Traditional Ratatouille is a famous French vegetable stew made in autumn when the main ingredients (eggplant, zucchini/courgette, capsicum, tomatoes) are plentiful. Purists would make it exactly to the traditional recipe but there are many variations now that people call ratatouille, even versions baked in the oven rather than as a stew. I like to stay true to the original vegetable stew concept but add whatever vegetables I happen to have, such as green beans. Some recipes sauté the … [Read more...]
Carrot, Cucumber and Kelp Noodle Salad with Peanut Miso Dressing
A woman I met at the foodstore was extolling the virtues of kelp noodles and how nutritious they were, and how they make a nice salad with carrots and cucumbers. That was enough for me to give them a go as I had lots of carrots and cucumbers coming on in the garden. So here is the salad I made - the peanut miso dressing is definitely a tasty winner. Julienned Carrot and Cucumber Kelp Noodles (no cooking required) Dressing 1 tbsp miso paste 3 tbsp ground peanuts or peanut … [Read more...]
Zucchini Loaf
When you have got masses of zucchini or courgettes growing in your garden and they all come at once, it can be quite daunting to think "what else can I possibly do with them?". In an earlier post I recommended that you grate the zucchini and freeze it in 1 cup amounts. This recipe is perfect for using your grated zucchini and is delicious. The first time I made it I followed the recipe exactly (apart from adding some ginger to it) and it was nice but a bit dry and a little too sweet for my … [Read more...]
Zucchini Relish
Summer is time for growing zucchinis or courgettes and if, like me, you have ended up with more of them than you (and your friends) can eat now then making relish so that you can enjoy them later is a good thing to do. 4 cups finely chopped zucchini (courgette) 1 cup finely chopped onion 1 large red, yellow or orange capsicum (sweet pepper)* 1/2 cup finely chopped celery 2 tbsp pickling salt 1 1/2 cups sugar 1 1/4 cups vinegar (white or cider) 1 tbsp celery seed … [Read more...]
Strawberry Jam with Grand Marnier
Strawberry jam is perfect with scones and cream. This recipe has a bit of a citrus twist with lemon juice and Grand Marnier that makes it even better. 2kg strawberries (can use frozen) Juice of 2 lemons 125g Grand Marnier 2kg sugar Place strawberries in a bowl and marinade in 75ml Grand Marnier, lemon juice and sugar for about 2 hours, stir regularly. Transfer strawberries & juice to a pan and simmer over a low heat until fruit is soft. Bring to the boil and boil for … [Read more...]
Spiced Strawberry Syrup
Strawberries and citrus is a flavour match made in heaven. Add some spices and you have this absolutely delectable syrup that will definitely have you coming back for more. It also makes a perfect gift if you can bear to share some. 500g chopped strawberries (frozen is fine) a large knob of grated ginger zest and juice of 2 lemons and 1 orange 1 tsp pepper 1/2 tsp flaky sea salt 1 cup caster sugar 1 tbsp cardamom seeds Cinnamon stick Star anise To the bowl of a … [Read more...]
Home-made Strawberry Gelato
When you are fortunate enough to have fresh (or frozen) strawberries from the garden, making a strawberry gelato helps extend the summer and makes you think of travelling to Italy... 2 cups milk 1 cup cream 4 egg yolks 1/4 cup honey or maple syrup 2 cups fresh strawberries, hulled and pureed (frozen and defrosted works) 1/4 tsp sea salt 1/2 tsp lemon zest Combine milk and cream in a saucepan and bring to the boil. Simmer, stirring constantly, for about 4-5 … [Read more...]
Crispy Zucchini Flowers Stuffed with Herbed Ricotta
Although I had previously tried a boiled stuffed zucchini flower recipe because I wasn't that keen on deep frying, I had to try this recipe just once to see what the fuss was about. And it was delicious so I might do it again for a special occasion (or keep my eye out for where someone else will do it for me). This recipe is adapted from Jamie Oliver to fit with what I had in the garden. 4 zucchini flowers, with baby zucchini still attached 100-200g Ricotta cheese, preferably home-made … [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...]
Tomato Relish
I use the good old Edmonds Cookbook recipe for this delicious tomato relish and am always amazed at how many 'rave reviews' and recipe requests I get. This is the cookbook owned by just about every New Zealander and covers a good range of basic recipes for all occasions. It is regularly updated though so perhaps not all recipes stand the test of time. My cookbook was printed in 1983 but the 100th year edition was published in 2008. We wait and wait for the tomato season to begin, eagerly … [Read more...]