At last pickling onions are available again. My daughter managed to find a fruit and vegetable market that supplied her with a 20 kilo bag. She has since made them into a variety of flavours, using different spices and vinegars. In winter there really is nothing like a bowl of hot soup and a plate … Continue reading Pickled onion time
Category: Blog
Tamarilloes – to peel or not to peel
Recently I received a comment on my blog regarding whether it is advisable to peel tamarilloes before using to make jelly. I have never done so, as I love the earthiness of the tannin in the skins. I have always used the dark fleshed variety with the bright red flesh. Since receiving the comment I have underaken … Continue reading Tamarilloes – to peel or not to peel
Quick Chicken, Leek and Vegetable Curry
If you are looking for something quick and warming for dinner, you might like to give this recipe a try. I made it last night using the last of the weekend's vegetables from the crisper drawer and a few leeks from the garden. You can substitute other vegetables according to what you have on hand. … Continue reading Quick Chicken, Leek and Vegetable Curry
The Season for Pears
Once more Rob Clisdell has provided me with information regarding seasonal fruits and their best uses – in this case pears. In the following chart the varieties of pears are listed according to order of ripening. The list does not include all possible varieties, but provides a simple guide to many of the common varieties and … Continue reading The Season for Pears
Chillies – long red and Rocoto
This last week I’ve been able to access a bucketful of Rocoto Chillies. They are a tree chilli that thrives in cooler climates, and originate in South America. Friends John and Judith have a magnificent tree growing here on the Tasman Peninsula in Tasmania. We actually measured its circumference – it came out as 8.3 … Continue reading Chillies – long red and Rocoto
Chicken Stiry-fry – a quick fix dinner
This is a really quick and easy recipe, taking only minutes to prepare. You can substitute beef or pork, even turkey stir fry strips for the chicken. You can use virtually any vegetables you have at hand – add leafy vegetables only in the last couple of minutes of cooking. Serves 4 600g lean chicken … Continue reading Chicken Stiry-fry – a quick fix dinner
Feijoas
It’s feijoa time again. This week I’ve been the happy recipient of a goodly number, so have made feijoa jelly. You can make jam with them of course, but some people dislike the slight grittiness of the flesh. I don’t recommend making chutney with them – I’ve tried this and wasn’t all that pleased with … Continue reading Feijoas
Pasties with home-made tomato sauce
I used to make these pasties all the time when my children were small. I made them for the first time in ages last night - I had forgotten how delicious they are. They are not only economical to make, but you can include a range of vegetables that will go unnoticed by fussy eaters. … Continue reading Pasties with home-made tomato sauce
Herbed Turnip and Bacon Casserole
Yesterday when visiting our daughter Stephanie, she was harvesting turnips from her vegeatble garden. This recipe makes good use of them and of course you can substitute swedes. It makes an excellent and unusual accompaniment to a roast or any of the lovely wintery dishes such as pies and casseroles. Any leftovers can be re-heated … Continue reading Herbed Turnip and Bacon Casserole
Onion jam with caraway seed
As the winter cold increasingly creeps up on us, it's a good time to start thinking about winter preserving. In no way is preserving limited to the spring, summer and autumn months. To begin with, here is a recipe for a delicious onion jam. Try serving this with beef or venison or even on a cheese … Continue reading Onion jam with caraway seed
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