Monthly Archives for October 2019

Carrot Cake

carrot cake

Difficulty

Difficulty

Easy

Serves

Serves

8 people

Cooking time

Cooking time

30 minutes

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Ingredients

  • 2 cups plain flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 2 tsp powdered ginger
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup walnut pieces
  • 3 eggs, well beaten
  • 1 cup dark cane brown sugar
  • ½ cup castor sugar
  • 1 cup The Good Oil High Oleic Sunflower Oil
  • 2 cups carrot, grated
  • 425g tin crushed pineapple, very well drained

Cream Cheese Frosting

  • 125g Philadelphia cream cheese
  • 60g butter
  • 2-3 cups icing sugar, or sufficient to produce desired creamy consistency.
  • Finely grated rind of two lemons
  • 2 tbsp of fresh lemon juice or sufficient to give good lemon flavour

Method

Preheat the oven to 170 degrees C.

Sift flour, baking powder, baking soda, spices and salt into a large mixing bowl, add walnuts. In a separate bowl whisk beaten eggs, sugars and The Good Oil High Oleic Sunflower Oil until combined.

Fold drained pineapple and carrots into egg mix until well combined.

Add wet mix to sifted dry ingredients and gently mix until thoroughly incorporated.

Pour into prepared tin and bake approximately 1 ¼ hours, or until needle inserted into cake comes out clean.

Cool and remove from tin, when completely cool, ice with cream cheese frosting.

Bake for 1 ¼ hours.

carrot cake

Halloumi with Pomegranate & Pineapple Salsa

Pistachio and Sumac Dukkah salsa

Difficulty

Difficulty

Easy

Serves

Serves

4 people

Cooking time

Cooking time

40 minutes

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Salsa

  • 1 pomegranate or 1 packet of pomegranate arils
  • 3 tbsp dried pineapple, diced
  • 1 lebanese cucumber, diced
  • 1 tbsp lime juice, freshly squeezed
  • ¼ red onion, finely chopped
  • Pinch of cinnamon
  • 1 tbsp mint leaves, finely chopped
  • 1 tbsp coriander leaves, finely chopped
  • 2 tbsp The Good Oil High Oleic Sunflower Oil
  • Pinch of salt
  • Grind of fresh black pepper

Pistachio & Sumac Dukkah

  • 1 ½ tbsp sesame seeds, black or white or both
  • 1 tsp cumin seeds
  • 4 tbsp shelled pistachio nuts, finely chopped
  • ½ tsp ground sumac

Halloumi

  • 250g halloumi, sliced 1cm
  • 1 tbsp The Good Oil Extra Virgin Rapeseed Oil
  • 3 tbsp Dukkah

Method

Remove seeds from the pomegranate. Tip: roll fruit around to loosen seeds. Cut in half. Hold each half over a bowl with seeds facing down. Tap the skin with a wooden spoon while squeezing. The seeds should start to fall into the bowl below, with the juice. Remove any white pith and discard.

Add all other salsa ingredients to the bowl with the pomegranate arils/seeds and stir to combine. Set aside.

Pistachio & Sumac Dukkah (or use your favourite store bought dukkah).

Heat a dry frying pan over a medium to high heat. Add pistachios, cumin seeds and sesame seeds and toast, stirring often for 2-3 minutes, until golden and toasted. Remove from pan and allow to cool, then toss with sumac and season with salt & pepper.

Halloumi

Coat each piece of halloumi with NZ Extra Virgin Rapeseed Oil then sprinkle with dukkah and press to stick.

Heat oil in a fry-pan on medium heat and cook halloumi for 1-2 minutes each side until golden.

Serve halloumi topped with pomegranate salsa and enjoy.

Pistachio and Sumac Dukkah salsa