I have been making Ratatouille forever but never thought to put the recipe down in print. I grow large numbers of beautiful banana egg plant and this year I remembered ratatouille as a good vegetable dish to have in the fridge for a quick, healthy side dish or heated up and with eggs cracked into Full Article…
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YELLOW CAPSICUM SOUP and YELLOW PEPPER SALAD
YELLOW WAX PEPPER SOUP An awesome soup, and can be very hot if you don’t remove the seeds and pith from the Hungarian wax peppers. This is so much better if it is rested overnight. As it is not cooked together the flavours need time to get to know each other. Adjust the seasoning after Full Article…
IMPOSSIBLE CUSTARD CAKE – MAGIC
I have been making impossible pies, both savoury and sweet since I first came across them in the 70s. They appear to have had a resurgence of interest recently. The main difference is the egg whites are now separated, whipped separately and folded in to the well mixed yolk mix which creates a much softer Full Article…
PICKLED BEETROOT SALAD
This is really nice. Much better than the tinned variety, slicing it very thinly is essential. This needs to be prepared at least a day before needing it. I served it with pulled pork and smoked brisket to complement the creaminess of the coleslaw. Because they were being served on bread rolls I felt that Full Article…
LENTIL SALAD
I needed a salad to serve with my first attempt at a smoked brisket so went looking for my bag of black beans so I could make black bean salsa but there were none there. There were French lentils which are pretty good for salads so I went with them and a nice dressing. This is Full Article…
PICKLED LEMONS
As usual for this time of the year we are blessed with an over-abundance of citrus fruit. Having made limoncellos with lime, tangelo and of course lemons, squeezed and frozen tangelo juice into large ice cube trays and given away heaps I was still left with loads of lemons so in the interests of furthering Full Article…
SWEET POTATO FRITTERS
This couldn’t be easier and more pure – there is almost nothing in it and as breakfast when you are totally over no carb days then it fills the gap. Sweet Potato Fritters There is enough here for 4 serves – it is so easy that to make enough for two or six is just Full Article…
CARROT HALWA
This recipe originated when looking for something to do with a 10kg bag of carrots that I had bought. The donkey got what I didn’t use but I made a pretty good attempt at using them. I fermented some, made carrots with cumin, pureed them, roasted them, made carrot hummus, carrot and beetroot salad, a Full Article…
RHUBARB CHUTNEY
This is in deference to the massive quantity of rhubarb that I get during the Spring/Summer and Autumn. I hate waste so in addition to the rhubarb jam and cordial and stewed rhubarb, rhubarb relish, rhubarb ice-cream I made by stirring very lightly stewed rhubarb and limoncello into the no churn ice-cream recipe, rhubarb chutney based ham glaze, Full Article…
Pumpkin Soups
All pumpkin soups are very easy and every one can taste different depending on what is added to it, either in spices or other vegetables. Sweet potato or potatoes make great additions to change the flavour slightly, and curry spices or simply a rich stock can make the soup different. Roasting the pumpkin changes the flavour Full Article…
CAULIFLOWER MASH
Cauliflower Mash Ingredients Head of cauliflower, cut into large florets 3 garlic cloves, or 3 tsp minced garlic 2 tbs vegetta Freshly ground black pepper 2 tbs chopped chives or other herb Instructions In a microwave dish, combine cauliflower, garlic, and Vegetta, cover with plastic wrap and cook in the microwave until tender. Transfer cauliflower and Full Article…
SWEET POTATO MASH
This has become a real go-to dish, simple and made quickly. We grow our own sweet potatoes in season and when not we still have them in the cupboard as the preferred carbohydrate. SWEET POTATO MASH Ingredients Quantities in the ingredients are not listed, make as much as is needed for the number of people Full Article…
SWEET POTATO FRIES
This year I have grown my first ever sweet potato patch. Because the weather this Autumn has been so warm the plants haven’t begun to die back so we are going to have a bumper crop and are harvesting as we need them. The sweet potatoes need to harden for about 10 days before using Full Article…
MUSHROOM SAUCE
We are still picking mushrooms from our spent mushroom compost. They are coming up in the garden under the spinach leaves. The last thing we now feel like eating is mushrooms but I came up with this mushroom sauce recipe and it is really good. I can eat it even though I have difficulty looking Full Article…
MUSHROOM SOUP – TWO WAYS
One more thing to do with all of my mushrooms. This one used 1 kg of mushrooms and made a fair amount of soup. It was lovely. Excess can be frozen before the cream/ricotta is added. This quantity would seem to serve about 12. The three of us will eat it over a few days, Full Article…
CARROT SALADS
I don’t really like carrots but they taste far better as salads than they do cooked. These recipes are both really tasty. Russian (Korean) Carrot Salad Apparently this recipe is called Russian Carrot Salad but it is really a Korean concoction that became popular in Russia. Every recipe I have looked at shows different ingredients Full Article…
PUMPKIN SALAD
This is a really easy, healthy salad that can be made in advance and assembled just before serving. If desired the roasted pumpkin can be reheated in the microwave but it tasted just fine cold and just as good the next day. Ingredients Method I used half a Queensland blue pumpkin for 15 people. Slice Full Article…
MINTED PEA SALAD
This is a minty refreshing salad, a good way to get greens without the traditional lettuce. Ingredients Method Mix the dressing ingredients (vinegar, sugar, olive oil and mint) together and put into salad serving bowl. Heat the anchovies (squashing them a little) and oil in a pan and toss in the peas, stirring until they turn Full Article…
MUSHROOM SALAD
This marinated mushroom salad needs to be made and stirred regularly for a few hours before it is needed so the lovely mushrooms can absorb the flavour of the marinade. Marinated Mushroom Salad Ingredients Method Mix the mushrooms, cooked leek, red onion, spring onion and parsley together. Whisk the dressing ingredients together and add to Full Article…
POTATO SALAD
Every potato salad I make is different, however I made this one today so I am recording it. The actual ingredients include what is in the fridge. The potato is the only essential ingredient but it is best not to include cucumber as it is too moist. Peas, hard-boiled eggs, semi-dried tomatoes, onions and leek Full Article…