Ingredients:
- 1 cups of wholemeal flour
- 2 tsp baking powder
- 2 bananas
- 2 pears
- 2 eggs
- ½ cup olive oil or 75g butter
- ½ tsp cinnamon
Method:
Makes 16
Beetroot jam*
Place the beetroot, carrot, parsnip, leek, onion, lemon juice, spices and bay leaves in a large saucepan with the stock. Bring to the boil, then reduce the heat to low and simmer, partially covered, for 2 hours. Cool slightly, then blend in batches and season well with salt and pepper. Return to saucepan and gently heat through. Place in bowls and garnish with sour cream and dill. Serve with rye bread.
From Margie
Preheat oven to 200 degrees celcius. Melt butter in a small saucepan and add the celery. Cook for about 10 minutes or until slightly softened, place a lid on top and leave over low heat to 'sweat' until it is quite soft. Remove, season and let cool. Sift the dry ingredients into a bowl and add the cheese. Mix the egg with the milk and melted butter and pour into the flour. Add the celery and mix until the flour is just moist. The batter will look a bit lumpy, don't overmix. Spoon into 12 well-buttered muffin moulds, filling each one about two-thirds full. Bake for about 20-25 minutes or until golden brown and well risen. These muffins won't be smooth on top - the end results are rather uneven. Turn them out on to a cake rack and eat while warm.
Makes 12
Source: Beverley Sutherland Smith, The Seasonal Kitchen
Cook 400g baby potatoes (halved) in a saucepan of lightly salted boiling water for about 10-12 minutes or until tender.
Serves: 6
Source: Will
You will also need 2 x 8 in (20 cm) sandwich tins, 1½ in ( 4 cm)