On one slice
layer grated carrots, red onion, sprouts, tomatoes, and cucumber.
Not exact matches
Carrot Cake Recipe Yields 24 cupcakes / one 9 - inch two -
layer cake / one 8 - inch three -
layer cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams
grated peeled
carrots (from about 5 - 6 large
carrots) 2 inches fresh old ginger, finely
grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Method:
2 green cabbages (3 kg) Save some of the outer
layers of the cabbage for packaging on the top 800 g / 7 cups
carrots (6 medium size
carrots) or beetroot 15 g / 1,5 tbsp
grated ginger 15 g / 1,5 tbsp minced garlic 15 g / 1 tbsp fresh
grated turmeric (optional) 30 g / 3 tbsp ground turmeric 5 g / 1 tbsp caraway seeds 5 g / 1 tbsp fennel seeds 2 tbsp / 30 g himalayan sea salt (optional, you can do it without salt, but it speeds up the process)
Grate the
carrots in a food processor or with a coarse grater, and put them on a double
layer of paper towels.
Greasing with olive oil a 13 x 9 ceramic dish, I
layered cooked the cooked kale then the parsnips then
grated cheese, cut up celery and fennel and cooked leeks then
grated cheese, finishing with cut up
carrots then
grated cheese and pouring the cream mixture on top finishing with with
grated nutmeg and fennel fronds.
Place a collard green on a plate, sprinkle a
layer of
grated carrot and beetroot along the centre.
The soup begins with deeply caramelizing a lot of onions, then adding other bits; garlic, celery,
carrots, finely
grated ginger, seasoning each
layer as it goes in.