An illustrated food and movie blog
"What if there is no tomorrow? There wasn't one today."
Illustrated by : Mandy Kew
- Tomato and basil soup
- Carrot Cake
Every year, on February 2nd , it’s “Groundhog day” which is a pretty weird tradition involving asking a groundhog if the winter is almost over. We usually gladly find out that it’s still gonna be awhile until we stop freezing to death. The Groundhog day is a movie from the 1990’s starring Bill Murray. He plays a sarcastic weatherman sent to cover a story about the Groundhog Day. He ends up re-living that same day over and over… (The opposite of YOLO). To go with this funny/wintery movie we decided to make a tomato soup with some cheese toasts on the side. This was inspired by the diner scene when Bill stuffs his face like we all wish we could once in our life if we felt like that there wouldn’t’ be any consequences the next day. For desert, in the same mindset, we made a traditional carrot cake. It probably took us around an hour and 40 minutes total and tasted sooooo good!
You might pay the price tomorrow but enjoy…
"There is no way this winter is ever going to end!"
Tomato and basil soup
- 2 carrots
- 2 sticks celery
- 2 medium onions
- 2 cloves garlic
- olive oil
- 2 vegetable stock cubes
- 2 x 400 g tinned plum tomatoes
- 6 large ripe tomatoes
- 1 small bunch fresh basil
- sea salt and pepper
- 1. Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.
- 2. Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
- 3. Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on.
- 4. Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.
"Today is tomorrow. It happened!"
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 2 cups shredded carrots
- 1 cup flakes coconut
- 1 cup chopped walnuts
- 8 ounce can crushed pineapple with juice
- 1 cup raisins
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- 2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- 3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- 4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
- 5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- 6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
- 7. Allow to cool for at least 20 minutes before serving.