Roast Pumpkin, Pea and Ham Lasagna

Often we have delicious baked vegetables left over. This recipe uses a small amount of some beautiful caramelised pumpkin to make a wonderful lasagna. Crumbled crispy fried sage leaves are perfect with the pumpkin. I have also used some dill peas left over from another meal but freshly cooked baby peas can be used. A few mushrooms from the fridge, cooked in a little tomato … Continue reading Roast Pumpkin, Pea and Ham Lasagna

Chicken and Vegetable Pockets

Chicken breast fillets can be moist and delicious if they are given loving care when cooked. In this recipe a delicious vegetable filling makes these little pockets of chicken the centre of attention, tender and tasty with the jus from the long, slow cooking. A mix of small broccoli and cauliflower florets, capsicum, green beans, tender young chard, onion, garlic and herbs form the flavour … Continue reading Chicken and Vegetable Pockets

Zucchini Chocolate and Nut Bundt Cake

The very first post on this site back in 2015 was dedicated to the abundance of zucchini that our community garden boasted and 3 zucchini recipes shared by gardener Deborah. https://granthamgarden.org/2015/10/26/recipes/ Today I returned to her lovely zucchini cake and thought I would make a chocolate version with walnuts and brandied fruit. The use of olive oil makes this cake very moist and the fruit … Continue reading Zucchini Chocolate and Nut Bundt Cake

Risotto with Sausage and Tomato

Risotto is one of those comfort dishes that is delicious at any time of year. Using a quality risotto rice will make your risotto creamy while maintaining the integrity of the individual grains of rice, keeping them pleasingly al dente. Also, a homemade chicken or vegetable stock will give your risotto a lift too, as will the addition of a good dry white wine and … Continue reading Risotto with Sausage and Tomato