Ingredients for Roasted Carrot Soup:

• Carrots 1 kg
• Onion  2
• Garlic  3 cloves
• Butter 2 tbsp
• Bay leaf  1
• Thyme  1 tsp
• Parsley Stalks  3-4
• Chicken vegetable stock  1 1/2 liter
• Tomato paste  1 tbsp
• Oil  1 tbsp
• Sausages  2

Method:

1. Put carrots, onion, garlic and thyme in a baking dish and drizzle butter and roast at 180 degrees C for an hour, till vegetables are done, turn them once during baking.
2. Tie bay leaf and parsley together and all vegetables and sauce to a pan add in the bay leaf and parsley, tomato paste and chicken or vegetable stock.
3. Boil and then simmer and remove the parsley and bay leaf.
4. Puree soup in a blender and return to a clean pan, reheat and season with salt and pepper.
5. Heat a tbsp of oil and saute the finely chopped sausage and sprinkle over the soup and serve immediately.

Ingredients for French Fruit Cake:

• Candied orange  3/4 cup
• Walnuts Coarsely   1/2 cup
• Raisins  1/2 cup
• Flour  2 tbsp
• Butter, softened  1/2 cup
• Caster sugar  1/2 cup
• Honey  2  1/2 tbsp
• Eggs  2
• Cream or milk  1 1/2 tbsp
• Orange juice  2 tbsp  
• Vanilla essence  1 tsp
• Flour  1-1/2 cup
• Baking powder  1/2 tsp

Method:

1. Toss the candied orange peel, walnuts, and raisins with tablespoon flour.
2. Set aside. in a bowl, beat butter, sugar and honey.
3. Beat in the egg, then the cream or milk, orange juice and vanilla.
4. Stir together the remaining 1-1/2 cups flour and the baking powder; beat into the creamed mixture.
5. Stir in the fruits and nuts.
6. Turn the batter into a greased and floured 9 x 5 inch loaf pan.
7. Bake in a preheated oven at 175 degrees For 10 minutes.
8. Lower the heat to 165 degrees C.
9. Bake the cake 45 minutes longer, or until it tests done with a toothpick or skewer.
10. Transfer to a tack to cool.

Ingredients for Steamy Hot Chocolate:

• Cocoa powder  1/4 cup
• Milk 4 cups
• Chocolate  6 oz
• Vanilla essence  1 tbsp
• Salt  a pinch
• Whipped cream  as required

Method:

1. Put cocoa powder in a saucepan.
2. Stir in milk a bit at a time.
3. Add chocolate and melt over medium heat, stirring occasionally.
4. Bring to boil remove from heat; stir in vanilla and pinch of salt.
5. Ladle into mugs; top with whipped cream, if desired.