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.