refreshed

we're back from our little trip, and feeling all the better for having gone. And just made it with the weather, it seems. We enjoyed four glorious days of sunshine and crystal-clear water...oh, how I miss that water.

some of my favourite places in the whole world. I think this is the most I've appreciated going home to this magical place, ever.

we came back with firm plans in our hearts and minds to make this a regular thing. Our official family holiday. Can't wait till next time.

for now, though, it's headfirst into autumn. The weather broke on our last night and we're now enjoying some cooler days and nights. Yesterday I relished the opportunity to get back in the kitchen. Although the fish and chips were fantastic, some homecooking was sorely needed. Carrot cake and pea and ham soup were the perfect start to the new season, and a good chance to use the christmas ham bone (don't worry, it was frozen). So, today, a recipe, since it's been a while.

My extremely very good carrot cake.

100g brown sugar, 175ml vege oil, 2 eggs, 1 tsp vanilla extract, 1/4 cup sour cream*, 2 medium carrots, peeled and grated, 1.5 cups plain flour, 3 tsp baking powder, 1/2 tsp cinnamon, pinch of salt, zest from 1 orange, 1/2 cup chopped pecans

beat sugar, oil, eggs and vanilla until creamy. Stir in sour cream, add carrot. Sift flour, baking powder, cinnamon & salt into large bowl, stir in oil mix. Stir in nuts and zest (reserve a little zest for icing). Pour into greased round pan, bake approx. 45 mins at 175c.

*I use either sour cream, plain yoghurt or vanilla yoghurt, whatever I happen to have in the fridge. They all work well.

orange glaze: sift 1 cup icing sugar into small bowl, stir in juice from 1 orange gradually until smooth and runny (you won't need all the juice). Stir in reserved zest, pour over cool cake.

Enjoy!