For the Orange Cake:
- 4 eggs
- softened butter
- plain flour
- 2 oranges
- 1 teaspoon baking powder
For the orange butter icing:
- 1 orange
- 110g (4oz, 1/2 cup) icing sugar
- 55g (2oz, 1/4 cup) softened butter
For the chocolate icing:
- 170g (6oz) chocolate
- 2 tablespoons water
- 50g (2oz, 4 tablespoons) softened butter
- 2 large eggs
Carrot and Mint Soup
Most people will have carrots, onions and potatoes in their pantry – I’m using the first little shoots of fresh mint to flavour my batch of carrot soup today.
This soup may be served either hot or cold, don’t hesitate to put in a good pinch of sugar, it brings up the flavour.
560g(1 1/4lb/3 cups) carrots, preferably organic, chopped
45g(1 1/2oz/scant 1/2 stick) butter
110g(4oz) onion, chopped
150g(5oz) potatoes, chopped
salt,freshly ground pepper and sugar
sprig of spearmint
1.2litres (2 pints/5 cups) homemade light chicken or vegetable stock
62ml(2 1/2fl oz/generous 1/4 cup) creamy milk, (optional)
3 teaspoons freshly chopped spearmint
a little lightly whipped cream or crème fraiche
sprigs of spearmint
Melt the butter and when it foams add the chopped vegetables, season with salt and freshly ground pepper and sugar. Add a sprig of mint, cover with a butter paper (to retain the steam) and a tight fitting lid.Leave to sweat gently on a low heat for about 10 minutes approx.Remove the lid, add the boiling stock and cook until the vegetables are soft. Pour into the liquidiser, add 3 teaspoons of freshly chopped mint and puree until smooth. Taste and adjust seasoning. Adda little creamy milk if necessary.
Garnish with a swirl of lightly whipped cream or crème frâiche and a sprig of fresh mint.
Carrot and Lovage Soup
Substitute lovage for mint in the above recipe.
Carrot,Garlic Chive Flowers and Seeds
Add finely chopped garlic chives instead of mint in the master recipe. Garnish with a swirl of lightly whipped cream or crème fraiche,garlic chive flowers and seeds. Society garlic flowers are also great.
In a large bowl, toss the sliced bananas, the chopped nectarines or peaches, whichever you are using, and the quartered strawberries with one tablespoon of the caster sugar and the lemon juice. Divide between individual bowls, adding a few blobs of the mascarpone or whipped cream, whichever you’re using, to each one.
Next, make the caramel to go on top. Place the 100g (3ƒoz) caster sugar in a small to medium saucepan on a medium heat and stir. It will begin to look lumpy and sandy, but don’t worry – just keep stirring. Eventually, it will become viscous, turning from golden to a rich caramel colour. Altogether, this can take up to about 12 minutes.
Using a spoon, carefully drizzle all the caramel over the mascarpone or whipped cream, whichever you’re using, and over the fruit. Set aside for about five minutes, just to allow the caramel to cool and set hard, then serve.
- 1 cup (1 brick) Kerrygold Butter, at room temperature
- 1/4 cup sugar, plus 2/3 cup for the filling and a little extra for sprinkling
- 2 large eggs, plus an extra for egg wash
- 2 1/2 cups all-purpose flour
- 1 1/2 pounds (4 to 5) tart crisp apples, such as Granny Smith, peeled, quartered, cored, and sliced
- 1/8 teaspoon ground cloves