Place roast on the bottom of crock pot (we like this programmable Crock Pot because you can set it, cook dinner and have it set to keep warm for when you get home) and pour undiluted soup over the top of the meat
I fancied a bit of a change for lunch on one of the days last week and decided to make a quick soup. She was so surprised when she saw the finished soup and exclaimed "it looks like real tomato and basil soup"
I often find the bottled ones a bit too acidic and artificial tasting, but making it at home with fresh tomatoes and high quality mayonnaise (at this point I should give a shout out to the exceptional Heinz Seriously Good Mayonnaise…seriously, it’s good
I’ve already put up a post about gazpacho – a cold tomatosoup typical for Spain () so now it’s the right time to make a post about warm tomatosoup because… Well, because it’s still winter and because we love soups
To makethe icing simply scoop the cream cheese in to a bowl and sift in the icing sugar. So my name for this recipe may be slightly adventurous but honestly I really think it is thebest carrot cake recipe ever
1 (or other sweetener of choice) - 2 syns. 1Place the oats in a blender and pulse till fine. 1Add the baking powder, cinnamon, sultanas and mix to combine. 1Add in the grated carrot. 1In a separate bowl, whisk the eggs and sukrin (or sweetener). 1Add the lemon juice and yoghurt and whisk till combined. 1Add this into the oat mixture and stir till all combine. 1Bake in the oven for approx 1 hour (a skewer entered into the centre should come out clean). 1Allow to cool and then cut into 8 equal sized slices. 1Add the yoghurt, sukrin melis and cream cheese to a bowl and mix to combine. 1Spread half of the mixture of top of four slices and then top with theother four slices. 1Spread theother half of the mixture of top