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Tag Archives: carrots

Greenhouse Muffins

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This is Matt Stone‘s recipe for really delicious muffins! The recipe is from his great book “The Natural Cook Maximum Taste Zero Waste”, see here for link. He’s an interesting, sustainable chef, who has been involved in innovative kitchens such as the Greenhouse in Perth, Western Australia.

The recipe is full of grated apples and carrots, with walnuts and cinnamon, with an oaty crumble topping. What I liked too, was that Matt suggests making a big mixture, baking some straight away and keeping the rest of the mixture to bake in a day or two. Genius, if you want freshly baked muffins for breakfast, without having to make the mixture from scratch in the morning. He even suggests that it’s best to make the muffin mix the night before anyway, to let the flour and baking powder work overnight.

Matt’s recipe uses freshly milled flour and freshly rolled oats, as he is an advocate of using ingredients in the freshest possible state. I didn’t have access to these techniques, so I used regular plain flour and rolled oats. But I am seriously thinking about acquiring the equipment to mill and roll at home!

The first batch I made in a regular muffin tin but I made the second batch using a texas muffin tin. From one mixture I got 6 regular muffins and 4 texas sized ones. The recipe below refers to using a regular, 12 hole muffin tin. Obviously you can make different sizes, as I did, if you want.

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Ingredients

100g nuts (I used walnuts)

4 eggs

280g raw sugar

200g carrots, unpeeled and grated

200g apples, unpeeled and grated

150ml vegetable oil

300g plain flour

2 tsp baking powder

2 tsp ground cinnamon

¼ tsp salt

Topping

50g cold butter

70g plain flour

50g rolled oats

50g sunflower seeds

1 tsp vegetable oil

3 tsp honey

Method

Dry-toast the nuts in a heavy-based frying pan over medium–high heat for 3–5 minutes until fragrant and golden, then roughly chop.

Whisk the eggs together in a large mixing bowl and once things start to get foamy, slowly begin to pour in the sugar. Keep whisking until the sugar has dissolved and the mixture has doubled in size. Whisk in the carrot, apple, oil and toasted nuts. Use a spatula to gently fold in the flour, baking powder, cinnamon and salt.

The mixture can be baked straight away but Matt suggests leaving it in the fridge overnight. This will give the flour a chance to hydrate and the baking powder to activate, resulting in a more consistent muffin texture. The mix will keep for 3–4 days in the fridge so it’s not a bad idea to make a double batch and bake every second day so you can have fresh muffins all week with little fuss.

Preheat the oven to 180 degrees C. For the topping, place the cold butter and flour in a bowl and rub together with your fingertips. Add the oats, seeds and oil, mix well, then mix in the honey. You want a crumble-type mixture. If it’s too dry, add a splash of water to get it to a lovely, crumbly consistency.

Grease a 12-hole standard muffin tin and line the holes with squares of baking paper. Spoon in the muffin mixture and press it down to the level of the tin.

Cover the top of the muffins with the crumbly topping mixture. Place the tray in the oven and cook for about 25 minutes. Check the muffins at 15 minutes and every 5 minutes from there. The good ol’ skewer test is the perfect way to see if they’re cooked through.

Once cooked, remove the muffins from the oven and leave to cool in the tin for 5–10 minutes. Remove them from the tin, peel off the baking paper and place on a wire rack.

Serve warm, pretty much after baking, with butter!

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Gordon Ramsay’s Halloumi, Zucchini and Herb Cakes

IMG_3905These interesting halloumi and vegetable cakes are delicious and a nice vegetarian option to make for a simple lunch or supper.

The recipe is based on Gordon Ramsay’s recipe from his app:

Gordon Ramsay Cook with Me: https://itunes.apple.com/au/app/gordon-ramsay-cook-with-me/id394892688?mt=8

I used 250g of halloumi rather than the 500g in the recipe for a more “vegetable” cake.

Ingredients

2 medium carrots, peeled and grated

1 zucchini (courgette), grated

250g halloumi cheese, grated

2 spring onions, finely chopped

1 tbsp chopped coriander

1 tbsp chopped mint

2 free-range eggs lightly beaten

2–4 tbsp breadcrumbs

Olive oil, for frying

Sea salt and freshly ground black pepper

Method

Put the grated carrots and zucchini (courgettes) in a colander and sprinkle with a large pinch of salt to draw out the moisture.

Place over a bowl to drain for 5 minutes, then tip into a clean tea towel and squeeze out all the excess water.

Put the haloumi, carrot mixture, spring onions, coriander and mint into a bowl, season and mix together. Add the beaten eggs and mix well, then stir in 2 tbsp of the breadcrumbs. The mixture should be firm enough to form into patties, if it’s not, add some more breadcrumbs. the moisture content from the vegetables can be variable.

Shape the mixture into 6-8 large cakes or smaller of you prefer. To help shape the haloumi cakes place a large spoonful of the mix onto a spoon and press against your hand and squeeze out any excess liquid. Leave in the fridge uncovered for at least half an hour to firm up.

Heat a large heavy-based frying pan over a medium heat. Add a dash of oil and fry the haloumi cakes until dark golden and crisp on either side.

Serve with some coriander to garnish and a dash of sweet chili sauce.IMG_3922

 

Carrot Cake with Cream Cheese Frosting and Candied Carrots

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I found this recipe in a fabulous cook book of mine, the Silver Palate Cookbook. This book, plus the follow up The Silver Palate Good Times Cookbook, are treasure troves of stunning recipes; some hearty, some fancy, some healthy, some decadent!
The carrot cake recipe is unusual is that it contains cooked carrots. These give the cake a deep, slightly caramelized, flavour.
I have added ground ginger as well as cinnamon, as ginger works well with carrot. You can omit the walnuts, as I did in the pictured cake, for your nut free friends.
The candied baby carrots were my addition, and they looked really pretty and tasted great!
Ingredients
Carrot Cake

3 cups plain flour
3 cups sugar
1 teaspoon salt
1 tbl bicarbonate of soda
1 tsp each ground cinnamon and ground ginger
1 1/2 cups vegetable oil
4 large free range eggs, lightly beaten
1 tbl vanilla extract
1 1/2 walnuts, chopped
1 1/2 cup shredded coconut
1 1/3 cup pureed cooked carrots
3/4cup drained crushed pineapple

Cream Cheese Frosting

250gms cream cheese, at room temperature
100gms reduced salt butter, at room temperature
3 cups icing sugar
1 tsp vanilla pate
Juice of 1/2 lemon (optional)

Method

Preheat oven to 170 degrees C. Grease two 23 cm springform tins.

Sift the dry ingredients into a bowl. Add the oil, eggs and vanilla. Beat well. Fold in the walnuts, coconut, carrots and pineapple.

Pour the batter into the prepared tins. Place on the centre rack of the oven and bake until the edges have pulled away from the sides and a skewer inserted in the centre comes out clean, about  50 minutes.

Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

Cream together cream cheese and butter in a mixing bowl. Slowly sift in the icing sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla, and lemon juice if desired.

Decorate with candied carrots and sifted icing sugar.

Candied Carrots

Take 6 baby carrots, trim, leaving some green tops.
Keep smaller carrots whole and slice larger carrots in halves or quarters through the length of carrot.

In a small saucepan, combine 2 cups of sugar and 1 cup of water. Place over high heat, and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. Add carrots, and reduce the heat to medium. Cook until carrots are translucent, about 25 minutes.

In another small saucepan, combine 1.5 cups of sugar with .5 cup water. Place over high heat, and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. When the sugar has completely dissolved, remove from heat. Use a slotted spoon to transfer candied carrots from the syrup in which they boiled to this new sugar syrup. Let stand until completely cooled; discard the old syrup.

Transfer carrots to some baking paper, gently pat dry with kitchen towel. The carrots can be used to decorate the cake or stored for a couple of days in an airtight container.

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Slow Cooked Beef Cheeks in Pedro Ximinez – Movida Recipe

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This recipe hails from MoVida Bar de Tapas, restaurants in Melbourne and Sydney, from the cookbook MoVida: Spanish Culinary Adventures.

http://movida.com.au/slowly-braised-beef-cheeks-in-pedro-ximenez-with-cauliflower-puree-carillera-de-buey/

I cooked the beef cheeks in the oven rather than on the stove top as the original recipe suggests. The temperature needs to be low and the cooking time long.  This is slow cooking at its best!

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cookbook MoVida: Spanish Culinary Adventures
cookbook MoVida: Spanish Culinary Adventures
cookbook MoVida: Spanish Culinary Adventures

Ingredients

1.5 kg  beef cheeks
125 ml  olive oil
3 carrots, roughly chopped
1 garlicky bulb, halved
1 brown onion, sliced
500 ml  Pedro Ximenez sherry
500 ml  red wine
3 bay leaves
3 tablespoons thyme leaves
1 teaspoon fine sea salt

Method

Preheat the oven to 140 degrees C or even lower if your oven is hot (like mine).

Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well.

Heat half the olive oil in a large heavy-based baking dish over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.

Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml water.

Reduce the heat and add the beef cheeks.  Cover and place in the oven to cook for 3-4 hours, or until the cheeks are beginning to fall apart.

The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the baking dish, cover with foil to keep them warm and simmer the sauce over high heat on the stove top until nicely reduced. Gently reheat the cheeks in the sauce if necessary.

I served the beef cheeks with slow baked yellow, orange and purple carrots, and grilled corn tortillas to soak up the sauce – mash or pappardelle or rice would also be good.

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