June 19, 2021 / Lyn Jones / 0 Comments
This pudding has a golden crust on top and lovely apple-flavoured jelly – reminded Rod of his Mum’s apple roly poly.
4 cooking apples
1 Tab butter
2 Tab SR
< 3/4 cup sugar
pinch salt
1 cup cold water
1. Grease a pie dish or casserole.
2. Peel, core & cut apples in halves – put into pie-dish with cut-side up.
3. Rub butter into flour, add sugar & salt, then water. Mix lightly and pour over apples.*
4. Bake for 35 mins in mod-hot oven until golden brown on top. Serve with cream.
* you can sprinkle lightly with sugar or butter before cooking
June 14, 2021 / Lyn Jones / 0 Comments
Makes 4 wraps
Ingredients
- 4 leaves collard
- 3 tablespoons olive oil, separated
- 1 inch medium white yam, peeled and chopped into ½- cubes
- 1 small yellow onion, diced
- ¼ teaspoon salt, to taste
- 6 large eggs, well beaten
- 1 bunch green onion, chopped
- 1 cup cooked black beans, I used canned
- 1 large avocado, peeled and sliced
- 4 tablespoons salsa, plus more for serving
Instructions
- Wash the collard leaves and pat them dry. Chop off the stem and discard. Shave the rounded part of the stem that’s still attached to the leaf so that it’s flush with the leaf. Lay leaves on a flat surface (cutting board works great!)
- Heat 2 tablespoons of the oil in a skillet and heat to medium. Add the chopped sweet potato, onion, and salt and cook, stirring frequently until veggies have softened, about 20 to 25 minutes. If necessary, add a couple tablespoons of water to help steam the potato.
- While the sweet potato is cooking, prepare the scrambled eggs. ddd 1 tablespoon of olive oil to a skillet and heat to medium. Add the green onion and saute until fragrant, about 2 minutes. Add the beaten eggs and allow them to sit and firm up for 1 minute. Use a spatula to scramble the eggs to desired doneness.
- Divide the scrambled eggs among the collard leaves. Add about ¼ cup of black beans to each collard leaf, followed by salsa, sliced avocado, and cooked potatoes. Wrap collards like a burrito and enjoy!