Carrot and Raisin Chutney

2 cups carrot, peeled, cubed   

1 onion, chopped roughly

¼ cup brown sugar  

¼ cup white/brown vinegar

1 tsp grated fresh ginger  

1 tsp ground cumin

½ tsp cinnamon  

Salt, Pepper

1 medium onion, diced  

1 cup pitted raisins

1 Granny Smith apple, diced

 

Steam the carrots and apple cubes till tender, either on stove or in microwave.   Drain the carrot and apple cubes. 

In small pot on the stove, combine onion, sugar, vinegar, ginger, raisins, cumin, cinnamon, salt & pepper. Stir in carrot & apple cubes; bring to boil. Reduce heat and simmer, covered, for about 20 minutes.  Spoon out ¼ of mixture, blend it coarsely, mix in with rest of mixture in pot.  Simmer till it resembles chutney-consistency.  Keep in fridge.

Photo and Recipe:  Alma Pretorius

 

 

Raisin and peanut energy bites

Makes 22, depending on size

 

140 g seedless raisins

132 g nuts (salted peanuts / raw nuts)

2 tablespoons room temperature water

 

In processor with metal blade, chop the nuts till fine (BUT NOT SMOOTH).  Add the raisins, blitz till they blend together – add the water and blend some more.  You’ll have a sticky mixture.  Form balls (whatever size you want) and place on a plate – freeze for at least 30 minutes.  Eat from freezer or keep in fridge.

Recipe and photo:  Alma Pretorius

 

RAISIN and CINNAMON-SUGAR MUFFINS

MAKES 6 BIG MUFFINS

 

1/2 cup SASKO bran self-rising flour

1/2 cup SASKO self-rising flour

1/2 cup double cream yoghurt

1/4 cup vegetable oil

2 tablespoons sugar

1 large egg

1 teaspoon cinnamon powder

2 teaspoons caramel essence

1 cup mixed raisins

Extra cinnamon sugar for topping

 

Preheat oven to 200 oC.  Prepare muffin pan.  Mix the self-rising flours with the raisins, sugar and cinnamon.  Add the yoghurt, oil, egg and essence.  Mix, spoon into muffin pan and top with thick layer of cinnamon sugar.  Bake for 20 minutes.

Recipe and photo:  Alma Pretorius

 

RICE AND ALMOND RAISIN MUFFINS WITH PEACHES

Makes 12 muffins

Soaking time and rice baking time:  30 minutes

Baking time for muffins:  20 minutes

50 minutes start to finish

60 g raisins

1 teaspoon almond essence

Boiling water (enough to cover raisins)

2 cups hot milk

Pinch salt

1 cup raw Jasmine rice

1 teaspoon vanilla essence

200 g white sugar

2 tablespoons smooth apricot jam

3 large eggs

2 ripe Nectarine peaches, peel and cut into 12

3 tablespoons white sugar

2 teaspoons water

 

Preheat oven to 200 oC.  In oven dish with a lid, mix the raw Jasmine rice, 100 g sugar, 2 cups milk, salt and vanilla essence – put lid on and bake for 30 minutes (or till milk has evaporated and rice is soft.) In a bowl with a lid, soak the raisins in boiling water with almond essence for 30 minutes (while the rice is baking.)  Prepare a 12-muffin pan.

 

Keep oven on 200 oC.  After 30 minutes (or when rice is cooked), drain the raisins.  Into the cooked rice, stir the raisins, 100 g sugar, 3 eggs and apricot jam.  Spoon into the muffin pan.  Bake for 20 minutes.  While muffins are baking, mix the 3 tablespoons sugar with 2 teaspoons water in flat pan on stove - add the peaches and slowly heat them.  Keep apart.

 

Remove the muffins from the oven, press a peach piece on top of each muffin and let cool down.  Remove from pan, enjoy warm (or cold) with ice cream, custard or double cream yoghurt.

 

Recipe and photo:  Adapted from https://janonline.com/recipes/roasted-banana-amaretto-and-raisin-cake/

 

 

Bran, raisin and sunflower seed cookies

Makes 24, depending on size

 

7 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1/2 cup white sugar

1/2 cup seedless raisins

1/2 cup sunflower seeds

1 teaspoon vanilla essence

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, form walnut-size balls, place on baking sheet (not too close to each other), bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

Raisin bread

 

Makes 1 flat loaf

 

1 ¾ cup self rising flour

1 cup double cream yogurt

1 egg, beaten

1 cup raisins

Pinch salt

 

Mix the self raising flour, yogurt and bit of salt together in food processor with dough hook. Add raisins. Mix till it forms a ball. Place the mixture on greased baking sheet. Form into a flat loaf. Brush with egg on top. Bake at 200 oC for 20 min.

Recipe and photo: Alma Pretorius