Carrot Cake With Orange Cream Cheese Icing

If making a cake with a vegetable in it makes you feel better about yourself, then do make this carrot delight. 

I got this recipe from Rachel Allen's 'Bake' book. I've tried many recipes before and for many years I've used Mary Berry's carrot cake recipe, but I believe this is definitely the best. Without a doubt. 

It is the perfect cake to impress friends because it's not the predictable classic Victoria Sponge. You can also decorate it with flowers or candied violets to make it look a little fancy. Try it out for yourself! 

Serves 12 

2 eggs 

140ml (5fl oz) vegetable or sunflower oil

200g soft light brown sugar

300g grated carrot 

100g raisins (optional- I'm personally not a fan)

75g chopped pecans or walnuts 

180g self raising flower 

Pinch of salt 

1/2 tsp bicarbonate of soda 

1tsp ground cinnamon 

1/2 tsp freshly grated nutmeg 

1/2 tsp mixed spice

For the icing 

250g fridge cold cream cheese (I use Philadelphia)

50g butter (slightly melted) 

1tsp vanilla extract 

270g sifted icing sugar 

Finely grated zest of 1 orange 

Method 

- Preheat oven 150 Celsius/Gas mark 2. Oil and line a (12x23cm) 5x9in loaf tin. 

- Beat the eggs, oil, brown sugar, grated carrots, raisins and chopped nuts together.  I don't like raisins, so I add 75g of peacans and walnuts instead.

- Sift in all the dry ingredients and mix. 

- Pour mixture into the loaf tin and bake for 1-1 1/4hrs or until the skewer comes out clean.  I checked mine after 50 minutes and it wasn't quite ready, so left it in for a further 5 minutes and it was done, so keep an eye in it!

- Allow to cool in the tin for 5 minutes then place on wire rack to cook completely. 

- For the icing, combine the cream cheese and butter until smooth. Soft in the icing and add the vanilla extract and finely grated orange zest. It should be smooth and quite thick. When the cake is completely cool, another the icon over it with a knife. If the icing is difficult to spread, put the knife into hot water and spread. 

Top tip - if you want to be fancy, add a flower from the garden to give it some 'oomph'

- Keep in the fridge to keep the icing nice and fresh. 

Serve and enjoy! 

Mum's Cod & Chorizo Stew

This is a quick and extremely easy recipe to make and I would highly recommend it to all you uni students out there as it's inexpensive too! 

Serves 4

4 fillets of fresh cod 

2 tins of chopped tomatoes 

6 spring onions 

Handful of torn fresh basil 

4 mini cooking chorizo 

Salt & pepper 

16 new potatoes 

2 handfuls of green beans

1 dessert spoon of capers (optional)

Method

- Preheat oven to 200Celsius / gas mark 6. Halve and par boil new potatoes until just cooked. Whilst the potatoes are cooking, steam the green beans for about 5 minutes (or until just cooked).

- Empty the tomatoes into an oven proof dish and place the cod fillets on top. 

- Chop the spring onions into small pieces. Then cut the cooking chorizo into small chunks. Season the cod with salt and pepper and add the chorizo, spring onions, torn basil and capers. Cover with foil and put into the oven for 30 minutes.

- Once the green beans and potatoes are done, take out the cod dish, remove foil and add them to the cod. Put back into the oven for about 10-15 minutes. The fish should be translucent and flaky. 

Serve and enjoy! 

Spicy Couscous

Couscous can be extremely bland when nothing is added to it. It is however possible to buy various different couscous mixes from the supermarket if you're short of time BUT nothing quite beats this couscous. I got this recipe from Jamie Oliver's, The Naked Chef book and wanted to share it with you. 

At home, I've had this couscous with salmon and chicken and I've also taken it on picnics to enjoy with quiches and various meats. However, I would say that it best compliments a roast or grilled lamb dish due to it's powerful, yet not too overpowering flavours. 

First glance at the ingredients may seem a little daunting, but it really isn't as difficult as it may seem. It'll take you about 20 minutes to cook and if I can do it, anyone can. 

Serves 4: 

- 425ml / 3/4 a pint of stock or water

- 1 medium shallot or onion, finely chopped 

- 1 tablespoon olive oil 

- 2 knobs of butter 

- 1 level teaspoon cumin seeds

- 1 heaped teaspoon coriander seeds 

- 1 heaped teaspoon fennel seeds

- 1/2 small dried chilli, or to taste 

- 1 teaspoon of salt 

- 1 bay leaf

- 1 clove of garlic, finely chopped

- 1 tablespoon of red wine vinegar 

- 1 teaspoon sugar 

- 225g/ 9oz couscous 

Method

- Bring the stock to the boil. In a thick-bottomed, deepish pan slowly fry the onion with the olive oil and half the butter, without colouring.

- In a pestle and mortar smash up the cumin, coriander, fennel, chilli and salt.

- Add the spices, bay leaf and garlic to the onions and continue to fry - they should look and feel like marmalade, but not be coloured or burnt. Add the vinegar and sugar and reduce to a syrup.

-Add the couscous and stir. Add the hot stock and simmer for 15-20 minutes, stirring occasionally. Fork through the rest of the butter to lighten.

Serve with grilled or roast lamb and enjoy! 

The Clifton Sausage - Review

Two words: BOOK NOW! Here is the number to save you time..01179731192.

This restaurant is very popular in the Bristol area, with it being a very affordable, relaxed yet stylish restaurant that really does do the best of British. After a warm welcome, you are sat down and given the menu which is full of delicious dishes, from salmon to eight ounce rib eye steak. However, I think if you come to a restaurant with the word 'sausage' within its title, then sausages are the thing to have!  

Looking at the menu, you are confronted by five different sausages: 

1. Gloucester Old Spot pork– prime traditional pork

2. Beef and Butcombe Ale

3. Clifton– pork, cider and wholegrain mustard

4. Cotswold lamb, mint and apricot

5. v Glamorgan– leek, mustard, cheddar and Caerphilly cheese (with shallot gravy) 

I wish you luck choosing your sausage because it took me a while - but if in doubt, go for the traditional local Gloucester Old Spot. You can't go wrong! However if you really really can't choose, then low and behold 'The Clifton Sausage Tasting Plate' (£12.95).

Each 'Sausage and Mash' (or Bangers and Mash if you like to call it) dish is served with your choice of mash or champ (mash with spring onions) and onion gravy at a respectable price of £9.95. 

My top 3 puddings:

- Sticky toffee pudding with butterscotch sauce and vanilla ice cream (£5.50) 

- Hot chocolate fondant with a white chocolate centre, chocolate and hazelnut ice cream, (£6) 

- Banana crème brûlée with shortbread (£5.50)

I hope I've tempted you…Have a lovely day!

Gym - 7th July

I recently purchased a Polar FT7 Heart Rate Monitor to ensure that I'm training at the right intensity and also tell me whether the main effect of my training is fitness improvement or fat burning. Although this gadget is no way essential for a workout, I love it and find it very motivational. 

Workout:

Treadmill 40 minute ending with a 3 minute sprint

 Outside cool down 10 minute run - Total running distance overall = 8.4K

Bike - 13minutes 28sec

190lb leg press, 3 sets 10 reps

70.15lb chest press, 3 sets 10 reps

70lb Row, 3 sets 10 reps

Total Duration: 1hr30mins

Branca Restaurant - Review

So I've been away for a week but boy, it has been worth it. The week started by spending a couple of nights in Oxford with my beautiful friend, Marina. She showed me the ins and outs of Oxford from the traditional punting experience to the stunning University grounds and the fabulous shops. This typically English experience was inevitably followed by an afternoon tea, juices and cocktails at the Old Bank Hotel. Below is the deliciously refreshing Beetroot, Apple & Lime Juice I had.

Back to Branca! If you are looking for a light lunch, I would highly recommend Branca Food. Branca Food is a deli next door to Branca Restaurant which serves delicious artisan sandwiches, daily salads and freshly prepared dishes. Walking into the deli, you are hit by a fresh Italian like feel being surrounded by fresh ciabatta sandwiches, exciting organic produces and delicious pressed drinks. It is the perfect place to grab a sandwich to later enjoy whilst punting down the River Cherwell (little date tip for you guys out there!)  

I had the delicious butternut squash, hummus, roasted vegetable and salad ciabatta (£2.95) but there were many to choose from with the mortadella, salami and parma ham ciabatta looking particularly enticing. At the back of the shop there are a range of fresh juices and presses and we chose the bottle of fresh apple juice. However, the bottle of Prosecco (£9.45), the Tuatara Sauvignon Blanc with 'fresh green fruits and satisfying acidity' (£12.95) looked tempting, but it's dependent on your mood and whose driving..!

 For our evening meal, we went to Branca Restaurant. Considering we went on a weekday (Tuesday), there was a buzzing, enthusiastic, cosmopolitan atmosphere. We were greeted by a amiable, friendly waitress who seated us in the outside garden terrace towards the back of the restaurant. We were served delicious, warm Italian bread with delightful olive oil and vinegar as we goggled over the menu consisting of simple, authentic rustic dishes. The menu was intelligent and restrained with very attractive prices. 

I recommend: 

Drinks

Bellini (fizzy) - white peach purée,créme de pêche topped with prosecco (£5.85) - Need I say more?

Mojito -appletons rum muddled with lime, mint and sugar (£7.25)

Mains

Organic salmon and smoked haddock fishcakes with tartare sauce (£12.85) - The potato to fish ratio in these fishcakes is perfect. There is nothing more annoying when your fish cake isn't 'fishy,' so don't you worry, they've got it right here. 

Butternut squash, taleggio and caramelised red onion risotto (£8.75/£12.75) - Marina's favorite dish. The perfect dish to 'fill a hole' and the flavours are delicious too. 

Linguine with tiger prawns, pistachio, rocket, chilli and lemon (£9.95/13.95) - Not tried myself but the lady sat next to us had it and it looked absolutely divine and smelt delicious. 

There was a party inside and many had pizzas that looked divine. Prices ranging from £10.45-£11.75

Desserts

Warm banana cake with caramelised bananas, frangelico and hazelnut semifreddo (£6.25) - Arguably the best dessert on the menu. The waitress agreed. 

Profiteroles, vanilla ice cream,chocolate sauce (£6.25) - For you chocoholics out there..enjoy!

Overall, Branca is a fantastic Italian restaurant offering vibrant, well prepared food at attractive prices.

Instagram

If you have an instagram account, please follow my brand new account, @eatsfruitandleaves and enjoy viewing beautiful foods on-the-go!

Have a lovely day