Tuesday 20 December 2011

Christmas Carrot Chocolate Nutty Nougat Cake

My family love this lighter version of Christmas Cake.


150g grated carrots

125g SR flour

25 g cocoa

150g Demerara sugar

2 eggs

150g Soften butter

100g melted chocolate with Almond and Nougat

2 tablespoon chopped walnuts

Juice and rind of ½ an orange

½ teaspoon mixed spice



For Carrot cream:

100g carrot puree

250 g cream cheese

2 tablespoon icing

1 teaspoon orange juice



For decorations:

Whipped cream

Glace' carrot strips

Compote of fruit and nuts

Carrot Christmas trees



Grease and line two 18 cm tins.

Sieved flour, cocoa and mixed spice together.

Cream sugar and butter together. Add in the eggs. Add in flour with cocoa and spice.

Stir in melted chocolate, walnuts orange juice and rind.

Transfer the cake mixture into the 2 prepared tins. Bake in the centre of the oven Gas mark 4/ 180C/350F  for  25 to 30 minutes. Leave to cool.

For the carrot cream:

Puree 100g of carrot in a liquidiser.

Soften cream cheese with orange juice and icing sugar. Add in carrot puree.

Sandwich the cake together with the carrot cream.

Decorate the top of the cake with whipped cream and glace' carrots and fruit and nuts.

To glace' the carrots, place a few slices of carrots in sugar solution. Simmer for 5 minutes. Leave to cool.Cut  the carrots into thin strips and use to decorate cake.

Decorate the side with carrot Christmas trees.


 http://www.lovethegarden.com/blog/christmas-carrot-competition
This is my entry for the Christmas Carrot competition

Wednesday 12 October 2011

Simple Tomato Chicken and Herb Casserole

Serves 4

Preparation time: 25 minutes

Cooking time : 45 minutes


4 pieces chicken joints (skin removed)

10 fresh large plum tomatoes (chopped)

2 tablespoon tomato puree

1 handful chopped herbs (basil, thyme, oregano and parsley)

2 clove garlic (chopped)

1 teaspoon brown sugar

6 shallots (chopped)

1 cup white wine

100g sliced mushrooms

1 small courgette (diced)

3 tablespoon olive oil

2 tablespoon flour

Salt and pepper



  1. Sprinkle the chicken joints with salt and pepper. Dredge with flour.
  2. Heat the olive oil in a pan. Brown the chicken on both sides. Drain and set aside.
  3. With the remaining oil the pan, sweat the shallots and garlic. Add in mushrooms, herbs, white wine, tomato puree, chopped tomatoes and sugar. Simmer for 30 minutes.
  4. Transfer the chicken into a casserole dish. Pour over the sauce. Cover and bake in an oven (190C/ 375F/Gas Mark 5) for 45 minutes till the chicken is tender.
  5. Stir in the diced courgette. Sprinkle with grated Parmesan cheese. Cook in the oven for another 5 minutes.
  6. Season to taste. Garnish with freshly chopped herbs. Serve with rice or mashed potato.