Friday, June 15, 2012

Mee Siam

Eating so much Mee Siam lately- it really hits all the right spots for me during this pregnancy. Im enjoying it immensely. Having another round for breakfast this morning. (Recipe can be found in archives).

Carrot Cake

 I am part of a women's foodie group in Denmark where we exchange recipes with each other and asked for an American carrot cake recipe. This is a recipe shared by one of the women- and it turned out to be deliciously moist and flavourful. This recipe is a definite keeper.

4 eggs
2 tsp baking powder
2 cups sugar
1 cup pecans
4 cups grated carrot
1 cup vegetable oil
2 cups flour
2 tsp baking soda
2 tsp cinnamon

My own addition (optional): 1 tsp orange peel. I find this adds a wonderful, fragrant aroma to the cake.

200 g butter
500 g cream cheese
200 g powdered sugar
2 tsp vanilla extract

1. Combine sugar, baking powder, flour, cinnamon and baking soda into a bowl.
2. Add eggs and oil
3. After blending, add carrots and pecans.
4. Bake at 375 degrees for 40 mins until done.

When cake cools, spread frosting on it. The frosting is made by blending all the ingredients until thick and creamy. Keep chilled in the fridge until its time to serve the cake.

Tuesday, June 05, 2012

Cream of Mushroom Soup

A hearty and healthy soup made with fresh mushrooms.

300 g mushrooms chopped
1 onion sliced thinly
3 cloves garlic chopped
100 g cream
half a pot of vegetable stock
salt and pepper

1. Heat olive oil and cook onions and garlic.
2. Add mushrooms and cook until mushrooms 'sweat' and turn soft.
3. Add the stock and boil the mushroom mix until softened.
4. Blend in blender and return to pot.
5. Heat up again and season. Add cream at the end to thicken the soup.