Carrot Cake

Dry Ingredients (Combine and set aside):
1 1/3 cups flour
1/2   tsp. salt
1 1/3 tsp. baking powder
1 1/3 tsp. baking soda
1 1/3 tsp. cinnamon
1/2   tsp. cloves
1/2   tsp. ginger

Combine:
1 cup sugar
1 cup cooking oil
3 eggs (added separately)

Preheat oven to 300 degrees Farenheit.
Add the dry ingredients to the wet mixture and stir well.
Fold in two cups of grated carrots and 1 cup of chopped walnuts (optional).
Pour into 9x13" non-stick pan and bake for 50-60 minutes or until done.
(Make sure it is cooked)

Icing:
8 oz. package of cream cheese
1/2 cup butter (or less)
1 1/2 cup of icing sugar (I just add icing sugar 'till the mixture tastes right)

Bon Appétit!

Pan-fried grey mullet

Ingredients
For the pan-fried grey mullet
4 x 175g/6oz grey mullet fillets, skin scored with a sharp knife
salt and freshly ground pepper
1 tbsp olive oil
1 lime, juice only
For the vegetables
2 tbsp sesame oil
60g/2½oz beansprouts
60g/2½oz shiitake mushrooms, finely sliced
60g/2½oz mangetout, finely sliced
2 tbsp toasted sesame seeds
For the lemongrass and white wine sauce
50g/2oz unsalted butter
50g/2oz shallots, sliced
75g/3oz lemongrass, grated
pinch salt
175g/6oz button mushrooms, sliced
2-3 sprigs lemon thyme, chopped finely
50ml/2fl oz fish stock
250ml/9fl oz dry white wine
250ml/9fl oz double cream
salt and freshly ground pepper

Method
1. For the pan-fried grey mullet fillet, season the flesh side of the grey mullet with salt and freshly ground pepper.
2. Heat a frying pan until hot, add the olive oil and place the fish in the pan, skin-side down. When the skin of the mullet is golden-brown and crisp, turn the fish over to finish cooking and then add a squeeze of lime.
3. Meanwhile, for the vegetables, heat the sesame oil in a pan, add the beansprouts, shiitake mushrooms and mangetout, along with a pinch of salt. Stir fry for a few minutes.
4. Once the vegetables have softened, add the toasted sesame seeds and mix well.
5. For the lemongrass and white wine sauce, heat a frying pan until hot and add half of the butter, the shallots, lemongrass and a pinch of salt.
6. Gently fry until the shallots are soft, but not browned.
7. Add the fish stock and cook until the liquid is reduced by half.
8. Place the wine in a separate pan and simmer until it is reduced by a third. Add the wine to the reduced stock.
9. Add the cream, bring to the boil and then immediately turn down the heat to a simmer. Cook until thickened slightly; then pass through a sieve into a clean pan.
10. Whisk in the remaining butter and season with salt and freshly ground pepper, to taste.
11. Pile the vegetables onto each plate. Place the fish onto the vegetables and spoon the sauce over and around. Serve.

Bon Appétit!

Grilled grey mullet with garlic, lemon and thyme

Ingredients:
4 grey mullet each weighing about 350g/12oz
For the Marinade:
juice of 1 lemon
120ml/5fl oz olive oil
2 tsp fresh thyme, very finely chopped
1 tsp sea salt
1 garlic clove, finely chopped
freshly ground black pepper
For the Sauce:
2 anchovy fillets, drained and finely chopped
1 orange
50ml/2fl oz water

Method:
1. Slash the fish three times on each side cutting down to the bone. Place in a dish which is not much bigger than the fish itself. Mix together all the marinade ingredients and pour over the mullet. Leave to marinate for 1 hour, turning occasionally.
2. preheat the grill to high and grill the mullet for 6 minutes on each side.
3. Transfer the dish to a warmed serving dish and add any cooking juices to the marinade. Pour the marinade into a small pan. Add the anchovy, grated rind of ½ orange and juice of the whole orange and the water. Bring to the boil, whisk a little and pour over the fish before serving.

Bon Appétit!