William Bartlett pears at Gleadell St market had been exceptional at the end of May, so at the start of June I bought 9kg at $1.5/kg. Left to ripen slowly in the shed, they probably could have been bottled on Thursday, but had to wait until Saturday. As per the Fowlers Vacola guide, bring to …
Cooking with donated mandarins and some lemons gifted by Jenny. Based on this women’s weekly recipe, but used whole lemons minus the seeds, membrane & pith instead of the lemon juice. 3.7kg mandarins 400g lemon flesh & peel 4kg white sugar Worth making again when mandarins are at peak season. I would like to try the …
At the end of autumn, a little prior to Melbourne’s lockdown #4, figs at Gleadell St market were astoundingly good value. Hence this jam that I’m pleased to share. Recipe courtesy of Taste.com.au, simple and sweet with only a little peel from the lemon added in order to candy as that worked so well in …
Our family spent a week during school holidays in Adelaide, and we decided to drive via Hamilton. On the way through Vic was generous enough to offer figs from their main crop. Still a little green, we kept a banana with each 4L bucket for 48 hours to help ripening. With 3.7kg left after we’d …
Apricots were $2/kg at Gleadall St market, but proved not to be as tasty as the last lot that got bottled. Jam time.
Perusal of a few different recipes followed by a couple of trial runs arrived at this nacho seasoning recipe for 500g of mince + 2x 400g tins of black beans and 1x 400g tin of tomatoes. Salt levels are for low salt corn chips. 1½ tsp coriander seeds 1 tsp cumin seeds 5 pepper corns …
Roasted cauliflower and chorizo (with chickpeas) Coleslaw with tahini and orange dressing Greens with sweet miso dressing Roast vegetable and farro salad. This was healthy but not particularly tasty. Don’t skimp on the dressing. Kids only ate the farro. Quantities as given make a very large amount. Rice salad. Not as rich as Mum’s. Forgot …
Pork belly and nectarine salad. Nectarines have been great quality this year.
Pork and fennel roast. I’ve cooked this pork a few times now with a piece of around 1kg roasting pork from the local butcher (which appears to be a transverse slice of pork leg). I take the skin layer with half the fat off first, cut this into slices, salt, and put on a rack over …
Pea and Ham soup This was child approved. When I weighed my ham hock it was double the recipe requirement, so I doubled all ingredients except the frozen peas (didn’t have any more). I added an extra cup of dried split yellow peas at the same time as the stock to compensate. Stock powder was …