Kale is in season and abundant in the garden at the moment. Here is a way to cook a really tasty meal using kale, tender butter beans and the best Italian sausages you can get. The rice can be prepared ahead and makes for a substantial but satisfying meal. This is my favourite way to cook kale and I hope that you will enjoy it … Continue reading Kale, Italian Sausage and Butter Beans with Rice
There is nothing more exciting than carefully wandering though the pumpkin patch that has grown to occupy half the backyard looking for evermore pumpkins at various stages of growth. If you have the space or the time to train the plant into a more manageable growth trajectory then the harvest will yield a bounty of pumpkins that you can cook in so many ways. If … Continue reading Growing Pumpkins
This year two pumpkin plants grew out of the compost bins and soon they sprawled across half the backyard. Fed by the compost they yielded 30 medium to large pumpkins that were a blessing to family and friends at harvest time. We’re down to our last four so I thought it was a perfect day to make pumpkin soup. Roasting the pumpkin brings out the … Continue reading Roast Pumpkin and Chickpea Soup
Silverbeet, or Chard, as it is sometimes called, is one of those cut and come again vegetables that keep on giving over a long period of time. It is related to Beetroot and is a native of the Mediterranean, hence why it grows so well in the temperate climate of Sydney. It also doesn’t easily go to seed over summer making it a dependable source … Continue reading Growing Silverbeet
This is a great salad to make for lunch at work. The addition of the frozen peas will keep everything fresh and by the time you eat your salad the peas will be defrosted and ready to eat. They add a crunch to the salad and keep it cool and fresh. The capers add a sharpness and the glaze gives a sweetness to the smoked … Continue reading Smoked Salmon and Pomegranate Garden Salad
Pears are always a favourite and this simple recipe adds spices to the pears for an upside down cake that is perfect to have with a good cup of tea or coffee. The pears I have used are the flavoursome Corella pears which are perfumed and beautifully blushed. Spiced Pear Upside Down Cake Ingredients: Cake: 1 cup of Self Raising flour 100 g light brown … Continue reading Spiced Pear Upside Down Cake
Dolmades are traditionally made using vine leaves but they can also be made using silverbeet or chard leaves. They are easy to make and the silverbeet gives a sweet taste to the dolmades. Each silverbeet leaf makes one dolmades. Choose tender medium sized leaves to give a uniform result but even a mixture of different sized leaves can be made up successfully and fitted together … Continue reading Silverbeet Dolmades
The strawberry patch is blooming and the strawberries are big and luscious. There are so many ways to prepare strawberries that when I came across this simple but easy and delicious ice cream, I had to share it with you. The team at skinnymom.com have kindly given us permission to reproduce the recipe here. You can check out their site for other healthy recipes. 4 … Continue reading 4 Ingredient Strawberry, Banana Ice Cream
An apple, some pecans and a couple of over-ripe bananas are a perfect base for this moist cake. Even better, the ingredients can be mixed up in one bowl, making it a super easy cake to bake for your favourite afternoon tea. Apple, Pecan and Banana Cake Ingredients: 1 1/2 cups of Self Raising Flour 1 tsp Baking Powder 1 tsp Cinnamon 1/4 tsp Allspice … Continue reading Apple, Pecan and Banana Cake
Broccoli is a healthy cool season vegetable that is high in vitamins A, C, Folic acid and calcium and a valuable vegetable to grow in the home garden. Growth habit and planting needs Sow your seeds in September in seedling trays to plant out in October November for a summer harvest , or in February, then planting out the seedlings in March and April for … Continue reading Growing broccoli
The Grantham Gardener 