www.womanthismonth.com 87 April 2014 500g mixed vegetables (frozen), thawed 50g plain (all-purpose) flour 3 eggs, lightly beaten 60g cheddar cheese, finely grated pinch dried rosemary pinch paprika pinch salt pinch black pepper 1 tbspn olive oil to serve garden salad to serve light sour cream • Place the thawed frozen vegetables into a large mixing bowl and combine with the flour, rosemary, paprika and cheddar cheese. Add the egg and stir to combine. • Heat the oil in a frying pan. Add two tablespoons of the vegetable mixture to the pan. Cook for two to three minutes on each side until golden and cooked through. • Transfer to a plate lined with paper towel and repeat with remaining oil and vegetable mixture. • Serve with fresh garden salad and light sour cream. VEGETABLE FRITTERS 135g plain (all-purpose) flour 1 tbspn baking powder 80g powdered coconut 110g brown sugar 40g pumpkin seeds 60g sunflower seeds 50g sultanas 60g dried apricots, finely chopped 180g low-fat milk 1 egg • Preheat oven to 180 degrees Celcius. Grease a 3cmdeep, 17cm x 27cm cake pan and line it with baking parchment. • In a mixing bowl, combine the flour, coconut, sugar, pumpkin seeds, sunflower seeds, sultanas and apricot in a bowl. • In a separate bowl, whisk the milk and egg together. Add this to the flour mixture; stir to combine. • Spoon the mixture into the prepared pan. Smooth the top and bake for 30 minutes. Cool in the pan for 20 minutes before cutting and serving. FRUITY MUFFIN BARS
RkJQdWJsaXNoZXIy Mjk0MTkxMQ==