Comfort Food

Winnie's comfort food...with lashings of hot tea!

Winnie: Spiced carrot soup

Colleen: Oven baked butternut and feta risotto

Kelly: Caramelized pork belly & steamed buns with pickles

Mascha: Spinach feta scrolls with homemade puff pastry

Kelly: Salmon aburi

Winnie: Leek and cheese bites

Mita: Sticky toffee pudding and butterscotch

Spiced carrot soup

Veg oil

Onion

Garlic

Ginger

Red chilli

Curry powder

Garam masala

1 kg carrots

2 strips orange zest

400ml coconut milk

700ml stock

Lemon grass

1. Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest.

2. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 10 mins until the carrots are really soft. Add some garam masala (optional) at this point and simmer for a further 5 mins. Remove the lemongrass and orange zest, then blend  until smooth. Ladle into bowls and top with a swirl of reserved coconut milk (preferably the thick cream!!!). Garnish with coriander if you wish!