This is a variation of a great recipe we reposted a while ago from skinnymom.com. We are using some of the bumper mulberry harvest for this delicious and super easy low calorie ice cream. We are also using sugar bananas from the garden so it is a really organic dessert. If mulberries are not available where you live you can susbtitute other berries like raspberries … Continue reading 4 Ingredient Banana, Mulberry Ice Cream
Lamb stew with dumplings makes a wonderful meal any time of year and is especially good as a warming comfort food in winter, as it is a satisfying meal in spring. For the best flavour choose quality lamb and the freshest of organically grown herbs and slow cook till the meat is tender and delicious. The herb dumplings are easy to make, cooked on top … Continue reading Country Lamb Stew with Herb Dumplings
Our mulberry tree is groaning under the weight of fruit this spring and this recipe is the first of a series that use this luscious fruit. These simple and healthy muffins are easy to make and full of fruit. Apple and Mulberry Muffins Ingredients: 2 cups self-raising flour 3/4 cup sugar 1/4 tsp salt 1 egg 1/2 cup of orange juice 3/4 cup milk … Continue reading Apple and Mulberry Muffins
As Cavolo Nero, or tuscan kale and chard are now in season in Sydney, this is a perfect soup to use the bountiful harvest from the garden. This soup is the famous traditional “ribollita” of Tuscany and is a hearty soup of savoy cabbage, Cavolo Nero or tuscan kale, swiss chard, white beans, root vegetables and bread. It is a thick, healthy soup that can … Continue reading “Ribollita” Rustic Tuscan Kale Soup
The strawberries are blooming in the garden and spring will bring a bumper crop. In Sydney strawberries are particularly cheap and abundant so if you have never tried making jam why not give it a try. There is nothing better than a good spoonful of homemade strawberry jam to spread on your toast or to dollop on your scones with cream. This recipe will help … Continue reading Homemade Strawberry Jam
This cake is a simple but great bundt cake for afternoon tea, using this seasons oranges for flavour and the sweetness of Australian sultanas. Orange Sultana Butter Cake Ingredients: 170 g butter 1 cup of sugar 3 cups Self Raising flour, sifted 3 large eggs 3/4 cup milk Juice of 1 medium orange zest of one orange 1 tsp vanilla extract 1 cup of sultanas … Continue reading Orange Sultana Butter Cake
Sometimes its the simple things that are the best. Angie shared this delicious spinach frittata with us and has given us her recipe. It makes a wonderful and satisfying meal. Angie’s Spinach Frittata Ingredients: 4 eggs half a bunch of spinach – chop stalks finely and leaves roughly 2 medium onions chopped finely 1 tblsp of olive oil 2 cloves of garlic – … Continue reading Angie’s Spinach Frittata
Turnips are in season and a great way to use the bounty is to make pickled turnips. Patricia gave us two beautiful freshly harvested turnips which we used to make Turshi Left, or pickled turnips that are popularly eaten all around the mediterranean region. They are simple to make and use a salt and vinergar brine and fresh beetroot to give an attractive pink colouring … Continue reading Pink Pickled Turnips (Turshi Left)
Ossobuco is a classic Italian dish that is a winter favourite and just as good any time of year. Veal shin with the bone is used but it is equally good made with beef shin. This relatively cheap cut of meat becomes so tender that is falls apart at the touch of a fork. Ossobuco alla Fiorentina is a tomato based version and is braised … Continue reading Ossobuco alla Fiorentina
Spiced Parsnip and Potato Soup Parsnips are in season and are delicious baked and used to make soups. This recipe adds spices to a classic parsnip soup. It is so easy to make by baking the parnips and potatoes to bring out their flavour. Ingredients: 750g young parsnips, peeled and cut in half lengthwise and then into 1.5 cm slices 2 large potatoes, peeled … Continue reading Spiced Parsnip and Potato Soup
The Grantham Gardener 