Serves 2, maybe 3
It's vegetarian as long as you use vegetable stock. This soup breaks very easily when you try to reheat, so don't make ahead or expect to have pretty leftovers, though it still tasted good.
1/2 Tbsp + 2 Tbsp unsalted butter, divided
1/2 of a large onion, 1/4 inch diced
Vegan "Gravlax" From Carrots
Photo source; the recipe is strongly modified from this original recipe on k-ruoka.fi
4-5 carrots (~500 g)
570 ml (~700 g) coarse salt
1-2 tablespoons liquid smoke
2-3 tablespoons evoo
2 teaspoons white balsamic vinegar
1/4 teaspoon white...
Carrot soup with goodies
Serves 4-6 | Preparation and cooking time ~1,5 hours
Carrot Soup (base)
~1 kg carrots
1000 ml salted vegetable broth/1000 ml water and 2 organic vegetable cubes
25 ml corn flour
25 ml APF/plain flour
1 teaspoon dried rosemary
0,5 teaspoon smoked paprika
0,25 - 0,5...
250 ml beef stock
200 gms beef (minced or cubed about 5mm)
150 gms onion (chopped)
150 gms potato (peeled and diced about 5mm)
150 gms carrot (scrubbed and diced about 5mm)
Salt and freshly ground black pepper
4 or 5 Puff pastry sheets
1 egg, beaten
Fry the beef...
I've enjoyed duck since I tried it and every time I have it again it never disappoints. I made this dish the other day and I enjoyed it and so did my girlfriend. I brined the duck breast for 1 hour, then placed it in the sous vide for 1 hour at 135 F. I marinated the carrots and then sous vide...
An easy and a bit different carrot cake to make since Purple Carrots work exactly like orange ones, only with less sugar, richer in properties and then have such a beautiful color!
Serves 4, Round-Cake Pan 18 cm diameter, Preparation time 20 mins, Cooking time 50-60 mins.
300 g purple...
Old favourite here, freezer diving and come across a nice piece, daughter spotted it, make corned beef n carrots dad!
This is kiwi version, but I think it's pretty much UK version. Usually done in winter but it's Autumn so I'm going it.
Crock pot and on slow for 5 hrs. Carrots added to pot with...
Serves 4, Preparation time 10 mins, Cooking time 10 – 15 mins
3 medium-sized Carrots
grated Parmigiano Reggiano, about 100 g
Durum wheat semolina flour, 2 tbsp
A pinch of salt
Extra Virgin Olive Oil or Peanut Seed Oil for a deep-frying
Peel the carrots, rinse them under running water...