Archive for the ‘Carrots’ Category

Pearl Barley And Kale Broth

January 31, 2017

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Sizzling Sausage Casserole (Tom Kerridge)

November 30, 2016

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Sticky Clementine Puddings

November 30, 2016

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Shepherds Pie (Gordon Ramsay)

November 15, 2016

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Butternut and Apple Harvest Soup (allrecipes.com)

November 14, 2016

http://allrecipes.com/recipe/149141/butternut-and-apple-harvest-soup/

  1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
  2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Salmon and Prawn Fish Pie Sweet Potato and Spud Mash (Jamie Oliver)

July 27, 2016

Salmon and Prawn Fish Pie Sweet Potato and Spud Mash (Jamie Oliver)

Shepherds Pie with Bubble and Squeak Topping (Weight Watchers)

February 19, 2016

Shepherds Pie with Bubble and Squeak topping (Weight Watchers)

Mulligatawny Soup (Adam Liaw)

January 12, 2016

1 tbsp each butter and olive oil

1 large onion, finely diced

3 cloves garlic

1½ tbsp curry powder

1 tsp garam masala

2 tsp salt

1 can diced tomatoes (400g)

1.5L chicken stock

½ cup washed uncooked brown rice, or jasmine rice

1 Granny smith apple, peeled and finely diced

1 carrot, peeled and finely diced

1 small sweet potato, peeled and finely diced

2 cups cooked shredded chicken (optional)

coriander and yoghurt, to serve

 

Method

  1. Heat a large pot over high heat and fry the onion and garlic in the butter and olive oil. Add the curry powder, garam masala, salt and tomatoes and fry for a minute until the spices are fragrant.
  2. Add the chicken stock and the brown rice and simmer covered for one and a half hours, stirring occasionally. Add the apple, carrot and sweet potato and simmer for a further 30 minutes. Adjust for seasoning with a little salt if necessary.
  3. Stir through the Shredded chicken and a little yoghurt, and scatter with chopped coriander to serve.

Rich Beef and Mushroom Stew and Mustard Mash (Mary Berry)

November 20, 2015

Rich Beef and Mushroom Stew and Mustard Mash (Mary Berry)

Bolognese Sauce (Mary Berry)

November 18, 2015

Bolognese Sauce (Mary Berry)