Category Archives: Food

Moving…Please Follow Me!

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Hi guys! I wanted more flexibility for the site and a new place to create and write, so the new site is here. Please follow again!

Same style, same posts (I’ve brought them all with me!) same everything really. It just gives me a bit more room to fix things up my way. Sadly, I lost my WordPress followers, who I very much appreciate! If you would like to continue following my posts, you can do so over on the new site, at the footer (I’m sorry this will require scrolling…still trying to move it all to the sidebar!). Please don’t press ‘Follow’ on Clementine and Lace, as I’ll be redirecting soon! (Thank you to those who did after this post though…I do appreciate it but I won’t be continuing here)

Thank you so much for reading Clementine and Lace, and I hope you’ll read more travel, recipes, reviews and lifestyle over at Travel Style Food.

If you have any questions or would like to say hello, I’m now at travelstylefood@gmail.com.

Emma

xxx

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All things French

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France, France, France. It seems to have slipped into my subconscious, inception style. French food, French movies, French brands, French blogs. It may have started with Woody Allen’s Midnight in Paris. It’s just one of those movies…I love it so much, I had to watch it again recently. Perhaps it started when I read about a Mother and daughter’s six week trip to explore Paris in Lucy Knisley’s book, French Milk. Or it could simply be the case that while I have been fortunate to find myself in France recently enough, I didn’t really spend much time there. Driving from Cherbourg to Northwestern Spain meant two days of driving, with an overnight in Saintes as a recharging pitstop. Maybe I feel deprived!

I’ve certainly made up for it though, in the form of baked camembert (Président, of course), flakey croissants and a trip to Ladurée in Dublin’s Brown Thomas over Christmas for a rainbow of macaroons. Ladurée, oddly enough don’t have any stores in Madrid or Barcelona, so I bought a pastry bag and nozzle to attempt to make these salted caramel macaroons. I am that dedicated.

I think I need more than what’s here to satiate my appetite. A little off route Paris visit should sort me out. A l’étroit mais entre amis! (The more, the merrier)

20130305_221713Tuesday’s French skincare purchases

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Warehouse striped dress

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YSL

celineCéline

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Moët

etdEiffel Tower Print Dress

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Chloé

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I love everything about Garance, the way she describes French and New York life. I also adore her art prints, they are so beautiful. I will own one, one day!

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♥ ♥ ♥

Carrot Cake

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Salamanca has been experiencing some really odd weather today. This morning it was dull and cloudy, followed by bright sunshine and clear skies, followed by rain and dull skies, followed by bright sunshine and clear skies…you get the idea. Lately I’ve been on this fridge invaders mindset, where when I see something I can make into something else, I start baking/cooking immediately. I feel so proud that I haven’t thrown away or wasted anything in a pretty long time. Whatever it is, I’m finding a use for it.

As the weather is so changeable, I decided fairly promptly that I wasn’t going to set foot outside the apartment today. I took a look in the fridge and found three very lonely carrots, the only vegetable remaining after the great chop/sautée/roasting/sandwich attack. Not only were these carrots lonely, but chances are, they’re insulted. I don’t like carrots very much and I voice my distaste for them (the devil’s vegetable) quite openly in the kitchen. Yes, I am mean.

But I need to eat more vegetables, that aren’t always in the form of a salad. Even if that means the devil’s vegetable. They say to keep your friends close, and your enemies closer. What is it about carrots? Babies eat carrots, children eat carrots…tiny rabbits eat carrots, for God’s sake. All these are more than enough reasons for me to join the club…and I’m convinced I’m losing my sight. I squint a lot these days. I hear carrots help with those kinds of ailments.

So these days, carrots find their way into my diet in three ways – in juice, like this with dinner, or in the form of a cake. Carrot cake. A timeless classic, in my opinion.

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For the cake:

2 eggs

100ml olive or vegetable oil

3 medium carrots, peeled and grated

150g brown sugar

175g plain flour

1.5 teaspoons of baking powder

If you want to add chopped walnuts, add 75g to the cake, or if for decoration, 50g. I like it plain.

For the cream cheese icing (double the amounts below if you are using a larger tin/dish):

100g cream cheese

50g icing sugar

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Preheat your oven to 150C, and line a loaf tin with baking parchment, or use butter to grease.

Start with peeling and grating your carrots. I peeled mine, chopped them and put them in a small food processor. It takes a while to grate carrots. If you have the time and patience, go ahead. If you don’t, follow my lead.

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Whisk two eggs in a large mixing bowl.

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Add the sugar, grated carrot and oil and whisk together.

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Add the flower, baking powder and ground cinnamon and whisk until everything has binded.

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It will look totally unappetising – thick brown goo with orange flecks is what you’re going for. It will be appetising, really.

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Pour into your loaf tin using a spatula. Mine looks pretty messy, I was never too good with parchment paper! Leaving long bits of paper at the side makes it easier to remove after cooking. Bake for 1 hour, using a knife at this time to ensure it comes out dry when you insert into the cake. Let the cake cool for a further 5-10 minutes in the tray before removing.

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It should look a little something like this. Allow to cool for 30 minutes, so it’s ready for the icing.

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For the icing, use a fork to mix the cream cheese and icing sugar together. It won’t take more than 30 seconds stirring until you have a smooth consistency. Use a spatula to spread evenly along the top of the cooled carrot cake…and you’re done! I have adapted this recipe from trial and error and various different methods over the years. I hope you like it.

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♥ ♥ ♥