Pittwater Life March 2018 Issue

pittwaterlife

Bayview Bust-Up. Running with the Rat Pack. Tom Burlinson. Check out our new website!

Food Life

In Season

Carrots

Food Life

The carrot is a root

vegetable, usually orange

in colour but also a red-white

blend, with a crisp texture

when fresh. The edible part

of a carrot is a taproot. It is a

domesticated form of the wild

carrot Daucus carota, native

to Europe and southwestern

Asia.

Buying

Choose carrots that have a

bright colour, feel firm and

heavy. Never buy, limp carrots

with cracked or discoloured

skin or those that are sprouting.

Storage

Store unwashed carrots, loose

in the crisper section of your

fridge. Use within five days of

purchase.

Also In Season

March

Bananas; fresh Dates & Figs;

Grapes; Kiwifruit; Limes;

Nashi; Valencia oranges;

Papaw; Passionfruit; Plums.

Also Asian greens; Green

Beans; Broccoli; Broccolini;

Carrots; Capsicums;

Cucumbers; Eggplant; Kale;

Sweet corn; & Zucchini.

Nutrition

Carrots are an excellent source

of beta carotene, which is converted

to vitamin A in the body.

The deeper the orange colour,

the higher the beta carotene

content. They also contain fibre

(especially when unpeeled),

vitamin K, potassium, folate,

magnesium, vitamin E and zinc.

Cooking destroys some of the

vitamins of many vegetables,

but you can absorb more beta

carotene from cooked carrots

than from raw ones.

Little carrot cakes

Makes 12

2 eggs

2/3 cup brown sugar, firmly packed

2/3 cup light olive oil

1 tsp vanilla bean paste

1 cup self-raising flour

½ tsp bicarbonate of soda

1 tsp ground cinnamon

250g carrots, peeled, grated

3/4 cup hazelnuts, roasted, chopped

1 tbs cinnamon sugar, to serve

cream cheese frosting

250g cream cheese, at room temperature

1 cup icing sugar mixture

1. Preheat oven 180°C fan forced. Grease 12 x 1/3 cup capacity

muffin holes.

2. Beat eggs, sugar, oil and vanilla with an electric mixer until

thick and creamy. Sift the flour, bicarbonate of soda and

cinnamon over the egg mixture then stir gently to combine.

Fold in the carrot and hazelnuts. Spoon into muffin

holes so they are three-quarters full.

3. Bake 18-20 minutes or until a skewer inserted into the

centre comes out clean. Stand in pan for 5 minutes before

turning out onto a wire rack to cool.

4. Beat cream cheese with an electric mixer until smooth. Add

icing sugar, beating until thick. Spread frosting over top

the cakes. Sprinkle with cinnamon sugar. Serve.

66 MARCH 2018

The Local Voice Since 1991

More magazines by this user
Similar magazines