Cookhouse

Carrot cupcakes with white chocolate cream cheese icing



Ingredients 


For the icing :

50g (2 oz) white chocolate
1 (200g) tub cream cheese, softened
100g (4 oz) unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
500g (1 1/4 lb) icing sugar
2 tablespoons double cream


For the cupcakes :

2 eggs, lightly beaten
225g (8 oz) caster sugar
5 tablespoons dark brown soft sugar
100ml (4 fl oz) vegetable oil
1 teaspoon vanilla extract
250g (9 oz) grated carrots
125g (4 1/2 oz) crushed pineapple
200g (7 oz) plain flour
1 1/4 teaspoons bicarbonate of soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
100g (4 oz) chopped walnuts

Ingredients 

1 cucumber, diced
2 punnets plum tomatoes, halved
100g crumbled feta cheese
60g capers
1 small red onion, sliced
4 tbsp olive oil
70g Greek olives


Method

Prep:30min  ›  Ready in:30min

1 Keep all of the ingredients separate until ready to serve so the onion doesn't overpower everything. To prepare the salad, toss the cucumber, tomatoes, feta cheese, capers, onion and olive oil together in a large bowl until evenly coated. Sprinkle with the Greek olives to serve.

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Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lovely herbal flavor.

INGREDIENTS

1/2 small white onion, finely chopped
3 garlic cloves, minced
2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper)
1 teaspoon minced rosemary
1 teaspoon dried Mexican oregano, crumbled
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt
Pepper
8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed
Lime wedges, for serving

Method

 1 In a large bowl, combine the onion, garlic, chiles, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade. Season the chicken with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes.


 2 Light a grill. Remove the chicken from the marinade and thread the pieces onto the rosemary skewers; discard the marinade. Oil the grate and grill the chicken over moderate heat, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes. Serve with lime wedges.

Ingredients 

1 (200g) tub cream cheese, softened
350g icing sugar, sifted
500g plain chocolate, melted
1 1/2 teaspoons vanilla

Method

Prep:1hr  ›  Extra time:1hr  ›  Ready in:2hr

1 In a large bowl, beat cream cheese until smooth. Gradually beat in icing sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 2.5cm balls.

Note:

Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, icing sugar, etc.
To flavour truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

Ingredients 

• Sauce
• 350ml water
• 30ml orange juice
• 60ml lemon juice
• 80ml rice vinegar
• 40ml soy sauce
• 1 tablespoon grated orange zest
• 100g dark brown soft sugar
• 1/2 teaspoon minced fresh root ginger
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped spring onion
• 1/4 teaspoon red chilli flakes
• 3 tablespoons cornflour
• 2 tablespoons water

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• Chicken
• 2 boneless, skinless chicken breasts, cut into 1cm pieces
• 125g plain flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil