In a previous post, we have shown you how to make Kefir soda bread. Joe has since refined the process to make it even easier and quicker and shares his method with us. Whether you make your own Kefir milk or buy it from the store you can use wholemeal flour (or Strong Plain flour) and a little Bi-carb Soda and salt to make a … Continue reading Joe’s Quick and Easy Kefir Bread
Nonna always made her lamb stew using leg lamb chops, transforming them into a wonderful dish so flavoursome, rich and tasty. today I share her recipe with you. The bone-in steaks are cut from the centre of the leg and contain a small bone in the centre of each steak. This adds to the flavour. This cut is pink and well marbled and the best for … Continue reading Nonna’s Lamb Stew
Rock cakes are my favourite small cakes from the past, crunchy, full of fruit and lightly lemon flavoured. This recipe is adapted from a recipe from an old Australian cook book and the portion sizes reflect portion sizes from the 1960’s. They are smaller but I find them to be a good sized small cake to have with a cup of tea. You may choose … Continue reading Rock Cakes
There is nothing more mouth watering than a beef brisket cooked in the slow cooker. It is meltingly tender and perfect for any meal, served with glazed carrots and polenta or creamy mashed potatoes. By using the slow cooker its a set and forget process till you are ready to eat. You can be secure in the knowledge that it will always be perfectly cooked … Continue reading Slow Cooker Beef Brisket
I love making pies in the form of parcels. Without having a seam they do not leak out filling as often happens with a traditional pie. As the filling is fully cooked it is only a matter of baking the shortcrust pastry to a crusty goodness. These delightful savoury mince parcels were made with pork and veal mince but you could use any mince that … Continue reading Savoury Mince Parcels
Pork fillet, also known as pork tenderloin, is a relatively economical cut of pork that can be used in so many ways. It is economic in price and time cooking, taking 15 minutes or so to cook and retaining its moisture. Additionally it is a lean meat, only having 80mg of cholesterol and 1.2g of saturated fat per 100g. For people looking for lower-cholesterol options, … Continue reading Pork Fillet with Prunes and Apple
If you have some minced meat and some summer vegetables it is easy to make this baked meat ratatouille. Having only some capsicum and carrot in the fridge I chose to add some potato slices to make the rounds of vegetables and meat. You could also add zucchini, eggplant and even steamed sweet potato slices into these rounds. The meat patties are full of flavour … Continue reading Baked Meat Ratatouille
This recipe is for fellow gardener and dear friend Trish. It is a special cake that is made using no butter, milk or eggs. In spite of the simple ingredients, it is really delicious and moist, packed with pecans, raisins and dates. The ginger gives it a spicy lift and the orange, a citrus note to contrast the sweetness of the dates. You can use … Continue reading Spicy Date and Nut Loaf
Sour Cream Scones are amazingly easy to make and are really delicious to have for afternoon tea. Made in the round and cut into wedges, they are light and have just enough currants to add that fruity flavour. I have used Lighthouse Cake Self Raising flour which has a lower protein and makes a softer scone.The scones can be mixed in the food processor or … Continue reading Sour Cream Scones
Fennel an Fennel and leek are mild and work well together in this quiche and the addition of the Cheddar cheese, Kransky and mushrooms add bursts of extra flavour. This is an easy quiche to make because all the elements can be prepared ahead, even the shortcrust pastry, leaving only the assembly and the whisking of the eggs and cream. If you don’t have cream … Continue reading Easy Vegetable and Sausage Quiche
The Grantham Gardener 