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bananasWoppapotashake
Serves: 2
Preparation time: 5 minutes
Cooking time: none

Ingredients:
1 ripe banana
100ml real orange juice or the juice of one fresh orange
300ml milk
1 small pot (125–150g) of unsweetened yoghurt (low-fat yoghurt is OK)

Instructions
Peel and chop the banana.
Put the banana into a blender. If you don't have a blender, you can mash the banana in a bowl with a fork until it is smooth, before adding the other ingredients.
Add the milk, orange juice and yoghurt to the blender. Add ice if you want to make it a chilled drink for summer.
Put the lid onto the blender and blend for 5–10 seconds – until the mixture is smooth. If you don't have a blender, stir all the ingredients together with a whisk until the mixture is as smooth as possible.
Pour into two glasses
Serve.
Ideal for pregnant and breastfeeding mums, and children aged one year and over. The orange juice gives it a lovely tangy taste and contains lots of vitamin C too!

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Pottamogeaten Pasta
Preparation time: 5 minutes
Cooking time: none

Ingredients:
120g bag watercress, spinach and rocket salad
60g Parmesan, grated
20g pack fresh basil
2 cloves garlic, chopped
½ tsp each sea salt and freshly ground black pepper
60g pine nuts, toasted
150ml extra virgin olive oil
juice of 1 small lemon

Instructions
Cut the Parmesan into small lumps and whizz in a food processor until very finely chopped.
Tip the watercress, spinach and rocket salad into the food processor. Strip the basil leaves from their stalks and add the leaves to the processor with the garlic, salt, pepper and pine nuts. Process until very finely chopped.
With the motor still running, gradually add the oil to the mixture in the food processor. Season with lemon juice and pour into a bowl.
This recipe makes enough pesto to cover about 650g linguine or pappardelle pasta, which is about 6-8 servings. The pesto can be made up to three days in advance and stored in the fridge until needed.

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carrotPottamogeaten Cake
Makes a 9” round cake.

Ingredients:
12½ oz carrots
2 oz pecans
4 oz self-raising wholemeal flour
4 oz plain wholemeal flour
2 teaspoons of cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1 teaspoon bicarbonate of soda
8 fl oz vegetable oil
6 oz soft brown sugar
4 eggs
2 tablespoons’ golden syrup

Ingredients for the topping:
7 oz cream cheese
2 oz softened unsalted butter
2 oz sifted icing sugar
1 teaspoon vanilla essence

Instructions
Start off by grating 12½ oz carrots and chopping 2 oz pecans. Put to one side.
Sieve together 4 oz self-raising flour and 4 oz plain flour (both wholemeal) with 2 teaspoons of cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg and 1 teaspoon bicarbonate of soda. (Tip the bran bits left in the sieve into the mixture.)
Whisk together 8 fl oz vegetable oil, 6 oz soft brown sugar, 4 eggs and 2 tablespoons’ golden syrup. (Heat the spoon first and the syrup will slide off easily.)
Add this to the dry ingredients and mix until it’s nice and smooth. Stir in the carrots and pecans.
Tip the mixture into a greased lined tin and cook at 160oC for an hour, or until cooked.
For the topping, mix 7 oz cream cheese, 2 oz softened unsalted butter, 2 oz sifted icing sugar and 1 teaspoon vanilla essence, until smooth.
Allow the cake to cool and then add the topping
This cake will keep for a few days in an airtight container. That is, if you can resist it that long!
This was our favourite, so we really hope you enjoy it!

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