A Canadian Style carrot cake in Stanford South Africa; a recipe

The recipe, packed with pecans, coconut and pineapple next to carrots, serves 8 to 10 people. It’s one of those ‘irresistibles’ which customers find on the menu of YUM Eat Cafe every now and then.

 

Ingredients:

255 gram plain flour, 3/4 teaspoon salt,1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 2 tsp ground cinnamon, 255 gr. carrots (freshly grated), 75 gr. shredded coconut, 400 gr. chopped pineapple, 50 gr. chopped pecan nuts, 4 eggs, 350 gr. sugar and 200 ml vegetable oil.

For the icing: 225 gr. cream cheese (at room temperature), 85 gr. unsalted butter, 2 tsp fine grated orange zest, 1 tsp vanilla essence, 560 gr. icing sugar, candled organge peel (fine sliced) and ground cinnamon for decoration.

11 Steps:

1) Preheat oven to 180 C

2) Grease two 20 cm loose bottomed round tins.

3) Sift the first 5 ingredients and set aside.

4) Mix the carrot, pineapple, pecan nuts and coconut in a separate bowl.

5) Beat the eggs, sugar and oil in a large bowl with a mixer until smooth.

6) Add the flour minture to the eggs-sugar-oil-mixture and mix until equally smooth PLUS add the ingredient mix as mentioned under 4)

7) Spoon the mixture into the cake tins and bake in oven for 40 to 50 minutes.

8) Remove from oven. Leave in tins for 15 minutes before removing them/

In this stage you can decide to (or not to) wrap them in film for storage in a freezer.

9) To make the icing: beat together the cream, cheese and butter until smooth. Then add the orange zest and vanilla essence. Sift in the icing sugar and mix well.

10) Chill for 1 hour before adding the icing to the top and sides of the cake.

11) you can store the carrot cake in an airtight container in a fridge.

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How to make Eclairs

There are many recipes for Eclairs and at least as many different (combinations of) fillings that go with it. ‘La Chef’ Esther advises everyone who makes eclairs for the first time to start with a basic recipe before starting to experiment with the more sophisticated recipes. His basic recipe is applicable for all recipe variations. Especially the dough making process is of ‘utmost importance’ for the final result.

This recipe serves 12 people (6 in case they all want 2 eclairs, etc.)

For the dough you need 250 ml boiling water, 250 ml cake flour, 4 eggs, 125 ml butter

Preheat oven to 190 C

Boil water and when boiling let it simmer. Add the butter until melted. Add flour to water/butter and stir until mixture forms a ball and does not stick to the sides of the pan. Take the pan from the heat and let it cool a bit. Beat the eggs one at the time through the mix until shiny with a wooden spoon. The dough must be shiny!!!

Pipe via a nozzle 12 pieces (see pictures) and bake for 30 minutes in the preheated oven. Let it cool off.

Melt chocolate and dip the eclairs into it. Let the chocolate cool off until it’s dry

Whip cream and pipe it into the eclairs.

That’s YUMmy!!!

For fillings you can also use crême, caramel, custard, etc.

Recipes: Piccalilli

Y-piccaPiccalilli: The Oxford English Dictionary traces the word to the middle of the 18th century when, in 1758, Hannah Glasse described how “to make Paco-Lilla, or India Pickle”. An apparently earlier reference is in Lady Anne Blencowe’s “Receipt Book”, written c. 1694, which has “To Pickle Lila, an Indian Pickle” credited to Lord Kilmory. The more familiar form of the word appears in 1769, in Elizabeth Raffald’s The Experienced English Housekeeper, as “To make Indian pickle, or Piccalillo”. The spelling “piccalilli” can be seen in an advertisement in a 1799 edition of The Times

Undoubtedly one of the most popular relishes, piccalilli can be eaten with grilled sausages, ham or chops, cold meats or a strong, well-flavoured cheese such as Cheddar.  It should contain a good selection of crunchy vegetables in a smooth, mustard sauce.

Makes about 1.8 kg

INGREDIENTS

1 large cauliflower

450 g pickling onions

900 g mixed vegetables, such as marrow, cucumber, green beans

1 cup salt

10 cups cold water

1 cup sugar

2 garlic cloves, peeled and crushed

2 tsp mustard powder

1 tsp ground ginger

4 cups white vinegar

25 g cake flour

15 ml turmeric

YUM Eat Cafe

Piccalilli

Divide the cauliflower into small florets, peel and quarter the pickling onions, seed and finely dice the marrow and cucumber, top and tail the beans, then cut them into 2.5 cm lengths. Layer the veggies in a large glass or stainless steel bowl, generously sprinkling each layer with salt.  Pour over the water, cover the bowl with clear film and leave to soak for about 24 hours. Drain the soaked veggies and discard the brine.  Rinse well in several changes of cold water to remove as much salt as possible, then drain them thoroughly. Put the sugar, garlic, mustard, ginger and 3.75 cups of the vinegar in a pot.  Heat gently, stirring occasionally, until the sugar has dissolved. Add the veggies to the pot, bring to the boil, reduce the heat and simmer for 10-15 minutes, or until they are almost tender. Mix the flour and turmeric with the remaining vinegar and stir into the veggies.  Bring to the boil, stirring, and simmer for 5 minutes, until the piccalilli is thick.

Spoon into sterilized jars, and store in a cool, dark place for at least 2 weeks.  Use within a year.

NOTE: It seems that many countries have their own basic recipes based on the local food preferences. Just to mention a few:

British Piccalilli

British piccalilli contains various vegetables – invariably cauliflower and vegetable marrow – and seasonings of mustard and turmeric. A more finely chopped variety “sandwich piccalilli” is also available from major British supermarkets. It is used as an accompaniment to foods such as sausages, bacon, eggs, toast, cheese, and tomatoes. It is similar to a sweet pickle such as Branston Pickle, except it is tangier and slightly less sweet, coloured bright yellow (using turmeric) rather than brown, and the chunks are larger. It is usually used to accompany a dish on a plate rather than as a bread spread. It is popular as a relish with cold meats such as ham and brawn, and with a ploughman’s lunch. It is produced both commercially and domestically, the latter product being a traditional mainstay of Women’s Institute and farmhouse product stalls.

American Piccalilly

In the Northeastern United States, commercial piccalillis are based on diced sweet peppers, either red or green. This style is somewhat similar to sweet pepper relish, with the piccalilli being distinguished by having a darker red or green color and like British piccalilli, the chunks are larger and it is slightly sweeter. It is a popular topping on such foods as hamburgers and hot dogs. Traditional, British-style yellow piccalilli is also available.

In the Midwestern United States, commercial piccalillis are based on finely chopped gherkins; bright green and on the sweet side, they are often used as a condiment for Chicago-style hot dogs. This style is sometimes called “neon relish”.

In the Southern United States, piccalilli is not commonly served. In its place, chow-chow, a relish with a base of chopped green (unripe) tomatoes is offered. This relish may also include onions, bell peppers, cabbage, green beans and other vegetables. While not exactly similar to other piccalillis, chow-chow is often called as such and the terms may be used interchangeably. Piccalilli is uncommon in the Western United States.

Suriname Piccalilli

A far spicier variant of piccalilli comes from the former Dutch colony of Suriname, where traditional British piccalilli is mixed with a sambal made of garlic and yellow Madame Jeanette peppers. This piccalilli is often homemade but can also be bought in jars in Dutch corner shops. Whilst Surinamese piccalilli is similar in appearance to ordinary piccalilli, the taste is much spicier.

Recipes: Piccalilli

Y-piccaPiccalilli: The Oxford English Dictionary traces the word to the middle of the 18th century when, in 1758, Hannah Glasse described how “to make Paco-Lilla, or India Pickle”. An apparently earlier reference is in Lady Anne Blencowe’s “Receipt Book”, written c. 1694, which has “To Pickle Lila, an Indian Pickle” credited to Lord Kilmory. The more familiar form of the word appears in 1769, in Elizabeth Raffald’s The Experienced English Housekeeper, as “To make Indian pickle, or Piccalillo”. The spelling “piccalilli” can be seen in an advertisement in a 1799 edition of The Times

Undoubtedly one of the most popular relishes, piccalilli can be eaten with grilled sausages, ham or chops, cold meats or a strong, well-flavoured cheese such as Cheddar.  It should contain a good selection of crunchy vegetables in a smooth, mustard sauce.

Makes about 1.8 kg

INGREDIENTS

1 large cauliflower

450 g pickling onions

900 g mixed vegetables, such as marrow, cucumber, green beans

1 cup salt

10 cups cold water

1 cup sugar

2 garlic cloves, peeled and crushed

2 tsp mustard powder

1 tsp ground ginger

4 cups white vinegar

25 g cake flour

15 ml turmeric

YUM Eat Cafe

Piccalilli

Divide the cauliflower into small florets, peel and quarter the pickling onions, seed and finely dice the marrow and cucumber, top and tail the beans, then cut them into 2.5 cm lengths. Layer the veggies in a large glass or stainless steel bowl, generously sprinkling each layer with salt.  Pour over the water, cover the bowl with clear film and leave to soak for about 24 hours. Drain the soaked veggies and discard the brine.  Rinse well in several changes of cold water to remove as much salt as possible, then drain them thoroughly. Put the sugar, garlic, mustard, ginger and 3.75 cups of the vinegar in a pot.  Heat gently, stirring occasionally, until the sugar has dissolved. Add the veggies to the pot, bring to the boil, reduce the heat and simmer for 10-15 minutes, or until they are almost tender. Mix the flour and turmeric with the remaining vinegar and stir into the veggies.  Bring to the boil, stirring, and simmer for 5 minutes, until the piccalilli is thick.

Spoon into sterilized jars, and store in a cool, dark place for at least 2 weeks.  Use within a year.

NOTE: It seems that many countries have their own basic recipes based on the local food preferences. Just to mention a few:

British Piccalilli

British piccalilli contains various vegetables – invariably cauliflower and vegetable marrow – and seasonings of mustard and turmeric. A more finely chopped variety “sandwich piccalilli” is also available from major British supermarkets. It is used as an accompaniment to foods such as sausages, bacon, eggs, toast, cheese, and tomatoes. It is similar to a sweet pickle such as Branston Pickle, except it is tangier and slightly less sweet, coloured bright yellow (using turmeric) rather than brown, and the chunks are larger. It is usually used to accompany a dish on a plate rather than as a bread spread. It is popular as a relish with cold meats such as ham and brawn, and with a ploughman’s lunch. It is produced both commercially and domestically, the latter product being a traditional mainstay of Women’s Institute and farmhouse product stalls.

American Piccalilly

In the Northeastern United States, commercial piccalillis are based on diced sweet peppers, either red or green. This style is somewhat similar to sweet pepper relish, with the piccalilli being distinguished by having a darker red or green color and like British piccalilli, the chunks are larger and it is slightly sweeter. It is a popular topping on such foods as hamburgers and hot dogs. Traditional, British-style yellow piccalilli is also available.

In the Midwestern United States, commercial piccalillis are based on finely chopped gherkins; bright green and on the sweet side, they are often used as a condiment for Chicago-style hot dogs. This style is sometimes called “neon relish”.

In the Southern United States, piccalilli is not commonly served. In its place, chow-chow, a relish with a base of chopped green (unripe) tomatoes is offered. This relish may also include onions, bell peppers, cabbage, green beans and other vegetables. While not exactly similar to other piccalillis, chow-chow is often called as such and the terms may be used interchangeably. Piccalilli is uncommon in the Western United States.

Suriname Piccalilli

A far spicier variant of piccalilli comes from the former Dutch colony of Suriname, where traditional British piccalilli is mixed with a sambal made of garlic and yellow Madame Jeanette peppers. This piccalilli is often homemade but can also be bought in jars in Dutch corner shops. Whilst Surinamese piccalilli is similar in appearance to ordinary piccalilli, the taste is much spicier.

RECIPE: BAKED CITRUS CHEESECAKE

Y-bakes-cheesecake

What you need:

DOUGH

1 packet (200g) Bakers Tennis biscuits (coconut biscuits or any other biscuits)

30 ml castor sugar

2.5 ml cinnamon

100 ml (100 g) melted butter

What you do:

Butter a spring form pan.  Mix all the ingredients and press into the pan.  Place in fridge for 30 minutes until set.

What you need:

FILLING

4 eggs

150 ml castor sugar

460 g cream cheese

zest of 1 lemon and 1 orange

What you do:

Preheat oven to 180 degree Celsius.  Beat eggs and castor sugar until light and fluffy.

Add cream cheese and citrus zest and mix well.

Spoon into cake pan and bake 25 minutes.

Let it cool down completely before taking the cheesecake out of the spring form pan.

What you need:

TOPPING

1 can condensed milk (358 g)

120 ml freshly squeezed lemon juice.

What you do:

Mix well.  Spoon mixture onto cheesecake.  Chill for 1 hour in fridge.  Decorate with citrus zest and slices of lemon and oranges.