MAKES 250 ml
2 cups fennel fronds, chopped
2 apples, chopped (I used red ones)
1/3 cup vegetable oil
1/3 cup grated Cheddar cheese
1 slice brown bread, toasted
1 teaspoon crushed garlic
1 tablespoon lemon juice
Salt and pepper to taste
Blend everything together. Adjust seasoning to taste. Add oil if needed.
Recipe and photo: Alma Pretorius
Make 2 cups
1/2 cup peas
1/2 cup celery
1/2 cup cabbage
1/2 cup green bell pepper
1/2 baby marrow (courgette / zucchini)
1/2 green beans
1/2 cup broccoli
1/2 cup spinach
1/2 cup pickled jalapeno slices (optional)
1/2 cup celery
1 cup vegetable oil (or olive oil)
1 cup roasted nuts (I used Sunflower seeds)
3/4 -1 cup Parmesan cheese powder
1 – 2 teaspoons salt
1 teaspoon white pepper powder
2 teaspoons crushed garlic
2 and 1/2 teaspoons lemon juice
In food processor, blend it all together. Taste and adjust the seasoning.
Recipe and photo: Alma Pretorius
Makes 6 big muffins
1 cup self-rising flour
1 large egg
1/2 cup milk
1/4 cup oil
1/2 cup Lemon Achar, chopped fine
3/4 cup white sugar
1 teaspoon vanilla essence
Preheat normal oven to 200 oC. Mix all the ingredients together, spoon into a greased 6-muffin pan. Bake for 20 minutes (or till test skewer comes out clean.)
Baking in Sunbeam Convection Oven – 220 oC for 25 minutes.
Recipe and photo: Alma Pretorius
