Delicious UK - (09)September 2020

foil(seeMakeAhead),thenbakeon

a trayfor15-20minutesuntilthe

butterhasmeltedandthebreadis

crisp.Setasideandkeepwarm.

3 Microwavethespinachfor

2 minutesonhigh,thenputin

a colandertodrain.Usea wooden

spoontosqueezeouttheexcess

moisture,thenroughlychop.

4 Heatthebutterina large

saucepanovera mediumheat.Add

theonionandcookfor 10 minutesor

untilsoftened.Stirinthecream

cheeseandmilkuntilthecream

cheesemelts.Combinethecheddar

andflourina bowl,thenaddbitby

bittothemilkmixture,stirringin

betweeneachadditionuntilsmooth.

5 Removefromtheheat,stirinthe

feta,spinach,lemonzest,parsley,

dillandnutmeg,thenseasonwith

saltandpepper(seeMakeAhead).

Servewiththewarmbread,

scatteredwitha littleextrafeta.

PERSERVING422kcals,32gfat

(19.5gsaturated),10.2gprotein,

22.2gcarbs(3.1g sugars), 0.7g salt,

3.5g fibre

Plumandalmondcake

SERVES10-12.HANDS-ON TIME 20 MIN,

OVEN TIME 2 HOURS

MAKE

AHEAD

Starttherecipeatleast

7 hoursaheadortheday

before.Thefinishedcake

willkeepfor3-4daysina sealed

container in the fridge.

• 4 largeplums,quarteredand
  stoned,or8 smallerplums,
  halvedandstoned


• Finelygratedzestand juice
  1 smallorange


• 180gunsaltedbutter,softened


• 150gsoftbrownsugar


• 150g golden caster sugar
  
  
  • 450ggroundalmonds
  
  
  • 3 mediumfree-rangeeggs
  
  
  • 1 tspgroundallspice
  
  
  • 280gGreekyogurt,plusextra
  
  
  • 75gpistachios,roughlychopped,
    plus a few extra to serve
  
  
  
  

YOU’LLALSONEED

• 23cmroundspringformcaketin,
  baseandsidesfullylinedwith
  compostablenon-stickbaking
  paper;standmixer(usefulbutnot
  essential); handheld electric
  mixer

1 Heattheovento150°C/130°Cfan/

gas2.Puttheplumsina bowlwith

theorangezestandjuice,toss well

tocoat,thensetaside.

2 Putthebutter,bothsugarsand

350gofthegroundalmondsin

a standmixerfittedwitha paddle

attachment.Beatona medium

speeduntilcombinedandsmooth

(ordothisina mixingbowl using an

electrichandmixer).

3 Ina separatelargebowl,usean

electrichandmixertowhiskthe

eggs,allspiceandyogurtona

mediumspeeduntilcombined.Add

halfthealmondmixtureandthe

remaining100ggroundalmonds,

thenwhiskagainuntilsmooth.

4 Usinga spatulaorthebackofa

metalspoon,presstheremaining

almondmixtureevenlyoverthe

baseofthepreparedcaketin.Pour

inthecakebatterandtapthetin

gentlyontheworksurfaceto

removeanyairbubbles.

5 Arrangetheplumsevenlyoverthe

top,thenscatterwiththepistachios.

Bakefor1 hour 30 minutesoruntil

theedgesarewellset,thenremove

fromtheovenandcoverwithfoil.

Bakefor 30 minutesmoreoruntil

thecentrefeelsfirmtothetouch.

6 Removethefoil,putthepanon

a wireracktocoolcompletely,then

chillfor4 hoursoruntilcold.

Removethecakefromthetinand

transfertoa servingplatter.Serve

chilled,withyogurtandpistachios.

PERSERVING(FOR12)535kcals,

39.9gfat(11.8gsaturated),14.3g

protein,29.6gcarbs(28.5g sugars),

0.1g salt, 0.4g fibre

Herbedgarlicbreadwith

warmspanakopitadip

SERVES8.HANDS-ONTIME 35 MIN,

OVENTIME15-20MIN

MAKE

AHEAD

Preparethebreadreadyfor

bakinguptoa fewhours

ahead.Youcanmakethe

dipuptoa dayahead:cool,cover

andchill,thenwarmthrough gently

ina pantoserve.

FOOD

TEAM’S

TIP

Checkthecheddar

andfetaarevegetarian if

they need to be.

• 200gspinach


• 20gunsaltedbutter


• 1 smallonion,finelychopped


• 40gcreamcheese


• 180mlmilk


• 150gcheddar,grated (see tip)


• 1 tbspplainflour


• 100gfeta,crumbled,plusa little
  extratoserve(seetip)


• Finelygratedzest1 lemon


• 2 tbspeachfinelychopped flatleaf
  parsleyanddill


• ¼ tsp freshly grated nutmeg

FORTHEHERBEDGARLICBREAD

• 200gunsaltedbutter,softened


• Bunchchives,finelychopped


• 1 tspdriedmarjoramororegano


• 4 garliccloves,finelychopped


• 1 sourdoughbaguette or 1 small
  sourdough loaf

1 Heattheovento200°C/180°Cfan/

gas6.Forthegarlicbread,combine

thebutter,chives,marjoramand

garlicina bowlandseason.Using

aserratedknife,makedeep

incisionsinthebread,3cmapart,

makingsureyoudon’t cut through

tothebottom.

2 Spreadthebuttermixturein

between the cuts. Wrap the bread in RECIPES:

JEN

BEDLOE,

KIRSTY

CHIAPLIAS,

RODNEY

DUNN,

KIRSTEN

JENKINS,

ANSON

SMART,

ELLIE

AND

SAM

STUDD.

PHOTOGRAPHS:

BEN

DEARNLEY,

JEREMY

SIMONS, MAJA SMEND, BRETT STEVENS. FOOD STYLING: KIRSTEN JENKINS. STYLING: TONY HUTCHINSON, EMMALY STEWART. ILLUSTRATIONS: ISTOCK/GETTY IMAGES

42 deliciousmagazine.co.uk

make it special.