When our children were young, Liza was always the one with the handbag holding a carefully wrapped damp facecloth for sticky hands and mouths, a change of clothing for every child, bruise cream, band-aids, sunscreen and a healthy snack.
When we holidayed together, it was Liza who took charge of the shopping list, and made sure that every meal we served was nutritionally balanced.
And NO-ONE knows how to make chain store bargains look like designer wear better than the talented Mrs Liza Cohen.
Liza was very much on my mind as I experimented for my upcoming 'Forever Summer' workshop and baked up a batch of Fruited Date &Pecan Muffins.
Packed full of healthy fruit and nuts, they make the ideal energy-giving snack when heading for the beach or setting out on a picnic plus, because they are pareve, they can be conveniently eaten at any time.
PERFECT-MOTHER-APPROVED FRUITY DATE & PECAN MUFFINS
2 cups plain flour
2 teaspoons bicarbonate of soda
3/4 cup sugar
Pinch of salt
1/2 teaspoon cinnamon
3 - 4 large, peeled and grated carrots
1 large Granny Smith apple, peeled and grated
3/4 cup ground coconut
1/2 cup chopped dried dates
1/2 cup chopped pecans
3/4 cup canola oil
3 extra large eggs, lightly beaten
1/2 teaspoon vanilla
1: Sift the flour, bicarbonate of soda, sugar, cinnamon and salt together.
2: Combine the carrot, apple, coconut, dates and nuts in another bowl and stir in the oil, eggs and vanilla.
3: Add the wet mixture to the dry mixture and stir till just combined then spoon into greased muffin tins and bake in a preheated oven at 180 C for 20 minutes.
COOK'S NOTES: I regularly see students' eyes glaze over at the mention of the word 'sieve' but I must warn you that if you don't sieve this mixture - which takes seconds - you won't distribute the bicarbonate of soda evenly and nothing tastes worse than a mouthful of baking soda!is your new blog post. Click here and start typing, or drag in elements from the top bar.