1. Carrot Cake:
250 g carrots
200 g self raising flour
200 g sugar
250ml peanut oil
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 pinch salt
100 g chopped mixed nuts
100 g raisins
For the topping:
120 g cream cheese
200 g icing sugar
30 g butter
1 teaspoon vanilla powder
Preheat oven to 300°F(150°C).
Grease a 23cm cake tin or 28cm loaf tin.
Peel and finely grate carrots.
Beat eggs, sugar and oil for 2 minutes.
In a seperate bowl, mix the flour, cinnamon and nutmeg. Add the carrots, raisins and nuts.
Pour the mixture into your cake tin.
Cook for 45 minutes, leave to cool before removing from cake tin.
Squeeze the lemon, mix the cream cheese, butter, icing sugar and lemon juice.
Ice the cake with topping.
2. Ceasar Salad:
500 g cooked spinach
10 à 12 croutons (or one slice of bread to make)
4-8 tablespoons oil
1 teaspooncrushed garlic
salt, black peper
100ml olive oil
4 tablespoons lemon juice
100 g parmesan cheese
Wash, dry and chop spinach.
Dice the bread.
Fry croutons in 4 tablespoons oil.
Remove from heat, add garlic, stir.
Dry on paper towels and leave to cool and become crusty.
Dunk eggs in boiling water for 10 seconds and put to one side.
Put the spinach leaves in a bowl, add salt, pepper and olive oil, stir.
Break eggs, add lemon juice and stir.
Sprinkle with cheese and croutons, serve immediately.
3 tablespoons oil
1 teaspoon mustard seeds
1 clove garlic, chopped
1 tablespoon curry powder
1 teaspoon turmeric
1/2 teaspoon powdered ginger
2 tablespoons soy sauce
1 teaspoon flour (to thicken)
1 tablespoon frech coriander, chopped
50g toasted almonds
Salt & black pepper
Heat the oil in a frying pan.
Pull the cauliflower florets off the main plant.
Slice the shallots.
Once the oil is really hot, sauté the mustard seeds for one minute, then add shallots and garlic for a further minute. Finally, add the cauliflower for 4 minutes.
Add the spices, pasata, 200ml water and soy sauce.
Lower the heat and leave to simmer for 20 minutes.
Mix the flour into the yoghurt, add to the vegetables and stir well.
Remove from heat and serve, sprinkled with coriander and almonds.
Recommended Wine : Tavel