Pack a healthy protien punch into your meals with Quorn

One of the main challenges I have been facing off late as I am trying hard to throw off weight is maintaining a high protien diet and keeping my meals low on fat. Believe me it’s tricky trying to go low on sugar, saturated fats and ensuring blood sugar and cholesterol are at acceptable levels too- almost like a tight rope walk!

But even if you do not need to actively lower your cholesterol or sugar levels and are just looking for a healthier alternate to protein from meat sources I would consider including Quorn in your diet. I first tried Quorn simply out of curiosity. Both my husband and me love lamb mince but eating it more that 2 times on a week made me really feel very guilty. But swapping Quorn mince for lamb, once a week was something we are happy to do.

I always marinate Quorn mince with spices overnight and leave it to soak in all the flavours overnight. So when I was invited to an event to cook with Quorn at the Underground Cookery School, I was quite keen to see what recipes they had in mind.

Starters for the evening

Starters for the evening

We started by making dessert – always a great way to start the evening! Chocolate Torte was on the menu and we really enjoyed working with chocolate and working to an easy recipe created by the Underground Cookery School .

Chocolate Torte

Chocolate Torte

Next it was the BBQ pulled Quorn and pink coleslaw followed by Quorn Thai Curry – which I enjoyed making the most. I really loved the recipe created by Denise.

Denise in conversation with bloggers at the #quorncooks event

Denise in conversation with bloggers at the #quorncooks event

And for you, my readers here its is for you:

Quorn Thai Curry

Serves: 10



  • 1 tbsp vegetable oil
  • 1 tbsp korma paste
  • 2 tbsp vegetarian Thai green curry paste
  • 500gm Quorn pieces


  • 1 tbsp vegetable oil
  • 400gm onions, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 1 tbsp fresh grated ginger
  • 60gm fresh coriander
  • 1 tbsp fresh, frozen or dried lime leaves (optional)
  • 1 1/2 tbsp turmeric
  • 1 vegetable stock cube crumbled
  • 2 x 400 gm tin coconut milk
  •  3 tbsp sweet mango chutney
  • 30 gm fresh basil
  • 350 gm red peppers, thinly sliced
  • 200 gm mangetout or sugar snaps, halved
Quorn Chicken Pieces

Quorn Chicken Pieces


  • Mix the marinade ingredients together in a bowl until the Quorn is coated. Transfer to the fridge to marinate for at least 30 minutes.
  • To prepare the sauce heat the oil in a pan then gently fry the chopped onion, garlic and ginger for 5 minutes until softened but not coloured.
  • Add half of the coriander, the lime leaves, turmeric, stock cube, coconut milk and mango chutney. Gently bring to the boil then simmer, covered for 20 minutes. Add the basil and remaining coriander to the sauce for the last 5 minutes of cooking time then remove the pan from the heat and blend until smooth with a hand blender.
  • Meanwhile transfer the marinated Quorn pieces to a baking tray and cook in a moderate oven 180°C/Gas Mark 4 for 12 minutes. Remove from the oven and reserve.
  • Add the Quorn pieces, red pepper and mangetout to the sauce and simmer for 5 minutes or until the vegetables are just cooked.
Quorn Thai Curry

Quorn Thai Curry

While our curry was bubbling away we sat through a presentation over wine and a  Q-A session. The question many of the bloggers had – as am sure many of you do was – what exactly is Quorn made up of?

Quorn’s core ingredient is a plant protein that is exceptional at replicating the texture and taste of meat.  This is a naturally occurring fungus, which is harvested through a fermentation process. Other key features that make it a great choice are:

  • Quorn has no cholestrol and is high on fibre
  • From the sustainability perspective consider this Quorn mince uses 90% less greenhouse gasses than lean beef mince,

It was lovely to meet so many bloggers that evening and also bump into familiar faces like Leyla Preston and Becky. And for me it’s always a good feeling to come back to Underground cookery school where Chef and Patron Matt Kemp and his able team of chefs ensures that every blogger feels welcome, wine glasses never run dry and cooking is fun all the way.

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The BBQ pulled Quorn was delicious and I really liked the texture of quorn and how easily it had taken up the flavours of the seasoning used. Paired with pink coleslaw it makes for a really great snack and a lovely idea for a summer BBQ.

BBQ pulled Quorn and pink coleslaw

BBQ pulled Quorn and pink coleslaw

Served with steamed basmati rice, perfectly done – each grain cooked to satisfying perfection was the creamy Thai Green curry – this was the most satisfying dish that evening and one that I am happy to make at home over and over again.

Both hubby and me love our meat and seafood but we are consciously trying to eat healthier, include more vegetables and fruits in our diet and look for healthier protein choices. That’s where Quorn comes in. Quorn certainly is a healthy protein alternative with a wide range of options – a solution to both vegetarians and the rapidly expanding group of people wanting to reduce their meat consumption.



Today is World Meat Free Day, why not create your very own easy vegetarian delight for an easy dinner at home tonight? And for those feeling less adventurous there’s many options Quorn has like my favourite Quorn steaks – served with a peppery salad of rocket leaves and fresh summery cherry tomatoes they go down a treat.

World Meat Free Day

World Meat Free Day

*With  thanks to Quorn for the invite and for the team at Underground Cookery for another great experience.  All photographs used in this post are courtesy Preston Perfect Photography. No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own.

Whole Masoor dal and Tofu salad

The long Easter weekend has sped past far too quick for me and am back to work. I just wanted to keep lunch really light today – guilty after ordering a Chinese takeaway yesterday *sad face*

So this recipe is basically me throwing together stuff found in my fridge, not necessarily planned but just what I thought would taste yummy and am very pleased with the result.

I am currently in love with a few things like red lentils, avocados, butternut nut squash, oranges, baby spinach, baby kale, walnuts and matcha green tea. I somehow can’t seem to get enough of this. Also my love affair with tofu is just getting more passionate.

Whole Masoor Dal and Tofu salad

Whole Masoor Dal and Tofu salad

Serves: 2  with extra helpings

Ready in: 45 minutes (If roasted squash is done then ready in 20 minutes)


  • 80gm baby spinach
  • 150 gm whole red masoor dal i.e. whole red lentils with skin
  • 50 gm Tofu
  • Approx 75gm Butternut Squash and sweet potato diced
  • 1/2 an avocado
  • 1/2 Knorr stock pots of onion gravy
  • 1/2 Knorr stock pots of mixed chillies
  • Walnuts chopped roughly to garnish
Whole Masoor Dal and Tofu salad

Whole Masoor Dal and Tofu salad


  • Preheat the oven to 180 (I have fan oven, adjust setting accordingly to suit your oven type)
  • Line a baking tray with a baking sheet, place the diced butternut squash and sweet potato , drizzle some olive oil, smoked sea salt and black pepper. I purchased a ready to roast pack of diced butternut squash and sweet potato from LIDL.
  • To save time, you could roast a larger batch of the diced butternut squash and sweet potato, so it’s ready to be used in soups, salads and curries.
  • Wash the whole masoor in sieve under running water.
  • Place the washed whole masoor with double the quantity of water in a small saucepan and add in the Knorr stock pots of onion gravy and mixed chillies. Cover with a lid and allow to boil until the dal is completely cooked. Top up with more water if you think it is running dry
  • If you like your tofu firm then cut out about 1/4th of the tofu from the pack and place it on a kitchen towel to remove excess water, then place another plate on top keep something on this plate to weigh it down. Leave aside for 10 minutes. This should drain the excess water from the tofu.
  • Alternatively just cut the tofu straight from the  pack into large chunks – I like the texture of the tofu when it’s done like but hubby like its the other way around. If like me, you haven’t drained and pressed the tofu to become extra firm, then handle it very gently with a wooden spatula as it easily crumbles.
  • Now place the tofu on a non-stick pan and dry roast on a low-medium flame for about 4 minutes each side or until done.
  • Meanwhile half and avocado, scoop out the flesh and roughly cut  into large chunks with a spoon.
  • Remove the butternut squash and sweet potato from the oven and set aside.
  • Remove the lid from the sauce pan containing the whole massor dal cooked and allow it to rest for a while as it should not be too hot when served, also allowing it to sit will help the dal to absorb any excess water, if there is too much excess water simply drain it.
  • To plate, divide the spinach leaves equally on the plate, then serve the cooked masoor dal on top, followed by the oven roasted  butternut squash and sweet potato, dry roasted tofu and finally top with the walnuts.

I found that this salad didn’t require any dressing or drizzling as the cooked dal works well with the succulent and sweet squash and the tofu adds texture and tastes great with the spinach. Walnuts add crunch, taste fab and are great for those who try this salad for the first time expecting it to be boring. Avocado I like with everything so I simply like having it in there.

I am up for experimenting and may try various permutations of this salad with the following toppings, not only will they make your salad more interesting but also help you reduce food wastage by finding new ways to recycle any of the following leftovers :

  • steamed fish – salmon and topped with pine nuts
  • Pan grilled Tofu and walnuts
  • slices of pork salami with nuts

I shall be reporting back with happy experiments with salads and smoothies soon  for now am just very satisfied with the end result and the fact that I am back to eating healthy.

Whole Masoor Dal and Tofu salad

Whole Masoor Dal and Tofu salad

Banana Loaf – Mary Berry’s recipe

Ever since I had my Carpal Tunnel Decompression operation on my left hand I have been trying to test how soon my wrist can take what kind of strain and one of the things I sorely missed was cooking what I wanted when I wanted and of course blogging too.

This week I finally managed to get back to cooking though I must admit that my wrist is still wobbly. So for such a wobbly wrist but determined to bake me ,Mary Berry’s easy recipe from her book Mary Berry’s Baking Bible, is a blessing. It’s a dead simple but fabulous recipe and even though I added a few tweaks it turned out so very perfect. My friend popped over tea and was so happy to see it baking in the oven, all her praise did good things to my ego as well no doubt there 😉

So the thing is I have stopped buying regular butter and am big on low-fat options right now , trying hard to reduce the calorie count in my cooking while still getting the taste just right.

I am also pretty crazy on kitchen cleanliness and need to organise my thoughts before I press the start button in my head so I neatly gather all the ingredients and the vessels required for baking and my food photograph – which again is just about ok thanks to very ,very shaky hands! God , I need to use a tripod and how!

I do hope that all my friends who have been asking for the recipe ever since I posted the picture on FB will get baking and tell me how it turns out 🙂

As you are aware you need very,very ripe soft bananas for this , perfect for a lazy bum like me who can totally forget that there are already bananas at home and go get some more . So this is a thrifty recipe too with a proper feel good factor post baking, even for first time bakers – just 7 ingredients and 2 minutes of whizzing with your whisk – so therapeutic I tell you!


  1. 2 ripe bananas
  2. 2 large eggs or 3 small will do – I used 3 small-sized ones
  3. 100 gm unsalted ,softened butter – I used a salted olive spread – still superb results!
  4. 225 gm self-raising flour
  5. 175 gm golden castor sugar
  6. 1 tsp baking powder
  7. 2 tbsp milk – I use skimmed milk


  • In a large mixing bowl sift the flour through a sieve, I always do but if you don’t have a sieve handy just skip this doesn’t matter in this recipe at least.
  • Peel and break off pieces of the banana and drop them into the dough, add the sugar,crack the eggs into this and add the remaining ingredients.
  • Stir properly folding in the dry ingredients with the wet to get a squidy mixture. I like to do this before using my hand-held blender – prevents the flour from flying all over the place .
  • Meanwhile , preheat the oven to 180 °C / Fan 160 °C / Gas 4 and grease a 2 lb/900 gm loaf tin with the soft butter. I did not line the tin with a baking parchment but the loaf after it has cooled down totally came off so easy no mess whatsoever!
  • Blend the mixture for 2 minutes (I counted it in my head while I used the hand blender , primarily because it was quite an agony to do this with my poor sore wrist)
  • Spoon the mixture in the loaf tin and use a flat spatula to scrape off all the remaining mixture from the bowl into the tin – again a rather satisfying thing to do 🙂
  • Level the surface of the mixture in the tin.

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  • Bake for one hour until it has risen and is a beautiful brown colour.
  • A few tips for fan oven users , I kept the tray on the level just off the base of the oven and kept a wire rack 2 slots above it before preheating and throughout the baking process. I just feel that somehow the wire rack placement above the tin distributes the heat more evenly if you please? Humm, just a mad theory but works for me.  Another thing in the oven setting use the heat from top and bottom even heat setting if that makes sense.
  • After one hour turn off the heat in the oven and wait for 5-10 minutes before opening the door as a huge blast of heat will slap you in the face. If you want to sure that it has baked through insert a fine skewer or a fine knife , if it comes off clean you are there !
  • Remove the loaf tin onto a wire rack and allow to cool completely before  you cut off a piece . My friend and me had to literally stop ourselves from grabbing huge chunks from the hot bake , it looked so good ummmmm!

One beautiful thing about baking is that it’s an exact measurement game and if you get the measurements bang on the result is always really good.So invest in a decent weighing scale!

Starting to bake with easier simple recipes like the  Baking a Banana Loaf  is a great way to boost your confidence until you graduate to the more complex bakes.

Bon Appe’tit folks 🙂

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Low Cal Baked White Fish with a mint and spice dressing

Ladies this one is to be bookmarked and is perfect for any day when you want to treat  your taste buds and yet not load on the calories.

Serves:2  Prep Time:5 Minutes Marination time :20 minutes In the Oven: 15 – 20 Minutes


  • Fry Lite or olive oil 4 tsp
  • 2 thick white fish fillets – I use Haddock
  • 2 tbsp mint and coriander dressing
  • 2 heaped tbsp ginger garlic paste
  • 2 tsp red chilli  powder
  • 2 tsp turmeric powder
  • Salt to taste
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • Handful of finely chopped spring onion
  • Handful of chives finely chopped
  • Freshly cracked black pepper to garnish
  • sea salt for garnish
  • 1/2 lemon juice for garnish


  • Wash the fillets and place on a large dish to apply the marinade.
  • Sprinkle the red chilli powder, turmeric,coriander,cumin,salt and along with the ginger garlic paste and mint and coriander dressing mix well and totally coat the fish.
  • Marinate the fish for 20 minutes to allow the flavours to seep in and develop.
  • In a baking tray use just 4 sprays of fry lite and spread evenly across the tray, add the chopped spring onion and sprinkle with sea salt and freshly cracked black pepper.
  • Place the marinated fish on this and sprinkle the finely chopped chives on the top.

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  • Pre heat the oven to 200°C and bake for 15- 20 minutes.
  • Garnish with a generous squeeze of lemon juice.
  • Serve with a side of salad leaves and cherry tomatoes and a soft crusty baguette.

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I know the photographs here look terrible but honestly by the time I got the fish ready on Sunday it was almost 3pm, had a lazy start to the day and by then the light was gone so even after cleaning up the image it is quite sorry looking and is no way doing justice to this awesome dish! I do hope that I can get better pictures next time!

I do hope you enjoy this recipe and share your thoughts if you make it! Cheers!

Just in the nick of time, I have entered this original recipe creation in the #Cookingwithherbs challenge by @KarenBurnsBooth at blog Lavendar and Lovage. The theme for January 2014 is citrusy and herbs , this fish definitely has it all and a citrusy bang!I wonder why I haven’t entered this challenge in the past , most of dishes use so many herbs especially lime ,oh well, here’s to a fresh start!

Cooking with Herbs

Egg Curry/Anda Curry/अण्डा कारी from my college days

Egg curry and soft paav or square buns are the most common hostel food that one can make with a saucepan,some eggs and a few basic ingredients.It is hugely popular as a filling,tasty curry and there are as many variations as the imagination, ones budget and availability of ingredients on a particular day will allow 🙂

This version is what I always make and is sort of derivative of what would be made in the North of India.I sometimes like to make it into a coastal flavoured one by adding fresh grated coconut but that’s only if I want to make it posh but that’s very, very rare. After all this is a quick ,save the evening sort of curry!

It’s National Curry Week and it’s wonderful to see how Britain has embraced an Indian food habit and made it, its own over the years, spinning off British Indian versions of popular Indian home cooked curries.

I wanted to start of my posts for National Curry week with this one because of how easy it is to make and a great recipe for students everywhere 🙂


Total Preparation Time :20 Minutes


  • 4 eggs and use the same proportion of 2 eggs per person to scale up (for very hungry fells the more the merrier 😉
  • 2 medium-sized red onion finely chopped
  • 2 medium-sized tomatoes
  • 2 tsp red chilli powder
  • 2 tsp turmeric
  • 1 heaped tsp garam masala
  • 1 heaped tsp cumin powder
  • 1 heaped tsp coriander powder
  • 2 green chillies
  • 1 tsp ginger paste
  • fresh coriander to garnish
  • 1 clove of garlic finely chopped
  • a pinch of asafoetida
  • salt to taste
  • 2 tbsp olive oil – it’s easier on my conscience , use any oil or butter or ghee in dire straits!


  1. Boil the eggs in an open saucepan and leave aside to cool
  2. Roast the chopped red onion on a saucepan and spritz it in the mixer with the chopped tomatoes and green chillies.(If you want a coastal touch add 2 tbsp of fresh grated coconut in this mixture and puree it together,ensure to use atleast 3 finely chopped garlic in the pan as they set of the taste of fresh coconut beautifully)
  3. In a saucepan heat the oil and add a pinch of asafoetida,then add the chopped garlic and roast till it’s a light brown ,then add the ginger paste,turmeric,red chilli powder,garam masala,coriander and cumin powders.
  4.  Stir in the onion and tomato puree.
  5. Cook on a low flame for 2 minutes.
  6. Then add some water to make a gravy like consistency and ad the boiled, peeled eggs after cutting them in half, add salt and cook for a further 5 – 6 minutes.
  7. Serve with hot chapartis/naan bread,paav,soft fresh wholemeal bread or with steaming hot boiled white rice – to make the rice taste heavenly drop a blob of butter, the steam trapped in the grains of rice will melt the butter into a golden pool of gooey goodness – pour the egg curry into this and enjoy the best and simple pleasures of curry!

Anda Curry

Looking for a Curry Recipe? You might also like:

Baked Courgette Chips – Guilt Free Snack ready in 20 minutes!

I often crave to munch on something like most of us do and just munching on something so different and bursting with flavour is satiating.

Plus there’s a lot less guilt munching on something that’s baked rather than deep fried right?? Well, ahem ! This recipe was adapted from here.

What I love most about this is that it’s done quickly, give it  prep time 5 min, cook time 15 mins and ready in 20 minutes! What more can one ask for, just get that oven fired up people!

So here’s what you will need :

  1. 2 medium sized courgettes
  2. 2 tbsp grated parmesan cheese
  3. 100gm golden breadcrumbs
  4. 2 egg whites
  5. Smoked Sea Salt
  6. Ground black pepper
  7. Half tbsp mixed Italian herbs
  8. A drop of olive oil to grease the foil


  • Mix the breadcrumbs, cheese, herbs, smoked sea salt – mine is Oak smoked Anglesey sea salt, it really packs a punch, the ground black pepper,italian herb mix, in a bowl and mix well. Get the egg white in another small bowl. Slice the courgettes real fine and dip them first in the egg white and then into the  bread crumb mix.
  • Place on a baking tray lined with foil and bake each side for 5 minutes in a pre heated oven at 240 degree Celcius / Gas Mark 9.


I gobbled them with a cup of hot sweet and spiced up Indian Chai, perfect for a summer afternoon when all you want to do is read that ”unputdownable” book, it’s Dan Brown’s Inferno, whats on your reading list?

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I am guest hosting In My Veg Box again this year in March 2015 on my blog, an event run by Vegetarian food blogger Nayna Kanabar of Citrus Spice UK and the theme this month is Courgettes. Just added in my favourite Baked  Courgette ‘chips’  recipe to the linky.

Would love to see all your lovely creations with Courgettes, do link up, all details on how to link up are available on my post here.

In my veg box  courgettes event logo

Love Salmon, Love Easy Meals!

This is probably my simplest ,fastest and yet very tasty AND healthy meal option. All you need is 2 slices of salmon some salad leaves and a hotch potch collection of any thing that can yumm up a salad! Few Minutes in the oven and hey Presto ! a healthy meal is ready to tuck in.

What I love about the after feel of this kind of a lunch or dinner is that it leaves me full and satiated and not feeling bloaty or heavy or drowsy for that matter!

So my ingredient list goes like this , but honestly for the salad just use any combination of leafy stuff and spices that you have in your fridge and cupboard and slam them together to make your own accompaniment!

  1. 2 slices of salmon fresh
  2. 2 thick slices of lime to wedge into the fish and a large slice to splash over the salad.
  3. one spoon olive oil
  4. Mixed italian herbs to season the fish – better if you have fresh herbs
  5. crushed black pepper and rock salt to sprinkle
  6. some capers for seasoning
  7. Salad leaves of your liking I use the mix leaves packets from the supermarket – rocket,spinach,lettuce mixed with some peppers and red onion sliced  for some colour, crunch and taste.
  8. Cherry Tomatoes
  9. A cheese slice – anything that you fancy
  10. Some onion flakes to dust over the salad

This meal takes lesser time to cook than it took me to write this blog post 🙂


  1. place the salom piece on a foil, lightly drizzle olive oil , wedge a slice of lime in between and sprinkle sea salt and crcaked black pepper and a generous sprinkle of italian herbs, mine came out of a bottle.
  2. Give the Salmon just enough time in the oven to cook, fish cooks fairly fast and these 2 slices took less that 7 minutes in a pre heated oven.
  3. Once done serve the salmon alongside a generous helping of salad leaves and juicy cherry tomatoes,toss a few capers , tear some cheese to season, give another drizzle of olive oil and a big squeeze  of lime ,finally add some crispy fried onion bits, finish off with sea salt.
  4. Dig in and feel full inside and light and skippity on a full stomach.

P.S: of the time you save when you choose this light, easy and quick dish , grab that novel you have been waiting to get done with enjoy a relaxed afternoon curled up on the sofa…I did…:)

The salmon is ready for the ovenThe salad is all done!Dig into crunchy wholesome goodness and juicy fish

”POSH ”Victoria Sponge Cake

What better way to celebrate the excitement surrounding the Olympics happening in London than sinking my teeth into a perfectly delicious soft Victoria Sponge Cake !

It’s an easy recipe and the result left me feeling like so very happy !

I tried to read up online why it is called a ”Victoria” Sponge cake and the apt answer seems that since Queen Victoria loved this soft cake with her afternoon tea ! So I am going to savour the cake and afternoon tea as I cheer myself hoarse in front of the telly whilst watching the Olympics 🙂

Lovely! So let’s get baking and when your done gobbling some of it , drop me a line and let me know how much you enjoyed creating this yummy delight !

This cake serves 8 people, takes about an hour to prepare.

I choose to call it ”POSH” because that’s Victoria Beckham’s pop name,our very own British star and this cake is modernised version of a British Classic recipe with a twist as it is layered with Creme Chantilly’ – very posh sounding indeed !


  1. 225 g unsalted butter, softened, plus extra for greasing
  2. 4 Medium sized eggs, organic if you please
  3. 225 g caster sugar
  4. 225 g self-raising flour
  5. 4- 5 Large tablespoons of Strawberry Jam , the traditional version uses raspberry Jam, I used strawberry conserve.
  6. 250 gm fresh strawberries sliced lengthways
  7. Icing Sugar for dusting on top of the cake
  8. Soda Bicarbonate – 1 teaspoon
  9. Baking Powder 1 Teaspoon

To make the  crème Chantilly:

  1. 300 ml double cream – so sinful 😉
  2. 25 g icing sugar
  3. I tiny cap full of Vanilla essence , the original recipe inspired by The Good Food Channel advises to use – 1 vanilla pod, halved lengthways and seeds scraped or vanilla extract- Please click on the hyperlink to see the original recipe on The Good Food Channel website !


  1. Preheat the oven to 180C/160C fan/gas 4. Grease and line two 18cm cake  tins with a removable based with baking paper.I inauguarted my brand new weighing scales and cute cake tins I purchased for all future cake making experiments !
  2. Put the butter and sugar in the bowl of an electric mixer and cream well until light and fluffy – this will take at least 10 minutes to get it properly aerated.Use the 10 minutes you have to wash and clean the strawberries and slice them lengthwise.This was also a first for me in terms of using my food processor to mix the butter and sugar mix.Then empty this butter sugar mix into a large mixing bowl , I also have a NEW nice bright Orange bowl !
  3. Break each egg and add one at a time , whisk the mixture  well after each addition to ensure its soft and fluffy.
  4. Add the self-raising flour to the above butter ,sugar and egg mixtures , I added one spoon at a times and mixed it really well each time . Add the Bicarbonate of soda and Baking Powder to this mixture , I used this as I do in every cake but the original good food channel recipe does not mention these 2 ingredients.Later I used a hand blender to really get this mixture feel like one entity and till it felt right to pour into the ready cake tins .
  5. Now pour the above cake mix in equal portions into the  2 cake tins and smooth the top with a plastic spoon, the type you get with a food processor.
  6. Bake for 20 minute,with a timer , until risen and golden. Ensure you do not go over the 20 minutes,also if you are using a fan oven like I do , use only the setting that heats from below.
  7. Remove from the oven and leave to cool for 10 minutes, then remove from the baking pans and allow to cool completely on a wire rack.

For the crème Chantilly:

  1. Put the cream in the food processor , add the icing sugar and  the vanilla essence. Whip to the soft peak stage, using the slow speed setting  then refrigerate until slightly firmed.
  2. Take the strawberry jam into a small pan and warm gently whilst stirring ,use low flame and do not leave on pan for tool long.
  3. Remove the cakes from the cake tin , on the top of one cake spread the jam from the pan and add the chopped strawberries .
  4. Then get the Creme Chantilly’ from the fridge and spread generously over this.
  5. Place the second cake on this and press down ever so gently .
  6. Dust the top of this lovely sponge cake with a bit of icing sugar and decorate with a blob of the Creme Chantilly’ and some sliced strawberries !

Voila , the classic British cake with a twist – Posh Victoria Sponge is ready for you to savour, impress your family and friends and enjoy baking over and over again !

The above recipe is now part of an exciting link up with Delicious Dish Tuesday , to find out more please click on the link below- please copy and paste the below URL into your browser window,also look for the ”Delicious Dish Tuesday”Badge on this blog 🙂