Do you have a regular veg box? What do you think of them? Wholegood have been supplying organic fruit and vegetables since 2007 and they are now selling their veg boxes on Ocado. I've toyed with the idea of getting a regular subscription so this was quite timely as it gave me a chance to try it out. I was sent a mixed box of fruit and vegetables to review. Unfortunately the driver placed the box upside down so some of the fruit was squashed but most of them survived. There was a good selection and we cooked most of it during the week. The vegetables were fresh and delicious but they don't keep for long. Personally I think this is a great idea as you have a basis for menu planning which has an element of spontaneity to it. We worked out what to cook based on the ingredients in the box. It's also good value for money considering the cost of organic fruit and veg plus it's delivered to your door.
The selection varies week on week depending on what's in season. With this box, we cooked chicken, cheese and leek bake, stir fry cabbage with bacon, steamed carrots, boiled potatoes, roasted mushroom and tomatoes (to accompany a home cooked full English breakfast), roasted sweetcorn and used the fruit for lunch boxes. I also made this amazing cake with the butternut squash and apples.
I used my favourite carrot cake recipe as a base for this cake. I debated about making squash puree or chunks of squash and in the end decided to roast the butternut squash with some brown sugar so that it caramelised to add extra flavour and texture. I also added in chopped apples and roasted, chopped pecan nuts. This autumnal cake needed spice so I threw in some cinnamon, nutmeg and mixed spice. The icing on the cake (literally) was the maple cinnamon glaze. It worked beautifully with the cake and really enhanced the flavours of the cake. This is a cake that's best eaten the day after. It was even better 2 days later as the flavours developed. It's a very moist cake with lots of different textures and flavour. I was pleased that you could still see chunks of apple and squash in the cake.
I'm entering this to Tea Time Treats hosted by Karen from Lavender and Lovage and co hosted by Jane from the Hedgecombers. The theme this month is cooking and baking with vegetables.
It's also perfect for Simple and in Season hosted by Ren from RenBehan as apples and squash are in season.
An original recipe by bakingaddict
Makes 1 large bundt cake
For the cake
1 small squash + 2 tablespoons brown sugar for roasting
3 small apples, peeled, cored and chopped
200mls olive oil
190g light muscovado sugar
300g wholemeal flour
1 tablespoon bicarbonate of soda
2.5 teaspoons ground cinnamon
1.5 teaspoons miced spice
0.5 teaspoon ground nutmeg
150g pecans, toasted and roughly chopped
For the maple cinnamon glaze
250g icing sugar, sifted
1 teaspoon ground cinnamon
60mls maple syrup
2 - 4 tablespoons milk
- Preheat the oven to 180C.
- Peel the squash and cut into small cubes.
- Place on to a baking tray and sprinkle with brown sugar.
- Roast in the oven for approximately 30 minutes or until soft.
- In the meantime, prepare the cake batter - In a large bowl, sift the dry ingredients and mix well.
- Add in the eggs and olive oil and mix.
- Stir in the chopped apples followed by the pecans and finally the roasted butternut squash.
- Pour the batter into a bundt tin and bake for approximately 45-50 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool completely before turning out.
- Make the glaze by placing the icing sugar, ground cinnamon, butter and maple syrup in a mixer and mix on low to medium speed.
- Slowly add the milk one tablespoon at a time until it's smooth and has the consistency you require. You may need to add more icing sugar if it's too thin or more milk if it's too dry.
- Drizzle the syrup over the cake before serving.
Disclaimer: I was sent an organic fruit and vegetable box for review purposes. I was not required to write a positive review and all opinions expressed are my own. This is not a sponsored post.