Sunshine Bars For PP Who Live In The Deep Dark South...

Ingredients

100g dried ready-to-eat tropical medley or other mixed dried fruits

150g porridge oats

85g desiccated coconut

50g blanched hazelnuts or shelled peanuts or other nuts

50g sunflower, sesame or pumpkin seeds, whatever your preference

100g light brown sugar

125ml golden syrup

100g butter , chopped up

1.     Chop the tropical medley into pieces using kitchen scissors. Tip the oats, (cereal), coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.

2.     Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.

3.     Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.

4.     Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set - about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.

PER SERVING

Approx 190 kcalories, protein 2g, carbohydrate 22g, fat 11 g, saturated fat 6g, fibre 2g, sugar 11g, salt 0.26 g

Referencce:

http://www.bbcgoodfood.com/recipes/3305/sunshine-bars

Egg, Butter-Free Chocolate Muffins

3 cups rye flour ( replace with rice flour for a gluten free result)
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
2/3 cup cocoa (can use less)
1 teaspoon vanilla essence
2 tablespoons vinegar
2/3 cup cooking oil
2 cups water

Directions:

1
Mix dry ingredients throughly.
2
Add liquids and mix well with a fork.
Can be baked as madeleines, mini cakes, muffin, or as a cake (allow 1 1/4 hours for baking)! 
3
Bake at 180 Celcius for 12 or longer minutes. or until cooked when tested with a knife.
4
The muffins can be iced or left plain.
5
It makes a nice dessert with cream or custard.


Read more: http://www.food.com/recipe/chocolate-cake-no-eggs-or-butter-339303#ixzz1spezEaM9

Classic Cornbread Recipe

This is a lovely accompaniment to a rack of lamb

12 pieces

Ingredients:

125 g polenta or cornmeal
125g white flour
2 tspoon salt
1 tsp bicarbonate soda
2 eggs
1 tsp honey
150g yoghurt
150 ml milk
25g butter

Method:
23cm baking tin
Mix together dry ingredients
Whisk together we ingredients
Add one to the other
bake at 220 degrees celsius for 20 minutes

I added Woolworth sundried tomatoes and finely chopped leek.
You can add chilli, pumpkin, kumara or whatever.

Danish bread pudding with wild elderberries (or other wild berries)

Delicious and an excellent way of using leftover food. 600 g.breadcrumbs,1 Tsp cream,100 g. sugar,the seeds from half a vanilla pod,4 eggs,1 Tsp crushed hazel nuts, 10 Tsp wild elderberries (or raspberries,blueberries,redcurrants,cranberries) Elderberry jam or other dark berry jam Pre-eat the oven to 175˚C (350˚F). Place the breadcrumbs, cream, eggs, sugar and hazel nuts in a bowl and mix to a smooth paste. Smear bottom of a greased fireproof dish with jam.Place over jam the berries. Pour the mixture on top and top with the remaining berries. Bake the pudding in the oven for 30 minutes. Check to see if it is ready by inserting a knife. If the knife comes out clean then the pudding is ready.

Indian roast potatoes and Vegetarian curry w quince paste (Slowcooker recipe)

Smallish potatoes are best for this recipe! Ones from your garden, even better! 900g potatoes, unpeeled 2 x 15ml tablespoons rice bran oil 2 tsp tumeric 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp mustard seeds, black or yellow whichever ... 1 bulb garlic 1 onion lime juice salt Preheat oven to 200 degrees. Cut unpeeled potatoes into 2-3cm cubes Use mortar and pestle to grind all spices together to release flavour Put potatoe cubes into a bag with oil and spices and shake until cubes are covered in aromatic mix! Use old bread bags or supermarket plastic bags. Tip onto a baking dish and scaterr cloves of unpeeled garlic over cubes. Cook for 1 hour. Marinade thinly diced onion in lime juice. When potatoes are done sprinkle lime onions over the potatoes. Delish! Vegetarian Curry 2 x 15ml tablespoons rice bran oil 1 onion, peeled and cut into half moons salt Tsp grated ginger 1 tsp tumeric 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground ginger 2 x cans coconut milk 600ml Marigold vege stock, or any stock will do 1 tsp suger 1 Tsp quince paste (substitute for tamarind paste) 350g cauli, broken into florets 350g broccoli, broken into florets 100g frozen beans 125g baby corn 150g peas Add to slow cooker: oil Sliced onion salt spices coconut milk stock sugar quince paste 2 hours before serving, add cauli and broccoli florets, beans, peas and corn.

Hot spicy elderberry drink

My partner is complaining of a sore throat this morning so I went to it and tried the spicy elderberry drink spoken to me about by some ladies at the Gore Revive, Relax, Retail Expo over the weekend. Splurge of elderberry syrup Pinch of nutmeg and cinnamon Some grated fresh ginger (there is nothing wrong with using Pam's chopped ginger ina jar) Squeeze of lemon Top up with hot water

Elderberry - More recipes to come!

To come ... Elderberry pavalova Lamb rack with an elder glaze Lamb fillet rosemary/elderberry marinade Cold/ hot throat soother, and more! This site does not include any recipes that I have not tried. The above still have to be tried and errored and will go onto the website for the correct, reliable and delish recipes. Cheers