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carrot

Remember the avolatte? We thought we had reached peak hispster nonsense when an Aussie coffee shop started serving their soy coconut flat whites in pitted avocado halves, but now the madness has gone even further. 

In true hipster fashion, an even more obscure vegetable has been chosen as the vehicle for a new veggie latte. 

Take a bow, the humble carrot.

The team at Locals Corner, a Sydney based coffee shop, took to Facebook to share a snap of the abomination.

The frankenfood concept features a hollowed out carrot acting as the cup for the hot latte within. 

We get the whole waste not, want not thing, but seriously?

Just put it in a cup. 

The cafe has also previously served their lattes in hollowed out apples served on a saucer of pineapple, for when your latte makes you a little peckish for one of your five-a-day. 

And, of course, they tried their hand at the now notorious avolatte. 

Maybe we're just basic bit***s, but we'll take a paper cup over a hollowed-out carrot for our coffee any day.

Feature Image: Locals Corner / Facebook 

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Supermarkets are used to having a million and one complaints made to their customer service everyday. You can't make everyone happy, right?

Well, Tesco made one man very upset this week because his bag of carrot batons didn't live up to expectations.

Aaron Swift considers himself quite the carrot connoisseur, so when he came home to a bag of unruly vegetables, he took to Twitter to share his disgust.

He started off by saying: "As some may know I am somewhat a carrot aficionado and it has to be said that these @Tesco batons are the WORST."

The supermarket chain quickly responded, asking him to point out exactly what the problem is… And his reply is simply brilliant.

Aaron posted a picture of the carrots lying on a piece of paper, writing the offence of each one underneath:

"Infested," "curly," and "hacked to bits," (my personal fave) were just some of the reasons why his carrots weren't up to scratch.

Tesco clearly had no comeback and offered the "carrot aficionado" a full refund.

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We were promised an Indian summer (umm?) – but sadly there's no denying that September is feeling decidedly autumnal.

There's a chill in the air, the evenings are getting a smidgen darker that bit earlier, and we're slowing transferring our diets to more hearty stables. 

But hearty certainly doesn't have to mean stodgy: in fact, soup is just about the healthiest – not to mention the most satisfying – autumnal warmer going.

We stumbled across this AMAZING and oh-so delicious recipe for carrot and ginger coconut soup… and suffice to say we're already hooked.

Coming in at less than 100 calories a bowl, it takes just ten minutes to prepare (and about 30minutes to cook).

Serve with freshly toasted bread, or have on its own as a snack, starter, or light-lunch, the SHEmazing! seal-of-approval has now very much been granted…

Ingredients:

  • Low-sodium vegetable broth cube
  • 1 teaspoon olive oil
  • small chopped onion
  • garlic clove, minced
  • 1 teaspoon minced peeled fresh ginger
  • medium chopped red potato
  • chopped carrots
  • 250ml coconut milk
  • small chopped red pepper
  • 1/2 teaspoon white pepper
  • 1/2 cup cubed apple or pear (optional)

 

1) Taking a saucepan, bring around 1.5ltr of water to the boil before popping in the stock cube and stirring.

2) Turn off the heat and leave aside.

3) Next, heat the oil in a frying pan or wok (preferably one with a lid) and then add your onion and garlic; sauté for around three to five minutes.

4) Add ginger, potato and carrot; cover and cook five minutes, stirring occasionally.

5) Add the coconut milk and red pepper; cover with a lid and cook five more minutes.

6) Take your broth from earlier and gradually add it with ladle into the vegetable mixture. Season with white pepper.

7) Cover and cook until all the vegetables are tender.

8) In a food processor or using a hand blender, puree soup in small batches until smooth. 

9) Serve in warm soup bowls. Garnish with apple or pear cubes, if desired.

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