Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Savory Spiced Carrot Cake by David Tanis, NYT Cooking

Time: 1 hour
Yield: 6 to 8 servings

Get full recipe👇🏻
https://cooking.nytimes.com/recipes/1018800-savory-spiced-carrot-cake

INGREDIENTS

1 cup/125 grams all-purpose flour
3/4 cup/90 grams white cornmeal
1 teaspoon kosher salt
1 tablespoon white sesame seeds
1 teaspoon turmeric
Small pinch of cayenne
1 teaspoon baking powder
1 teaspoon baking soda
1 cup/250 milliliters buttermilk
2 eggs, beaten
2 ounces/60 grams feta cheese, crumbled
1 cup/100 grams grated carrots
1/2 cup/115 grams sliced scallions, both white and green parts, plus 2 tablespoons for garnish
4 tablespoons/60 grams unsalted butter, plus butter for greasing pan
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 cup/240 grams crème fraîche
Cilantro sprigs, for garnish
1 teaspoon black sesame or nigella seeds, for garnish (optional)
Pinch of crushed red pepper, for garnish

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Ice-Cream, Popsicle, Sorbet & Yogurt, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Carrot purée and sponge, nut and seed ’praline’, mustard ice cream, currants by Alla Wolf-Tasker

Ingredients:
4 large carrots

salt

280ml milk

280ml cream

4 egg yolks

4 tsps glucose syrup

1 tbsp wholegrain mustard

2 tbsps Dijon mustard

1 pinch of salt

160g egg white

105g egg yolk

80g flour

30g rice flour

30g ground almonds

1 pinch of salt

30g sugar

150g currants

150g orange juice

20g sherry vinegar

20g sugar

2 tbsps wild rice, puffed

1 tbsp walnuts, toasted

1 tbsp pumpkin seeds, toasted

1 tbsp pine nuts, toasted

3 tbsps Panko breadcrumbs

1 1/4 tbsps butter

1 tbsp porcini powder

1/4 tsp truffle oil

1/2 tsp salt

1/4 garlic clove

2 tbsps honey

1 tbsp oil

red vein sorrel leaf

Method:

1. Begin by preparing the ice cream base. Bring the cream and milk to a simmer in a medium sized pot. Whisk the yolks with the mustard and glucose in a bowl until pale and, while continuing to whisk, slowly add the warm cream. Return to a low-medium heat until it reaches 67˚C/153˚F, stirring continuously

2. Remove from the heat, add the salt and cool the mix quickly by pouring into a bowl set over an ice bath. Once cool, pour into an ice-cream maker and churn. Store in the freezer until required

3. For the carrot purée, pass 2 of the carrots through a juicer and cut the other 2 into a medium dice. Bring the diced carrot and juice to the boil in a pan, reduce the heat and simmer until the carrot is cooked. Transfer to a blender and blitz until smooth, adding salt to season. Pass through a fine strainer and store in the refrigerator until required

4. For the sponge, weigh out 250g of the carrot purée and add to a mixer with all of the other sponge ingredients. Blitz together and pass through a sieve. Pour the mix into an espuma gun, seal and charge with 5 gas canisters

5. Fill plastic dariole cups (120ml capacity) until 3/4 full with the mix and microwave for 1 minute

6. Remove from the microwave and place the darioles upside down on a cooling rack – do not remove the sponges until cool. Store in an airtight container in the refrigerator and bring to room temperature once ready to serve

7. For the soused currants, heat the orange juice with the sugar in a pan. Add the sherry vinegar, remove from the heat and pour over the currants. Leave the currants submerged in the liquid in a sealed container

8. For the seed and nut praline, coarsely chop the nuts and mix with the seeds and puffed wild rice

9. Place a pan over low heat and heat the butter, add the garlic clove and cook for approximately a minute, then add the breadcrumbs, porcini powder, truffle oil and salt. Stir until the breadcrumbs start to turn a golden colour, then remove from the heat and combine with the nut mixture

10. Preheat the oven to 170°C/338°F/gas mark 3.5

11. Heat the honey and oil in a pan, then pour over the other ingredients. Stir until the nut mix is well coated

12. Spread the mix onto a tray lined with baking paper and toast in the oven for approximately 3 minutes, then stir and bake for a further 4 minutes. Remove from the oven, leave to cool and store in an airtight container

13. To serve, smear a spoonful of the carrot purée onto each plate, sprinkle over the praline and add 2 carrot sponges. Dot with sultanas and finish with a scoop of ice cream and some red vein sorrel before serving

Check out http://www.greatglobalchefs.com for more amazing recipes.

Crepes, Pancakes, Tortillas, Wraps & Waffles, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Carrot Cake Pancakes By Cooking Classy

Could their be a better Easter breakfast?? Probably not. These Carrot Cake Pancakes with Cream Cheese Glaze taste just like a piece of carrot cake! So in other words I’m totally smitten. Carrot cake for breakfast is pretty much all of my dreams come true, and I now have another favorite to add to my…

via Carrot Cake Pancakes — Cooking Classy

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Fall Soup – 3 Delicious Ways

By The Domestic Geek

Watch how – to video 👇🏻

 

Creamy Tomato Soup

Ingredients:

2 tbsp oil
1 small onion, finely diced
2 cloves garlic, minced
8-10 roma tomatoes, chopped
1 tbs brown sugar
1 tbsp tomato paste
1⁄2 cup parmesan grated OR a leftover parmesan rind
2-3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
fresh basil for garnish

Instructions:

🍲 In a large saucepan, heat oil over medium-high heat.
🍲 Add onions and sauté until they become translucent.
🍲 Add garlic and sauté for another minute.
🍲 Add tomatoes and let them cook for about five minutes so they absorb all the flavor of the onions and garlic.
🍲 Add brown sugar, tomato paste, parmesan and vegetable broth and bring to a boil.
🍲 Reduce heat to low and simmer for about 30 minutes.
🍲 Add cream.
🍲 Puree soup with an immersion blender or in batches in a traditional blender.
🍲 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍲 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍲 Garnish with fresh basil.
🤗🤗 Enjoy!

Carrot Ginger Soup

Ingredients:

2 tbsp oil
2 large onions
1 tsp ginger, minced
6-8 carrots, diced
3 cups vegetable broth
salt and pepper to taste

Instructions:

🍝 In a large saucepan, heat oil over medium-high heat.
🍝 Add onions and sauté until they become translucent.
🍝 Add ginger and sauté for another minute.
🍝 Add carrots and vegetable broth and bring to a boil.
🍝 Reduce heat to low and simmer for about 30 minutes.
🍝 Puree soup with an immersion blender or in batches in a traditional blender.
🍝 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍝 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍝 Garnish with plain yogurt and fresh pepper.
😋😋 Enjoy!

Leek and Potato Soup

Ingredients:

2 tbsp oil
4 leeks, rinsed and finely chopped, white and light green parts only
2 stalks celery, finely chopped
2 cloves garlic, minced
2 potatoes, peeled and diced
3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste

Instructions:

🍛 In a large saucepan, heat oil over medium-high heat.
🍛 Add leeks and celery and sauté until they begin to soften.
🍛 Add garlic and sauté for another minute.
🍛 Add potatoes and vegetable broth and bring to a boil.
🍛 Reduce heat to low and simmer for about 30 minutes.
🍛Add cream.
🍛 Puree soup with an immersion blender or in batches in a traditional blender.
🍛 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍛 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍛 Garnish with fresh black pepper.
😚😚 Enjoy!

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Creamy Curried Coconut Carrot Soup — Closet Cooking

With the weather cooling soups are back on the menu! Soups are one of my favourite dishes; they are often super easy to make and almost always good! There are so many different soups to make but sometimes we can get stuck in a rut making the same soups over and over again but they…

via Creamy Curried Coconut Carrot Soup — Closet Cooking