Carrots Are My Friends

Full of moist and goodness, carrot cake is easy to make and yum. This is a gluten free version for one big cake or 36 cupcakes.

Ingredients:

200g sugar
4 eggs
1 1/2 cups light olive oil or avocado oil
200g all-purpose gluten-free flour mix
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon xanthan or guar gum
1 cup chopped nuts
3 cups freshly grated carrots
50 g unsalted butter
80 g cream cheese
1 teaspoon vanilla extract
250g gluten-free powdered sugar


Preheat oven to 200 c or gas mark 6.

Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.

In a separate bowl combine gluten-free flour mix, xanthan gum, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

Stir in grated carrots and nuts. Pour the batter into prepared pans.

Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes. Cool on a wire rack.

While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.

When cake is cool add the frosting. Same for cupcakes.

Pale Blue Door Is Back

...i just have to find a babysitter

Summer Pudding Winter Joy

Summer pudding is a gateaux for lazy people like me.
Ingredients :
200g strawberries
300g blueberries
500g raspberries
100g redcurrants
180g caster sugar
a packet of sliced white bread (gluten free bread is working too)
How:
Wash fruit and gently dry but keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves. Bring to boil for 1 min, then tip in the fruit apart from the strawberries. Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
Line the basin with cling film as this will help you to turn out the pudding. Overlap two pieces in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you g0
Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.

Easy Paella Ahoy!

Why did I always think that paella is a bitch to cook?
It is not hard at all my friends. I just skipped the chorizo to please my vegetarian boyfriend and followed those simple instructions:
Ingredients
±olive oil
± 1 big onion sliced and chopped
± 1 tsp turmeric
± 350g long grain rice
± 1 l hot veg stock
± 200 frozen peas
± 1 big red pepper
± 400g seafood mix
± 1 lemon cut in wedges

Heat the oil in a deep frying pan, then soften the onion for a few minutes. Stir in the turmeric which will give it a nice yellow colour and rice until coated by the oils, then pour in the stock. Bring to the boil, add the red pepper then simmer for 10 minutes, stirring occasionally. Tip in the peas and stir in the seafood then cook for another a final 10 minutes cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

For The Love Of Cauliflower

Took my baby son Marlon to 'Railroad', the new cafe on Morning Lane today. They served the tastiest cauliflower and yogurt soup I have ever tried. It was spiced and the cauliflower was still in florets, not mashed.
He had it later in the day via breast milk which made him very happy on this cold miserable day.
I stole their recipe.

Ingredients (serves 4)

• olive oil
• 1 brown onion, chopped
• 1 sweet potato, peeled, chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon ground chili
• 1/2 medium cauliflower, trimmed, cut into small florets
• 5 1/2 cups organic vegetable stock
• 1/2 cup natural yogurt

1. 1 Heat oil in a large saucepan over medium-high heat. Add onion, potato and garlic. Cook, stirring often, for 5 minutes or until onion is soft.

2. Add turmeric, coriander, cumin and chili. Cook for 1 minute or until aromatic. Add cauliflower and stock. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 to 20 minutes or until cauliflower is tender.
   

3. Over medium-low heat, stir in 1/3 cup yogurt. Cook for 3 to 4 minutes or until hot (do not boil). Season with salt and pepper.

4. Ladle soup into serving bowls. Drizzle each with 1 teaspoon of remaining yogurt. Sprinkle with chili powder. Serve with bread.
   

Now Cut That Cheese

Isn't this the most spectacular cheese cutting set ever?
Get it from here:
http://www.uncommongoods.com/product/cut-the-cheese-knife-set

It's On!

If I am not in labour this Sunday I think I will check out the new market in my neighborhood.
Bring it on Clapton.

www.chatsworthroade5.co.uk/