Traditionally straw mushrooms are used, shimeji, small king oyster, button or oyster mushrooms work fine. The galangal, lemon grass and kaffir lime are usually left in the soup when served. They are too tough to be eaten though, so advise your guests or fish them out before serving. serves 4 600 ml vegetable stock400 ml [more]
from Susan (Stephanie Alexander’s recipe from The Cook’s Companion) Jerusalem Artichoke Soup 60 gm butter500 gm Jerusalem artichokes, scrubbed and cut into even chunks 1 onion, sliced1 clove garlic, lightly crushed1 stick celery, finely sliced1 potato or sweet potato, diced1 litre chicken stocksalt and pepperfreshly snipped chivesfreshly grated nutmegthick cream (optional) Melt butter in a heavy based [more]
recipe: cookieandkate.com This homemade green goddess dressing recipe is so easy to make! It’s creamy, fresh, completely delicious—and a great way to use up your leafy herbs. Recipe yields about 1 ¼ cups dressing; multiply if desired. ingredients 1 cup plain Greek yogurt, preferably full-fat (made with whole milk) 1 cup lightly packed fresh herbs (tender stems [more]
Radicchio is also known as Italian chicory. It has a slightly bitter flavour, which mellows when it’s grilled or roasted. In Italian cuisine it is usually eaten grilled with olive oil, or mixed into dishes such as risotto. I love it in a salad with the sweetness of orange or pear, walnuts and a soft [more]
These bickies were very popular at our recent Open day. Thanks to Michiel and Suuz for the recipe! Ingredients 250g self-raising flour 150g butter, cubed (unsalted) 125g brown sugar 15g spice mix (see below) 2-3 tablespoons of milk Pinch of salt Spice mix secret recipe 8 teaspoons/parts of cinnamon 2 teaspoons/parts of nutmeg 2 teaspoons/parts [more]
Recipe from www.epicurious.com Makes about 2 cups Total Time 45 min Ingredients 1 kg fresh tomatillos, husked, rinsed, and quartered 1 fresh serrano chile, seeded and chopped 1/2 large white onion, cut into 4 wedges 2 garlic cloves, chopped 1/2 cup water 1/2 cup chopped coriander 1 tablespoon fresh lime juice Preparation Coarsely purée tomatillos, [more]
Here is Susan Hamilton’s recipe for the lovely jam she brought to the open day. Makes approx. 1.5 litres (6 cups) Ingredients: 8 large tomatoes (approx. 2kg), cored 2/3 cup (160ml) olive oil 10 cloves garlic, peeled 1 tablespoon grated fresh ginger 10 small fresh red Thai chillis, stems removed 2 tablespoons cumin seeds 2 [more]
By Kevin Hall Ingredients 1 kg kent or buttercup pumpkin, peeled, de-seeded and roughly chopped. 3 pears, cored and chopped. 2 cloves garlic, peeled and chopped. 1 brown onion, peeled and chopped. 4 tbsp olive oil. 1 tbsp thyme leaves. 1 litre vegetable stock, warmed. 60 gm butter, cubed. Method 1. Preheat oven to 180 [more]
Mexican cucumbers are easy to pickle. They stay crunchy, take on the flavours you add to the pickle and turn into bite-size nibbles, ready to go with any cuisine you imagine. Basic pickling recipe Wash the cucumbers. For a litre of pickling brine mix 500 ml white vinegar (or cider vinegar) and 500 ml [more]
In Autumn our Rosella Hibiscus is producing flowers and, more important, the red fleshy calyxes in abundance. The flowers are attracting pollinating insects to our garden and the calyxes can be turned into yummy treats for us gardeners. Carefully remove the calyxes from the stems, so the plant can produce more of them. The seed [more]
Thanks to Cornersmith for the lovely recipe: Ingredients 2 kg (4 lb 8 oz) Lebanese (short) cucumbers (the smaller, the better) 2 tbsp salt 1 litre (35 fl oz/4 cups) white wine vinegar 220 g (7¾ oz/1 cup) caster (superfine) sugar ½ tsp turmeric 2 small brown onions, thinly sliced 3 tsp brown mustard seeds [more]
A classic Greek appetizer (meze), a great use of our cucumbers, super simple to make and a beautiful Summer dish! 1 large Lebanese cucumber, unpeeled 500 g plain full-fat Greek yogurt 2 large garlic cloves, finely minced 2 tbsp extra virgin olive oil salt and white pepper to taste Grate the cucumber (remove seeds if [more]
Summer-time, sweet beautiful tomatoes and the gorgeous scent of basil in our garden. Hot days and looking for something light for tea? The people in Tuscany invented this great way to turn stale bread into a Summer treat. 1 kg mixed tomatoes, cut into bite-sized pieces 750 g stale ciabatta or rustic sourdough bread, cut [more]
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 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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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 big [more]
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]
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]
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]
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]
Garden member Mikaila 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 18 [more]
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]
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]
If you take your time wandering through the garden you will be able to collect a wide variety of ingredients to make up a green salad. Taste the different leaves and you will be amazed by the plethora of scents and aromas you can find. There is not very much poisonous or harmful to [more]
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]
Earthy baby beetroots combined with fresh oranges and creamy goats curd. Ingredients: 1 or 2 baby beetroots, but any beetroot (1/2 of a fully grown per person) will do 2 cups of mixed lettuce leaves 1 orange 60 g fresh goat’s curd 1 tbsp sunflower seeds [more]
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]
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]