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]
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]
Botanical name: Daucus Carota subs. sativus Description: There is evidence of carrots been a vegetable already 5000 years ago in what is today’s Afghanistan. The original cultivated plant had a purple root, orange varieties first appeared in Europe in the 1700’s. The 20 to 30 cm long roots range from orange, yellow, purple to white [more]
Botanical name: Petroselinum crispum Description: Parsley is a herbaceous plant in the umbel family. The plant shows dark green leaves that branch into three 1 to 3 cm big leaflets. Italian parsley grows about 40 cm high, curly parsley up to 25 cm, they are both cultivars of the same plant. Parsley is native to [more]
Botanical name: Foeniculum vulgare dulce Description: The fennel cultivar that produces a swollen, bulb like stem at the bottom is often called Florence fennel as opposed to it’s herb like sibling the bronze fennel that is cultivated as a decorative plant. Both are cultivars of the wild fennel plant that originates in the Mediterranean and [more]
Botanical name Umbelliferae or apiaceae also known as the umbel family, carrot family, celery family Features of the parsley family A lot of members of this family are aromatic herbs. Native worldwide, especially in north temperate regions. The name giving feature is that the tiny flowers are grouped together in umbels. The plants in this [more]