Almond Clementine Cake Squares #FoodieExtravaganza

Super easy to make, the rich batter for these almond clementine cake squares is whipped up in a food processor with long simmered clementines, which you don’t even peel. I’ve been making versions of this cake for years with great success. As long as your guests like orange marmalade and almonds, they are going to be huge fans, I promise.

Early last year a good friend and neighbor was traveling so she asked me to unlock her door for guests that were going to arrive at her home before she returned. She had prepared and frozen a lovely beef stew for them to reheat and popped it in the freezer. My other task was to put the stew in the refrigerator so it could thaw in time for their dinner.

I decided that such a wonderful beef stew also deserved an equally flavorful dessert. It was a winter day, chilly by Dubai standards, but my home was warm and the fragrant aroma of sweet orange hung in the air as my clementines cooked, and again, as the cake rose puffy and golden in the oven. Honestly, there is something therapeutic about baking this cake, perhaps it was channeling my inner Nigella.

Isn’t it wonderful when one can do a good deed and reap benefits as well?

Clementine Almond Cake Squares

This recipe is adapted from Nigella Lawson’s very first book, How to Eat, the Pleasures and Principles of Good Food, originally published in 1998. It is naturally gluten-free as long as you take care that your baking powder is gluten-free, of course.

Ingredients
8-10 tiny thin skinned clementines (about 1 lb 4 1/4oz or 575g total weight)
6 large eggs
1 1/2 cup or 300g sugar
3 cups or 320g ground almonds
2 teaspoons baking powder
1/2 teaspoon salt

Optional to serve: powdered sugar

Method
Cover the clementines with cool water in a large pot and bring them to the boil. Lower the fire until the water is at a very low rolling boil and cook for two hours. Check the water level occasionally and add more water to keep them covered, as needed during the cooking.

Drain the pot and set the clementines aside to cool. Once they are cool enough to handle, discard the stem stubs, cut the clementines in half around their equators and remove any seeds.

Puree the clementines in a food processor, peels and all, until smooth.

Note: The clementines can also be cooked a day or two ahead of baking. Once the clementines are cool, put them in a airtight container and refrigerate them until you are ready to bake, then follow instructions to remove the seeds, etc. and carry on with the rest of the recipe.

Preheat your oven to 350°F or 180°C and prepare your 13x 9 in or 33 x 23cm pan by lining it with baking parchment. Set aside.

Add the almond flour, sugar, baking powder and salt to the food processor and blitz for a minute or so until completely combined.

Add the eggs and blitz again until you have a homogeneous batter.

Pour the batter into your prepared pan. Bake for 45-50 minutes in the preheated oven or until a wooden skewer or toothpick inserted in the middle comes out clean.

Check the color of the cake as it bakes and cover it with foil if it starts browning too much before it is cooked through.

Remove the cake from the oven and leave to cool in the pan for about 10 minutes then slide it out of the pan using the parchment and leave it on the wire rack to cool completely.

This cake needs nothing more but it is pretty with a light sprinkling of powdered sugar. Cut into squares to serve as dessert or, indeed, with a cup of afternoon tea.

Enjoy!

This month my Foodie Extravaganza friends are wishing happy birthday to Anna Russell, Duchess of Bedford, the creator of afternoon tea. Our host is Camilla of Culinary Adventures with Camilla. She wrote, "Let's celebrate with anything afternoon tea-related. It can be your favorite tea, something made with tea, or something that you would eat at a tea party." Check out all the wonderful recipes we are sharing:

• Almond Clementine Cake Squares by Food Lust People Love
• Assorted Tea Sandwiches for Afternoon Tea by Karen's Kitchen Stories
• Cherry Almond Scones by A Day in the Life on the Farm
• Gourmet Fruit and Nut Crisps by Palatable Pastime
• Hawaij Coffee Scones by Caroline's Cooking
• Meat Pan Rolls by Sneha's Recipe
• Prickly Pear Lemon Curd by Culinary Adventures with Camilla
• Pumpkin Cranberry Scones by Simply Inspired Meals

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a reader looking for delicious recipes check out our Foodie Extravaganza Pinterest Board.

Pin these Almond Clementine Cake Squares!

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Rum Raisin Banana Muffins #MuffinMonday

An adult-only snack with a taste of the Caribbean, these rum raisin banana muffins are a tasty celebration of summer, sun and a beach holiday down the islands.

When I was little we lived for three years on the island of Trinidad, not far off the coast of Venezuela in the Caribbean Sea. On holiday weekends, it was a treat to be invited to go “down de islands” to stay with friends who had holiday homes there. “De islands” are the Bocas Islands which lie between Trinidad and Venezuela in a series of straits called the Bocas del Dragón or Dragon’s Mouth.

I remember those holidays as care- and mostly clothes-free. The houses were fairly basic and everything you were going to eat or drink had to be brought with you by boat. But down de islands, everyone was in a party mood and rum punch flowed freely for the adult crowd.

A favorite dessert in those days was homemade rum raisin ice cream. Even children were allowed to eat it! It’s a great flavor combination and banana is a welcome addition.

Rum Raisin Banana Muffins

Make these adult-only muffins child-friendly by replacing the rum with apple or your favorite natural juice.

Ingredients
3/4 cup or 115g seedless raisins
1/3 cup or 78ml golden rum
2 cups or 250g plain flour
3/4 cup or 150g sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ripe banana
1/2 cup or 120ml milk
1/4 cup or 60ml canola or other light oil
1 large egg

Method
Soak the raisins in the rum, turning them with a spoon occasionally so the top ones also have a chance of soaking up some rum. I find that this goes faster if you warm the raisins and rum. Either way, set the bowl aside until the raisins have plumped up a little. Not all of the rum will be absorbed.

Preheat your oven to 350°F or 180°C and prepare a 12-cup muffin pan by lining it with paper muffin cups.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In another smaller bowl, mash the banana with a fork. Add in the milk, oil and egg and whisk to combine.

Drain any unabsorbed rum into the bowl and whisk again.

Tip the drained raisins into the flour bowl and stir to coat them.

Pour the wet ingredients into the dry ingredient bowl and fold together until just combined.

Divide the batter between the 12 muffin cups.

Bake in the preheated oven for 20-25 minutes or until the tops are golden and a wooden toothpick comes out clean.

Leave to cool for a few minutes in the pan then remove to a wire cooling rack to cool completely.

Enjoy!

Check out the other lovely muffins my Muffin Monday group is sharing today!

• Apple Cinnamon Muffins from Palatable Pastime
• Blueberry Muffins with Blueberry Jam & Lemon Sugar Topping from Karen's Kitchen Stories
• Chocolate Chip Sourdough Muffins from A Day in the Life on the Farm
• Rum Raisin Banana Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Rum Raisin Banana Muffins! 

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Spicy Chicken Tikka Rolls with Herby Raita #FoodieExtravaganza

Made with boneless, skinless chicken breasts marinated with spice paste, these spicy chicken tikka rolls are juicy, flavorful patties to tuck in a bun with raita, cucumber and onions.

A lot of people cook with boneless, skinless chicken breasts because they are easy to handle and there are no worrisome bones or other parts to worry about.

Years ago, when we were living in a little oilfield town on the coast of Brazil, shopping was quite the challenge. The one reasonably sized supermarket was the worst place to buy animal products, so every shopping trip had to include a stop at the butcher for beef, the chicken shop for you-can-guess-what, and yet another establishment for pork and sausage.

Whenever a new company family came to town, I’d show the wife around and help her do her shopping, often translating as needed, if she didn’t speak Portuguese yet. I had been in Macaé almost a year when my now close friend Jacky moved there. We walked the children at school one morning and then started doing the rounds. I dropped her home later with all of her essentials, including a whole chicken for supper that evening.

She was horrified, and I was mortified to have forgotten to warn her, that when the chicken shop sells you a whole chicken, that’s exactly what they mean. Oh, it’s nominally plucked, but you get the head, feet with toenails, all the parts. We still laugh to this day because after having those beady chicken eyes still attached roll out of the bag looking at her, she waited till her husband got home from work and made him deal with cutting off and disposing of the bits she didn’t want to cook. “You should have called me!” I said, waaaaay too late.

The problem with boneless breasts though is that while they cook more quickly than chicken on the bone and have very little fat – great if you are watching your calorie intake - that’s also what makes them a greater risk for drying out. And nobody likes dry chicken!

My solution is to start with whole breasts and season them amply, for instance, with curry spice paste and salt. Then I add some onion and an egg and use my food processor to chop the breasts just enough so I can form patties. It only takes about a minute or so of short pulses. (By the way, this method also works great with pork or beef cubes.)

Of course, like all patties, these can still be overcooked so you’ll want to watch them carefully and remove them from the hot pan when they are just cooked through. They are best served right away or you can keep them warm by covering them with foil on a warm plate.

Spicy Chicken Tikka Rolls with Herby Raita 

This patty recipe is also wonderful made into small meatballs. Baked or pan-fried, they can be served with the raita as a dip.

Ingredients
For the burger patties:
4 small chicken breasts (about 1.1 lbs or 500g)
2 tablespoons curry spice paste (homemade from one these Jamie Oliver recipes https://www.jamieoliver.com/recipes/vegetable-recipes/easy-homemade-curry-pastes/ or store-bought)
1/2 teaspoon salt
1/4 medium onion, sliced plus extra for serving, if desired
1 medium egg
1 slice whole-grain sandwich bread

For the raita:
1/2 cup or 170g Greek yogurt (for creamiest results, use whole fat)
1 small red chili pepper, finely minced
1 tablespoon finely minced onion
2-3 tablespoons finely minced cilantro
1-2 tablespoons finely minced fresh mint leaves
good pinch salt

To serve:
Raita (see ingredients list above)
Sliced cucumber
Sliced onion
4 soft round rolls

Method
Use a sharp knife to cut the chicken into chunks. Add in the spice paste and sprinkle on the salt. Stir to coat the chicken. Cover the chicken with cling film or pop it in a Ziploc bag and refrigerate. This can also be done earlier in the day or even the day before.

Meanwhile, make the raita. Mix all the ingredients together in a small bowl. Set aside, covered, to allow the flavors to blend.

Put the egg and the onion for the burgers into your food processor and process until the onion is liquidized. Add in the marinated chicken cubes and pulse several times until the chicken is in small pieces.

Cut your slice of bread into small cubes and add them in with the chicken. Pulse a few more times, until the bread is incorporated.

Divide the chicken into four, and form each into patties.

It's going to be a bit sticky so lightly coat your clean hands with a little vegetable oil or dip them in water to stop the chicken sticking to them.

Cook the patties in a non­stick skillet or grill pan for about six to seven minutes each side.

If you have an instant read thermometer, the safe temperature for cooked chicken is 165°F or 74°C. Test the cooked patties right in the center.

To assemble the rolls, add a spoon or two of raita to each side of the bun and pop the burger on the bottom. Add sliced cucumber and onion, if desired. And perhaps a little more raita on the patty.

Enjoy!

This month my Foodie Extravaganza friends are celebrating National Sandwich Month along with our host, Wendy of A Day in the Life on the Farm. Check out all the tasty sandwiches below.

• Braaibroodjie - Grilled Cheese Sandwich From South Africa by Sneha's Recipe
• Caprese Focaccia Sandwich by Caroline's Cooking
• Italian Style Chicken Club Sandwiches with Pane al Latte by Karen's Kitchen Stories
• Jolly Holiday Specialty Toasted Cheese Sandwich by Simply Inspired Meals
• Spicy Chicken Tikka Rolls by Food Lust People Love
• Turkey Burger by A Day in the Life on the Farm
• Venezuelan Stuffed Arepas by Pandemonium Noshery

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

Pin these Spicy Chicken Tikka Rolls!

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Lemon Cream Cheese Muffins #MuffinMonday

These fluffy lemon cream cheese muffins are the perfect breakfast or teatime treat, with just the right amount of sweetness to balance the zippy lemon juice and lush cream cheese.

If you have only ever lived in one place, you might be amazed at the disparity of ingredients that exists from one country to the next. I’m not talking about specialty items either but things we completely take for granted in one place, that is unavailable in another.

When we were living in France, for example, I had no problems at all finding whole fat yogurt for our infant and toddler who, since they were younger than two years old still needed the milk fat for brain growth. Or so said the nutritional authorities at the time. But when we were on holiday visiting family in Houston, all the yogurt seemed to be low fat.

The reverse is true of firm cream cheese in blocks. They are standard in every American grocery store but many places overseas, for instance here in the Channels Islands, cream cheese comes in tubs and is whipped, completely unsuitable for recipes calling for normal cream cheese.

I get around these problems by having a shopping list for every country I travel to. In Malaysia, I buy crispy chili prawn paste, dried shrimp, good morning towels, Chinese sausage, curry powder and chili pork, just for a start.

In the US, there are many items on my list, which includes but is not limited to smoked sausage, dried black beans, Jif peanut butter, microwave popcorn, Crystal Light lemonade mix, Aunt Jemima Butter Light syrup, Karo, pecans and Crisco. You get the idea.

Recently we took the ferry to France and the shopping list was long! Wine, cheese, duck confit and saucisson, of course, but also practical things like rubbing alcohol, concrete nails and our favorite mayonnaise by Lesieur. Also on the list was cream cheese in blocks! Just so I could make these muffins.

What do you haul home from your travels, whether abroad or from another city or county close by? Extra points if it’s an ingredient I’ll then feel the need to add to my shopping list!

Lemon Cream Cheese Muffins

Fresh lemon juice and zest are preferable but if all you’ve got is lemon juice in a bottle, make these muffins anyway. They’ll still be delightful.

Ingredients
2/3 cup or 132g sugar
Zest 1 lemon
2 cups or 250g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup or 120ml milk
1/2 cup or 120ml canola or other light oil
1/4 cup or 60ml fresh lemon juice
2 eggs
5 1/3 oz or 150g cream cheese

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by lightly brushing it with oil or lining it with silicone muffin cups.  When I am baking with cheese, I find it’s best not to use paper muffin liners because the cheese can stick to it. If you have a non-stick muffin pan, that would be ideal.

In a large mixing bowl, whisk together your sugar and lemon zest. Set aside a rounded tablespoon of the lemon sugar for topping.

Add the flour, baking powder, baking soda and salt to the sugar bowl and mix thoroughly.

In another smaller mixing bowl, whisk together the milk, oil, lemon juice and eggs.

Cut the cream cheese into cubes and add them to the flour mixture. Stir gently to coat the cubes so they don’t stick together.

Pour your wet ingredients into your dry ones and fold until just combined. A little flour might still show.

Divide the batter between the muffin cups and top with the reserved lemon zest sugar.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.

Enjoy!

Check out all the delicious muffins my Muffin Monday friends are sharing today:

• Lemon Cream Cheese Muffins from Food Lust People Love
• Lemon Poppy Seed Muffins from Palatable Pastime
• Peach Zucchini Muffins from Farm Fresh Feasts
• Sourdough Oatmeal Raisin Muffins from A Day in the Life on the Farm
• Zucchini Morning Glory Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Lemon Cream Cheese Muffins! 

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Grilled Parma-wrapped Stuffed Sardines #FishFridayFoodies

These grilled Parma-wrapped stuffed sardines have a flavorful filling of spicy seasonings, breadcrumbs and toasted pine nuts. We cook them over hot coals, which crisps up the Parma ham and adds a delightful smokiness.

I am fortunate to be able to get fresh sardines at my local fish market here in the Channel Islands. In fact, with the exception of Singapore, where I could only assume the fishermen didn’t bother catching them because they would have sold for so little, they’ve been available every place we’ve lived. (On the other hand, Singapore had cheap green-lipped mussels, something we never saw in Malaysia. Same fishing waters so it was a mystery.)

We love fresh sardines because they are not only full of flavor but they are quick cooking and cheap. If you are lucky enough to have a fishmonger who will debone the sardines for you, you are off to an easy start. If not, it’s really quite simple. Check out this butterflied stuffed sardine recipe for instructions with photos.

This month it’s my turn to host Fish Friday Foodies so I chose Grilled Seafood as our theme. Make sure you scrolled down to the bottom to check out the other grilled recipes we are sharing.

Grilled Parma-wrapped Stuffed Sardines

These guys make a lovely dinner with side dishes or serve them up individually on a bed of lightly dressed mixed greens as a starter at your next barbecue.

Ingredients
1/4 cup or 35g toasted pine nuts
1 tablespoon olive oil, plus extra for greasing the aluminum grilling tray
1 large onion, peeled, finely chopped
1 red chili, finely chopped
1 large clove garlic, peeled and minced
2/3 cup, loosely packed, or 40g fresh breadcrumbs
1 tablespoon butter
Fine sea salt
Freshly ground black pepper
10 small sardines, gutted, heads and bones removed
5 slices Parma ham, cut in half lengthwise

Lemon wedges to serve and parsley to garnish, optional

Method
First, make the stuffing: Heat the olive oil in a pan and gently cook the onion, garlic, chili until they are tender and almost a mush. Do this slowly so they don’t brown too much or scorch.

Remove from the heat and leave to cool slightly, then stir in the butter, the breadcrumbs and pine nuts. Season with a sprinkle of salt and pepper.

Open the deboned sardines up and divide the filling between them.

Fold them back into shape then wrap each one with a half slice of Parma ham.

Refrigerate covered with cling film, until ready to grill.

Light coals in your barbecue pit. When they are grey, which usually takes about 20 minutes, you are ready to grill the sardines. Meanwhile, lightly grease an aluminum grilling tray* with olive oil.   (*Amazon affiliate link)

Place the grilling tray on the barbecue grill and add the stuffed sardines.

Cook for a couple of minutes uncovered, then put the lid on with the vent well open for another three.

Use a metal spatula to loosen the sardines from the grilling tray, then turn them over carefully.

Cook for another couple of minutes uncovered, then put the lid on, again with the vent well open.

Cook for another 4-5 minutes or until the sardines are cooked through. I gently separate the meat with the point of knife at the thickest spot to check. It should be whitish and opaque.

Transfer the stuffed sardines to a warmed serving dish, sprinkle with parsley and serve with lemon wedges.

Enjoy!

Check out the other grilled seafood dishes my Fish Friday Foodies friends are sharing today!

• Campfire Salmon from Culinary Adventures with Camilla
• Grilled Cajun Style Gumbo from Palatable Pastime
• Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
• Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
• Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
• Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Pin these Grilled Parma-wrapped Stuffed Sardines! 

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