This week has been incredibly fruit-full, literally. Despite the chill in the air that feels like autumn rather than summer, I've been able to access excellent tomatoes and basil. I've made three types of chutney and have tomato segments processing to semi-dried in the oven and dehydrator. They will later today be dipped in vinegar, then covered with … Continue reading Plums, pears, tomatoes, basil and crabapples
Category: Uncategorized
Cheese and Onion Pie
During a recent radio interview, a listener rang in for a recipe for old fashioned cheese and onion pie. I'd not made one for about 30 years but suddenly it became one of the most desirable things I could think of to eat. I set to work to re-invent a recipe so here it is. … Continue reading Cheese and Onion Pie
Plums
Does anyone else have a glut of plums I wonder. It's that time of year. I've been lucky enough to get greengages, that wonderful plum with an exquisite flavour like no other. I preserved quite a lot over the last week or so and made a batch of jam, and now I'm looking for more. There … Continue reading Plums
Apricot jam hint
I've been making apricot jam as I've been fortunate enough to get hold of 50kg of the wonderful Moor Parks. I love these apricots - they are so tasty and make excellent jam and chutney, are good for eating and bottle really well. I found a grower in the Coal River Valley this week who … Continue reading Apricot jam hint
More for Kale – Kale and Tomato Rice Bake
Another recipe that makes good use of kale. It is a really nice lucheon dish served with a salad. Just leave the bacon out if you want to make the dish vegetarian, in which case I would add some parmesan to the tasty cheese that tops the dish. Kale and Tomato Rice Bake 3 eggs … Continue reading More for Kale – Kale and Tomato Rice Bake
Kale – Stuffed Kale Leaves
We have had a large amount of kale in the vegetable garden. We have the Russian kale and sometimes it is a challenge to get (especially children) to eat it. I put together this recipe for Stuffed Kale Leaves which proved to be very popular. It is a variation of the similarly prepared cabbage leaves, … Continue reading Kale – Stuffed Kale Leaves
Tasmanian Cherries and Berries – and Mulberry Syrup
What an abundance we have by way of Tasmanian summer fruits! During the last two weeks we have picked Morello cherries, delicious preserved for later use in Black Forest Cake and as a topping or filling for tarts. They also make an exquisite cherry cordial syrup. You can of course make cherry syrup from sweet … Continue reading Tasmanian Cherries and Berries – and Mulberry Syrup
Fillet of Pork with Pineapple and Peppers
Fillet of Pork with Pineapple and Peppers Serves 4 ½ medium red capsicum 3 spring onions 1 cup pineapple (cut into 1.5cm chunks) 1 cup pineapple juice 1 teaspoon chicken stock powder 1 teaspoon oyster sauce 1 tablespoon tomato sauce (ketchup) 1 tablespoon soy sauce ½ to 1 teaspoon dried chilli flakes 1 kg (approximately) … Continue reading Fillet of Pork with Pineapple and Peppers
Pineapple Cordial Syrup
Last weekend we had people come to stay, one of whom has some strict dietary requirements. One of the acceptable things to eat was pineapple, so I decided to experiment with it a little. Here in Tasmania the pineapples were quite expensive, so it made me all the more determined to make good use of them. … Continue reading Pineapple Cordial Syrup
Banana Fritters
Banana Fritters Serves 4 1 cup self raising flour ¼ teaspoon salt Good pinch of bi-carbonate of soda Cold water 4 bananas, peeled and cut in half horizontally Peanut or rice bran oil for frying Sift the flour, bi-carbonate of soda and salt into a bowl. Mix with enough cold water to a coating consistency. If … Continue reading Banana Fritters
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