Chocolate Courgette Cake

Thanks to my future father-in-law, I found myself with a mini-glut of courgettes. My fiancé isn’t overly keen on them, so after dishing up ratatouille and roasted courgettes, I figured I needed a different approach.

I’d heard of chocolate courgette cake, but never tried it myself. I put the idea to the other half, who looked less than impressed, it must be said, but nevertheless, I pressed ahead, determined not to let these lovely veggies go to waste.

After trawling the web, I found this recipe, which I followed, apart from I used 1tsp of ground mixed spice, as I couldn’t seem to find ground cloves anywhere. I used the two 23cm round tin method and they needed the best part of an hour to cook, so keep checking with a skewer after 40minutes of baking.

When it came to what to fill the two sponges with, I was at a loss for a while, but after rummaging through the fridge and cupboards and realising the shops had closed as it was after 4pm on a Sunday, I decided to just make something up.

Armed with half a block of butter, half a pack of cream cheese, the leftovers from the tub of soured cream and some icing sugar and cocoa powder, I set to making a form of sorts of butter icing. I blended the butter, cheese and soured cream together before adding a couple of dessert spoons each of the icing sugar and cocoa powder, before beating together again. After tasting, I thought it still tasted of cream cheese, so added more of the two dry ingredients. After another mix, I really liked it, so put half the mixture on the first sponge, sprinkled with some chocolate chips (which I confess, along with the walnuts I’d forgotten from the original recipe!) and topped with the second sponge, before spreading the rest of the icing on top.

I found this a lovely, moist sponge and very tasty – even my courgette-hating fiancé enjoyed it. Now that has to be a recommendation surely!!!

chocolate courgette cake

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Upside-Down Chicken Pie

In the summer months, we may not feel like a warming pie for dinner, but turn that pie upside-down and you have a perfect summer dinner.

Start with ready-rolled sheet of puff pastry and score a margin, around 1.5inches around the edge. Don’t cut all the way through, you just want to fine where the edge is. Prick the centre many times with a fork, line it with greaseproof paper and weigh it down with baking beans. Give the edge of the pastry a milk wash and pop in the oven at 200C for 10minutes.

Whilst the pastry is cooking, toss two chopped chicken breasts into a large, deep frying pan and start to brown the meat. After a couple of minutes, add a chopped aubergine, courgette and onion to the pan and start to cook the veg through.

In a separate saucepan, melt some butter and mix in plain flour, to form a rue. Slowly pour in some milk, whisking all the time to avoid lumps. Allow a chicken stock pot to melt into the sauce.

When the pastry has had its 10 minutes, take it out of the oven and very carefully, remove the baking beans and paper – hopefully you should now have a big well, like a giant vol-au-vent! Lay the meat and veggies in the well, add a few cherry tomatoes and pour the sauce over the top.

Pop back into the oven for another 10-15minutes and then serve it up. You could, of course, ditch the meat for a veggie option and bulk out with any veggies you like.

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