I was going to say — errr — has she been abducted into an awful parallel world where she lives a Stepford Wives-like life??? PHEW! Was relieved to read the real Jeanne. Of course, I love the cake and love what you did with it! Brilliant!

    Reply
  3. Astrid says

    January 19, 2011 at 8:49 am

    YMMD! Hilarius description of cake baking Jeanne! Could have happened in my house also… (the second story not the Stepford wifes one) – this chocolate cake looks so yummy – thanks for sharing.

    Reply
  4. Juls @ Juls' Kitchen says

    January 19, 2011 at 10:02 am

    You are a genius! I’m laughing like a crazy person while pretending to work! “What’s happening Juls? Is the estimate right” “The estimate, actually I just feel like chocolate and orange cake! ohh… that estimate, boss! yes, perfect, ok, go on!” 🙂 Brilliant post Jeanne!

    Reply
  5. Sarah, Maison Cupcake says

    January 19, 2011 at 10:02 am

    Must admit I read the first line about being proud of juggling many varied commitments and thought, Jeanne doesn’t normally come out with big headed shit like this, what the hell’s going on?! One mention of cerise cashmere cardigan and I knew exactly where you were going!!!
    It’s a little known fact that those mini beasts that are little bags ground almonds are able to grow legs and scuttle, rodent like, into distant corners of cupboards where you’d never have put them since you use them all the time. Many’s the time I’ve needed ground almonds at the last minute and had to pay through the nose for them at Walthamstow’s answer to Harrod’s Food Hall, AKA Spar only to find a bloody bag of them unopened in my kitchen 2 days later.
    Can’t believe I’ve never made this cake, I love chocolate and oranges and the texture of this cake sounds divine. Thank you so much for taking part in Forever Nigella and giving me such a laugh this early in the morning! Xx

    Reply
  6. Sarah, Maison Cupcake says

    January 19, 2011 at 10:04 am

    Oops I meant to point out – the round up will be on my blog, not Chocablog, Dom is just judging!

    Reply
  7. Sylvie @ Gourmande in the Kitchen says

    January 19, 2011 at 10:28 am

    I couldn’t help but laugh out loud when I was reading this, and recall my own familiar trials and tribulations in the kitchen. There are just some days when nothing goes right! For all the trouble you went through the cake out looks like it was worth it – so beautiful and moist.

    Reply
  8. Michele AKA 5am Foodie says

    January 19, 2011 at 10:40 am

    Oh you are a kindred spirit. Love the fact that you don’t take yourself too seriously and aren’t afraid to write about your foibles. I admit I was a bit confused by the first few sentences, but then once I clued in was laughing out loud. I think I made this cake once, and even I, a person who doesn’t especially like the chocolate/orange combination, loved it.

    Reply
  9. Sasa says

    January 19, 2011 at 11:13 am

    You’re awesome. And hilarious. Perfectly proportioned hips, ballz to that and in with the potty mouth, I say ;P

    Reply
  10. Brian @ A Thought For Food says

    January 19, 2011 at 11:18 am

    No drugs? Hard to believe. 😉
    I love, love, LOVE this cake! Despite my fears of cake making, this one looks totally doable and incredibly delicious!

    Reply
  11. Lael Hazan @educatedpalate says

    January 19, 2011 at 12:11 pm

    Your first paragraph had me puzzled, I just couldn’t relate, and wondered what surreal world you had fallen into. Thank you for continuing! I very much resemble the later half of the post! The cake looks great and one that I should make with my two whirling dervish munchkins 🙂

    Reply
  12. Ken⏐hungry rabbit says

    January 19, 2011 at 1:23 pm

    I love both versions of your baking story. Just between the two of us, you did pop a pill or two that evening, didn’t you? The cake looks delectable and how I look forward to meet you three in May.

    Reply
  13. bellini says

    January 19, 2011 at 1:25 pm

    I was drawn in by the photos and then seduced by the chocolate and orange flavours. Delish!!!!!

    Reply
  14. Ailbhe says

    January 19, 2011 at 2:32 pm

    Loved the bit about pulling uncooked cake out of oven Really funny For us that is – and lovely photos as always

    Reply
  15. Marisa says

    January 19, 2011 at 2:47 pm

    Hahahahaha, love this post! Was thinking to myself while reading that first paragraph “Hmm, this doesn’t sound like Jeanne, what’s going on here?”. Rest of the post sounds pretty much exactly like me! But hey, looks like your cake turned out splendidly and I bet it tastes divine. Nothing like a bit of chocolate to make you forget all about your earlier baking woes, right?

    Reply
  16. Soma says

    January 19, 2011 at 4:48 pm

    🙂 LOL…
    My mood always uplifts when I come here:-)
    Chocolate Orange and Spice is more than divine and is my favorite favorite combination. I could come over uninvited and eat it all shamelessly. Wonderful Jeanne.

    Reply
  17. Adele says

    January 19, 2011 at 9:24 pm

    Yes, very funny, indeed. What a great cake, and I love the different twists you all came up with. One of my favourite cake recipes from Nigella calls for marmalade. She obviously has a thing for chocolate and citrus. Actually, when I read your first paragraph, she’s the one that came to mind. Surely nobody else actually cooks, or looks, for that matter, like that?

    Reply
  18. SaraOneTribeGourmet says

    January 19, 2011 at 10:43 pm

    Amazingly looking delicious cake…I’m craving a piece so badly right now after reading yours, Meeta’ & Jamie’s posts!

    Reply
  19. SMITH BITES says

    January 19, 2011 at 11:24 pm

    Jeanne ~ I literally laughed out loud at this one!! This would be something I would SOOOOO DOOOOOOO and cuss like a sailor while doing it! You see, I am not a baker . . . yes, I do bake and can follow baking instructions but those bakers who dream of confections and fancy, beautiful cakes, pies and cookies (Jamie)? ahem . . . not moi . . . but THIS cake is one for the ages and I find myself wanting to make this one. Oh, and I adore, absolutely adore Nigella!!! Congrats on a job well done! (lordy, this comment is full of !!!)!

    Reply
  20. Mike says

    January 20, 2011 at 12:34 am

    Great read! Big smile. Thank you.

    Reply
  21. Lora @cakeduchess says

    January 20, 2011 at 3:50 am

    Nigella is my true love. And this cake, oh my goodness!! Your post is so cute about how it all really went down! It looks like it was worth the wait for Nick! How sweet of the 3 of you to bake the same cake. GORGEOUS cake! (let me wipe the drool off of my chin, thanks;)

    Reply
  22. Robyn says

    January 20, 2011 at 6:29 am

    Yay I can eat this! It looks amazing 🙂

    Reply
  23. Firefly says

    January 20, 2011 at 6:50 am

    If ever my boat comes in and I decided to emply a full time chef, I know where to reach you.

    Reply
  24. Antonia says

    January 20, 2011 at 9:58 am

    Hilarious – my baking always goes just like that.I’m always missing a vital ingredient and having to make-do (usually with something totally different). I’ve long admired the recipe for this cake but was rather put off by the orange-boiling involved. Now I’ve seen the results though, I am keen to give it a go!

    Reply
  25. Heather Davis says

    January 20, 2011 at 9:46 pm

    Love your story Jeanne! Thing is I’ve been baking for years and my experiences are like that 9 out of 10. I think chaos in the kitchen is sometimes just who you are. All of your efforts look amazing. Really must make this cake now.

    Reply
  26. Juliana says

    January 21, 2011 at 6:59 pm

    Wow what a great combination…chocolate and orange…and even nicer gluten free…the cake looks perfect so light and fluffy. By the way, love the way you describe the baking of this cake in this post 😉

    Reply
  27. Kathleen says

    January 22, 2011 at 6:50 pm

    This is one of those rare events when I swear I could actually taste this cake from the photos!! If I had the ingredients in my cupboard I would not be writing this right now!!! LOOKS incredible and thanks so much for posting. YUM!
    Kathleen

    Reply
  28. Johanna GGG says

    January 23, 2011 at 5:24 am

    hilarious opening para – I started to get suspicious at “perfectly proportioned hips” – because it is not something we commonly hear women say about themselves (not that I am questioning the proportion of your hips) and delicious cake – I want some – have tried a similar one without chocolate. When I did this one my recipe suggested putting the oranges in the microwave for a few minutes rather than boiling for house – I liked that because my life is choatic like yours

    Reply
  29. Katie@Cozydelicious says

    January 23, 2011 at 4:10 pm

    I’ve made a similar orange cake for a gluten free friend, and it was lovely. But mine was not chocolatey or frosted – this is so much more fun! I will have to give it a try!

    Reply
  30. Jane-Anne says

    January 24, 2011 at 11:35 am

    Fabulous post, fabulous pix, fabulous cake: you are indeed the queen of fabulosity my dear Jeanne. Can’t wait to share a platform with you at the Blogger’s Indaba x PS Thanks for the great comments.

    Reply
  31. Kevin (Closet Cooking) says

    January 25, 2011 at 3:27 am

    Amazing looking cake! That chocolate and orange flavour combo is one of the best!

    Reply
  32. Lisa@ButteryBooks says

    January 25, 2011 at 7:11 pm

    I love chocolate and orange together. Nice presentation!

    Reply
  33. Sophia says

    January 25, 2011 at 9:06 pm

    Yum!!! This looks so delicious!! You should consider entering this cake into http://www.recipe4living.com/articles/the_recipe4living_5th_birthday_recipe_contest_sponsored_by_scharffen_berger.htm – Recipe4Living’s 5th Birthday Recipe Contest! The site is turning 5 years old, and we’re giving away a Scharffen Berger gift basket to the top birthday cake that’s submitted!

    Reply
  34. Suzanne says

    January 28, 2011 at 3:18 am

    OMG this dessert is heavenly! and Gluten free! Fabulous!

    Reply
  35. joey says

    January 28, 2011 at 2:28 pm

    Whoa! That first paragraph came straight from the pages of one of those romance novels! Heehee 🙂 The parts that followed I could related with more 😉 The cake turned out gorgeous and I just want to stick my finger in that icing! I’ve actually made a chocolate and orange cake by Nigella but it used marmalade (from How To Be a Domestic Goddess)…much quicker if ever you are in a rush 🙂

    Reply
  36. Nisrine|Dinners & Dreams says

    January 29, 2011 at 1:41 am

    Your version of this cake looks fabulous. I first saw Meeta’s and Jamie’s versions and everytime I see it I just think that I must make. I’m definitely going to!

    Reply
  37. Nisrine|Dinners & Dreams says

    January 29, 2011 at 1:41 am

    Your version of this cake looks fabulous. I first saw Meeta’s and Jamie’s versions and everytime I see it I just think that I must make. I’m definitely going to!

    Reply
  38. Nisrine|Dinners & Dreams says

    January 29, 2011 at 1:41 am

    Your version of this cake looks fabulous. I first saw Meeta’s and Jamie’s versions and everytime I see it I just think that I must make. I’m definitely going to!

    Reply
  39. Paul says

    January 29, 2011 at 11:49 am

    These pictures are beautiful! Thanks so much for the delicious post … we’re still drooling a little bit over here.

    Reply
  40. Lisa says

    January 29, 2011 at 8:02 pm

    Awesome! Thank you. (love the writing *grin*)
    I have just asked my friends if I should make this. Apparently they said yes. I’m also thinking of making one with limes.

    Reply
  41. Kitchens says

    February 2, 2011 at 2:56 pm

    I could not stop laughing out loud while reading this and remember my own family trials and tribulations in the kitchen. There are some days when nothing goes!- so lovely and moist.

    Reply
  42. Kit says

    February 8, 2011 at 11:35 am

    I did wonder about you embarking upon a career in fiction at the start or maybe morphing into Nigella! Glad you and the cake survived the process and the cerise cashmere cardigan too!
    I haven’t yet tried that recipe, mostly because of hte boiling of oranges first. I have done her non-chocolate version of this from How to Eat and that was perfect for non-gluten friends, but the kids didn’t like it one bit – no contented squeals of joy and rapture!

    Reply
  43. norma says

    February 14, 2011 at 2:41 pm

    I just got back from my vacation adn thinking I am going on a strick diet and I open your post. Thanks a lot…all thoughts out the window as I am drooling….

    Reply
  44. Elizabeth says

    June 25, 2014 at 3:12 pm

    MMm this looks gorgeous!

    Reply
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What better way to celebrate the day when the clocks go forward to British Summer Time than with  a glorious photo of St Paul's Cathedral shyly peeping out from a cloud of pink cherry blossoms against a perfect blue sky! 🌸🌞

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And please remember to share, save or like my posts if you want to see more of me in your feed 🙏
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I wonder what the author if those words would have made of the age of Instagram? We are fed an endless stream of perfect images of perfect bodies and perfect lives. In the back of our minds we KNOW this is not reality, but still the subconscious yearning for this imaginary world of perfection persists. Humans are funny that way.

But so often in life, things fall short of the perfection we imagined - seemingly perfect relationships fail, cakes look nothing like the picture in the book, clothes that looked good on the internet look ridiculous on our bodies, the wrong turn we took meant we never got to our planned destination.

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This photo taken almost exactly 4 years ago was meant to be a "perfect" Instagram shot of me in my signature pose, on a perfect sunny day on snowy ski slopes. Instead, as @explorista snapped the photo, our ski instructor decided to throw handfuls of snow at me - but as it turns out, this "imperfect" shot turned out to be my favourite of the day 😍

Do you find joy in life's imperfections?
What's your favourite way to eat cauliflower? Up What's your favourite way to eat cauliflower? 

Up until about a week ago I would have said cauliflower cheese... but all that changed when I made this low-carb cauliflower steak Welsh rarebit... I first made cauliflower steaks years ago, before cauliflower started enjoying its 15 minutes of fame, as a main course for vegetarian friends. But it wasn't till last week when I wanted to make Welsh rarebit for St David's day and discovered I had no bread that it struck me that cauli steaks would make the perfect base for Welsh rarebit! It's totally indulgent - like pouring a beery cheese fondue over your cauliflower - and totally addictive. You can find the full recipe in the link in my profile,  or SAVE this post for basic instructions! Remember to tag me if you try it -I'd love to see 😊

* Slice two 1cm steaks vertically from the middle of a large cauliflower, season and fry in  butter and oil till browning slightly.

* Oven bake for 10 mins at 200C while you mix grated cheddar, melted butter, Worcestershire sauce, mustard and beer. (The Duvel Belgian ale works a charm, BTW!).

* Spread the cheese mix generously over the 2 steaks and pop under a medium grill until golden and bubbly

You're welcome 🤩
Dyed Gwyl Dewi Hapus - or happy St David's Day if Dyed Gwyl Dewi Hapus - or happy St David's Day if you don't speak Welsh 🏴󠁧󠁢󠁷󠁬󠁳󠁿

March 1 is the day on which the Welsh people celebrate their patron saint, St David, and one of their traditions is to wear a daffodil, the national flower of Wales. Here are five daffodil facts to impress your Welsh friends:

🌼 There's no difference between a daffodil and a narcissus. Daffodil (or jonquil) is simply the common name for members of the Narcissus genus, so all daffodils are narcissi.

🌼 There is only one species if daffodil that is native to the UK - Narcissus Pseudonarcissus, or wild daffodils. You can spot them by the fact that their outer 6 petals are a paler yellow than the central trumpet, and they are usually smaller than the showy, giant yellow commercially grown daffs. 

🌼 It's not entirely certain how the daffodil came to be the national flower of Wales - one theory is that they are one of the few flowers in bloom on 1 March. Another is that the daffodil is less... antisocial to wear than the other Welsh national symbol, the leek 🤣

🌼 Daffodils are the official 10th wedding anniversary flower.

🌼 Daffodils contain a poisonous sap - keep away from pets and if mixing daffodils in a vase with other flowers, let them stand in water separately for 24 hours first I case they affect the other flowers. 

Are daffodils your favourite Spring flower? Or do you prefer something else?
As a girl who lived more than half her life in the As a girl who lived more than half her life in the African sun, February and March are the hardest months for me to bear in the UK. All the excitement of Christmas and New Year has faded; the credit card bill has arrived; the sun is still setting before I finish work; and the snow that we all hoped for at Christmas finally arrives and disrupts everything. This is why, every year in Feb/March since I moved to the UK (other than the year I broke my femur a week before I was due to fly!), I decamp to South Africa for 2 weeks to visit my family and get my fix of vitamin D (and vitamin Sea!).

This week I should have been here - the Beacon Island hotel in Plettenberg Bay, which I have been visiting since I was about six years old. It is where I go to lift my spirits and clear my head. But for the last 2 years, Covid has meant that I have not been able to go home - or see my family. 

For the most part, although I miss travel, I am secretly quite liking taking a breather and being able to be home without FOMO for a while. But not being able to see my family has been incredibly hard, particularly as I have no family in this country.  And my blood boils at people bending the rules (a dentist appointment in Tenerife when you live in Manchester? Seriously??) to go on holiday while I have not seen my clinically vulnerable brother in two years. Covidiots.

But you can bet your bottom dollar that as soon as vaccinations are widely rolled out and international travel becomes practical again, I will be on a plane to South Africa so fast it will make your head spin.

Where will YOU head to first once we are able to travel again,  and why?
Love is in the air... 💕 Are you making a speci Love is in the air... 💕

Are you making a special dinner for your sweetheart tonight? This potted hot-smoked salmon with a pretty pink apple and red onion pickle is easy to prep and oh-so-delicious! It's also gluten-free if you serve it with GF crackers. Full recipe now on the blog - tap the live link on my bio to view. 

Are you doing anything special to celebrate today? Let me know in the comments! 💖
Ready for a wine tasting? 🍷 [Press trip] Back Ready for a wine tasting? 🍷

[Press trip] Back before Covid put our lives on hold, I spent a few days in the Languedoc-Rousillon wine region of France learning about (and tasting!) Pays d'Oc IGP wines. 

Want to learn more about the region's wines? Read on, swipe through the images (remember to  bookmark this post to refer back to later) - and click the live link in my bio for the full blog post! 

🍷 The Languedoc-Rousillon region is the largest wine producing region in the world, and produces about a third of all French wine. Pays d'Oc IGP is a classification region within Languedoc-Rousillon, with vineyards that take up over half the total vineyard area in the Languedoc-Rousillon region. Pays d'OC IGP wines account for about 20% of the total of all French wine produced.

🍷IGP stands for Indication Geographique Protegée, meaning it is a protected indication of origin and wines must be made only from approved grape varieties that must be grown entirely within the region's geographic boundaries.

🍷 Most French wines are named for their region (Bordeaux, Chablis, Champagne) but you won't see the name of the grape variety on the label. In response to consumer demand and the New World trend to label wines with grape varieties, rules were changed in Pays d'Oc in the late 1980s and Pays d'Oc wines now account for 92% of French varietal wines (e.g. labelled Chardonnay, Syrah, Viognier etc.).

🍷 There are 58 grape varieties that are allowed to be planted in the region but the Pays d'Oc IGP varietal wines to watch out for include Chardonnay, Rolle (another name for Vermentino) and Viognier among the whites; and Syrah, Mourvedre and Pinot Noir among the reds.

🍷 All wines labelled Pays d'Oc IGP are sampled and approved in a blind tasting by a panel of professionals, meaning the label is a guarantee of quality to the consumer. 

🍷 Producers that you should look out for include Gerard Bertrand, Domaine Gayda, Les Jamelles, Les Yeuses, Paul Mas and Domaine Aigues Belles.

First 📸: @everyglassmatters
New year's resolutions: waste of time or the way f New year's resolutions: waste of time or the way forward?

I have mentioned before that I don't really make new year's resolutions. There is always so much pressure to make them BIG lofty goals and this is essentially what dooms them to failure. Instead, for the past few years I have made a list of... affirmations? Mantras? I have yet come up with a word that does not make my toes curl 🤣

These are essentially reminders rather than goals - presets, if you like, for the year ahead. I keep them in a handwritten list next to my computer and when I don't know how to react to something or how to shake a mood, I read them and there is usually an answer in there somewhere. 

Given the bruising year last year was, and how 2021 has so far proven itself to be not much better, I really wanted to add something practical to this year's list to lift my spirits on days when I am down. And for that I borrowed shamelessly from the wonderful @gretchenrubin:

🌈  ACT THE WAY YOU WANT TO FEEL 🌈

And this photo is a reminder of how I want to feel on so, so many levels: hanging out with friends; dancing in the sunshine; wearing my favourite red dress; travelling (this was in Carouge, Switzerland); and surrounded by a rainbow of colour. I can't travel and I can't see friends, but I can dance in my kitchen, singing at the top of my voice wearing my brightest clothes. 

What strategies do you use to lift your spirits? I'd love to hear! 

📸 by @tasteofsavoie
If you, like me, are mssing your Pret-a- Manger Bi If you, like me, are mssing your Pret-a- Manger Bircher muesli during lockdown, you will want to bookmark this post right now! 🔖

I have learnt a few things during lockdown. I have learnt that I am more comfortable spending long periods alone than I had ever imagined; that I suffer a lot more from FOMO (fear of missing out!) than I would like to admit; and that pre-Covid I spent rude sums of money on commuting and barista coffee...! 

I also learnt that although I miss travel and social events and meals out, it is often the smaller things that you miss most acutely - the freedom to call up a friend you haven't seen in a while and inviting them over. Hugging (or even seeing) my family. And grabbing a macchiato and a Pret Bircher muesli on the way to work. Don't ask me why, but it became a small obsession of mine to create a fakeaway Pret Bircher during lockdown - and I think I have succeeded! Here's how:

For 2 servings you will need:
100g rolled oats
200ml milk or water
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds 
1 Tbsp shelled pistachio nuts
1 Tbsp dried cranberries 
2 small apples
175g plain yoghurt
Honey
Pomegranate rails

Mix the oats, seeds, nuts and cranberries together then add the milk/water and a pinch of salt. Mix well, cover and refrigerate overnight. 

When ready to serve, grate the apples and mix them in with the oats and yoghurt (add a little extra milk to loosen if needed). Stir in honey to taste and serve topped with pomegranate arils and pistachios. Full recipe and more photos are available now on the blog - click the live link in my profile.

Did you try any fakeaway recipes over lockdown? Please let me know in the comments - I would love to hear about it!
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019

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