features outstanding full-colour photographs, which accompany more than 100 easy, appetizing recipes for vegetarians, vegans and those who just enjoy good food. Whether you grow your ownfood, source fair trade or buy local, this cookbook starts where you are, offering tips to source localand cook global. It’s time to take your tastebuds traveling.
"This dessert is one that’s been in my family for three generations, and came from my Russian grandmother. The night before you want the cake, sprinkle the raisins with the baking soda and pour over the boiling water; let it sit overnight." Lee Bartell, Provincetown, Massachusetts, US
Preparation: 20 minutes
Cooking: 50 minutes
2 cups raisins*
2 tsp baking soda*
2 cups boiling water*
1/2 cup / 112 g butter
1/2 cup / 120 g sugar
2 eggs, beaten
2 cups / 300 g wholewheat flour
a few chopped nuts and/or chocolate chips
* soaked together overnight
Heat oven to 325°F/170°C/Gas 3
1 Cream together the butter and sugar. Add the eggs, stirring, and then the flour.
2 Pour the raisin water in and stir to produce a batter-like consistency. Then add the raisins.
3 Now pour the batter into a greased and floured cake pan, sprinkle the chopped nuts and chocolate chips on top, if using, and cook for 45-50 minutes.
4 Leave in the tin for 10-15 minutes to cool before turning out onto a wire rack. If the cake is crumbly, serve from the tin when cool.