Monday, November 10, 2008

carrot principle #2

if you havent thought of baking with carrot,
there's a whole world for you to discover.
my mom never tried to really bake carrots.. she was a little skeptical when i made roasted carrots there for the first time. for some reason, here carrtos usually go raw or, if someway cooked, they're boiled. i definitely despise boiled carrots.. cant say why, but the taste and texture they get is awful to me eheh
actually carrot can be roasted with awesome results.. same way it is very good in baking recipes, such as cookies, breads, cakes and so on. i just grind it finely because i dont like too much the feel of shredded carrot in the dough.. still, i have to say there are some few recipes where a rougher texture just does the best.
so.. another carrot recipe :) as i said previously, i like carrots a lot.. that's why i decided to make one of my fav breads ever with the addition of this orange very versatile ingredient.
carrot scones
(makes 6-8)
240g plain flour
150g carrot
60g demi-sel butter
60g sugar
baking powder
a pinch of cardamom
80ml milk

grind carrot in the food processor and mix it with the butter. mix flour, sugar, baking powder, cardamom with the cattor mixture. rub the ingredients and stir in milk.
flatten the dough (about 2.5cm thick) and cut square, without dividing them. bake the scones for about 15min in preheated oven at 180°C.
divide the squares and enjoy!

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