Ah Carrots

[Yogi]

Recipe for "carrotcake-1"

--------------------------------------------------------------------------------

NAME
CARROTCAKE-1 - Carrot cake with cream cheese filling
I got this recipe originally from The Oregonian in Portland,
Oregon.

INGREDIENTS (Serves 12)
4 eggs, separated
300 g sugar
225 carrots, grated
100 g walnuts, finely grated
150 g flour
5 ml baking powder
1 ml nutmeg
2.5 ml cinnamon
5 ml vanilla
salt
25 cl oil
40 ml hot water
2.5 ml baking soda
FILLING
250 g cream cheese
100 g sugar
12 cl strawberry, apricot or raspberry jam
FROSTING
25 cl whipping cream
30 ml sugar

PROCEDURE
(1) Preheat oven to 175 deg. C. Cream together egg
yolks and 200 g of the sugar until the yolk color
lightens. Stir in carrots, nuts, flour, baking
powder, nutmeg, cinnamon, vanilla, salt and oil.
(2) Mix together hot water and soda and stir into
flour mixture.
(3) Beat egg whites until foamy. Gradually add remain-
ing sugar. Beat until stiff and glossy.
(4) Fold egg white mixture into flour mixture.
(5) Turn mixture into a greased 33 x 22-cm pan lined
with greased wax paper and bake for 45 minutes or
until done. Cool.
(6) Slice in half horizontally, to form two layers.
(7) Make the cream cheese filling: soften the cream
cheese and beat in the sugar, mixing gradually,
until the filling is smooth and fluffy. A food
processor works well for this.
(8) Cover bottom layer with cream cheese filling, then
cover cream cheese layer with jam. Place the top
layer of the cake carefully on top of the jam.
(9) Make the frosting: beat the whipping cream until
slightly stiff, then add the sugar and beat the
mixture to stiff peaks. Frost the entire cake with
whipped cream.

RATING
Difficulty: easy to moderate. Time: 30 minutes preparation,
1 hour baking and cooling, 10 minutes frosting. Precision:
measure the ingredients.

[ck-uk]

it looks nice mate......coffee n walnut... :-"

[TheRealDave]

the carrot is in the sock


(dont ask )

[Gemby!]

Originally posted by SensualBarfing@22 July 2004 - 11:18


Recipe for "carrotcake-1"

--------------------------------------------------------------------------------

NAME
CARROTCAKE-1 - Carrot cake with cream cheese filling
I got this recipe originally from The Oregonian in Portland,
Oregon.

INGREDIENTS (Serves 12)
4 eggs, separated
300 g sugar
225 carrots, grated
100 g walnuts, finely grated
150 g flour
5 ml baking powder
1 ml nutmeg
2.5 ml cinnamon
5 ml vanilla
salt
25 cl oil
40 ml hot water
2.5 ml baking soda
FILLING
250 g cream cheese
100 g sugar
12 cl strawberry, apricot or raspberry jam
FROSTING
25 cl whipping cream
30 ml sugar

PROCEDURE
(1) Preheat oven to 175 deg. C. Cream together egg
yolks and 200 g of the sugar until the yolk color
lightens. Stir in carrots, nuts, flour, baking
powder, nutmeg, cinnamon, vanilla, salt and oil.
(2) Mix together hot water and soda and stir into
flour mixture.
(3) Beat egg whites until foamy. Gradually add remain-
ing sugar. Beat until stiff and glossy.
(4) Fold egg white mixture into flour mixture.
(5) Turn mixture into a greased 33 x 22-cm pan lined
with greased wax paper and bake for 45 minutes or
until done. Cool.
(6) Slice in half horizontally, to form two layers.
(7) Make the cream cheese filling: soften the cream
cheese and beat in the sugar, mixing gradually,
until the filling is smooth and fluffy. A food
processor works well for this.
(8) Cover bottom layer with cream cheese filling, then
cover cream cheese layer with jam. Place the top
layer of the cake carefully on top of the jam.
(9) Make the frosting: beat the whipping cream until
slightly stiff, then add the sugar and beat the
mixture to stiff peaks. Frost the entire cake with
whipped cream.

RATING
Difficulty: easy to moderate. Time: 30 minutes preparation,
1 hour baking and cooling, 10 minutes frosting. Precision:
measure the ingredients.

traitor !!!

[DanB]

Carrot cake is quite nice

[Yogi]

Originally posted by gemby&#33;+22 July 2004 - 20:16--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (gemby&#33; &#064; 22 July 2004 - 20:16)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-SensualBarfing@22 July 2004 - 11:18


Recipe for "carrotcake-1"

--------------------------------------------------------------------------------

NAME
&nbsp; CARROTCAKE-1 - Carrot cake with cream cheese filling
&nbsp; I got this recipe originally from The Oregonian in Portland,
&nbsp; Oregon.

INGREDIENTS (Serves 12)
&nbsp; 4 &nbsp; eggs, separated
&nbsp; 300 g &nbsp; sugar
&nbsp; 225 &nbsp; carrots, grated
&nbsp; 100 g &nbsp; walnuts, finely grated
&nbsp; 150 g &nbsp; flour
&nbsp; 5 ml baking powder
&nbsp; 1 ml nutmeg
&nbsp; 2.5 ml cinnamon
&nbsp; 5 ml vanilla
&nbsp; salt
&nbsp; 25 cl &nbsp; oil
&nbsp; 40 ml &nbsp; hot water
&nbsp; 2.5 ml baking soda
FILLING
&nbsp; 250 g &nbsp; cream cheese
&nbsp; 100 g &nbsp; sugar
&nbsp; 12 cl &nbsp; strawberry, apricot or raspberry jam
FROSTING
&nbsp; 25 cl &nbsp; whipping cream
&nbsp; 30 ml &nbsp; sugar

PROCEDURE
(1) Preheat oven to 175 deg. C.&nbsp; Cream together egg
&nbsp; yolks and 200 g of the sugar until the yolk color
&nbsp; lightens. Stir in carrots, nuts, flour, baking
&nbsp; powder, nutmeg, cinnamon, vanilla, salt and oil.
(2) Mix together hot water and soda and stir into
&nbsp; flour mixture.
(3) Beat egg whites until foamy. Gradually add remain-
&nbsp; ing sugar. Beat until stiff and glossy.
(4) Fold egg white mixture into flour mixture.
(5) Turn mixture into a greased 33 x 22-cm pan lined
&nbsp; with greased wax paper and bake for 45 minutes or
&nbsp; until done. Cool.
(6) Slice in half horizontally, to form two layers.
(7) Make the cream cheese filling: soften the cream
&nbsp; cheese and beat in the sugar, mixing gradually,
&nbsp; until the filling is smooth and fluffy. A food
&nbsp; processor works well for this.
(8) Cover bottom layer with cream cheese filling, then
&nbsp; cover cream cheese layer with jam. Place the top
&nbsp; layer of the cake carefully on top of the jam.
(9) Make the frosting: beat the whipping cream until
&nbsp; slightly stiff, then add the sugar and beat the
&nbsp; mixture to stiff peaks. Frost the entire cake with
&nbsp; whipped cream.

RATING
&nbsp; Difficulty: easy to moderate. Time: 30 minutes preparation,
&nbsp; 1 hour baking and cooling, 10 minutes frosting. Precision:
&nbsp; measure the ingredients.

traitor &#33;&#33;&#33; [/b][/quote]
: Trattoria, you said???


Okay, this one is with Baby Carrots&#33;&#33;&#33;&#33; Muhahaha&#33;&#33;&#33;&#33;&#33;


Fricassee of Chicken with Summer Vegetables and Fresh Almonds and

BABY CARROTS&#33;&#33;&#33;&#33;&#33;



Ingredients
1.75kg/4lb free-range chicken, cut into pieces as below
salt and pepper, plus a few peppercorns
2 tbsp olive oil
1 onion, chopped (optional)
1 carrot, chopped (optional)
290ml/½ pint white wine
sprig of thyme (optional)
150ml/¼ pint double or whipping cream
squeeze of lemon juice
1 tbsp, heaped, mixed herbs (such as chives, parsley, marjoram, tarragon), chopped
12 fresh almonds, shelled and split in half

For the summer vegetables and herbs:
100g/4oz podded peas
100g/4oz podded broad beans
iced water
8 asparagus spears, trimmed of spiky ears and base of stalk
12 baby onions, peeled
pinch of sugar
12 baby carrots, peeled leaving 1-2cm/½-¾in of stalk attached
2 knobs of butter



Method
1. To prepare the chicken for the fricassee, remove the legs, then separate the drumsticks from the thighs. The breasts can now be removed from the carcass and each split in two pieces. The carcass can now be cut in four pieces, ready to cook with the meat to create the stock.
2. Season the chicken pieces with salt and pepper.
3. Heat the olive oil in a large flameproof braising pot and fry the chicken pieces on all sides until golden brown.
4. Remove them from the pot and add the chopped carcass, trimmings, onion and carrot, if using. Fry on a medium heat until golden, then add the white wine, thyme, if using, and peppercorns.
5. Bring to the boil and reduce by half. Return the chicken pieces and their juices to the pan, then add 290ml/½ pint of water.
6. Bring to a simmer and cover with a lid. Cook gently on top of the stove, or in an oven preheated to 190C/375F/Gas 5 for 20 minutes.
7. Remove the chicken and carcass pieces from the pot discarding the carcass bones and keeping the chicken pieces warm to one side. Bring the liquor to the simmer then add the cream and cook for 5-6 minutes before straining through a fine sieve. Check the sauce for seasoning.
8. Before cooking the chicken or while it is brasing, the summer vegetables can be cooked individually to ensure their even tenderness. Cook the peas and beans in boiling unsalted water, for just a few minutes until tender. If not absolutely "just picked fresh", they may need a little longer in the pan. It is also important to make sure no lid is placed on the pan as they cook, to maintain their rich green colour. Once tender, refresh in iced water .
9. Cut the asparagus spears in half and cook for 2-3 minutes, with 4-5 the absolute maximum, then refresh in iced water.
10. Place the onions in a saucepan of cold water, bring to a simmer and cook for 10-12 minutes until tender. Strain and keep to one side.
11. Place the baby carrots in a saucepan only just covering with water. Add a pinch of salt, sugar and a knob of butter. Bring to a simmer and cook for 3-10 minutes (depending on size), until tender. Lift the carrots from the pan and keep to one side.
12. Boil and reduce the cooking liquor by half. This can be kept and used to reheat the vegetables.
13. Once the chicken sauce has been finished and the pieces of bird are being kept warm in the oven - pouring any juices collected in the sauce - the vegetables can be warmed. The quickest route is to place all of them in a glass or china dish, season them with salt and pepper, add a knob of butter and then microwave them. The alternative is first to warm the baby onions and carrots in a large pan with the reduced carrot liquor. Place a lid on the pan to create a steam. Once warmed, add the peas, beans and the cut asparagus spears. After a few minutes all will be ready, then add the seasoning and knob of butter.
14. Arrange the chicken pieces, vegetables and almonds on a large plate or bowl and sprinkle with the chopped herbs. Add a squeeze of lemon juice to the sauce and then spoon it over the chicken to complete the dish.

Note:
It is not essential to feature all of these summer vegetables. The basic fricassee recipe can be made on its own, adding only what s available.

The cream can be totally omitted from this recipe, adding 50g/2oz of butter to enrich the cooking liquor instead. This will provide you with a loose finish rather than the creamy touch.

[Gemby!]

Originally posted by danb@22 July 2004 - 18:29
Carrot cake is quite nice

not you too &#33;&#33;&#33;&#33;

@sb - now your just making me hungry

[Yogi]

Originally posted by gemby&#33;+22 July 2004 - 20:33--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (gemby&#33; @ 22 July 2004 - 20:33)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-danb@22 July 2004 - 18:29
Carrot cake is quite nice&nbsp;

not you too &#33;&#33;&#33;&#33;

@sb - now your just making me hungry [/b][/quote]
Okay, in that case, one more&#33;&#33;&#33;

Shiitake Mushrooms and Carrots — by Rebecca Wood

Featured Q&A:
Mushrooms Detoxify

Serves 4

I especially love fresh shiitakes in pilafs, stir-fries and pasta sauces. In the simple recipe below, the carrots become ever so sweet and the mushrooms add a meaty texture. For variation, you may substitute burdock, turnip or parsnip for the carrot.

1 teaspoon ghee, butter or extra-virgin olive oil
1 clove garlic, pressed or minced
1 teaspoon minced ginger
1 medium onion or leek (white and light green parts only), thinly sliced
1 large carrot, cut into matchsticks
3 fresh shiitake mushrooms (or 3 reconstituted shiitakes), sliced
2 teaspoons naturally-fermented soy sauce, or to taste
Cilantro or parsley for garnish

Warm the ghee in a skillet, add the garlic, ginger, onion, carrot and shiitakes and sauté for 5 minutes. Add the soy sauce, cover and simmer for 10 minutes or until the vegetables are tender. If necessary, stir or add a little water to prevent from scorching. Adjust the seasoning and garnish with the cilantro or parsley.

[Gemby!]

i know how to make flapjacks

[Yogi]

Originally posted by gemby&#33;@22 July 2004 - 20:38
i know how to make flapjacks

Couldn&#39;t find carrot-flapjacks............


but:

Carrot & Wheat Berry Soup

Ingredients:
3 md Onions, coarsely chopped
5 Cloves garlic, sliced
5 lg Carrots, coarsely chopped
1 1/2 c Dry white wine
1 c Wheat berries
2 c Water, (as needed)
28 oz Tomatoes, canned, whole,
With liquid
5 lg Carrots, coarsely chopped
1 tb Basil, to taste

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Instructions:
Saute first onion, garlic, and first 5 carrots in the wine until the onion has softened slightly.
Add the wheat berries, water, and tomatoes.
Watch the liquid volume and increase or decrease water as needed.
Simmer covered about 1 1/2 hours.
Add the second five carrots.
Simmer covered another 45 minutes.
Add basil to taste and simmer another 10 minutes.
Source: I just made this on Sun.
(it&#39;s amazing how creative one can be when faced with an odd cross-section of available ingredients).