ROCKING Raw Chocolate Banana Smoothie

Tags

AIP, Autoimmune Protocol, Chocolate, Dairy Free, Healthy Drink, Paleo, Primal, Shake, Smoothie, Summer Drink

(Image by TSL)

It’s a wee bit sticky in Sydney at the moment. The sort of heat that has edged just past fabulous and moved towards slightly uncomfortable. At least, that’s how it feels to this little Kiwi.

And, while we’re in the middle of summer down here, many of my fellow AIP bloggers are writing about winter warmers.

The ever so talented Samantha over at Sweet Potatoes and Social Change has just posted about a lip-smackingly gorgeous-looking AIP-friendly Salted Caramel Hot Chocolate recently. And, yes – I did say AIP-friendly.

If there’s no chocolate in Heaven, I’m not going.(Jane Seabrook, Furry Logic Laugh at Life)

And, while I love a hot chocolate just as much as the next girl, the current temperatures in this neck of the woods definitely lend themselves to something a little more cooling…

(Images by TSL)

This is a special treat kind of smoothie. Really, it probably falls more into the ‘shake’ kind of territory. But, on a scale of naughtiness where a big fat portion of chocolate mud cake with whipped cream, ice cream and chocolate sauce is the king, this baby barely even rates a blip on the monitor. And, it tastes REALLY good!

Before I go any further, I should mention that I make this number with raw cacao. Cacao is off the table on the elimination stage of AIP. In the early stages of my AIP caper I discovered that carob is not my friend. For the longest time, I was off all things chocolate. It was a dark period, indeed.

Fortunately, cacao is now back on the menu. Carob and cacao are interchangeable in this recipe.

ROCKING Raw Chocolate Babana Smoothie

• Servings: 2
• Time: 5 minutes
• Difficulty: easy
• Print

Ingredients:

2 x frozen bananas
4 x medjool dates, pitted
3 x Tablespoons raw cacao powder or carob powder
2/3 cup coconut milk
1 x cup water
4 x brazil nuts (optional, and only after reintroduction)
2 x large handfuls of ice

Method:

1. Throw your frozen bananas, dates, cacao/carob, coconut milk, water, optional brazil nuts and ice into your blender. Blend until smooth.

E N J O Y !

Dark Chocolate Dipped Strawberries… Summer’s Coming!

Tags

AIP, Autoimmune Protocol Reintroduction, Chocolate, Chocolate Covered Strawberries, dessert, Fruit, Hostess Gift, Sweet Treat

(Image by TSL)

There is nothing better than a friend, unless it is a friend with chocolate. (Linda Grayson)

It’s a good great week here at Casa TSL.

I’m having visitors over from New Zealand. As I write this, Sydney has clear blue skies. There’s a fresh feeling in the air.  A sense that summer is on its way. There’s not much that beats Sydney in the summer-time.

…AND, my autoimmune protocol food reintroductions are going well (so far, anyway!). I’m back on low levels of fruit. Berries are particularly good – less sugar than most. Nuts and seeds appear to be fine. I’m adding back a few spices. And, dark chocolate is officially back on the menu!

The greatest tragedies were written by the Greeks and Shakespeare…neither knew chocolate. (Sandra Boynton)

Last Friday night, I had dinner at a girlfriend’s place. Given my super-stringent dietary restrictions, I’m always so touched when a friend goes out of their way to accommodate me. And, of course, I’m off alcohol at the moment.

So, what to bring…?

The strawberry season has well and truly started down here. And, it seems like it will be a good one. You just never know with strawberries! The few I’ve sampled so far have been deep ruby-red in colour, and tasted juicy and sweet. YUM!

So, to celebrate the successful reintroduction of dark chocolate into my life, I thought I’d whip up some chocolate dipped strawberries as a wee ‘hostie gift’.

To be honest, this can hardly be called a recipe – it calls for only 2 ingredients. But, when strawberries are at their best, this is a seriously winning combination. And, who doesn’t love dark chocolate and strawberries?

You can even almost talk yourself into thinking its healthy, too

(in moderation, at least)

Dark Chocolate Dipped Strawberries

• Servings: depends on your appetite!
• Time: 30 minutes
• Difficulty: it's not even a recipe! - its just assembly
• Print

Ingredients:

1 x punnet strawberries (about 300g), carefully washed and dried
150g best quality dark chocolate

Method:

1. Line a tray with baking paper.

2. Break up your chocolate into pieces and pop into a heat-proof bowl set over a saucepan of barely simmering water. Ensure the bottom of your bowl is not touching the water. Stir occasionally, until melted. Remove from heat.

3. One at a time, dip each strawberry in chocolate, twirling to coat and place onto baking paper.

4. Refrigerate your chocolate-dipped strawberries until set.

5. Try not to eat them all at once!

E N J O Y !

Top Tip: Any left over melted chocolate can be poured into silicon mini muffin moulds. I pop a little Himalayan sea salt on top and sneak one at a weak moment. Delish!

I’m at the reintroduction stage of my autoimmune protocol adventure. That means I can start reintroducing foods that have previously been excluded. This is managed in a very systematic way – one food at a time, starting with things that are least likely to cause a problem (or that I miss the most!). I’m keeping a food journal and recording any unusual symptoms or changes in mood. It’s actually proving to be more work that strict AIP!

The Easiest Chocolate Recipe In the World…

Tags

Chocolate, Coconut oil, Dairy Free, Easy Chocolate, Gluten Free, Healthy Dessert, Healthy Sweets, Homemade Chocolates, Paleo, vegetarian

(Image by TSL)

Sometimes a girl’s gotta have some chocolate! (Carrie Underwood)

Carrie would get on well with LM. He loves his chocolate. In his world, chocolate is its own food group…

This particular recipe is so unbelievably easy, yet so unbelievably good, that I reckon you won’t be able to understand why you haven’t made it before. At least – that’s how I felt after making it for the first time.

And, that’s not all. The base recipe has just four ingredients. Yep – I said four! Items you have just lounging around in your pantry waiting to be made into
c h o c o l a t e . How good is that?

And, you can whip this baby up in less than 10 minutes. It truly is so easy. The only downside is having the patience to wait for it to set…

And, then the flavour combos you can create are endless. This time, I chose to add some toasted hazelnuts and popped the mixture into mini muffin cups. But, you could easily make wee nut clusters on a baking sheet. Any nuts would work – I just happen to prefer mine toasted. You could add some fruit or shredded coconut – Cherry Ripe inspired, maybe? You could even use the chocolate as a base for Chocolate Macadamia Butter Cups. Or, maybe some nut butter balls dipped in chocolate?

Easy Chocolate Hazelnut Cups

• Servings: 18 chocolates
• Time: 10 minutes + time to set
• Difficulty: easy-peasey
• Print

(Image by TSL)

Ingredients

For the base chocolate recipe

1/2 cup coconut oil
4 Tablespoons honey
1 cup best quality cocoa powder
1/2 teaspoon vanilla

Plus

1 cup toasted hazelnuts

Method

1) Prepare a mini muffin tin with papers or silicone cups

2) Place the coconut oil in a medium pot on a low heat. Once melted, add the honey and whisk.

3) Whisk in the cocoa powder. Once it starts to go glossy, remove from the heat and whisk again until smooth.

4) Add the vanilla and stir. Check for sweetness and adjust to your taste.

5) Add the hazelnuts and stir.

6) Place small spoonfuls of the mixture into your moulds. Refrigerate until set.

E N J O Y !

SERIOUSLY GOOD (not to mention SERIOUSLY EASY) Chocolate Pudding

Tags

Callebaut, Chocolate, Chocolate custard, Chocolate Pudding Recipe, Dairy Free, dessert, Easy Chocolate Pudding, Gluten Free, Paleo, Pudding, Recipe

TSL’s Easy-Peasey Dairy Free Chocolate Pudding
(Image by TSL)

Your face makes my soul want to eat chocolate pudding! (Andy Milonakis)

I know! Two recipes in one week. WHAT is the world coming to?

Well, it’s exam time for the teenager. Serious, final-year-of-school-ever exams. The big ones. And, I feel for him. It’s been (quite) a while, but I remember that exam feeling. Still makes me shiver on the inside a wee bit.

And, that means a little extra pampering is in order for the duration. A few sweet treats to keep energy levels up. Yesterday was chocolate-chip biscuit day. Today, it’s chocolate pudding.

Chocolate pudding is a favourite at Casa TSL, not least because it was one of the first dairy-free desserts I mastered when we discovered LM’s dairy allergy.

And, this one’s a corker. I know the ingredients by heart, and can’t even remember where I first came across this particular recipe.

Bella next to my ENORMOUS 2.5kg bag of Callebaut buttons
See – the bag doesn’t look nearly as big next to a poodle…
(Image by TSL)

Ever since I’ve had to be extra vigilant about the milk content of the chocolate I use in the kitchen, and since I discovered LM’s love for my wee Chocolate Macadamia Butter-Cups, Callebaut buttons* seem to have a developed permanent place in my pantry. I know, I know – a tad excessive to have a 2.5kg bag of chocolate. But, such very, very good chocolate. (I get mine from the lovely people at Paragon Foods. They deliver!)

So, back to the chocolate pudding. This recipe is an absolute doddle to make. Almost idiot-proof, even. And takes next to no time. I make it for 4 serves, but it is quite rich, so you could possibly stretch it to 6 if you aren’t feeding teenage boys or partners with a seriously sweet tooth…

TSL’s Easy-Peasey Dairy Free Chocolate Pudding
(Image by TSL)

Ingredients:

1 x 400ml tin of coconut milk
1/4 cup maple syrup
1 tablespoon arrowroot powder
1/3 cup cocoa powder
2 tablespoons boiling water
2 large egg yolks
1 – 2 teaspoons vanilla extract
85 g dark chocolate buttons (or break up dark chocolate into pieces)

Method:

1. Gently heat the coconut milk in a small pot.
2. While the milk is doing its thing, over a medium heat, whisk the maple syrup, arrowroot powder, cocoa powder, and boiling water.
3. Whisk in the egg yolks – one at a time.
4. Add the heated coconut milk and whisk. Continue for 5 minutes (I set my timer) or until the mixture thickens.
5. Turn off the heat and add the chocolate buttons and vanilla extract. Whisk until the chocolate has fully melted into the custard.
6. Pour into your serving vessel of choice (mine cost me about $1.50 from Ikea!) and refrigerate until ready to serve.

Enjoy!

* if you have a dairy allergy, Callebaut dark chocolate is not guaranteed 100% dairy free, but LM has no problems eating it.

Reece’s Peanut Butter Cups (TSL Style!)

Tags

Chocolate, Dairy Free, food, Gluten Free, Paleo, Pana Chocolate, Peanut butter, Peanut butter cup, Recipe, Reece's Peanut Butter Cups, Sugar

TSL’s Chocolate Macadamia Butter Pieces
(Image by TSL)

Make a list of important things to do today. At the top of your list, put ‘eat chocolate.’ Now, you’ll get at least one thing done today.(Gina Hayes)

I remember the first time I ever tried a Reece’s Peanut Butter Cup. It was well over twenty years ago, now. I was on a working-holiday in Lake Louise at the time. My very good buddy, Michelle, introduced me to this sublime wee number of super-sweet confectionary and we both lamented the fact that we could not find them in New Zealand back then…

Reece’s Peanut Butter Cup
(Image from here)

How times have changed! Reece’s are now readily available down under. But, here’s the thing, I try pretty hard to reduce the amount of sugar I have in my diet. And, let’s face it, because I do most of the cooking at Casa TSL, that means LM and the teenager also suffer from major sugar withdrawal. We have cut down our sugar consumption significantly. And, I just don’t eat such preservative-and-sugar-laden-yet-so-still-good stuff like Reece’s pieces anymore. 

Regular readers will know that LM has a seriously sweet tooth*. That hasn’t changed. We still indulge in our after dinner chocolate treats from Pana Chocolate. And sometimes, I get the urge to experiment a little…

And, yesterday was one of those days…

My good blogging buddy over at Clean Eating With a Dirty Mind posted about her version of Reece’s Peanut Butter Cups back in April. And, then I saw another version at Lexi’s Clean Kitchen recently. Clearly, it was time for me to take action!

I took a pinch of CEWADM’s recipe and combined it with a dash of Lexi’s. Then I added my wee Australian-influenced spin (macadamia nuts!). The end result was these seriously fab’ little morsels which have received the LM seal of chocolate approval.

TSL’s Chocolate Macadamia Butter Pieces
(Image by TSL)

They are surprisingly easy to make AND they only have five ingredients. Michelle, if you’re reading this, I’ll make you some next time you’re in town!

All you need is love. But a little chocolate now and then doesn’t hurt. (Charles M. Shulz)

Chocolate Macadamia Butter Cups (TSL Style)

You’ll need:

1 cup dark chocolate (72% or higher). I used 120g.
1/3 cup macadamia butter. I used my favourite Hand ‘n’ Hoe roasted macadamia butter but choose your favourite nut or seed butter)
1/2 Tbsp raw organic honey. Not an exact measurement. Sweeten to your taste.
1/2 tsp organic vanilla extract
Pink Himalayan sea salt flakes for sprinkling

You will also need about 12 mini muffin liners

Directions:

In a small bowl mix your macadamia butter, honey, and vanilla extract. Place bowl in freezer to firm up.

Break your chocolate into small pieces and melt by placing into a heat-resistant bowl over a pot of barely simmering water and stirring until smooth.

Drop about 1/2 a tablespoon of chocolate into the base each of your muffin liners. Swirl to coat thoroughly. Place into fridge.

Remove your butter mixture from the freezer and roll into small balls.

Take your muffin cases out of the fridge. Place a butter ball into the center of your chocolate and slightly flatten.

Top with the remaining chocolate and sprinkle with sea salt. Place in the fridge until set.

ENJOY!

Store any remaining butter cups in the fridge.

Makes about 1 dozen

TSL’s Chocolate Macadamia Butter Pieces
(Images by TSL)

*On our first date, when I asked if there was anything I needed to know about him, he said (and I quote), “I don’t share desserts”.

What’s On: Sydney Good Food & Wine Show

Tags

Adora Chocolate, Calvados, Chocolate, ChocoMe, Cider, Darling Harbour, Elizabeth Olsen, food, organic, Pana Chocolate, Peanut butter, Pics Peanut Butter, raw, Sydney, Two Elk

Pic and the Peanut Butter Fairy from Pics REALLY GOOD Peanut Butter
(Image by TSL)

Today LM and I tootled off to the Sydney Good Food & Wine Show at Darling Harbour for a squizz. Maybe I’m getting old (yes, I am), but these things seem to be getting busier and busier. And, maybe I’m becoming more like my Mum (yes, I am), because I find I don’t cope as well as I used to with crowds…

That being said, we had a great time wandering the aisles. I can recommend a visit if you’re in Sydney this weekend. I love chatting to food providores and it is always lovely to meet the people behind a product I particularly like.

Case in point, the ebullient Pic of Pic’s Peanut Butter. I’m a huge fan of Pic’s seriously good peanut butter. I even blogged about him back in February of last year (here). If you are passionate about your peanut butter, this is the brand for you. Promise!

I get way too much happiness from good food. (Elizabeth Olsen)

In terms of trends, it is clear that cider is the big thing in alcomoholic beverages. Somehow, it was too early in the day for me to sample wine, yet I managed to taste the ciders on offer. Go figure.

Two Elk Cider
(Image by TSL)

My favourite today was the pear number at Two Elk Cider. Apparently, this yummy stuff is a premium cider range, brewed and bottled according to tradition in Sweden.

Spirits of France
(Image by TSL)

And, while we’re on the subject of pears of the alcomoholic variety, LM sampled the Calvados on offer at the Spirits of France stall (30% pears, in case you were curious). He was obviously smitten – he bought a bottle!

Harney & Sons Fine Teas
(Image by TSL)

As I write this post, I’m having my first cup of Hot Cinnamon Sunset Tea from the lovely women at the Harney & Sons stall. I am in love with this tea. I first discovered it at a north shore café and have been looking for it since, so I was very pleased to see them at the show.

And, of course, we could not visit a food show without sampling some chocolate…

The lovely woman at Adora Chocolate
(Image by TSL)

I’m not sure if this is one of the sisters behind Adora Chocolate, but she was gorgeous AND it turns out Adora offers a large range of dairy-free chocolate (which kept LM engaged for quite some time!)

ChocoMe
(Image by TSL)

The beautiful-looking chocolates on offer from boutique chocolatiere ChocoMe were too scrummy to pass on, too. We sampled AND bought…

Pana Chocolate
(Image by TSL)

And, then there was the super team at Pana Chocolate (first blogged about back in 2012 under their previous name, Conscious Chocolate). This is the best-est, healthiest chocolate out there (so far, in my extensive search!) It’s raw. It’s organic. And, its made in Melbourne. ‘Nuts’ started out as my favourite flavour. Then,  ‘Eighty’ was launched. Today, I discovered the latest addition – ‘Sour Cherry + Vanilla’. WHat can I say? – YUM!!! You gotta’ try it!

The Good Food & Wine Show is on at the Sydney Convention & Exhibition Centre at Darling Harbour this weekend. Tickets start at $33. Doors open at 10am both Saturday and Sunday.

Fancy Schmancy Easter Greetings…

Tags

Cartoon, Chocolate, Easter, Easter Bunny, Easter Eggs, Funny, Holiday, Humour, Tradition

There’s always one party-pooper, isn’t there…
(Image from here)

Here’s hoping you all get LOTS of GREAT quality chocolate eggs this Easter…

 

TSL est toujours en vacances

Tags

Audrey Hepburn, Chocolate, Eiffel Tower, Fashion, food, France, French language, Mona Lisa, Musee Rodin, Paris, secrets of paris, Sydney, The Louvre, Travel

No introduction required…
(Image by TSL)

Paris is always a good idea. (Audrey Hepburn)

Bonjour TSL readers! A wee post from not-so-sunny Paris where LM and I are enjoying our last couple of days before crossing the channel…

Some observations:

1. Raspberries are so much better here than at home. I have been scoffing them at a rate of knots. I can’t express how much I love them. Seriously yummy!

2. Despite not speaking any French (beyond the extreme basics), LM has mastered the art of Gallic posturing and shoulder shrugs. He’s a natural. Who would’ve thunk it? Quite endearing, really.

3. Sydney would be a better city with a Metro like the one in Paris. No question.

4. Sometimes, (like today) I wish you could pick a new pair of feet when it feels like you have worn your old ones out. All this walking wears a girl out!

…and, some happy snaps as promised. I am not known for my photography skills, and more often than not forget to take pictures (its hereditary) so, apologies in advance!:

Hermes Flagship Store in Paris
Formerly a public swimming pool, now a super luxe example of how Hermes gets it right. Wow!
(image by TSL)

Louis Vuitton Flagship Store in Paris
Looking up at the most amazing atrium in the Louis Vuitton store on the Champs Elysees (& MJ, he didn’t buy the boat shoes!)
(Image by TSL)

A La Mere de Famille
The very lovely Heather from Secrets of Paris introduced us to ‘Les Folies de L’Ecureuil’ (the misadventures of the squirrel) from this fabulous chocolate shop. Yummo!
(Image by TSL)

Musee Rodin
One of my very favourite places to visit in Paris
(Image by TSL)

The most famous painting in the world…
What I imagine an average day in front of the Mona Lisa at the Louvre looks like
(Image by TSL)

Museum of Decorative Arts
…and right next door to the Louvre, gorgeous tapestries (among other things) from the 15th Century can be seen with nobody else in the room… Go figure!
(Image by TSL)

A dinner of snails, anyone…?
(Image by TSL)

On the Pont de l’Archeveché
LM being mysterious and interesting
(Image by TSL)

The Padlocks of Pont de l’Archeveché
(Image by TSL)

Do hope you are all well at your end. I shall try and pop in again from London.

A bientôt

Addiction Food, I’m Becoming Addicted

Tags

Chocolate, Coconut, Dairy Free, food, Gluten Free, Healthy Recipe, organic, Recipe, Shopping, Snack Recipe, Sweet Treats

Addiction Food Chocolate & Dark Chocolate Truffle
(Image from here)

ad·dic·tion
n.
Compulsive physiological and psychological need for a habit-forming substance

If you haven’t heard, there’s a bit of food realignment going on in TSL-world. I won’t bore you with the details but the upshot is dairy is gone (with the exception of a little butter), processed foods are pretty much all gone, our vegetable and leafy greens intake is h u m o n g o u s, and we’re eating as organically as possible*.

What hasn’t changed is LM’s sweet tooth nor his love of chocolate. Given the dairy embargo, I reckon a little chocolate treat is almost a requirement here at Casa TSL. I have posted already about the wonder that is Conscious Chocolate – the best-est, healthiest chocolate out there (IMHO). And now I bring you Addiction Food and their Coconut & Orange Dark Truffle – a decadent ‘special occasion’ truffle made with Callebaut Chocolate, toasted coconut with a hint of orange that is also dairy free, egg free and gluten-free… (sigh).

It is seriously yummy AND David Jones food hall now conveniently stocks them – which means that when I ask LM to pop into DJs for some salmon, he has to walk right past all the Addiction Food Bliss Balls, Choca Goji Rocks My Worlds, Superfood Powerballs AND Coconut & Orange Dark Chocolate Truffles. I believe we have already established LM’s purchasing prowess. Needless to say, I think it’s time I look for a Coconut & Orange Dark Chocolate Truffle alternative…

And, before a girl can gobble down another Coconut & Orange Dark Chocolate Truffle, up pops option #1. Discovered on terawarner.com, I think I shall have to give these yummy looking morsels by Joanne Newell a wee try. I shall let LM judge their success.

Orange-Chocolate Bliss Balls
(Image from here)

Orange-Chocolate Bliss Balls

Makes 20 balls

Ingredients

1 cup almonds
½ cup cashews
4 Medjool dates
1 cup raisins (sultanas)
1 orange, rinsed & dried
¼ cup cacao powder (or carob powder)
¼ cup desiccated coconut, for the mixture
½ cup desiccated coconut, for rolling

Method

1. Place all nuts into a food processor. Process until they look like a fine powder (a bit like breadcrumbs – this will take at least 20 seconds).

2. Chop the dates in half and remove the pit.

3. Add the raisins (sultanas) and chopped dates to the food processor.

4. Finely grate the orange’s zest. Put the zest into the food processor.

5. Juice the orange and add the juice to the food processor.

5. Add the cacao powder and coconut to the food processor, and process the mixture until it is like a thick, sticky dough. If the mix is a bit stiff, add a few drops of water.

6. Wet your hands, and pull off a small chunk of the mixture (about a tablespoon). Roll it into a ball. Then roll the ball in coconut. Continue until all the mixture is gone. Chill the balls for at least 1 hour.

7. Eat ’em up!

If you’d like to learn more about the yummy goodies offered by Addiction Food, you can check out their website here.

*By we, I mean LM and me – the teenager’s diet isn’t as restricted although I am forcing the veggies on him, poor poppet.

Not Quite Nigella (But Her Flourless Chocolate Orange Cake Recipe)

Tags

Birthday Cake, Chocolate, Chocolate cake, Dairy Free, Flourless Chocolate Cake, Flourless Chocolate Cake Recipe, Gluten-free diet, Gwynganna, Healthy, Nigella, Nigella Lawson, Orange, Recipe

Nigella Lawson Image from ‘Nigella Feasts’
(Image sourced from here)*

I don’t believe in low-fat cooking. (Nigella Lawson

So, for those of you who didn’t know, last week I was up at the Gwynganna Health Retreat on a gluten-free, dairy-free, red meat-free, sugar-free, caffeine-free, alcohol-free 7-day detox programme. Sound a little grim? It wasn’t. It was fantastic and I loved almost all of it**. Truly.

Don’t panic – I’m not planning on boring you with all the details. The thing is though – when you do a detox like that, you come back energised and determined to be healthy and stay in this semi zen-like state you worked so hard to achieve. For me, that’s just a little harder than it sounds.

Case in point – Wednesday was LM’s birthday. Tomorrow we have a few of our nearest and dearest coming over for a celebratory spot of afternoon tea. Being the wannabe domestic goddess that I am, I can’t let the occasion pass without creating a wee tasty something for my chocoholic birthday boy, can I?

So, I went a-googling. I wanted a gluten-free, dairy-free chocolate cake. Guess what I found? Trusty Nigella, the queen of over-indulgence, almost the last person I would have expected to help me, has the most positively commented upon version of the cake I sought. As it so happens, despite having three of Nigella’s cookbooks gracing my cookbook shelf, I do not own the one from whence the recipe came…

Nigella Lawson ‘Feast’
(Image from here)

Now, I know Nigella has her detractors. My Mum is not a fan. But – damn-it, Janet! – her recipes work. I’ve never had a dud. She’s up there with Nigel (Nigel Slater) and Delia (Delia Smith) for me as never-fail recipe providers. I just never expected her to give me a gluten AND dairy free cake recipe.

I eat healthily. It`s just that I eat enough for five healthy people. (Nigella Lawson)

So as I write this, I’m boiling oranges in preparation for making Nigella Lawson’s Flourless Chocolate Orange Cake tomorrow. Here’s the recipe, if you’d like it:

Nigella Lawson’s Flourless Chocolate Orange Cake

2 navel oranges (approx 375g in total)
6 eggs
200g almond meal
250g caster sugar
50g cocoa
1/2 tsp bicarb
1 tsp fleur d’oranger (orange flower water), optional
1 tsp baking powder
Orange peel for decoration

1. Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.

2. Drain, and when cool, cut the oranges in half and remove any big pips.

3. Pulp everything – pith, peel and all – in a food processor.

4. Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.

5. Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.

6. Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.

7. Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.

Flourless Chocolate Orange Cake
(Image sourced from here)

I’ll let you know how it turns out! If anyone has a fab’ gluten-free, dairy-free chocolate cake recipe that they’d like to share – I’m ALL ears!

*Can anyone tell me how Nigella gets her coloured cardigans to nip in at the waist like that? It may just keep me awake wondering! Hollywood tape?

**There were leeches