Philip’s Dark Chocolate Fudge

This decadent and smooth dark chocolate fudge is so delicious and we thank Phil for sharing his recipe with us. Philip’s Dark Chocolate Fudge Ingredients: 1 can of sweetened condensed milk 400 g good quality dark cooking chocolate 50 g unsalted butter Method: Prepare a 17 x 25 cm baking tin by greasing the tin and lining it with baking paper. Put the three ingredients … Continue reading Philip’s Dark Chocolate Fudge

Growing Mizuna

Mizuna, a delicate fern like member of the brassica family, is a delicious, peppery mustard green that can be eaten fresh or added to stir fry dishes, or soups and is so easy to grow. Mizuna are also rich in vitamin C, viatamin K, iron and folate. Like other brassicas it contains plant compounds called glucosinolates, which are beneficial to the body’s immune system. Growth … Continue reading Growing Mizuna

Braised Kale with Roasted Capsicum and Lentils

This is a satisfying dish with nutritious spiced lentils, roasted capsicum and kale braised with garlic and caramelised onions. This is another recipe for the 2016 International Year of Pulses.   Braised Kale with Roasted Capsicum and Lentils   Ingredients: 1/2 cup green lentils, washed well 1 large whole clove of garlic 1/4 tsp salt 3/4 cup water 1 tsp ground cumin 1 bay leaf … Continue reading Braised Kale with Roasted Capsicum and Lentils

Roasted Red Cabbage, Sausage, Apple and Pumpkin

Red Cabbage is in season in Sydney and baked with peppery Italian pork sausages, apple, Spanish onion and roast pumpkin and herbs, is a delicious and colourful autumn dish. Roasted Red Cabbage, Sausage, Apple and Pumpkin Ingredients: 6 ¬†Italian pork sausages 1/2 head of red cabbage, sliced 1 Spanish onion, sliced 1 granny smith apple, core removed and thickly sliced 1 sprig rosemary, chopped thinly … Continue reading Roasted Red Cabbage, Sausage, Apple and Pumpkin