Heat oil in a Dutch oven over medium heat, add cardamom and cook, stirring, for 30 seconds, until aromatic. Add carrots and onion and cook for 4-5 mins, stirring occasionally, until starting to soften. Add chicken stock and orange zest. Bring to a boil and simmer for 15-20 mins, until carrot is very tender. Add orange juice and puree using a hand mixer until smooth. Serve garnished with sliced almonds and yogurt.
ups boiling water and allow to soak for 15 mins.
Heat the oil in a large saucepan on medium heat. Add the onions and cook for 5 mins, until soft. Add the cumin seeds and stir for 1 min, until fragrant. Stir in the carrot and potato.
Add the stock and bring to a boil. Reduce the heat to low; cover and simmer for 20 mins, until the carrot and potato are tender. Season to taste and set aside to cool slightly.
Using a blender, blend in batches, until smooth. Return the soup to the pan and reheat on low heat. Serve the soup sprinkled with additional cumin seeds, if desired.
Heat the oil in a saucepan, add the potato, carrot and leek and saute for 3-4 mins. Add the stock, bring to a boil and simmer for 12-15 min.
Remove 1/3 of the vegetables from the soup and set aside. Puree the soup using an immersion blender then mix in the cream and season. Keep warm.
Heat a non-stick frying pan, add the bacon and cook for 5-6 mins until crisp. Remove the bacon from the pan and chop. Divide the soup between 4 bowls and add the reserved vegetables. Garnish with bacon and serve.
he ingredients in a bowl and mix with hands to combine
Melt butter in large pot and sweat onion over medium heat for 5 mins then add curry powder. Add carrots and ginger and cook for 5 mins then add vegetable stock, bring to a boil, reduce heat and simmer for 15 mins. Remove pan from heat and puree soup using a hand blender. Add cream and crab meat and simmer for 1-2 mins. Season to taste then distribute between warmed soup bowls and serve garnished with chives.
b>and cook for 1 minute or until fragrant.
Add tomatoes and carrots and
Preheat the oven to 350F. Grease and base-line an 8 inch round cake pan. Mix together the oil, eggs and orange juice.
Place the soft brown sugar, flour and baking powder in a bowl. Pour in the egg mixture.
Stir until well mixed. Stir in the carrots. Pour into the pan. Bake for 55-60 mins until golden and firm to the touch.
Leave in the pan for 10 mins and turn out on to a wire rack to cool. Decorate with orange slices and powdered sugar just before serving.
1 2/3 cups water and orange juice in medium saucepan. Cook
ok pine nuts, garlic and cumin, stirring, for 2-3 mins, until
inch cake pan and line base and sides with baking
Combine dried fruit, brandy, and orange peel and juice in a large bowl.
Grease a 14 x 21 cm loaf pan; line the base with greased paper.
Cream butter and sugar until light and creamy.
Beat in eggs one at a time; beat until combined.
Stir in sultanas and grated carrot.
Add sifted dry ingredients and orange juice.
Spread into the prepared pan.
Bake in moderately slow oven 1-1/2 hours.
Stand 5 minutes before turning cake on to a wire rack to cool.
Ice when cold.
Icing:
Beat butter until creamy, gradually beat in sifted icing sugar.
Add orange juice; beat until smooth.
Excellent.
Melt butter in a large pot.
Add onions.
Cover and cook over low heat until tender, about 25 minutes.
Add carrots and broth. Bring to a boil.
Reduce heat.
Cover and simmer until carrots are very tender, about 30 minutes.
baking powder, salt, cinnamon, nutmeg, and ginger together in a large
Sieve flour and salt in a large bowl.<
Peel carrots and parsnips and cut up coarsely.
Chop onion and place in bowl with butter and garlic; microwave on high for 5 minutes and set aside.
In crock pot place parsnips, carrots, broth or water, the onion mixture and cover and cook high 6 to 8 hours or until vegetables tender.
Puree with hand blender or remove and puree in batches.
Season to taste. Stir in desired amount of cream to color and flavor soup.
Serve hot. Garnish with chopped fresh parsley.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.