Recipe Ideas: Cake with Yoghurt and raisins

Today, I want to share with you the recipe of my favourite Italian childhood cake (In Italian Plumcake, although no plums are in this recipe). This is super easy to make and also very versatile, you can literally mix the dough in 15 minutes and the oven will do the rest! Good for breakfast or for an afternoon tea. This time I’ve added 0 fat Greek Yoghurt and Raisins but you can be more creative and add whatever you like the best.

Good for breakfast or for an afternoon tea. Delicious!

 

Cake with Greek Yoghurt and Raisins
Cake with Greek Yoghurt and Raisins. Photo by Roman In London

 

Ingredients

3 medium Eggs
 140 gr of Sugar
Greek yoghurt  250 gr
Vegetable Oil 100 ml
00 flour 180g
Potato starch 60 g
Zest of 1 Lemon
 a pinch of salt
16 gr of Baking powder

Recipe

  1. Firstly, weight all the ingredients at room temperature. Place the eggs in a large bowl along with the sugar and a pinch of salt; mix them all with an electric mixer at low-speed initially, then you can increase it. When the mix becomes light and fluffy use the non-electric whisk instead. Add the greek yoghurt a little at time, stirring it with the whisk.
  2. Grate the zest of one lemon and add it to the mixture. Mix all the ingredients, then gently pour the oil in while continuing to stir.
  3. In a bowl, sift the flour, potato starch and baking powder, then add the powder a spoon at a time to the mixture, stirring with a spatula from the top downwards until you get a smooth mixture.
  4. Grease a loaf pan of 23 x 10x 7,5 cm and gently pour the dough while levelling it with a spatula. Bake it in a preheated oven to 170 degrees for 55 minutes.
  5. Test if it’s done with a toothpick: if pulling it out remains clean, it means that is ready; alternatively you’ll need to keep cooking for a few more minutes. When the plumcake is well browned, let it cool completely.
  6. Your Italian yoghurt ‘plumcake’ is ready to be served!

Note

Store the cake out of the refrigerator under a bell jar for 3-4 days max. Once cooked, it can be frozen and stored for up to 30 days.

 A Roman In London

 

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Home made roast Chicken Salad

Being sunday I thought that this would be an appropriate recipe to share, because who doesn’t love a roast on a sunday?

Whilst looking for some inspiration online I set a challenge to myself: to find a quick and easy recipe that it’ll use (possibly) as many ingredients as I already have in my fridge. It wasn’t as easy as I thought, but thanks to Jamie Oliver I found what I needed.

This salad is also healthy (which is a major bonus) and really really tasty. Please note: my version is slightly different from the original one.

Here is a list of what you are going to need:

 

For the Roast Chicken

Olive oil

1 Free Range chicken

salt

Pepper

fresh thyme

juice of a lemon

500 gr of cherry tomatoes

1 bulb of garlic

For the salad

200 gr of green beans

Extra virgin olive oil

parsley

6 spring onions

bread (I’ve used 2 slices of toasted bread)

So, first up pre-heat your oven and marinate your chicken with oil, salt and pepper. I’ve used leftover chicken strips instead, but the original recipe says that “it’s fully worth cooking the whole chicken to perfection”, so why not trying?

Once you’ve mixed these flavors you can put the chicken into the roasting tray and leave it cooking for an hour (if you have used chicken strips instead, as I did, half of the time will be enough).

Whilst the chicken is cooking you can start with the preparation of the salad. Cut the cherry tomatoes into halves and mix them with the garlic cloves. After 30 minutes throw them into the roasting tray with the chicken.

Once the the chicken is thoroughly cooked, remove it from the tray and leave it to cool down. Put the bread into the tray and leave it into the oven for 20 mins until crispy and slightly brown.

Remove the skin from the chicken and mix the meat with the resting juices. Cook your green beans for up to 6 minutes and add them to the meat, then add extra virgin olive oil, parsley and spring onions. Finally put the chicken back into the oven until crispy. Serve everything together in a tray (as I did) or a nice platter.

And .. Bon Appetit! Hope you ‘ll enjoy it as much as I did 🙂

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Recipe ideas: zucchini rolls with ham and soft cheese

zucchini rolls

This recipe is the result of one of my recent attemps at cooking (yeah for those who don’t know me well, literally, ATTEMPS). But I must admit that I am getting better at it and, last but not least, definitely putting an effort.

And as the wise Anonymous says:  “Cooking is love made visible”,  let’s show some love today!

Whilst wondering on the web I came across to this recipe from the Giallo Zafferano, an italian cooking website  which I truly recommend when in the look for some tasty and easy to repeat italian recipes.

This a light, fresh and remarkably easy to make appetizer which doesn’t require too much effort,  but at the same time,  is nice  to present on the table when inviting friends for dinner.

The ingredients are:
Zucchini slices 12
Robiola 100 g (any soft cheese will do the trick)
Ham (Prosciutto crudo like Parma is preferable) 40 gr
Chives , chopped 1 tablespoon
Pepper ground black pepper
Salt

1) Firstly, allow the Zucchini to lose part of their water, then cut them lenghtwise   – 2,3 mm- and then grill them side by side for at least 2 minutes per side. Less than that doesn’t really work me.

2) Mix in a bowl the soft cheese with the rest of the ingredients until they amalgamate together in a cream.

3) Leave the zucchini to cool down for a little while so you can easily spread the cream afterwards.

4) Roll the zucchini and garnish them with chives.

And there you have it!

In case you were wondering how many calories does a zucchini contain, here you can find the numbers:

 

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