Tuesday, 3 July 2007

Portumna Forest Picnic Recipes



CARROT CAKE
MAKES 6-8 9INCH CAKES 


3 TSP NUTMEG
3 TSP CINNAMON
4 TSP BREAD SODA
4 TSP BAKING POWDER
3LBS FLOUR
3LBS BROWN SUGAR/ORGANIC SUGAR
1 LB SULTANAS
41/2 LB GRATED CARROT
42 FLUID OZ SUNFLOWER OIL
18 EGGS

MIX WET INGREDIENTS INTO DRY INGREDIENTS

BAKE AT 180C FOR APPROX 1HR-1 1/2 HRS

FROSTING

175G CREAM CHEESE
50G BUTTER/STORK
JUICE AND ZEST ½ LEMON/LIME
350G ICING SUGAR
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SPICY PARSNIP SOUP 

1 TBSP OLIVE OIL
1 ONION, PEELED AND CHOPPED
2 CLOVES GARLIC, PEELED AND CRUSHED
1 TSP GROUND GINGER
1 TSP TOASTED GROUND CUMIN
1 TSP GARAM MASALA
4 LARGE PARSNIPS (ABOUT 800G), PEELED AND CHOPPED
FEW KNOBS OF BUTTER
600-800ML HOT VEGETABLE STOCK OR BOILING WATER
SEA SALT AND FRESHLY GROUND BLACK PEPPER
150ML COCONUT MILK AND 50ML CREAM

METHOD
HEAT THE OIL IN A LARGE PAN AND GENTLY SAUTÉ THE ONIONS FOR A FEW MINUTES. ADD THE GARLIC AND SPICES AND STIR THROUGH.

ADD THE PARSNIPS AND A FEW KNOBS OF BUTTER. GIVE THE MIXTURE A STIR, COVER THE PAN WITH A LID AND COOK OVER LOW HEAT FOR 10-15 MINUTES UNTIL THE PARSNIPS ARE SOFT.?

WHEN THE PARSNIPS TURN SLIGHTLY TRANSLUCENT, POUR IN ENOUGH HOT STOCK TO COVER THE VEGETABLES. BRING TO THE BOIL AND SEASON WELL. ADD THE COCONUT MILK AND CREAM,.

LIQUIDISE THE SOUP IN A BLENDER UNTIL WELL PURÉED. FOR A VERY SMOOTH RESULT, PASS THE SOUP THROUGH A FINE SIEVE, BACK INTO THE PAN. REHEAT AND ADJUST THE CONSISTENCY AND SEASONING, ADDING A LITTLE MORE HOT STOCK OR BOILING WATER IF IT IS TOO THICK. 5 SERVE WARM WITH A DRIZZLE OF OLIVE OIL AND A GRATING OF BLACK PEPPER.
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HONEY POLENTA CAKE 
FROM NIGEL SLATER

220GM BUTTER
220GM SUGAR
150GM GROUND ALMONDS
150GMS WHOLE ALMONDS
3 LGE EGGS
150GM POLENTA
1 TSP BAKING POWDER
ZEST AND JUICE OF LARGE ORANGE
12 GREEN CARDAMOM PODS
20CM SPRINGFORM TIN

SYRUP 
JUICE OF 2 LEMONS
JUICE OF 2 ORANGES
4 TBSP HONEY

PLACE WHOLE ALMONDS IN BOWL POUR OVER BOILING WATER, REMOVE AND SLIP OFF SKINS. BLITZ IN FOOD PROCESSOR TO CHOP, NOT TOO FINE.

CRUSH CARDAMOM PODS, REMOVE SEEDS AND POUND TO FINE POWDER

CREAM BUTTER AND SUGAR. BEAT EGGS AND ADD TO MIX WITH ALL OTHER INGREDIENTS INCLUDING SPICE.

PLACE MIXTURE IN LINED TIN.

BAKE FOR 30MINS AT 180C THEN TURN DOWN TO 160C FOR FURTHER 25-30MINS.

PLACE SYRUP INGREDIENTS IN SAUCEPAN, BOIL FOR 4-5MINS TO FORM A THIN SYRUP.

SPIKE TOP OF CAKE WHILE STILL WARM AND IN TIN . SPOON OVER WARM SYRUP.

LEAVE TO COOL

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LEMON AND CUMIN BISCUITS 
MAKES 30 BAKE 170C

300GM CASTER SUGAR
125GM BUTTER
2 EGG YOLKS
ZEST 2 LEMONS & 4 TBSP LEMON JUICE
2 TSP GROUND CUMIN
300GM PLAIN FLOUR
1 TSP BREAD SODA

CREAM BUTTER AND SUGAR. BEAT IN EGG YOLKS.

MIX IN FLOUR, SPICE, B SODA AND ZEST AND LEMON JUICE.

FORM INTO 2 NARROW LOGS REFRIGERATE FOR 30 MINS.

CUT INTO DISCS ONCE COLD AND BAKE FOR 10 MINS APPROX

LEAVE ROOM BETWEEN BISCUITS ON BAKING SHEET AS THEY SPREAD.

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SEA SALT CRACKERS
MAKES ABOUT 130 


700GM STRONG WHITE FLOUR
2 SACHETS DRIED YEAST
10GM SUGAR
2 TSP SALT
25GM BUTTER
425MLS APPROX TEPID WATER

MAKE DOUGH BY MIXING ALL INGREDIENTS TOGETHER. KNEAD DOUGH FOR 5 MINS. ALLOW TO RISE IN WARM KITCHEN UNTIL DOUBLE IN SIZE .



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