A British girl living in Australia! I have wanted to start 'kitchen table' as a space to share my daily wanderings and ramblings with friends, family and fellow Steemians both overseas and nearby. I love the idea of Steemit to give power to the creators and the people using the platform and I hope that you love the delicious food that I have to share! I've always been one to write stories so when I also began to learn photography I thought it was the perfect excuse to start a blog and combine both.
I am a complete and utter foodie. Whether I'm eating or cooking, I'm usually enjoying myself! So this blog will certainly feature plenty of scrummy recipes and reviews. I'm an adventurer at heart and happiest traveling around visiting new places and discovering cosy cafes and stores.
During my internship at Delicious. magazine I attended several studio based photoshoots and tested recipes for future magazine issues.
One of the shoots was based on desserts made with vegetables; think zucchini popsicles and spiced parsnip cake. One recipe in particular made it straight onto my 'must cook' list after I taste-tested the final product. The recipe is by the Delicious food editor Phoebe Wood who specialises in creating scrumptious pies and tarts.
Reminiscent of a treacle tart, this rich dessert will without a doubt become a must have for any family gathering.
Carrot and White Chocolate Tart Original recipe by Phoebe Wood
400g gingernut biscuits
140g butter, chopped
About 5 medium carrots chopped
1 vanilla bean, split, seeds scraped
100g white chocolate, grated
1 tsp of ginger (or mixed spice)
1 whole egg, plus 2 egg yolks
200g brown sugar
250g sour cream
Method
Preheat oven to 200°C or 180°C fan forced. Place chopped carrots on a baking tray with 50g of the butter and the vanilla pod and seeds. Toss to combine. Roast for 45 minutes or until tender.
Place gingernut biscuits in a food processor and whiz into fine crumbs. Melt 90g of the butter and add to the biscuit. Pulse until combined.
Press the mixture into the base and sides of a tart tin and then chill.
Once roasted, put the hot carrot and vanilla mixture in a food processor and blend until finely chopped. Add the grated chocolate and combine. Add the ginger, egg and egg yolk, brown sugar and sour cream, whiz until very smooth.
Reduce oven to 180°C (160° fan forced) and place tart pan in the oven for 10 minutes or until light golden.
Remove tart shell from oven and reduce temperature to 160°C. Pour carrot filling into tart shell and bake for an hour or until just set.
Cool to room temperature and chill, or serve hot with cream.
All the photos are my own and I cannot wait to share with you the recipes to them with you all and much more!
If you want to get in touch I'd love to hear from you, leave a comment below and tell me, what's your favourite cuisine?
