Beetroot, Caramelised Onion and Feta Tart

This super simple tart is filling, delicious and a little messy. I always thought only my grandmother could make shortcrust pastry by hand but it turns out with a little intuition it's super easy! I went to my fridge this afternoon and my fiancée has done the shopping this week hence why we have a random array of ingredients sitting in the fridge.

Ingredients:
Shortcrust Pastry
- 4oz of plain flour
- 2oz of margarine or butter
- ice called water


Tart Filling
- two cooked beetroot
- one whole white onion
- a handful of feta cheese
- two tablespoons of balsamic vinegar
- one tablespoon of olive oil
- two tablespoons of sugar
- 100ml double cream
- 1 large egg

Method:
- Rub the fat into the plain flour until the mixture resembles breadcrumbs.
- Slowly add a teaspoon of water at a time using a knife (I don't know why but it works) to combine.
- Use your hands to pull together to create a dough.
- Wrap the dough in cling film and pop in the fridge until you've finished making the filing.

- Pre-heat your oven to 180C.
- Grease and flour a 20cm square tin.
- Finely chop the onion and beetroot and fry in the olive oil, balsamic vinegar and sugar until the onions are translucent.
- Pop the pastry into the tin and trim the edges.
- Place the beetroot and onion mixture into the pastry case.
- Whisk the egg and cream together with a pinch of salt and pepper.
- Pour the egg and cream mixture into the tin.
- Crumble the feta over the tart and bake in the oven for 20-25 minutes.

Serve with a garden salad and a dressing of olive oil, balsamic vinegar and lemon juice.

Black Forest Gateau Cake

If you read Knives.Forks.Spoons.Spears regularly you'll know I have a love for the retro and ridiculous and this recipe is just that. Nothing beats a simple chocolate cake and this little gem elevates that to a different level.

Black Forest Gateau was a big hit in the 1970's and I hope to bring back a little of that nostalgic charm with this twist on a humble chocolate cake.

Ingredients:
- 4oz self raising flour
- 6oz margarine or butter
- 6oz caster sugar
- 4oz coco powder
- 6 tablespoons of cherry jam (this can be any flavour of red berry jam but I feel cherry is best)
- 15 fresh cherries de-stoned and halved
- 250ml of double cream

Method:

- Pre-heat your oven to 190C.
- Cream together the fat and 6oz of caster sugar.
- Beat the eggs and whisk into the fat and sugar mixture.
- Sift in the flour and coco powder fold in being careful not to knock out the all important air.
- Grease two sandwich tins and place grease proof paper at the bottom and place in your cake batter.
- Bake for 25-30 minutes.

- Once the cake has cooled completely on a wire rack lightly whip the double cream until stiff peaks form.
- Using a pallet knife spread 3 tablespoons of the cherry jam on one cake and half the double cream on the other.
- Evenly place the cherry halves onto the jam side of the cake and place the cream side on top.
- Again using your pallet knife spread the remaining cream onto the top of the cake and the jam on top.


*top tip* This cake tastes delicious with warm chocolate sauce over the top. 

Light Lunches

I often struggle to make myself a quick lunch, packed with flavour and that will sustain me until the end of the day. Lately I've been trying to loose a little weight (for my wedding) and am hoping to eat my largest meal at lunch rather than before bed. Below is a delicious lunch that won't take hours to prepare.

Nicoise Salad

Ingredients:
- handful of green beans
- 2 medium eggs
- half a tin of tuna in brine (sustainable of course)
- 6 back olives
- 2 tablespoons of balsamic vinegar
- 3 tablespoons of olive oil

Method:
- Simply boil the eggs and beans in one pan on a medium heat for 4 minutes.
- Strain and flake your tuna.
- Once boiled place your beans onto a plate.
- Submerge the eggs into iced water and peal.
- Pop your tuna onto the beans and place on your sliced eggs.
- Slice your olives in half and pour over the balsamic vinegar and olive oil and season with a little black pepper.

Worlds Best Lemon Drizzle Cake

It might not look much but this little beauty has provided me with many a happy moment on the sofa with a cup of tea. It's a fool proof recipe that never fails to impress once your friends and family have had a bite!


Ingredients:
- 6oz self raising flour 
- 6oz caster sugar
- 6oz butter
- 3 medium eggs
- 2 large unwaxed lemons
- two teaspoons of caster sugar 
- separate to the other caster sugar

Method:
- Pre-heat your oven to 190C.
- Cream together the butter and 6oz of caster sugar.
- Beat the eggs and whisk into the butter and sugar mixture.
- Sift in the flour and fold in being careful not to knock out the all important air.
- Fold in the zest and juice of one of the lemons.
- Grease a spring bottom tin and place in your cake batter.
- Bake in the oven for 25-30 minutes.
- Remove from the oven (poke the cake with your index finger, if it springs back the cake is cooked).
- Mix together the juice of the remaining lemon and the two teaspoons of sugar in a small cup.
- Using a skewer poke several holes into the cake whilst it is still warm.
- Pour the lemon and sugar mixture over the cake whilst warm and allow to cool.


*top tip* Mix marscapone cheese and lemon curd together for a spectaculer accompaniment to elevate this simple cake to dinner party deliciousness.