Antarctica & the Pomegranates (organic pumpkin soup)

Our son observed that this recipe is about the Antarctica served on a plate..

The pomegranates are the bears..

The soup is warm and cosy in such a setting..

ENJOY!

Let’s start..

INGREDIENTS

  • 4 ORGANIC PUMPKINS (2 SMALL & 2 MEDIUM SIZED)
  • 2 MEDIUM SIZED POTATOES
  • OLIVE OIL (GREEK)
  • 1 LARGE ONION (CHOPPED)
  • 2 GARLIC CLOVES
  • A HANDFUL OF CORIANDER LEAVES
  • POMEGRANATE SEEDS
  • SALT & PEPPER
  • GINGER POWDER
  • BUKOVO (CHILLY FLAKES)
  • 1 CHICKEN CUBE/STOCK (KNORR OR AN ORGANIC ONE)
  • WATER FOR THE STOCK
  • GREEK FETA CHEESE

PREPARATION

  • Peel the pumpkins (and remove the seeds) and peel the potatoes
  • Cut them in smaller pieces (not too small)
  • Prepare the casserole, by adding some olive oil and heat the pan
  • Add the chopped onion & crushed garlic and cook for five minutes or until softened
  • Add the pumpkins & potatoes & stir well for five minutes whilst adding the salt, pepper, bukovo & ginger powder 
  • Add the water and the chicken cube (and make sure the ingedients in the casserole are covered by the water) 
  • Boil and cook until everything has softened
  • Add the coriander leaves
  • Use the electric mixer to smash everything and make it look nice, soft & creamy (the more water you have added in the previous steps, the more watery the soup may become)
  • Taste to allow for more salt & pepper if required
  • Cook for another 5-10 minutes 
  • Soup is ready to enjoy
  • Serve in your favourite bowls and add the feta cheese & the pomegranates

7LR’s signature carrot cake

Olive oil at its best..

INGREDIENTS

  • 5 eggs
  • 1 cup of spelt flour
  • 1 + 1/4 cup of white self-raising flour 
  • 2 large grated carrots 
  • 1 red skinless & grated apple
  • 1 + 1/2 cup of brown sugar 
  • 2-3 tsp cinnamon
  • 1/4 trimmed fresh ginger
  • 1tsp powder ginger
  • A pinch of salt
  • 1 cup of olive oil
  • 1 tbsp baking powder
  • 1 tsp cognac

PREPARATION

Are you ready & all handy?

  • Mix sugar and flour together in a large bowl
  • Stir well the dry ingredients
  • Add the grated carrots, apple, ginger, salt & cinnamon to the dry mixture
  • Separate the yolk from the white of the eggs
  • Whisk the whites separately in a different bowl to create your fabulous meringue 
  • Whisk the yolk of the eggs in a separate bowl
  • Add first the yolk to the rest of the mixture and stir well
  • Then carefully add the meringue to the rest of the mixture
  • Add the cognac
  • Add the b.powder
  • Lastly add the olive oil (tip: if too oily, you may need to add some more self-raising flour, so overall the self-raising flour will be approx. 1+ 1/2 cups)
  • Stir everything well

BAKE TIME

  • Grease a cake tin with some olive oil
  • Place the cake tin in the oven (approx.45 minutes to an hour: 220* for the first 10-15 minutes; then 180* degrees)

NB: Instead of a large cake tin, you could prepare the cake in two smaller ones as in the photos!

ENJOY

Enjoy this delicious carrot cake prepared with the best ingredients ever, including the amazing Greek olive oil. 

7LittleRubbers’s (7LR) inky recipes

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