Carrot loaf cake with orange cream cheese/ cottage icing
Carrot loaf cake topped with orange cream
Ingredients:
For the carrot cake
- 140ml , vegetable oil, plus extra for greasing
- 2 free-range eggs
- 200g light brown sugar
- 300g grated carrot (grated weight)
- 100g raisins
- 75g pecans or walnuts chopped
- 180g self raising flour
- 1 pinch salt
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp mixed spices
For the orange cream cheese icing
- 150g cream cheese chilled (see recipe tips)
- 150 cottage cheese (or 50 gram butter)
- 1 tsp vanille extract
- 50g icing sugar sifted
- 1 orange, zest only
Method
- Preheat the oven to 150C. Oil and line a 900g loaf tin (approximately 13x23cm) with baking paper.
- For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
- Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined.
- Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.
- For the icing, beat the cream cheese and cottage cheese together in a bowl until well combined (take care not to overbeat, stop as soon as the ingredients are combined). Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth.
- Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.
Sweet potato endive stew
Endive stew with sweet potato (V)
1. Main course
2. Four-person
3. Vegetarian
4. Preparation time: approx. 40 minutes
Tools
- Cook's knife
- Cutting board
- Vegetable peeler
- Saucepan
- Potato masher
- Oven dish
Pantry
- Table salt
- Pepper
Ingredients
600 floury potato
800 gr sweet potato
350 gr sliced endive
1 1/2 whole vadouvan
1 50 ml yogurt
50 gr butter
50 gr fried onions
150gr matured farm cheese (possibly cumin cheese)
Preparation
1
Peel the potatoes and cut them into small pieces. Put them in a pan with cold water and salt, bring to the boil and simmer for about 15 minutes.
2
Cut the cheese into small cubes.
3
Drain the water from the potatoes and mash into a soft puree along with the yogurt, vadouvan and butter. Season to taste with salt and pepper.
4
Mix the endive through the mash along with the cubes of cheese and heat.
5
Divide the endive mash among the plates and sprinkle with fried onions.
Andijviestamppot met zoete aardappel (V)
1. Hoofdgerecht
2. Vierpersoons
3. Vegetarisch
4. Bereidingstijd: ca. 40 minuten
Benodigdheden
- Koksmes
- Snijplank
- Dunschiller
- Pan
- Aardappelstamper
- Ovenschaal
Voorraadkast
- Zout
- Peper
Ingrediënten
600 kruimige aardappel
800 gr zoete aardappel
350 gr gesneden andijvie
1 1/2 heel vadouvan
1 50 ml yoghurt
50 gr boter
50 gr gebakken uitjes
150gr belegen boerenkaas ( eventueel komijnkaas)
Bereiding
1
Schil de aardappelen en snijd ze in kleine stukjes. Doe ze in een pan met koud water en zout en breng aan de kook, laat zachtjes koken voor ongeveer 15 minuten.
2
Snijd de kaas in kleine blokjes.
3
Giet het water van de aardappelen af en stamp er een zachte puree van samen met de yoghurt, vadouvan en boter. Breng op smaak met zout en peper.
4
Meng de andijvie door de puree samen met de blokjes kaas en verwarm.
5
Verdeel de andijviestamppot over de borden en strooi er wat gebakken uitjes overheen.
Cooking workshops
Our cooking workshops are tailored to make you want to cook at home, inspire you and introduce you to new ingredients.
All the ingredients are easily obtainable from good supermarkets and food stores. The recipes which you cook and enjoy during the workshop will be sent to you after the event so that you can recreate them at home to impress your friends and family.
We start with a minimum of 8 people and all our cooking workshops follow RIVM guidelines regarding hygiene and social distancing.
So come with a group of family, friends or colleagues for an unforgettable evening. Book your cooking workshop now!
Cooking Workshop at Groot Kruivestein
Yesterday, we were fortunate enough to be the first people to make use of the beautiful new kitchen and dining space at Groot Kruivenstein, in Langbroek near Utrecht.
This location is perfect for dining and meetings, set over beautiful lush grounds away from the hustle and bustle of the city. The interior and furnishings have been tastefully planned and thought out, with a unique eye for detail. Jan Steengracht and his wife Maud have created something really special.
Jan, by trade, is a designer working with metal. Pieces of his work complement the spaces, from door handles in the kitchen to lighting. Maud has used her interior design skills to created a homely ambience with beautiful fabrics and pieces of furniture.
We were hosting a cooking workshop and lunch for a group of ladies who had come to celebrate a special birthday. We enjoyed an afternoon cooking delicious food with seasonal ingredients. Dishes included bruschetta with buratta and grilled courgette, bruschetta topped with veal sweetbreads fried in buerre noisette with capers, lemon and parsley. Main was a pan-fried sea bream anchovy dressing and roasted asparagus. Dessert was a rhubarb and strawberry Eton mess and caramelised lemon tart.