Ingredients

3 tbsp butter
2 lbs carrots, peeled and chopped
1 – 2 tsp shredded ginger
2 stick celery, chopped
2 cups vegetable stock
2 bay leaves – removed after cooking carrots
1 2/2 cups orange juice
3 tbsp sugar
1 tbsp salt, or to taste
½ tsp cayenne pepper
1 ½ cups light cream (18%)
¼ cup Drambuie

Method

1. Melt butter in a large pan over medium-high heat. Add carrots, celery, onions and ginger.  Sauté for 5 minutes or until the onions are translucent.  Reduce to medium and cook until water evaporates and carrots caramelize.
2. De-glaze the pan with vegetable stock.  Add bay leaves.  Bring to a boil, reduce heat and simmer 20 minutes.
3. Remove bay leaves and add juice, sugar, salt and cayenne.  Puree in batches in a blender.  Add cream and simmer for 15    Add Drambuie and simmer for another 5 minutes.
4. Ladle into bowls. Service with warm bread.

Makes 6 servings.

Ingredients

1 cup parmesan cheese
16 cups kale
croutons
Dressing
1 head garlic
½ cup light mayonnaise
2 tbsp. grainy mustard
2 tsp lemon juice
Salt and pepper to taste

Method

1. Peel one section of garlic and mince (set this aside).
2. Chop off 1/3 top of garlic and roast at 400°F for 35 minutes; cool.
3. After it has cooled, squeeze the garlic cloves into a small bowl and mash with fork.
4. Stir in mayonnaise, mustard, lemon juice, the minced garlic, salt and pepper and 3 tbsp. water (set this aside in fridge till needed).
5. When ready to serve – mix kale, croutons and dressing.

Recipe from Company’s Cooking

Ingredients

Chopped Zucchini (with peel) – 4 cups
Chopped peeled potato – 3 cups
All-purpose flour –  ¼ cup
Prepared chicken broth –  6 cups
Sliced leek (white part only) – 3 cups
Chopped fresh dill (or 2 ¼ tsp dried) – 3 tbsp
Chopped cooked ham – 3 cups
Can of evaporated milk – 6 oz
Chopped fresh dill (presentation) – 1 ½ tbsp

Method

1. Put zucchini and potato into 4 to 5 quart slow cooker.   Add flour.  Toss gently until vegetables are coated.
2. Add broth, leek and first amount of dill.  Stir.  Cover.  Cook on Low for 8 to 9 hours or on high for 4 to 4 ½ hours.  Cool slightly.  Transfer 3 to 4 cups vegetables with clotted spoon to blender or food processor.  Process until smooth.  Return to slow cooker.
3. Add remaining 3 ingredients.  Stir.  Cook on High for about 15 minutes until heated through.  Makes about 12 cusps.

Nutritional Information

1 cup 172 calories; 5.5 g total fat, 26 mg cholesterol, 16 g carbohydrate, 2 g fibre, 14 g protein; 990 mg sodium

Ingredients

4 cups of rhubarb, cut into 1/2” thick slices (approximately 1 lb)
1/3 cup honey
2 tablespoons water
2 cups strawberries (approximately 1 lb)
1/2 tsp vanilla extract
1/2 tsp cinnamon

Method

1. Combine rhubarb, honey, water in a saucepan and bring to a boil.
2. Reduce heat and cover, cooking until the rhubarb is tender (approximately 5 mins).
3. Remove from heat. Mix in berries, vanilla, and cinnamon.
4. Chill until cold.
5. Serve with low-fat yoghurt, top with edible pansy.

Ingredients

150 grams fresh Italian parsley (about 2 bunches)
6 spring onions
4 large tomatoes
3 lemons, (juice of)
4 tablespoons olive oil
1 cup bulgur wheat
1 cup of water (soak bulgur wheat)
1/8 tsp each of salt and pepper

Method

Combine and Serve