Titirangi Storyteller

Telling tales from around the world

Posts Tagged ‘recipe

Carrot Cake Version 2

with 9 comments

Carrot Cake Version 2

A couple of years ago I made a different looking version of this cake. (If you click on the cake, you’ll find AND the recipe!)

This time around, it’s a sheetcake with decoration to the nth degree. not as difficult as you might think – marzipan carrots (the tricky part is getting the right shade of orange) cushed walnuts for dirt – and lots of parsley. (No one minded the parsley…)

Written by Titirangi Storyteller

29/09/2013 at 11:45 pm

Birthday Cake

with 6 comments

Rather a quickie tonight as I had to dash down to Wellington this afternoon to cheer on the Canadians as they battled the All Blacks. As expected, they were thrashed within an inch of whatever it is that gets thrashed against as they came away with a score of  15-79. The ABs managed a sturdy 12 tries, though Canada did get a couple in.

Then it was a mad rush back home to prepare for my daughter’s birthday dinner. I made the cake. It was an astonishing success, the best carrot cake I have ever made, possibly the best carrot cake ever. So good, I posted a copy of the recipe on the site. Click here if you’d like to give it a go. The original version came from The Joy of Baking, but I modified to within an inch of whatever was getting thrashed up there, so I consider it MY recipe now. (Replaced the white flour with whole meal and extra bran. Added pineapple, raisins, walnuts, a bit more spice…  And unlike my darling Grandmother who refused to part with any of her secret recipes, no matter how much I begged, and who actually took them ALL to her grave! I am happy to share…)

Maybe something more complex tomorrow…

Written by Titirangi Storyteller

03/10/2011 at 12:08 am

Kapsa Pirukas

with 8 comments

Kapsa Pirukas, Estonian cabbage pie, is one of the foods of the gods. My mother made it for every special occasion I can remember throughout her life. So simple anyone can make it and so surprisingly delicious, no matter how much you make it will on be gone quickly – once the guests have got over the idea of eating a slice of cabbage pie…

These days it is so easy to buy frozen pastry, I don’t make the dough anymore. When I was a child in the US, my (Estonian immigrant) mother made the dough from Bisquick. Later on she switched to frozen pie shells, which I didn’t care for as much. But pretty much any savoury dough meant for muffins, scones or American biscuits that can be rolled out will do the job.

The filling for a standard cookie sheet is one medium head of cabbage finely chopped, sauted in reasonably generous amounts of butter, margarine or oil along with a large chopped onion. Salt and pepper to taste. (Note, it’s meant to be slightly salty – slightly…) Cover and steam until tender and allow to cool. If you like hard boiled eggs, chop up a couple and mix them into the cooled filling.(My kids won’t eat eggs, so I don’t put them in.)

Spread it onto the first layer of rolled out dough. The filling should be about 1-2 centimeters or around 1/2 inch high – a little more is fine, but you don’t want it too thick. Cover with the top layer and pinch the edges. You can prick the top with a fork to vent it, or… I like to make decorations on the top and carve patterns in the crust. Whatever makes you happy. Brush the top with an egg wash to give it that gorgeous shiny glow.

Bake it in a preheated, moderately hot oven around 200C or 375F for about 25 minutes or until the crust is a deep golden colour. Cut into slices about the size of a large brownie. Serve at room temperature. You will be loved, I promise you.

Written by Titirangi Storyteller

29/03/2011 at 10:33 pm

%d bloggers like this: