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Roasted Carrot and Ginger soup with Thyme. 10 pounds of carrots Olive oil Fresh thyme 2 bay leaves 2 boxes of chicken broth 2 spanish onions 4 celery stalks 2 cloves of garlic 2 inches of fresh ginger, peeled and grated finely 1/2 cup of cream Salt and pepper Method Peel and cut carrots (it may seem like a lot but if you’re making carrot soup, it better be carrot-y), toss with olive oil, salt and pepper and roast at 375 degrees for 130 minutes. Turn them. They’ll be brown and black bits. That is GOOOOOD. In the mean time, chop the onions and saute in olive oil until opaque. Add the celery and garlic chopped. Add 2 boxes of low sodium chicken broth, 2 bay leaves, 4 sprigs of fresh thyme and the grated ginger. Bring to a boil and add the roasted carrots and all the goodness on the baking tray. Cover and boil for 45 minutes. Remove the bay leaves and the thyme sprigs and puree in a food processor, and then put through a sieve to make is supper smooth. Once cooled add a cup of cream, taste and season. Click here for more recipes like this |
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ALWAYS make pumpkin soup with the smaller, non carving variety! For this recipe I used some sugar pie pumpkins from www.indiangardenfarms.ca Pumpkin Soup * 2lbs pumpkin * 1 onion * 1 oz margarine * salt and pepper * milk * 1 litre of vegetable stock Method Cut open pumpkin and scoop out seeds and stringy insides Slice and chop into medium/large chunks Place on baking tray and dot butter or marg over the top or olive oil (if you had garlic in your cupboard you can add 1 or 2 whole cloves to roast on tray too) Roast for 45 minutes or so, turning over once or twice (oven moderate/hot about 220 c ) Meanwhile chop onion, place 1 oz margarine into large saucepan and cook onions gently until soft When pumpkin has roasted remove skin and place pumpkin pieces into saucepan (and cloves of garlic if available) Add vegetable stock Bring to a simmer and continue cooking for about 20 minutes stirring occasionally Place all the contents of saucepan into a liquidizer (or rub through a sieve like they did in the old days!) and pulse until a thick puree is achieved Put puree back into saucepan, add lots of salt and pepper to taste and reheat adding milk to achieve desired consistancy (if you are wanting to store soup then put it into containers straight from the liquidizer. Just add seasoning and milk when you come to use it) Makes about 8 bowls - for more recipes like this click here |
 Here is a fun, easy and healthy recipe for halloween. It’s made from frozen yogurt (75% less fat than regular ice cream) and the little Jack O Lantern oranges are fun. Once they are filled, place their little hats on and wrap in plastic wrap and put back in the freezer until they are ready to serve at Halloween! Orange & Mandarin Jack ‘O’ Lantern Treats Ingredients Thick skinned oranges Orange & Mandarin Fusion Frozen Yogurt by www.chapmans.com Method Turn the orange upside down and slice it’s bottom off Scoop the orange out from inside the main part Dry outside of orange thoroughly Use black marker pen to draw spooky face on outside Fill orange with Chapmans Orange & Mandarin Fusion frozen yogurt (75% less fat than regular ice cream) Serve immediately or place sliced top back on and wrap up with plastic wrap and place back in freezer until ready to use.. For more recipes like this click here |
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 What you'll need 1 box cake mix Ghost cup cake tins from a dollar store Icing & cake scribblers for decoration Method Follow the instructions on the cake mix pack to prepare mixture Grease and flour the cup cake tins and place on baking tray Pour prepared mixture into tins 2/3 rd full Put cakes in pre-heated over ( 180 C ) until golden brown Remove from oven Leave to cool in tins for 10 minutes then transfer to wire rack Once cool ice or/and decorate with cake scribblers |
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Candy Apples 4 cups sugar 2 cups boiling water 1/2 teaspoon cream of tartar red food colouring 12 apples Method Wash and dry apples. Skewer with sticks. (I bought a piece of dowel at the hardware store and cut into desired lengths then slightly sharpened one end) Mix together sugar, cream of tartar; add boiling water. Stir over low heat until sugar dissolves. Increase to medium heat and boil without stirring until candy thermometer reaches 310˚F. Mixture will turn a light golden colour. Remove from heat and stir in food colouring (add enough to make it a nice red). Place pot in a bowl of hot water. Dip apples, letting the excess drip off. Place on a cookie sheet line with parchment paper (I've found parchment works best as it does not stick at all) to cool. Once completely cool, wrap in wax or parchment paper. |
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Frankenstein Sugar Cookies 2/3 cups shortening 1 1/2 cups sugar 1/2 cup sour milk (to sour milk, add a drop of lemon juice to the milk) 1 egg 1/2 teaspoon vanilla 2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cream of tartar 1 1/2 - 2 cups flour Method Cream shortening and sugar. Add sour milk, egg and vanilla. Combine baking soda, cream of tartar and salt with first amount of flour and stir into creamed mixture. (Add caraway seed, if using) Add second amount of flour, using enough to bring dough to rolling consistency. Turn out on floured surface and roll to a 1/4" thickness and cut into desired shapes. Place on foil lined cookie sheet and bake for 8-10 minutes at 350˚ F. Once cooled decorate! |
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