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Horse, Sweet Potato Soup and Limequats

24 Nov

1   The horses in the field behind us almost came into the garden today! One was scratching his neck so hard on the fence that we thought it might give way!

Our neighbour in the back field

Our neighbour in the back field

2   I had some left-over sweet potato from making a Sweet Potato Cake (Don’t ask! It was a disaster! The recipe read well but it was almost tasteless, solid as a brick and fit only for the birds!)  While it was in the oven and before I knew how awful it was, I decided to make the rest into soup with carrots and ginger, onions and garlic and vegetable stock and that was fabulous!

Sweet potato, carrot and ginger soup

Sweet potato, carrot and ginger soup

3   I didn’t know what Limequats were either! I’d eaten Kumquats and these, it seems, are the lime version. I decided to make Crystallised fruits with them so here they are in their sugary bath with cinnamon and vanilla. I love how the little seeds have the green line in them. In case you can’t tell the scale, each Limequat is a bit bigger than a marble but not quite as big as a golf ball.

Crystallising the Limequats

Inside a Limequat

Inside a Limequat

Toady I’ve posted the recipe for the very delicious Raw Chocolate Brownies should you wish to try them. You can find it on my Recipe page or click here.

NaBloPoMo

 
8 Comments

Posted by on November 24, 2013 in Beauty, Food, nature, photography, Postaday2013

 

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8 responses to “Horse, Sweet Potato Soup and Limequats

  1. Choc Chip Uru

    November 25, 2013 at 9:54 am

    Ugh the brick cake – been there, made that 😛
    But loving the dish using the leftover potatoes 🙂

    Cheers
    CCU

     
  2. babyjill7...Marilyn Griffin

    November 24, 2013 at 9:28 pm

    and what do you use or do with the crystallised fruits???
    The limes look so pretty!

     
    • mybeautfulthings

      November 24, 2013 at 10:04 pm

      I don’t know but I didn’t want them yo go off! I may use them to decorate a cake. They look pretty in the jar too. 🙂

       
  3. Shelagh in Vermont

    November 24, 2013 at 7:44 pm

    I like my sweet taters cubed small with regular taters, parsnips, carrots, and some chopped onions, tossed with OO, s & p, and Herbes de Provence, then roasted in the oven. Shame about your cake Sally, but I expect the birds were happy!

     
    • mybeautfulthings

      November 24, 2013 at 7:46 pm

      That way of cooking them sounds very tasty! I shall try it. Yes, the birds are happy 🙂

       
  4. mixedupmeme

    November 24, 2013 at 6:30 pm

    Oh Dear! Oh Dear! Oh Dear! I am planning to take a sweet potato loaf cake to the Thanksgiving Dinner. I have a recipe for pumpkin cake and am going to substitute yams. Too late to change the plans now. lol But will also be taking a chocolate chip pecan cake as a backup. Hopefully the wine will flow and if the sweet potato cake flops nobody will know the difference. 🙂

     
    • mybeautfulthings

      November 24, 2013 at 7:09 pm

      Your cake will probably work out well! Do let me know! 🙂

       

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