#Ingredients:	#Marinade:
100 g Ground pork (or beef, or combination) 250 g Zucchini 2 Eggs 4 tbsp Cornstarch 2 tbsp Oil	1 tbsp Chopped spring onion 1/2 tsp Minced ginger Pinch of white pepper powder 1 tsp Light soya sauce 1/4 tsp Salt 1 Egg yolk 1 tsp Cornstarch
#Ingredients:	#Sauce:
1 tbsp Chopped spring onion 2 tsp Minced ginger 1 tsp Minced garlic 1 tbsp Hot bean sauce	1 tsp Cornstarch 3 tbsp Water 1 tbsp Light soya sauce 1 tbsp Sugar 1 tsp Sesame oil 1 tsp Jiafan rice wine

1. 
   Peel and clean the zucchini. Cut them into 2-2.5 cm chunks. Slice open each chunk to become a clip. Remember not to cut it through. Soak them in a pot of salted water.
   
   
   
2. 
   Mix the ground meat and the marinade. Set aside. Dry up the zucchini clips with a towel and stuff with some prepared ground meat. Heat up a wok with oil to 165C/325F. Mix together 2 eggs and cornstarch in a bowl. Dip the prepared zucchini into the batter and deep-fry until golden brown. Drain.
   
3. 
   Heat up 2 tablespoons of oil in another pan and stir in ginger, onion, garlic and hot bean sauce until fragrant. Combine together the ingredients for the sauce and pour in. Return the fried zucchini to the pan and stir lightly until they are fully coated with the sauce. Dish off and serve.

210 g All-purpose flour 1/4 tsp Baking powder 80 g Carrot, grated 50 g Walnut, chopped 110 g Margarine, softened 100 g Sugar

1 tsp Sugar syrup angiesrecipes 1 Egg, lightly beaten 2 tbsp Orange juice 1 tsp Orange zest 50 g Coconut shreds angiesrecipes 100 g Citron glaze

1. 
   In a large bowl, beat sugar and margarine with an electric mixer on medium speed until smooth. Add in sugar syrup and continue beating until fluffy. Add egg to sugar mixture and stir in orange juice and zest.
   
2. 
   Sift in flour and baking soda gradually and mix well. Blend in grated carrots, coconut shreds and chopped walnuts. Mix until the dough just combined. Preheat oven to 180C/350F.
   
3. 
   Shape 1 generous teaspoon dough into a 3cm ball and place on the baking sheet. Repeat with remaining dough, spacing rounds about 2 inches apart. Bake in the preheated oven for about 12-15 minutes until lightly browned. Transfer to a wire rack to cool. Glaze.

Spinach is known as a rich source of iron. According to the USDA, spinach contains a relatively high level of iron, compared to other vegetable and meat sources.

#Dough:	#Filling:
265 g All-purpose flour 6 g Active dry yeast 4 tbsp Sugar 1/4 tsp Salt 1 Egg 140 ml Spinach puree angiesrecipes and milk, well mixed until the milk is thoroughly green 70 g Butter Some egg wash (for brushing)	4 tbsp Butter 2 tbsp Sugar 1/2 Egg 4 tbsp Dried coconut shreds angiesrecipes

1. 
   Place all the dough ingredients, except butter, in a mixing bowl fixed with dough hook. Stir until a dough ball forms. Add in butter and knead until the dough has become smooth and elastic.
   
2. 
   Place it in a lightly greased bowl, covered and let rise in a warm place for about 60 minutes until the dough has doubled in size. Coat your finger with flour and press your finger into middle of the dough, the indentation should remain visible for a few seconds.
   
3. 
   While the dough is fermenting, you can prepare the filling. Beat the sugar and butter until light. Add in egg and coconut shreds and stir until mixed.
   
4. 
   Punch down the dough to release the gas during the proof. Divide it into 2 portion. Cover with a plastic wrapper and let rest for about 15 minutes. Roll each into a 28x15cm rectangular dough. Spread half of the filling on the top and roll up. Cut each into 7 pieces.
   
5. Place them in a lightly greased 28cm round baking pan. Let rise for about 60 minutes and brush with egg mixture. Bake in a preheated 175C/350F oven for about 18-20 minutes.

This lovely moist carrot cake not only tastes delicious, but also presents beautifully. The grated carrots enhance the flavour and texture of the cake.

#Cake:	#Cream Cheese Frosting:	#Garnish:
110 g Walnut or pecan, toasted and coarsely chopped 340 g Carrots, finely grated angiesrecipes 280 g All-purpose flour 1 tsp Baking soda angiesrecipes 1 ½ tsp Baking powder angiesrecipes ½ tsp Salt 1 ½ tsp Cinnamon, ground 4 Eggs, large 150 g White sugar 240 ml Salad or corn oil 2 tsp Vanilla extract 1 cup Crushed pineapple	50 g Unsalted butter, room temperature 250 g Cream cheese, room temperature 230 g Confectioners sugar, sifted 1 tsp Vanilla extract	Walnuts or pecans toasted Freshly grated carrots Marzipan carrots (optional)

1. 
   Preheat oven to 180C/350F and butter or spray two 25x20x 4 cm or two 9 inch cake pans and line the bottoms of the pans with baking paper.
   
2. 
   Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. In a bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
   
3. 
   In bowl of electric mixer, with the paddle attached, beat the eggs until frothy. Gradually add the sugar and beat until the batter is thick and light colored. Add the oil in a steady stream and then beat in the vanilla extract. Fold in the crushed pineapple.
   
4. Sift in the flour mixture and mix just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
   
5. 
   You can prepare the frosting while cake still bakes. In bowl of electric mixer, with the paddle attached, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract and chill until the cake is ready.
   
6. 
   To assemble: place one cake, top side down, onto your serving plate. Spread with about a third of the frosting. Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting all over the cake. Garnish with toasted nuts, grated carrots and marzipan carrots.