Vegetarian Bolognese
You won’t miss the meat in this hearty vegetarian bolognese. Use whatever vegetables you have on hand to create a delicious sauce with many uses.
Carrot Cake Cookies
These chewy carrot cake cookies are a great way to use up carrots that may have gone a bit limp in your vege drawer.
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Ingredients
- 100g butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg yolk
- 3/4 cup high grade flour
- 1 teaspoon ginger
- 1/2 teaspoon salt
- 1 cup oats
- 3/4 cup grated carrot, firmly packed
Method
- Preheat oven to 180°C, fan forced.
- Soften butter and use an electric beater to whisk butter, sugars and the egg yolk together. Set aside.
- In another bowl sift flour, ginger and salt. Fold the dry ingredients in with the wet, followed by the oats and carrot. Mix well.
- Spoon tablespoons of mixture onto two baking-paper lined trays (you should have about 20 cookies). Allow some space between each cookie, although they won’t spread far. Bake for 18-20 minutes or until golden brown.