Category: Recipes

You will find quick and easy, made-from-scratch recipes made from seasonal ingredients.  There are some healthy recipes and quite a few treat recipes too. I cook the food that I love so this is not a comprehensive guide to cookery.

My focus is on Baking (particularly Cakes, Muffins and Biscuits and Cookies), Desserts (particularly Ice Cream, Meringue, Roulades and Sweet Tarts), Soups, Salads,  Simple Suppers (particularly Pasta and Savoury Tarts) plus a few Snacks, Sauces and Preserves.  I also have a few Drink recipes with a particular focus on home-made Gin.    These are the kind of goodies that you might get a great local independent cafe or coffee shop – perhaps minus the gin!

All of these dishes are aimed at those who either have basic cooking skills or, like me, just don’t have the time to spend hours in the kitchen but want to produce something tasty and delicious.

Blood Orange Cake

Blood Orange Cake

Easy, zesty Blood Orange Cake

This Blood Orange Cake makes the most of the unique flavour of Blood Oranges. These oranges are only in season for a short time but they brighten up the dull winter months of January and February. They are the most flamboyant citrus fruit, with skin coloured purple and orange like an Athena poster sunset and a deep red flesh. Even their pink juice is pretty!

There are a number of different varieties of Blood Orange but, in general, they have a stronger and sharper taste than ordinary oranges which makes them a fantastic flavouring in cakes and puddings. This Blood Orange cake is a twist on a traditional Lemon Drizzle Cake and makes the most of the fruit’s intense, orange sharpness. I have decorated my cake with dark red Candied Blood Orange Slices which add an intense marmalade flavour.

Due to their pigments, Blood Oranges also contain greater amounts of anti-oxidants than other oranges. I think that they are best used in dishes where they can add colour as well as flavour. Traditionally, they are used in winter salads in Sicily, combined with fennel, and also to make ruby coloured orange sorbet. Blood Orange juice is also a great addition to cocktails giving them a pretty pink colour combined with a citrus kick of flavour.

If you cannot get hold of blood oranges, you can use ordinary oranges as a substitute.

Blood Orange Cake

Blood Oranges

Other loaf cakes

I love baking and have lots of easy baking recipes for cakes, biscuits (cookies) and muffins. I especially like making loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them. Here are some of my favourites.

Blood Orange Cake

Blood Orange Cake recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blood orange cake

Blood Orange Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English
Print Recipe

Description

This Blood Orange Cake is very simple to make and uses seasonal Blood Oranges which have an intense flavour and beautiful purple and orange colour.

Ingredients

Scale
  • 125 g butter
  • 175 g caster sugar
  • 2 eggs
  • 175 g self-raising flour
  • 4 tablespoons of milk
  • 1 blood orange
  • 100 g icing sugar

Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.

  2. Grease a 450 g loaf tin and line the bottom with baking parchment.

  3. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)

  4. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.

  5. Once the eggs have been incorporated add the rest of the self-raising flour.

  6. Add the milk and the grated zest of your blood orange.

  7. Spoon the cake mixture into your prepared loaf tin.

  8. Put the tin in the oven and bake for 45 minutes.

  9. While the cake is baking, combine the juice from your blood orange with 100 g of icing sugar to form a thick syrup.

  10. Remove the cake from the oven and immediately pour the syrup over the top.

  11. Leave the cake in the tin to cool completely before removing.   If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.

  12. You can just leave it there – and I usually do!  However, if you want to decorate the cake further, you can add some Candied Blood Orange Slices.

Notes

Blood Oranges are in season in January and February.  If you cannot find any in the shops, you can use ordinary oranges.

Candied Blood Orange Slices

  • Candied Blood Orange Slices

Easy, seasonal Candied Blood Orange Slices

These Candied Blood Orange Slices are a great way of decorating cakes, such as Blood Orange Cake, and puddings.  They look attractive –  I love the fresh citrus colours –  and also taste good and are very easy to make.

You can make these slices with all types of citrus fruits, such as lemon and limes, grapefruits or little kumquats, in addition to oranges.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Candied Blood Orange Slices

Candied Blood Orange Slices

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 8–10 slices 1x
  • Category: Decoration
  • Cuisine: English
Print Recipe

Description

These Blood Orange Slices are a really easy way to decorate all kinds of cakes and puddings.  

Ingredients

Scale
  • 1 blood orange
  • 125 ml water
  • 75 g caster sugar

Instructions

  1. Thinly slice your blood orange.
  2. Put the water and sugar in a small saucepan.  Heat gently until the sugar dissolves.  Then increase the heat and bring the mixture up to boiling point.
  3. Put the blood orange slices into the sugar syrup and cook gently for 5 minutes until they are soft and translucent. 
  4. Remove the saucepan from the heat.  Leave the blood orange slices in the sugar syrup and allow to cool.
  5. When cool, remove the blood orange slices from the syrup and use to decorate cakes or desserts.
  6. Don’t throw away the syrup!  It will be a beautiful pink colour and strong orange flavour and is fantastic in cocktails or soft drinks.

 

Notes

If blood oranges are not in season.  This recipe can be used for ordinary oranges.  

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Blood orange cake

Blood Orange Cake

Candied Lemon and Lime Slices

Candied Lemon and Lime Slices

Easy Lemon Drizzle Cake

Lemon Drizzle Cake

Smoked Salmon Pate

  • Smoked Salmon Pate Fish Pate
  • Smoked Salmon Pate Fish Pate
  • Smoked Salmon Pate Fish Pate

Easy, home-made Smoked Salmon Pate

This easy Smoked Salmon Pate recipe tastes so much nicer than the ready-made, shop-bought equivalent. It combines the delicious flavour of smoked salmon with one of its traditional partners, cream cheese (think bagels and lox). The addition of lemon juice is crucial as this cuts through the richness of the salmon and the cheese.

If you buy slices of smoked salmon, it can get expensive. However, smoked salmon trimmings, which are available in many supermarkets, are perfect for this recipe. They have all the flavour of sliced smoked salmon but are much cheaper and, as an added benefit for this recipe, already in small pieces!

Smoked Salmon Pate is very quick and easy to make – you just process the ingredients in a blender and it is done! You can blend it as much as you like but I prefer not to make it absolutely smooth as I like to find a few pieces of smoked salmon when I spread out my pate.

In my opinion, anything involving smoked salmon smacks of luxury. And this pate also looks pretty with its pale pink colour. This makes it perfect for a celebration or romantic meal. Who’s to know it is so easy to make?

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Smoked Salmon Pate Fish Pate

Smoked Salmon Pate

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Tastebotanical
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: Serves 2
  • Category: Starter
  • Cuisine: British
Print Recipe

Description

This home-made Smoked Salmon Pate takes a  matter of minutes to make and tastes so good that you will never want to use the ready-made variety again!

Ingredients

Scale
  • 180 g cream cheese (such as Philadelphia, either full-fat or reduced fat)
  • 100 g smoked salmon trimmings
  • Juice of half a lemon
  • 2 tablespoons of double cream (optional)
  • Pepper to taste
  • Fresh herbs, such as dill or chives,  to decorate  (optional)

Instructions

  1. Put the cream cheese, smoked salmon trimmings, lemon juice and double cream (if using) into a blender and process until smooth.   
  2. Add pepper to taste.  You don’t need any salt as the smoked salmon is salty.
  3. Put the pate in a bowl and decorate with fresh herbs if you wish.  Dill or chives will go very well with the flavour of the pate.

Notes

You can choose to make a higher fat version of this pate by adding double cream and using full-fat cream cheese or make a lower fat version by omitting the double cream and using reduced fat cream cheese.

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Smoked Salmon Pasta

Spaghetti with Smoked Salmon and Fennel

Smoked Salmon Tart

Smoked Salmon Tart with Prawns

Spiced Carrots with Honey and Lemon

  • Carrot salad

A brilliantly easy and versatile recipe that can be made into a side, a salad, a dip or a sandwich filling!

Spiced Carrots with Honey and Lemon. Just the description makes my mouth water. The carrots are slow-roasted in the oven to bring out their earthy sweetness. Then they are tossed with warm Middle Eastern spices – cumin, cinnamon, paprika and cumin – and tossed in a garlic, lemon and honey dressing. The result is a flavour sensation – spicy, zesty and sweet.

And even better, these Spiced Carrots can be finished to make one of three different types of dish – a side-dish, a salad or a dip – all with the same punch of flavour. If you serve the carrots warm, they make a great side-dish to accompany a meat, fish or vegetarian main course. If you allow them to cool to room temperature, they make a fantastic salad. Finally, you can blend the carrots to make a dip which can be served with crusty bread or used as a sandwich filling.

I will often make a big batch of this recipe and use it as either a side-dish or salad for our family supper. The remainder is then blended into a dip which is used for working-at-home lunches or used as a sandwich filling for school lunch boxes.

This recipe is based on the Moroccan Spiced Carrot Dip from the wonderful Riverford Organic Farm. I use a bit more honey and ground ginger rather than fresh but the zingy flavours are all theirs! The recipe section of their website provides lots of inspiration about creative ways to use their fantastic, organic vegetables.

If you are in the mood for a zesty, flavourful winter salad, we have lots more at Tastebotanical. What about Thai Cucumber Salad, Aubergine with Soy and Honey, Roasted Pepper Salad or Roasted Beetroot with Yogurt and Tahini?

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Carrot Salad with Honey and Lemon

Spiced Carrots with Honey and Lemon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Serves 4–6 as a side dish 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: Middle Eastern
Print Recipe

Description

A brilliantly easy and versatile recipe which combines slow-roasted carrots with warm Middle Eastern spices and a garlic, lemon and honey dressing.  It can be made into a side-dish, a salad, a dip or a sandwich filling!

Ingredients

Scale
  • 800 g fresh carrots
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground paprika
  • 1 teaspoon ground ginger
  • 1 garlic clove (crushed)
  • 1 tablespoon runny honey
  • Juice of one lemon

Instructions

  1. Set your oven to 200 C/Gas Mark 6
  2. Peel the carrots and chop into disks about 3 mm thick.    
  3. Put the carrot disks onto a baking tray.  Add the olive oil.  Season with salt and pepper.
  4. Bake the carrot disks in the oven for around 30 minutes until they are soft and slightly brown at the edges.
  5. Remove the carrot disks from the oven and roughly mash using a fork.   
  6. In a large bowl, mix together the cumin, cinnamon, paprika, ginger, crushed garlic clove, honey and lemon juice.
  7. Add the roughly mashed carrots to the bowl and stir to combine.

Notes

This is a very versatile recipe.  It can be served warm as a side dish.  It can be served at room temperature as a salad.  Or you can put it in the blender and create a dip or a sandwich filling!

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Carrot Tart

Carrot Tart

Thai Cucumber Salad

Fried Aubergine with Soy, Honey and Chilli

Aubergine with Soy and Honey

Roasted Pepper Salad

Roasted Pepper Salad

Beetroot Salad

Roasted Beetroot Salad with Yogurt and Tahini

Roasted Beetroot Salad with Yogurt and Tahini

Easy and healthy Roasted Beetroot Salad with Yogurt and Tahini

  • Beetroot Salad
  • Beetroot salad
  • Beetroot Salad

This easy and healthy Roasted Beetroot Salad combines the earthy sweetness of beetroot with creamy Greek yogurt and the nuttiness of tahini. It also looks very attractive as the beetroot juices colour the yogurt a pretty pink and this with the dark red beetroot chunks. I recommend this recipe if you are trying to convert a confirmed beetroot-hater. Often those who claim to dislike this delicious and healthy vegetable have only eaten it when it is chopped into tiny chunks and doused in strong vinegar. If you are beetroot lover, have a look at our recipes for lovely sweet-sour Beetroot Tart and Beetroot Soup with Coconut.

Roasting the beetroots concentrates their flavour and, although it takes around 40 minutes, once they are cooked it takes only a few minutes to assemble the salad. If it is more convenient, you can roast the beetroots the day before you want to eat the salad. I am a big fan of roasting vegetables as I think it improves the flavour and retains the nutrients. Roasting is also a very easy way to cook as you just put them in the oven and leave them to it.

Tahini, which is a paste made from roasted sesame seeds, complements the flavour of the beetroot. It is used in hummus so, even it you have never used it in cooking, you will be familiar with its flavour. It is full of minerals and is healthy as well as very tasty!

When you are entertaining, I think offering a range of different types of salads, to which guests can help themselves, is a great option. Everyone can choose what they like (and come back for more!). This Roasted Beetroot Salad is fantastic in a mix which might include Broad Bean Salad and Roasted Pepper Salad plus a crisp green salad.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Beetroot Salad with Tahini and Yoghurt

Roasted Beetroot Salad with Yogurt and Tahini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: Serves 4–6 as a side dish 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
Print Recipe

Description

This Roasted Beetroot Salad combines the sweetness of roasted beetroot with creamy Greek yogurt and nutty tahini.   Once the beetroot have been roasted, it can be assembled in minutes.

Ingredients

Scale
  • 4 small raw beetroot
  • 300 ml Greek yoghurt 
  • 2 tablespoons tahini
  • 1 clove of garlic (crushed)
  • Salt 

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.  
  2. Wash your beetroot and loosely wrap each one in kitchen foil.  Place the wrapped beetroot on an oven tray.   Roast the beetroot in the oven for around 40 minutes until soft.   Remove the beetroot from the oven and allow to cool.  When they are cool enough to handle, remove the skins using a sharp knife.
  3. Chop the cooked beetroot into chunks of approximately 1 cm.
  4. Put the Greek yogurt, tahini and crushed garlic clove into a large bowl and mix well.  Add salt to taste.  
  5. Add the chopped beetroot chunks to the mixture in the bowl and stir to ensure that it is coated with the yogurt dressing.

Notes

You can use full-fat Greek yogurt or one of the varieties that is lower fat.  I generally use the 5% fat version rather than the 0% fat version.

This salad can be served either warm or at room temperature.  It can be made in advance and keeps well in the fridge for two or three days.

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Thai Cucumber Salad

Fried Aubergine with Soy, Honey and Chilli

Aubergine with Soy and Honey

Roasted Pepper Salad

Vegan Beetroot Soup with Coconut

Vegan Beetroot Soup with Coconut

Roasted Beetroot Tart

Beetroot Tart