Sunday, 18 November 2018

Carrot Cake

Hi everyone :)

I do enjoy a carrot cake - they are one of my favourite cakes to make and eat!

4 eggs
300ml vegetable oil
400g caster sugar
2 tsp vanilla extract
250g plain flour
2 tsp bicarbonate of soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
350g grated carrot
125g chopped pecans (optional)

125g butter, softened
200g cream cheese
450g icing sugar, sifted
1 tsp vanilla extract
125g chopped pecans (optional)

1. Preheat the oven to 180℃ and grease and line a large cake tin, or you can also line two smaller cake tins.

2. In a large bowl mix together the eggs, vegetable oil, caster sugar and vanilla extract.

3. Add in the rest of the ingredients - plain flour, bicarbonate of soda, baking powder, salt, ground cinnamon, carrot and pecans and fold until combined.

4. Pour the mixture into the large tin, or the 2 smaller tins in even amounts. Put in the oven. For the large tin bake for around 45-55 minutes and then check if a skewer comes out clean. If using the 2 smaller tins then it should be around 20-25 minutes.

5. Remove from the oven and allow to cool in the tin for 20 minutes and then pop onto a wire cooling rack.

6. For the icing - mix the butter, cream cheese, icing sugar and vanilla extract until smooth and creamy. Take 1/4 of the mixture and use this for the middle of the cake. Then take the rest of the mixture and spread on top ... you can spread down the sides if you want or you can just spread across the top - do what you think looks good!

7. I found that popping the cake in the oven after iced helps set it - as it will be quick runny.


Let me know if you enjoy carrot cake or have made one before in the comments below!!


Saturday, 3 November 2018

Mary Berry's Roasted Butternut Squash Soup

Hi everyone :)

Got another Mary Berry recipe for you - since I love her cooking so much! I was watching YouTube videos last week and the autoplay was on and some clips from her Absolute Favourites programme popped up and this was one of the recipes and I remember my previous workplace used to do a similar soup and it was so good!

1.5kg butternut squash
1 large onion
2 medium carrots
1 red pepper
4 tbsp virgin olive oil
1 tbsp runny honey
5cm fresh root ginger
1.5 litre (2 1/2 pint) vegetable stock
salt and pepper

1. Preheat the oven to 200℃
2. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
3. Roast in the oven for 40-45 minutes, or until tender or tinged brown. Drizzle over the honey 5 minutes before the end of cooking.
4. Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
5. Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.

The soup is very tasty and great for a rainy day in fall. It pairs well with a crusty white bread roll straight from the oven with some butter.

Let me know what you think if you try the recipe.


Wednesday, 31 October 2018

Nintendo Switch: Harvest Moon: Light of Hope

Hey everyone :)

I saw this on pre-order a few months ago and completely forgot about it! I am a big fan of Stardew Valley and so this game is right up my street!

The game starts with you unconscious and washed up on a small island where a young doctor saves your life. The island is mostly deserted and there are many run down buildings and a broken lighthouse and you love a challenge - so you set out gathering the resources and gold to fix the buildings and lighthouse and as you do more villagers return back and start to live on the island again.

You also take up residence on a farm so you can grow plant, water and harvest crops. You can also (once repaired) keep chickens and cows (there are other animals too).

I'm really enjoying the game so far - it is ALOT easier than Stardew Valley in my opinion - definitely in terms of making money as Stardew Valley make that harder for you to do.

I bought the Switch version but it is available on the PS4 and PC too.

Let me know if you've bought it or are planning to in the comments below!!


Sunday, 21 October 2018

Mini Apple Crumble Pots

Hey everyone :)

I love apple crumble ... if honest I'd happily sit and eat lots of crumble ... forget the apple haha!

I think in America they call these "apple crisps" but to me they are mini apple crumbles - in cute little ramekins.

Ingredients (for crumble topping):
100g plain flour
100g porridge oats
100g butter
50g caster sugar
2 tbsp packed dark muscovado sugar

Ingredients (for apple filling):
6 Granny Smith apples
2 tbsp water
1 tsbp caster sugar
1 tsp cinnamon spice

1. In a mixing bowl add the plain flour, porridge oats, butter, caster sugar and dark muscovado sugar (if you don't have this light/dark brown sugar works too) - rub together with your fingers until you have golden brown rubble. Set to one side

2. Peel and core the apples and slice thinly. Grab a pot and over a medium heat - add the sliced apple, the water and the caster sugar (you can add your cinnamon here if you want too) and cook until the apple starts to break apart - for me it was about 15 minutes.

3. Grab your individual ramekins and spoons some lovely apple mush into them and then sprinkle over the crumble rubble.

4. Bake in the oven for about 30 minutes or until everything is nice and brown and the apple is oozing out the side.

5. You can serve straight out the oven or leave to cool. They can be served with a dusting of icing sugar, pouring cream, whipped cream or even ice cream!!

Let me know what you think in the comments below!

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