HEALTHY EATING NOVEMBER WEEK 63 QUOTE 63

"This 'fruit' of the vegetable clan originated in Northern Tibet and was first marketed in England in the 16th century - although not coming into vogue as a food until much later. It is a wholesome food with its uniquely tart flavour but discourage the children from nibbling on the leaves. They are toxic."
"Scrumptious Tucker": John Forsyth.


The quote is referring to RHUBARB, a much forgotton fruit.


>> ZINGY ORANGE RHUBARB <<

Rhubarb is a good source of Vitamin C and fibre. It has some B group vitamins. It is extremely low in fat, salt, calories and is cholesterol free.

You need ~
5 stalks of Rhubarb
3 Granny Smith Apples
2 large Oranges
1 cup Water

Wash everything. Grate apples into a pot. Add the grated rind of 2 oranges and their juice and chopped rhubarb. Slow low cook for 30 - 40 minutes. Best served hot with Natural yoghurt, fresh pouring cream or ice cream. You can add sugar if you wish, but I love the zingy, tart, fresh taste.

>> STRAWBERRY PIKELETS <<

Strawberries are high in sugar - but don't let that put you off. They contain phosphorus, potassium, Vitamin C and A, ascorbic acid and are rich in minerals. 
There are various tips on how to prepare the perfect strawberry
 ~ some say wash them just before you eat them
 ~ some say sprinkle icing sugar over them before serving
 ~ some say sprinkle icing sugar and a generous slurp of brandy before before serving
 ~ some say put a good shake of pepper on as this brings out the flavour!!
 ~ some just open the lid and get eating.

Ideal for a special summer breakfast or dessert.
Sift into a bowl  ~  1 1/2 cups Flour
                                 1 1/2 teaspoon Baking Powder
                                 1/4 teaspoon Bicarbonate of Soda
                                 a pinch of salt
Make a well in the centre of the flour and add   ~   2 Eggs
                                                                                         3/4 cup Milk
Beat well into a smooth batter. I love the colour change explosion when I break the egg yokes. Don't hesitate to add a little extra milk so that the batter is sloppy enough to flow from the spoon onto the pan surface. Drop tablespoonfuls / teaspoonfuls of mixture into the pan depending on the size pikelets you want. I made teaspoon sized ones - perfect size for entertaining with savoury or sweet treats. Cook until bubbles rise to the surface, turn and cook the other side until golden brown. Pikelets freeze wonderfully in a plastic bag for 2 months.

I served these 3 small pikelets with 2 dessertspoons of Natural Yoghurt, 2 large Strawberries sliced, juice of 1/4 lemon and a generous drizzle of Maple Syrup - and they WERE delicious!!!
THISWEEKWITHTHEKIDS ~ get cooking and eating together with our world famous New Zealand strawberries or Rhubarb.
Cathy