carrot cake recipe I used neutral tasting canola oil – but it does complement certain flavours.
makes 15 pieces
adapted from a recipe posted on spoonfulblog
100g dark chocolate (I used 85%)
1/4 cup fruity extra virgin olive oil
2 organic eggs
1/2 cup raw sugar
1 tsp vanilla extract
1/4 cup milk (can use any type)
1/2 cup organic plain flour
1/4 sea salt
1/4 tsp cayenne pepper
2/3 cup toasted hazelnuts
Preheat oven to 175 degrees C/350 degrees F
Prepare the tin - I greased a rectangular pan and lined it with baking paper
To melt the chocolate: place bowl of chocolate over pot of simmering water (don't let the bowl touch the water). Once melted, remove from heat and add olive oil - mix and leave aside to cool.
Next, toast hazelnuts in oven for 5-6 minutes, take out and remove skins. Chop roughly and leave aside.
For the brownies: beat sugar and eggs together until light and fluffy (about 5 minutes), add in vanilla extract and milk and fold in cooled chocolate mixture. In a separate bowl, mix flour, salt and cayenne powder. Fold in dry ingredients to wet ingredients and then fold in chopped hazelnuts.
The batter should be thick and not too wet. Place batter into prepared tin and bake 15-20 minutes. Remove and cut into squares. You can keep in fridge up to one week. Enjoy.
posted by bhavani konings at 6:57 PM
here). I substituted the more special ingredients (marcona almonds and aged sherry vinegar) with natural almonds and red wine vinegar.
spanish gazpacho soup
Serves 6 (or 4 with leftovers)
2 kg (4lbs) Tomatoes – vine ripened are the best –
1 red chili, deseeded
1 red onion
2 red peppers, deseeded
1 large english cucumber, deseeded
1 clove garlic (if you’re afraid of raw garlic you can blanch it first)
1 bunch fresh basil
1 handful of lightly toasted almonds (I used natural but you can use marcona if you can find them)
3 tbsp extra virgin olive oil
2 tbsp red-wine vinegar
1 cup of tomato juice (you might not use all of it, use to thin the soup out)
good pinch of sea salt and black pepper
This recipe is simple to make since everything gets blitzed together in a food processor. First chop everything (ensure deseeded) into a relatively small rough chop. Add in tomatoes, red chili and onion, pulse a few times and so on with the rest of the items, making sure to pulse/mix after adding few ingredients. Add tomato juice last – and use enough until you reach the right consistency and taste. Make sure it’s well seasoned since you will serve it cold. Blend well but note you can leave it a little rough as it adds great texture. Refrigerate well (3-4 hrs) and serve chilled. The soup is best served the day of making but will keep for a few days in the fridge. Enjoy.
posted by bhavani konings at 12:43 PM