Time for a very unconventional recipe. I’m pretty sure i’m the only one that eats these sort of treats — I’m one of those “what do I have left in the fridge and how well will it combine to form a mega snack” kind of people.

That being said, this is delicious. Well, I think so at least. Let me know if you’re brave enough to try it

Ingredients:

• 4 Flour tortillas
• 2 tb Butter, melted
• 2 tb Cane Sugar
• 3/4 ts Cinnamon
• 2 c Strawberries, chopped
• 1 tb Chopped fresh mint
• 1/2 ts Grated lime rind (I’ve used lemon rind and juice before and it tastes just as good, I promise)
• 1 tb Lime juice
• 1 1/2 ts honey

Method:

Brush both sides of each tortilla with butter. Combine sugar and cinnamon; sprinkle over each side of tortilla. Bake on lightly greased baking sheet in 375 degree F oven for about 10 minutes or until crisp and golden. Cut into quarters.

Combine strawberries, mint, lime rind and juice and honey; cover and refrigerate for 1 hour.

Put the salsa in a bowl and dip your tortillas in it. Yummmmy!

Rosti night was my absolute favourite night in my first year of university. I’d never had them before then but once exposed to them, I was helpless to their potato-y charms. Now, many years after university, I still make them! For those not in the know, Rosti are traditional Swiss fried potato cakes. And guess what I’ve discovered? They’re even better when made with other veggies.

Ingredients:

3 cups Carrots, peeled and grated
1 cup Beets, peeled and grated
1 cup Parsnips, peeled and grated
2 Eggs
1/3 cup Unbleached white flour
1/2 tsp Sea salt
1/4 tsp Freshly ground black pepper
1/4 cup Canola oil (for frying)
1/4 cup Sour cream or plain yogurt, full-fat
1 tsp Cumin, ground
1/2 tsp Dill, dried

Method:

Preheat oven to 350°F. In a small bowl, mix sour cream, cumin and dill. Refrigerate until needed. In a large bowl, mix together grated veggies, eggs, flour, salt and pepper until well combined. Divide mixture into twelve patties and put on a large sheet of parchment paper.

Heat a frying pan over medium heat. Add 1 tablespoon of oil to pan and let it heat up, add four patties of carrot mixture. Press patties into pancakes and fry on each side 3-5 minutes or until golden brown on both sides.

Place on a baking tray and bake 10-15 minutes. Remove from oven and serve with sour cream sauce if desired. Yields 12 cakes.