 |
| Carrot Cupcakes |
Another week gone by & at last we are firmly into spring. I'm a little sad that nights filled casseroles & mash are soon to be gone, but i am looking forward to refreshing salads, lots fresh fish & fruit puddings. (puddings are not only for winter-i could eat pudding on the hottest day of the year) We had a busy weekend which started with a few games of tennis with friends. The houseboy & i have decided for the sake of harmony that we probably won't play just the two of us again, a bit like being in the kitchen at the same time it just doesn't quite work! Anyway we had a good few games which was some much needed exercise. Especially since Saturday night was Wine & Cheese evening at Harwood Road. Camembert, Brie, Gouda, Ardrahan, Stinking Bishop, Manchego, Gruyere...the list was endless & delicious. Everyone teamed their cheese with great wines & got thoroughly involved. I to have to say the effect of copious amounts of wine & cheese on people was hilarious....I made a lovely Tomato Chutney to go with the various cheeses. A Delia Smith recipe, it worked really well with the harder more acidic cheeses as well as the creamy ones. I also had my first crack at making oatcakes which went pretty well i think. More crumbly & oatey than the ones you buy in the shops they make a nice difference. I think next time i would add some herbs or sunflower seeds.
 |
| Smokey Tomato Chutney |
On Sunday the houseboy took part in a butchery course with his friend Mr Brown while Mrs Brown (well soon to be...) & i wandered around Marylebone eating cake & drinking cocktails. This is now officially one of my favourite ways to spend a Sunday. We had afternoon tea at La Fromagerie which was very good. With a beautiful range of cheeses & healthy selection of fruit, vegetables & store cupboard goods it's a lovely place to spend an hour. The Chocolate & Mascarpone Cake was seriously good & Mrs Brown said her Carrot Cake was also delicious. The butchery course sounded great & the boys seemed to really enjoy it. The Ginger Pig offers butchery courses on beef, lamb, pork & sausage making. The boys went for the lamb option, and after learning all about the different cuts etc they each had a go & brought home a lamb shoulder each-carefully boned and rolled.
 | ||
| La Fromagerie - courtesy of www.lafromagerie.co.uk |
Another sweet treat this week. It came around as i was thinking about Easter coming up which led me to think about rabbits then carrots. This is the most straight line thinking iv'e done in a while. Thie recipe is actually for a cake but alternatively you can make it into cupcakes as i have done. The recipe makes roughly 14 cupcakes. It also uses a processor, but you can use the old bowl & wooden spoon method, just be careful not to over beat the mixture.
Ingredients:
- 225g self raising flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp bicarbonate soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 beaten eggs
- 170g granulated sugar
- 170mls vegetable oil
- 200g grated carrot
- 55g chopped walnuts (optional)
- 55g sultanas (optional)
- 110g cream cheese
- 55g unsalted butter melted
- 225g icing sugar
- 2 tsp vanilla extract
- 2 tsp lemon juice
Set your oven to 160c.
Start by sifting together the flour, baking powder, salt, bicarb & cinnamon. Set aside. Using a food processor beat the eggs and gradually add the sugar. Once the sugar is wholey combined add the oil in a thin stream until fully incorporated. Pulse handfuls of the flour mix & grated carrot alternating between the two until all added and fully mixed. If you are using sultanas or walnuts add them here and stir in carefully. The lighter you treat the mixture the lighter the results.
Bake at 160c for 35minutes, the cupcakes will not take as long - usually only 25minutes. For the icing, cream together all the ingredients & ice when the cake/cupcakes have cooled.
