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, others had more interesting lunches, with Carrot and Sage Soup or Tomato Tart, while for others dinner

c raisins, chopped 2 tsp cinnamon 1/2 tsp cloves 1 tsp baking soda 3 eggs 1 c zucchini, grated 1 c carrot

Ingredients: 15-20 sheets of rice paper (depending on how full you stuff them) 1 carrot julienned 2 spring frying For the sauce: 3 tbsp soy sauce 1 tbsp honey 1 tbsp rice wine vinegar 2 tsp chili flakes 1) Sauté carrot

Ingredients: 1 tbsp peanut oil 2-3 onions, chopped 1 large knob of ginger, julienned 4-6 carrots, copped Add carrots and sweet potato and stir until they begin to soften. 2) Add the rest of the beans and mushrooms

This time, to cut down the richness a little, I added leek and some of our Carrot Top pesto (well, proto eggs 2/3 c cream 2 /3 c milk Nutmeg, freshly grated 2 tbsp flour 1 tbsp butter 1 leek, sliced 2-3 tbsp carrot

Ingredients: 1 tbsp olive oil 2 onions, chopped 1/2 head of garlic, chopped 2 carrots, chopped 2 zucchini

Ingredients: 1/2 small pumpkin, sliced 2 onions, sliced 4 tbsp butter 1 c milk 1/2 - 3/4 c mushrooms 4 carrots 1 tsp thyme 1 tsp rosemary 1 1/2 tsp - 2 tsp sumac 1 tsp dried orange peel 3 1/2 c stuffing 3 tbsp carrot onions and pumpkin. add about 1 c water and stew for 10 minutes until beginning to go tender. 2) Add the carrots

result: Ingredients: Base recipe: 1 c barley flour 1 c wheat flour 1/2 c + 2 tbsp butter 1/4 c water For Carrot Crackers: 2 tsp carrot ketchup (use carrot purée as a substitute) 1 tbsp extra flour Black sesame seeds This would mean that all the liquid content would have to come from the carrot or tomato, for example

Ingredients: 3 red onions, chopped 2 tomatoes , diced 3 carrots, chopped Half a head of garlic, sliced replace in the oven and allow to cook 1 - 1 1/4 hours until vegetables are almost tender (I like the carrots

Chicken and Waffles is a meal I have been sceptical of for a while, but Hubby always assured me was delicious. As far as I have always been concerned, waffles are a breakfast food (or at a push, a breakfast-for-dinner food). For his birthday dinner this year though, I agreed to try it out, and I was surprised at how well it worked. The waffles and the chicken were made using whey (as ever my cheese making experiments had left me with some), and on the side we had coleslaw from the Thug Kitchen cookbook. I also made mayo to go with it all using a herby white wine vinegar. Everything played together surprisingly well, and even more surprisingly, it also played well with a little drizzle of maple syrup. The fried chicken was pre-cooked in the oven a little as it was all leg meat on the bone, and we didn't do a batter but a crust for the chicken. I also found out that this is traditional both in the South of the US and in Amish country, interestingly. Ingredients: For the Waffles: 3 c waffles 2 tbsp baking powder 4 tsp sugar 2 c whey (or milk) 4 eggs, separated 3/4 c melted butter For the Fried Chicken: 4 chicken legs, separated at the joint into thighs and drumsticks 5 c whey 2 eggs 1/4 tsp turmeric 1 tbsp vinegar 1 1/4 c flour 2 tbsp corn meal 1 tbsp nigella seeds 2 tsp oregano 1 tbsp lime zest Oil for frying For the mayo: 1 egg yolk 3/4 c vegetable oil 1 - 2 tbsp herby white wine vinegar Salt or Season-all to taste NB You can prep the waffles and mayo ahead of time. 1) For the mayo: place the egg yolk in a bowl and begin whisking. Drop by drop add the oil, whisking all the while. When you have added half the oil, you can speed up and pour it in a little faster, but keep whisking. If it looks like the egg yolk and the oil aren't forming a smooth emulsion and coming together as you'd like, STOP adding oil and whisk until it does come together before adding more. You can add a few drops of ice cold water to help it emulsify. Once you've added the oil, or even before you've added it all if the mayo is getting too stiff, add the vinegar and salt to taste. If you have the taste you want but the mayo is still a little stiff, add a little water. Set aside in fridge until later (or do what I did and whip it up furiously as everything else is being plated, but I don't recommend it). 2) For the waffles: Mix dry ingredients together then gradually add the wet ingredients except for the egg whites. Beat the egg whites to stiff peaks then fold them gently into the batter. Heat the waffle iron (ungreased) and place about 1-2 tbsp of batter in the middle. Close it and wait a couple of minutes. When done, remove and repeat the process. We made these earlier in the day and then popped them briefly back into the iron to warm them up as needed at dinner. 3) For the Chicken: Place the chicken and the whey in a large bowl, cover and set aside in the fridge to soak for at least 2 hours before cooking. Preheat the oven to 170°C and place the chicken in a covered oven proof dish in the oven for 20-30 minutes until it is most of the way cooked. 4) Mix the egg, vinegar, turmeric together and place in a shallow dish. Mix the flour, cornmeal, oregano, nigella seeds and lime zest. One by one, dip the pieces of chicken into the egg mixture and then into the flour mixture, making sure to coat all over. 5) Heat oil in a skillet until shimmering. Place 4 pieces of chicken in the pan. Cover for five minutes, then when the chicken is turning golden brown, turn and cover again for 5 minutes. Remove the cover and continue cooking, turning occasionally, until the chicken is cooked through and crispy on the outside. 6) Drain the chicken on some paper towel then plate up, with some waffles and a little of the other components. I was surprised at how much I liked this. I initially tried it all savoury, spreading the mayo on the waffles and piling on some coleslaw before topping it off with chicken. Without the savoury components though, with just buttered waffles, chicken and a drizzle of maple syrup there was something missing. Surprisingly putting it all together worked! Not something to be had every day, or even every week, and not for a week day meal unless there is a special occasion, but it will be revisited!