Carrot Applesauce Cake


Carrot Applesauce Cake
2 cups unbleached flour(we have used spelt before with great results)

1/2 cup rolled oats

1 1/2tsp baking powder

1 1/2tsp baking soda

1 tbsp ground cinnamon

1/2 tsp group cloves

1/2 tsp ground nutmeg

1tsp salt

1 cup raisins, dried currants or sunflower seeds (optional)


4 eggs

3/4cup softened butter

1cup honey or maple syrup

1tsp pure vanilla extract

1 2/3cup unsweetened applesauce

3cups grated carrot


desiccated coconut or sesame seeds


1. Preheat oven to 175C.

2. Butter a bundt pan or a 22*33cm baking pan. Sprinkle the sesame seeds or coconut up the sides.

3. Seperate the egg whites from the egg yolks.  Whisk the whites until they form stiff peaks.

4. Mix the egg yolks, butter, honey, applesauce, and vanilla until combined.  Add the grated carrot.

5.  In another bowl sift the flour, add with all the other dry ingredients.

6.  Add wet to dry and stir until just incorporated.  Fold in the egg whites.  Pour batter into pan.

7.  Bake for 60-75 minutes, until a toothpick that is stuck into the centre comes out clean.

8.  When done, allow the cake to sit in the pan for at least 15 minutes.

You can frost with a cream cheese, orange juice, vanilla and orange zest frosting, serve with coconut yogurt or whip cream or just eat it as is!

Mee Goring

3 cloves garlic, peeled, chopped and fried in 3 tbsp vegetable oil
1 bok choy, trimmed and cut into bite-sized pieces
1 red onions, halved and sliced thinly
1 red capsicum cut into strips
2 carrots sliced in half and then chopped
2 tomatoes, roughly chopped
1kg fresh thick yellow egg (Hokkien) noodles or 4 cakes of instant noodles
2 tbsp soy sauce
2 tbsp oyster sauce
3 tbsp kecap manis
1 tbsp tomato sauce
1 tsp curry powder
3 eggs
Cucumber and tomato slices, to serve
Lemon or lime wedges, to serve
Sliced bird’s-eye chillies in soy sauce, to serve

1. Heat a wok over very high heat and add the oil, garlic and onions. Toss until onions have started to soften.
2.  Add the capsicum and carrots and continue to stir until onions begin to brown.
3.  While this is cooking, cook your noodles according to the package.
4.  Add tomatoes and crack the eggs into the middle, whisking with a fork to keep them from sticking and also blend the yolks with the whites. (You can leave the egg out at this stage and just top the noodles with a fried egg.)
5. Add a little more oil if necessary and add the bok choy and noodles, soy sauce, oyster sauce, kecap manis, tomato sauce and curry powder, tossing in the wok for about 3 minutes until the noodles are coated and the bok choy is softened.

Cold Noodle Salad

1 packet vermicelli rice noodles
one small red onion
2 carrots
2 stalks celery
1/2 capsicum
1 cucumber
handful of beans
½ cup peanuts, chopped
1/4 cup sesame seeds, toasted
spring onions, chopped into 3cm pieces, to top
½ cup chopped fresh herbs like coriander, thai basil and basil
1 tbsp fish sauce
2 tbsp brown sugar or honey
2 tbsp apple cider vinegar
juice from 1 lime
2 tbsp soy sauce
3 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 cayenne chili chopped finely
Marinated tofu
Sauteed chicken

1. Place the uncooked noodles in a bowl of warm water to soak for 15 minutes or until tender.
2. Chop all vegetables into small pieces.  You can use a matchstick cutter or a sharp knife.
3. Shake up the sauce ingredients in a jar.
4. Drain the noodles - they should be softened by now.
5. Toss noodles, vegetables, herbs and sauce together.  You can reserve some sauce on the side.
6. Sprinkle with peanuts, sesame seeds and spring onions.
Recipe Credit - Kaycee Simuong Transition Farm Summer Intern 2016

Pud Thai

Pad Thai

1/2 packet pud thai rice noodles
1 zucchini
Handful of beans
one small onion
2 carrots
2 tablespoons oil
2 egg
½ cup peanuts, chopped
5 spring onions, chopped into 3cm pieces
½ cup chopped fresh herbs like cilantro and basil
3 tablespoons fish sauce
3 tablespoons brown sugar
3 tablespoons chicken or vegetable broth
2 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon chili paste (sambal oelek)

1. Place the uncooked noodles in a bowl of cold water to soak.
2. Cut or spiralise the zucchini and onion into noodle-like shapes. Cut the carrots and beans into very small pieces.
3. Shake up the sauce ingredients in a jar.
4. Heat a tablespoon of oil over medium high heat. Add the veggies and stir fry for 2-3 minutes or until tender-crisp. Be careful not to overcook them. Transfer to a dish and set aside.
5. Drain the noodles - they should be softened by now.
6. Add another tablespoon of oil to the pan. Add the noodles to the hot pan and stir fry for a minute. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg. Crack egg into the pan and scramble until mostly cooked. Mix noodles and egg. The egg mixture will stick to the noodles and everything will start getting sticky.
7. Add in the vegetables and spring onion and stir briefly. Remove from heat and stir in the peanuts and herbs.

Serves 4
Recipe: Kaycee Simuong - One of our Summer Interns

Vegetable and Red Lentil Curry

1 cinnamon stick
8 cardamom pods
1 onion or six spring onions, finely chopped (leave the spring onion tops for garnishing at the end)
2.5 cm ginger finely grated or finely chopped
4 garlic cloves finely chopped
2 tomatoes – finely chopped or 1 cup of canned tomatoes
4 carrots, quartered and cut into small pieces
1/2 capsicum, diced
1 medium size zucchini, quartered and chopped
1/2 cup red lentils
2 cups vegetable stock
2 tsp turmeric
2 tsp cumin seed
2 tsp coriander seed
5 tbsp ghee
1 can of coconut cream
One bunch of spinach or chard.
1/2 cup coriander coarsely chopped
Salt to taste
Optional 2 chilies with or without seeds finely diced
1. In a cast iron fry pan over very hot heat, gentle roast cumin seeds.  Tip into mortar once lightly toasted.  Then roast the coriander seed and add to mortar.  Grind until you have a powder.
2. In a large, heavy bottomed pan, heat ghee, then add cinnamon and cardamom (you can put them into a piece of muslin for easy removal later). Cook for about a minute or two and then add onion, carrot, capsicum and zucchini.
3. Fry vegetables until onion is lightly golden brown.  Add ginger and garlic.  Fry over a low to medium until they are cooked and the onion is a deep golden brown.
4. Add cumin, coriander, turmeric and optional chili.  Cook for a couple of minutes.
5. Add tomatoes and cook until the tomatoes collapse and the oil starts to separate.
6. Add lentils and stock and gently simmer until lentils are soft.
7. Add chopped spinach or chard, coriander and coconut cream. Continue stirring until the spinach breaks down.
8. Season with salt.  Serve with rice

Autumn Salad with Roasted Sweet Potato, Apple, Radish and Goat Cheese

Ingredients2 cups rocket or mixed Asian greens 1/2 sliced, cored apple 1 cup cubed, roasted sweet potato, carrot and/or pumpkin 4 sliced radishes 1 tablespoon sesame seeds, toasted 2 tablespoons lemon juice, freshly squeezed 2 tablespoons olive oil 1 teaspoon honey salt & pepper 1/4 cup crumbled goat cheese

Method 1. Put the greens, apple, roasted veggies, radish and sesame seeds in a large mixing bowl. 2. In a small separate bowl make the dressing: mix the olive oil, lemon juice, honey and season with salt & pepper. 3. Toss the salad with the dressing, using the amount you like. 4. Divide salad into two serving bowls. Scatter the goat cheese on top of the salads.

Vegetable Soup with Quinoa and Nettles

Quinoa, a grain like seed is a complete protein, unlike rice or beans. It is also gluten free. It is the best source for a plant based protein and being high in fiber and iron it should have a place in every vegetarian kitchen. Sopa de quinoa is a staple soup in Peru.  The Andes is where this grain thrives.  Quinoa is cooked with potatoes, onions and garlic in lard or oil and flavored with native oregano and annatto seeds. Whatever vegetables or greens are at hand are added to the soup. The soups I had ranged from a clear pale yellow soup to a thick creamy one, chock full of vegetables and greens.It usually served with an aji made from chili peppers.  You can take one slice from a chili and float it in your bowl of soup until you have the desired heat you like.

Ingredients 8 cups (2 liters) of vegetable or chicken stock 1/2 cup quinoa, well rinsed 1 cup carrots, quartered and sliced 1 cup pumpkin, peeled and cubed 1 cup onion, finely chopped 1/2 cup celery, chopped 1 cup potatoes, cubed salt (to taste) 1/4 cup minced fresh parsley 1cup minced nettle

Method 1. Combine carrots, onions and celery in a heavy bottomed soup pot with a splash of olive oil.  Gently fry until the onion is translucent. 2. Add pumpkin, potato, quinoa and stock.  Bring to a boil then reduce to a simmer.  Continue to simmer until the vegetables are tender and the quinoa has "split", the curly tails have removed, about 10-15 minutes. 3. Adjust the seasoning with additional salt, if necessary and add the fresh herbs. Cook 2 more minutes, then remove from the heat.

Chunky Potato and Leek Soup

This is my new favourite crew lunch soup recipe.  The chunkiness allows each vegetable to speak for itself while the overall flavour is gorgeous. Ingredients 300 gm sweet potato - scrubbed not peeled and cut into 1 cm rounds (if they are the finger sweet potatoes) 500 gm potato - scrubbed not peeled and cut into large bite size pieces 3 carrots - halved and cut into 1/2cm semi rounds 1 leek halved and sliced into 1/2cm semi circles 250ml white wine 200 gm of pumpkin peeled and cut into 2 cm squares a large knob of butter...about 80 grams 1.5L vegetable stock 1/2 cup chopped parsley 3/4 cup chopped stinging nettles

Method 1. Place the butter and leeks into a large heavy bottom stock pot on medium heat.  Caramelise the leeks...stirring occasionally until they begin to brown. 2. Add carrots, potato, pumpkin, sweet potato and wine and turn the heat up burning the alcohol from the wine. 3. Turn heat back to medium and add stock.  Ensure that there is ample stock to cover vegetables.  Simmer until pumpkin begins to break down.  The pumpkin can completely disintegrate adding flavour to the stock. Add stock if needed. 4.  Add salt and pepper to taste.  Once the stock is well flavoured, add the parsley and nettles and remove from heat.  Let rest for five minutes before serving.

Photo Credit Belinda Sheekey at Dyeing Trade


Black Rice, Rocket, Bean and Semi-Dried Tomato Salad

This salad is very versatile.  You can use asparagus and broad beans in early Spring, peas and baby carrots or beans and grilled zucchini.
250g black rice
250 grams of mixed coloured beans, steamed and cut into 2 cm pieces
100 grams of sugar snap peas, steamed and cut into bite size pieces
3 spring onions, roughly chopped or the top of an onion
3/4 cup semi-dried tomato coarsely chopped
250 grams baby rocket
1 lemon
6 tbsp extra virgin olive oil
1 large clove of garlic, crushed
2 tbsp white balsamic vinegar
Sea salt and (lots of) freshly ground black pepper

1.  Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
2. While the rice is cooking, steam beans until tender.  Remove from heat and set aside to cool. Cut the beans into bite size pieces. Steam sugar snaps until they sweat.  Remove from heat and place into iced water. Cut into bite size pieces
3.  Wash and spin the rocket. lay onto a wide salad tray.
4.  When the rice is cool, sprinkle over rocket.  Add cooled beans and semi-dried tomatoes.
5.  In a container mix the dressing of olive oil, white balsamic vinegar, garlic, salt and pepper.  Dress the salad. Then zest the lemon and its juice over the top.

Source - Jane Clift - One of our CSA members

Carrot Top Pesto

This recipe comes from CSA member Amy Minichiello. Ingredients Green tops off a bunch of carrots 1 garlic clove, chopped 1/4 cup of grated Parmesan cheese (I use Parmigiano Reggiano) 1/4 cup toasted walnuts Juice from half a lemon Light olive oil Salt and pepper to taste

Method 1. Place greens, garlic, walnuts, cheese and Lemon juice in a food processor and blend until all ingredients are chopped finely. 2. Add oil and blend until it all comes together to form a thick consistency. 3. Add salt and pepper to taste. 4. Spoon into a jar, cover with oil. And try stopping yourself from eating just as is! It's delicious stirred through pasta, dolloped on top of roasted veggies, stirred through a grain salad, the list goes on.

Spring Lentil, Quinoa, Green Garlic and Coriander Salad

Ingredients1 cup cooked quinoa 1/2 cup cooked fine green lentils 3 baby carrots cut into skinny rounds 1 cup snow or sugar snap peas cut into bite size pieces 1 green garlic finely diced mixed greens - your choice, de-stemed, washed, spun 150 grams feta 1 bunch of coriander, dice the tops 2 limes - juiced and the zest from one 1/4 cup olive oil 1 tbsp white balsamic vinegar avocado

Method 1. Cook quinoa and lentils, in separate pots, and cool completely. (This step could be done in advance.) 2. Chop up coriander, juice and zest the lime, cut peas and carrot.  Dice green garlic.  Add all, including salt and pepper, olive oil and vinegar to the quinoa and lentils. Mix well and adjust seasoning. 3. Top with crumbled feta and serve on top of mixed greens. 4. Serve avocado on the side.  The flavour complements extremely well!

Carrots and Peas in a Sweet and Spicy Sauce

Inspired by Ottolenghi's recipe written for The Guardian Ingredients bit over 1/4cup orange juice 1/8cup red wine 1/8cup honey 2 cinnamon sticks 4 star anise 1½ tbsp coriander seeds 1 kilo carrots, peeled and cut at an angle 1/4cup olive oil 3 garlic cloves, crushed 1/2 kilo shelled peas, fresh or frozen salt and pepper Garnish: 2 ½ oz pea shoots (optional)

Method 1. To make the sauce, pour orange juice, wine, and honey into a saucepan. Add the cinnamon and star anise and bring to a simmer. Cook uncovered 20-40 minutes until reduced to a third. Set aside. 2. Preheat the oven to 200°C. 3. Heat a small frying pan over high heat. Add the coriander seeds and dry toast them for about three minutes. 4. In a bowl, mix the toasted coriander seeds, carrots, olive oil, garlic, and salt and pepper. 5. Spread the carrot mixture out on a large baking tray and bake in oven for about 15 minutes. 6. Remove tray from oven and add the sweet sauce (including cinnamon and star anise). Stir well and return to the oven for seven minutes, until the carrots are cooked through, but still have some crunch. 7. Remove from oven and allow to cool. 8. Bring a pot of salted water to a boil, then add the peas. Simmer for one minute, then drain into a colander. Run under cold water, then drain. 9. Gently stir together carrots and peas. 10. Season with salt and pepper to taste.

Quinoa, Roasted Veggies, Marinated Chickpeas and Feta Salad

Ingredients1 cup raw chickpeas 1 medium whole Butternut squash or 1/4 to 1/3 of a Queensland Blue squash 3 carrots 2 beetroot 1 cup red quinoa balsamic vinegar extra virgin olive oil 100g feta lemon thyme salt and pepper

Method 1. Night Before: Soak 1 cup of chick peas over night. 2. 1 1/2 hours before serving: Drain the chick peas and refill with water.  Add a 3 cm piece of Kombu.  Boil and then reduce to a simmer for about 1 hour or until tender. 3. Vegetables: While the chick peas are boiling, peel 1 medium whole Butternut squash or 1/4 to 1/3 of a Queensland Blue squash and cut into 1 1/2cm cubes.  (I prefer these squashes because they remain whole even when roasted.) Peel carrots and cut into match sticks. Peel beetroot and cut into 1cm cubes. Place all on a roasting tray. Lightly sprinkle with olive oil, salt and fresh thyme. 4. Roast in a 180 oven for about an hour, turning occasionally so that all sides brown. 5. Quinoa: Rinse and drain 1 cup red quinoa.  Place in a saucepan with 1 1/2 cups chicken or vegetable stock.  Cover.  Bring to a boil, then reduce to a simmer.  Simmer for about 20 minutes or until the quinoa seed has split, a little white "tail" comes away from the kernel. This is the sign that the quinoa is soft.  Place in a bowl to cool. 6. Marinade: 1/4 cup Balsamic Vinegar 1/2 cup Extra Virgin Olive Oil Dessert Spoon fresh lemon thyme 1/2tsp salt and generous grind of cracked pepper 7. Greens: Use seasonal greens.  Mixed lettuce, spinach, rocket, beetroot greens, mizuna.  Rinse and spin dry.  This salad is delicious with as few or as many as you have. 8. Remove vegetables from the oven and allow to cool. 9. Assembling: Once chickpeas are tender, drain and mix immediately with the marinade.  As they cool, they soak up the marinade.  If there is no marinade left in the bowl with them, make a bit more.

Once cool, add about 100grams of feta cheese cut into 1 cm cubes. Stir to coat with marinade and let sit for ten minutes.

Place greens in bowl.  Top with quinoa, then roasted vegetables then chickpeas and feta.

Hearty Tomato Soup

Ingredients2 cups chopped carrots 2 cups chopped celery 3 cups diced onions 6 cloves garlic, minced 12 cups chopped fresh tomatoes 2 Tbsp olive oil 2 cups stock 2 Tbsp salt 2 tsp. sugar 2 bay leaves 4 cloves 12 fresh basil leaves

Method 1. Roughly chop all the vegetables. It doesn’t matter what they look like because the soup will be blended later, but make sure the carrots, onions and celery are all about the same size so they cook at the same rate. 2. In a large soup pot, heat the olive oil. Add in the carrots, celery, onions and bay leaves and cook until the onions are translucent, about 10 minutes. Add in the garlic and cook another 5 minutes, but don’t let the vegetables brown. Add in the tomatoes,  stock, sugar, salt, basil and cloves. Allow to simmer for about an hour, stirring occasionally, until the tomatoes break down and the carrots are soft. 3. Turn off the heat and allow to cool for 15 minutes. 4. Puree the soup, either with a stick blender or in batches in a conventional blender. 5. Once the soup is all pureed, push it through a sieve.  You want to get out the tomato skins and seeds, but push through the rest of the vegetables. If you use too fine a mesh strainer, you will just end up with tomato juice. If you can skin and seed your tomatoes before making the soup you don’t have to strain it. But this is time consuming and I found it just easier to strain. 6. Put all the strained soup back in the pot and add the salt and sugar to taste. Even though my tomatoes were very ripe and sweet, I almost always add a couple of teaspoons of sugar to tomato soup or sauce because it helps balance out the acidity of the tomatoes and bring out the natural sweetness. 7. You can serve as is, or add cream to make a 'bisque'.

Lentils, Monastery Style

This is a hearty soup which, when served with some corn bread, makes a complete meal!  It comes from my well loved copy of Frances Moore Lappe's  Diet for a Small Planet. Ingredients 1/4 cup olive oil 2 large onions 2 large garlic cloves 1 carrot, chopped 1/2 tsp thyme and marjoram 3 cups seasoned stock 1 cup brown or green lentils salt to taste 1/4 cup parsley, chopped 1 500g jar of tomatoes 2 cups chopped spinach or silver beet 1/4 cup dry sherry 2/3 cup grated Swiss cheese

Method 1.  Heat oil in a large pot and saute onions, garlic and carrots for 3 to 5 minutes. 2.  Add herbs and saute for another minute to release the flavours. 3. Add stock, lentils, salt and tomatoes and cook, covered until lentils are tender, about 45 minutes. 4. Add sherry, parsley and silver beet and continue to simmer until silver beet is tender. 5.  To serve, put 2 tbsps of cheese in each bowl and fill with soup.  Serve with corn bread or muffins.

Mineral Rich Chicken Stock

If you make stock, you know that nurturing smell which permeates each corner of a home as it slowly simmers through the night.  If you have never made a stock, you have to try...just once at least...get your biggest pot (or borrow a big one from your mother) and clean out your vegetable drawer.  Add some bony chicken parts and let it simmer. In our house, I find the smell of a good stock simmering all night is enough to make an ailing child turn the corner.  Whenever the heat of summer subsides, we have a stock pot on.  By winter, our freezer has extra stock frozen, but we still make stock as the weather cools, and all winter long.  We use stock in soups, stews, pasta dishes, risottos, and stir fries.  I believe that the stock made from nutrient dense vegetables and herbs, consolidates their essential nutrients into a rich, spoon licking, brew which re-mineralizes the body and the spirit!

Ingredients Organic bony chicken parts - Carcass(es) (cooked or uncooked), necks, wings or  legs 1 onion, chopped into ¼ inch squares 8 branches parsley (not the leafy tops) 2 bay leaves Several large branches of thyme (or whatever you have leftover from the week) 2 medium carrots, diced 4 celery stalks and leaves, roughly chopped Leek tops Onion tops any tomatoes, beans and zucchini left in the vegetable drawer 8 whole cloves 8 whole peppercorns 2 liters cold water or enough to float all the items Leafy tops of parsley

Method 1.    Place chicken parts in cold water and bring to boil.  Skim the foam that forms. 2.    Add the rest of the ingredients and simmer for hours or even overnight. The longer you simmer the stock, the more flavourful it will be. 3.    In the last 10 minutes of the stock simmering, add the leafy parsley to add extra minerals. 4.    Strain the stock.  You can reduce it further to intensify the flavour. 5.    Refrigerate and then skim any fat from the surface. 6.    Freeze in jars or use within a week.

For more great information about stocks, check out Nourishing Traditions by Sally Fallon.

We have written more about Thyme and its great attributes.

Beet and Carrot Salad

This is a quick recipe (10 minute) that we make alot for farm lunches. Ingredients 2 large beets grated 2 large carrots grated 100 grams feta crumbled 1/2 cup chopped coriander leaves 1/4 cup white balsamic vinegar 1/2 cup extra virgin olive oil salt and pepper to taste

Method 1.  I use a food processor to grate the beetroot and carrot. 2.  In a bowl, crumble the feta.  Add oil, vinegar, salt and pepper and coriander. 3.  Add beetroot and carrot and mix roughly.  Serve over lettuce or as a side.

Carrot and Radish Salad with a Glorious Moroccan Inspired Dressing

Here is a lovely salad recipe donated from a CSA member
1 garlic clove, crushed
1/4 tsp each ground cinnamon, cumin and paprika
60ml (1/4 cup) olive oil
1 tsp white wine vinegar
1 tsp honey
1/2 lemon, juiced
4 largish carrots, peeled, thinly sliced however you like (I halve carrots and then slice lengthwise for appearance)
10 radishes, thinly sliced
2 tbsp chopped flat-leaf parsley
1 tsp orange flower water*

1. Place garlic, spices, oil, vinegar, honey and lemon juice in a bowl and whisk to combine. Set aside.
2. Blanch carrots in boiling salted water for 1-2 minutes, drain and refresh. While still warm, toss in the dressing, then set aside at room temperature.
3. To serve, toss in the radish and parsley and drizzle with orange flower water

Notes I didn’t have any orange water flower so just omitted it. I also varied the quantity of radishes to my preferences – as long as there is an even balance of the vegetables in the salad I think it works.

Served with Spinach and Feta Triangles.  The combination of flavours was gorgeous!

Vegetable Pakoras - from Paul Dempsey

Paul and Lisa Dempsey are the faces behind Big Blue Backyard, a local, secluded, award winning, ocean beach hideaway for couples. Designed to blend into the natural environment, this unique retreat sits perfectly between the dunes abutting the National Park at wild and often deserted St Andrews Beach. Paul is a wonderfully diverse chef who draws his inspiration from the ingredients presented to him each week.  The meals served to guests are unique, exquisite and seasonal with ingredients sourced locally. This recipe is a great example of that.  Use it as a starting point to create something from what you have in your box.

Paul makes his pakoras on the fly so there really isn’t a recipe just a list of ingredients and a methodology of sorts.

Here are the quantities he used yesterday but that made at least 180. Par cooked pakora’s freeze beautifully so you can always have them on hand for last minute dinner ideas or unexpected guests.

Ingredients 1kg chick pea flour All the vegetables you want to use— Root vegetables – grate Peas – just podded Cabbage – shredded Peppers – julienned 5 brown onions sliced The roots of the coriander bunch blended with 10 whole green chillies 12 eggs, beaten

Method 1. Mix all the vegetables, beaten eggs and blended herbs together. 2. Depending on how much liquid comes out of the vegetables, one may have to add more chick pea flour to the mix to make the batter more viscous. 3. Gently heat canola/sunflower oil in large sauce pan or wok – medium to deep – oil should get to around 165degrees Celsius.  Using a large serving spoon, spoon big dollop of mixture one by one into the oil – make sure the stay separate and then as they brown gently roll each pakora around in the oil to cook and brown on all sides. (if you want to freeze a few, just let them get to golden brown) With a slatted spoon remove each one from the oil letting excess oil drip back into the pot and then lay to rest on some kitchen paper. 4. Serve warm with a grated yogurt and cucumber mix. 5.  If freezing some, allow to cool and then pack in zip lock bags and put in freezer.



Coleslaw - Bahamian Style!

Growing up in America, I have eaten many coleslaws.  It has never really been my first choice for vegetable sides as it is usually so gloopy...for lack of a better word. Bahamian style coleslaw is fresh and light, and although it still has some sugar, the crunch of the raw vegetables is complemented by the sour spice of the hot sauce and lime juice.

This is my mum's recipe. She lives happily on Long Island, part of the Out Islands in the Bahamas.

Ingredients 1/2 head of cabbage 2 medium carrots

Bahamian Style Coleslaw Dressing 2 tbsps Mayonnaise 2 tbsps Basic Dressing (below) Juice from 1/2 a lime Few shakes of Hot Pepper Sauce (or more to taste) Sea Salt and Pepper

Method 1. Make Basic Dressing (below) and allow to cool. 2. Combine all ingredients for the coleslaw dressing and blend with a wire whisk or in a food processor. 3. Core cabbage and finely shred with sharp knife (don't chop). 4. Grate carrots, if they are large, or finely slice if they are small. 5. Mix to taste with dressing.

Basic Dressing Boil until sugar has dissolved: 1/2 cup sugar 1/2 cup white vinegar 1/2 cup water Cool, and add salt and pepper to taste.

Mum's Note: I always keep this in my fridge in a glass jar with a lid.  This is an excellent dressing alone for cucumbers and onions, or beets and onions.  A bit of it is wonderful with sauteed red cabbage, sauteed greens, or in potato salad.