PUMPKIN FRITTERS

Ingredients

1Pinch Robertsons Freshly Ground Atlantic Sea Salt
1 Pinch Robertsons Cinnamon
2 Eggs
1 tsp Baking Powder
1 sachet Knorr Roasted Vegetables Veggie Bake
3 tbsp Cake flour
2 Cup cooked and mashed pumpkin/butternut/hubbard squash
Brown sugar to sprinkle

Method

Mix all the ingredients together except sugar and cinnamon
If mixture is too stiff, add a little milk.
Fry sponnfuls of the mixture in a little oil in a heavy based frying pan until golden on both sides about 5 mins.
 

 

CURRY VEGETABLES

1 packet patty pan

1 packet baby marrow, cut half

1 packet thin bean, cut half

5 potatoes, cut quarter

1 packet thin strip carrots

1 big onion

1 red pepper

1 yellow pepper

1 packet diced butternut

10 ml mixed herbs

10 ml origanum

5 ml hot curry powder

2 ml cayenne powder if neccessary

1 liter chicken stock

Heat oil and butter in pressure cooker or heavy saucepan

Add onion, fry until soft golden, set aside

Add carrots and beans, fry until meduim soft,

Return onions and add all spices , stir around,

Add pototoes, patty pans, baby marrows, chicken stock cover lid simmer until potatoes half cooked

Add peppers, butternuts , simmer futher untill all vegeatbles cooked

Spotten spoon to take all vegetables out from liquid, place in ovenproof casserole dish with lid and keep warm

Serve with meat of your choice