Growing Parsley
Today we begin a new series on growing herbs. We begin with parsley, the most popular culinary herb, used around the world in so many dishes. It should be part of every kitchen garden. Growth habits and planting needs Parsley is a biennial herb and will produce flowers and seeds in the second year. Sowing after the first year will ensure a continuous crop of … Continue reading Growing Parsley
Egg, Bacon and Vegetable Pie
Making an egg, bacon and vegetable pie is a perfect way to use any leftover vegetables that you may have in your fridge. Here we have used broccolini, and leeks and potato from the garden. Egg, Bacon and Vegetable Pie Ingredients: 4 large eggs 1 large or 2 small leeks cut lengthwise, washed well and chopped thinly 3-4 stems of broccolini, lightly steamed and chopped … Continue reading Egg, Bacon and Vegetable Pie
What to Plant in March
Today is the first day of autumn and this is the first planting guide of the season. The following is a list of things you can plant in March in Sydney, a temperate zone: Amaranth Beans – broad beans, fava beans Beetroot Broccoli transplant seedlings Brussels sprouts Cabbage Carrot Daikon Endive Kale Kohlrabi Leeks Lettuce Mizuna Mustard greens Parsley Radish Rocket Shallots Silverbeet Spinach Turnip … Continue reading What to Plant in March
Peach and Apple Pie
Summer fruits have been abundant this year and I have made this pie using the wonderful peaches and apples from Rod and Boris, farmers from Orange, who sell their fruit direct to the public at Parklea Markets. It is a lovely blend, marrying the tartness of the apples with the sweet peaches and spices. Peach and Apple Pie Ingredients: Pastry: 230g plain flour 30g … Continue reading Peach and Apple Pie
Spanish Tortilla de Patatas
This classic Spanish tortilla is easy to make and so tasty and it makes a satisfying light lunch. The focus is on the potatoes and onions rather than the eggs and the tortilla can be eaten hot or cold. Simple yet so delicious. Ingredients: 300g potatoes sliced thinly 1 onion thinly sliced 6 eggs (600 g) 2 tablespoons olive oil 2 Tblsp of Parsley chopped … Continue reading Spanish Tortilla de Patatas
Mini Lemon and Date Scones
As we are having a picnic lunch I thought these delicious little mini scone morsels would be nice to have with our coffee. They are the perfect size for picnics and the lemony flavour works well with the dates. They would also be perfect to take to work for your morning tea. Mini Lemon and Date Scones Ingredients: 2 cups Self Raising flour 30 g … Continue reading Mini Lemon and Date Scones
Eggplant, Prosciutto and Cheese Braid
Eggplants are plentiful at the end of summer and taste wonderful in this braided savory pastry. The best prosciutto and Maasdam or Swiss cheese are layered on homemade shortcrust pastry with the eggplant and baked till golden brown. This savoury braid makes a perfect and satisfying lunch served with a mixed green salad. A vegetarian version is also included below with the recipe for making … Continue reading Eggplant, Prosciutto and Cheese Braid
What to Plant in February
The following is a list of things you can plant in February in Sydney, a temperate zone: Amaranth Beans (dwarf) Beetroot Broccoli Brussel sprouts Carrot Cauliflower Chives Cucumber Endive Fennel Kohlrabi Leeks Lettuce Mustard greens Onion Parsley Radish Silverbeet Swedes Turnip Zucchini Plant of the Month – Purple Burr Daisy – (Calotis Cuniefolia R.Br ) Continue reading What to Plant in February
Zuppa Inglese-a Classic Italian Trifle
Zuppa Inglese – a Classic Italian Trifle Zuppa Inglese is a traditional Italian dessert that layers chocolate and vanilla custard with sponge finger biscuits soaked in Alchermes liqueur or sweet fortified wine. This recipe uses cornflour custard in place of egg custard to make a lighter version of the desert that is so delicious. Ingredients: Savoiardi Biscuits Dessicated coconut or finely crushed Amaretti Biscuits … Continue reading Zuppa Inglese-a Classic Italian Trifle
Slow Cooked Leg of Lamb with Vegetables
The slow cooker is wonderful for cooking any cut of meat and in the summer it does it in an energy efficient way and without creating heat in the kitchen. In this recipe we use fresh vegetables from the garden and cook a whole leg of lamb in the crock pot. When cooked, the lamb is flavourful and moist and just falls off the bone … Continue reading Slow Cooked Leg of Lamb with Vegetables
The Grantham Gardener 