Nutty Carrot Cake with Buttercream Frosting

It's the last post of the year and wow, what a year it has been; full of trials, tribulations and triumphs. This last stretch has been somewhat challenging, but I've been determined to have a positive outlook. I recently unearthed my diary that I started at the beginning of the year and although it is very much incomplete and was abandoned back it March - the page on my new year resolutions shed some much needed light on some of my achievements of the year. 
As for my hopes for 2019, I pray for happiness in abundance, peace, prosperity, health, opportunities, adventure, the good type of change and to become the best version of myself possible إن شاء الله‎

Now as for last recipe of the year, I wanted it to be something familiar and comforting and nothing expresses that better for me that this carrot cake. This particular recipe is from an old book that my dad got for my mum years and years ago (I think its older than me!). Some of my earliest baking memories are linked to this book, I remember I would love to flick through the pages and devour all the beautiful pictures - the first recipe I ever tried (oatmeal cookies) was also from this cookery book, so it will always hold a special place on my shelf.

I couldn't even tell you the number of times we have made this carrot cake over the years, its featured at many a teatime table and even as a birthday cake - its really that good. 

So without further ado, to make this Nutty Carrot Cake with Buttercream Frosting you will need the following ingredients:

- Carrots
 - Caster sugar
- Brown sugar (soft or granulated)
- Plain flour
- Baking powder
- Bicarbonate of soda
- Eggs
- Sunflower oil
-  Cinnamon / mixed spice
- Walnuts, almonds, cashews
- Raisins

Begin by grating 290g of peeled carrots, the original recipe suggested a larger quantity so feel free to increase if you so wish. I try to reduce the amount of liquid in the cake so that the end cake is not quite so 'wet'

Then using at electric mixer beat together 4 eggs, 2 tsp vanilla essence, 55g caster sugar, 115g of brown sugar and 195 ml of sunflower oil. Sift in the dry ingredients - 220g of plain flour, 2 1/2 tsp baking powder, 1/2 tsp bicarbonate of soda, 2 tsp cinnamon and 1 tsp salt, fold in well.

Mix in the grated carrots, 115g of nuts (walnuts, almonds, cashews etc.) and 70g of raisins. Pour the mixture in to lined baking tin and bake in a Gas Mark 4 oven for around 40-45 minutes until cooked and springy to the touch. 

To make the buttercream icing with an electric mixer beat 70g of butter until pale and soft, add 140g of sifted icing sugar and combine with a few tablespoons of milk (or water). Beat on a high speed until well combined and soft. Spread this onto the top the cooled cake and make ridges using a pallet knife, sprinkle on some chopped pistachio nuts.

Slice into squares and serve with tea or coffee

This cake also tastes amazing the next day when the flavours have settled and intensified. 

😋

Enjoy!
Q x
P.S - I had such issues with this post! The lighting was awful when I wanted to take pictures because winter. I wrote the draft when we had no electricity/gas (renovation struggles) and when I was trying to post it the internet wasn't working. My cousin's baby was also over at our house so it was a bit chaotic and to top it of, I really wan't feeling well! However I preserved because I really wanted to get it up before the 1st. So to anyone still reading.. Happy Near Year! I hope it is everything you wish it to be x 

Chocolate Orange Cream Cake

It was November--the month of crimson sunsets, parting birds, deep, sad hymns of the sea, passionate wind-songs in the pines. Anne roamed through the pineland alleys in the park and, as she said, let that great sweeping wind blow the fogs out of her soul ― L. M. Montgomery

I remember borrowing Anne of Green Gables from my high school library many years ago and devouring it over the course of a few evenings. As for this particular line from the book, I came across it again recently and I love it - it captures the essence of one my favourites times of year perfectly. And now December is upon us and we must bid it adieu, its been a blast.

Almost literally considering bonfire night, we had a spectacular firework display and all the sparklers and chocolate you could wish for. Although it was a bit of a jam-packed evening as I took my sisters to a book signing earlier on, it was to meet Ransom Riggs,  author of the Miss Peregrines books - we got signed copies of his latest instalment in the series, A Map of Days.

November, or Rabi ul-Awal which is the Islamic month based on the lunar calendar brought with it Eid Milad un Nabi a beautiful festival of celebration and light. Every celebration calls for cake, so I made this one flavoured with chocolate and orange. 

Tangy citrus and rich, dark chocolate is a true and tested flavour combo that works really well. Just try a Terry's Chocolate Orange if you need convincing.. speaking of, I visited Goddard House last summer, the former estate of the Terry's family, it has beautiful gardens, some interesting (vintage chocolate related) displays and you can see the old factory across the river. 

Now back to this amazing cake, it features a moist rich sponge with flecks of orange flavour and a double cream citrus topping, with more chocolate and orange of course! The other great thing about this cake is that it is so easy to make - an all in one method, you add all your ingredients to a bowl, mix, into the oven and voila. I guarantee you that this will be your go-to chocolate cake recipe from here on out, it's that easy and delicious.

So to make this Chocolate Orange Cream Cake, you need the following ingredients:
Cocoa Powder
Caster sugar
Margarine/butter
Eggs
Self-raising flour
Baking powder
Milk

Begin by adding 50g of good quality sifted cocoa powder into a bowl and stir in enough boiling water until a forms a thick chocolate paste.

To your mixing bowl add in the remaining ingredients - 100g butter/margarine, 275g caster sugar, 3 large eggs, 175g self raising flour, 1 rounded teaspoon baking powder and 50ml of milk.

Finally add in the chocolate mixture and beat until well incorporated and you have a thick, smooth batter.

Stir in the grated zest of one orange. You can add a dash of orange juice or orange essence if you want to enhance the flavour.

Spoon the mixture into a lined loaf tin (or two sandwich tins) and bake in a preheated Gas Mark 4 oven for around 30 minutes or until  well risen and springy to the touch.

To make the cream topping, whip up some double cream along with icing sugar (add a tablespoon at a time until it reaches the desired sweetness), grate in some orange zest.

Once the cake has completely cooled, spoon on the orange cream - I went with a more rustic effect but you can pipe it if you wish. Also if you opted to make the cake in circular tins, sandwich the layers with orange cream and decorate the top as mentioned above. 

An easy and delicious recipe for a chocolate cake which can easily be modified to create other flavours e.g. chocolate and hazelnut or raspberry and chocolate.

😋

Enjoy!
Q x

Spicy Keema Stuffed Naan Bread w/ Mint

The seasons are rapidly changing and it appears that autumn is in a hurry this year, we've already experienced the first frost and endless torrential rain, its musical patter is currently keeping me company as I write. 
In fairness we've had some beautiful autumn days too, such as last weekends trip to the countryside, the day was as golden as an apple with crisp cold air, bright sunlight and crunchy leaves underfoot. I know I'll miss this in a few weeks time when the cold really settles in and I forget what it feels like to have feeling in my fingertips. I suppose the only remedy is spicy food and mugs of hot chocolate, so who's complaining.  

The parkland we visited had a kitchen garden where they grow their own produce and although there were no summer fruits to be seen, there was a scattering of apples still clinging to bare branches, figs in the greenhouse, herbs of a great variety and pumpkins - lots and lots of pumpkins. In our own garden the herb patch is still thriving and the mint is particularly resilient this year. 

Now here comes the somewhat smooth segue into todays recipe - keema stuffed naans. A fluffy naan bread almost focaccia-like in texture, with a spicy minced meat filling, freshness from chopped mint and a golden exterior topped with crunchy nigella seeds.  

This was a bit of a learning curve for me as I'd eaten something similar and wanted to recreate it, any adjustments required will become apparent in the recipe but this is well worth a try as the results are delicious. 

So to make the Spicy Keema stuffed Naan Bread with Mint begin by making the dough:

To activate the yeast in a small ramekin pour in one sachet or 1 1/2 tsp of active dry yeast and 2 tsp of sugar, mix to incorporate. Then add in 4 tblsp of warm water (not too hot), stir and leave to rest for a few minutes. When the yeast is activated it will form bubbles. 

In the bowl of a stand mixer combine 450g of plain flour, 300g of wheat flour, 1tsp of salt, 1tsp baking powder, 150g natural yogurt and 2tsblp oil using the dough hook attachment, once the yeast is activated mix this in. Pour in around 150ml milk, you may not need all of it or you may need more, bring the dry ingredients together under you have a soft dough.

Rub some oil over the dough and the inside of the bowl, cover with clingfilm and leave to rise in a warm place for at least 2 hours. 

To make the spicy keema filling:

 Begin by finely chopping one large onion, 2 cloves of garlic, 1 inch piece of ginger and 2 green chillies. In a pan heat up 2tblsp of oil and fry the onion mixture until golden brown. Next sauté the spices - 1 tsp chilli powder, 1/2 tsp chilli flakes, 1 tsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp mixed masala, 1 tsp garam masala, 1 1/2 tsp salt. In addition to 2 tblsp tomato puree and 1 1/2 tblsp lemon juice. 

Once the spices are mixed in, add in 200g of minced chicken and a splash of water if required. Cook on a high heat until the chicken has coloured. Reduce the heat to medium, cover the pan and leave the mixture to cook stirring occasionally.

Once all the water has evaporated (the mixture must be dry), add in your freshly shredded mint leaves - the amount you add depends on your preference. Taste the mixture and adjust the seasoning and spices as you see fit.

To make the stuffed naan:

Lightly flour a surface, punch the dough to release some of the air then divide into 7-8 pieces. 

Roll the dough balls one at a time until they are an inch in thickness, keep the other dough balls covered when not using.

Place a few tablespoon in the centre of the dough circle and scatter on some more mint.

Then bring the edges up to cover the mixture, seal into a ball then roll out - roll on the side pictured i.e. the one with that is crimped, the dough is slightly thicker on this side and it will stop as much mixture coming through (the picture below shows what happens if you roll the other side)

Pierce the surface with a fork, brush with melted butter and top with nigella seeds and more shredded mint.

Preheat the oven to Gas Mark 7 and heat up a heavy baking tray. Grease the tray then place on the naans (as much as you can fit), cook for 3-4 minutes until cooked on one side, then flip and cook the other side for a further few minutes until golden. 

Whilst hot brush with more melted butter.

Serve warm with cucumber and fresh yogurt, or reheat for tasty packed lunch option.

😋

Enjoy!

 Now for a few seasonal pictures for those who stayed to the end

 Appreciating the beauty of autumn with a walk in the park

Pumpkins galore!

The last of the crop from the Kitchen Garden

The figs we picked

Q x

Cookie Dough Cups [and a giant cookie]

I woke up to a white sky today, a cold room because I hadn't closed my window the night before and the wish to stay under the covers for as long as possible. Not long at all it seems, thanks to the incessant phone ringing; calls from across the continent.

But its all good now, I have my mug of green tea and honey, a slice of cookie, my back is toasty from the warmth of the radiator and my heart is happy from some good news I just heard.

More on the cookie? It's a slice from a giant one I baked yesterday afternoon alongside some cute little cookie cups. The objective was to make some cookie dough à la Pizza Hut, but with time constraints and a little bit of spontaneity these cookie cups were conceived and they are real good. 

I have a memory of a big family meal we went on years ago where my cousin ordered a portion of cookie dough with ice cream, we all had a taste and thought it was the best dessert ever™, since then I've had a few and its never been as good. 

Although yesterday this little rush job appears to have created something even better - these cookie cups are soft in the middle, slightly chewy on the outside, sweet but not overly so and speckled with flecks of dark chocolate. They are also very easy to whip up and the cookie dough can also be used to make giant cookies!

So to make the Cookie Dough you will need the following ingredients: 

White sugar

Brown sugar

Butter

Egg

Self-raising flour

Chocolate

Vanilla essence [optional]

Begin by beating together 125g of butter, 90g of white sugar (caster is preferable but I didn't have it to hand) and 90g of brown sugar in the bowl of your stand mixer until well combined. This can also be done using a hand mixer or a trusty bowl and spoon.

Next add in 1 egg and a tsp of vanilla essence if using.

Chop up around 90g of chocolate, this can be dark chocolate as pictured, or milk chocolate. You can also substitute for chocolate chips if desired.

To the mixture add 225g of self-raising flour, 1/2 tsp of salt if you didn't use salted butter and the chopped chocolate. Mix together thoroughly until you get a sticky dough-like consistency.

Line your muffin tins (this makes for easier removal afterwards), take a tablespoon or so of the dough, roll and press in the palm of you hand until it form a disc then lightly press this into the case. Ensure that there is a slight dip in the middle but there is not need to bring the dough all the way up the edges of the case. 

If making a giant cookie, line a pie or tart tin then press the dough into the tin ensuring a flat surface and that it reaches the edges. Note that it may be sticky to start of with but should smoothen out after pressing.

Bake the cookies at Gas Mark 6 from 8 minutes, then reduce the heat to Gas Mark 4 and continue baking for a further 7 minutes. Keep and eye on the cups as you don't want them to get too dark. Once they are baked take them out of the oven, whilst they are cooling the middle should dip slightly.

The cookie dough cups can be eaten whilst still warm but have an amazingly soft and chewy texture even when cool.

Serve with vanilla cream and a drizzle of chocolate (which I didn't have time for!)

As for your giant cookie, slice and serve the same way. Or if you want to go all out, make a cookie pizza - a chocolate sauce and toppings of your choice.

😋

Enjoy!
Q x