GRANDMA’S EASY APPLE CAKE RECIPE.

Ingredients.... 1 and 2/3rds cup of self raising flour, pinch of salt, 1/4 cup of castor sugar, 60 gm of butter/ marg, 3/4 cup of milk, 2 cooking apples, peeled, cored and sliced, 1 tsp of cinnamon, extra 2 tbs of castor sugar. Preheat your oven 160n deg C. Grease a 23 cm / 9" round cake pan and lightly sprinkle with fine dry breadcrumbs. Mix together the flour, salt and castor sugar in a large bowl. Rub in the margarine / butter with your fingertips. Add the milk all at once and mix quickly to a soft batter. Place the batter intio the prepared pan. Press the apple slices around the edge and in the centre of the batter. Mix together the cinnamon and extra sugar and sprinkle all over the top . Bake in the preheated oven for 50 minutes or until cooked, test with a skewer inserted, comes out clean. Turn out onto a wire rack and invert right side up, to cool completely. Can be sliced and spread with butter/ marg, if you like.

EGGPLANT AND WHITE BEAN BALLS. (V).

Ingredients......Oil for frying, rice bran / canola, 1 eggplant diced, 1 tsp of cracked black pepper, 1 onion, finely chopped, pinch of cayenne pepper, 2 tbs of minced garlic, 400 gm can of cannellini beans, drained, 1/4 cup of chopped flat leafed parsley, pinch of chilli flakes, 3/4 of a cup of breadcrumbs, steamed rice and tomato sauce to serve. Preheat your oven to 200n deg C. Line an ovenproof pan with baking paper. Heat 2 tbs of oil in a frying pan and saute the eggplant for 5 minutes over a medium heat. Season with the cracked pepper. Carefully add just enough water to cover the eggplant and cook until tender. Place the cooked eggplant in a processor ... Reheat the same pan and add 1 tbs of oil add the onion, cayenne pepper and minced garlic and saute until heated through and well combined. Pulse the eggplant, cannellini beans, parsley, chilli and onion mixture in the processor until well combined. Turn the processed mixture into a large bowl with the breadcrumbs and mix with your hands until well combined. Form small balls with the mixture and place in the prepared pan. Bake for 15 minutes in the preheated oven. Turn off the oven and let cook in the unopened ovcen for a further 20 minutes, until heated through and golden. Serve on rice or grain of your choice with tomato sauce and some torn parsley.