This weeks post is all about carrots! I’m a big fan of using seasonal food and I’m a huge supporter of knowing the provenance of your food (and without trying to reel off my whole dissertation), I believe in supporting the smaller producers whether locally or globally (got to love the fair-trade bananas!)
My ingredients this week mainly came from my local fruit and veg shop which is supplied by local produces whenever possible. Of course some ingredients have come from supermarkets (because come on who can’t shop there!) It’s all about moderation, I try to know the provenance of my food, preferably the who, the where and the ethics but realistically I find it is impossible to know where everything in my cupboard comes from.
Anyway enough on ethics for one blog post and back to carrots! So once more I have done two recipes this week, one savoury, one sweet. I really enjoyed making and shooting the recipes this week, really missed it, so enjoy!
My first recipe this week is a delicious veggie burger.
Carrot and Chickpea Burger:
Serves: 8 Prep: 20 minutes
- 750g carrots
- 410g can chickpeas
- 1 small onion
- 2 tsp curry paste
- 2 tsp ground cumin
- 1 egg
- 200g breadcrumbs (optional extra for coating the burgers)
- Put a third of the grated carrot in a food processor with the chickpeas, onion (roughly chop), curry paste, 1 tsp cumin and egg. Whizz to a thick paste, then scrape into a large bowl.
- Heat a little oil in your largest frying pan, tip in the remaining carrot with 1tsp of cumin and some salt and pepper and cook for 8-10 mins, until the carrot is softened – it will become more golden.
- Add the cooked carrot to the whizzed paste with 100g breadcrumbs. Add seasoning, then mix together well with your hands.
- Divide the mixture into 6, then using floured hands shape into burgers and as an optional extra dip in the remaining breadcrumbs.
- Heat a little oil in a frying pan. Cook the burgers for 5 mins on each side, until golden and crisp.
- Meanwhile prepare the buns, whether you wanted them toasted or not. When the burgers are ready, top each bun with some rocket, add the burger then add the topping of your choice, I went for raw onion but you may prefer to caramelise the onion instead (just as tasty!).
My next recipe is from The Hummingbird Bakery Cookbook and is the best carrot cake recipe I have found! My housemates at uni loved it, one in particular couldn’t get enough of it!
Serves: 8-10 Prep: 25 minutes
- 300g soft light brown sugar
- 3 eggs
- 300ml sunflower oil
- 300g plain flour
- 1tsp bicarbonate of soda
- 1tsp baking powder
- 1tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 300g carrots
Cream Cheese Icing:
- 500g icing sugar
- 85g butter
- 200g soft cheese
- Preheat the oven to 170C (325F) Gas 3
- Beat together the sugar, eggs and oil until all the ingredients are well incorporated (don’t worry if the mixture looks split, it’s meant to!)
- Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and extract and continue to beat until it’s well mixed together.
- Grate the carrots and stir in until they are all evenly dispersed (if you wish you can add some chopped up walnuts for an extra crunch).
- Pour the mixture into the prepared cake tins (mine fitted into 3). Bake in the preheated oven for 20-30 minutes or until golden brown and spongy.
- Leave the cakes to fully cool before icing.
- For the icing, beat together the icing sugar and butter (I found separating the butter with your fingers first helps). Once it resembles a crumble mix add the cream cheese and beat until it is completely incorporated and is light and fluffy.
- Then ice the cake a layer at a time, then serve.
So that’s carrot week! Do try the carrot cake. It is to die for!