How to Make Onion Juice

 How to Make Onion Juice

  • Juicer- If you have a juicer, this is the easiest way to make onion juice. Just peel the onion, cut it in half and put it in the juicer. 
  • Blender/Food Processor- Peel the onion and cut it into about 4 sections, then put them into your blender or food processor and start blending. Lastly, strain the mixture so that only the juice is remaining.
  • Grater  Peel the onion and cut it in half. Grate both halves of the onion over a dish and then strain the mixture to get just the juice.
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Thandai-Holi special Drink

Holi special Drink/Summer Drink Health Benefits of Thandai:

Thandai is a refreshing milk based beverage specifically associated with the Holi festival. During dry summer winds, Thandai makes you feel cooler and have many other health benefits as well.

Fennel seeds possess volatile oils which are known for its antioxidants, anti-flatulence, cooling properties.

Peppercorn is considered as the king of spices, it has medicinal properties as it has piperine in it. It is also loaded with many minerals like manganese, zinc, calcium, iron and vitamin A.

Watermelon seeds are one of the best sources of energy, protein and iron.

Rose petals are very good for digestion problems and menstrual irregularities.

Almonds are loaded with healthy fats. It is also a rich source of vitamin E and are known for their antioxidant effects.

Poppy seeds they contain iron, phosphorus and fiber. They also contain thiamine and riboflavin as well as B vitamins. The presence of linoleic acid in poppy seeds protects the body from heart attacks and other heart disorders.

Pumpkin seeds are high in Omega 3 fatty acid and the heart-healing mineral-magnesium, which is also Nature’s natural relaxant.

Saffron-the active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, anti-oxidant, digestive, anti-convulsant.

Milk is a complete food. It is good source of calcium and protein for vegetarians. It is also a rich source of micro nutrients like zinc, phosphorus and iron. Cold milk is known to be an antacid and have cooling effects on the body.

Christmas Tree pizza Recipe,christmas tree pizza pillsbury,christmas tree pizza


1 onion, finely chopped
1 carrot, grated
1 tbsp olive oil
1 tsp dried sage
1 tsp sugar
 4-5chopped tomatoes
1packet of bread mix
1/4cup grated mozzarella
400g spinach
2 peppers, one red one yellow


Sweat the onion and carrot in a pan with the olive oil for until soft. Season, add the dried sage and then tip in both tins of tomatoes and bubble on a medium heat.Allow to cool and then make a smooth paste with a blender.Preheat the oven to 200C/180C fan/gas 6. Make up the dough smooth.Roll out to cover a floured baking tray which you have.Bake in the oven for 5 minutes until the dough has become firm.Meanwhile steam the spinach until wilted, squeeze out all the liquid and set aside.Make your tree decorations by cutting star shapes out of the yellow pepper. Then chop tiny jewels out of both the yellow and red peppers.Take the pizza base out of the oven and then spread evenly with the tomato sauce.Decorate evenly with wilted spinach and scatter with mozzarella cheese. Return to the oven and bake for 10 minutes until golden.Allow to cool slightly then slide off the baking sheet onto a cutting board. Using a pizza cutter cut into triangles. Add your pepper tree decorations and serve.

Health Benefits of pizza:

Pizza has always been seen as a meal high in fat and big guilt factor.But, according to a study, it can also cut your risk of developing a range of cancers.
Researchers discovered that those who ate pizza at least twice a week were 59 per cent less likely to develop cancer of the oesophagus, had a 34 per cent lower risk of throat cancer and were 26 per cent less likely to get colon cancer.There is growing evidence of the health benefits of a diet rich in tomato sauce, but this is the first time that experts have claimed eating pizza can fight disease.
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Prawn Dumplings pot recipe christmas special,prawn pot sticker dumplings,prawn pot sticker recipe


500g green prawns, peeled, roughly chopped
2 tsp grated ginger
2 spring onion, finely chopped
70g water chestnuts, finely sliced
2 tbsp oyster sauce
won ton wrappers
1/2 cup boiling water



Mix prawns, ginger, spring onions, water chestnuts and oyster sauce together.Place a heaped tbsp of the mixture in the centre of a wrapper. Dip your finger in a small bowl of water and apply edge of the wrapper. Fold in half, pinching the seams enclosing the prawn mixture together. Bring the two sides together at the front and squeeze. Continue with remaining ingredients.Bring the kettle to the boil. Heat a large non-stick frying pan on medium-high and spray lightly with oil. Place pot stickers in the frying pan and cook until just browning on the bottom before adding half a cup of boiling water.cook for few minutes until water has been absorbed. Remove from the heat and Serve pot stickers with soya sauce or sweet chilli sauce.

Health Benefits of chestnuts:

Chestnut is a good body builder food and recommended in cases of emaciation .Chestnut aids in the care of the teeth and treatment of pyorrhea. The leaves are used as remedy in fever.
Chestnut is use in convulsive cough such as whooping cough and in other condition of the respiratory organ. Chestnut can help repair microscopic holes and leaks in blood vessels and capillaries; it can also help make the vein wall elastic therefore preventing swelling and damage.

Nutrition Values of chestnuts:

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Amla Rice(Indian gooseberry),amla rice recipes,indian gooseberry recipes,indian gooseberry rice recipe,amla rice preparation


7 amlas (indian gooseberries)
1/2 cup grated coconut
4 to 5 sliced green chillies
salt to taste
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 tbsp peanuts
1/2 tsp chana dal
1/2 tsp urad dal
5 dry red chillies
a pinch asafoetida
6 curry leaves
a pinch turmeric powder
2 1/2 cups steamed rice
1/4 cup boiled green peas


Wash and chop the amla around the seed and discard the seeds.Combine the amlas, coconut, green chilles and salt and blend in a mixer into paste, adding little water. Keep aside.Heat the oil in a pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the peanuts, urad dal, chana dal, chillies, asafoedita and curry leaves, and saute for a minute on a medium flame.Add the ground amla paste and turmeric powder, mix well and cook on a slow flame for 3 minutes, stirring once in between.Add the steamed rice, green peas and salt and mix gently, cover and cook for 2 minutes on a medium flame.Serve hot.

Benefits of Amla:

Amla promotes Digestion,Amla Benefits for Diabetes,Amla improves Skin Health,Reduces Cholesterol,Prevents Cancer,for Weight Loss.

Ohter benefits:

  • Amla is a source of Vitamin-C which makes it a mighty medicine against cough and cold. Its intake can provide immunity to the body and helps in reducing flu and throat infection.
  • Amla can be helpful in preventing mouth ulcers. Rinsing with amla juice can reduce the occurrence of it.
  • Amla has anti-inflammatory properties. It can reduce pain and swelling and is helpful against diseases like arthritis.
  • Amla is a stress reliever and can help in inducing sound sleep.
  • Amla helps in improving memory and improves cognitive functions. It also aids in improving central nervous system of the body.
  • Age related macular degeneration can be avoided by its consumption.
  • It aids in proper functioning of liver and urinary system.
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Himalayas Salt Brick Grilled Chicken,himalayan salt block grilling,himalayan salt block chicken recipes,himalayan salt plate chicken recipes


2 (4 by 8 by 2-inch) salt blocks
1/2kg chicken, preferably free-range
2 tbsps olive oil
4 garlic cloves, halved lengthwise
½ tbsp coarsely ground black pepper
Juice of ½ lemon


Place the salt blocks on a grill grate of a gas grill over low heat, close the lid, and warm for 10 minutes while you prepare the chicken. Turn the heat to medium and heat the block for 10 more minutes. Its surface should be about 375°F. If you are using a charcoal fire, set up a bilevel fire with half the grill set up for low heat (one layer of coals) and the other half set up for medium heat (two layers of coals). Remove and discard the neck and package of innards from the cavity of the chicken. Place the chicken, breast side down, on a cutting board. With a large knife or poultry shears, cut down the length of the spine on both sides. Remove the spine. Cut the breast side of the chicken in half lengthwise. You will now have two chicken halves. Wash the halves in cold water and pat dry with paper towels. Coat with the olive oil and rub all over with the cut sides of the garlic cloves; afterward tuck the pieces of garlic under the edges of the skin. Season all over with the pepper. Clean the area of the grill grate not occupied by the salt block with a wire brush. Put the chicken halves, skin side down, on the grill grate and, using grill gloves or thick oven mitts, put a hot salt block on top of each half. Close the lid and cook until the chicken skin is crisp and deeply grillmarked, about 15 minutes.Remove the blocks using the grill gloves, flip the chicken halves with tongs, put the blocks back on top of the chicken, close the lid, and cook until an instant-read thermometer inserted into the inside of the thicker thigh registers 170°F, 10 to 15 minutes. Remove the salt blocks, transfer the chicken to a clean cutting board, and let rest for 5 minutes before cutting into parts. add lemon juice and serve.

Health Benefits of Himalayas Salt Brick:

  • Controlling the water levels within the body, regulating them for proper functioning 
  • Promoting stable pH balance in the cells, including the brain. 
  • Encouraging excellent blood sugar health 
  • Aiding in reducing the common signs of aging 
  • Promoting cellular hydroelectric energy creation 
  • Promoting the increased absorption capacities of food elements within the intestinal tract 
  • Aiding vascular health 
  • Supporting healthy respiratory function 
  • Lowering incidence of sinus problems, and promoting over-all sinus health 
  • Reducing cramps 
  • Increasing bone strength 
  • Naturally promoting healthy sleep patterns
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Rajma Guggillu (Rajma sundal Healthy ayurvedic recipe)


Rajma - 1/2 cup.
coconut - 3 tbsp.
oil - to fry.
salt - to taste.
ginger - 1tbsp grated
Red chillies - 2 
curry leaves - few.


Soak the Rajma over night or 10 hours with more water. Then pressure cook it for 6 to 7 whistles, till it becomes soft.Heat the oil, add mustard seeds, when it splutters, add urad dal, curry leaves, red chillies.
When dal's turns golden brown colour, add grated ginger and saute for few seconds.
Then drain the water completely from rajma and add to it.Add salt..Saute for few minutes, till the moisture in Rajma goes off.Add grated coconut, and mix well. Remove from the flame.Now Rajma sundal is ready for Navatri vratham.


you can use cooked rajma water for making rasam or charu, and as a vegetable stock.You can make chana Guggillu with the same prosses.

Benefits of Rajma(Kidney Beans):

Maintains Blood Sugar,Good For Brain,Cardiovascular Benefits,Calorie count,Improves bowel movements.

Calaries of Rajma:

Amount Per Serving
  • Calories240.0
  • Total Fat8.0 g
  • Saturated Fat4.0 g
  • Polyunsaturated Fat0.0 g
  • Monounsaturated Fat0.0 g
  • Cholesterol0.0 mg
  • Sodium1,220.0 mg
  • Potassium0.0 mg
  • Total Carbohydrate34.0 g
  • Dietary Fiber0.0 g
  • Sugars0.0 g
  • Protein10.0 g

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    Veg Manchuria Roll vegetable manchurian roll recipe vegetable manchurian dry


    Cauliflower, grated  1/4 small 
    maida  3 tbs 
    Dark soy sauce  3 tbs 
    Oil  2 tablespoons and  to deep fry 
    Ginger, chopped  1 inch piece 
    Garlic, chopped  4-6 cloves 
    Green chillies, chopped  3  
    Sugar  1 tbs
    Cornflour 2 tbs
    Spring onions with greens, chopped  
    vinegar  1 tablespoon 
    bread crumbs

    Take carrot in a bowl. Add cabbage, cauliflower and salt and mix. Add mida and dark soy sauce and mix well,  dost with bread crums,Shape into marble sized balls. Heat sufficient oil in a wok and deep fry the balls till golden. Meanwhile heat two tablespoons oil in a pan. Add ginger, garlic and green chillies and sauté till brown. Drain and add the fried balls and stir. Add half a cup of water and dark soy sauce and stir. Add sugar and salt and mix. Mix cornflour with a quarter cup of water and add to the pan and stir. Add spring onion with greens and mix well. Add vinegar and mix. Slit the rolls without cutting through. Put some of the Manchurian mixture in roll and press.serve it hot.

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    hyderabad special haleem


    ½ cup each of chana dal, urid dal, mung dal and barley
    ½ cup wheat berries
    1 kg beef or lamb on the bone, meat cut into chunks
    2 tbsp crushed garlic
    2 tbsp grated ginger
    2.5 litres water
    2 tbsp clarified butter (ghee)
    pinch of saffron colour (optional)
    ¼ tsp ground fenugreek
    1 tbsp ground coriander
    1 tbsp ground cumin
    1 tbsp chaat masala spice mix
    1 tbsp chilli powder
    1 tsp turmeric
    125 ml vegetable oil
    2 onions, sliced
    1 tbsp garam masala

    For Serve:

    chaat masala spice mix
    finely sliced green chilli
    julienned ginger
    coriander leaves
    sliced lemon


    Soak the dal and barley together overnight. Partly crush the wheat berries in a mortar and pestle and soak for 1 ½ hours.

    Put the lentils and grains, meat and bones, garlic, ginger and water in a large, heavy-based pot and bring to the boil. Simmer for around 2 hours, stirring occasionally.Remove the bones and continue to cook until the meat starts to fall apart (about another hour). Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, chilli powder, turmeric and salt and cook for another hour, stirring regularly to help the ingredients break down and blend into each other. The stew will start to look very thick and sticky.Heat the vegetable oil in a frying pan and fry the onion until brown and caramelised. Add the onion and garam masala to the stew. Cook for a further 15 minutes.Serve into plates and garnish with the remaining fried onions, chaat masala, chilli, ginger, coriander and lemon. Serve with roti, naan or chapattis.
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    cheesy chicken triangle breads


    5 bread slices
    few tbsps mustard paste or chilli tomato sauce
    1/2 cup cooked shredded chicken
    3 tbsps grated cheese
    dried herbs
    few tbsps chopped tomato (remove pulp)

    For sauce:

    1 tbsp butter
    1 tbsp maida
    1/2 cup low fat milk
    few tbsps chopped capsicums
    salt to taste
    pepper to taste
    pinch of dried herbs 


    Wash chicken pieces, boil with a cup of water, salt and pepper till the chicken cooks. Debone and shred it.Prepare the white sauce by melting butter in a heavy bottomed vessel. Add maida and stir on low to medium flame for 2-3 mts. Add the chopped capsicums and stir for half a mt. Remove from heat and add the milk slowly while stirring constantly. Return to heat and cook stirring continuously till it turns thick. Add salt and pepper to taste. Remove from heat, add 2 tbsps grated cheese and combine. Add the shredded chicken to the sauce along with dried herbs and combine. Spread mustard paste or chilli tomato sauce to each bread slice. Spread the cheesy chicken mixture, sprinkle grated cheese and few tomato pieces.Grill in a hot oven for 8 mts or till lightly browned.
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    Garlic Bread


    • 1 16-ounce loaf of Italian bread or French bread
    • 1/2 cup (1 stick) unsalted butter, softened
    • 2 large cloves of garlic, smashed and minced
    • 1 heaping tablespoon of freshly chopped parsley
    • 1/4 cup freshly grated Parmesan cheese 
    • Method : 
    • Toasted bread:
      •  Preheat oven to 350°F.
      •  Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
      •  Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.
      •  Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.  
      • Soft bread:
        Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

    panner burger

    For The Cutlets1 1/4 cups grated paneer (cottage cheese)
    1/2 cup curds
    1 1/2 tsp chilli powder
    1/4 tsp turmeric powder
    3/4 tsp ginger paste
    1/2 tsp garlic paste
    1 tsp besan
    3/4 tsp chaat masala
    1/2 tsp kasuri methi
    3/4 tsp garam masala and salt to taste
    1 tbsp oil
    2 tbsp chopped onions
    2 tbsp chopped capsicum
    3/4 cup bread crumbs

    For The Mint Chutney:

    1 cup chopped mint leaves
    1/2 cup chopped coriander
    1 cup roughly chopped onions
    1 tbsp lemon juice
    1/2 tbsp sugar
    2 green chillies , roughly chopped
    1/2 tsp roughly chopped ginger
    salt to taste

    To Be Mixed For The Minty-mayo Spread1/2 cup mayonnaise
    1/3 cup mint chutney , recipe above

    To Be Mixed Into A Salad1/4 cup capsicum , cut into juliennes
    1/4 cup shredded cabbage
    1/4 cup thinly sliced onions
    1/4 cup finely chopped spring onions greens
    1/4 cup carrot juliennes
    1 tsp chaat masala

    Other Ingredients4 burger buns
    4 tsp melted butter
    4 cheese slices
    4 lettuce leaves
    Method :
    For the cutlets:

    Combine the curds, chilli powder, turmeric powder, ginger paste, garlic paste, besan, chaat masala, dried fenugreek leaves, garam masala and salt in a bowl and mix well.
    Add the paneer, mix well and keep aside to marinate for 15 minutes.
    Heat the oil in a broad non-stick pan and add the onions, capsicum and a little salt and sauté on a medium flame for 2 minutes.
    Add the marinated paneer, mix well and sauté on a high flame for 1 minute.
    Mash the mixture using a potato masher and sauté the paneer on a medium flame for another 5 minutes.
    Remove from the flame, add ¼ cup of bread crumbs and mix well. Keep aside to cool slightly.
    Divide the mixture into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
    Dip each cutlet in the plain flour mixture and roll in the remaining bread crumbs till it is evenly coated from all the sides.
    Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.
    Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.

    Apply 1 tbsp of the minty-mayo spread on buttered side of all the bun halves.
    Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.
    Place a cutlet and 1 slice of cheese over it.
    Spread 1 tbsp of salad and again 1 tbsp of the minty-mayo spread evenly over it.
    Place a lettuce leaf and cover with an upper half of the bun with the buttered-spread side facing down and press it lightly.
    Repeat with the remaining ingredients to make 3 more burgers.
    Serve immediately with masala french fries.
    To get crunchy salad, combine only the vegetables in a deep bowl and immerse them in cold water for atleast 15 minutes. Drain, add the chaat masala and mix well and use as required.

    Chocolate Strawberry cake


    1 quart fresh strawberries, sliced
    2/3 cup sugar, divided
    2 cups all-purpose flour
    1/4 cup baking cocoa
    1/2 teaspoon baking soda
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup cold unsalted butter
    2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
    3/4 cup half-and-half cream
    1 egg white, lightly beaten
    1 tablespoon coarse sugar
    1/2 pint heavy whipping cream
    3 tablespoons confectioners' sugar
    3/4 cup hot fudge ice cream topping
    10 fresh strawberries or grated chocolate, optional
    Grated chocolate, optional


    Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened.

    Divide dough into 8 patties, about 3/4-in. thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.

    Bake at 450° for 13 minutes or until toothpick inserted near the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate.

    To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired. Yield: 8 servings.

    Nutrition per serving 1 serving (1 each) equals 633 calories, 32 g fat (19 g saturated fat), 83 mg cholesterol, 438 mg sodium, 81 g carbohydrate, 5 g fiber, 8 g protein.
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    spicy prawn pizza

    FOR THE DOUGH250g pack white bread mix
    2 tbsp extra-virgin olive oil , plus a bit extra
    150ml warm water
    plain flour , for dusting


    200g can chopped plum tomatoes
    1 tbsp tomato purée
    1 garlic clove , crushed
    pinch of sugar (caster or granulated)
    3 tbsp mascarpone
    3 tbsp (about 20g) finely grated Parmesan
    10 cherry tomatoes , halved
    12 large raw prawns (frozen and defrosted is fine), patted dry, deveined and butterflied (see tip, below)
    2 rosemary sprigs, needles roughly chopped
    generous pinch chilli flakes
    handful pitted green olives , halved (or use capers)
    small drizzle extra-virgin olive oil


    Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.
    Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.
    To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.
    Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.

    Nutrition per serving
    352 kcalories, protein 19.0g, carbohydrate 34.0g, fat 15.0 g, saturated fat 6.0g, fibre 3.0g, sugar 4.0g, salt 1.3 g

      carrot cake


        3 large eggs , lightly beaten
        140g grated carrots (about 3 medium)
        100g raisins
        grated zest of 1 large orange
        175g self-raising flour
        1 tsp bicarbonate of soda
        1 tsp ground cinnamon
        ½ tsp grated nutmeg (freshly grated will give you the best flavour)
        175g light muscovado sugar
        175ml sunflower oil
        For the forsting
        175g icing sugar
        1½-2 tbsp orange juice

        Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
        Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
        Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
        Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
        Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
      • Nutrition per serving

        265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, sugar 24.8g, salt 0.41 g

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