August 23, 2024 / Lyn Jones / 0 Comments
This salad with a citrus & turmeric dressing can be defined in one word: bright. It’s full of sweet, tangy & savoury elements that make these carrot ‘noodles’ all the more enticing. Up your protein with this fun Moroccan carrot salad paired with a bright citrus and turmeric dressing. Using carrot “noodles” paired with hearty chickpeas and toasted cashews along with other sparks of sweet and savoury toppings, this dish is a flavourful way to utilize carrots.
For the salad
- 1 cup raw cashews
- 500g carrots
- 1 can chickpeas drained, aquafaba reserved
- 1 cup pomegranate arils about 1 large pomegranate
- ½ cup sultanas
- ½ cup roasted salted sunflower seeds
- ¼ cup sesame seeds
- ½ cup finely chopped fresh cilantro leaves
- ½ cup finely chopped fresh mint
- 2 spring onions finely chopped
For the citrus turmeric dressing
- ¼ cup fresh or refrigerated orange juice
- 1 Tab reserved aquafaba
- Zest of 1 large lime
- Juice of 1 large lime
- 3 Tabs red wine vinegar
- 1½ Tab pure maple syrup plus more as needed
- 1 tsp ground turmeric
- ½ tsp salt plus more as needed
- ½ tsp black pepper plus more as needed
- ½ tsp ground ginger
- ½ tsp ground cumin
- 1 tsp garlic powder
- ¼ tsp cayenne
- ¼ tsp ground cinnamon
1. Preheat oven to 160°C (FF). Line a small baking sheet with parchment paper.
Spread the cashews on the prepared baking sheet. Roast for 8-12 mins, checking them frequently during the final 5 minutes to make sure they are golden without being burned. Remove from the oven and set them aside to cool.
2. Meanwhile, use a julienne peeler to create “noodles” with each carrot. Place all of the carrot noodles in a large bowl that has a tight-fitting lid. Add the chickpeas, cashews, pomegranate arils, raisins, sunflower seeds, sesame seeds, cilantro, mint and green onions to the carrots.
Use salad servers or tongs to combine the ingredients. Set the salad aside.
3. To make the citrus-turmeric dressing, combine the orange juice, aquafaba, lime zest, lime juice, vinegar, maple syrup, turmeric, salt, black pepper, ginger, cumin, garlic powder, cayenne and cinnamon in a blender.
Blend the ingredients for 30 seconds, until the dressing is completely smooth. Taste the dressing and add more salt, black pepper and maple syrup if desired.
4. Pour the dressing over the salad. Cover the bowl with its lid and shake the bowl for 10-15 seconds to thoroughly coat the salad with the dressing. Chill salad in the fridge for at least 30 minutes prior to serving it.
August 19, 2024 / Lyn Jones / 0 Comments
Not only does it look gorgeous but it also tastes SO scrumptious and has the best texture. It’s a visually impressive & festive dessert that is perfect for Easter, spring, and other celebrations. Makes 10 servings
Ingredients
2.5 cups shredded carrots
1 teaspoon ground ginger
1/3 cup brown sugar (packed)
1.5 tsp vanilla extract
3/4 cup plain or GF flour
1.5 tsp ground cinnamon
1/2 tsp ground nutmeg
2.5 cups icing sugar
113g cream cheese (room temperature) – try quark or creme fraiche?
4 Tabs salted butter (room temperature)
3 large eggs (room temperature)
1/3 cup white sugar
1 tsp BP
1/2 tsp salt
jelly roll pan
sugared kitchen towel
Prep: Preheat oven to 160° (FF) and line pan with parchment. Spray and set aside.
1. Whip Eggs: In a large bowl, use a hand mixer to whip the eggs for 2-3 minutes on high, until light and frothy.
2. Add Sugars: Beat in the brown & white sugars and vanilla. Fold in the shredded carrots.
3. Mix Dry Ingredients: Whisk the flour, cinnamon, ginger, nutmeg, BP and salt in a medium bowl.
4. Add the drys to the wet mixture and fold in by hand just until no streaks of white remain.
5. Pour batter into prepared pan & bake for 10-15 mins til cake is fully baked in centre and a toothpick comes out clean. While it bakes, lay out a clean kitchen towel and dust it with about ¼-⅓ cup of icing sugar.
6. Cool and Roll the Cake: Remove cake from oven and let it cool for 5 minutes before inverting onto the kitchen towel. Using the short side, roll the cake up tightly into the towel. Leave the cake rolled up until it is completely cooled.
Cream Cheese Frosting
1. Make the Filling: While cake is cooling, prepare filling by beating cream cheese & butter together in a large bowl until smooth. Add vanilla & icing sugar: beat until smooth.
2. Unroll cooled cake & spread the filling evenly over it, leaving ½ inch of unfrosted cake on one of the short ends.
Roll and Chill: Start on the short end without the unfrosted part and roll the cake up tightly into a log. Wrap the cake tightly in plastic wrap and chill for at least 4 hours before serving.
3. Serve: When you’re ready to serve, you can dust it with more icing sugar or leave it plain. Slice with a sharp knife for the cleanest slices.
HELPFUL TIPS:
Be Prepared: Read through all of the instructions before making the recipe. This recipe is straightforward but there are quite a few important steps, so it’s read through before starting.
Room Temp: For best results, start with room temp butter, eggs and cream cheese.
Carrots: Peel and grate large carrots using a box grater or food processor. Don’t use pre-grated.
For Presentation: For a pretty presentation, you may want to slice off a small amount of each end of the cake so you can easily see the swirled roll when serving.
Prevent Sticking: Dusting the kitchen towel with icing sugar before rolling prevents sticking.
Wrap in Plastic Wrap: while it’s chilling in the fridge, to prevent it from becoming dry.
Clean Slices: Ensuring your cake is nice and chilled will help with getting beautiful clean slices. For super clean slices, be sure to use a very sharp knife and wipe it off between each slice.
Storing Leftovers (if you are lucky)
Fridge: Wrap leftover roll tightly in plastic wrap. Can keep in fridge for up to 3 days!
Freezer: Wrap tightly with plastic wrap then wrap in aluminum foil. It will keep for about a month. Write the date on it! Before serving, thaw for about an hour at room temp then, slice and enjoy!