Not only are these delicious and addictive, but they are also have a hidden ingredient that make them good for you too! This recipe is perfect if your child is a fussy eater (or if you have a husband who is a fussy eater!) They are delicious deep fried or baked and can be frozen for future use.
Ingredients:
- 3 large or 4 medium peeled potatoes
- 1 medium sized head of cauliflower
- 5 Tbl flour
- 5 Tbl breadcrumbs + more for coating
- 1 egg
- 1 tsp salt + other spices to season (I used thyme, oregano and mixed herbs)
- half a cup of grated cheese
Directions:
- Boil the potatoes in salted water for 10 minutes. Place in cold water until they are cool enough to handle and then grate them.
- Steam the cauliflower for 3 minutes, leave to cool then crumble into small pieces.
- Place cauliflower and grated potato onto a dishtowel and place another dishtowel on top, then push down to get as much moisture out as possible.
- Empty into a bowl and add the rest of the ingredients. The mixture should be firm enough to roll into balls.
- Take spoon fulls of mixture and roll into balls then coat in breadcrumbs and set aside.
- Place balls on baking paper and bake at 220⁰ for 15 minutes then flip and bake for another 10 minutes. Alternatively fry in hot oil till golden brown. If you have too many then just freeze them for another day.
If your kids pick up on the cauliflower and complain then just take it out, it will work the same! Else ignorance is bliss and you will feel better knowing they are getting a good dose of veggies.
Keep it cooking,
Kelly
This recipe is a real time saver if you want some nice fresh bread without having to wait for it to proof. The rolls are dense and moist and are delicious when slathered with butter.
Ingredients
- 350g of bread flour
- 30ml baking powder (try to use fresh baking powder for better results)
- 1/2 tsp salt
- 1 tsp sugar
- 125ml water (half a cup)
- 2 larger eggs
- 1 Tbl oil
Directions
- Sift the flour, baking powder, salt and sugar together
- Whisk the eggs into the water
- Add the egg mixture to the flour mixture and mix to form a dough (add more flour if needed)
- Form the dough into 6 small balls
- Heat the oil up in a pan on medium heat (cast iron pans work best). You can also bake these straight on the braai.
- Cover the dough balls with the pan lid or tin foil and cook for 5 minutes on each side.
Keep it cooking,
Kelly
These are the ideal little biscuits for a teatime treat and can be packaged in a cookie jar as a special homemade gift. These biscuits have a crumbly texture and just melt in your mouth. I remember my favourite part as a kid was rubbing the butter into the flour mixture! These biscuits don't spread when they bake so this recipe can also be used for shape biscuits in place of the usual sugar cookie recipe. You can also add in jelly tots for a fun twist your kids will love!
Ingredients:
- 1 cup icing sugar
- 1 cup custard powder
- 3 cups flour
- 350g softened margarine
Directions:
- Preheat oven to 180°
- Sift the first 3 ingredients into a bowl
- Drop little blobs of the butter all over the flour mixture.
- Rub the butter into the flour with your fingers. The mixture will slowly start to form a dough. (This is the part your kids can help with!)
- When you can compress it into a ball then it's ready. You can either roll the dough out and cut shapes with a cookie cutter or roll it into little balls and squash them down with a fork.
- Place on baking paper on a tray and bake for 15 minutes or until golden brown.
Now sit down, relax and have some tea and biscuits!
Keep it cooking,
Kelly
These fritters are tasty, almost guilt free and will have your family munching their veggies without complaint! They are a great side dish or snack item and the recipe can be adjusted easily to feed smaller or larger groups.
Ingredients:
- about 300g of Zucchini (baby marrow)
- 1 tsp salt
- 4 Tbl flour
- 1 egg
- half a cup of either grated cheedar cheese or crumbled feta cheese
- half a tsp minced garlic
- 1-2 Tbl finely chopped onion
- herbs (I use oregano and thyme)
Directions:
- Grate the zucchini into a bowl. Empty the grated zucchini into a colander and place it over the sink. Sprinkle with salt and leave for 15-30 minutes. The salt will draw some of the moisture out of the zucchini.
- Take handfuls of the zucchini and squeeze to drain out the moisture before placing it in the bowl. (this is a great activity to get your kids to help with because it develops the muscles in their hands!)
- Add the rest of the ingredients into the bowl and mix together. Add enough flour so that the mixture sticks together.
- Heat a pan on medium heat and add in a tablespoon of oil.
- Scoop spoonfuls of the mixture into the pan and flatten out slightly with the back of the spoon.
- Fry until they are golden brown on both sides.
- Drain off excess oil on some paper towels and serve!
These fritters taste so good that it's the only baby marrow dish my husband will eat!
Keep it cooking,
Kelly
