January


CARROT CAKE

An easy recipe to follow.

INGREDIENTS:

  • Sunflower Oil (175ml)
  • Muscovado Sugar (175g)
  • Self-Raising Flour (175g)
  • Egg (3)
  • Carrot (140g, peeled and grated)
  • Raisins (100g)
  • Bicarbonate of Soda (1 tsp)
  • Ground Cinnamon (1 tsp)

METHODS:

  1. In a bowl add the sugar, oil and eggs and mix together thoroughly. Stir in the grated carrot along with the raisins.
  2. In another bowl mix together the flour, bicarbonate of soda and the ground cinnamon. Sift this mixture into the wet ingredients.
  3. Pour the mixture into a cake tin and bake for forty minutes at 180°C.

STIR FRY CABBAGE & GARLIC

Seasonal cabbage recipe.

INGREDIENTS:

  • Chinese Cabbage (1/2)
  • Garlic Clove (3)
  • Olive Oil (2 tbsp)
  • Salt & Pepper

METHODS:

  1. Remove the outer leaves of the cabbage and discard. Cut the cabbage into large pieces.
  2. Crush the garlic gloves.
  3. Heat the wok, once hot add the oil before adding the garlic and then the cabbage.
  4. Stir fry the ingredients making sure to constantly stirring to avoid the garlic sticking to the wok.
  5. Before serving season with salt and pepper.

CURRIED PARSNIP SOUP

A twist on your everyday parsnip soup.

INGREDIENTS:

  • Parsnip (2, finely chopped)
  • Onion (1, small, finely chopped)
  • Butter (25g)
  • Vegetable Stock (300ml)
  • Curry Powder (2 tsp)
  • Double Cream (3 tbsp)
  • Salt and Pepper

METHODS:

  1. Melt the butter in a pan and fry the onion until softened.
  2. Add the parsnips and the vegetable stock. Cook for around six minutes or until the parsnips is tender.
  3. Then add the curry powder and further cook for three minutes.
  4. Stir in the double cream and season the soup with salt and pepper before blending.