Moroccan-style carrots

SERVES

5

PANTRY TO PLATE

20 minutes

INGREDIENT ID

Chilli flakes
Orange-flower water

TECHNIQUES

Peeling and segmenting citrus fruit

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On a trip to Morocco, this simple dish was served as a starter with other small salads and dips. Orange-flower water is very popular in the colourful cuisine of the Middle East and appears in many dishes, savoury as well as sweet. The tiny quantity used here gives this dish an exotic flavour, but if you cannot find it, or do not wish to use it, leave it out! I prefer to use the pebbly-leafed wintermint here rather than spearmint.

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Chocolate Self-saucing Pudding

SERVES

6

PANTRY TO PLATE

1 hour

TECHNIQUES

Sifting dry ingredients p. 42
Making a well in dry ingredients p. 32

VARIATIONS

You could make this pudding in individual ovenproof pudding moulds that each hold about 150 ml. Individual puddings will probably be cooked in 15–20 minutes.
Instead of chocolate chunks, you could substitute the same weight of chopped walnuts.

Sourced from
The Cook’s Apprentice book

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Once more this is a dish that beginner cooks love to make – and cooks of every level love to eat. It is a thrill every time to see the sauce magically appear beneath the pudding!

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Pumpkin and honey bread

MAKES

1

PANTRY TO PLATE

1 hour 30 minutes

TECHNIQUES

Using a steamer basket and a wok p. 51
Using a skewer to test for tenderness p. 50
Using a food processor or blender p. 48
Being careful not to overmix p. 18
Testing a cake is cooked p. 45

VARIATION

Bake the mixture in pan-lined muffin tins as a great accompaniment for soup. Bake at 200°C (180°C fan-forced) for 20 minutes until firm. Cool for a minute, then turn out on to a wire rack.

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This delicious loaf goes very well at morning or afternoon tea buttered or not and has been made and enjoyed by many students in the Stephanie Alexander Kitchen Garden program. The texture is somewhere between a spice cake and gingerbread but with definite pumpkin character.

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