Liverpool, Merseyside, GB
A great soup for super-food-lovin vegans and vegetarians amongst you! but its also a great basic soup that you can flourish how you choose, ends up a beautiful deep red - and is a hearty autumnal warmer-upper for the coming of fall and winter xxx
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recently added recipes
This super easy recipe will feed a crowd and makes the most awesome chilli con carne!!! Originally this illustration was created for a collectable screen printed three colour tea towel. I have more in the series and will post them up soon. Happy eating
Before I was married, my hard boiled eggs were more like bedeviled eggs after many attempts at trying to get consistently smooth peeled eggs. They were often pitted, dented and cracked. My mother-in-law, Inge’s Deviled Eggs always came out smooth and delicious. Her secret? She used an egg piercer or a pushpin and ice water. (See recipe). That really did the trick! In a pinch: No tarragon? Use parsley instead.
1 hour 30 minutes
1. Preheat oven to 175 degrees. Grease a baking dish with oil. Grate the carrots on a fine grater, should have 3 cups.
2. Mix together the eggs, oil, sugar and 2 teaspoons vanilla extract, beat. Then add the flour, cinnamon, baking soda and baking powder. At least add the carrots and nuts.
3. Bake in the oven for 40-50 minutes. Allow to cool before you pull out the cake from the mold.
4. For the cream Mix butter, cream cheese, powdered sugar and vanilla. Beat until the cream. Decorate the cooled cake with cream on top optional add more nuts.