Eight Things I Ate This November

I kicked this month off my heading to a local favourite, The Winchmore. They do a killer Sunday roast and one where the trimmings aren’t an after thought. Get the Roasted Belly Pork, I promise you you don’t be disappointed.

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Jones & Sons have recently relocated to Gillet Street. They boast a banging boozy bottomless brunch where both of the food AND drinks are bottomless. Wants not to love? If you’re a big group be sure you book in advance otherwise you’ll leave disappointed.

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I had dinner last week with a friend from college, Serena, at Gunpowder in Spitalfields. If you haven’t been you seriously need to add it to your wish list. They serve Indian small plates which have been crafted to perfection. If there’s one thing you on the menu that you have to order, it’s the Aloo Chat – a dish where potatoes sing with Garam Masala and dressed in creamy yoghurt and topped with fried onions and chickpeas.

gunpowder-food

Scott and I headed to Franco Manca before hitting up the Fantastic Beasts. They serve up some of the best pizza’s in London, I adore their Sourdough bases and their a bargain at between £5-£9.

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This month I was taken out on a client lunch and got the opportunity to head to Hawksmoor – A place I’ve been dying to try it out since I started working in London. The rumors are true, Hawksmoor steaks are brilliant. I opted for the Fillet Steak, which just melted in the month. And, their starters are every bit as good – the Roast Scallops were served piping hot on the shell were delicious.

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Clerkenwell Grind is the newest member of the Grind family. Scott and I headed to their soft launch earlier in April and raved about it. Their drinks and delicious food will have you reaching for your camera for every dish. Breakfast includes treats like Kimchee and Mushroom Croquettes and French-Toast Banana Bread, and during their Dinner service they tempt you with delights such as, the Sweet Potato Harissa Cakes with a Duck Egg and Truffle Tagliolini.

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I love baking and my cupboard is full of every type of flour and sugar available. But sometimes I like to mix it up and try healthy alternatives. This month I made a Carrot Cake with a twist, it’s got no refined sugar and I’ve sweetened the cake naturally using mashed banana and pure maple syrup. It’s so yummy and moist, if you have a spare afternoon I highly recommend making this bake.

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I’m not sure how I’ve managed it, but it’s taken me until now to try Dishoom. It’s regularly voted as one of the top 10 restaurants in London and I finally get the hype. I headed there for brunch one weekend in October for my dad’s birthday and it was bloody delicious. They serve up a Bombay-inspired breakfast offering spiced versions on your traditional breakfast grub. Keep your eye out for my full review coming soon…

dishoom-bombay-breakfast

 

 

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Healthy Carrot Cake

I get my love of carrot cake from Scott and one of the reasons I adore it is because it’s so moist. This favourite bake of mine has been tweaked in various ways to make it a little healthier.

I’ve opted for wholegrain flour instead of white flour and instead of sugar I used naturally sweet mashed banana and pure maple syrup, and I’m using coconut oil to lock that moistness in.

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I refuse to have carrot cake without a cream cheese forsting and for this healthier verision I’m adding coconut milk and maple syrup. You’ll be amazed at the cloud-like forsting it makes.

You’ll need… 

For the cake:

  • 200ml coconut oil
  • 1 large rip banana (mashed)
  • 125ml maple syrup
  • 3 eggs
  • 225g wholegrain flour
  • 1 tbsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 1/2 tsp ground ginger
  • 275g grated carrots
  • 40g shredded coconut

For the frosting:

  • 1 can full-fat coconut milk (chilled overnight)
  • 150g cream cheese
  • 1 lime (zest only)
  • 4 tbsp maple syrup

 

Prep Time: 30 minutes (not including time to cool)

Cook Time: 1 hour

Preheat the oven to 160°c and line a 8 inch round cake tin with baking parchment.

In a large bowl, mix the oil, banana, maple syrup and eggs until totally combined. Then mix in all the remaining cake ingredients and spoon into the prepared tin. Bake for 1 hour or until springy when pressed lightly. Leave the cake to cool for 10 minute before turning out onto a cooling rack.

Now to make the frosting… Scoop the thick white layer of the chilled coconut milk into a mixing bowl, leaving the liquid behind. Whisk with an electric mixer until it becomes thick and creamy (liked whipped cream).

Then add the cream cheese, lime zest and maple syrup and chill in the fridge for 20 minutes whilst you’re waiting for the cake to cool.

When the cake is cool spread the frosting over the top and then serve!

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