Carrot Cake by Sandra

 

 Try this carrot cake recipe send through by one of our readers, Sandra

  Ingredients - Best at room temperature
• 175 ml Olive Oil
• 375g Caster sugar
• 3 Eggs, beaten

• 175g Plain flour
• 1.5 tsp Baking Powder
• 1.5 tsp Bicarbonate of Soda
• 1 tsp Cinnamon
• 1 tsp Mixed Spice

• 90g Pecan Nuts, chopped
• 375g Carrots, grated

Icing

• 125g Soft butter
• 250g Cream cheese
• 2 tsp Vanilla extract
• 250g Icing sugar

Preheat oven to 160C. Butter and line a 9.5 Inch (24cm) springform cake tin.
Mix Olive oil, eggs and sugar. Sift dry ingredients together, and add egg and oil mixture.
Fold in nuts and carrots.
Bake for 1.5 hours, testing with a skewer after one hour.
With a spatula, beat butter, cream cheese and vanilla until creamy. Sift over icing sugar and fold until creamy. Ice the cake and top with extra nuts.

Abigail Donnelly on appreciating Zim Food

Award winning Woolworths SA Taste Magazine Food Editor and eatout.co.za Editor, Abigail Donnelly was in the country to guest judge at the Stables Winery Ultimate Braai Masters Challenge. Abigail explained that Zimbabweans are so privileged to grow their own healthy and fresh vegetables and that she was glad to see our local retailers fully stocked with a variety of food items. Abigail, who was also a guest judge on the South African Food reality TV Programme- Masterchef also had a chance to go through our latest issues of Homes& Styles Zimbabwe Magazine.  Read more about the competition in Issue 16 of the Homes& Styles Zimbabwe Magazine. Lookout for Abigail's work on www.tastemag.co.za  or www.eatout.co.za

Mexican Cuisine

Chef Susan Lemon says " My correct introduction to mexican cuisine came about when I traveled extensively through Arizona up to Southern Oregon and down the West Coast to Southern California. I was struck by how much American food was being influenced by Mexican cuisine, especially along the West Coast of California down through the wonderful giants of the Redwood Forest to San Diego and the border of Mexico.

We may think that Mexican is rather complicated to replicate in your kitchen and the ingredients are unknown or unavailable to us. They are not. It is incredibly easy to put some simple dishes using alternative local ingredients that together make for a quick and tasty meal. Mexican is versatile and can be used for many occasions from that quick snack, to a ladies lunch or delicious dinner and even cocktail parties and large functions. It is not only tasty, but healthy and easy to make. The perfect start to your summer."

Read Full article in the next issue of Homes& Styles Zimbabwe Magazine