16 April 2009
14 April 2009
I like when I travel in the late afternoon. letting myself being taken by the clouds seeing the landscape running through the car window. the chilly spring wind remains outside moving fast as I watch as I sleep. these are images filled with nostalgia. these contain bits of my history. a scenery of lowlands, water filled lands, cultivated lands and skies ... wide, open, breathable skies.
12 April 2009
a carrot and almond cake I made following a recipe from an old vegetarian book I have. the cake is soft and slightly moist with the crunchy taste of toasted flaked almonds and not too sweet ... just pleasantly sweet. to celebrate easter!
[carrot and almond cake]
3 large eggs, separated
grated zest of one large orange
100gr (4oz) caster sugar
1 tablespoon orange juice
175gr (6oz) carrots, peeled, cooked, drained and puréed
100gr (4oz) ground almonds
50gr (2oz) rice flour
a handful of flaked almonds and icing sugar for decoration
* heat the oven to 170ºC (325F/gas3). generously grease a loose-based, deep 18cm (7in) round tin
* put the egg yolks and orange zest in a large bowl and whisk with a hand-held electric whisk. add the caster sugar, a little at a time, and continue whisking for a further 3-5 minutes, until the mixture is pale and mousse like
* whisk in the orange juice and carrot purée. then stir in the ground almonds and ground rice
* in a clean, dry bowl and using clean beaters, whisk the egg whites untill standing in stiff peaks. using a large metal spoon, stir about one third of the egg whites into the carrot and almond mixture, then carefully fold in the remainder
* turn the mixture into the prepared tin, level the surface and sprinkle the flaked almonds around the edges. bake in the oven for about 45-50 minutes, check with a skewer in the center. it should come out clean
* cool the cake for 15 minutes and then remove from the tin and leave it to cool completely
* sift some icing sugar over the top of the cake before serving ... bon appetit!
just before I go ... did you know that when sugar was a luxury, carrots were often used to give sweetness? (a note taken from the colour library book of vegetarian cooking from where I took this recipe)
labels in the kitchen