We almost always get carrots in our vege box and, while we do eat them, we also tend to accumulate them. So I’m always after a good recipe to use them up! I’ve made other carrot soups in the past, but for whatever reason I have not been that taken with them. However, this is a great soup, warming and filling, and a great way to use up excess carrots (plus sweet potato and pumpkin if that what you have). It’s largely based on this taste recipe: http://www.taste.com.au/recipes/5686/spiced+carrot+soup+with+coconut+cream. However I add some thai red curry paste as well as the other spice, and stir the coconut cream in at the end (and don’t bother with the dairy cream either). I’ve made this several times, each varying the amount of carrot, sweet potato and pumpkin in it, depending on what I had to hand. There is a recipe of sort below, but to be honest I don’t really measure stuff (even less so than normal!), I just pop it in to taste ( particularly the chili, sugar, lime and fish sauce)
2 medium onions, chopped
heaped teaspsoon of thai red curry paste
1-2 tsp of ginger (the more the better!)
small red chili, chopped, or 1/2-1 tsp chili powder
8-10 carrots (or fewer carrots plus pumpkin or sweet potato)
3-4 cups of chicken or vegetable stock (enough to cover the veges)
1 tbsp brown sugar or palm sugar
1-2 tbsp fish sauce
2-3 tbsp lime juice
1 tin of coconut cream.
Saute the onion, curry paste, ginger and chili in your oil of choice until softened. Chop the carrots (and other veges) into 1-2 cm cubes and add to the sauteed onion. Stir for ~5 minutes and then add the stock. Bring to the boil and then simmer for ~c30 minutes, or until the veges are soft. Take off the heat, then puree until smooth (a stick blender is good for this!). Stir in the coconut cream, sugar, lime juice and fish sauce, modifying these to taste.
Apparently I’ve been doing a bit of entertaining recently (actually it was one afternoon tea at my place, and one at a friends). Here a few things I’ve made in the last few weeks.
This Coconut Raspberry Loaf is moist, delish and diary free ( it does have an egg in it), with coconut milk replacing all milk and butter. Since goign to Hawaii, I’ve started using a lot more coconut, or at least become more much more aware that I’m using it. It gives me fond memories 🙂
A desire to make a baked treat which invovled avocado, lead me to this Guacamole Scones recipe. though I really think their muffins. I went mini size and easy on the chili because there were kids present (though lets face it – they totally just went for the chocolate!). I would amp up the chili and perhaps use a sharper cheese (perhaps parmesan?) to give these a bit more bite, but the avocado still worked remarkably well.
And, finally these black forest cake cupcakes ( or muffins), which looked adorable, but to be honest were a little on the dry sides, so I won’t bother typing out the recipe…
For the past four years, I have been serving up a different Nigella ‘Chocolate Cake Hall of Fame’ cake to my BF on his birthday*. This year it was Nigella’s Quadruple Chocolate Loaf Cake – partly because it looked fairly easy (we were somewhat frantically selling a house at this time so I didn’t have the brain power for a complicated cake) Also? It has four different types of chocolate in it… In the recipe, Nigella refers to the cake having a ‘beautiful batter’ – and it so does. Possibly it’s the inclusion of sour cream, but the batter for this cake was almost better than the final cake! (Almost). One problem I did have was the chocolate syrup. I boiled mine down quite a bit and ended up with a fairly hard sugar coating over the cake – it didn’t seem to soak in as it appeared to do in Nigella’s. Next time I woudl not boil down the syrup so much (or at all). Also? Cake took way longer to cook through than Nigella states, but that might be our oven as it kind of sucks. Now that we have sold our house, I may be getting a new oven in the near future 🙂 In any case, this was a rich chocolatey cake and well worth making again.
*There are 15 all up so we have many happy years of chocolate cake ahead of us!