400 g
tin butter beans (235g rinsed and drained, or pretty much any cooked white beans/chickpeas of your choice, e.g. canellini beans - chickpeas are a little stronger though) [256 calories]
120 g
softened butter, salted (or use extra virgin coconut oil, the solid white variety if you want to make it dairy free and increase the calories and add a pinch of salt) [884]
170 g
golden caster sugar (or your preferred sweetener in appropriate quantities, e.g. rapadura, coconut sugar etc.) [680]
5 eggs
(UK medium, i.e.
58 g
each) [438]
1/2 tablespoon
(7.5ml) good vanilla extract [22]
15 ml
tbsp almond extract (to taste, I use 1 full tbsp) [135]
100 g
ground almonds [645]
1 teaspoon
(gluten free) baking powder [3]
1/2 teaspoon
bicarbonate of soda
250 g
raspberries or cherries (or half of each if you can't decide!), frozen and defrosted is fine (you could use a reduced quantity of French glacé cherries if you want an enormous sugar hit, and don't mind the extra calories, but they're a bit sweet for my taste!) [81 or 130]
Moist and zingy, with little crunches from the coconut and a slightly crumbly texture - if you love lemon cakes, you will love this and you'll have fun getting people trying to guess what the 'secret ingredient is'
and rice, or rice noodles (or cauliflower rice, courgette/zucchini 'noodles') if serving as a main course - don't forget to add calories for the rice and salad
If you're not looking to make the GF DF variety, and just want normal cake bottoms, you could make plain or chocolate cake batter, and just put a tbsp or so in the bottom of muffin tins instead - or, you could make Jaffa muffins by using the orange and melted chocolate toppings on top of muffins - or even better, on top of chocolate MagicBeanCake muffins, for a really delicious twist
'Feed' the cake once a week or so with more brandy (or alcohol of choice), stopping a week before you intend to ice it, to allow the top of the cake to dry out a little
I served it with fresh orange segments (pith removed, by peeling the whole orange with a sharp knife then cutting out the segments) and some Greek yoghurt (or you could whip up some cream) with a little orange zest and honey whipped into it, scattered with chopped pistachios
Cream together the butter and sugar in a bowl (or in your food processor). Fairly cakes seemed like a simple solution, so we made this lemony version, and iced them with a little lemon-flavoured buttercream, and they turned out absolutely delicious
) and wanted to convert it and share my version with my friends who don't have a Thermomix or similar (this method also includes the Thermomix instructions in italics - ignore anything in italics if you're not using a Thermomix)
Or if you just want to make a mouth-watering chicken pie, then you could roast one just for this (or cheat and grab a rotisserie chicken on your way home - one large bird should give you enough for this with a little bit left over for sandwiches - but shhh, don't tell anyone I said that
It is mainly made with napa cabbage (also known as Chinese leaf lettuce) and/or a large white Japanese radish known as daikon or mooli (or a few other things), brined or salted and then flavoured with other ingredients such as red pepper flakes, fish sauce and/or anchovy sauce, garlic, ginger and spring onions (scallions)
Crumble the feta by hand into the spinach mixture, and stir in with a spatula (or spoon - obviously don't use metal utensils in the TM) to keep the texture of the crumbled feta intact
Essentially, this is just salmon, rice and vegetables - it's the dressing and garnishes that turn it into something a bit special, so you can cook your salmon, rice and vegetables however you prefer - if you would rather grill or pan fry your salmon, and griddle or boil your vegetables while you microwave your cauliflower rice, or serve on top of noodles (or courgetti
If you or your children (or fellow grown-ups. Also, at times, my methods may be a little cavalier, because I'm cooking for my family and friends, just like you are - and sometimes it's easier to illustrate them, than to describe each manoeuvre in minute detail (for both of us, trust me
Once they are the shape you desire (which doesn't have to be round, of course), place them onto a large baking tray lined with greaseproof baking paper (or you could just dredge it with a dusting of flour if you like), then place into the middle of a cold oven
Here it's been spread rather generously on a chocolate 'MagicBeanCake' (recipe here). You can also use to sandwich a cake together - it should do two layers if you don't spread it too thickly
A food processor to chop / mince the salmon (or you could do by hand or with a mincing machine). Pop your cubed salmon into the freezer for half an hour first, to make for easy mincing/chopping in a food processor, and make the texture as smooth or chunky as you like - a slightly chunky texture will give you deliciously moist and tender fishcakes
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Recipe serves one, easily doubled (or quadrupled. I do *love* eating sashimi, and the flavours of Japanese food - and I also love the additional flavour that is added by just searing the outside of fish like tuna and salmon before slicing it
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