Cinnamon Rolls

An awesome Danish recipe.

Leg of Lamb

For the perfect Sunday roast.

Honey and Cinnamon Cookies

Delicious cookies.

Orange and Ginger Chicken Thighs

A summery chicken recipe.

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Carrot Walnut Cake

And now for a very simple but delicious cake. The cake's recipe is from an aunt of mine and I decided to spruce it up a bit with an orange glaze. Pantagruel has several recipes for glazes, and orange+carrot seemed a great combo. It was. 
On a side note, can you tell that the light in Denmark has already started to change? From now until April I guess I'm going to have to start prepping dinner at 2pm if I want to shoot with natural light. :)


Ingredients

For the Cake
(I used a mug to measure the ingredients)
  • 2 cups of flour
  • 2 cups of sugar
  • 1 cup of walnuts 
  • 2 big carrots
  • 8 eggs
  • 1 teaspoon baking powder
For the Glaze
  • 2 tablespoons of butter at room temperature
  • 6 tablespoons of orange juice 
  • zest of one orange
  • icing sugar q.s.

Instructions

Start by beating the egg yolks with the sugar until it turns pale. Shred the carrots and add it to the mixture.


Add the flour and the baking powder and mix. Chop the walnuts and beat the egg whites until soft peaks form. Fold the egg whites in the cake batter together with the chopped walnuts.


Grease and flour a cake tin and bake in a preheated oven to 180ºC (350ºF) for 25-35 minutes (check if it's done with a toothpick). As for the orange glaze, beat the butter with the zest of the orange until it's creamy. Add some icing sugar until you have a consistent mixture. Finally, add the orange juice and if it is too fluid, add more icing sugar or if it is too thick, add more orange juice! (Someone forgot to take photos of the glaze lol)


Wait until the cake has cooled down a bit and spread the glace on top. 


And serve!


For a print friendly version visit this recipe at my Recipes page.

Tagliatelle Bolognese

Whenever I make bolognese sauce, I usually use my own recipe that is probably miles away from the real deal. I call it bolognese because it basically has minced meat and tomato sauce. I've looked at recipes of "real" bolognese and they generally include celery and carrot. When I realized that Pantagruel's recipe included those ingredients, I decided to give it a try it. The taste was definitely different from what I had ever tasted and I do hope to do justice to the original Italian recipe. But it was good regardless!


Ingredients

  • 250g (1/2 pound) minced beef 
  • 50g (1.7oz) prosciutto (I used bacon instead)
  • 1 carrot
  • 1 onion
  • 1 stick celery
  • 2 tablespoon of butter
  • 2 tablespoons of red wine
  • 1 teaspoon of flour
  • 1 teaspoon of sugar
  • 200g (7oz) canned tomatoes (without seeds and peeled)
  • 1 bunch parsley
  • tagliatelle, olive oil, cloves, nutmeg, pepper, salt q.s.

Instructions

Finely chop the celery, the carrot, the prosciutto and the onion. Drizzle some olive oil on the bottom of a pot and cook the meat in low heat with the chopped vegetables and prosciutto. If it gets too dry add a bit of water (by the way, the photos are from double the recipe).


When the meat has gained some color, add the flour, the tomatoes in small pieces, the sugar and the parsley. Keep mixing until it dries out a bit. Add the wine diluted with a tablespoon of water and season with salt, nutmeg, cloves, and pepper. Put the lid on and let it cook in low heat. When the mixture has thickened, taste for salt and beat the butter in. 



Cook the tagliatelle and serve!



For a print friendly version visit this recipe at my Recipes page.