Daily Archives: October 2, 2008

Carrot Cake

A few days ago Uma, one of Indira’s classmates, brought carrot cake to school for her snack and she shared some with Indira, who loved it and has asked me several times since then to try and make one.

So this afternoon, I decided to try out a recipe I have for carrot cake (from Jean Pare’s fantastic “Muffins and More”) and this is what the girls had for their gouter today, with a glass of milk. Noor liked it a lot, and asked for and finished a second piece. Indira, though, said she preferred the one that Uma’s mom made. Oh well…

I liked it a lot too; it just bursts with flavor and taste, thanks to the carrot and the spices.

Noor stayed home this afternoon for her nap instead of going back to school after lunch, and helped a lot with fetching and putting the ingredients together, breaking the eggs, mixing the batter, etc.

Well done, Noor, and thank you !!

Carrot Cake

This recipe has a few changes from the original, but still works well.

2 eggs

1/2 cup of melted butter (a cup of 200 ml measure)

1 and 3/4 cups of flour

1 cup of brown sugar

1 cup of finely grated carrots (you will need 3-4 carrots for this quantity)

2 and a 1/2 tsps of baking powder

1 tsp of cinnamon

1/2 tsp of freshly grated/powdered nutmeg

1/4 tsp of freshly powdered cloves

1/4 tsp of ginger powder

walnuts – 1/4 or 1/2 cup

Blend together the sugar, the eggs and the butter. Stir in the carrots.

Mix all the other ingredients in a bowl. Add to the previous mixture, and gently stir together till everything is well-blended.

Pour in to a loaf pan and bake for 50-60 minutes at 180 degrees C.

Remove the cake from the pan only after it has cooled down, to keep it from breaking.

This is definitely one to make again.

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Filed under Cakes and Muffins, Picnic Food, Starters and Snacks

Potato and Feta cheese cakes

I made soup for dinner two days ago and fortunately there is enough left for another meal for the four of us. So tonight, I am going to make only these potato and feta patties/cakes, to go with the soup. We’ll pick up some nice walnut bread from the boulangerie when we walk back from school, and that will round off the meal nicely.

The good thing about this recipe is that the mixture keeps well for at least a day, in the fridge, so if there is some left over, I can make a few patties for the girls’ gouter for tomorrow evening.

Potato and Feta cheese cakes

500 gms potatoes

100 gms feta cheese, drained

1 egg, lightly mixed in a small bowl to combine the white portion and the yolk

2 tsp of thyme ( I use the bottled kind)

1 tbsp of lime juice

2 small onions, chopped very fine

salt and black pepper to taste

all-purpose flour

sunflower oil (enough to shallow-fry the patties)

Cook the potatoes in the microwave( I prefer to do it this way rather than pressure cooking because the latter method leaves the potatoes with some water inside, making the final mix prone to sogginess)  till they are soft.

When they have cooled, peel and then mash them in a large mixing bowl. Now mix in the feta cheese (well-crumbled), the onions, the egg, the salt, the pepper, the thyme, and the lime juice.

Mix everything thoroughly, cover the bowl with cling film, and leave it in the fridge for an hour or two.

To make the patties, divide the mixture in to equal sized balls, flatten them between your palms in to 1cm high discs. Coat each lightly in all-purpose flour , then fry them in moderately hot oil in a skillet/shallow frying pan till they are nicely browned and crisp on both sides.

These patties need gentle handling because the cheese makes them quite soft and therefore prone to crumbling.

The original recipe, which I found in a cookbook for vegetarian food from different parts of the world (it is written in French and that has been great for expanding my vocabulary of French culinary terms), calls for fresh thyme and spring onions. But since I never seem to have those two ingredients at hand, I invariably end up using bottled thyme and regular onions, and the patties taste great anyway. The girls just adore them – they don’t seem to care that they contain feta, a cheese that they wouldn’t go near in it’s original form!

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Filed under Picnic Food, Starters and Snacks, Versatile Accompaniments