Carrot cake!

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Ingredients:

225 gr wholemeal self-rising flour

2 level teaspoons baking powder

150 gr muscovado sugar

50 gr chopped walnuts

100 gr grated carrots

2 ripe bananas, mashed

2 large eggs, at room temperature

150 ml sunflower oil

Frosting:

175 gr full-fat soft cheese

50 gr softened butter

100 gr sifted icing sugar

1 tsp of vanilla extract

 

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Pre-heat the oven to 180 ° C/ Fan 160 ° C/ Gas 4. Use a 20 cm round cake tin and line it with baking parchment. Measure all the ingredients for the cake into a large bowl and beat well until thoroughly blended and smooth. Turn into the prepared tin and level the surface. Bake in the pre-heated oven for about 55 minutes until the cake is well risen. Leave to cool in the tin for a few minutes then remove from tin and peel off the parchment.  Finish cooling on a wire rack. For the frosting add all the ingredients into the mixer and combine until smooth. Spread over the top of the cake. Chill in the fridge as the topping is soft. I usually use a little green coloring for the topping, to stay true to the carrots growing upside down in nature. 🙂

Pork with Celeriac and egg lemon sauce.

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Ingredients:

100gr of unsalted butter

1/4 cup olive oil

1.5 Kgr of pork shoulder or pork leg , trimmed of fat and cut into pieces

1 celeriac root, diced

2 leeks, diced

1 large onion

1 large carrot

2-3 cups of vegetable stock

1 tbsp white wine vinigear

1 Kgr of large stalks pascal celery (with leaves) cut into pieces

Juice of two lemons (strained)

2 large eggs (at room temperature)

1 tbsp corn flour or arrow root

Salt and pepper to taste

Preparation:

We wash the pork and place it in a bowl covering it up with water and the tablespoon of vinegar for 10 to 15 min. Part boil the celery chunks and let them dry in a colander. In a stockpot, heat the butter and olive oil together over medium high heat and add the onion. Season the pork chunks with salt and freshly ground black pepper and then saute until nicely browned on both sides. Cut the leeks into pieces and add them to the meat as well as the celeriac root cut in cubes. Add one cup of the stock and let it boil in slow heat for 40 minutes, adding more stock when needed. Add the celery pieces and carrot and cook for another 30 minutes, stirring occasionally, making sure you are left with about 1 cup of stock in the pot.

Prepare the Avgolemono (egg lemon) sauce: Using the mixer, beat the egg whites until stiff peaks. Then add the yolks and slowly whisk in the lemon juice and one cup of the pot liquid (at room temperature). Into o sauce pan transfer the egg lemon and stock liquid and add the 1 tablespoon of corn flour dissolved in cold water. On slow heat bind the sauce by whisking constantly

until the sauce thickens, 2 to 3 minutes. Add this mixture to the casserole and shake the stock pot slowly to introduce the sauce everywhere. Enjoy!