A Bunch of Carrots

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©eleanorwright

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!

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©eleanorwright

My first recipe this week is a delicious veggie burger.

Carrot and Chickpea Burger:

Serves: 8   Prep: 20 minutes

Ingredients:

  • 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)

Method:

  1. 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.
  2. 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.
  3. Add the cooked carrot to the whizzed paste with 100g breadcrumbs. Add seasoning, then mix together well with your hands.
  4. Divide the mixture into 6, then using floured hands shape into burgers and as an optional extra dip in the remaining breadcrumbs.
  5. Heat a little oil in a frying pan. Cook the burgers for 5 mins on each side, until golden and crisp.
  6. 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!).

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©eleanorwright

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!

Carrot Cake:

Serves: 8-10   Prep: 25 minutes

Ingredients:

  • 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

Method:

  1. Preheat the oven to 170C (325F) Gas 3
  2. 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!)
  3. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and extract and continue to beat until it’s well mixed together.
  4. 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).
  5. 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.
  6. Leave the cakes to fully cool before icing.
  7. 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.
  8. 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!

 

 

One Cook.One Camera.

After a busy year of Dissertation, Final Major Project and London Degree Show I am over the moon to say that the hard work paid off and this November I will be graduating from the University of Gloucestershire with a first class BA(hons) degree in Editorial and Advertising Photography.

So what’s next for me? Well to begin with I couldn’t quite face the adult world yet so instead I travelled around Europe on trains with a few of my closest friends. We had an amazing few weeks but now home I want to get back in to the swing of things and back to doing what I love most which is photographing the food I love to produce and I thought this blog would be the best way to keep you updated.

This week my first post is a throw back to when I believed that this year Britain was going to have a summer (I can still hope!) and my local fruit and veg shop was full of summer fruits, so this week I focus on just one, the raspberry and so decided to produce a sweet and savoury option.

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©eleanorwright

First up the savoury option!

Raspberry, Rocket & Feta Salad:

Serves: 4   Prep: 10 minutes

Ingredients:

  • 150g of rocket
  • punnet of raspberries
  • 50g feta cheese

Salad Dressing:

  • 1tbsp olive oil
  • 2tbsp white wine vinegar
  • 1tsp dijon mustard
  • 1/2tsp caster sugar

Method:

  1. Rinse the rocket and then dab with a tea towel to get rid of any excess water, then put in a bowl.
  2. Chop the feta cheese in to small cubes (leaving some for crumbling later).
  3. Toss the raspberries and feta cubes in the bowl and crumble the remaining cheese on top.
  4. In a small bowl mix together the olive oil, vinegar, mustard and sugar.
  5. Slowly pour the dressing over the salad (making sure you don’t add too much) and serve.

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©eleanorwright

This next recipe is a perfect summery dessert (I said I was still I hoping), taken from my Hummingbird Bakery Cake Days recipe book with my quicker alternative.

Raspberry and Peach Custard Tart:

Serves: 8-10     Prep: 1 hour 30 minutes

Pastry:

  • 110g unsalted butter
  • 225g plain flour
  • 80g caster sugar
  • 1 egg

Filling:

  • 1-2 tins of ready made custard (my cheat)

Topping:

  • 4 peaches
  • 100g raspberries
  • 30g caster sugar

Method:

  1. In a bowl rub together the butter and the flour with your fingertips until it becomes a crumble like texture, then stir in the sugar and egg. When the dough forms, remove from the bowl to a floured surface and knead it together. Cling film and place in the fridge for 20-30 minutes.
  2. Once rested, on a floured surface roll out the pastry to about 1/2 centimetre thick or until large enough to fit your tin. Press the pastry gently into the tin, cut away overhang and refrigerate for a further 20-30 minutes.
  3. Preheat the oven to 170c (325f), gas mark 3.
  4. Once rested, line with baking parchment, fill with baking beans and ‘blind’ bake for 12 minutes. Then remove the baking beans and bake the pastry for a further 15 minutes or until cooked through and lightly golden in colour. Leave to cool.
  5. Once cooled, (now this is my cheat instead of making homemade custard, I used the brought stuff!) Pour in the tins of custard until the pastry is full.
  6. By this point I’m starving so unlike the hummingbird recipe I don’t bother baking the tart, I simply top the tart with the freshly chopped peach and the raspberries and serve.

So there is my cheat, just watch out when you cut into the tart the custard spills out but it tastes just as good and is much less faff and less time in the kitchen (which if you make this, hopefully it is a lovely sunny day, in which case the less time in the kitchen the better!)