Mario made a wonderful moussaka with eggplant, potatoes and zucchini inspired by Alex Petretzikis. Not having a zucchini handy I have created my own version and share this with you. I used the potatoes harvested from Veronica’s garden bed and the last of the summer’s eggplants. The Greek bechamel sauce is enriched with an egg yolk and the traditional addition of herbs and spices gives … Continue reading Moussaka with Potatoes
This slice is, moist and rich, filled with nuts and fruit and has a delightful orange and chocolate flavour with a hint of spices. It may seem unusual but it works. More importantly it is a great way to use stale bread and transform it into something quite delicious. Chocolate Bread Pudding Slice Ingredients 3 cups water 600 g of stale wholemeal bread or any … Continue reading Chocolate Bread Pudding Slice
Angie shared these truly delicious pickled eggplants and we couldn’t get enough! She has been kind enough to share her recipe with us and I hope you enjoy making some yourself with the last flush of eggplants from the garden. Pickled Eggplant Ingredients: 4 eggplants 2 cups of vinegar 2 cups of water dried oregano finely chopped garlic chillies (optional) Extra virgin olive oil Method: … Continue reading Pickled Eggplant
Here is a recipe to use when you miss picking that zucchini and it becomes a monster. Just slice and treat it as you would if making schnitzel. You can shallow fry the schnitzels or as I have done, go for the low calorie oven baked version. You can use any of your favourite herbs or spices in the bread crumb mix to suit your … Continue reading Zucchini Schnitzel, Oven Baked
There is nothing more delicious than a slice of apple pie and now as apples are coming into season, the time is perfect to make a lovely pie. The perfume of the cinnamon when the pie is baking will fill your home and nothing beats the taste of home made apple pie. Apple Pie with Cinnamon Ingredients: Pastry: 2 cups of Plain Flour 85 g … Continue reading Apple Pie with Cinnamon
These sweet banana chillies are oven roasted to give them a smoky flavour and then marinaded in balsamic vinegar, garlic and extra virgin olive oil. Roasted and Marinaded Banana Chillies Ingredients: 10 – 12 Banana Chillies 1/3 cup White Balsamic Vinegar (Balsum) or other white wine vinegar 1 1/2 tblsp extra virgin olive oil 2 cloves of garlic, finely chopped salt and ground black pepper … Continue reading Roasted and Marinaded Banana Chillies
We have had a bountiful harvest of delicious Concord grapes at the garden this year and Miriam has made a wonderful jam using a mix of Concord grapes and blueberries. The Jam is truly delicious on fresh baked scones topped with a dollop of double cream. We have included 2 methods of making the jam. Miriam has had success with the easier method of processing the grapes … Continue reading Concord Grape and Blueberry Jam and Scones
The love affair with Summer plums continues with this recipe for an upside down torte. Bringing together a spicy base with a tasty plum topping and the crunch of walnuts it is just the thing for an afternoon tea. Spiced Plum and Walnut Upside Down Torte Ingredients: Cake: 9 President Plums, or other plums 1 cup of Self Raising flour 100 g light brown or … Continue reading Spiced Plum and Walnut Upside Down Torte
Plums are in season and there is a wonderful choice to eat fresh and to cook. This recipe will bring you a simple but luscious stewed mix of President and Angelina plums. The purple skins create a thick and delicious syrup to pour over ice-cream. Spiced Stewed Plums Ingredients 5 President plums, stoned and halved 6-8 Angelina plums, stoned and halved 1/3 cup sugar 1 … Continue reading Spiced Stewed Plums
February in Sydney is still hot and humid. This quick and easy omelette and a green garden salad is the perfect lunch. It can also be served with some Turkish bread oiled and covered with salt flakes and nigella seeds (black cumin seeds) and baked for a few minutes till it is crisp and delicious. Potato, Cheese and Parsley Omelette Ingredients 4 organic free range … Continue reading Potato, Cheese and Parsley Omelette
The Grantham Gardener 