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  • Seasonal local food recipe No.183: Honey-glazed carrots or swede

    Posted on April 13th, 2013 charlotte No comments

    This easy side dish brings out the sweetness of carrots or swede. It’s from BBC GoodFood’s Olive magazine. You need to cut larger carrots and swede into long, thick batons. Use new-season, thinner carrots whole.

    Serves: 4
    Preparation / cooking time: 25 minutes

    400g carrots, scrubbed or peeled (cut into long, thick batons if necessary)
    Or 400g swede, peeled and cut into long, thick batons
    1 tbsp honey
    15g butter

    Simmer the carrots or swede in a large wide pan until just tender, about 15 minutes. Drain off all but a few tbsp of the cooking water then add the honey and butter and season well. Turn the carrots or swede over the heat until glazed and golden.

  • Seasonal local food recipe No.166: Hallowe’en pumpkin cake

    Posted on October 28th, 2012 charlotte No comments

    If, like me, you’re fond of carrot cake, you’ll enjoy this. It’s another way of using up the flesh from the Hallowe’en pumpkin in Camel CSA’s weekly veg boxes

    This is adapted from the recipe in BBC GoodFood (which adds a rich frosting). There are quite a few different versions. Tess, one of our CSA members, includes pine nuts in hers (a delicious addition) and finishes with a swirl of glace icing.  

    Serves: 15 portions

    Prep time: 15 minutes
    Cooking time: 30 mins

    For the cake
    300g self-raising flour
    300g light muscovado sugar
    3 tsp mixed spice
    2 tsp bicarbonate of soda
    175g sultanas
    ½ tsp salt
    4 eggs, beaten
    200g butter, melted
    zest 1 orange
    1 tbsp orange juice
    500g (peeled weight) pumpkin or butternut squash flesh, grated

    For the drizzle
    100g icing sugar , sifted
    zest 1 orange and juice of half

    Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.

    Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.

    Mix together the icing sugar, orange zest and juice. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the icing mixture while still warm. Leave to cool completely.

    BBC GoodFood says: “Pumpkins can vary dramatically in water content, so keep an eye on the cake towards the end of cooking – yours may take less or more time to cook through. If you’re not carving out a pumpkin this year butternut squash works brilliantly, too.”