1 large carrot, grated
3 medium courgettes (baby marrow, or zucchini) grated
4 small or 2 large potatoes, grated
1 egg, beaten with 1 tablespoon of milk
1 teaspoon salt
sprinkle of pepper
4 tablespoons flour
4 tablespoons oil for frying
Squeeze out excess moisture from grated vegetables by laying them on kitchen towels. Press down with a second layer to soak up any liquid.
Mix all grated veggies together with seasoning and flour. Add egg and milk mixture and mix well.
Heat oil in frying pan and fry heaped spoons of the mixture, flattening with a fork to make spiky round shapes.
Cook for 5 minutes until golden brown outside and cooked inside. Easy and yummy for kids and parents.
Dad's Muesli
500g Oats
200g coconut
200-250g peanuts (salted)
150-200g brown sugar (less is best because you can always add more afterwards)
250g dried milk
100-150g sesame seed
150g sunflower kernels
Mix all the above well together and put onto shallow trays. Roast, watching carefully that the top layer gets no more than golden, turn frequently and when reasonably crisp, but not cooked brown, remove from oven and let cool.
Add all the above to half a packet of All Bran flakes, 150g of sultanas and 150g of finely chopped dried apple, prunes, apricots, pear and peach (mixed dried fruit).
250g packet stoned dates, chopped
250ml boiling water
5ml bicarb of soda
125g margarine, softened
200g sugar
2 eggs, beaten
2ml salt
2ml baking powder
190g flour, sifted
60g pecan nuts, chopped
Syrup
400g sugar
10ml margarine
250ml water
200ml brandy
5ml vanilla essence
1. Soak chopped dates in boiling water with bicarb
2. Cream margarine and sugar till pale and fluffy. Beat in eggs
3. Sift together dry ingredients. Fold into creamed mixture alternately with date mix. Add nuts
4. Turn into two greased pie plates (or one large)
5. Bake at 190 degrees C for 20 minutes
Syrup
Boil sugar, margarine and water to form thickish syrup.
Remove from heat, add brandy and vanilla
Remove tarts from oven, prick all over and pour syrup over.
Serves 8 with cream or ice-cream
Rooibos sherry punch1litre strong, cold rooibos
375ml orange juice
375ml apple juice
250ml full cream sherry
500ml ginger ale
500ml soda water
1 orange, thinly sliced
10 fresh mint leaves, finely chopped
Mix rooibos, orange juice, apple juice and sherry and chill. Add chilled ginger ale, soda water, orange and cucumber slices and mint just before serving.
750ml strong, cold Rooibos
1litre apple juice
1litre granadilla/ passion fruit juice
1litre strawberry juice
2 bottles (750m leach) of sparkling red grape juice
1 punnet of strawberries, sliced
1 orange, sliced
Fresh mint leaves
Mix rooibos, apple, granadilla and strawberry juices and chill. Add chilled sparkling grape juice and garnish with strawberries, orange and mint.
Summer Refresher:
1Litre strong, cold Rooibos tea
1Litre orange juice
1Litre ginger ale
500ml soda water
1 lemon, sliced
Fresh mint leaves, chopped
Crushed ice
Mix Rooibos and orange juice, Chill mixture. Add chilled ginger ale and soda water just before serving. Garnish with lemon slices and mint and serve with crushed ice.
