September 22, 2014 / jonesd / 0 Comments
http://www.honey.com/recipes/detail/10/carrot-fruitcake
CARROT FRUIT CAKE
Moist, rich and spicy – a flavour for festive occasions. Also eggless and very moreish!
12 serves
1 cup grated carrots
1 cup sultanas
¾ cup honey
1 tsp cinnamon
1 tsp allspice
1 tsp salt
½ tsp nutmeg
¼ tsp cloves
2 Tab margarine
1½ cups water
1½ cups whole wheat flour
1 tsp bicarb
½ cup wheatgerm
½ cup chopped walnuts
1.Preheat oven to 150 degrees C (FF 140?). Grease two loaf pans well.
2.Cook carrots, raisins, honey, margarine and spices in the water for 10 minutes, then allow to cool.
3.Mix together the flour, bicarb, wheatgerm and walnuts. Combine with other ingredients.
4. Pour into the two loaf pans and bake for 45 minutes.
NOTE: try adding grated coconut?
September 22, 2014 / jonesd / 0 Comments
MINT SAUCES
EASY MINT SAUCE – EVER READY
sugar
mint leaves (leaves only, not stems etc)
vinegar (the best)
Take a jar (one with a glass lid), put a layer of sugar in the bottom, then a layer of mint leaves .
Then a layer of sugar, more mint leaves and so on until bottle is full.
Press down tightly as each layer is added. Fill bottle to the top with vinegar then close.
Keep in a dry place.
NOTE: It can be added to if required from time to time as it is used up, by adding more leaves and sugar.
QUICK MINT SAUCE
1 cup fresh mint leaves, washed
1 Tab sugar
1/2 cup hot water
2 Tabs malt vinegar
salt to taste
Blend together until mint is chopped finely – about 10 seconds.
Pour into sauce-boat, stir in vinegar & salt.
Serve with lamb.
SUPERMIX MINT SAUCE
1/2 cup mint leaves
1 Tab sugar dissolved in hot water
1 cup vinegar
salt & pepper
Supermix together and serve.