By trudy chiswell
This is a family favourite and cheerful with its bright colour. Children won’t even know you’re getting vegetables into them. It is a fast and easy soup recipe.
2 Tbsp butter
¾ cup finely chopped onion
3 cups finely chopped carrots
4 cups chicken stock
2 Tbsp raw rice
Salt & pepper
½ cup heavy cream
1 Tbsp soft butter
In a saucepan melt butter and sauté butter
Add stock, carrots and rice and simmer for 30 minutes
When carrots are cooked, put through a blender until smooth
Pour into saucepan and add seasoning and cream
Before serving bring to fast simmer, stirring constantly and add soft butter
Serves 4 to 6. Enjoy!
Gran’s Spice Raisin Loaf
This is my grandmother’s recipe and the family always made this at Christmas or for any other excuse they could find to enjoy this spicy raisin loaf. It makes two loaf pans.
1½ cup raisins covered with water in a pot
Bring to a boil and simmer 20 min
Drain off remaining liquid to make ½ cup and set to cool
Cream ½ cup butter with 1 cup white sugar
Beat in 2 eggs
Add ½ tsp baking soda to the raisins and add this to the butter and sugar mix
2 cups flour
2 tsp baking power
½ tsp nutmeg
½ tsp cinnamon
½ tsp mace
½ tsp salt
Mix all ingredients together by hand.
Pour into 2 greased loaf pans and bake at 350° for 1 hour. Use a toothpick to test – loaf is done when toothpick comes out clean from the loaf.
This loaf freezes well but also mellows when wrapped and left out… if it lasts that long. Enjoy!