Author: cateinthekitchen

Blueberry White Chocolate Muffin Cake

A couple of weekends ago, a fancy took ahold of me to make muffins. I was having a few girls over for brunch, and it seemed the appropriate thing to have on display for whetting appetites upon arrival. My only snag was that I didn’t own a muffin pan and nor did any of my known neighbours. I took to Twitter to ask if it would be a total disaster to bake muffin batter in a loaf tin instead, and the general consensus was that I should take the punt and it was unlikely that much would go wrong. This turned out to be correct, and my friends and I enjoyed our raspberry and white chocolate loaf cake immensely. So this week, I thought I’d repeat the experience with a brownie pan for my preferred shape of bake and here we all are. The recipe below is altered from the raspberry and white chocolate muffins that I found on BBC Good Food. All I’ve really changed here is the fruit, baking receptacle and oven temp/cooking …

Honey Oregano Halloumi + Courgette

While the summer may have packed itself up and left us for dead a little early this year, the same cannot be said for the courgette glut. With no access to a garden or allotment of my own, my source for this knowledge is the generous portion I seem to keep finding in my veg box delivery each week. It’s long been known that I’m not a courgette person. One of my most popular recipes to date – and one of the only ways I can truly enjoy them – is courgette brownies. However, throwing something into a brownie batter and baking it could only ever result in deliciousness. It’s cheating. It’s time for me to grow up and learn to love courgettes as the dinner-destined vegetable they are. I’ve been drizzling halloumi with honey and oregano for as long as I’ve been cooking, ever since seeing it on the internet somewhere (the only reason I ever do anything). I happened to have too many courgettes in the fridge and presumed no harm could come …

Beer, Marmite + Black Treacle Gravy

Whether we like it or not, autumn fast approaches. In a matter of weeks, the only thing keeping you going Monday to Saturday will be the promise of your Sunday roast. Coupled perhaps with a Gilmore Girls marathon and a thimbleful or two of whisky to push down the deep sense of injustice that boils up the back of your throat each time you remember that we went in to lockdown last winter, sat inside through heatwaves, weren’t allowed to go on holiday and now here we are on the wrong side of the year once more… but I digress. This has been my go-to gravy for a couple of months now, I won’t make anything else. It’s particularly handy because it doesn’t rely on meat juices, so fits the bill when I’m making veggie roasts (as I’m often inclined to do). It’s deeply savoury and packs a punch of intense flavour – particularly delicious with cauliflower cheese. I struggled (as per) to get this one written down because I’m such a by-eye cook and …