Today I was remembering our friend Jackie and having come across one of her favourite recipes for Vegetarian Paella that she had given me, I thought I would make it and share her recipe here. This delicious paella is a variation on the classic paella and chock-full of vegetables. The flavours come together so well that I am sure you will love it. With all … Continue reading Jackie’s Vegetable Paella
The sweet red capsicum, slowly cooked with potato and the caramelised sweetness of the Spanish onion with the flavourful tomatoes makes the perfect bed for cooking eggs to perfection in the oven. The vegetable mix can even be prepared ahead making this a quick and oh so tasty breakfast, brunch or light lunch. Baked Eggs with Capsicum, Tomato and Potato Ingredients: 1 large capsicum 1 … Continue reading Baked Eggs with Capsicum, Tomato and Potato
Capsicums grow well in Sydney’s temperate zone and love the sunny spots in your garden. They need a long growing season so if you want to harvest your own sweet, tender fruits there is still just enough time to plant out some capsicum seedlings. Growth habits and planting needs Capsicums like a sunny position in full sun. The best way to propagate them is from … Continue reading Growing Capsicums
This is a Mediterranean style potato salad that brings together roasted capsicum, red onion with a light vinaigrette. A perfect salad to accompany grilled meats. Potato and Roasted Capsicum Salad Ingredients 6 large desiree potatoes 1 large red capsicum 1 medium red onion, cut into fine rings then cut in half to form strips 1 large clove of garlic, minced 1/4 cup parsley, chopped 5 … Continue reading Potato and Roasted Capsicum Salad
Summer vegetables are in season and so delicious. I couldn’t resist the colourful capsicums today and so here is my recipe for capsicums with a rice stuffing. These contain all vegetarian ingredients and are suitable for those on a vegan or vegetarian diet. Capsicums stuffed with rice Ingredients Capsicums of any colour though red and yellow are the sweetest 3-5 cups hot vegetable stock olive … Continue reading Capsicums Stuffed with Rice
Summer is coming and our tomatoes, eggplant, capsicum and zucchini will be giving us so much produce. This recipe brings these flavours together and makes a tasty full flavoured accompaniment for your barbecued or cold meats. It can be eaten hot or cold, as a dip for the crustiest of bread or used by the spoonful to flavour other dishes. Peperonata Ingredients 2 tblsp olive … Continue reading Peperonata
The Grantham Gardener 