So you’re probably sick of reading about my love of Sophie Dahl’s cooking (I’ve already made her granola and orange yoghurt polenta cake this week) but please bear with me while I show you these photos of her kitchen. Okay, so it’s not Sophie’s actual kitchen (it’s actually part of a mega British mansion) but it is used as her kitchen on the television show The Delicious Miss Dahl that goes with her cookbook Miss Dahl’s Voluptuous Delights.
I love the exposed timber, huge expanses of white and the thought that it looks like a well used part of the home. The enamel pots and pans, milk glass cake stand and little collections of herbs and flowers are really grabbing my attention! I would love to be able to cook in this kitchen as it has easy access to lots of cookware and heaps of bench space in easy reach (plus who could forget the Aga) but for now I’ll have to immerse myself in the recipes instead.
Images: BBC2 and LivingEtc
Today’s recipe is another one from Sophie Dahl’s cookbook “Miss Dahl’s Voluptuous Delights”. I still have lots of Sophie’s lovely orange yoghurt and polenta cake to eat in the afternoon, but I needed to make something to enjoy for a quick breakfast during the week. I definitely don’t have time to whip up a batch of english muffins during the week!
This recipe for tawny granola, tucked into the autumn breakfast section of the book is my most used from this book. I like making this granola in bulk and storing it in a tin so that I can make a quick and delicious breakfast every day. The introduction to this recipe says that it “makes one feel very fifties housewife, because as it bakes the house is bathed in a warm cinnamon-y glow”, and it’s true, the house really does smell delicous when this is baking!
(recipe adapted from Sophie Dahl’s book)
- 2 C rolled oats
- 1/2 C whole almonds
- 1/2 C flaked almonds
- 1/2 C desiccated coconut
- 2 tsp vanilla
- 1/2 C honey
- 2 tbsp apple juice
- 1 tbsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground nutmeg
Preheat the oven to 160C.
Combine all the oats, almonds, coconut and spices together in a mixing bowl. Add the apple juice, vanilla and half of the honey and stir to combine. Add the remaining honey and stir a few more times until all ingredients are well combined.
Spread the mixture out on a baking tray fairly evenly and pop in the oven. Keep an eye on the granola, when it browns stir it a little to break it up and ensure it cooks evenly. It will need about 30 – 40 minutes in the oven in total. After taking it out of the oven allow it to cool before using.
The ingredient list is very flexible and it also tastes good if you swap some of the almonds with seeds or if you mix in some dried fruit such as currants or apricots after the granola has cooked. Try it with some yoghurt and poached fruit or fresh berries for a tasty and healthy breakfast or afternoon snack.
P.S. How cute is my little breakfast cereal tin? It makes for a lovely start to the day!
Last night I tried a new recipe from Sophie Dahl’s book “Miss Dahl’s Voluptuous Delights”. I’ve made lots of recipes from this book before – all very simple and mostly healthy. The book is split into recipes suitable for each season and then split again into breakfast, lunch and supper. The most exciting looking bit of the book though is the puddings chapter tucked into the back.
With the change in seasons, the orange tree in the backyard is down to the last few pieces of fruit and I decided that the Orange Yoghurt and Polenta cake would be the perfect way to enjoy the last few oranges. It’s also quite stress free and is simple to whip up using a wooden spoon or whisk – you don’t even need to pull the stand mixer out.
The cake tasted great and had a lovely texture. The little flecks of almond and polenta made it different to a standard flour based cake, but it was still quite light and fluffy. It would be perfect to share this with friends for afternoon tea although if I was making something for a dinner party I would probably choose something a little richer.
(recipe adapted from Sophie Dahl’s Miss Dahl’s Voluptuous Delights)
- 100 g butter, softened
- 1 C caster sugar
- 3 eggs
- 1 C self raising flour
- 3/4 C polenta
- 1/2 C ground almonds
- 1/3 C plain yoghurt
- 2 tbsp honey
- 4 tbsp orange juice
- finely grated zest of 2 oranges
Grease and line the base of a 23cm cake tin and preheat the oven to 160C.
Cream the butter and sugar together. Slowly whisk in the eggs, followed by the flour. Stir in the polenta, almonds, yoghurt, honey and the orange juice and zest.
Pour into the cake tin and bake in the oven for about 45 minutes. When the timer buzzes, check if the cake is ready by inserting a skewer into the middle of the cake. If it comes out clean, the cake is ready, otherwise cook for a few extra minutes.
Let the cake cool on a wire rack. Mix up a quick orange drizzle icing by mixing some orange juice with icing sugar and a little bit of warm water. Slice and enjoy with a cup of earl grey tea.