Beans are in season and I am harvesting some every day. I have also been making oven roasted tomato sauce with the last of summer’s tomatoes. A great way of using the beans is to cook them in tomato sauce. This recipe is popular throughout the Mediterranean and you can make a little fresh tomato sauce or use some that you have prepared ahead. Served … Continue reading Green Beans in Tomato Sauce with Rice
A healthy salad of seasonal vegetables, wild rice, chickpeas, flaxseeds and tuna makes a hearty and filling lunch. It is rich with leafy greens, snow peas, roasted sweet potato, and with the sharpness of cranberries or pomegranate seeds. The nutty taste of mixed wild rice is balanced by the freshness of orange segments, lemon juice and mint. Lower in calories than regular rice, wild red … Continue reading Tuna, Chickpea and Wild Rice Salad
Our friend Ann has shared her recipe for her superb Ginger wine, also known as OT. It is an Anglo-Indian drink that has good kick from the ginger and chillies but is alcohol free. With your favourite dessert or with a slice of homemade cheesecake like Ann served hers with, this Ginger wine is just magic. It is also a great warmer in the cooler … Continue reading Ann’s Ginger Wine or OT
This is great vegetarian salad that is perfect for lunch and so healthy. Marinaded artichokes, cucumber, baby cos lettuce, red capsicum, mini Roma tomatoes, walnuts and Spanish Onions, all add a rainbow of colour to the cooked green lentils. Served with a vinaigrette dressing and crusty bread it makes a delicious lunch. Lentil, Walnut and Vegetable Salad Ingredients: 2 cups cooked green lentils 1 medium … Continue reading Lentil, Walnut and Vegetable Salad
Bolognese sauce is so easily made in the oven and the flavours of the tomato are enhanced by baking. Use a heavy enamel casserole with a lid that will allow you to start the sauce off on the stove top and then finish in the oven. Or you can use a large baking dish, the choice is yours. The result of the long cooking will … Continue reading Oven Baked Bolognese Sauce
Classic Paella Valenciana This is a classic recipe for a delicious Valencian Paella. Traditionally, it is served for lunch. If you can, use Bomba, Calasparra or other paella rice which is traditionally used to make paella. It is a short grain, low starch rice that is excellent for absorption of the flavours and moisture of the recipe and these properties make it different to … Continue reading Classic Paella Valenciana
Apricots make a delicious afternoon tea cake that is so delicious with a good dollop of double cream and a cup of tea or coffee. Choose ripe soft apricots to use in this recipe or if out of season, you can use canned apricots too. Apricot Cake Ingredients: Apricots, fresh and very ripe , halved and stone removed, or canned 150 g butter, softened 3/4 … Continue reading Apricot Cake
Fresh Asparagus and silverbeet and the creaminess and density of the potatoes come together well in this healthy soup. It is quick to prepare and easy to make and is a great starter to a meal served with crusty bread. Asparagus, Silverbeet and Potato Soup Ingredients: 2 bunches of fresh asparagus spears. Snap the spears. Reserve 2 of the tips for each bowl to garnish the … Continue reading Asparagus, Silverbeet and Potato Soup
Roast chicken, golden brown and made with a delicious stuffing, makes a great centrepiece for your New Year’s Eve celebration meal or for New Year’s day. By preparing all the ingredients ahead, it is so easy to assemble and bake. Serve with your favourite vegetables and other accompaniments. So prepare your table and chill the champagne and have a wonderful celebration! Roast Chicken with Forcemeat … Continue reading Roast Chicken with Forcemeat Stuffing
Classic Pesto Genovese sauce originates in Genova the capital of Liguria, Italy. It is made using seven ingredients: fresh sweet basil leaves, pine nuts, Parmesan cheese, Pecorino cheese, garlic, rock salt and olive oil. In Italian, the word pesto means to crush and this how the sauce is produced, by crushing all the ingredients. To get the best flavour the basil leaves are crushed rather … Continue reading Classic Pesto Genovese Sauce
The Grantham Gardener 