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

 

 

Cinnamon Bread Roll Ups

sliced bread (white or brown)

cream cheese / smooth cottage cheese

+ 3/4 cup icing sugar

1 cup white/brown granulated sugar

1- ½ tsp ground cinnamon

3/4 cup butter/margarine, melted

 

Cut off the crusts, flatten each slice with a rolling pin (or a wine bottle).  Mix the cream cheese / cottage cheese with little bit of icing sugar at a time, till it’s to your taste.

Spread the mixture on each slice bread.  Carefully roll up each slice. Mix the white/brown sugar with cinnamon.  Brush each rolled-up slice with the melted butter/margarine and gently roll into the sugar-cinnamon mixture.

Preheat oven to 180 oC.  Carefully place the rolls on an ungreased baking sheet and bake for 20 minutes, or till golden brown.

As it cools down, the outside of each roll hardens.

This is seriously fabulous!!!!  A quick snack for unexpected guests.

 

Recipe:  http://rindymae.blogspot.com/2013/04/cinnamon-cream-cheese-roll-ups.html

Photo:  Alma Pretorius

 

 

Banana Curry Jam

Makes about 1 cup

330 g bananas (weighed without the peels)

150 g white sugar

1 tablespoon lemon juice

2 teaspoons curry powder

Heat everything together on medium heat in a pan on stove.  Stir regularly – till sugar has melted and the mixture starts to look like jam.

Recipe and photo:  Alma Pretorius

 

Banana salad with coconut and curry powder

4 – 5 bananas

1 teaspoon (or more) curry powder

1 tablespoon white sugar

1 cup mayonnaise

1/2 cup desiccated coconut

Lemon juice (or Sprite / Sprite Zero / Lemonade)

Pinch of salt 

Peel and slice bananas – squeeze lemon juice over to prevent discoloring.  Mix the mayo with curry powder, salt, coconut and white sugar – taste and adjust if needed.  Pour over sliced bananas and mix carefully.  Refrigerate for few hours for best flavor. 

Recipe adapted from https://oldskoolrecipes.com/curried-banana-salad-recipe/

Photo:  Alma Pretorius

 

Ginger Bread Muffins

If you can find these preserved Ginger Nuts (Balls) in syrup, it will enhance the ginger taste in these muffins!  This is the same recipe as the previous Ginger Bread Loaf - just in muffin form.

Makes 12 muffins 

1 and 1/2 cup flour self-rising flour

1/4 cup sugar

2 tsp ginger powder

2 tsp mixed spices

Salt

1/2 cup milk

1/2 cup syrup

1/2 cup lukewarm water with 1 tsp bicarb

2 eggs beaten with 1/4 cup water

1 tablespoon fresh ginger, chopped very fine

3 preserved Ginger Nuts (balls), chopped very fine (optional, but so delicious!)

Preheat oven to 200 oC.  Prepare 12 muffin pan. In a bowl, mix all the ingredients in order …. IT WILL BE A VERY WET MIXTURE.  Pour into muffin pans, bake for 20 minutes (or till test skewer comes out clean).  Let rest in pans for 10 minutes.

The texture is just unbelievable!!!  Light and fluffy!

Recipe:  food24.com Photo:  Alma Pretorius