Warm Sticky Stuff:

1 Tbsp golden syrup (or honey/ molasses)

1/2 cup milk ( or water)

Cold Wet Stuff:

1 cup milk (or water)

1 tsp baking soda

Fruity Vegetably Stuff:

1 cup (approx) grated carrot

1 cup (approx) of either feijoa, apple,

tamarillo, banana, finely chopped.

Jolly Nice Never Fail Hippy muffins.

Graeme’s very own favourite muffin recipe tested and proven under a variety of social circumstances, over the last three decades.

Dry Stuff:

1 cup wholemeal flour

1 cup white flour

1/4 cup coconut

1 Tbsp carob powder

1 tsp mixed spices (esp. cinnamon)

1.5 tsp baking powder

1/2 cup: any of raisins, sultanas, dates, dried apricots or sunflower seeds

Official procedure

1. Heat Warm Sticky Stuff gently in small saucepan
   

2. Assemble dry stuff in large bowl and stir to mix up
   

3. Add Fruity Vegetably Stuff, and stir through as well
   

4. Stir baking soda into the cup of milk and pour Cold Wet Stuff into Dry Stuff in centre of bowl
   

5. Tip Warm Sticky Stuff in as well
   

6. Stir together gently to make a stiff wet dough. If too dry add tiny amounts milk or water, and stir
   

    as little as possible.

Spoon large dollops into oiled/battered muffin tins

1. Bake 180°C. for about 15 minutes
   

2. When cooked, turn oven off and leave muffins in an extra 5 minutes before removing

Adeline and Cedric’s crepes from Bretagne.

Officially tested and approved.

Crepes - Recipe from Bretagne - 15 to 20 pieces

250g of wheat flour                                                                                         

4 eggs

1/2 L milk

one or two fingers of bier

a pinch of salt

a pinch of sugar (no, not more)

Optional: vanilla

In a bowl, pour the flour et eggs. Then progressively add the milk while mixing with a whisk. Add salt and sugar. Avoid lumps/clots.

Cook in an oily pan by pouring a very thin layer of liquid (take off the excess, it is not a pancake). Cook both sides.