Recipes

Carrot and Coriander Soup from Maria's Kitchen...

About 750g Carrots – roughly chopped (not peeled)

1 x Onion - roughly chopped

2 x Garlic cloves - chopped

40g butter

1 x 400g tin of crushed tomatoes

750ml Vegetable stock

Salt & Pepper

150ml Cream

1 bunch coriander - chopped

Fry carrots, onion and garlic in the butter in a large pot until all well coated with the butter add the tomatoes and stock, bring to the boil and then simmer until the carrots are well cooked. 

Add the salt and pepper and then blend. 

Add the cream and coriander and taste, adjust seasoning. This is very personal, that’s why there are no measurements.

Lemon coconut brownies from Alvina's Kitchen...

250g butter 
430g (2 cups) caster sugar 
4 eggs 
225g (1 1/2 cups) plain flour 
85g (1 cup) desiccated coconut 
3 tsp finely grated lemon rind 
60ml (1/4 cup) fresh lemon juice 
Icing sugar, to dust
Method:

Preheat oven to 180C. Line a 20 x 30cm (base measurement) slab pan with non-stick baking paper.

Melt the butter in a saucepan over medium heat. Remove from heat. Stir in sugar. Add eggs, 1 at a time, and stir until mixture is thick and glossy.

Sift the flour over the egg mixture and stir until well combined. Stir in coconut, lemon rind and lemon juice. Spread over base of prepared pan.

Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.



Date & Apricot Loaf from Meredith's Kitchen...

1 cup sugar

1 cup cold water

1 cup chopped dates and dried apricots

1 tsp baking soda

1 tsp vanilla essence

1 Tbsp butter

Preheat oven to 180°C and line a loaf tin with baking paper.

Put the above ingredients into a pot and heat until butter melts on stove .  Then add the following:

2 cups plain flour

pinch of salt

2 tsp baking powder

Lastly add: 1 beaten egg

Bake for 40 mins approx....and eat warm with butter is best!