I had a lot of carrots to get rid of before going overseas.
Ingredients 2 tablespoons olive oil 1 kg carrots, peeled and roughly chopped (I used 1 bag, by the time I had peeled and taken the tops off I ended up with about 850g) 1 large onion, chopped 5 cloves minced garlic 1 L chicken stock or vege stock 1/4 cup white miso paste, or more to taste optional: 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled) - I don't like ginger so left this out
Heat oil in heavy large saucepan over medium heat. Saute carrot, onion and garlic until onion is translucent, about 10 minutes. Add stock (and ginger). Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
Whizz it all up until smooth. In a small separate bowl, whisk together the miso and about a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste. I didn't need to add any additional salt or pepper.
As you can see from the top picture I made 6 1/2 poritons
Cook the fish as per the instructions. Layer baby spinach, other veges, dollop of Greek yoghurt and some sweet chilli sauce
Top with the cooked fish, wrap up and enjoy! Very satisfying and very quick! I recently used fish fingers which work well! I splashed a bit of lime juice on them after they were cooked too.
Amarula Pannacotta is currently setting in the fridge! I found the powdered gelatine kind of annoying to use, and the panna cotta seems to have developed a skin. May have been my poor technique and letting it all bubble over the saucepan (too hot!!)
So the pannacotta had a skin which wasn't great, and was only set about half way down. The top was still cream-like and the bottom had a bit of gelatinousness you expect of pannacotta but not enough. There didn't seem to be enough gelatine to set the whole lot. Needs some tweaking...
I found this recipe on the Amarula website. It serves 30 so I will need to cut it down significantly but it might be interesting to compare! I prefer gelatine leaves to powder.
Ingredients - cabbage - carrot - onion, whatever else you want in the coleslaw - greek yoghurt - sweet chilli sauce
Chop up the veges into thing strips or use a potato peeler to make long thing strips of carrot. Dollop on a spoon of greek yoghurt and a schlurp of sweet chilli sauce. Mix well. Enjoy!
I cheated recently and bought the coles packet of chopped up veges for stirfry/coleslaw. Less wastage when making salads just for me!
Pizzas were one of the first thing I started cooking... and they're so yum.
I use aldi wrap bread as the base Pasta sauce for the tomato base Then I put my toppings on, sometimes frying the chroizo, bacon and mushrooms first, sometimes not. You can potentially use anything you have in the fridge/freezer, see some suggestions below. Top with pizza cheese/grated cheese Into the oven until brown! Yum