How do you measure a year?

 

“Five-hundred, twenty-five thousand six hundred minutes. How do you measure – measure a year?

In daylights (365)? In sunsets (same)? In midnight’s (see before)? In cups of coffee (too many to count)?”

The opening lyrics to one of my favourite songs struck me as an apt opening on my reflection of the year this blog has now been alive. Rent puts it perfectly, how do you measure a year? Should I measure it in successes? That actually, when I write them down are bigger than I ever thought they could be, or is it more accurate to work in failures? Which were also many and some, may argue, more spectacular. There were times I cried too much over silly things, rushed into even sillier decisions and there was an unfortunate incident with a window. Please don’t ask.

Whilst, I like to think, I am a positive person, it is actually very easy to get wrapped up in the loss’s we suffer every day; I’ve drifted apart from friends whom I thought I would always be close, I’ve not been to the gym anywhere near as often as I wrote in my aims for the year and even though I promised myself I’d be more sensible in 2016/17 still made some spectacularly stupid choices. I’ve loved, lost, celebrated and mourned all throughout this year, however, one thing that has always kept me focused was this blog. It sounds ridiculous because I probably don’t post on it anywhere near as often as I should, or, more importantly, so much as I’d like. Loving food and writing about food has defined my year and defined me. I have thrown myself off of heights that used to scare me…….literally, I jumped out of a plane, which, incidentally was funded by a foodie adventure. I’ve reviewed places I used to revere and have cooked things harder than I thought I could achieve. I whipped my first real meringue, hosted my own supper club for 35 very loved one’s, made a dessert worthy of MasterChef Australia and for the first time focused in on what I’d like to do with my life. Be around food.

I’ve managed to involve food in all areas of my being, I’ve hosted friends and family, catered for work events, cooked for charity and baked recipes I knew would fail just so that I could be real in my writing. I started this originally as a channel to discuss my love of food but it’s become so much more. It’s become something that has given me confidence in really low times and brought me back down to earth when I was probably becoming too lofty, and, whilst it sounds about as sickening as eating three sticky toffee puddings in a row it’s also very true.

I could wax lyrical about how much this blog has meant to me, but I should probably focus on the food and write about my foodie highs and lows this year:

Lows

Start with the bad news eh?

  • Everyone’s obsession with coconut: Especially in 2016, coconut was freaking everywhere. In puddings, savouries, in oils and butters. Frankly, I want it no-where so if we could move onto another ‘health food’ craze that would be grand
  • Chia Seeds: See above
  • Being deemed a snob: I’ve loved writing about food but it does now seem to have given me a label of ‘food snob’. I think the term you’re looking for is; ‘has taste’18871429_10154779643851849_1716247826_n
  • Brexit: Well that just ruined everything didn’t it
  • Cheese Soufflé: Imagine going to your dream restaurant, you’ve thought about this day for years, you practically wet yourself you’re that excited. You sit down, someone is literally employed to pull your chair out for you. The first course is the restaurants signature dish. They’ve served it since the dark ages of when Michelin first existed, it’s renowned across the world as a delicacy and…………. you HATE it. Not just don’t like it, but literally can’t stand it, think it tastes, looks, smells hideous. You begin to question your palate, who you are, what you think you know and why on earth you’re being allowed in a restaurant with not only 1 or 2 but 3 Michelin stars. You’ve loved the chef since you can remember and yet you hate his signature dish? Is there anything more disappointing? It’s ok though because the rest of the menu makes up for it. Panic over.  

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  • Eating at my first Michelin starred restaurant: I was actually nervous walking in,what if they realised I “didn’t belong”, made even worse by hating the first course and jumping out my skin when someone was there to push my chair in. I had to be banned by my Mother from taking photos but it was bloody amazing. Sadly since 18834751_10154779650491849_1794121632_nwe went it’s come out he doesn’t pay his staff minimum wage. Shame on you.
  • The Wick at both ends: This was probably my first real invited review and again I was so nervous, I loved every second of it, took some of the best photos I’ve ever taken and felt so privileged. The food was pretty decent too
  • Running my own supper club: Spurred on by friends, loved ones and unlucky boyfriend of the time I was encouraged into running a supper club for 35. It was extremely stressful but wonderful and an experience I’ll never forget and can’t wait to repeat
  • The first time somebody asked my advice on a recipe: “Oh you know about these things” Hoping that no-one realises I learn most of my stuff from MasterChef Australia

Thank you to everyone who’s helped me. Those that I see every day and those that I don’t. Thank you for putting up with me and I can’t wait for my next foodie adventure.

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Silversmiths Review: The battle of the roasts

What makes a great Sunday lunch great? Is it drowning the entire plate in gravy? The delight of slicing into that first crispy fluffy potato? Is it the meat that gets your juices flowing? Or is the only way Yorkshire? As in…pudding.

It’s hard to find someone who doesn’t enjoy a roast dinner done well. I never actually had roast dinner on a Sunday when I was growing up (I was a deprived child), it was one of the big things when moving out that I attempted to integrate into my life. That and 60p vodka mixers.  Curious about what I should be doing with my roast to keep it ‘en trend’ I’ve posed the question to the masses about what makes a good roast many times and yet whilst we all have very different opinions about what should and shouldn’t be there (cauliflower cheese seems to be a point of contention, plus chicken or beef) it seems to be a resounding fact that nothing beats Mum’s roast. No restaurant can even come close. So, when a wonderful friend of mine put a call of action out on Facebook for a gang of us to join her in trying the new Sunday roast offering from Silversmiths I jumped at the idea that I could see for myself if the homemade roast was the only way.

Silversmiths is one of Sheffield’s more fancy offerings. It’s the type of place that I’d make my parents take me or an anniversary dinner (for those of you who have those anniversary things, currently my longest anniversary is with Taylor Swift songs, ten years Swifty, ten years). So we met at 1 pm on Sunday and gave it a run for it’s money.

I must admit I was hugely curious as I walked in, due to the fact that I knew Silversmiths had undergone a huge face lift that they’d managed to turn around in an inordinately short amount of time. 5 days kind of short. Insanity.
The entire restaurant now looks like a completely different venue in a really great way. It’s light, open and friendly whilst still feeling upmarket and classy. The dark red has been replaced with white and the new table layout is a winner. It doesn’t matter that there are relatively speaking a lot of tables in quite a small area it doesn’t feel horrendously overcrowded and you still have enough room to breathe. It’s now the type of place I can imagine fancy businessmen having important lunch meetings or ladies who lunch meeting for fizz and fancy food.

We were greeted by a lovely server, I think birds may actually dress this girl in a morning she was so lovely and we immediately got down to the hard work of picking a drink. As Silversmiths prides itself on sourcing things locally I had to go for a Yorkshire tea gin (had too, right!? Right). The drinks took a while to arrive but when they did the gin lived up to expectations and was drank far, far far too quickly.

We all decided to go for mains and desserts (not my normal way round, give me a starter any day) but I was desperate to get on with the roast and had spotted a Yorkshire Parkin that seemed right up my street for dessert.
There was a range of styles of roast, from price topping Venison, to pork belly, chicken, beef, veggie, if you wanted a protein as your showstopper Silversmiths probably have it on their menu.
We all ordered, five beef, chicken and a pork. Disney princess waitress (seriously, she was that nice) had to come back and inform us that they only had three beef left (impressive to say that they’d only been open for around an hour) so grudgingly I swapped to chicken (stuffed with sun-dried tomatoes) and our host swapped to pork. It’s selfless acts like this that will guarantee me a seat in heaven. The food wait was I’m not going to lie, pretty long, the man sat next to me started to look pretty tasty, but the food arrived piping hot and there was definitely enough of it. So whilst the wait is forgivable, sadly there were a few things that are harder to forgive. One member of our table had to send the roast beef back, which, to give them their due was handled impressively by owner Justin and was replaced with a lovely looking rolled lamb. The other thing that I am having trouble dealing with is the lack of roast potatoes. Now, I don’t know if this is just personal taste and while I love all forms of potatoes, i’m a bit like all teachers in this regard. I have a favourite. Whether I should or not, I do and it’s roasties. The duchess potato thing was delightful and buttery and the new potatoes were….slightly misplaced and at the end of the day, a new potato, Silversmiths oh Silversmiths I craved a crispy, fluffy roastie to mop up mi’ gravy.

On a lighter note, my chicken was delicious, loved the sun-dried tomatoes and they had managed to get a good caramelisation on the outside. The stuffing was also great, more please. The veg were pleasantly al dente without being raw and the Yorkshires were great in all their Yorkshirey goodness. There was also a good amount of veggies between two which is something I’ve noticed a lot of places skimp out on.silversmiths4

Whilst my main was great, if lacking in roasties (but hey this might be personal taste) it is not a cheap meal by any stretch of the imagination. I do understand paying for quality and for the most part Silversmiths do deliver, but if you’re looking for a place to become a regular for Sunday dinner this may not be it. If the rents are up and you’re looking for some slightly posher grub then go for it! I’m still a fan of cauliflower cheese on my roast though so it’s still in debate if home cooked is the way forward…..

Gin, marvelous gin

When I came to Uni at the tender age of 19 I remember walking into my first proper city club. I goggled in awe at the sticky floor, the hoards of drunk lust filled teenagers and most importantly the fact that I could legitimately buy a Vodka mixer for 60p. 60 people. Now, this “Vodka” in question was undoubtedly paint stripper and I’m pretty sure has massively reduced my levels of intelligence but it seemed like the epitome of a good night out at such a young age. Having grown up in a tiny town that had only one also tiny club this was a whole new world for me.

Now, luckily, for both me and my liver, my tastes have become more refined. I haven’t been inside the hallowed halls of that fateful club in around four years and have done my time of sitting outside on the curb waiting for taxis with my box of cheesy chips and gravy.
These days I grace much more reputable establishments and stick to a diet of dry white wine, prosecco and of course gin. I love gin. I’m not ashamed to say it. I used to only associate gin with an elderly relative of mine but as I’ve grown so has my love for “Mother’s ruin”. Luckily I live with two other women who share a love of gin as well (something I don’t think our mothers are actually too happy about), so when I was invited to a gin and food pairing I nearly cried with joy and rang said two wonderful women and demanded they come with me.
The other amazing aspect of this supper club was that it was created and executed by a MasterChef contestant. Anyone who’s been in a room for longer than a millisecond will know that I have an overwhelming and completely unhealthy obsession with MasterChef. Both Australian and British, so I nearly fell off my chair when the lovely Chris Hale from this years MasterChef sent me an invite.


We donned our glad rags and had a wonderful evening, there were four wonderful courses and more gin than I care to talk about. We left giddy and very, very tipsy.
The evening started with:

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Canapes

gin7As every good evening should it started with canapes and yes of course, gin. We were greeted with a play on a Tom Collins, which was sharp, sour and wonderfully moreish. There was thyme and a very silly paper straw (which, honestly, does anyone really use these!?) and it was completely delicious. gin8
The canapes were a black pepper tuille and potted chicken which was everything you want
a chicken mayo sandwich to be and I ate about twelve of them. Then there was a crispy bruschetta topped with tomato, mozzarella and basil, another favourite of mine, again too many were consumed and finally a fig, polenta and goats cheese bite. Which, if I’m completely honest, I didn’t eat one of due to my utter loathing of goats cheese. Sorry Chris.

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Starter

The starter was delicious. Completely, utterly delicious. There wasn’t enough of it. Why are starters always so small, WE WANT MORE STARTER!!!! It was a cured salmon with a slick of tarragon mayo, something horseraishy and gin and tonic jelly (which should be a thing that there is more of in the world). The salmon was melt in the mouth amazing and the various different kinds of mayo were the perfect accompaniment. I didn’t eat the edible flower, they are as useful as a paper straw to me. More salmon please.

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Main

Now usually, I have a slight problem with eating cute animals (go ahead, tut at me, for if I eat meat I shouldn’t mind eating cute things. Well I do) but Chris Hale could make me change my mind and have me out hunting for Bambi’s mum myself. The main was a Venison Bourguignon with pomme puree, pickled blackberries and celeriac crisps. More Chris. We demand more. More pomme puree goodness, more venison (yes I’m crying for more) and definitely more celeriac thingies. This course came with a mahoosive shot of Sloe Gin, which is actually my least favourite kind of gin but paired perfectly with the Bourguignon. More Chris. More.

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Dessert

Now by this stage in the evening we were incredibly giggly and had far, far, far too much gin. Dessert was essentially a very large gin and tonic which whilst needed some crunch or maybe some cake to soak up even a tiny bit of the gin we’d drank it was a very tasty Gin and Tonic sorbet!
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Overall the evening was a complete success, Chris was a wonderful chef and host and I think I proposed twice to the bar manager who kept plying us with Gin. We love you.
So thank you to Pop Up North for a great evening and I can’t wait to see more from you guys!

Fear X Loathing: A burger redemption

I am not one for food trends. Definitely not. Silly phrases and normally poorly thought through concepts. Chia seeds, bad. Ice cream stuffed macaroons, bad. Glooping Sriracha on anything that stays still long enough, bad, bad, bad.

With this disdain of having to be ‘on trend’ in mind I must admit I went into Fear X Loathing on West Street with a hint of trepidation. Fear X Loathing specialises in burgers and huge stacked burgers at that. They all rather oddly have the name Juicy in the title and I have to admit I’m not a massive burger fan. It also has the slight added disadvantage of being away from the Division Street Massive and their independent counterparts.

However. I can accept when I am wrong and this is one of those occasions, I have been wrong about burgers. The incredibly friendly staff were quick to recommend me a burger that whilst sounded like my worst mutant trendy nightmare was actually completely delicious.
They also persuaded me into halloumi bites and as I am a complete cheese fiend (as if fearxloathing4anyone didn’t know that yet) I snaffled them before you could say “what does cheese say to itself when it looks in the mirror”. Deep fried halloumi is always, always going to be a huge success in my book and this was particularly good. They have a range of in house made sauces that come in varying degrees of blow your brains out spicy. The chilli mayo one is so good that I could have licked the pot that they gave me. Crispy, slightly spicy, the halloumi was a win.

Moving on, the main event was…..are you ready for this…….a bacon frazzle burger. Yes. Yes, you read that right dear reader. A chicken patty topped with spinach and sun dried tomato and garlic sauce and yes most importantly bacon frazzles. As in the 90’s retro crisps that taste sod all to do with bacon and a lot to do with E numbers. Who cares though because they taste freaking amazing on a burger. The herb Crème fraîche was gorgeously creamy and it came with sweet potato fries. Fit. They were crispy, crunchy and yet creamy on the inside. The whole thing was absolutely massive so definitely worth the £12.50 price tag. Stop tutting it’s not that much.fearxloathing3

Even better Fear X Loathing do some cracking cocktails. On a high after my frazzletastic lunch I promised I’d be back that evening with Lovely Boy in tow and drink my own weight in cocktails.

Now. Reader. Forgive me. I can’t exactly remember what these cocktails were called due to the number consumed, however, I know I had a zingy lovely gin number which definitely fearxloathing1added to my one glass of wine glow. Lovely Boy had a chilli cocktail (pictured) which was perfectly balanced and had just the right kick you were looking for to keep you awake for a long Friday night.

We both really enjoyed it and it’s always great to have a bartender who knows what he’s talking about. Plus I had the always added advantage of making Lovely Boy jealous due to my frazzlmazing burger.

Must think of some frazzle puns……..

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Fear X Loathing
101 West St, Sheffield S1 4EQ

Battle of the BBQ

Reader, I have a confession. I am a competitive person. It’s something that’s taken me years to accept about myself. I spent so long saying “No, no, don’t be silly I’m not a competitive person”. The word competitive for me had connotations of playing monopoly with my family and it ending in earth shattering arguments due to both Father and Brother being overtly determined to win.

However, since I’ve grown older and supposedly wiser I’ve accepted that a bit of competitiveness is no bad thing. Don’t get me wrong, I won’t be throwing the tiny monopoly dog at my fellow players anytime soon but a healthy level of wanting to be good can be useful.

So. Lovely Boy made his first mistake this week. He challenged me to a BBQ off. Silly, silly boy. I told friends that he was attempting to do this and all of their faces crumpled in a mixture of pity and fear for him, nearly always followed by a “Ooooooo that’s a mistake”.  However, he’d sparked the competitive streak in me and even though I knew his lovely blue eyes would be staring at me forlornly when I won and there was a distinct possibility that due to me being a bossy madam I was about to ruin something that had only just begun. I didn’t care.

It’s a truth universally known that it isn’t Christmas in the Lawlor household without a BBQ’d Turkey. It’s become the stuff of legend. Our family regularly reminisce about that first fateful Christmas my Father threw his toys out of the pram and decided our RAF oven was just too small so was going to BBQ it, Mother retreated to the kitchen, bottle of Verve Clique in hand, Uncles gathered round in awe to watch man light fire and cook, both of the Granny’s were proclaiming to the heavens that they’d never get fed. They did. We’ve never looked back since. Therefore, I have no fear of BBQ’s, I know that meat, fish and veg can all be treated to the BBQ way and taste great.
We drew our lines in the sand and took each other on in an epic battle of a who’s who of BBQ’s. I chose a garam masala chicken and a coriander lemon mackerel and he chose a marinated rosemary lamb.

Friends bought so much food that our table was groaning underneath the load (a highlight being the Venezuelan Arepas) and I’ve been eating BBQ leftovers for the last week.

Here’s a few of my favourite BBQ related recipes.

Oh, and who won the battle of the BBQ? I think we can safely say we drew and he didn’t run for the hills when he saw my competitive face. Next time though…..

Garam Masala Chicken:

12 chicken drumsticks- skin on

3/4 pot of natural yoghurt

3 tablespoons of garam masala

Large bunch of coriander, torn, stalks and leaves

2 tablespoons of dried mint

2 table spoons of paprika

1 tablespoon of cayenne pepper

1 table spoon of chilli flakes (optional, depends if you can handle the heat)

Salt

Pepper

  1. Grab a massive metal bowl
    I mean massive. Big enough to fit all your chicken in and maybe the kitchen sink
  2. Tip yoghurt into bowl, add garam masala, mint, paprika, salt and pepper, stir until all incorporated and goes a lovely orangey colour
  3. Add in dried mint and coriander
  4. Place chicken in bowl and using your hands smoosh everything all together
    Aren’t you glad you followed my tip and used a massive metal bowl
  5. Cover with cling film and leave overnight to infuse
    Try not to wrap yourself in cling film at the same time. Happens worryingly often to me
  6. Uncover in time for BBQ, wipe off some of the excess yoghurt from the drumsticks (not all of it, but enough so that it’s not completely soaked in yoghurt or it’ll burn and that’s proper annoying to clean), sprinkle with cayenne pepper, some more salt, pepper and chilli flakes if you like it extra spicy and BBQ until cooked through
    Or this is what I normally do. However, Lovely Boy decided to take my chicken out and BBQ it without consulting me. Mistake.
  7. Serve with raita and some more coriander sprinkled on top.

Coriander Mackerel:

2 whole mackerel, gutted but still with skin, head, eyes and all

Large bunch of coriander

2 garlic cloves

1 whole lemon

Glug of olive oil

Salt flakes
Pepper

  1. Chop large bunch of coriander finely, stalks and all
    The stalks actually have the best flavour
  2. Chop garlic cloves finely (or if you can’t be bothered Very Lazy Garlic is pretty darn good)
    I can very rarely be bothered
  3. In a medium bowl mix coriander, garlic, olive oil, some of the salt flakes and pepper
  4. Slice lemon into rings then chop rings in half
  5. Take mackerel and stuff in the centre with the coriander mixture and the half rings of lemon
    Scare all your guests by wiggling then mackerel at them. People love it when fish still have heads
  6. Wrap tightly in kitchen foil
    Don’t let a guest who’s had one too many beers help. It will not be tight enough
  7. Place directly into slightly cooled coals, it shouldn’t take long at all. You’ll know it’s ready as the fish with flake away easily from the bone
  8. Serve with some sea salt flakes sprinkled over and some more fresh chopped coriander
    If it makes it that far

Marinated Lamb

8 Lamb Cutlets

Olive Oil

2 cloves of garlic

1 bunch of mint

4 springs of rosemary, leaves finely chopping

Walt and Pepper to season (Yes I know it’s spelt wrong, however I’m just repeating the exact recipe on the channel 4   website)

  1. Simply chop the mint and place all ingredients in a dish to leave to marinade over night
    I’m not being funny right but my recipes are way harder, therefore I should have won
  2. BBQ for around 5 minutes on each side and leave to rest before eating
    Or just eat straight off the BBQ because you can’t wait

 

Yorkshire Blue Potato Salad:

Bag of Jersey Royal Potatoes

Mayonnaise (Personally I use Hellmanns)
White wine vinegar

Olive Oil (extra virgin if you have it)

Fresh chives

Bulb of Smoked Garlic

Yorkshire Blue Cheese

1 red onion

  1. Pre heat oven to 200. Boil Kettle. Chop Jersey Royals into halves or quarters (depends how chunky you like your salad) and part boil for around 5-8 minutes
  2. Drain off potato cubes and tip into a roasting tin, section off the smoked garlic into cloves and scatter over roasting tin, skin still on. Cover everything in the tin with a healthy glug of oil, season and roast until potatoes are slightly crispy and the garlic is squishy
    Don’t eat all the potatoes however tempting they look
  3. Leave the potatoes to cool until room temp. De skin garlic, place in a food blender and blend until a smooth garlic paste is formed
  4. In a large bowl whisk mayo, white wine vinegar and oil. Measurements for this is tricky as it’s all down to personal taste, if you prefer it more vinegary or mayo-y. At first it will look like the mixture has split and you’ll think I’m insane however just keep whisking and maybe add a tiny bit more mayo and it will form a silky sauce
    Vinegary-Mayo-y I’m so technical I know

  5. Chop red onion incredibly finely
    Have an argument with sous chef about what ‘finely’ means
  6. Snip fresh chives into the mayo mixture and add red onion, stir until combined
  7. Add in roasted potatoes, stir gently so as not to break the potatoes and to finish crumble Yorkshire Blue Cheese over the top
    If you haven’t eaten all the blue cheese already

Don’t you remember?

What makes you remember a meal?

I’ve eaten many hundreds and thousands of meals in my life, some unforgettable, some diabolical, some lost in the void of time and some wasted due to stupid things like hangovers. However, there are certain meals that stick out in my memory.

These aren’t ones that were served in dog bowls, or other novelty kinds of plates, they didn’t have foams and no-one served them to me on a silver platter. These were meals that meant something.

Every time I’m sad, I rush back to the safety of Lincolnshire and my mother will without fail make me lasagne. It’s something I now cook when I’ve had a bad day as it makes me think of home and ‘Miss Dior’ perfume. Housemate  defaults to her Nan’s amazing veg crumble, other housemate shares stunning veggie recipes from her childhood and brother brings home memorable dishes from his travels. However, all of these examples are food cooked at home.

This leads to the question: ‘What makes me remember a meal from a restaurant?’ Is it overly fussy food in a white linen clad room where the “stars” matter more than the food? Is it a place that I can crawl into when I’m tired and in need of a glass of pinot or is it the place that I had my first date with that special someone? Either at home or out on the town I think good food is defiantly the clarity of flavours and the atmosphere that you’re in. I thought I’d share a few of my top food memories:

  • My mothers lasagne: I know I’ve already mentioned it but seriously. Crunchy, crispy, meaty, cheesy, to me: the epitome of comfort in a dish. This lasagne saw me through screwing up my A-levels to my first real broken heart (I was 16, obviously, and he was totally….totally the love of my life). Meat, pasta, béchamel, repeat, top with mozzarella and cheddar. Bam
  • Tapas @ Cerventes in Malaga: I love tapas darling. Not only was this the best tapas I’ve ever had but it was one of the best meals I’ve ever had in general. Buttery leeks, perfectly cooked cod and a stew that made me eat lamb for the first time in about five years, this restaurant is the reason that my poor housemates are going to have to try hundreds of variations of cauliflower puree until i get it just right
  • BBQ on the beach: The long days of summer were getting shorter, the idea of autumn was in the air and it was a gorgeous night on a Welsh beach. We’d gone on an adventure and watched the sun go down. If I close my eyes I can still taste the blue cheesy mushrooms. Didn’t even have plates. Didn’t even care
  • Housemates Mac and Cheese: I’m incredibly blessed to have two amazing housemates, we talk till late into the night and do all the things good girl friends do together. The first time I was really poorly in the house, housemate sprang into action and cooked me the best Mac and Cheese of my life. Crunchy and cheesy what a winner
  • Seafood Biryani @ The Thali Cafe: I love this little hug of a café. Tucked away behind a brightly covered front it’s a mish mash of lovely staff, quirky décor and incredible food. It also does BYOB, a favourite of mine. The best meal I’ve had there so far is still the first time I went and discovered this place, not normally a Biryani fan this had the most fresh gorgeously spiced sea food ever. I still wake up thinking about it , it does what all good meals do. Brings back memories of a wonderful time in my life

Carroting Around

Everything has a day, these days, doesn’t it!? There’s a day for mothers, for fathers, for sisters, for brothers, for hugs, for penguins, for doughnuts and even a day dedicated to wiggling your toes. Whilst some of these may seem a tad over the top I’m always up for a good bit of celebration and positivity. When I found out that April 4th was International Carrot Day I jumped at the chance at hero-ing one of my favourite veg.

Carrots are great aren’t they? Completely versatile they go with everything. You can boil ’em, mash ’em, stick ’em in a stew (yes I know that’s potatoes). One of my favourite things to do with a carrot is roast them whole. My brother taught me this trick, just a tiny bit of olive oil, salt and pepper and let the carrot work it’s carroty goodness.

 When I thought about how to champion the carrot though I couldn’t stop thinking about something I’d recently tried when in Malaga. We were in this gorgeous sun filled café that did some of the most incredible eggs. They also had a cabinet filled with gorgeous looking cakes, including, a carrot cake cookie. I was intrigued, tried it and was immediately determined that I could re-create and maybe even cheekily improve it. So here we go, my very own carrot cake cookie recipe:

Carrot Cake Cookie Sandwich with Orange Cream Cheese Filling.
Makes enough for 6 cookie sandwiches.

Cookie ingredients:

  • 110g soft brown sugar
  • 85 g self raising flour
  • 110g wholemeal flour
  • 2tsp baking powder
  • 1/2 tsp bicarb of soda
  • 1 tsp mixed spice
  • 1/2 tsp ish of ground ginger
  • 1/2 tsp ish of ground nutmeg
  • 1/2 tsp ish of cinnamon
  • 55g sultanas
  • 170 g of peeled and grated carrot
  • 1 dessert apple peeled, cored and grated
  • 2 eggs
  • 1/4 pint of vegetable or other plain light oil
  • 2 tblsps apple juice

Filling ingredients:

  • 300g icing sugar
  • 50 g unsalted butter
  • 125 g cream cheese
  • 1/2 an orange zested

Method:

  1. Heat oven to 180 degrees (Gas Mark 4). Set up two medium sized trays with baking paper.
    Mother Lawlor always taught me to get my trays set up first. Super useful. Medium is a tad vague I know, I used two pizza trays as I am hugely lacking in trays at home

  2. In a large bowl beat sugar and eggs together till thick and frothy. Gradually beat in oil.
    Don’t question how much liquid is in this cake. It’ll feel like a lot but it works

  3. In a separate bowl sift both flours, spices, baking powder and bicarb.
    Always check that baking powder, bicarb etc are in date. If they’re not your cakes won’t rise = sad cakes. If you’re anything like me you’ll always forget this and have to scramble around the cupboard

  4. Tip flour mixture into liquid mixture, along with carrot, apple and sultanas. Mix well then finally add in apple juice and stir until all incorporated.
    See why I said large bowl?
  5. Take large dessert spoon fulls of the mixture and place on baking tray, flatten until all level. Each tray should fit 6 cookies on. Place in pre-heated oven for 10-15 minutes depending on oven.
    I tried various sizes of these cookies. Too small and they’re overwhelmed by icing, too big you’re overwhelmed by cookie. They should be a tad squishy and soft, they’ll firm up as they cool

  6. Leave to cool for around ten minutes and them move to a wire cooling rack to cool completely
    Sounds obviously but seriously. Never. Ever. Ever ice anything when it’s even vaguely warm. Wait even longer than you think you should. Make them the day before and store in an air tight container even. THEY  NEED TO BE COLD OK!?

  7. Whilst waiting to cool make the cream cheese filling. In a free standing mixer (if you’re fancy), with an electric whisk (most of us) or using a hand whisk (good luck) place the icing sugar in a bowl and combine with butter until all incorporated.
    Inevitably curse yourself for turning on said mixer or electric whisk too violently and ending up covered head to toe in sodding icing sugar

     

  8. Add in cream cheese all in one and mix until glossy and completely smooth. Add in your orange zest and mix using a spatula.
    Stop eating the icing. It’s for the cookies

  9. To assemble your cookie sandwiches take a cookie, smother it liberally in the icing then place second cookie on top and dust lightly with icing sugar
    Eat all of them and immediately regret it

    carrotcakecookies