It may seem a simple task but if you've ever had a lot of grating to do on a manual grater then you will be longing for a different solution. Here are your choices. Equipment. To make the vinaigrette then use the right size mixing bowl. A small metal mixing bowl with smooth round interior is excellent for this task plus a small hand held whisk.

Many of the current guidebooks across this Great Southern Land, from South East Queensland to the Blue Mountains to Mt Arapiles, would encourage you to embrace the carrot. Go ahead and clip ‘em, they’ll extol: They’re a part of history and should be experienced. That’s all fine and dandy, but the bubonic plague was part of history too. I’ll paint a scene for you. You’re six pitches into a “sport” multipitch in the Blue Mountains. You’ve rapped in to begin the climb and pulled the rope, so you’re well and truly committed. Retreat to the eucalypt forest, some 200 meters below, is unappealing given that doing so will require you to hoof it for 12 hours to reach civilization. Add some protein - To make your carrot cake bites more filling and nutritious, you can add a scoop of your favorite protein powder. If the mix is too dry with the addition of the protein powder, add a few tablespoons of water.

Watch Clare Smyth's full demonstration of Lamb Carrot at #50BestTalks: Life Cycle, then find the recipe below:

Julienne peeler. Now this is starting to get the look we want for our carrot salad. However, we still have to do it by hand. Make your dips one night ahead. Some dips like tzatziki or hummus will last several days, but I like to make them one night ahead so that they are still as fresh and delicious. Be sure to store your dip in a tightly-closed container in the fridge. The key word in making a dressing is emulsify. Whisk the dressing in stages. Take time to ensure the salt has dissolved into the vinegar before adding the mustard. Whisk until the mustard and vinegar are completely smooth. Then drizzle the oil in carefully with one hand whilst the other is whisking it swiftly into the other ingredients, emulsifying it together.Depending on the size of your carrot, you should be able to cut 8 to 10 strips per carrot. There will be a leftover piece when you're through that you can eat or chop and freeze to use later in soups or other recipes.