Enjoy Life

Baking With Veg

If you love baking and brassicas, then we have some tasty new recipes for you to try! Discover Great Veg has teamed up with leading food blogger and author Kate Hackworthy of Veggie Desserts to create some delicious new ways to enjoy our favourite veg – cavolo nero, kale and spinach!

Move over carrot cake, and say hi to Cavolo Nero Cupcakes with Chocolate Frosting, Lemon & Spinach Doughnuts and Kale & Herb Soda Bread - all of these recipes are not just colourful, but full of flavour and a little veggie goodness too.

Cavolo Nero Cupcakes with Chocolate Frosting

Ingredients:

Cake:

50 cavolo nero leaves, thick stalks discarded

4 tbsp milk

150g butter, softened

150g caster sugar

2 large free-range eggs

175g self-raising flour

For the chocolate frosting:

100g buttler, softened

250g icing sugar

6 tbsp cocoa powder

1-2 tbsp milk

Method:

Cake:

1) Preheat oven to 170C (Gas Mark 3) and line a 12 cup muffin pan with paper cases.

2) Tear the cavolo nero leaves into bite sized pieces and steam them for a few minutes until tender.

3) Refresh by running under cold water to cool, then drain, squeeze out any excess moisture and chop up very finely.

4) Add the cavolo nero and the milk to a tall container, then puree until smooth with a hand blender.

5) In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, then beat in pureed cavolo nero. 

6) Sift in the flour and stir gently to combine.

7) Fill the muffin cups 3/4 full wiht the batter and bake for 15-20 minutes or until a skewer inseted in the middle comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 

Frosting:

1) Beat the butter with an electric mixer until light and fluffy.

2) Sift the icing sugar and cocoa then add the milk and beat until smooth.

3) If the frosting is too thick, add another tablespoon of milk. If it is too thin, add a bit of icing sugar until it reaches a thick consistency.

4) Spoon the frosting in to a piping bag and pipe over the cooled cupcakes.

Kale and Herb Soda Bread

Ingredients:

150g kale leaves, woody stalks discarded

400g plain flour, plus extra for dusting

2 tsp dried mixed herbs

1 tsp bicarbonate of soda

1 tsp sea salt

1 tsp sugar

300ml buttermilk (or 300 ml milk with 1 tbsp lemon juice stirred in and left to sit for 5 mins)

Method:

1) Heat the oven to 200C (Gas Mark 6) and line a baking tray with baking paper.

2) Tear the kale leaves into bite sized pieces and boil or steam them for a few minutesuntil tender. Refresh by running under cold water to cool, then drain and squeeze out any excess moisture. Chop finely, then puree to a paste wiht a hand blender.

NOTE: Kale can be fibrous so if necessary add a tablespoon of the buttermilk to aid pureeing.

3) Sift the flour, bicarbonate of soda, herbs, sea salt and sugar into a large mixing bowl, adding any sifted out herbs or salt back to the bowl, and make a will in the middle.

4) Stir the pureed kale into the buttermilk, then add it to the well in the dry mixture, and stir with a wooden spoon until it forms a sticky dough.

5) With floured hands, pat the dough into a ball and flatten slightly, then place on the baking sheet.

6) Cut a deep cross across the top with a knife and sprinkle it with a little flour.

7) Bake for 30 minutes or until the top is folden and tapping the bottom of the soda bread makes a hollow sound. Allow to cool on a wire rack. 

Lemon and Spinach Doughnuts

Ingredients:

100g raw spinach leaves (3 cups)

1 lemon, used for both the doughnuts and glaze

115g granulated sugar

250ml milk

2 tbsp unsalted butter melted and cooled

1 egg

2 tsp vanilla extract

250g plain flour (all purpose)

3 tsp baking powder

For the glaze:

125g icing sugar 

1 and a half tbsp lemon juice from above

Method:

1) Preheat oven to 170C (Gas Mark 3) Lightly grease a doughnut pan with oil.

2) Add the spinach to a pan and heat until wilted. Run under cold water to refresh, drain and squeeze out excess moisture. Puree well with a hand held stick blender.

3) Zest and juice the lemon, then set aside. They will be used for both the batter and glaze.

4) In a large bowl, beat the spinach puree, 1 tsp zest, 1 tbsp of lemon juice, sugar, milk, cooled melted butter, egg and vanilla together. Sift in the flour and baking powder and gently combine.

5) Fill the doughnut moulds with the batter until nearlyfull and bake for 15 minutes or until springy and an inserted skewer comes out clean. Allow to cool in the ray for 5 minutes, then carefully remove the pan to cool completely on a wire rack. 

For the glaze

1) Mix the icing sugar with 1 and a half tbsp of the lemon juice.

2) Add more juice (or water), sparingly, to achieve a thick but pourable consistency.

3) Drizzle over the completely cooled doughnuts 

4) Sprinkle with a little zest. 

What do you think of these recipes? Want more healthy recipes? 

To keep up to date with all the latest from Choice, or if you have something you want to share with our team, follow us on Facebook, Twitter, Google+, Instagram and YouTube

Recipe credit to: ‘Developed by Veggie Desserts on behalf of Discover Great Veg’ www.discovergreatveg.co.uk

 Doves Farm and FREEE by Doves Farm products are available online at dovesfarm.co.uk, Ocado, all major retailers, traditional wholesalers, food service, independent health food stores and farm shops

Other stories in Enjoy Life

Summer reads
Latest book reviews May 25
Latest DVD Reviews
April 2025 book reviews
Spring 2025 Book Reviews
Spring 2025 DVDs
March 2025 book reviews
Winter 2025 CDs
Winter books 2025
Winter DVD's
Great Christmas Music Ideas
Christmas books - gift ideas
Autumn Reads
Summer 2024 Books
Summer DVDs
Summer CDs
Latest book reviews
May DVD Reviews
May's book reviews
May's CD reviews
That English Riviera Touch
April's DVD reviews
April's book reviews
April's CD reviews
March's DVD review
March book reviews
March's CD reviews
February's DVDs
February's books
Winter books
January's DVD releases
Christmas book reviews
November DVD reviews
November's Music Reviews
November book reviews
October's DVD reviews
October's New CD releases
October's book reviews
September's DVD Reviews
DVD selection for August 2023
September's book reviews
Latest music reviews August 2023
August Round up
August Paperback Reviews
August hardback book reviews
July 2023 Roundup
Pick of the paperbacks July 2023
July 23 Hardback book reviews
July 2023 DVD releases
July 2023 CD reviews
Pick of the paperbacks June 2023
June DVDs
Hardback book reviews - June 2023
Simon Evans CD Reviews for June 2023
Tesco Summer indoors and out
Book reviews
May 2023 paperback book reviews
May 2023 Hardback book reviews
May's DVD Selection
May's CD selection
Round up of April 2023's book reviews
April 2023 paperback reviews
April 2023 Hardback book reviews
More March 2023 must-reads
March - Pick of the paperbacks
March hardback recommendations
Afternoon Tea
March 2023 - DVD releases
March 2023 Music
February 2023 Books Round up
Pick of the paperbacks - February 2023
Book reviews February 2023
DVD recommendations
February's music reviews
Freedom on two wheels
Make do and mend
Foray into the Fens
Christmas reads
Tasty, healthy recipes by Joanne Wood
Keeping fit and healthy with the Green goddess Part 2
Keeping fit and healthy with the Green goddess Part 1
Finger-licking Good! Tasty Chicken recipes
Beauty: Say 'Allo 'Allo to an alluring look
British Library: Palace of the printed word
Look good and feel great with CBD
Interior design: Inspiration for outdoor spaces
Summer fun at Belvoir Castle
Finding Fitness Starts With Fashion
‘In Vogue’ Veg – Cavolo Nero Sales Grow by 14%
Eat Continental and live longer
A life-affirming book... about death
Get Sewing: Floral bespoke notebook cover
Find your family fortunes... for FREE!
Beauty: Get set for spring...
Spanish Recipes: Small is beautiful
The Vegan Revolution
Interior Design: Maximise your living space
Pets need a spring clean too
Visit Family Tree Live
MasterChef: Classic with a Twist
Get Sewing: Quilted pot-holder
Bob Dylan "Rock and Roll music wasn’t enough for me”
Plant Power Day: 7th March 2019
Interior Design: Less is more in minimalist home
A second chance at love
Interior Design: Great Gatsby Cabinet
The rise and rise of the birthday cake
Walking back to happiness
Totally Tina Tour
How to take care of your hair over-50
The nation's most popular cake recipes
Your views: Can you help?
Hail the grandparent aupairs
Beauty: Denise Welch "I love the shape I'm in at 60"
The Austerity Olympics
Healthy reasons to acquire a taste for olives
Grand Treats for Grandchildren
Declutter your home, and clear your mind
Scandi-style Mules for Swollen Feet
Beetroot and Walnut Cupcakes with Cream Cheese Frosting
In your garden: October
Dr Norman Croucher: The toughest summit of them all
Craft Corner: Sweet Easter Basket
Have your cake and eat your Easter egg too!
Interior Design: Moroccan inspired drawers
BR remembered... 70 years on
A gentleman's guide to spring fashion
Why antique jewellery is glittering
New Year, new beauty habits
Cliff Richard "I have a deeper faith now"
Do you remember? Oliver!
What we really look for in retirement living
Interior Design: Wedding bells on a budget
Counter culture: The revival of the board game
Jodie Whittaker: "Doctor Who is all about change"
85 year old Grandmother gains a PhD
Dame Eileen and a Crowning glory
Writing the story of you life
Why winter shouldn't stop you: don't wait until New Year
World' first 'wellness shed' stirs up mindfulness
Growing old is amazing
Don't miss out on the internet age
Prepare to feel ancient...
Hawks: Up close and personal
Studious retiree heads back to school
Garden Expert: Soaking up the sun
Emily Watson "I'ts such a gypsy life"
Here's to you Mrs Robinson
Brits Embracing 'Urban Birding'
Volunteering for Nature
The Secret to Younger Looking Eyes
Anti-ageing Options Part 2
Anti-ageing Options
End of the road for a pop icon
Reaching out to Dementia Sufferers: Sporting Memories Network
Are you ready for retirement?
Afternoon Tea Recipes
Surprisingly Good Wholegrain Recipes: Savoury
Staying safe in the Summer heat: Drowning prevention
Stardust Memories
Baking made easy
Cooking for one
The real cost of your wine