Sooo, most of the time, although there is always a healthy rant waiting just around the corner, things here are generally covered in cocoa powder and sprinkled with glittery, shiny stuff. Well, the truth is that I’ve been a bit, scattered, lately. The daily grind seems to be getting the better of me and my little corner of the interwebz is taking the brunt of the resultant neglect…
It started somewhere around February or March when my laptop [that had not been backed up since November] died an ugly, entirely un-recoverable death – I’ve yet to go back through old camera cards to get a full picture [pardon the pun] of the damage. Somewhere around the end of April things were slightly back on track and I even had a bit of an editorial plan going… until the day job hijacked three or four weeks of May with 14 hour days and I started running in circles like a chook with its head cut off. Before I knew it my birthday had come and gone, RJs birthday had come and gone and all of a sudden 2012 is half over. Cue a slight panic attack on my part.
There are at least 30 folders of un-edited photos for un-written posts of recipes I desperately want to show you, cookbooks to give away and restaurants that are too delicious not to be shared. There is an enormous backlog of my favourite blogs that I haven’t been able to visit much less comment on. I haven’t talked to my best girlfriends in weeks or longer and it’s better for everyone if we don’t even mention the state of my 1000+ unread inbox…
Anyway, RJ and I have a few adventures on the horizon and there is bound to be some tasty morsels involved. In the meantime I’m hoping to get on top of
everything some of it, soon. Thanks to everyone who keeps stopping by even though posts are slightly random these days and thanks for the lovely comments – especially from those coming back to say they’ve made something and loved it, I get such a kick out of sharing food with you!
So after making your way through all that slightly self-indulgent-ranty stuff the least I can do is share pie – ha!
A while back I made a Pink Pie – and was slightly shocked that people actually wanted to try the crazy combination of flavours. In that post I lamented that after a brief flirtation with the ancient purple carrot I had not been able to locate any more. About a month later I found them in not one but two different locations. Purple Pie was back on the menu.
Something quite significant also occurred right around that same time. RJ and I celebrated the 10 year anniversary of when we met. 10 years. Unbelievable. I turned to him on the morning of the anniversary and said ‘how the hell did that happen?‘ – I meant it in the best possible way, he shrugged and laughed.
10 years. Nearly 20 overseas trips. Thousands of miles of road-trip driving. Hundreds of thousands of frequent flyer miles. Two countries with 10 or so residences of longer than 2 weeks. And more cake than you could dream of. I can only imagine what we’ll get up to in the next 10.
But back to the carrots, I may have been slightly overzealous in my purchasing once I found them and as a result managed to created this Purple Carrot Pie and a Purple Carrot Cake all in one day. These pie pics are a bit dodgy but both creations were delicious, as a matter of fact I could go for either just about now.
So tell me, have you ever cooked with purple carrots and is this year running away from you as fast as it is me?
Purple Carrot Pie
- 1 1/2 c purple carrot puree*
- 1 c smooth apple sauce, no-sugar added
- 1 1/2 c almond or oat milk
- 3 eggs
- 1 tsp ginger
- 1/4 tsp cardamom
- 1/4 tsp sea salt
- 2 Tbsp honey, agave or rice syrup
- Whipped coconut cream, to serve
Preheat oven to 180C [350F]. Whisk all filling ingredients together until smooth. Pour into prepared pie crust or tart shells*. Bake until centre barely jiggles, about 30 minutes for tarts or 50-60 minutes for a standard pie.
Allow to cool completely before cutting. Serve with Whipped Coconut Cream. Share with someone you love.
- Recipe makes enough filling for one standard size pie. I made 6 tarts instead and had some left over filling which I baked along with the tarts in a shallow dish. I then ate all the extra filling directly from the extra baking dish while sitting on the lounge, this is not a new thing.
- Steam carrots approximately 10-15 minutes until very soft, puree with an immersion blender or in a food processor until smooth.