IN SEASON


CAVOLO NERO CUPCAKES WITH CHOCOLATE FROSTING


These cavolo nero cupcakes contain hidden veg, meaning they taste like vanilla but have a wonderful bright green colour!


MAKES 12


50g cavolo nero leaves, thick stalks discarded


4 tbsp milk 150g butter, softened 150g caster sugar 2 large free range eggs 175g self raising flour


VIETNAMESE PHO WITH CAVOLO NERO & CASHEWS


SERVES 4


400g vermicelli rice noodles 500g chestnut mushrooms 2 garlic cloves, grated 3 tbsp ginger, grated 400g cavolo nero 4 spring onions Small bunch coriander 1 tbsp red curry paste 2 vegetable stock pots 2 star anise 50g cashew nuts 2 limes 3 tbsp soy sauce 1500ml water


1 Pop the kettle on to boil. Put the vermicelli noodles in a heatproof bowl and cover the noodles with boiling water, make sure they are fully submerged. Leave the noodles to soak in the boiling water uncovered for 8 mins. After 8 mins, check the noodles are tender and then drain them into a colander.


2 While the noodles are soaking, get on with the veg prep. Quarter the chestnut mushrooms. Slice the cavolo nero widthways into 1cm strips. Remove the roots from the spring onion and then slice as thinly as you can. Roughly chop the coriander.


3 With all your veg prep done, get on with making your broth. Heat a deep saucepan or wok over medium-high heat and add a splash of oil. When the oil is hot, add your mushrooms and cook for 5 mins or until they are nicely browned. Add your garlic and ginger and cook for 1 minute more.


4 Add the red curry paste, vegetable stock pot and the star anise along with the water. Bring the stock to the boil and stir well to dissolve your curry paste and vegetable stock pot. Once boiling, reduce the heat to low and add your cavolo nero. Simmer for 4 mins. Whilst your broth bubbles away, smash the cashew nuts with the bottom of a pan.


5 After 4 mins, taste your broth and make sure that your cavolo nero is soft and tender. Add your noodles to the pan and warm them through for 1 minute.


6 Season your broth with a squeeze of lime juice, the soy sauce and chopped coriander. Ladle your Pho into deep bowls making sure you share your noodles and veggies out evenly. Sprinkle over your crushed cashews and chopped spring onion.


www.hellofresh.co.uk


FOR THE CHOCOLATE FROSTING 100g butter, softened 250g icing sugar 6 tbsp cocoa powder 1-2 tbsp milk


1 Preheat oven to 170C/gas 3 and line a 12-cup muffin pan with paper cases.


2 Tear the cavolo nero leaves into bite sized pieces and steam them for a few minutes until tender.


3 Refresh by running under cold water to cool, then drain, squeeze out any excess moisture and chop up very finely.


4 Add the cavolo nero and the milk to a tall container, then puree until smooth with a hand blender.


5 In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, then beat in the pureed cavolo nero.


6 Sift in the flour and stir gently to combine.


7 Fill the muffin cups ¾ full with the batter and bake for 15-20 mins or until a skewer inserted in the middle comes out clean. Allow to cool in the pan for 10 mins, then transfer to a wire rack to cool completely.


FOR THE FROSTING 1 Beat the butter with an electric mixer until light and fluffy. Sift in the icing sugar and cocoa then add the milk and beat until smooth. If the frosting is too thick, add another tablespoon of milk. If it’s too thin, add a little powdered sugar, sparingly, until it reaches a thick frosting consistency.


2 Spoon the frosting into a piping bag and pipe over the cooled cupcakes.


veggiedesserts.co.uk


FOODLOVERMAGAZINE.COM | 31


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68