Cheddar Cheese Straws

  • 1.25 lbs (approx 0.5 kg) grated Cheddar cheese at room temperature
  • 1/2 cup butter, room temperature
  • 1-3/4 cups flour
  • 1 Tbsp baking power
  • 1 tsp salt
  • 1/2 tsp. dry mustard
  • 1/4 tsp. red pepper
  • 1/4 tsp. cayenne pepper

Cream together butter and cheese.

Sift remaining ingredients together; add gradually to creamed mixture, mixing well after each addition.

Fill cookie press with batter and press rows of unbroken strings of batter onto parchment-lined cookie sheet.
Bake 20 minutes in 350 degree preheated oven.
Allow straws to cool slightly. Remove from cookie sheet and break into 3 or 4 inch straws.

Suzy’s Hummus

  • 1 can chickpeas (drain and save liquid)
  • 2 – 3 cloves garlic
  • 2 Tbsp tahini (or to taste)
  • 1 lemon, juiced
  • Pinch of salt
  • Handful of parsley
  • 1 tsp cumin

Pulse garlic in food processor. Add chickpeas and some of the saved liquid; pulse a couple of times, to a little coarser than the consistency you desire.

Add in tahini, fresh lemon juice, salt, parsley and cumin. Pulse to desired consistency.

Suzy & Frank, Roberts Creek

Thai Vegetable Fritters

  • 3 tablespoons corn oil
  • 6 scallions, trimmed and chopped
  • 1 red bell pepper, de-seeded and chopped into small pieces
  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 5 tablespoons coconut cream (if you can’t find this, use the thick layer of cream found in coconut milk, plus the milk as required to make up the amount)
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon fresh chopped cilantro
  • 4 tablespoons sweet corn, drained
  • Freshly ground black pepper

Heat 1 Tbsp of the oil in the fry pan over a medium setting.
Fry the scallions and peppers until softened, but not browned.  Lift out and cool slightly.  [The pan can now be used again, as it is, to fry the fritters]

Sift the flour, baking powder and salt into a bowl.
Whisk in the egg, coconut cream, chili sauce and cilantro.  Beat until the mixture is smooth (it should be a thick consistency).

Stir in the fried vegetables, sweet corn and a little black pepper.

Heat half the remaining oil in the pan.
Spoon rounded tablespoons of the mixture, spaced apart, into the pan cooking 3 or 4 at a time.
Fry until the bottom is golden, then turn over and cook on other side.
Add more oil as needed.  Drain fritters on a paper towel and serve hot or cold with dipping sauce.

Note: Mixture can be a day ahead, refrigerated and then cooked when required.