Carrot cake

I tried a carrot cake recipe last year, but the results were slightly disappointing. Ive kept a couple more carrot cake recipes up my sleeve, and this is one of them, from Tessa Kiros' book Falling Cloudberries. Overall, it's a delicious recipe, especially with the frosting, which is heavenly and absolutely indispensible. The only problem is that it is super, super rich. It's taken two people a week to finish it. The last piece is about to go down tonight.

 

Plenty: Potato tatin

I had a busy start to the month but that hasn't deterred me from trying more new recipes (though I have fallen behind on my blog updates). It feels like I've gone through the whole book, but I'm still ploughing through Plenty. New potatoes are finally in season, so a couple of weeks ago I grasped the opportunity to try this Potato Tatin. I don't need to explain how gorgeous new potatoes are, especially in the early summer. In this recipe they are caramelized with oven-roasted tomatoes, slow-cooked onions, thyme, and goat's cheese. It's really easy to make and tastes divine. Yesterday I bought a big bag of potatoes to make it again this weekend. The perfect summer meal!

 

Queen's gingerbread

I've never made gingerbread from scratch or panforte, so this cake combines two never-have's. Admittedly, this isn't the first thing you imagine when you think gingerbread, or panforte. Still, it has the characteristics of both. In celebration of the Jubilee, Dan Lepard published this recipe for Queen's gingerbread in the Guardian last weekend, which I promptly made. Lots of firsts went into the preparation. I've never used black treacle before or candied fruit. The list of sugars (yes, plural) for this cake is regal in itself, so this cake will have to be shared. I for one can't stomach more than a very thin slice of this at a time.

I have to admit I panicked a little when I pulled this out of the oven. You really have to let this cool completely. Now, a day old, it is actually starting to taste good. Last night, when it was still slightly warm, the sweetness left a bitter taste on my tongue and made me feel a little ill. It's much better now and my friend, who took home a few slices, said that it's perfect with a cup of tea. The recipe recommends some brandy, but I'm out, and not much of a brandy drinker anyway. This is one to try if you are crazy for gingerbread. But don't eat it on the day of preparation. It remains to be seen if it gets even better with a few days.

 

Risotto with roasted asparagus and mozzarella

Finally a recipe not by Ottolenghi! This risotto with roasted asparagus and mozzarella, however, is also form the Guardian, by Hugh Fearnley-Whittingstall. If risottos intimidate you at all, this is an easy one. The list of ingredients is short, and it's easy to prepare. I've made this twice now. The first time I had to make some more vegetable stock - 500ml didn't seem to suffice. However, when I made it today, 500-600ml was perfect. The trick is to keep the heat low, which I didn't do the first time around. Also, tonight I tried adding a big handful of chopped fresh parsley at the end, which worked beautifully. I think it adds a whole new layer to the overall slightly smokey flavour (thanks to the buffalo mozzarella) of this dish. And the generous drizzle of good-quality olive oil at the end is a real plus, so don't leave it out. Enjoy!

 

Plenty: Asparagus mimosa

If you feel inadquate as a cook, this is one recipe anyone can make. Asparagus mimosa sounds fancier than it is. It is really just boiled asparagus with boiled eggs, with some capers, salt and pepper thrown on top. Very easy starter with which to celebrate the asparagus season and impress your guests if you have them.

 

Plenty: Cucumber salad with smashed garlic and ginger

This recipe for cucumber salad with smashed garlic and ginger is a delectable winner! Thanks to the ginger, this is the most refreshing salad you'll ever eat in your life. I served it to dinner guests last week as a side dish with the caramelised garlic tart. Praises ensured. It's a must for this summer. Don't think, just make.

 

Plenty: Asparagus, lentils and watercress salad

There's been a brief pause in blogging, but not cooking, not ever! I've been trying out new dishes every week as per usual, but just haven't found the time to sit down and blog. I'll do my best to catch up. 

A few of the newbies I've tried involve asparagus. This asparagus, lentils and watercress salad was a delicious one. The pecorino is a must. It gives the whole dish a proper 'sting' to counterbalance the slight acidity of the asparagus, without overpowering the fresh herbs.