Lasagna is such a versatile food that can be adapted to use whatever you have available as long as you can bring out the best in the flavours of your ingredients. In this case the humble zucchini was the central ingredient. As it is generally such a mild vegetable there was the possibility of it being overwhelmed with the bechamel sauce and cheese. So I … Continue reading Zucchini, Speck and Tomato Lasagna
Home made baked beans are so versatile and can be used on their own with toast or crusty bread, or with eggs and sausages for breakfast. They can also be combined with pasta or rice for a great brunch or lunch. This recipe uses my favourite, butter beans, but could also be made with cannellini, borlotti or other beans. Oven roasted banana chillies, sage leaves … Continue reading The Versatility of Homemade Baked Beans
Tomatoes are the jewels of summer and always taste best when home grown. With good soil preparation and the careful selection of varieties you can successfully grow delicious tomatoes even in Sydney where the fruit fly creates challenges for the tomato grower. Growth habits and planting needs Choose a site that gets full sun for at least 8 hours a day when growing tomatoes. Make … Continue reading Growing Tomatoes
The tomatoes are growing bigger in the garden and some are ripening and I look forward to the bounty of summer for making tomato sauce for pasta, lasagna, pizza and parmigiana dishes. The tomatoes in this sauce are oven roasted so their flavour will be enhanced. Once prepared and in the oven you will find that this is a really easy way to make tomato … Continue reading Oven Roasted Tomato Sauce
The Grantham Gardener 