Recipes

Drying Limes

Monday, December 02, 2019

Drying limes and other fruit and vegetables is one of the easiest ways to preserve your abundant harvest. Using a dehydrator, within a few hours, winter harvest limes will be transformed into an intensely flavoured and tangy cache for use throughout the year. Its fragrance, from the concentrated oils in the skin, will tease your senses. Turn summer spritzers and other aperitifs into works of art with slices of dried limes, garnished with fresh mint, dainty blue borage or bright yellow nasturtium flowers. Alternatively frost the rims of your next Whisky Sour or Margaretta glass with crushed salt and dried lime or use as a creative garnish on cheesecake, pavlova, citrus tart, lemon meringue pie or ice cream desserts.    Read More . . .

 

Dried Blood Orange

Sunday, November 17, 2019

Drying blood oranges is a very simple and easy 3 step process – wash, cut and dry. Have some fun and play with the vibrant colour and flavour of dried blood orange. This recipe will also work for any citrus you may want to dry. Transforming lemons, limes, mandarins, grapefruit, tangelos or kumquats into an instantly fashionable garnish or flavouring is very vogue. Garnish your summer spritzer, favourite aperitif or homemade cordial with slices of preserved blood orange and lemon. Roll your margarita glass in powdered lime and a mixture of salt and sugar for some extra razzmatazz. Or use as a creative garnish on your next cheesecake, pavlova, citrus tart, lemon meringue pie or ice cream dessert. Let a dehydrator do all the work for you and watch it conveniently process a consistently high-quality product.   Read More . . .

 

Eggplant, Ginger & Chili Chutney

Tuesday, November 05, 2019

A Mediterranean inspired chutney full of sun-drenched eggplants, red capsicums and garlic  that's spiced up with fresh ginger and a good curry powder. Very versatile and with the twist of the lid it adds a new dimension to an antipasto platter, a ploughman’s plank or a bitey cheddar cheese, alongside a curry or with grilled and cold meats. I’ve even had it with my Sunday morning bacon and eggs and home-made sourdough bread. A truly delicious combination. We now grow extra eggplants and capsicums to make multiple batches. By the time its shared with family and friends I need to make sure there’s always enough stashed away in the pantry for our use. It's easy to make and a great chutney that uses up excess eggplant and capsicums.    Read More . . .

 

Rhubarb and Raspberry Jam

Tuesday, April 02, 2019

Rhubarb and raspberries, companion fruits from spring through to autumn, make an irresistible combination for jam connoisseurs. Although it’s simple to make, it’s a bold jam. Big flavours, generous chunks of fruit set in a melange of raspberries and the colour of deep glistening rubies. It marries the sweet rich raspberry flavour with rhubarb's underlying touch of tartness. Whether it’s served on the breakfast table, for afternoon tea on freshly baked scones and rich airy cream or as part of dessert, your rhubarb and raspberry jam will be the ruby red jewel of the table.    Read More . . .

 

Rhubarb and Mandarin Chutney

Wednesday, February 06, 2019
 

Best Ever Plum Syrup

Friday, February 01, 2019

This easy plum syrup with its intense flavor and colour will disappear before your eyes becoming a family favourite in no time. Be prepared to make extra bottles to feed the families obsession with this healthy fruit sensation. Use as a topping and pour liberally over ice-cream, yogurt, waffles and pancakes. Make old fashioned milk shakes or a luscious vitamin packed plum smoothie. Mix it in with fresh seasonal fruits, add to pie and custard bases or churn it into a plum ice-cream or gelato. Versatile, bursting with goodness and so so simple to make. It will become a pantry staple in no time.    Read More . . .

 

Rhubarb and Orange Jam

Saturday, January 19, 2019

A simple and easy rhubarb jam to use up Spring’s abundant bounty. This delicious jam with chunks of rhubarb and citrus overtones is a delight to make. Spread thickly on toast, crumpets, croissant or your favourite breakfast bread or pastry. Use a generous dollop on scones with cream as an alternative to traditional strawberry jam, use as a tart, pancake and crepe filling or serve with ice-cream, cheesecake or waffles. A truly versatile jam that won’t last long in the pantry. Although most often eaten as a fruit, rhubarb is actually a vegetable. Oh, and is there a difference between red and green rhubarb? Apart from the colour difference, they taste the same. They are just a different variety. And where does it's tart flavour come from?  It contains high is levels of naturally occurring oxalates.   Read More . . .

 

Red Hot Chilli Peppers: Dried

Saturday, June 30, 2018

Capture the intense spicy pepper-like flavor of chilli using one of the oldest and simplest preserving methods – drying. Using a home dehydrator or the oven is a quick fool-proof  method that doesn’t rely on weeks of intensive summer temperatures with relatively low humidity that’s required for the traditional open-air method. Dried chilli develops an earthy, woody and nutty flavor complexity that is rare among other herbs and spices. Substitute dried chilli in recipes throughout the year, make your own special chilli powder blend with dried ground cumin, garlic and oregano or grind finely to make a hot chile powder.    Read More . . .

 

Golden Sweet Corn Relish

Sunday, July 23, 2017
Tall rustling stalks swaying gently in the summer breeze never ceases to excite. When the cobs are fully formed with each perfectly shaped golden kernel, its pick’n time.   Read More . . .
 

Figgy Jam with Ginger

Sunday, April 09, 2017

Autumn time and figs, quinces, apples and pomegranates are the hero’s as the day shortens and the nights grow longer. Our White Genoa fig tree never fails to produce an abundant crop and this year the figs are large and luscious. This simple recipe transforms the figs into a sensual lemony, ginger and figgy syrupy jam that is perfect with toast, ice-cream or yoghurt or served with pancakes, warm tea cake or waffles.

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