Italian pork sausages taste wonderful when cooked in a good homemade tomato sauce and served over a bed pasta or even just on their own with mashed potato or polenta. A salad, some crusty bread and pasta with sausages and tomato sauce make a perfect lunch. Italian Sausages in Tomato Sauce Ingredients: 6 good quality Italian pork sausages 2 tins chopped tomatoes 1 Tblsp extra … Continue reading Italian Sausages in Tomato Sauce
This pie is a variation on the classic egg and bacon pie with the addition of oven roasted vegetables – potatoes, two kinds of cabbage, leeks, caramelised onions, bacon and roasted capsicum. Half of the baked vegetables will make this delicious pie and the rest of the vegetables can be eaten alongside the pie or later, for a tasty accompaniment for meat. Roasted Potato, Cabbage, … Continue reading Roasted Potato, Cabbage, Leek and Bacon Pie
Our friend Ann makes the best pikelets and these were lemony delicious. Though simple they are always a hit with a nice cup of tea, served with lashings of your favourite jam and a dollop of double cream. Ann’s Lemon Pikelets Ingredients: 1 cup Self Raising flour 1/4 cup caster sugar 1 egg Pinch of salt Zest of 1 lemon, finely grated 1/2 tsp vanilla … Continue reading Ann’s Lemon Pikelets
The warm summer this year extending through to now has meant that we are still picking the last of summer’s cherry tomatoes on the first day of winter. We have used these delightfully sweet cherry tomatoes with a scattering of oregano, and nigella seeds to make this focaccia. Focaccia with Cherry Tomatoes Ingredients: For the focaccia: 1 medium potato 500 g plain flour (or 00 … Continue reading Focaccia with Cherry Tomatoes
This decadent and smooth dark chocolate fudge is so delicious and we thank Phil for sharing his recipe with us. Philip’s Dark Chocolate Fudge Ingredients: 1 can of sweetened condensed milk 400 g good quality dark cooking chocolate 50 g unsalted butter Method: Prepare a 17 x 25 cm baking tin by greasing the tin and lining it with baking paper. Put the three ingredients … Continue reading Philip’s Dark Chocolate Fudge
This is a satisfying dish with nutritious spiced lentils, roasted capsicum and kale braised with garlic and caramelised onions. This is another recipe for the 2016 International Year of Pulses. Braised Kale with Roasted Capsicum and Lentils Ingredients: 1/2 cup green lentils, washed well 1 large whole clove of garlic 1/4 tsp salt 3/4 cup water 1 tsp ground cumin 1 bay leaf … Continue reading Braised Kale with Roasted Capsicum and Lentils
Red Cabbage is in season in Sydney and baked with peppery Italian pork sausages, apple, Spanish onion and roast pumpkin and herbs, is a delicious and colourful autumn dish. Roasted Red Cabbage, Sausage, Apple and Pumpkin Ingredients: 6 Italian pork sausages 1/2 head of red cabbage, sliced 1 Spanish onion, sliced 1 granny smith apple, core removed and thickly sliced 1 sprig rosemary, chopped thinly … Continue reading Roasted Red Cabbage, Sausage, Apple and Pumpkin
We have used the beautiful autumn colours of pumpkin, purple sweet potato, Kipfler potato, cheese and olives, fresh herbs and free range organic eggs make a tasty quiche, just right for lunch. The vegetables and the pastry can be prepared a day ahead and then it is so easy to assemble and bake. Autumn Quiche Ingredients: Pastry: 1 cup flour 60 g butter 1 tsp … Continue reading Autumn Quiche
This soup is cooked slow and long and is rich in vegetables and herbs and full of flavour and hearty goodness. Hearty Vegetable and Bean Soup Ingredients: Borlotti beans, fresh, canned or dried beans that have been soaked and cooked 2L vegetable stock 1 stick celery, chopped 4 potatoes, cut into wedges 2 large carrots, chopped 1 large onion, chopped finely 2 rashers of bacon, … Continue reading Hearty Vegetable and Bean Soup
Pears are in season and these days, there are varieties that are available over most of the year, so it is always the time to stew these luscious fruits. They can be served equally well hot or cold so choose a variety that is available and see how easy to cook and how delicious they are when combined with sweet white wine, vanilla bean, cinnamon … Continue reading Dominique’s Stewed Pears in Spiced Wine Syrup
The Grantham Gardener 