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Ginger and Walnut Carrot cake
½ tsp bicarb2 tsp ground ginger¼ tsp salt175g/6oz soft brown sugar2 eggs200ml/7fl oz oil200g/7 oz carrots, grated100g/3½ oz walnuts chopped75g/2½ oz crystallised ginger finely choppedFor the icing100g/3½ oz unsalted butter, softened100g/3½ oz icing sugar1tsp cornflour100g/3½ oz cream cheese1tbsp coarsely grated fresh gingerHeat the oven to 170°C/Gas 3½ and grease the sides and line the base Continue reading
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Jansson’s Temptation
1kg waxy potatoes500g onions250g anchovy fillets60 cl cream (I think that’s about 1 pint)ButterCook the sliced onions until they are soft. Layer them with sliced potatoes, anchovies and cream in a buttered gratin dish. Bake for 40 – 50 minutes at 200°C. Continue reading
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Rösti
PotatoOlive oil/peanut oil/duck fatGrate the potato finely. Put in cold water. Wring it dry with your hands or a cloth. Form into discs about 100 mm by not more that 12mm thick. Put them in hot oil or fat and press down to bind. Lower the temperature. Cook for about 6 or 7 minutes on Continue reading
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Pommes Boulangères
Stock (proper stock not a cube)Potatoes – firm, not flouryOnionsGarlicSlice the onions and garlic. Season with cumin and sweet paprika and cook slowly in oil for 30 – 40 minutes. Oil a gratin dish. Peel and slice the potatoes thinly. Layer the potatoes with onion and garlic. Just about cover with stock. Cook in a Continue reading
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Plum and oat crumble tart
Crunchy dessert Continue reading
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