Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Buttermilk pound cake with Pimms soaked fruits
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: desserts
Cuisine
- american
Ingredients
- 250ml/9fl oz pimms or similar fruit 'cup'
- 1 vanilla pod, split
- 250g/9oz caster sugar
- 200g/7oz strawberries, hulled
- 3 kiwi fruit, peeled and thickly sliced
- 100g/3½oz raspberries
- 150g/5½oz blueberries
- 375g/13oz plain flour
- ½ tsp baking powder
- 500g/1lb 2oz sugar
- Pinch salt
- 225g/8oz butter, softened, plus extra for greasing
- 6 free-range eggs
- 1 vanilla pod, seeds scraped out
- 1 lemon, zest only
- 225ml/8fl oz buttermilk
- Clotted cream, to serve
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