Sunday, October 24, 2010

Prix


I received another award! Yippie! This award is given by Nadji of Saveurs et Gourmandises. Merci beaucoup. She always prepare yummylicious desserts and new creations for my eyes to feast on. I will offer this award to Fimere of Aux delices des Gourmets' (who too got me glued to her blog for her delicious desserts all the time) and to all visitors who visit my blog. I hope in time to come I can write a dessert article wholly in French. ;)

Friday, October 22, 2010

Le Petite Nicolas

Earlier this week, I went to watch a movie titled ' Le Petite Nicolas', a french movie. This is a movie selected for French Film Festival in Singapore. I can't speak French but the typical ' Bonjour, Bonsoir, Merci , Bon appetite' etc... I relied 100% on the English subtitles. I laughed throughout the whole movie. No joke, really. I haven't had a good laugh for some time. It made me recall how I was like as a student. Of course, I do not have crazy or ridiculously unthinkable behaviour like the boys in the movie. In my opinion, the movie is brilliant, totally hilarious and not draggy at all. I wish to watch the movie again. Maybe I will get the dvd when it is released in Singapore. I am not exaggerating, this is a must-see movie. =)


I love the French language. Love the way the french speak French. It sounds really beautiful and I wish that the next time I wish France, I will be able to speak decent French with the locals there. So looking forward to my French class next Samedi. So, if you wish to have a good laugh, this is the movie.

Sunday, October 17, 2010

Carrot Cake

I have been feeling rather lazy lately. I want to bake something new. A little tired of the usual cookies, brownies and cheesecake which I always bake more than once. Just a couple of weeks ago, I made brownies for my friend who came to visit me from Hong Kong. Ok, back to my carrot cake (CC). I never try western style carrot cake until more than one year ago. In fact, I was skeptical about trying carrot cake in cafe in the past. I only tried chinese style fried carrot cake which is super duper yummy. My impression of CC changed the moment I tasted it.
Finally, I get down to bake CC. I used the recipe from Joy Of Baking.

Carrot Cake Recipe:
1 cup (100 grams) pecans or walnuts
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (260 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)
2 teaspoons pure vanilla extract
Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
1 teaspoon finely grated lemon zest (outer yellow skin)

Method:

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers.

Serves 10 - 12.

Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.



My carrot cake does not look very pretty, kinda untidy. But it sure tastes very good and it has a soft texture. I will try to make a better looking carrot cake next time. :) This recipe is a keeper for sure!! Enjoy!! :)