Welcome to The Weekly Cool Down: a weekly feature where I try non-running activities that are otherwise good for the mind, body, and/or soul!
This week I have not managed my time and stress levels very well, so my Cool Down is more of an emotional one than a physical one.
First, my friend Simon came over and we finished watching the final two episodes of the Joss Whedon series Angel. We have been watching Buffy The Vampire Slayer and Angel now for nearly six months and it’s finally come to an end! Yes, I am ten years late to the Buffy party, but I made it in the end.
(Simon and I about to watch Series 5 Finale of Angel – it was epic, bee tee dubs.)
After Simon left, I tackled a brand new veggie-filled recipe by Able & Cole (ableandcole.co.uk): Little Italian Courgette Cakes!
Little Italian Courgette Cakes
Prep: 10 mins
Cook: 30 mins
Makes: 9-12 (I had smaller cupcake cases, so it made me exactly 2 dozen)
75ml olive oil
1 lemon, zest and 3 tbsp juice
1/2 tsp ground cinnamon
250g plain white flour
1 tsp bicarbonate of soda
1/4 tsp baking powder
1/2 tsp salt
1 mug of grated courgette (substitute: parsnips, apples, squash, sweet potato, carrots, or whatever you fancy)
A handful of nuts and/or raisins
A little honey
Heat oven to 180 degrees C/Gas 4.
Whisk olive oil, sugar, eggs, lemon and cinnamon together til light and fluffy.
Sieve in flour, bicarb, baking powder and salt. Gently fold through. Carefully swirl in courgette (or your fruit/veg) and nuts/raisins – save a few for the tops.
Divide between cupcake cases. Dot tops with nuts/raisins.
Bake for 25-30 mins – test with a skewer (it should come out the middle of a cake clean). Finish with a drizzle of honey over the tops.