Today its time again to make carrotsoup for my freezer.  Yes I know I have posted about my carrotsoup before and even put up the recipe for y’all. I wont do that now, instead I will provide you with the link to the recipe on my blog so I wont have to retype or copy paste it all. Here you can find the recipe of my carrotsoup for those interested in it. Anyhow, thats my project of the day again. I like making things like that. It takes some time and effort but its not too expensive and difficult to make and the best of all is that it tastes awesome. The taste of carrotsoup always brings back memories from the past, good memories, memories about my mom making jelly and pancake pie, applepies, cakes cookies and more. I just hope that I can find the space in my freezer for it because its pretty full allready and  I have 6 liters of soup comming up! Not al that will go in the freezer because we will eat a part of it tonight for diner and maybe I will have a plate for lunch aswell when its ready. All righ now you guys have been updated again about my whereabouts, I shalll return to the kitchen to check on my soup. Take care !!

With Christmas when my mom was here I had asked her to make some carrotsoup like she used to make  as long as I remember. I just love that soup and we had bought our selfs a new refridgerator with a freezer with 3 drawers so I wanted to  put some in the freezer too.  And ofcourse my mom made a load of soup and it was delicious as always. We froze in a few liter soup that she had made extra. But all that soup.. well… its all gone.. we ate it all in January and February allrdy and  a few weeks ago it started itching again.. I wanted to have carrotsoup.. Now our normal grocerystore where we always go was doing a redecorating that would last till half april so I was going to wait till then… And this week it was reopened.

So I bought  all the Ingredients I needed and today I made that famous carrotsoup myself.. for the first time.. And it was delicious, just like my mom makes it. Good job eh? Thank goodness I made a lot of extra so next time when I want  some carrotsoup again, all I need to do is open my fridge n get myself a pack of frozen carrotsoup out. Since that soup turned out so well when I tried to make it by myself, I wanted to share the recipe here. So you guys can try it for yourself :). I am using European/Dutch measurements so you might want to google up to converse to your own country.

Carrotsoup  (+/- 8 portions)

• 500 gram Wintercarrots (those are like the biggest carrots u can find XD) fresh ofcourse.
• 1 onion
• 2 toes of garlic (I used garlic paste thats rdy to use)
• 4 beef bouillon blocks (make sure its for 2 liter bouillon)
• 40 grams margarine (butter)
• 40 grams flour (all purpose)
• 2 liter water
• 3/4 teaspoon curry powder
• 150 gram grounded beef)
• 1 thin leek
• parsley hacked in small pieces for finishing touch.
• salt and pepper

Clean the carrots and cut them in  big slices. Peel the onion and cut it in tiny pieces. peel the garlic and  use a garlic press to make 2  toes into paste.

Use a BIG soup pan thats large enough for  all ingredients to fit when the soup is finished.  Put in the pan: 2 liter water, the carrot slices, the cut onion, the pressed garlic and the bouillon blocks. Bring it to boiling and let it boil for 15 minutes.

Take a large bowl (or 2) and a sieve and pour the soup  thru the sieve into the bowl(s) so u have a clear bouillon left over. The carrot and onion and garlic that u catched in the sieve you going to have to mash completely (I used my kitchen machine with blades for this) U can put all the bouillon back together in the big pan and keep the mashed carrotmix seperated for now.

In another pan you melt the butter and stir the flour through it when its melted. Then little by little you add some bouillon as you keep stirring till you have a lightly bound soup.  Add this lightly bound soup back with the rest of the bouillon int the large pan and add the mashed carrotmix aswell. Now its time to test the taste of your soup first time. add a lil bit of the currypowder and try again.. then add  a little more if neccesary and some salt and pepper just the way you like it.

From the ground beef you gonna have to make tiny lil balls. Bring your soup back to boiling and add the lil meatballs. let that boil for about 10 minutes. In  that time  you can cut the leek into  small/thin slices (rings) and let those boil aswell for 5 minutes in the soup. (If you want to freeze in the soup then seperate what you going to use right away and add the leek to that so the part you going to freeze dont have the leek. You will have to add that when you going to use the soup.) Last but not least, when serving the soup sprinkle a little bit of the  hacked parsley after pouring the soup into bowls/plates.

Make sure the soup has cooled down before you freeze it. enjoy 🙂

Wentelteefjes is also known as: Sop in the pan and French Toast. Instead of tossing away bread that’s not fresh anymore, you can make a delicious brunch out of it for yourself, or the kids, for lunch or breakfast or maybe even as a dessert if you add some fruit.

I was thinking what to eat for breakfast/lunch and realizing my bread is not really fresh anymore. Then I remembered my mom made wentelteefjes sometimes.. I realized that its a great tip to put on my blog. I know most people know French Toast, but I also know that just like me, many people easely forget about it and just toss away there old bread or take it to the duckies in the pond (I myself do that often :))

For those who don’t remember the recipe, I put it right here for you to use!

What you need for 4 slices:

• 4 slices of old/dry bread.
• 1 large egg or 2 small ones.
• 1,5 dl milk (150 gram).
• a full tablespoon with sugar.
• butter or margarine to fry in.
• cinnamon mixed with sugar to use as topping.

And thats all the ingredients, most of us have them usually in the kitchen already so lets get it done.

Before you start here some tips to take with you so you don’t end up with a messed up lunch XD.

It takes up to about 15 minutes to make 4 slices. If you want to make more then 4 slices of bread then you may want to either make more mix in a mixing can and pour it from there in the soup plate or make your mix again and again for more because the recipe is  measured to fit in a deep/soup plate. Make sure you use enough butter to fry in, else the wentelteefjes will stick to the pan and can burn easely. Don’t let them get cold but eat them right away and do your dishes later, you will regret it  if you have to eat them cold o.o;.

Ok lets get it over with now and make those wentelteefjes.

Mix in a plate (or can) with a cooking whip or a fork, the eggs, the milk, and the sugar till the sugar is all melted.  Let a spoon with butter (margarine) melt in a pan and take the pan off the stove. Put one slice of bread in the deep/soup plate filled with the egg-mix. Count till 3 and turn the slice of bread around.  Put your pan back on the stove and carefully put it in the pan. The heat of the stove should be not too high and fry the wentelteef gold-brown. Turn it around and fry the other side as-well gold-brown. Now take a normal plate and let the wentelteef slide from the pan on the plate. Last but not least pour some of the sugar/cinnamon mix on your slice and you are ready to eat :). Repeat the above for the other slices and your brunch/lunch.snack is  done :).