kevin-pumpkinpie

Pumpkin Pie

EASY PUMPKIN PIE By Kevin Hall 2 sheets frozen shortcrust pastry. 2 ¼ cups cooked mashed pumpkin Roasted is best. 395 gm can sweetened condensed milk. 2 tbsp cornflour. 2 eggs. ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp mixed spice METHOD Heat oven to 180* C. Line a 25cm pie dish with [more]

Beetroot & ginger cake

BEETROOT AND GINGER CAKE – Inspired by Ottolenghi by Mary Ann Grant 1/2 cup (100g) finely chopped candied or crystalized ginger 1 2/3 cups (200g) flour 3/4 cup (150g) sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large red beets, peeled and grated finely grated zest of one orange 2/3 [more]

Make your fruit & veg last longer

Some great tips we collected from fellow gardeners on how to store your garden bounty and fruit and veg you bought in the shops: Make berries last longer Wash berries in vinegar, dry them thoroughly and store them on a paper towel lining in the fridge. This will reduce the risk of going mouldy – [more]

sweetpotatogratin

Sweet Potato Gratin

  One of my favourite recipes is an Ottolenghi one from his original cookbook. When I lived in London I used to go to his restaurant whenever I could, and fell in love with the vibrant vegetable dishes on display in the restaurant window. I’ve cooked this recipe with milk or stock, instead of cream, [more]

Pumpkin-roulade

Pumpkin and Goat’s Cheese Roulade

6 portions 1 kg butternut pumpkin (any pumpkin will do) olive oil 1 pinch of chilli flakes 2 cloves of garlic 60 g whole peeled almonds 1 teaspoon fennel seeds 6 large free-range eggs 80 g Parmesan cheese 60 g plain flour 5 pinches of grated nutmeg 300 g silver beet 100 g crumbly goat’s [more]

Lyonnaise-salad

Lyonnaise Salad

For 2 portions 250 g thick cut bacon 2 slices of bread, torn into chunks 1 garlic clove 3 tbs sherry or red vine vinegar 1 tbs Dijon mustard 1 tbs chopped tarragon leaves 1 tbs chopped chives 4 tablespoons olive oil Salt and freshly ground pepper to taste 4 cups torn curly endive, washed [more]

SQUASH-WITH-CARDAMON-NIGELLA-SEEDS

Squash with cardamom & nigella seeds

Mary Ann Grant (inspired by Yotam Ottolenghi) Ingredients 20g unsalted butter 1 tbsp olive oil 1 large red onion, peeled, halved and cut into 1cm-thick slices (170g) Squash or pumpkin (about 1.2kg), peeled and cut into 3cm chunks 30g pumpkin seeds 1¼ tsp nigella seeds 1 tsp ground cumin 1 tsp ground coriander ¼ tsp ground [more]

carrot dip

Turkish style Carrot Yogurt Dip

A tasty, refreshing dip inspired by Meyhanee restaurant in Balmain. An ideal accompaniment to your favourite summer beverage. The quantities are not critical, you can make it more carroty or more “yoghurt”, or indeed add your own favourite spice flavours. Ingredients  1⁄4 cup extra-virgin olive oil 3 medium to large carrots peeled and grated 1/4 [more]

FENNELrisotto

Fennel {& friends} Risotto

The star is fennel, but it does have very tasty co-stars… I love roasted fennel, and this risotto recipe evolved to incorporate my other roasting favourite – red capsicum.  Then came the addition of homemade preserved lemon, which is always a lovely combo with fennel. Ingredients: 1 brown onion finely chopped 2 cloves garlic 1 [more]

herbed-ricotta

Herbed Baked Ricotta

Part 1: How to make home made Ricotta If you would like to make your own fresh ricotta, the recipe is here at Not Quite Nigella Part 2: How to make baked Ricotta with herbs Cut a thick slice of ricotta and put it in an ovenproof dish. Drizzle generously with olive oil. Bake for [more]

pumpkinscones

Pumpkin Scones

Ingredients 1 tablespoon butter 1⁄2 cup sugar 1⁄4 teaspoon salt 1 egg 1 cup mashed pumpkin (cold) / 750grams Steam until cooked but still firm. Place in warm oven to dry out. 2 cups self-raising flour Directions Beat together butter, sugar and salt with electric mixer. Add egg, then pumpkin and stir in the flour until just combined. Turn on to [more]

spanokopita-margaret

Spanakopita

Spanakopita Margaret Vickers This recipe is based on one provided by Stephanie Alexander. 1 finely chopped onion 1 tablespoon olive oil 2 spring onions finely chopped 2 tablespoons fresh chopped mint 2 tablespoons chopped parsley freshly grated nutmeg 500 gm washed and chopped silverbeet leaves (if you use some Malabar spinach, cooking and squeeze it [more]

pesto-beans

hey presto – PESTO!

  by Pip Dodds The garden is overflowing with basil at the moment , and we all know what that means – it’s pesto time! There are a hundred delicious things to do with pesto, and if you’ve never made your own before, now is the perfect time to give it a go. Grab a [more]

gazpacho

Gazpacho

Felicity’s perfect gazpacho – Felicity Cloake Word of mouth blog The Guardian The real secret to gazpacho, if we assume your ingredients are ripe and your fridge cold, is good olive oil, and lots of it. Meanness has no place here, unless you’re a frugal peasant – pour it in in great glugs, and then [more]

broad-bean-pasta

Broad Bean and Sage Pasta

Peel broad beans, fresh from the garden, or use frozen broad beans. Blanch beans in boiling water for 90 seconds and refresh in cold water. ‘Double peel’ beans, i.e. remove the tough skin from each bean, so that you are left with the tender, vibrantly green heart of the broad bean. You will need about [more]

seeded-crispbread

Crispbread

Ingredients: 1-3/4 cups plain flour (or besan/chickpea flour for gluten free) 1 teaspoon baking powder 1/2 cup rolled oats (or rice flakes for gluten free) 1/2 cup sesame seeds (white or black or mixed) 1/2 cup flax seeds 1/2 cup pumpkin seeds 1/2 cup sunflower seeds 2 teaspoons salt 1 cup water 1/2 cup sunflower oil or other vegetable oil [more]

beetroot-choc-cake

Beetroot chocolate cake

Ingredients 250g beetroot 200g fine dark chocolate (70 per cent cocoa solids) 4 tbsp hot espresso 200g butter 135g plain flour a heaped tsp baking powder 3 tbsp good-quality cocoa powder 5 eggs 190g golden caster sugar crème fraîche and poppy seeds, to serve Method Lightly butter a 20cm loose-bottomed cake tin and line the [more]

kale-chips

Kale Chips

Garden member Mikaila Palmer made these delicious treats Vegan kale chips 283 g chopped kale leaves, washed, thoroughly dried (stems removed) 30 ml grape seed, olive or avocado oil 1/4 cup / 30 g raw cashews, soaked in water for 2-4 hours 2 Tbsp / 14 g raw or roasted (unsalted) sunflower seeds 6 Tbsp [more]

zuchini flower pie

Zucchini flower pie

This is a recipe from Yotam Ottolenghi – (he calls it Corsican Pie with courgette flowers) I made this one using zucchini flowers, swiss chard and some kale from the garden. Ingredients •1/2 small red onion, thinly sliced (85g) •3 celery stalks with leaves, thinly sliced (220g) •8 large Swiss chard leaves, white stalks discarded, [more]

Rhubarb crumble

Here is one of John’s favorite dishes, making use of the beautiful rhubarb that grows in the perennial beds. Use the stalks of the rhubarb, they are really yummy, the leaves are not good for human consumption!   Serving 6 people 750 g rhubarb, cut into 2-3 cm chunks 75 g soft brown sugar 1 [more]

P1120477_frank

Crispy skin salmon with Asian greens

Ever wondered what to do with choi sum? It’s a variety of Asian greens which is closely related to choy som. Very good in a stir fry or blanched but still left a bit crunchy. This recipe is also a good way to make use of the flower buds of all our brassica/cabbage plants. When [more]

mizuna-papya-salad_klaus

Mizuna based salads

This is one of a wide range of mizuna based salads. The mizuna give‎s the salad a fresh crunchiness that works beautifully with something sweet like fruit or roasted beetroot and brings back the summer. The recipe: ‎mizuna leaves papaya – you can also use rock melon, or oven-baked beetroot or pumpkin, dried tomatoes goat’s [more]

fb sylvia salad

Kohlrabi beetroot salad

Garden member Sylvia made this delicious looking salad using veggies almost exclusively from the weekend’s harvest. She made it with matchstick kohlrabi and fennel mixed with plain yoghurt (plus a little ricotta) and dill arranged on endives, rocket and lettuce leaves, with chunks of roasted beetroot and sprinkled with pomegranate seeds. Yum! [more]