Killer recipe for carrot cake wanted

cathy_3

Ooooh yum mmmm oooh    

*Meg Ryan impression complete with table banging thumping*

I'm in heaven...St Delia triumphs again...made it this morning...it is sooooo delish  

[move] ;D  :P  ;D  :P  ;D  :P  ;D  :P  ;D  :P [/move]

awww go on give us a bit

go on


go on PLEEEEZE


AWWW


YOU PIG YOU ATE THE LOT

Allexie

awww  go on  give us a bit

go on


go on  PLEEEEZE  


AWWW


YOU PIG YOU  ATE THE LOT

Nooo Nooo Nooo...Twas all mine (diet starts Mon!)

rach

just remembered i think the courgette cake my friend made was from a Nigella book

Caterina

Mmmmm , they sound yummy  :P

Thanks for that , I must try them  :)

Years ago I had aubergine fritters in a restaurant and they were gorgeous

Sheel, aubergine fritters you don't do with sugar, you cover them with tomato sauce and cheese and make parmigiana di melanzane (I feel another recipe coming!)

Allexie, sorry I could not help with elderflower fritters but glad someone else posted a link for it!

Caterina

Caterina

Ok Sheel here goes serve 4 (or 2 very hungry):

Slice 2 large aubergines in 1/2 cm thick slices and fry them in very hot oil (no need to use olive oil for this part). Drain on kitchen paper to lose most of the oil.

Make a tomato sauce by chopping 1 onion and frying in a bit of olive oil then add a tin of chopped tomatoes (or peeled chopped fresh tomatoes if you prefer). Salt and pepper to taste. When cooked (20 minutes simmer), add a good handful of chopped fresh basil.

While sauce cooks, grate a block of dry (Danish type) mozzarella - or use the ready grated one, and separately grate some parmesan as well. At a push you can use Edam or Cheddar but it is not the same thing!

Put a layer of fried aubergines in an oven-proof dish then cover with tomato sauce, sprinkle mozzarella and grated parmesan on top and continue until you have finished all the ingredients. Make sure you leave enough cheese to top all the other ingredients.

Put in hot oven until cheese on top bubbles and is turning golden.

Buon appetito!

Caterina

16011996

that soubds yum, gotta give that a try.

Caterina

To be honest I never really bothered - once the aubergine is fried it has lost any bitterness.

With that method (salting and draining) sometimes you need to add so much salt to let the water drain that the whole dish becomes too salty.

Caterina

16011996

got my aubergines (reduced to 20p each last night) so giving it a bash tonight. will let you know how i get on.

bugs

Thanks caterina , that sounds lovely  :P

So you don't have to do the salt and drain thing with the aubergine then?

I think that most aubergines these days have been so "well bred" (unlike me) that they're unlikely to be bitter now - and lots of cook books and magazines just repeats the old advice without actually testing it. I never salt them whether shop bought or home grown. I understand the seeds are bitter, as in tomatoes, so if you have one that's got lots of obvious seeds in it you might want to salt, but I don't bother.

16011996

good to know. don't use them often, but did think you had to salt them.