#lrgourmetbychefcarmen
We take care of the food and delivery, so you can take care of you. Here you will find customizable, flexible, convenient and freshly-made meals and add-on items to fit your lifestyle.
making daily, well-balanced and tasty meals.
Crème brûlée
Place of origin: France
Alternative names: Burned cream, Burnt cream, Trinity cream, Cambridge burnt cream
Serving temperature: Room temperature
Main ingredients: Cream, sugar, egg or egg yolks, vanilla. #lrgourmetbychefcarmen
There’s nothing quite like a batch of homemade Oatmeal Cookies.. #lrgourmetbychefcarmen
Private event #lrgourmetbychefcarmen
Fried Rice with Kale and Pepper flakes #lrgourmetbychefcarmen
Lamb Chops Sizzled with Garlic.
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Do what you love, Love what you do.... #lrgourmetbychefcarmen
Pumpkin soup with pumpkin seed pesto..
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Ingredients
1.25kg kabocha squash or pumpkin
Sunflower oil
40g butter
1 medium onion, chopped
1.2 litres hot vegetable stock
4 tbsp crème fraîche
Fresh flatleaf parsley sprigs, to garnish
For the pumpkin seed pesto
30g shelled, unsalted pumpkin seeds (from supermarkets and health food shops)
40g fresh coriander leaves
1/2 green chilli, deseeded and finely chopped
1 fat garlic clove, crushed
65ml olive oil
25g vegetarian Parmesan, finely grated
Try our sauces and dressings... #lrgourmetbychefcarmen
Imagine a recipe that combines the two things we love about cold-weather cooking: the toasty, caramelized notes of roasted vegetables and a steaming vegetable broth.
INGREDIENTS
3 medium leeks
3 medium parsnips, peeled and cut crosswise into 1/2-inch pieces
3 medium carrots, peeled and cut crosswise into 1/2-inch pieces
1 (2-pound) butternut squash, or any type of winter squash, peeled and cut into 1/2-inch cubes
2 large or 3 medium celery stalks, cut crosswise into 1/2-inch pieces
1 medium celery root, peeled and cut into 1/2-inch cubes
2 shallots, peeled and quartered
8 garlic cloves, thinly sliced
1 1/2 tablespoons chopped fresh thyme leaves, or 2 teaspoons dried
3 tablespoons olive oil
Salt
Freshly ground black pepper
5 cups vegetable stock or canned low-sodium broth
3/4 cup dry white wine
1 cup of rice.
INSTRUCTIONS
Position a rack in the middle of the oven and preheat to 400°F.
Trim off the dark green sections from the leeks and save for making vegetable stock. Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry, and cut crosswise into 1/2-inch pieces.
In one large or two medium very shallow roasting pan(s) or rimmed baking sheet(s), combine the leeks, parsnips, carrots, squash, celery, celery root, shallots, garlic, and thyme. Drizzle with the olive oil, season with salt and pepper, and toss to evenly coat the vegetables. You don't want to have vegetables on top of one another; you want them in a single layer.
Roast the vegetables for 20 minutes. Turn the oven temperature to 450°F and roast for another 10 minutes, or until the vegetables are a nice golden-brown, almost crispy on the edges, and almost soft when you gently test them with a fork or small, sharp knife. You don't want them soft and mushy; they will continue cooking in the soup.
Meanwhile, in a large stockpot over high heat, bring the vegetable stock to a boil. Turn the heat to medium-low and gently simmer.
Remove the vegetables from the oven, a
