3 tasty salads ….to help spring come along

Red cabbage

Shred finely the red cabbage …use 2 ozs per person
1 tbsp tamari (soya sauce)
1 tbsp olive oil
black pepper

Mix all the ingredients together

Beetroot & parsnip

1 good sized cooked beetroot
1 raw beetroot the same size
1 raw parsnip the same size

Grate all the vegetables
Mix the beetroot together
Just before serving add the parsnip
Mix in a little olive oil

Green Salad  (with interest!)

If using a packet of mixed salad
Sprinkle at least 4 of the following over the top and mix in well
Serve as soon as you add the dressing

Desiccated coconut
Poppy seeds (go easy)
Toasted sunflower seeds
Several small grapes cut in ½
Toasted almonds
Sultanas or raisins
Chopped pecan nuts
Pumpkin seeds
As you can see the list is endless, therefore you have a good many different salads.  Add your favourite dressing, mix well & serve. Oh ...add cucumber & tomato if you wish.

The Vegetarian Society Awards 2007
“ Best Vegetarian Breakfast”

Potato cakes

Try these little cakes for breakfast, lunch or supper…good enough for a smart Dinner Party too! The cakes freeze well and cook well from frozen.

2lbs potatoes ...cooked with a little salt and then mashed
4 ozs rolled oats
1 tsp fresh thyme ...chopped. If using dried herbs, half the amount
7-8 pieces (1" long) Wakame or Kombu ... soaked in boiling water, strained & chopped
1-2 ozs sunflower or soya margarine
plenty of freshly ground pepper

Mix all the ingredients into the mashed potato.  It will be stiff.
Taste to be sure the seasoning is correct.
(Put the water from the soaked seaweed into your soup, it is packed with nutrients)

Shape into rounds using your hands, if sticky add some more oats
Put into a frying pan with a small amount of oil & fry until golden

Enjoy!

To vary:
Use sage in the winter
Use parsley or thyme in the summer
Add chopped toasted sunflower seeds
A sprinkling of poppy seed
The list is endless!

Christmas Morning Marmalade
Created by Anita de la Riviere  Dec’06

6 Satsumas & 3 lemons to the weight of 2lbs
8 ozs fresh Cranberries
2 pts water
4 lbs sugar

1.) 6 clean, well polished jam jars.
Put in the oven on the lowest heat to sterilise.

2.) Scrub the satsumas & lemons & remove the knobbly ends

3.) Cook the fruit in 2pts water, until soft.

4.) Pour the water into a jug & top up to 1 ¾ pts, as some will have been lost during the cooking

5.) When cool enough to handle, chop the fruit to the size that you like it and put back into the pan with the 1 ¾ pts water.

6.) Add the cranberries

7.) As you bring the fruit to the boil add the sugar & stir well.

8.) Cook at a rolling boil until it begins to thicken, the colour will darken slightly.
Put a spoonful onto a cold plate and when it’s cool it should wrinkle, your marmalade is then ready at setting point. Remove from the heat

9.) Leave to stand for 5 minutes

10.) Carefully pour into hot jam jars. Cover with wax paper & then the top cellophane paper & secure with an elastic band.

(These covers can be purchased at a hard ware shop or supermarket)

Enjoy on Christmas morning (if you can refrain until then!)

Makes an excellent Christmas gift... decorate the jar with a red satin ribbon bow