Cabbage and Kohlrabi Gratin

I didn't have enough cabbage to make this, so I decided to make up the veg by chucking some kohlrabi in, as I didn't have any other ideas of what to do with it anyway. It turned out pretty well, and that's another veg on the list of things I've tried.

(In a day for new things, I bought a whole pineapple for the first time ever. I've got myself eating it out of cans, and in pre-chopped packs, but it was the first time I've ever attempted to tackle one. Let's just say, I'll be buying another. Wow)

At the moment I'm experimenting with recipes for rhubarb compote. I remember eating rhubarb at my grandparents house, just dipped into sugar, and the first compote recipe I tried wasn't much more sophisticated than that. Lovely, but with far too much sugar for my liking. I've got another batch of rhubarb and a different recipe to try tomorrow though, so I'll report back.

Carrot and Pineapple Cake

This is a low GI recipe and will hopefully taste as good as it smells:

450g wholemeal self raising flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg (I used fresh grated nutmeg here)
1/2 tsp ground allspice
110g dark muscovado sugar
50g walnut pieces
110g raisins
25g dessicated coconut
125ml light olive oil
2 eggs, lightly beaten
350g carrots, grated
250g crushed pineapple in natural juice

Preheat the oven to 180, line the base of a cake tin and grease.

Mix all the dry ingredients, then add the remaining ingredients and mix until evenly combined.

Put in the tin and bake for about 1 hour. Cool in the tin for 15 minutes then transfer to a wire rack until completely cold.