Posts Tagged With: carrot

Carrot and potato latkes

Potato pancakes, also called latkes, are a traditional Chanukkah treat. For sweetness, colour and general good stuff, carrots have been added.

Fresh from the garden: potatoes, carrots, lemon, apples, egg, chives
Recipe source: adapted from a recipe on
Makes: about 12


  • Oven tray with rack
  • Chopping boards and knives
  • Saucepans – medium
  • Food mill or mouli with medium disk
  • Graters, citrus juicer
  • Colander
  • Bowls – large
  • Measures: ½ cup, tablespoon
  • Non-stick heavy frying pan
  • Spatula or egg slice
  • Sauce bowls
  • Scissors
  • Serving plates

  • 400g red apples
  • A lemon
  • 500g potatoes
  • 2 tablespoons plain flour
  • 1 teaspoon freshly ground black pepper
  • 3 medium carrots
  • 1 large egg
  • 1 cup Rice Bran oil
  • Salt and pepper, to taste
  • 100g sour cream
  • Small handful chives

What to do:

  • Preheat the oven to 160C with the baking tray & rack inside.
  • To make the apple sauce: Juice the lemon & quarter & core the apples & slice into 1cm thick chunks. In the medium saucepan, combine apples & half the lemon juice. Cook over low heat with the lid on, stirring occasionally, until apples are soft & beginning to burst, for about 15 minutes. Pass through the food mill & divide among half the sauce bowls.
  • To make the latkes: Peel potatoes and coarsely grate into a bowl. Add the remaining lemon juice and mix to incorporate, combining each time you add another lot of potato.
  • Meanwhile peel and coarsely grate the carrots, and then in the medium bowl, lightly beat the egg and add in the carrots. Stir in the flour with a little salt and pepper and mix well.
  • Scrape out the potatoes into the colander set over a large bowl and squeeze to press out all the starchy juices. Combine with the carrot mixture and mix well.
  • In the large non-stick frying pan, heat the oil over medium heat. Scoop up 2 tablespoons of the potato mixture in to your hands and shape into tightly compacted disks.
  • Carefully lower into the hot oil one at a time – do not crowd the pan, you may have to do this in several batches! – and cook until browned on one side and turning crispy at the edges, about 3 minutes. Turn the latkes over with egg slice and brown the other side for about 3 minutes again.
  • Carefully transfer into the oven tray to keep warm and drain and repeat with remaining latke mixture until all are cooked. Season with salt and pepper.
  • Divide between serving plates & spoon the sour cream into the remaining sauce bowls with a snip of chives on top. Add them to the plates with the apple sauce & serve the latkes hot.
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Moroccan carrot dip

Jill says, “Serve this warmly coloured and sweetly spiced Moroccan carrot dip as part of a tabletop spread, along with some olives, flat bread, grills and salad.” We say, “whoa there! This is super-delicious! We used purple as well as normal carrots and with the paprika dye the result was a neon and spiced-up bowl of yum!” And of course I used coriander – not that I’m necessarily anti-parsley – but you just would, wouldn’t you?!

Moroccan carrot dip

Fresh from the garden: carrots, garlic, lemon, olives, parsley or coriander
Recipe source: Jill Dupleix
Serves: 6 or 24 tastes


  • Medium saucepan& lid
  • Scales
  • Peelers
  • Chopping board and knife
  • Citrus juicer
  • Measures: tablespoon, ½ teaspoon
  • Bowls – large, small
  • Food processor
  • Spatula
  • Salad spinner
  • Paper towel
  • Serving bowls

  • 500g carrots
  • 1 garlic clove
  • Half teaspoon ground cumin
  • Half teaspoon paprika
  • Half teaspoon ground ginger
  • Half teaspoon ground cinnamon
  • Pinch of cayenne pepper
  • Flaked salt
  • 1 tablespoon honey
  • Half a lemon
  • 3 tablespoons olive oil
  • 2 tablespoons green olives
  • A small handful flat parsley or coriander leaves

What to do:

  • Fill the saucepan with water and set to boil.
  • Meanwhile peel the garlic clove, then peel the carrots, chop into large chunks and cook in simmering, salted water with the garlic for about 20 minutes or until soft.
  • Squeeze the lemon to yield 2 tablespoons juice.
  • Measure out the cumin, paprika, ginger, cinnamon, cayenne, salt, honey and lemon juice into a small bowl.
  • Drain the carrots into the colander, and return to the hot, dry pan for a minute or two over medium heat to dry them out further.
  • Mash or whiz the carrots and garlic in the food processor until smooth. Add the bowl of spices, salt, honey and lemon juice and mix well or whiz again, scraping down with the spatula when needed.
  • Add the olive oil gradually, while still beating. Allow to cool for a minute or two.
  • Wash, spin-dry and chop the parsley or coriander leaves to yield 2 tablespoons.
  • Spoon into serving bowls, scatter with olives and parsley leaves and drizzle with a little extra olive oil to serve.

 Notes: Where is Morocco? What other spices can you think of? What is cayenne?

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Autumn fridge soup

Today dawned cold, rainy and most definitely autumnal after a month of lovely Indian summer… perfect soup weather! And no better excuse to clean out the scary fridge drawers of limp & sad veggies, and freezer of half-blocks of icy stock…

Fridge soup: rocket, spinach, lentil goodness

Fresh (or not!) from the fridge: I used half a Spanish onion, a brown onion, a potato, a carrot, some very floppy spring onions, garlic, some rocket from about a week ago and some spinach stalks that I was saving for the chooks (sorry girls).
Recipe source: Melissa



  • 1 large, 1 med saucepans with lid
  • Kettle
  • Chopping board & knife
  • Peeler
  • Mandoline
  • Sieve
  • Measures – litre jug, cup
  • Colander
  • Bowls – big, med
  • Stick blender
  • Wooden spoon, ladle
  • Serving bowls

  • 1 brown onion
  • ½ a Spanish onion
  • 3 soft spring onions
  • 1 tablespoon extra-virgin olive oil
  • 1 knob of butter
  • Flaked salt and freshly-ground black pepper
  • 2 cloves garlic
  • 1 large potato
  • 1 large carrot
  • About a litre of vegetable stock
  • A cup of red lentils
  • 3 bay leaves
  • A bunch of spinach stalks
  • A small handful of rocket (refreshed in a big bowl of cold water for 10 minutes…)

Fridge soup, green all over

What to do:

  • Pour the stock into the medium saucepan with lid on and heat to a simmer. (I had to semi-thaw mine before I could get it out of the container…)
  • Half fill the kettle and set to boil.
  • Measure the lentils into the sieve and give them a good rinse under the cold water tap, discarding any discoloured lentils or little stones.
  • Peel the onions and dice. Peel off the first layer of spring onion, tail and then slice into small discs.
  • Heat the olive oil and butter together in the large saucepan and then add all the onions and a sprinkle of flaked salt, stirring to coat.
  • Peel the potato under running water and then slice finely using the mandoline. Add to the sweating onions.
  • Peel and chop or slice the garlic and add that in too with the bay leaves.
  • Peel and the grate the carrot straight into the saucepan.
  • Pour the hot stock into the large saucepan, add the lentils and then simmer for about 10 minutes until the potato & lentils are tender. You may need to add a little extra hot water from the kettle, depending on how big a bunch of veggies you have.
  • Meanwhile wash the leafy veg thoroughly (discarding any manky bits), shake dry and chop into bite-sized pieces. Add any stalks into the soup to start cooking first, and then add the chopped leaves. Cook for another 5 minutes to wilt the green veggies.
  • Taste the soup to check seasoning and then puree with the stick blender.
  • Ladle into bowls to serve and add a grind of black pepper to finish.
  • Eat with buttery toasted Lebanese bread, and feel all warm and sustainable, all at the same time…

Notes: Do you have to soak lentils? What’s the number one rule with the mandoline? What does sweating do to the onions?

Fridge soup, toasted pita, paper…


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Carrot and fennel soup

We love all the different combinations of vegetables that the seasons throw at us… and adding various spices can change everything! This is a lovely silky variation of soup…

Fresh from the garden: carrot, fennel, onion, thyme, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes


  • Kettle
  • Chopping board & knife
  • Scales
  • Potato peelers
  • Graters
  • Paper towel
  • Stockpot & lid
  • Measures: jug, tablespoon, teaspoon
  • Bowls – big, medium, small
  • Wooden spoon
  • Medium heavy-bottomed saucepan
  • Stick blender
  • Serving bowls

  • 2 onions
  • 1 large thyme sprig
  • ½ teaspoon cumin seeds
  • 50g butter
  • 1kg carrots
  • A head of fennel
  • 1.25 litre stock (or 1 tablespoon bouillon & 1.25 litre boiling water)
  • Cooking salt
  • Flaked salt and black pepper
  • A little bunch of coriander

 What to do:

  • Fill the kettle if using and set to boil.
  • Peel and thinly slice the onions. Wash and pat dry the thyme sprig and strip off the leaves.
  • Melt the butter in the stockpot, then add the onions, the cumin and thyme, and cook over a low heat until tender for about 10 minutes.
  • Meanwhile, wash & peel the carrots, then grate them and reserve in a big bowl.
  • Wash, then top and tail the fennel, discarding the discoloured outer layer if desired. Slice the fennel as thin as you can.
  • After the 10 minutes, add the carrots & fennel to the onion and add a teaspoon of salt. Stir, then cook gently for 5 minutes with the lid on.
  • Add the stock or bouillon and water, bring to the boil then lower the heat and simmer until the carrots & fennel are tender, about 20 minutes.
  • Wash the coriander and spin dry. Pick the leaves from the stalks and very finely chop the stalks. Gently chop the leaves but leave them quite big.
  • When done, blitz with the stick blender, season to taste and serve into your bowls. Garnish with the chopped coriander.
  • Serve right away or chill overnight to serve cold the next day, perhaps with a little sour cream drizzled in…

Notes: What is bouillon? How do you make stock? Why do we leave the coriander leaves quite big?

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Simon Rimmer’s carrot and coriander falafel

Simon Rimmer is a British chef with a reputation for heading wonderful vegetarian restaurants in England whilst not actually being vegetarian himself. He has written four cookbooks.

Fresh from the garden: carrot, chilli, coriander, parsley, mint


  • Frying pan
  • Mortar & pestle
  • Peelers, sieve
  • Kitchen paper
  • Salad spinner
  • Chopping board & knife
  • Lemon juicer
  • Garlic press
  • Food processor
  • Spatula
  • Grater
  • Plate
  • Slotted spoon & metal spoon
  • Measures – tablespoon, teaspoon, ½ teaspoon
  • Serving plates

For the falafels

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 x 400g cans chickpeas
  • salt and freshly ground black pepper
  • 1½ teaspoons baking powder
  • 2 tablespoons plain flour
  • 100g carrot
  • 1 red chilli (optional)
  • 1 garlic clove
  • A small handful fresh coriander
  • A small handful fresh parsley
  • 1 lemon
  • vegetable oil, for frying
  • sesame seeds, to garnish

For the yoghurt dip

  • 100ml Greek yoghurt
  • A small handful fresh coriander
  • A small handful fresh mint
  • 1 lime
  • 1 tablespoon tahini

What to do:

  • For the falafels, toast the cumin and coriander seeds in the dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in the pestle and mortar.
  • Peel and finely grate the carrot & squeeze the moisture out a piece of kitchen paper. Wash, spin-dry the coriander, parsley and mint and finely chop to yield 2 tablespoons of each. Reserve some of the coriander and all of the mint for the yoghurt dip. Zest the lemon and peel and crush the garlic clove. Juice the lime. Drain the chickpeas into the sieve & rinse.
  • Blend the toasted spices together with the rest of the falafel ingredients in the food processor until well combined.
  • Shape spoonfuls of the falafel mixture into balls and set aside on a plate.
  • Meanwhile, heat 1cm vegetable oil in the frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.
  • For the yoghurt dip, combine the Greek yoghurt, coriander, mint, lime and tahini in the jug of the stick blender and whizz until smooth.
  • Serve the falafels with the yoghurt dressing and toasted pita breads if you have them!
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