sharing recipes from one generation to the next
I’ve been helping out with the Stephanie Alexander’s Kitchen Garden Scheme at my grand daughter’s school, helping the Grade 3 & 4 kids as they cook vegetable based recipes using the crop from the school’s garden. Kids are notoriously fickle when it comes to eating vegies but my youngest grand daughter’s classmates constantly suprise and delight me. The recipes they prepare are not dumbed down to suit immature palates, it’s modern Australian cuisine and often chilli and spice are included. The kids are expected to taste everything they prepare, most end up eating at least two serves.
It’s winter school holiday time and again we have our rapidly growing grandaughters under our wing. They seem so much more self contained than the short 11 weeks since the last break. I feel less like a dispute mediator and entertainment organizer, more an on demand feeder and media controller.
As we sat down together for lunch on the first day, 11yr old Miss E conversationally said “you know Nana, I really like that we all sit down together for lunch like it’s a real meal.”
Financial demands place huge stresses on modern family life so it’s good for kids to spend time with grandparents who move a slower pace, who have the luxury of the time, and who sit and enjoy lunch and conversation.
Curried Carrot and Cashew Nut fritters are great food for fussy kids. My grand daughters loved them. We ate our fritters doused with yoghurt sauce, then the next day we squashed the leftovers onto toast for a yummy breakfast with a difference.
Curried Carrot and Cashew Fritters
500g carrots, coarsley shredded
100g roasted cashews, roughly chopped
60g soft breadcrumbs
1/2 cup plain flour, gluten free
2 teaspoon Madras curry powder
1/2 cup rice milk
1 tablespoon lemon juice
2 teaspoon root ginger,grated
2 tablespoon spring onion greens, finely sliced
sea salt and freshly ground black pepper
olive oil for frying
1/2 cup natural yoghurt
2 tablespoons of cold water
se salt and freshly ground black pepper
In a large bowl, mix together the shredded carrot, cashews, soft breadcrumbs, flour and curry powder.
Whisk together the eggs, milk and lemon juice.
Make a well in the carrot mixture, pour in the wet ingredients then mix until well combined.
Stir in the ginger and spring onions.
Season with salt and pepper to taste.
Heat about 1cm of olive oil in a saute pan over a medium heat.
Drop dessertpoons full of batter into the oil.
Fry the fritters unitl golden. Flip the fritters and fry the other side.
Serve hot from the pan with yoghurt sauce.
Whisk the sauce ingredients together until smooth.
I’m a fool for fritters! I love the addition of the cashews here, they are my fav nuts.
My pooch loves cashews too, so much that he scoffed close to a whole kilo one day while my back was turned. He was very sorry for himself for a few days!
Loved reading this post on so many levels Sandra! I can imagine what a fabulous grandmother you must be… sadly I never had that kind of relationship with either of my grandmothers, so I’m determined to make the very most of this role, when my time comes! 🙂 Gorgeous fritters – something I’d love to try.
Thanks Margot, it’s a very special relationship, loads of fun in so many ways. I learned early on that when we’re together nothing else matters but the quality of our time together, the rest of my obligations get put on hold.
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I wish we had such a program here, I adore the look of these fritters and your astute sounding 11 year old granddaughter. Special times and memories shared with grandparents are irreplaceable.
So original, these fritters! You’re taking good care of your grandchild 🙂
Hi Sandra, I like a good fritter and these sound right up my tree.
Thanks Glenda, i love a good fritter too, these were great
My favourite breakfasts are made up of ‘leftovers’ like these! And compared to the rest of the world I am so, so happy that more and more schools are adopting such real-life learning schemes!! Hope there is something called ‘exponential growth’!!!
Interesting how education has changed, how life skills are now beginning to be included, still a way to though. These carrot fritters were terrific, we made another batch yesterday!
I could do with some of those fritters right now- the road food is now starting to where off, especially when we go out- trying to find something that is not deep fried is a challenge and no one seems to cook vegetables any more.
I can relate to media controller- more like Ipad time dictator. I am about to get my share of these duties when I return as my son, daughter in law and two boys are moving in with us!
I too get very frustrated about the amount of deep fried food eating out when on the road, but my Naturopath said they fried food is always safe because at least it’s been made so hot that all bacteria has ben killed!!!! Good luck with the extended family and the extra responsibility
I love your fritters! Enjoy your time with your granddaughters. My mom always says that it’s the best time she has ever had!
It’s true Francesca time spent with grandkids is incredibly life affirmming!
I wish our school had a garden. I think it truly is the best way to teach children how food grows and to experiment and eat a wide variety of vegetables for a healthy diet. At least we have a garden at our house and my own children learn to enjoy it. We will have to try vegetable fritters, these look delicious.
My boys are also lucky enough to have a Stephanie Alexander Kitchen Garden Scheme at their school. For my eldest son, it’s his favourite part of the week! I love helping in the kitchen too – both for hanging out with my boy, and also for the fabulous lunch! Although he was already a great eater, it has opened his eyes to the beauty of vegetarian cooking, and every week he brings home new recipes for us to try. I say Vail Stephanie Alexander! I only wish the program could be made available to ALL schools.
Your fritters look fab Sandra. We love veggie fritters (in fact we enjoyed beet ones 2 weeks ago, using a recipe from my son’s school). Adding curry powder sounds like a great idea!
Thanks Saskia. I have always had a firmly held belief that education is about preparation for life as a whole so for me the fact that gardening and cooking, undervalued life skills, are beginning to be recognized as important for an individual’s future is heart warming. The kids all love SAKG
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