Carrot Sultana Cupcakes with Cream Cheese Topping

Carrot and Sultana Cupcakes with Cream Cheese Topping

 

Carrot Sultana Cupcakes with Cream Cheese Topping
Prepares: 15 cupcakes
 
  • Preparation time: 25 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • For the cupcakes
  • 140g (5 oz) softened butter (⅔ cup)
  • 1 medium orange, finely zested
  • 170g (6 oz) light muscovado/light brown soft sugar (⅔ cup)
  • 140g (5 oz) carrot, peeled and coarsely grated (1 large)
  • 2 eggs, medium (U.K.)/large (N.A.), lightly beaten
  • 2 tbsp milk
  • 115g (4 oz) sultanas (1 cup)
  • 200g (7 oz) plain flour/cake and pastry flour, sifted (1⅓ cups)
  • 1 tsp ground cinnamon
  • 2 tsp baking powder

  • For the frosting
  • 400g (14 oz) cream cheese (1¾ cups)
  • 4 tbsp icing/powdered sugar

  • You will also need 2 x 12 hole patty tins/bun pans filled with 15 cupcake baking cases. Also a large piping bag fitted with a medium sized nozzle.


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas4).

  3. In a large mixing bowl, using an electric hand mixer, whisk the butter, zest, and sugar together until light and fluffy. Next stir in the carrot, eggs, milk, and sultanas. Then mix in the flour, cinnamon, and baking powder.

  4. Now equally fill the cases using an ice cream scoop.

  5. Bake for 25 minutes until the tops are firm to the touch when lightly pressed with the tip of a finger.

  6. Leave to cool in the tins/pans for a couple of minutes and then transfer to a wire cooling rack. While the cupcakes are cooling, beat the cream cheese in a bowl until soft. Then sift in the icing/powdered sugar and beat until thoroughly combined.

  7. Spoon into the piping bag and, once the cupcakes are cool, use to make a swirl on top of each cupcake.

 

Pork in a Creamy Sauce with Fresh Vegetables

Pork in a Creamy Sauce with Fresh Vegetables

 

Pork cooked in a creamy soup and complemented by a selection of broccoli and cauliflower florets, with carrots for added colour. Using a soup is a great way to add flavour to a dish when you want a speedy supper.

 

Pork in a Creamy Sauce with Fresh Vegetables
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 pork chops, OR
  • 450g (1 lb) pork fillet/tenderloin divided into 4 portions (slice across horizontally and then halve each piece)
  • 1 tbsp olive oil
  • ½ onion, sliced
  • 10 fl oz can creamy vegetable condensed soup (asparagus or broccoli work well)
  • 150g (5 fl oz) water (⅔ cup)
  • 2 carrots, sliced
  • ½ small cauliflower
  • ½ small broccoli crown

  • You will also need a large frying pan/skillet


  1. Method
  2. Heat the oil in the pan. Add the pork and onion, and sauté for 10 minutes over a medium-low heat, turning the pork half way through and turning the onions occasionally, until both are nicely browned. Remove from the pan and keep warm. Drain off any fat.

  3. Add the soup and water to the pan and stir until combined, scraping off any crusty bits that have stuck to the bottom of the pan as you stir. Bring to just under the boil and then return the pork to the pan. Reduce the heat to low, cover, and cook for 15 minutes until the meat is cooked through, stirring the soup occasionally.

  4. Meanwhile, break the cauliflower and broccoli into small florets and steam along with the carrots for 7–10 minutes, until just tender.

  5. Top the pork with the onion slices and serve along with the vegetables.

Updated: April 7, 2018

Mediterranean Tomato Soup

Mediterranean Tomato Soup

 

This is a thick tomato soup made with plum tomatoes and chopped basil leaves to give it an Italian flavour. The bowls of soup are sprinkled with mozzarella cheese and garnished with extra basil leaves. Just serve with lovely, fresh crusty bread.

 

Mediterranean Tomato Soup
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • 450g (1 lb) plum tomatoes (6–8)
  • 1 yellow onion, sliced
  • 1 carrot, sliced
  • strip of lemon rind
  • 1 bay leaf
  • salt and ground black pepper
  • 1 tbsp fresh basil leaves, chopped, plus extra for garnishing
  • 600ml (20 fl oz) good vegetable or chicken stock (2½ cups)
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) flour (1 tbsp)
  • 85g (3 oz) mozzarella cheese, grated/shredded (¾ cup)

  • To serve
  • fresh crusty bread

  • Equipment
  • a blender or liquidiser


  1. Method
  2. Cut the tomatoes in half and, using a teaspoon, scoop out the seeds.

  3. Put the tomatoes, onion and carrot into a large pan along with the lemon rind, bay leaf, seasoning and basil.

  4. Pour in the stock and bring to the boil. Then reduce the heat, cover the pan, and let it simmer for 30 minutes.

  5. Leave to cool for 5 minutes and then liquidise.

  6. In a clean pan, melt the butter and then stir in the flour. Let it cook over a low heat for 2 minutes.

  7. Now, slowly, pour in the liquidised mixture, stirring constantly until blended. Bring to the boil then reduce the heat and let it simmer for a further 2 minutes.

  8. Divide between four soup bowls and sprinkle the cheese in the centre of the soup. Serve immediately garnished with the reserved basil leaves and crusty bread.

  9. Tip
  10. To make it easier to grate/shred mozzarella cheese, pop it in the freezer for 30 minutes first.