These Herby Green Fritters look like they should never work - but they do! So healthy and tasty, and a great way to use fresh spring greens and herbs or when you are having a clean up of the vege garden. You can use any combination of greens and herbs that you like and the ratios are not important. 3 firmly packed cups of finely chopped greens (spinach, silverbeet, chard, kale, celery leaves, grated zucchini, peas) 1 firmly packed cup of finely chopped herbs (parsley, oregano, marjoram, … [Read more...]
Kumara & Pumpkin Salad
This Kumara & Pumpkin Salad is a great recipe to have on hand for autumn and winter when you are looking for a dish that is healthy and can be served warm or cold. You can mix it up with different herbs and different dressings too. Adjust the quantities to suit your needs. 1kg pumpkin 1kg kumara (mixed colours for more interest) 2 cups walnuts Oil Seasonings: I used Tuscan Seasoning 2 big handfuls spinach or lettuce leaves Optional: 1 orange peeled and cut into small … [Read more...]
Marinated Minted Mushrooms Recipe
In a previous post I shared my experiences of growing button mushrooms at home from a kit. So it is a good follow on to tell you about what I did with the mushrooms I had grown myself. Of course there are the obvious mushrooms on toast, mushroom omelettes and mixed into stir fries, but this extremely simple recipe has to be one of my favourite recipes for button mushrooms: Marinated Minted Mushrooms. The joy of watching tiny mushrooms forming: Marinated Minted Mushrooms Combine 300g … [Read more...]
Courgette Slice Recipe
I love this Courgette Slice Recipe! It is a fantastic way to use up your glut of summer courgettes (or zucchini) - and tomatoes. You can vary the flavour by using different herbs, using your favourite types of cheeses and I added a few rashers of chopped bacon to mine as well. You can freeze grated courgettes in small bags so that they are easy to use in winter - I squeeze them lightly in a cloth to remove most of the liquid and freeze them in 1 cup batches. 3 cups grated courgettes, … [Read more...]
Courgette & Haloumi Fritters
Fritters are such a great dish to whip up for a weekend lunch or brunch, or to have in the freezer to take for lunches. These Courgette & Haloumi Fritters are a nice alternative to my favourite corn fritters. During the summer glut of courgettes (also known as zucchini), I grate them into bags and store them in the freezer to use throughout the year. For this recipe you can use whatever combination of fresh green herbs you have available - lemon basil and mint is a lovely fresh, zingy … [Read more...]
Vegetable Bubble and Squeak
This recipe is based on the traditional 'bubble and squeak' where all your leftovers are cooked up together to make a tasty meal the next day. I never have that many leftovers of things that would be suitable but this dish is so tasty that it is worth cooking everything especially for it. You can mix up the different ingredients depending on what you have in the fridge or garden at the time. If you are careful when you turn it out from the pan you can create an amazing looking dish that can … [Read more...]
Kumara, Ham & Pesto Muffins with Walnuts and Sun-dried Tomatoes
My harvest of kumara this year wasn't very spectacular but this recipe for Kumara, Ham & Pesto Muffins with Walnuts & Sun-dried Tomatoes is certainly a winner. They are absolutely delicious with layers of flavours and textures. They make a fantastic lunch served with some tomato relish and perhaps some cream cheese. ⅓ cup basil pesto (can use frozen) 1 ⅔ cups Greek yoghurt ⅔ cup olive oil 2 eggs 1 cup grated parmesan or other cheese 2 ⅓ cups self-raising flour 1 ½ cups … [Read more...]
Mint & Apple Jelly Recipe
I decided to make some mint & apple jelly this spring while I had lots of healthy-looking mint. I often look forward to using mint in summer only to discover that it has succumbed to rust. Cutting it right back solves the problem for a while as the new growth is rust-free but coinciding sufficient clean mint with my cooking requirements can be somewhat of a challenge. 1kg cooking apples Water Sugar Zest and juice of 1 lemon 1/2 cup firmly packed mint leaves, finely chopped (retain … [Read more...]
Broad Bean & Couscous Salad
Broad Bean and Couscous Salad is my new favourite 'go-to' salad, full of new season broad beans, fresh spring herbs and chunky Israeli couscous. You can serve it as a light meal with garlic pita bread and some labneh or Greek yoghurt. Any leftovers can be mixed with some feta and used to stuff capsicum for another tasty meal. 25 grams butter 1 onion, finely chopped 4 cloves garlic, crushed 2 sprigs fresh thyme sea salt 1½ cups Israeli couscous 3 cups vegetable or chicken stock 1 cup … [Read more...]
Zucchini, Feta and Herb Fritters
Mid summer is a time of abundance in the veggie garden and this year zucchini (also known as courgettes) are extremely prolific in mine. Finding new ways of using and preserving them is essential. I've given them to friends and neighbours, frozen them both grated and in pieces, and made relish. I've grilled them, stuffed the flowers, made ratatouille and even a zucchini loaf. This fritter recipe is a nice option and you can use frozen grated zucchini to make them at other times of year … [Read more...]