Celeriac is a delicious root vegetable with a lovely celery flavour. This simple recipe is posted to encourage you to try celeriac, which is easily found at the moment. Look out for fresh celeriac which will have a good colour and fresh looking leaves. The centre of the celeriac should not be hollow. It may not have its leaves so look at the bulb itself … Continue reading Celeriac Salad
Or friend Trish inspired me to make this quiche that brings together salmon and capers. I have added oven roasted, thinly sliced fennel and leek. Even though people expect fennel to have a strong aniseed flavour, when baked, the flavour is more subtle and sweet, as is the leek and complements the smoked salmon well. Smoked Salmon, Fennel and Leek Quiche Ingredients: Shortcrust Pastry: 1 … Continue reading Smoked Salmon, Fennel and Leek Quiche
Beetroot and spinach are winter vegetables that we can use to make a delicious tart. This recipe uses two cheeses, cheddar and feta, spinach and the beetroot is roasted to bring out all its sweet flavour. The vegetables and pastry can be prepared ahead to save time. This quick and easy tart is flavourful and the pastry strips that garnish the tart give it a … Continue reading Roasted Beetroot, Feta and Spinach Tart
Although cucumbers are not seasonally available in temperate Sydney, I came across some lovely small ones from northern Australia where they are available year round, and I couldn’t pass up the opportunity of making my favourite pickled cucumbers. Using this method you will be able to make crunchy and tasty pickles as a garnish for your meals. Cucumber, Dill and Garlic Pickles Ingredients: Small … Continue reading Cucumber, Dill and Garlic Pickles
A slice of cake with your cup of tea or coffee makes a perfect morning or afternoon tea. Winter brings us an abundance of oranges and apples and we also have recently harvested pecans. This loaf can take advantage of the bounty and freshness of our seasonal fruits. This loaf brings together spices, dates and fruit macerated in brandy, pecan nuts, orange and apple and … Continue reading Date, Apple and Pecan Loaf
Chicken and mushrooms in a light tomato and white wine sauce makes a lovely warming meal in winter and can be enjoyed any time of year. This dish can be served with rice, polenta or mashed potatoes or on its own with a green garden salad. I have included the recipe for making the rice that is served with my chicken. Chicken with Mushroom, Tomato … Continue reading Chicken with Mushroom, Wine and Tomato Sauce
Jackie has shared the recipe to her famous Anzac slice with us. This slice is a variation of the iconic Anzac biscuit that is so popular in Australia, made with oats, coconut and golden syrup. I had the pleasure of enjoying this delicious slice recently and Jackie says that it is so easy and quick to make for any occasion and is a great hit … Continue reading Jackie’s Anzac Slice
These tasty vegetable pasties combine the mellow flavours of oven roasted, seasonal root vegetables and pumpkin with the kick of kalamata olives and Italian herbs. Baking vegetables enhances their flavour and brings out their sweetness. The depth of flavour will surprise you. This is also a great way to use any left over baked vegetables. The pasties are just right for lunch with your favourite … Continue reading Roasted Vegetable Pasties
Polpette are tender small Italian meatballs that are cooked in a rich tomato sauce. In Italy they are eaten as a second course with potatoes or vegetables or even rice or polenta. Around the world polpette are eaten with pasta and this makes a lovely and satisfying complete meal when served with a fresh green garden salad. Polpette are also good for lunch, in a … Continue reading Italian Polpette in Tomato Sauce
Dominique has shared her wonderful recipe for lemon curd and raspberry tarlets with us. These tasty little morsels combine the sweetness of the pastry, balanced by the tang of the lemon curd and the juicy freshness of the raspberry on top. They are a delight to the senses. Lemons abound at the moment so what better way to use them than to make these delicious … Continue reading Dominique’s Lemon Curd and Raspberry Tartlets
The Grantham Gardener 