Friday, 18 June 2010

No Apologies

Everytime I don't blog for ages I come on here and apologise. Well I've
decided to not apologise anymore, when I can get on I can. My life is so
busy that it is hard to find the time. I think if I didn't feel the need to post
a photo I would blog most days, but I hate blogging with no pics to show.

I had a massive cook up on the weekend, as we did a killer and I grabbed
the mincer and made a heap of mince. I like to make a big tomato based
mince and a big gravy base mince and then make different dishes from
these and stick them in the freezer for when I have more time.
Tomato based dish - lasagne, spaghetti bol
Gravy based dish - meat pie, shepherds pie
Then I made a huge curry with some stew meat and also made some
little quiches using my lge patty tin and made up about 50 rissoles,
cooked 1/2 and froze them and froze 1/2 uncooked. So all in the
freezer for when I have to cook late or just don't feel like cooking.
I was going to get a heap of sweet stuff done, but just didn't
feel like it after doing all of the above. I did make carrot cake as
I grated extra carrot when I was grating it for the rissoles.
The photo is not great as it was a couple of days later, and the
paper on the outside had gotten moist by then, when they were
fresh cooked they looked fantastic. This recipe is for a whole
carrot cake, but I put baking paper into my little rectangle
cake tin, it's like a patty tin but they are rectangle instead of
round, I think you usually cook friands in them?
Anyway here is the recipe for the carrot cake, i have had this
recipe for years, probably close to 25 now, my Aunty gave it to
me and it has become a favourite over the years as it freezes
really well.

CARROT CAKE
3 Eggs 1 1/3 teaspoons baking powder
1 cup white sugar 1 1/3 teaspoons cinnamon
3/4 cup cooking oil 2 cups grated raw carrot
1 1/3 cups plain flour 1/2 cup nuts
1/2 teaspoon salt 1 teaspoon vanilla
1 1/3 teaspoons bi-carb soda

Beat eggs and sugar until frothy. Add oil. Stir in sifted dry
ingredients and lastly fold in carrot, nuts and vanilla. Bake
for 1 hour. When cool ice as follows.

Icing: 4 oz's cream cheese, 3 tablespoons butter, 8 oz's
icing sugar, 1 teaspoon vanilla.

Note: Nuts, use any you like. The main one I like is of
course walnuts, but I used pecans for the above and I
have also used the mixed chopped nuts. Don't forget
when you use nuts like walnuts and pecans, they
need to be chopped first.

1 comment:

kirstyj said...

Thanks for the recipe! I'm going to give it a go:)