s billed as the richest carrot cake recipe ever.
Lightly grease
nother five minutes with onion, carrot, pepper (green).
Wait till
Lightly brown the garlic in oil.
Add all the other ingredients and lightly boil until reduced to 1/3, about half an hour.
Optional but very good! add a half carrot, 1/4 onion and some celery or leek to add flavour.
Strain the jus and serve hot over meat and vegetables.
Remember, you can vary this recipe by adding caramelised onions!
our vegetable peeler make long carrot \"noodles\". This is the bulk
f 2 tablespoons of white wine vinegar and 1 quart of
Set 1 carrot aside. Heat the butter in
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
Allow the soup to stand for an hour before serving, then heat through.
This is also a good soup to make a day ahead.
1-2 minutes. Add the wine, deglaze the pot and simmer
epper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley
Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.
Add meat and cook 10 minutes over medium heat, stirring occasionally.
Deglaze pan with wine, let it reduce.
Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.
Serve over fresh, hot pasta.
Put your onion, garlic, carrot and basil stalks into a
ounds. Peel and cut the carrot into 1/2 inch pieces
nion and carrot, stirring, until the onion softens. Add the wine, vinegar
nd carrot, stirring, until onion softens. Return beef to pan with wine
eglaze the pan with the wine and then pour liquid into
hroughout the making of this recipe.
In a small bowl
o the pan add the carrot and onion. Cook gently just
Heat wine to a boil in a
Add the vermouth or wine keeping on stirring as it
Scrub mussels; remove beards.
Heat butter in large saucepan on medium-high heat. Cook onion, carrot, celery and garlic, stirring, until onion is soft.
Add wine to pan; bring to a boil. Add mussels; cook, covered, 5 mins or until mussels open (discard any that do not).
Meanwhile, brush bread with oil and broil until toasted on both sides.
Sprinkle mussels and broth with parsley. Serve with toast.