Lovely and moist carrot cake

I’ll let you in on a little secret; up till not so very long ago I always thought that carrot cake wasn’t real. That it didn’t really exist other then in a stupid joke that I heard when I was a kid. The joke was about a bunny going to a bakery asking for a carrot cake, which they didn’t have. He came back every day asking for that same  cake, until the baker felt sorry for the bunny and made him one. So the next time the bunny came and asked for the carrot cake he proudly said that yes he had made it especially. At which the bunny looked at him and said; ‘Do you hate it as much as I do?”

Admittedly a very very bad joke really but it sort of stuck with me. And the fact that it was a cake with vegetables in it, had me convinced that it was an actual joke and not real.

I’ve never told anyone about this until now. Of course I’ve known for a couple of years now that carrot cake is in fact a very real thing. My mistake is probably also due to the fact that I don’t think it is very popular here in the Netherlands or maybe I just haven’t seen any. Fact is that up until yesterday I had never tasted one! It was just one of those things that didn’t occur to me to make. But when I wanted to try out our new oven yesterday and I ‘bumped’ into this recipe on the Good Food website which was a makeover to make it more healthy I figured it was  a sign.

So the very first thing out of our brand new oven is this carrot cake. And I can tell you now that I will definitely be making it a few more times! This is good, seriously good. I haven’t checked against a regular carrot cake recipe why this one is considered to be more healthy apart from the fact that it uses wholemeal flour instead of plain flour and the frosting is made of cream cheese combined with quark which gives it a lovely acidity.

And am I glad to be back cooking and baking! I seriously missed it!

Carrot cake

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Serves	16
Prep time	30 minutes
Cook time	1 hour
Total time	1 hour, 30 minutes
Dietary	Vegetarian
Meal type	Dessert
Misc	Pre-preparable, Serve Cold
Website	BBC Good food

217 kcalories, protein 4g, carbohydrate 31g, fat 9 g, saturated fat 1g, fibre 2g, sugar 21g, salt 0.52 g

Ingredients

• 1 medium orange
• 140g raisins
• 125ml rapeseed oil (I used sunflower oil as I couldn't find rapeseed)
• 115g wholemeal flour
• 1 teaspoon baking powder (plus a pinch)
• 1 teaspoon baking soda
• 1 heaped teaspoon ground cinnamon
• 140g dark moscovado sugar
• 280g carrots (finely grated)
• 2 eggs
• 115g self raising flour

Frosting

• 100g light soft cheese (I used philadelphia light)
• 100g quark
• 3 tablespoons icing sugar (sifted)
• 1/2 teaspoon orange zest (grated)
• 1,5 teaspoon lemon juice

Directions

Heat oven to 160C/fan 140C/gas 3. For the cake, finely grate the zest from the orange and squeeze 3 tbsp of juice. Pour the juice over the raisins in a bowl, stir in zest, then leave to soak while you make the cake. Lightly oil and line the base of a deep 20cm square cake tin. Mix the flours with 1 tsp baking powder, bicarbonate of soda and cinnamon.

Separate one of the eggs. Put the white in a small bowl and the yolk in a large one. Break the remaining whole egg in with the yolk, then tip in the sugar. Whisk together for 1-2 mins until thick and foamy. Slowly pour in the oil and continue to whisk on a low speed until well mixed. Tip in the flour mix, half at a time, and gently stir it into the egg mixture with a rubber spatula or big spoon. The mix will be quite stiff. Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.

Fold the carrot, raisins (and any liquid) into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Jiggle the tin to level the mixture. Bake for 1 hr until risen and firm or until a skewer inserted in the centre comes out clean. Leave to cool in the tin 5 mins, turn out onto a wire rack, peel off the paper, then leave until cold.

Frosting

To make the frosting, stir the soft cheese, Quark, icing sugar and orange zest together - don't overbeat. Stir in the lemon juice. Swirl the frosting over the cake and cut into 16 square. This cake is even better if left well wrapped for a day or two before icing and eating. Will keep up to 5 days uniced in an airtight tin, or in the fridge if iced.

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Delicious chicken curry

The very first time I had good Indian must have been in the UK. I was visiting friends at the time and we went to an Indian restaurant which just blew me away. I can’t even remember what we had, as we also shared most of the dishes but all of it was absolutely awesome and totally delicious. Since then I was hooked. Hooked on Indian food! Now obviously the Indian food we get here in European is I think slightly adapted to the Western palette, a little less spicy but still quite tasty overall. However when I finally went to India it was another experience all together!

Sarah and me posing in front of the Taj Mahal

I no longer work for Nike so I can now tell you that that ‘business’ trip we took 8 years ago was all about fun and just a tiny bit about work… I was Operations Manager at the time of the professional sports department. We took care of the entire logistics surrounding events like Olympics, Tour de France, World Cup Rugby and other fun events like that, so you can imagine that getting the clothes delivered to the athletes on time was crucial. We were used to working under tight deadlines and I was heading the department of 5. Mostly, we had a lot of fun, although we did work our buts off and certainly did not have a 9 to 5 job (more 8 to 8 most days!). I did travel quite a bit for work at the time too but in most cases

Sugar cane vendor

that was flying in, working late and flying back, so no space for fun. But Sarah and I, we came up with this brilliant plan of telling the Asian factories a bit more about ‘promo’. You see the trouble we always ran into was that factories, used to producing large quantities for retail, where not always very keen on producing 10 units for a track & field athlete, so we needed to educate them a little or so we managed to convince my manager…

I think in a way, she must have known that this was not a very hard trip to take and that we would have some fun in between but I also think she didn’t really mind. We had worked ridiculously hard the entire year so we earned it! We would be

Drunk man during the Holi festival

going for two weeks and visit three countries; Thailand, India and Sri Lanka. It was quite a bit of work scheduling it all, as we did have to visit the liaison offices in those countries, we would have to give them presentations (my biggest nightmare !) plus a few factory visits would have to be scheduled too. I think we were leaving around Easter, so we went a few days early to be able to visit the Taj Mahal and see some of India.

What we did not know before leaving, was that it was the Holi festival. A festival that – according to the Lonely Planet – is one of the few were you are not encouraged to go outside as a foreign female. So that was a bit of a bummer as it took an entire day out of our schedule. I understood later from Soma, that this is a festival we should have celebrated in an Indian home. On the streets of Delhi it was mostly drunk groups of men that were roaming around.

We did get to see the Taj Mahal and I loved that!! I thought I would not be as impressed as I actually was. I had seen so many images before going that I didn’t think it would be able to live up to the tale but it actually did. You have to see it with your own eyes to know what I’m talking about. Definitely a must see when in India.

But now the food…. We were lucky that we were mostly in the company of our Indian colleagues. That makes it a lot easier to make decisions on what to eat and what not. They took us to a typical small breakfast place, we had a fancy lunch at a posh restaurant and a dinner at a not so posh restaurant. In all cases, I totally loved the Indian flavors. Yes, some of it was so spicy I had steam coming out of my ears but for me Indian food is all about the combination of spices and flavors, which I think is unique to this cuisine. I wasn’t as much into food then as I am now, which is unfortunate, as I would love to go back and do it in a totally different way. I’m still trying to convince Tom that we have to visit India, but for some reason he is very hesitant to go.

Spicy but delicious

It’s a country of extremes I think and he fears he is not able to cope very well with the masses of people everywhere. I’ve only been in India for 5 days but in those 5 days I fell in love with the country, the culture, the food and the people. So we WILL go back at some point in the – hopefully – near future.

In any case, since then I have been trying to recreate the Indian flavors at home, but that is a whole different story altogether! Not so easy as it sounds too… Your spices or rather the quality of your spices, can make or break an Indian dish and sadly, good spices are not everywhere to be found as I soon found out when I had a very disappointing curry before. I now buy my spices in bulk and not ground but whole. I keep them locked away in a dark place and if I need some they are now fresh as they keep for a very long time. So whatever you do, make sure you’re spices still have some punch in them.

I now realize this has become a VERY long post for which I apologize..;) And I started out thinking; o, I have nothing to write about! lol… This delicious recipe is once again from my Indian guru, Soma from the gorgeous blog Ecurry. I was just looking back through my blog and notice I have made quite a few of her recipes. This one is delicious and I think the first chicken curry I made at home that actually tastes like Indian food, so mission accomplised!! It’s a simple one too, let’s call it curry for beginners…

Gridlled courgette & chickpea salad

Korma curry

Chipotle bread

P.S. These photos are taken with the leftovers; if you are wondering what happened to the chicken. Most of that was devoured already!

Chicken curry

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Serves	4
Prep time	15 minutes
Cook time	45 minutes
Total time	1 hour
Meal type	Main Dish
Misc	Serve Hot
Region	Indian
Website	Ecurry

Ingredients

• 1 chicken (with bones but without skin)
• fresh cilantro (for garnish)

marinade

• 2 tablespoons ginger paste (you can use fresh ginger and make this into a paste)
• 2 tablespoons garlic paste (use fresh garlic and ground this into a paste in pestle and mortar)
• 1/2 onion (finely chopped)
• 4 tablespoons yogurt
• salt
• 1 teaspoon turmeric

curry

• 5-6 tablespoons oil
• 1 cinnamon sticks
• 2 pieces green cardamom pods
• 2 pieces cloves
• 2 pieces red onion (large size)
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 2 cups tomatoes (chopped)
• 1 teaspoon turmeric
• 1/2 teaspoon sugar

curry (Optional)

• 2 teaspoons red chili powder
• 1 tablespoon ground cilantro
• 2 red or green chili (hot ones!)

Directions

Wash and clean the chicken and put all the ingredients for the marinade with the chicken. Leave to stand for a few hours or overnight is even better

Put a pan with a thick base on the stove (castiron is best). Add the cinnamon, cardamom pods and cloves in the pan and roast this dry until they become fragrant. This will take a few minutes. make sure not to burn them!

Add the oil to the pan and as soon as the spices begin to sissle, add the chopped onion, the chili and the sugar. Stir this on high until the onions begin to caramelize and colour lightly brown.

Remove the chicken pieces from the marinade and add them to the pan. Keep the marinade. Bake the chicken, stirring every once in a while until light brown. Make sure all the chicken pieces are coated with some of the oil and onions.

Add salt, turmeric, red chili powder, ginger paste, garlic pasta, cilantro powder and the rest of the marinade and tomatoes to the pan. On medium fire bake this for about 15-20 minutes until the oil starts to split (you will see the oil floating to the top)

Stir regularly and scrape over the bottom of the pan doing this. If you feel it is starting to stick to the bottom you can add a little water and make sure it gets removed from the bottom. You don't want it to burn and become dark brown. As soon as the oil separates you add 2,5 cups of water. Stir to mix.

Cover with a lid and cook for another 15-20 minutes or until the chicken is done. You should have some liquid left over in the pan, same as with a good mealsoup and enough to dip in some bread. If it is too liquid, remove the lid and cook until it is lessened. Garnish with fresh cilantro and serve with rice or bread

Note

This recipe is fairly spicy but I did add the optional chili powder in there. If you're not so fond of spicy food then ommit the chili powder to make it less spicy.

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Sometimes, just every so often, you try out a recipe and it is just plain wrong… I had never before have that happen with a Donna Hay recipe, so I guess kudos to their team for testing most of their recipes. And I say ‘most’ because the recipe I picked for this months Donna Hay Challenge is certainly NOT right. I was alerted to the problems initially by Laura from the blog Tiramisu who had tested it to see how it would look and it turned out the caramel sauce stayed far too watery to be considered a sauce. So I tested it too and indeed, it was nowhere near the right consistency of a sauce. Plus, due to the watery nature of the caramel the dumplings became very soggy in the oven.

So I thought about it, tweeted a bit here and there with Jenn, Astrid and Alessio and I decided in the end I would split up the components of the recipe and make them separate. I still had some dough leftover from the dumplings, so I used those to make 5 small dumplings and baked them in the oven for about 25 minutes. I poached the apples on the stove in a mixture of sugar, verjuice and water with cinnamon, cardamom, staranise and cloves and made an orange caramel sauce to go over the finished product.

Too sweet!

And while all the separate components worked really well this time, the end product was too sweet. Initially I thought that I should have poached the apples in a sugarless solution but I don’t think that the apples were the problem. The caramel, while delicious, would probably be better for an creamy dessert. The dumplings soaked it up quite well so they too, became too sweet. Pfft, what to do now? I’m thinking the solution might be to change the water qty in the original caramel recipe (which was great in taste, just too soggy) and add the butter into the caramel at a later stage. Anyone any thought on how to resolve this? It’s quite a tasty recipe otherwise, it’s just too soggy, that’s all…

I will share my take on the recipe with you below but first let me get into the photo process here. Based on the original photo I used a table with backlighting as you can see in my setup. Apart from the obvious differences in props for me the biggest difference is the texture. The recipe does not state to add sugar to the dumplings but that is clearly what they did in the photo. Also I did not have small apples, so I used bigger ones and cut them. As soon as you poach apples, either in the oven or in a pan the color starts leeking out of them. So while they were quite red at the start; it soon turned rather yellow. I wish I had small apples and if I do manage to find them I might make this again.

Donna vs mine

See how the texture of the sugar on the dumplings and the more wrinkled appearance of the small apples adds a really pleasing contrast to the tin they serve the apples in? In my photo it is all too smooth. Also because I did not want to overcook the apples and have no color at all left.

To reflect some of the light back onto the apples I used my foamboard wrapped with aluminium foil plus the lid of a pan. I could not – for the live of me – find my reflector, so that is probably still in the studio..

See my messy table and the reflecting lid of the pan

I will now share how I prepared this, but for the original recipe best look at the Donna Hay post. I would love to hear your thoughts on the recipe and the problems you encountered while cooking it!

I used the recipe for the dumplings as per the original, but baked them separately in the oven at 180C for 25 minutes.

I poached the apples in a liquid containing verjuice and water, about 1/2 cup of sugar, 2 cinnamon sticks, 2 staranise, 5 cardamom pods (crushed) and 3 cloves. I brought the liquid to the boil, added the apples and simmered for about 15 minutes.

Orange caramelsauce

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Serves	4
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Meal type	Condiment
Website	Epicurious

Ingredients

• 3/4 cups sugar
• 1/4 cup water
• 1/2 cup fresh orange juice
• 1/2 teaspoon orange zest

Directions

Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes. Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Read More http://www.epicurious.com/recipes/food/views/Orange-Caramel-Sauce-106133#ixzz1dJGke6fw

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Cinnamon pannacotta with amaretto

Decisions can sometimes be the hardest things to make. Do we hold on to things because it makes sense or because we are used to ‘having’ it? It’s the time of month to do my tax returns and that got me thinking about the cost involved in keeping my studio versus the return it gives me. Three years ago when I first rented the place we said we would have a look at how it went and if it would be profitable enough for me to keep the studio or if we would need to look for another solution. In 5 months time I will have to renew the contract for 5 years or cancel it… So I did a lot of calculating and then some more thinking of different angles, other ways to use the studio but it seems to all lead towards the inevitable end of my studio…

Pannacotta and autumn goodness!

My goal has also changed in the last three years from doing more people shots to doing more food and with that comes the fact that I am using my studio less except for larger productions where a little extra space is needed. I still do the occasional portrait in the studio as well as product photography but in the end I do not need 120 M2 to do the work. A lot is done at home (such as these lovely pannacotta’s) since I have more cooking equipment there…

But even though my mind tells me that it makes sense to find another solution; my heart tells me differently! I love my studio. Spend hours and hours there, painted and decorated the whole place and have soooo many props stored there too. The scenario’s of what next keep tumbling through my mind… It makes me tired to even think of all the consequences but there are a couple of possible scenario’s

1.  Keep the studio
2. Find a smaller studio
3. Convert one of the rooms at home into a studio of sorts and rent a larger studio if I need one
4. Co-rent a studio with a photographer friend in Amsterdam
5. Store all my stuff in a storage facility (but that would mean it’s hard to find anything if I need it)

Right now I’m leaning strongly towards option 3. But believe me when I say I keep changing my mind just about every day or so. Something I have no need to change my mind over is this totally delicious pannacotta with a hint of amaretto… You’re gonna love this with some poached pears!

The original recipe for the pannacotta came from Delicious cookbook by Valli Little which I had bought the day before (if only for the gorgeous photographs by Brett Stevens and styling by David Morgan!) and since Charlotte was coming over for a cooking session we cooked all the recipes from the book. A totally delicious hummus and fallafel with green peas and pita bread were our first courses after which the room was filled with garlic… I will remake the hummus and falaffel and shoot them at some point but the light was gone and none was left after dinner.

I changed the recipe for the pannacotta by adding amaretto instead of cognac as I simply do not like cognac but love amaretto. For the pears I used just about anything I had on hand; pomegranate juice (leftover from the pomegranates we used with the hummus), verjuice and loads of spices… Loved it and again not as red as I would have wanted them to be. I’m gonna try and add some dark ruby port in them next time. That should do the trick!

Poached pears in verjuice

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Serves	6
Prep time	20 minutes
Cook time	30 minutes
Total time	50 minutes
Allergy	Milk
Meal type	Dessert

Ingredients

• 1kg Wilder Gieseman pears (or another pear that can be poached)
• 1 cup verjuice
• 3 star anise
• 3 sticks cinnamon
• 6 green cardamom pods (crushed)
• 1 pomegranate (juice only)
• 3 tablespoons sugar (use sugar to taste and depending on the sweetness of the pears)

Directions

Peel and core the pears.

Put the pears in a pan that is big enough to hold the pears plus poaching liquid. Add the verjuice, the sugar, the pomegranate juice, the cardamom, staranise and cinnamon and top with water until the pears are almost covered but not quite.

Bring to the boil and cook until the sugar is dissolved. Turn the heat down and let it simmer until the pears are done. This really varies a lot depending on the type of pear you use. For the Wilder Giesseman pear that I used it was stated it should cook 1 1/5 hr but mine were done after 20 minutes! So check regularly if they are soft enough. Once cooked let the pears cool in the liquid. If the liquid is still too thin you can remove the pears and cook the liquid down a little further until it becomes syrupie..

Note

Delicious autumn dessert and paired with the cinnamon pannacotta it is really good!

Cinnamon/amaretto pannacotta

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Serves	6
Prep time	1 hour, 30 minutes
Cook time	4 hours
Total time	5 hours, 30 minutes
Meal type	Dessert
Region	Italian

Ingredients

• 500ml whipping cream
• 125ml milk
• 3 cinnamon sticks
• 1/2 teaspoon ground cinnamon
• 40g sugar
• 3 sheets gelatin
• 2 tablespoons amaretto

Directions

Bring the milk, cream, cinnamon sticks, ground cinnamon and sugar on medium heat to the boil, take the pan of the fire and leave to stand for about an hour to infuse the flavors into the cream.

Soak your gelatin leaves for 5 minutes in cold water until they are soft. Slowly heat the cream mixture on low heat. Squeeze the water out of the gelatin leafs and still them into the warm cream until they dissolve. Add the amaretto en put the liquid through a sieve. Pour your pannacotta into 6 ramekins or other forms and leave them in the fridge for at least 4 hours to firm up.

Note

For some reason I had a skin forming on the pannacotta so my guess is that it was still slightly too warm when I put it in the fridge. I've never had this issue before with any pannacotta so I'm a bit unsure what caused it. Thought I mention it anyway!

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Juicy quince, red currants and vanilla quark..

I was with Meeta at the market in Germany when I spotted some quince. I had seen them somewhere before (on the internet!) but they are not a fruit you can easily find here in Holland, so I took them with me from Weimar to Holland. They keep forever anyway, so there was not a lot of risk that the would be bruised and nasty having been bumped around in my suitcase a bit. I had no idea what quince tasted like, so I decided to keep it simple. I got myself 5 pcs, but I didn’t expect so much to come out of those fruits! 5 is really a lot!

I was quite happy that the people at knivesandtools.nl had previously contacted me if I wanted to test some of their new Eden Quality pans. The selling point is that the pans are good quality for an affordable price, which is not really common these days. We used to have really old and crappy pans when we were not that much into cooking, but these days we do actually spend quite a bit of money on good pans, griddles and the like. Simple for the reason that it does make a difference! So what am I looking for in a pan? It needs to be sturdy and not fall apart after having cooked in it twice, it needs to have a thick bottom (now how wrong does that sound..lol) and distribute the heat evenly. A big plus is also if the handle stays cool to the touch and that the pan is still manageable even when filled with a load of quince (to just give an example)

So when I received the big package I was happily surprised when I took out three pretty pans. Hey, pans can be pretty too you know! They had a good feel to them, nice design and more importantly; once I started cooking with them I was even happier. I’ve sofar made these quince, baked pancakes and a stir fry in them and made a Mexican soup. What I find important in a pan is that I can fry onions in them without the risk of e

Eden quality pans

verything sticking to the bottom of the pan because it gets to hot (which happens when you have a thin bottom) That works great. Also a plus in my book is that the handle stays cool, even after having been on the stove for more then an hour. With the cooking pan (without the long handle) I was surprised that the two side handles, even while much closer to the fire, are also not extremely hot. I would still use some towel to handle them but if I forgot I wouldn’t burn my hands.

So all in all, really pleased with these pans and as I mentioned the price is good too. They are a pretty international company so I will give you the various websites below and you can have a look for yourself. But now back to my lovely quince recipe.

From rock hard fruits to juicy and soft

When cleaning these weird looking variation between an apple and a pear (are they??) I could not help but notice that they are soooo hard! I’ve never had any fruit that was incredibly difficult to clean. I almost needed to two hands to press the knife through the fruit, believe it or not. I put it all in a pot with cardamom, cinnamon, lemon and orange peel and star anis and in a matter of minutes the house started to smell like Christmas. isn’t it funny how smells can do that to you? The recipe I adapted said that they needed 45 minutes but mine where soft enough after a little more then thirty minutes so be sure to check when you’re cooking them. Overcooked can’t be good either.

Poached quince

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Serves	6
Prep time	30 minutes
Cook time	30 minutes
Total time	1 hour
Meal type	Breakfast, Dessert

Ingredients

• 4 pieces quince
• 4-6 cups water
• 2 cups sugar
• 1 stick cinnamon
• 4 large strips orange peel
• 4 large strips lemon peel
• 6 green cardamom pods (crushed)
• 3 star anise

Directions

Peel, quarter and core the quince. Be careful as they are very difficult to cut so make sure you don't cure yourself. You can keep them in water as they do discolor very quickly but it doesn't help much. Maybe ad some lemon to the water. i didn't try that. Put 4 cups of water in a pot together with the sugar, lemon and orange peel, staranis, cinnamon and cardamom and bring to the boil until all sugar is dissolved. Add the quinces and slowly cook for 30-45 minutes or until they are tender when poked with a small knife. Leave to cool in the poaching liquid. Remove the unedible spices and store in the fridge for up to a week.

Note

I more or less combined two different recipes together but basically add whatever spices work for you. I loved the combination I used but you can add cloves in there or other spices too.

Eden quality RVS Pans

The Netherlands              http://www.knivesandtools.nl/
Germany                             http://www.edenwebshops.de/
United Kingdom               http://www.edenwebshops.co.uk/
France                                  http://www.edenwebshops.fr/
Global                                   http://www.knivesandtools.com/en/

Disclaimer: Knivesandtools.nl provided the pans to me, but all opinions and reviews are my my own

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