3/4 cup milk
1/2 cup vegetable oil
1/2 cup white vinegar
2 eggs, lightly beaten
1 teaspoon lemon extract
1 1/3 cups fresh strawberries
1 head cabbage
1 cup cod liver beans
2/3 cup herbes de Provence
2 teaspoons chopped fresh parsley
1 teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon chopped fresh thyme
2 tablespoons coarse zest of 1 lemon
3 tablespoons chopped fresh apple
1/4 cup lemon juice
3 tablespoons white sugar
1/4 teaspoon lemon zest
In a blender, simply mix milk, oil, vinegar, eggs, lemon extract, strawberries, cabbage, bean, herbes, parsley, salt and white vinegar. Blend well.
Pour into ovenproof mugs; reserve. Microwave on high for 4 minutes; pour mixture into mugs.
Bake 1 hour or until set in center. Cool mug in glass bowl for 10 minutes; in another glass bowl, microwave on high for 2 minutes. Remove from molds. Cool on a wire rack.
Meanwhile, stir carrot vinegar and white sugar in small bowl.
Remove cups from oven. Place in pan, placing corners on top. Cook about 3 minutes or until bubbly. Cool completely. Serve sliced.