Cook Up with Donna Hay No 15...Pork Belly with Garlic, Caramelized Onion and Quince Sauce

Another delicious Cook Up with Vicki  has happened here from Donna Hay magazine Issue 60 Dec/Jan 2012...

Menu tonight is:

Spiced Carrot Dip

Pork Belly with Garlic, Caramelized Onion and Quince Sauce

Roasted Baby Vegetable Salad

Mini Strawberry Tarte Tatins

Cumin and coriander seeds roasting for dip...

Add carrots, cayenne pepper, honey and chicken stock...

and the most delicious dip is ready after a little while...yummy...

The recipe called for malt vinegar (not gluten free) so after some research for a substitute I bought Red Wine Vinegar...

Pork Belly ready for oven...with our thyme on it...

And out of the oven...

Roasted vegies...beetroot, parsnip, carrot and kipfler potatoes...

There was even a heart shaped potato!!!

This meal was full of flavour...we thoroughly enjoyed it!!!

Patchwork placemats and table runner bought at my local Needlework Group...

These were made by a lady who cannot sew anymore...

Butter, sugar, water and vanilla bean for dessert...

Strawberry Tarte Tatin out of the oven...

recipe for these over here...

looks a bit of a jumble but this sure packed a punch...so very very tasty!!!

Now I'm looking forward to the next Cook Up...

Bon Appetit......Dzintra

Carrot Cake with Honey Cream Cheese Frosting (Gluten Free)

Here is a delicious little cake that was a success when I took it to my local Needlework Group...Carrot Cake with Honey Cream Cheese Frosting...using a commercial Gluten Free Flour...

Magazine from this issue of Better Homes and Gardens (November 2007)...

Pecan nuts are in this recipe...I just love the scent of nuts roasting on the pan...

The look of the mix...

All baked...

and ready to cut for the ladies...

and there still wasn't enough LOL!!!
Recipe can be found over here or hop on over to recipes on the side bar!!!

Bon Appetit...Dzintra

Cup Cakes for Lidija...Gluten Free of course!!!

Last week it was our little Grand-daughter's First Birthday and the night before we travelled up to see her I thought I would make a Carrot Cake with Honey Cream-Cheese Frosting...

Into the cupboard and I spotted these very cute Paper Baking Cups that I bought a couple of weeks ago...couldn't resist them... and they can be used for muffins also plus desserts...
So I thought I'd do Cup Cakes instead of a large cake...

Just as well I had pecan nuts in the cupboard...here they are having a quick roast...I love the smell of nuts roasting!!!

All out of the oven...and here they are!!!

Seeing it was a First Birthday...sprinkles!!!

I have made this cake before but these ones were much moister than a large one...


And for anyone who'd like to try...below is the recipe...

CARROT CAKE WITH HONEY CREAM-CHEESE FROSTING
GLUTEN FREE
Preparation time...20m
Cooking time...1 hour
Serves 8

1 and a 1/4 C pure light olive oil
1 and a 1/4 C light brown sugar
4 eggs
3 C coarsely grated carrot
1 C toasted Pecans...roughly chopped
2 and a 1/4 C gluten-free SR Flour
1 t Bicarbonate of Soda
1 t mixed spice

HONEY CREAM CHEESE FROSTING

250g Cream Cheese
2 T honey
1/4 C pure Icing Sugar...sifted

1. Pre-heat oven to 180c. Line base & sides of 23cm springform tin with baking paper.
Beat oil, sugar and eggs in the large bowl of an electric mixer until thick and creamy.
Add carrot and pecans.

2. Sift in flour, bicarb and mixed spice, then stir with wooden spoon until combined.
Pour mixture into the prepared tin and bake for 50-60m, or until cake starts to shrink from the sides of the tin and the top bounces back gently when touched with your fingertips.
Stand for 10m before inverting onto a wire rack to cool.

3. To make frosting...
Beat cream cheese, honey and icing sugar in the small bowl of an electric mixer until smooth.
Spread over top of cooked cake...

~Recipe from Better Homes and Gardens~

I found that the cup cakes only took about 20m to bake...
Think I'll make these more often now...as they probably will last better that a full cake for us...seeing I'm the only Gluten Intolerant one around here...

If anyone does make them I'd love to know how you go...
Happy Baking...Dzintra♥