ELTED butter, add the shredded carrot (TIP: If you have a
ize pan, heat the grated carrot, oats, milk, water, and salt
cup of cream, the carrot juice, the agar agar, the
rom heat. Add contents of carrot and raisin pouch. Let stand
CARROT CAKE LAYER:
Grease and
easpoon oil and 1 cup carrot juice in a medium saucepan
Puree the mango, pineapple juice, carrot juice, honey and lime juice in a blender. Serve in a glass over ice, garnished with a carrot on the edge of the glass.
br>Meanwhile, to make the carrot salad, combine the currants and
eanwhile, for the cucumber and carrot salad, using a vegetable peeler
Puree the chilies and juice in a blender, season with a pinch of salt and sugar then pour into a glass. Garnish with a chili pepper, carrot and orange twist.
ce).
While cooling the carrot mixture, sift the flour and
Heat oil in a skillet on medium. Saute onion, ham, and garlic for 3-5 minutes until onion has softened and ham starts to color.
Add carrot and cook for 1 minute. Stir in cream. Bring to boil. Reduce heat and simmer for 5-7 minutes, until carrot is tender and cream has reduced. Stir in parsley and season to taste.
Meanwhile, cook pasta in a large saucepan of boiling, salted water according to package directions. Drain. Toss sauce with pasta. Serve topped with Parmesan and more parsley.
Heat oil in a frying pan, season fish and saute on each side for 3-4 mins. Set aside.
Meanwhile, heat orange juice, prunes and garlic and cook for 3-4 mins. Add carrot ribbons, season and cook for 2 mins.
To finish, heat butter in a saucepan and add parsley. Serve fish with parsley butter and carrot salad on the side.
Combine ground meat, breadcrumbs, mint, spices and lemon juice. Season. Shape into 12 links. Cook on a heated, oiled grill plate (or frying pan) until cooked through.
Meanwhile, to make Tunisian carrot salad, cook carrots on a heated, oiled grill plate until just tender. Toss with remaining ingredients.
Serve kofta with Tunisian carrot salad and yogurt.
and set aside.
For carrot and cumin salad, peel and
Combine the carrot, zucchini, onion, sauces, oil and ginger in a medium bowl.
To assemble the rolls, place 1 sheet of rice paper in a medium bowl of warm water until softened slightly. Lift the sheet carefully from the water and place on a cutting board. Pat dry with paper towel.
Divide the carrot mixture into 8 portions. Pace one portion in the center of the rice paper sheet. Roll to enclose the filling, folding in the sides after the first complete turn of the roll. Repeat with the remaining rice sheets and filling. Serve.
Place the carrot sticks with about 1/2
on-stick spray. Add the carrot cake batter and use a
Carrot Cake:
Soak carrots and
ablespoons of banana puree to carrot mixture (reserving 2 tablespoons banana