It is the
first time that I tried to roast one, so I just took the seeds out, cut it up
into small chunks and roasted in the oven (gas mark four). They are nice - soft and taste a little bit like sweet potatoes.
As I made a
terrible mess with it, I decided I might as well clean the kitchen and I found
some really bendy good-for-nothing carrots, so I quickly googled a carrot and pumpkin cake recipe and made my own version of that. The original recipe
contained a lot of ingredients that were currently not present at my home (like
coconut and nuts…ts!!! Who has that, right???!), so I just made my own version by mixing in anything
that was available in absolutely totally inaccurate amounts (see the
recipe below).
Also, since I have my totally awesome cups for making cupcakes from Poundland, I almost never bake cakes in a baking tray at all... I add a bit more baking powder to make them rise and make cupcakes instead!
Here's the recipe:
1 cup of
all-purpose flour
1 and ½
teaspoons of baking powder
1 cup of the
cheapest ordinary whatever type of sugar
1/3 cup of
vegetable oil
2
average-sized eggs
2 small
(and very bendy) carrots, grated
a sprinkle
of ground cinnamon
a sprinkle
of salt
a splash of
lemon juice
some
pumpkin, grated
some
ginger, grated
a few
dates, cut up to small pieces
________________________
mix
fill the cups
bake
let cool
(optional)
stuff your
face
No comments:
Post a Comment
Hello you! Thank you for stopping by!
Every time I write a post it is like writing a letter to someone I might not yet know. Every comment I get is like getting a beautiful letter in my mail box. Please keep sending them, long or short, praise, advice, questions... Whatever they are they are always welcome (except for spam which is the unwelcome and will be destroyed by merciless deletion).