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Carrot coconut cake
1-12 cups (360 ml) grated carrots 3/4 cup (180 mL) crushed pineapple 3/4 cup (180 mL) unsweetened coconut 3/4 cup (180 mL) chopped dates 3/4 cup chopped walnuts 3/4 cup (180 mL) vegetable oil 3/4 cup (180 mL) brown sugar 1/3 cup white sugar 3 eggs 2 teaspoon vanilla 1-1/2 cups flour 1-1/2 teaspoon cinnamon 2 teaspoon baking powder 1 tsp baking soda 1/4 teaspoon salt 1-1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon allspice Preheat oven to 350F. Butter and flour two 8-inch round cake pans and set aside. Combine grated carrot, pineapple, coconut, dates and walnuts in a large bowl. In a separate mixing bowl, beat the sugars with the eggs. Stir in the vanilla and whip on high until the volume has tripled. On low, pour the oil in slowly to blend in. Combine the remaining dry ingredients and gently stir into the egg mixture. Fold in the carrot mixture. Divide the batter among cake pans and smooth the tops. bake 30 minutes, until an inserted toothpick comes out clean.
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Carrot Kofte
olive oil boiling water 300g carrots, roughly chopped 3-4 dried apricots, chopped 2 spring onions, chopped 1 tbsp pine nuts, or sunflower seeds lightly toasted 1 garlic clove, finely chopped 50g dried breadcrumbs 1/2 tsp sweet pepper flakes 1 tbsp fresh coriander, roughly chopped 1 tbsp fresh parsley, roughly chopped 1 tsp dried mint 1 egg, beaten salt and freshly ground black pepper tahini and yoghurt dressing 200ml plain yoghurt 150g tahini 1 garlic clove, very finely chopped juice of 1 lemon salt and freshly ground black pepper smoked paprika Simmer the carrots in lightly salted water for about 20 minutes until the carrots have softened. Drain the carrots and tip into a blender together with the dried apricots, spring onions, pine nuts and garlic. Blend until smooth. Transfer to a bowl add breadcrumbs , fresh herbs and dried mint. Check the seasoning and then add the beaten egg. Set aside for 10 minutes or so to allow the breadcrumbs to absorb some of the liquid – the mixture will begin to firm up. If it looks very runny then you will need to add more breadcrumbs.With wet hands form the mixture either into fat sausage shapes (for kofte) or flattened balls (for burgers). Refrigerate for at least an hour until firm. Make the dressing by combining the plain yoghurt with tahini, garlic and lemon juice. Adjust the seasoning to suit your taste and set aside to allow the flavour to develop. Heat enough olive oil to fill a large frying pan about 1 cm deep, over a medium heat. Gently fry the koftas in batches until lightly golden brown (about 8 minutes). Try not to manhandle them in the pan too much as they are relatively fragile. Drain on kitchen paper when cooked. Sprinkle a little smoked paprika over the tahini and yoghurt dressing and serve with the warm kofte. Vegetable slaw
½ small head red cabbage ½ small head green cabbage 2 kohlrabi shredded 2 carrots shredded small onion, shallot or green onions cilantro or basil (optional). Chop and combine all veggies. toss in dressing of choice. let stand 20 mins. toss again before serving |
4 Elements Recipe BlogWe are constantly asked what is the best way to prepare this or that at market each week, so we are always sharing our recipes and receiving new ones. We decided that it would be great to share our favorites with you here, just in case you forgot all the steps before you got home to your kitchen. Most of the recipes we use on a regular bases are very simple and versatile. We often use what’s on hand making substitutions as needed. ArchivesCategories
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