Posts Tagged ‘carrot’

Healthy fish dinner

Busy Monday, but a healthy and delicious dinner makes it all better…

Pan fried sea bass with shallot, lemon and ginger sauce, steamed broccoli and stir fried carrot and leek


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Chef Nico made steak with cream leek and spicied carrot purée 

And I made a chocolate cake! 😉

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The story…

So I decided to bake this cake for a close friend’s birthday and my housewarming party. The cooking started at midnight after our company holiday party. I had printed out the recipe the day before and bought all the ingredient. It would turn out great, I thought. And it would have, had I read the recipe carefully enough and understood that cooking does not only involve ingredient, but also tools.

So there I was, at 1:00 in the morning, chopping carrots into extremely fine pieces with a bread knife… After two breaks and 5 carrots, just when I thought I finally saw the light at the end of the tunnel, I realized that I also didn’t have a food processor that is required for the next step. I broke down and broke into tears. Why am I doing this to myself? After a long week at work and a holiday party at night, I am standing here in the kitchen wrestling with some carrots and a bowl of mud-looking liquid…

I went on to finish it anyway, deciding that I was not gonna be defeated by a stupid food processor. After all, I am a climber! I did everything that a food processor would do, with bare hand and sheer force. 😛

And then I fell asleep in the aroma of the carrot cake and a dream of the beaming smiles on my friends’ faces…

So I think it’s a great remedy whose heart is broken by an irresponsible ex… It’s sweet, chewy, takes a lot of work that requires a lot of concentration… As long as you remember to get a grater and a food processor.


Tear index: 5 (5 times a day, 5 days a week)

Best remedy for: Hearts broken by an irresposible ex

Cook Time: 1 hr 10 min; Level: Easy; Yield: 1 (9-inch) cake

How much he is worth: $15

Created by: Good Eats; Link: http://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe/index.html


  • Unsalted butter, for the pan
  • 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
  • 12 ounces grated carrots, medium grate, approximately 6 medium
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 10 ounces sugar, approximately 1 1/3 cups
  • 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
  • 3 large eggs
  • 6 ounces plain yogurt
  • 6 ounces vegetable oil
  • Cream Cheese Frosting, recipe follows


Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

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