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
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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
Venison Pie and more
At this time of year as we are winding up the preserving of summer and autumn fruits, it is time to think about using our preserves to enhance other dishes. Sometimes they can be a feature, such as bottled fruit in a pie, and other times they can be a subtle yet dynamic addition to … Continue reading Venison Pie and more
Herbed Turkey Rolls
This recipe makes a good, tasty meal. Although the turkey breast fillet cost about $15.00 per kilo, a little goes a long way - there is no wastage as the meat is very lean. Robert and I had a meal out of it, plus had leftover turkey rolls to use as a sandwich filling the next day. Herbed … Continue reading Herbed Turkey Rolls
Tomatoes everywhere
Tomatoes everywhere. I don’t know about anybody else, but our tomato plants are having a final burst of activity before the winter sets in. This means a picking each day from our small garden of at least 4 kilos. I have bottled them, and made two different types of sauce, not to mention tomato chutney … Continue reading Tomatoes everywhere
Apple recipes
A Apples are coming in thick and fast now so it's time to start making preserves with them, not to mention delicious cakes and puddngs. Below are some of my favourite apple recipes. Apple Mint Jelly is excellent served with lamb or pork. I often galze a leg of lamb with it about … Continue reading Apple recipes
Apples in Season
APPLE VARIETIES I have often wondered if I am making the best use of the apples that come my way each autumn. Sometimes I cook them up, anticipating a smooth paste but instead find that I am left with chunks of apples in a watery syrup. Rob Clisdell, a fifth generation fruit grower and provider … Continue reading Apples in Season
