Delicious carrot cake

I found a recipe in the WW Taste magazine (page 70, October 2016) but it's pointless reproducing their recipe on my blog so I adapt it a little to make it my own. In the Taste recipe they take care care in mixing things up separately and then combining but I just put everything in one whole and whip it together. Ha, ha, you may prefer to rather the original method.

I wanted to add cranberries but dried cranberries are always too hard when everything else is soft so I heat them up in a little red wine. I decided to leave the sugar out of the batter and add a cream cream and honey topping.

Honestly, I  thought two carrots wouldn't be enough but it's plenty. Also I don't peel the carrots.

In the original recipe it instructs to preheat oven to 175° but I always use 180°. My mother baked everything at 180° and I am sticking to that too. Everything she baked was fantastic.

I think if she had written a cookbook its title would have been 180degrees.

Great idea from a colleague. M'wah!

Beef stir fry phyllo parcels

So, just make the stir fry as you normally would, allow it to cool slightly. Cut the phyllo pastry into square, using 4 sheets at a time push into large muffin tin cavities. Scoop a generous amount of the stir fry into each parcel, add a piece a camembert on top for some extra richness and flavour. Close the parcel by gathering the corners of the phyllo squares in the middle and forcing them together without tearing the phyllo. I don't brush the sheets of phyllo with butter and everything still turns out alright. Bake until the phyllo pastry is golden brown, consult the instructions on pack. Serve with a salad or not. Enjoy.