This recipe has kindly been supplied by Zehavit Mishtler from Bio Organic Farm. Ingredients: 4 large collard green leaves, de-stemmed and blanched 1 sweet potato
This recipe had been kindly supplied by Jean Martinez of Artisan Wholefoods. Ingredients 100 grams grated raw sweet potato 100 grams mashed ripe banana 1/4
This recipe had been kindly supplied by Jean Martinez of Artisan Wholefoods. Makes approximately 8 to 10 fritters Ingredients 1 Cup grated raw sweet potato
Meyer lemon curd: 2 large eggs 2 large egg yolks 1/3 cup sugar 1/3 cup fresh Meyer lemon juice or regular fresh lemon juice 1
4 egg whites
1 cup brown sugar
1 cup pecans
1 cup dried figs or dates
Roughly chop nuts and fruit
Beat egg whites until very stiff; blend in sugar and beat until smooth
Lightly fold in nuts and fruit
Spread meringue mixture in a greased spring form pan. It should be 4-6cm high.
OR form into 8 individual meringues on greased tray
Bake in a moderate oven 150°C for 40 minutes.
Delicious served warm or cold with whipped cream and mixed berries.