Beat cream cheese and cheddar for 1 minute.
Add carrot, peanuts, onion and dill - mix well.
Shape into a carrot.
Chill 2 hours - add parsley for top.
Serve with crackers.
To make carrot pattern, combine an egg, sugar,
Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.
Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.
ize pan, heat the grated carrot, oats, milk, water, and salt
rom heat. Add contents of carrot and raisin pouch. Let stand
ELTED butter, add the shredded carrot (TIP: If you have a
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.
blespoons of banana puree to carrot mixture (reserving 2 tablespoons banana
Carrot Cake:
Soak carrots and
ixture. Stir in the grated carrot and pour the mixture into
ntil combined. Stir in the carrot and chopped nuts. Divide the
nto a bowl. Add sugar, carrot and nuts. Make a well
mix flour, baking powder, oil, carrot, sugar, eggs, 1tsp vanilla extract
pringform cake pan, smooth the top and bake for 35-40
on-stick spray. Add the carrot cake batter and use a
erve, spoon couscous onto plates. Top with lamb; sprinkle with lemon
ark 6).
Position the top rack in the center of
n a bowl.
Stir carrot cake mix, vegetable oil, and
owl, mix together the grated carrot, ginger and cinnamon and set
Score chicken in 2-3 places using a sharp knife. Rub with cinnamon.
For the carrot salad, combine all ingredients in a bowl and season to taste. Cover and chill until needed.
Heat oil in a large frying pan on high. Cook chicken, skin-side down, 4-5 mins each side, until golden and cooked through. Stir in lemon zest. Top with extra zest and serve with salad.