Tag Archives: carrot

carrot, ginger, and walnut cupcakes

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I have baked a lot of cakes in my time but this one has become my all time favourite. Its a recipe from Leila Lindholm.

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Ingredients

  • 3 eggs
  • 270g caster sugar
  • 180g plain flour
  • 1 tsp vanilla sugar ( I use vanilla paste)
  • 3 tsp baking powder
  • 1 pinch salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 2 tsp ground ginger
  • 150ml  sunflower oil
  • 450g grated carrots
  • 100g walnuts chopped
  • whole walnuts for decoration

Cream Cheese Lime Frosting

  • 65g soft butter
  • 300g icing sugar
  • 1 tsp vanilla sugar
  • zest of 1 lime
  • 100g cream cheese

Method

1. Preheat the oven to 175 Dec C.

2. Beat the eggs and the sugar until pale and fluffy.

3. Mix together the dry ingredients and fold into the egg mixture.

4. Stir in the oil, carrots and coarsely chopped walnuts.

5.  Put paper cases in a muffin tin and pour in the mixture until the cases are tow-thirds full.

6. Bake in the centre  of the oven for 12-15 mins. Leave to cool.

7. Make the frosting by mixing together the ingredients until creamy.

8. Spread the frosting on top of the cupcakes and decorate each one with a  whole walnut.

 

 

 

 

 

 

 

 

 

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Asian Style Fish with Spicy Noodles

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This is a really quick and easy dish.  A firm favourite in my household.  This will serve 4 people.  You can also add bok choy, snow peas to this recipe.DSCN6157

Asian Style Fish

Ingredients

  • 4 fillets of fish cut in half
  • 1 tsp ginger
  • 2 tbsp light soy sauce
  • 1 tbsp Mirin (Japanese rice wine)
  • 1 1/2 tsp of XO sauce
  • 1/2 tsp sesame oil
  • 11/2 tbsp grapeseed oil

Method

Mix ginger, soy, mirin, sesame oil and XO sauce in a bowl and pour over fish.  Let sit for 10 mins.  Put a frying pan on medium heat with a grapeseed oil. Once the pan is hot pan fry the fish pieces. I only turn the fish once.   Cooking time on each side is 2 -3 mins depending on thickness of fish.

Spicy Noodles

Ingredients

  • 1 450 g Packet Fresh Singapore Noodles
  • 1 Bunch Broccoli  (I use the stem as well)
  • I small Carrot
  • 2 tbsp Red Curry Paste
  • 1 small Red Onion
  • 1 tsp light soy
  • 1 tsp dark soy
  • 2 Small Red Chillies
  • 1 tbsp Grapeseed Oil
  • 1/2 bunch of fresh coriander

Method

Cut the broccoli into florets. Peel the broccoli stem and carrot and Julienne. Slice the red onion and chillies and coriander stalks.

Cook noodle as per instructions.

Heat oil in a work on high heat.  Add red curry paste and cook for 1 minute.  Add onions, carrots, broccoli stems, and coriander stalks,  cook for a 1 minute, add broccoli cook for a further minute.  In a separate bowl add soy sauce to the noodles and mix gently. Add noodles to the wok and give it a good toss.  Garnish with chopped fresh coriander leaves.