Pick Share Eat

local ingredients v seasonal recipes This cookbook is supported by:

All profits from the sale of the book will go to local food projects.

Every effort has been made to ensure that the recipes presented in this publication accurately reflect original material submitted by the contributors. Foreword There is something that makes me feel good about growing my own food and turning it into a wonderful meal oozing with taste, colour and nutrition. Maybe it’s the knowledge that I’m doing my bit to help the planet by reducing my footprint, or that I’m carrying-on in the footsteps of my mother, and her mother before that, preserving the skills and knowledge of generations that one day, I will pass down to my own children. Unfortunately in today’s society, the modern food system had become dependent on fossil fuels and imported foods, neither seasonal nor fresh by the time they are served up at the dinner table. That is why the ‘eat local’ movement has never been more important, as we work together to make a difference. If we can produce our own food we can save food-miles, improve health and above all, have fun! In the spirit of the locavore movement, Local Food Connect and the Diamond Valley Group of the Country Women’s Association have come together to create Pick, Share, Eat, celebrating the beauty, flavour and earthy pleasures of growing and eating seasonal, local food. This book presents over 100 delicious seasonal recipes using local ingredients, including tips on what is local and seasonal and why this is important. Readers are encouraged to experiment with foods they’ve never tried before such as taro, feijoas and Warrigal greens to name but a few. The idea for this book originated from conversations between members of the community at local Food Swaps about different types of produce and how best to cook and eat it. That led to a survey of the wider community in association with the many grass roots organisations that all play a significant role in the local food movement - Transition Towns, Permaculture, Sustainable Gardening Australia PODs, School Kitchen Garden programs, LETS and many more. This told us that people want a handy resource of healthy recipes that are both time and cost efficient as well as child friendly and that use home grown ingredients! Influenced by home grown produce brought along to local Food Swaps over the past two years, Pick, Share, Eat complements the Home Harvest booklet, produced collaboratively by Nillumbik, Manningham and Whittlesea Councils with Sustainable Gardening Australia. Made possible by seed funding awarded by Nillumbik Council, Pick, Share, Eat is the result of a beautiful collaboration between Local Food Connect and the Diamond Valley Group of the Country Women’s Association: a mouth-watering resource that can be shared by all. Enjoy! by Lisa Walton, Sustainable Gardening Australia The compilation of this recipe book fits nicely with the main object of the Country Women’s Association of Victoria. That object is “to improve conditions by community service as they affect the welfare of women and children”. By growing fruits and veggies in our gardens we can be sure of eating fresh foods with the maximum nutritional values. Who could resist the appeal of a crunchy turnip pulled from the soil and lightly steamed? Or strawberries and raspberries eaten just hours after being picked? Who will forget the excited voice of a child who has just picked a pumpkin that she has watched grow from a seed in the compost in the veggie patch? Gardeners know the satisfaction of a well turned, easily dug compost that is the result of good use of the household and garden waste. It has been a pleasure for members for the CWA branches to help to put this book together, learning new skills, co-operating with other groups with similar objects, as well as encouraging others to adopt a more sustainable way of life. Jenny Disney Group President of Diamond Valley Group Country Women’s Association of Victoria, Inc 2010-2012

Many thanks to the working group of Jenny Disney, Pam Jenkins, Pam Rowley, Vera Herman, Keryn Johnson, Helen Vavala, Lisa Walton, Olivia Wykes, Robyn Currie and Linda Wein for their perseverance and diligence in the creation of this book.

We also gratefully acknowledge the recipe contributions of many local cooks. Table of Contents Spring 9

Artichokes & Potatoes 11 Steamed Taro Cake 31 Asparagus Wraps 13 Stir Fried Bok Choy 32 Black Olive Tapenade 14 Tagliatelle with Broad Bean Guacamole 15 Artichoke Sauce 33 Broad Bean, Leek & Warrigal Greens & Fennel Top Risotto 16 Ricotta Gnocchi 34 Broccoli & Snow Pea Warrigal Greens Pesto 35 Stir Fry 17 Cape Gooseberry Jam 18 Carrot & Barley Patties 19 Cooked Radishes 20 Fennel Pasta 20 Green Babaco Chutney 21 Lamb Kefta 22 Leek & Parsley Soup 23 Lemon Mousse 23 Lemon Sponge 24 Meringue Eggs 25 Mint Jelly 26 Pasta with “Oasta” Sauce 26 Pickled Tree Onions 27 Silverbeet Patties 27 Snow Pea Boats 27 Sorrel Tart 28 Spicy Carrot Dip 29 Summer 37

Apricot Nectar 39 One Two Three Ratatouille 59 Chocolate Raspberry Peach & Pecan Muffins 60 Brownies 40 Peach & Tomato Gazpacho 61 Choko Gratin 41 Ricotta Stuffed Zucchini 62 Eggplant & Tomato Sauerkraut Salad 63 Casserole 42 Sautéed Zucchini in Fresh Eggplant Pickles (or Brinjal) 43 Tomato Glaze 64 Elderflower Champagne 44 Silverbeet, Potato & Finnish Vegetable Salad Tomato Bake 65 (Rosolli) 45 Spiced Chokos 66 Fruit Flummery 46 Strawberry Granita 67 Fresh Bean Salad 47 Stuffed Cabbage or Gazpacho Silverbeet Leaves 68 Cold Spanish Soup 48 Sweetcorn & Zucchini Green Tomato Pickles 49 Fritters 69 Homemade Lemon Drink 49 Ten-Minute (Leeky) Honey & Pine Nut Tart 50 Green Beans 70 Hot Cucumber Soup 51 Tomato Sauce 70 Italian Pickled Zucchini 52 Vegetable Stock Concentrate 71 Kassoundi 53 Warrigal Greens, Herb & Cheese Pizza 72 Lilly Pilly Cordial 54 Watermelon Greek Salad 74 Mulberry & Apple Jam 55 Zucchini Fritters 74 Nasturtium Cheese Dip 55 Zucchini Muffins 75 Nasturtium Flower Vinegar 56 Zucchini Salad 75 Nasturtium Leaf Salsa Verde 57 Nasturtium Seed Capers 58 Ocean Trout & Dill Frittata 58 Autumn 77

Autumn Chutney 79 Persimmon Thai Beef Salad 100 Carrot & Sweet Potato Pomegranate Lamb Kebabs 101 Soup Thai Style 80 Quince Crumble 102 Cream of Jerusalem Pomegranate Syrup 103 Artichoke Soup 81 Quince Tarte Tatin 104 Dairy Free Vegetarian Lasagne 82 Red Salad 105 Feijoa Chutney 84 Rhubarb Cake 105 Feijoa Jelly 85 Roasted Brussels Sprouts 106 Gluten Free Pumpkin & Roasted Thyme & Ricotta Pie 86 Beetroot Salad 106 Gorgeous Feijoa Sautéed Kohlrabi 107 Almond Cake 87 Spiced Pears 107 German Apple Pie 88 Vegetable & Cheese Stacks 108 Granny Smith Sorbet 89 Vegetable Pasties 109 Green Babaco Salad 90 Walnut Pesto 109 Homemade Sauerkraut 92 Watercress Soup 110 Honey Baked Persimmons 94 Watermelon Skin Pickle 111 Kiwifruit & Mint Frappe 94 Yacon & Green Bean Salad 112 Low Fat Persimmon Muffins 95 Yacon Syrup 113 Marinated Mushroom Salad 96 Yummy Rhubarb 114 Midyim Berry & Apple Zucchini & Cumin Soup, Pastry Slice 97 with Goat’s Curd & Chilli 115 Mushroom Risotto 98 Okra with Cashews 98 Pepino Sauce 99 Persimmon & Amaretto Sorbet 99 Winter 117

Baked Pumpkin & Potato Peel Broth 136 Sage Risotto 119 Pumpkin & Adzuki Rissoles 137 Braised Sauerkraut 120 Pumpkin & Silverbeet Dahl 138 Broad Bean Soup Preserved Olives 139 with Carrots 121 Quinoa & Red Lentil Soup 140 Broad Beans Fuul Midammis 121 Root Vegetable Cake 142 Caramelised Pumpkin, Snow Pea Salad 143 Walnut & Fetta Salad 122 Sauerkraut Soup 143 Chocolate Zucchini Muffins 123 Spinach in Cream Sauce Crunch Turnip Crumble 124 with Cheese Gratin 144 Cumquat Pickle 125 Tamarillo & Pear Muffins 145 Cumquat Schnapps 126 Tamarillo Jam 146 Guava Jelly 127 Taro Curry 147 Irish Strawberry Jelly 127 Tomato & Lentil Soup 148 Lettuce Salad with Bacon Tuna & Veggie Bake 149 Dressing 128 Tuscan Kale Chips 150 Mandarin & Grapefruit Cake 129 Witlof & Lilly Pilly Salad 151 Mushroom, Brussels Sprouts & Cheese Sauce 130 Nettle Soup 131 Oca Saag Aloo 132 Olive Oil & Lemon Cake 133 Orange Poached Salmon Fillets 134 Orange, Carrot, & Ginger Soup 135 Index 153 Spring As the days grow longer, begin to lighten dishes with leafy greens, spring onions, herbs and citrus.

9

o Artichokes & Potatoes O 11

HH globe artichokes HHwater or chicken stock HHpotatoes HHlemon juice HHolive oil HHsalt (optional)

Take any number of small fresh 20 minutes to slightly caramelise. artichokes. If they are big ones that Now just cover the veg with chicken you have bought at the supermarket, stock or water. Add the juice of 1 trim off most of the leaves till you lemon or lime for every 2 cups of have the tender hearts. If they are liquid. your own small home-grown ones, Cover and cook slowly till most of just bung them in the (big) pot. the moisture has evaporated. The Add enough olive oil to lightly potatoes and oil will have thickened cover the base of the pot. Add about the stock into a rich sauce, and the the same amount of potatoes as potatoes will taste of artichoke. artichokes. The spuds need to be There is no way to eat this neatly. peeled, and halved if they are large. Use forks, spoons and your fingers The only exception is if you are to dismember the artichokes and eat growing your own potatoes - just add every last skerrick. them whole, but well washed, to the Takes about 1½ hours to cook, but pot. Spring only 10 minutes of this is preparation Put the heat on ‘low’; let the spuds or stirring. It is a simple recipe but and artichokes sizzle for about messy. Pam Jenkins Diamond Creek 12 o Artichoke Preparation O Whole Hearts Trim the stalk off flat and put the Cut the globe lengthwise in globe into boiling salted water, quarters. You will clearly see all adding a tablespoon of lemon juice parts in cross section. for each 600ml of water. Put each piece immediately into Cover and boil for 20 minutes. a bowl of freshly squeezed lemon To test if done, tug out one central juice to prevent flesh from going leaf. If it comes out easily, the black. artichoke is done. Put a steamer saucepan on the Remove, turn upside down to drain stove and heat the water. and cool. Strip off all the outer leaves, leaving When cool, pinch several leaves 3 or 4 of the inner tender leaves, together at top and twist sharply, and cook the remaining heart n the remove and set aside. steamer for about 20 minutes. Using a teaspoon, dig out the When cooled, remove the choke choke but leave the bottom part. (mass of fine fibres) and stalk, and you are left with the bottom of the Drizzle some vinaigrette inside the

Spring globe and a few tender leaves. This globe. is the heart, ready to use in other You eat only the fleshy end pieces recipes! of the leaves that attach to the bottom. o Asparagus Wraps O 13 This can be eaten as a salad on top of mixed greens or rocket, or place in a cabbage or lettuce leaf, wrap up and enjoy! HH6 freshly picked asparagus HHHimalayan crystal salt spears HH1 teaspoon apple cider vinegar HH1 stalk celery HH1 or 2 teaspoons of olive oil HH2 small florets cauliflower HH½ one avocado or use HH1 basil leaf broad beans (as prepared in HH1 teaspoon spring onions or Guacamole recipe on leek page 15) HHpinch of fresh or dried chilli HHsmall handful almonds HHhalf lemon

Slice or chop finely asparagus with a pinch of unrefined salt. (reserve tips for presentation), Serve salad in cabbage or lettuce cauliflower, celery, spring onions and leaves so you can roll up and eat as place in a bowl. a wrap, or serve on a bed of salad Top with apple cider vinegar, lemon greens. squeezed and set aside. Prepare and Top with avocado mixture, or mix combine remaining ingredients. through other ingredients before Spring Mash avocado, squeeze a bit of placing on cabbage leaf if you’re lemon, finely chop almonds and wrapping! combine with avocado, mix through Jenny Disney Research 14 o Black Olive Tapenade O

HH1 cup of black pitted olives HH2 teaspoons olive oil (a good (kalamata would do) one) HH1 clove garlic (you could put two HH1 teaspoon lemon juice if you like it a lot) HHsalt

Put all the ingredients in a blender Refrigerate. Serve with crackers, and blend until reaching desired toasted bread. consistency. Add salt if needed. Spring o Broad Bean Guacamole O 15 This dip looks just like Guacamole - with one big difference. It’s made with broad beans and not an avocado in sight! Their flavour is just as mild as avocado, and once pureed, the texture is similar too. The beans also retain their pretty green colour, unlike avocadoes which will brown once stored as a dip, so this is a great make-ahead recipe. These ingredients make the most enormous amount so this is a winner for those feed-a-crowd occasions. Don’t let your imagination stop at using this one as a dip either. Try it as a pasta sauce, a topping for baked potatoes and as a sandwich or wrap filling with some crunchy carrots and sprouts. HH 6 cups water HH2 teaspoons cumin HH1kg broad beans HH1 teaspoon ginger, grated, HH60ml olive oil minced or powdered HH60-100ml reserved cooking HH1-2 cloves garlic, minced liquid HH1 small chilli, diced finely HH1 lemon, zested and juiced HH1 teaspoon fresh or minced coriander

Bring your six cups of water to the the motor running, drizzle 60ml of Spring boil in a medium saucepan. Add the the reserved cooking liquid and 60ml broad beans, cover, reduce the heat, of the olive oil through the chute. and simmer until tender. Drain, Check the consistency and flavour. reserving the liquid, and cool. Pinch Add salt and pepper to taste. If the beans to pop them out of their the dip is too firm, add up to 30ml pods if you wish, otherwise leave more olive oil and cooking liquid, whole. checking after each addition, using Add the steamed broad beans, lemon the same method. zest and juice, coriander, cumin, Use as a dip with vegetable sticks, or ginger, garlic and chilli to the bowl of as a replacement for guacamole in a food processor. any Mexican dish. Pulse until a thick paste forms. With Jo Douglas Hurstbridge 16 o Broad Bean, Leek & Fennel Top Risotto O

HHsalt HHhandful fennel tops HH500g broad beans (in pod) HH1 large leek HHsmall wedge parmesan HH4 cups basic chicken stock HH1 small onion HH80g butter HH10 stalks parsley HH1 cup arborio rice

Fill saucepan with water. Add Add half the butter to frying pan, tip pinch salt, bring to boil. Shell broad in onion and leek. Stir with wooden beans. Drop into boiling water for spoon until well softened. 30 seconds. Quickly drain beans and Tip in rice and stir so rice is covered soak in cold water. Strain and then with butter. Add ladleful of hot stock, peel beans of tough outer skin. stirring all the time. Continue to Put aside. add ladleful’s of stock as the previous Grate parmesan into small bowl - disappears, saving one for later. about 3 tablespoons. Set aside. Peel After about 15 minutes, add broad and finely chop onion and set aside. beans and last of stock, stirring. Taste Rinse then chop parsley and fennel for salt and pepper. Spring tops. After extra 5 minutes, stir in rest of Cut leek into fine rings, soak in large butter and fennel tops, herbs and bowl of water to release dirt. Drain. parmesan. Cover pan for 3-4 minutes before serving. Place stock in saucepan over medium heat, then turn to low, ready to ladle into rice. Lisa Walton Hurstbridge o Broccoli & Snow Pea 17 Stir Fry O Serves 4 For this dish, cook the broccoli beforehand and have all the other ingredients sliced and ready to go before heating the oil. Feel free to substitute or add other vegetables such as onions, carrots, celery, cabbage, water chestnuts or mung bean or sunflower sprouts. HH 1½ cup chopped broccoli florets HH4 stalks bok choy, cut crosswise HH3 teaspoons unrefined into 2cm pieces sesame oil HH12 snow peas, stems removed HH2 cloves garlic, minced HH½ cup toasted, coarsely HH1 teaspoon Chinese 5-spice chopped almonds powder or curry powder HHNaturally-fermented soy sauce HH1 small leek (white and light to taste green parts only), thinly sliced HH1 small carrot, cut into matchsticks

Bring a pot of salted water to a boil. Add the leek and carrot and stir-fry Spring Place the broccoli florets in a steamer for 2 minutes or until they soften. insert and steam over the boiling Add the bok choy and cook for water until tender but still bright another 2 minutes or until crisp green, about 4 minutes. Set aside. tender. Add the snow peas and Warm the oil in a large skillet or wok almonds and cook for 2 minutes or over medium-high heat. Add the until crisp tender. Stir in the broccoli garlic and 5-spice powder and cook and soy sauce and stir-fry for 2 for 30 seconds or until aromatic. additional minutes or until heated through. Serve immediately. Pam Rowley Montmorency 18 o Cape Gooseberry Jam O

HH 1.5kg sugar HH2 lemons, cut in pieces HH2kg cape gooseberries, cut in HH1 teaspoon butter half

In a large pan, add 1⅓ cups water Bottle jam while still hot, in warm and the sugar and heat gently until sterilised jars. sugar is dissolved. Bring to the boil Store in fridge. Keeps for up to for 5 minutes. 6 months, though it can be used Add cape gooseberries and lemons straight away. and boil until mixture jells. Remove lemons then add butter, stir in before removing from heat. Robyn Currie Eltham North Spring o Carrot & Barley Patties O 19 Makes eight 85 gram patties HH 200g grated carrots, from HH1 teaspoon sesame seeds 2 medium carrots HH3½ teaspoon ground flax seeds HH200g rolled barley, or other (from 2 teaspoons whole seeds) rolled grain (oats, spelt, rice, HH3 teaspoons of grated hard etc.) or a mix cheese HH1 small shallot, grated or HHolive oil finely chopped HHfresh chervil or cilantro HH1 teaspoon salt HHhot sauce HH1 teaspoon ground cumin

Combine all ingredients from carrots hands lightly, scoop out a portion, to cheese in a medium mixing bowl. and shape it into a patty between Add 240ml (1 cup) water and stir the palms of your hands. You can well. Cover and let stand for at least make the patties thicker or thinner 1 hour or overnight (refrigerate if you depending on your preference. let it stand for more than an hour). Repeat with as many portions as you The mixture will gradually become want to cook. Transfer the patties to

more cohesive; the longer it rests, the the hot skillet and cook for 3 minutes Spring easier it will be to shape. on each side, or until golden. Pour a bit of oil in a skillet and Serve immediately, with a sprig of place over medium heat. Divide the chervil and a dash of hot sauce. The mixture into eight equal portions raw mixture will keeps for about 2 (if you want to be really exact, each days in the fridge, tightly covered. should weigh 85 grams). Wet your Olivia Wykes Montmorency 20 o Cooked Radishes O

HH 16 round radishes HH2 teaspoons water HH1 cup homemade vegetable HH½ teaspoon freshly ground stock pepper HH2 teaspoons cornflour or arrowroot

Trim the radishes leaving a little of water. Stir into the radishes, bring the green stems and cut off the root to the boil for 30 seconds, until it end. Place in a saucepan with the thickens. Don’t over thicken! stock, boil, cover and reduce heat and Dust with pepper and serve as a side simmer 10 minutes until tender. dish. Mix the flour or arrowroot with o Fennel Pasta O The secret to this recipe is to buy a hunk of great parmesan and grate it yourself. Serves 4 HH 2 teaspoons olive oil HH½ cup of parmesan, grated Spring HH4 cloves of garlic, peeled and HHzest of ½ lemon crushed HH500g pasta HH1 bulb of fennel, washed HHsalt and pepper HH2 more teaspoons olive oil

Bring a pot of water to boil for pasta. Heat olive oil in medium frying Add salt and pasta when the water pan. LIGHTLY sautée garlic for comes to a boil. 2-3 minutes. Do not let it brown. Cut the green stems off of the fennel Add the chopped fennel. Sauté for bulb. You can save green stems for 4-5 minutes, until soft. Remove from making stock; otherwise compost heat. them. You can use the fennel leaves Toss fennel mixture with pasta. Add as a garnish. Roughly chop the the cheese, lemon zest, and salt to fennel. Set aside. taste. Enjoy! Fairview Gardens CSA o Green Babaco Chutney O 21 Makes 5-6 cups This chutney complements Indian-style dishes. You need a mature babaco which is approaching ripening- the fruit should be green with a slight hint of yellow. HH 1.5kg green babaco , peeled HH½ teaspoon chilli flakes and cut into cubes HH2 cups castor sugar HH60g fresh ginger, peeled HH1 cup cider vinegar and grated HH5 black peppercorns HH6 garlic cloves, chopped HH10 cardamom pods HH1 large onion, chopped HH1 bay leaf HH1 teaspoon salt

Place babaco, ginger, garlic, onion, Stir through vinegar, peppercorns, salt, chilli and sugar in a pot. Cover cardamom pods and bay leaf. Bring and stand overnight in the fridge. back to the boil, allow to cool slightly The next day, cook over a medium then pour into sterilised jars. Keep heat until thickened, about one hour. for one month before eating. Stephen Onians Yarrambat Spring

Local and seasonal food to me means fresh, healthy and chemical free. It means knowing where my food is coming from and who is growing it. It also means supporting and promoting local producers within my community. Natalie Parcell,l Village Food Connections 22 o Lamb Kefta O

HH 1kg lamb mince HH½ cup dry bread crumbs HH1 cup coarsely grated onion HHtomato sauce HH4 cloves garlic HH800g bottled Italian chopped HH½ cup chopped fresh parsley tomatoes HH1 bunch chopped fresh HH2 teaspoons tomato paste coriander leaves HH1 cup chopped onion HH2 teaspoons cumin HH4 garlic cloves minced HH2 teaspoons paprika HH½ teaspoon chilli flakes (more HH1 teaspoon powdered ginger or less to taste) HH½ teaspoon cardamom HH1 bunch chopped fresh HH1 teaspoon salt coriander leaves HH2 teaspoons freshly ground HH1 teaspoon cumin pepper HH½ teaspoon cinnamon

Mix all kefta ingredients in a bowl Pour blended sauce ingredients in then let stand for one to eight hours a deep saucepan and simmer for (overnight might suit) 30 minutes. Preheat oven to 220°C. Roll lamb Place the meatballs in the sauce and

Spring mixture into 2cm meatballs then simmer a further 15 minutes. place on tray lined with baking Serve with couscous garnished with paper and bake for 10-20 minutes some freshly chopped coriander. until browned. Meanwhile, place all tomato sauce ingredients in food processor and puree until smooth. o Leek & Parsley Soup O 23

HH 1 leek, chopped HH3 cups chicken stock HH3 cloves garlic, crushed HH1 cup parsley leaves HH2 celery sticks, chopped HHoil HH1 large potato, chopped

Sauté the leek and garlic in some When vegetables are soft, add parsley oil. Add celery, potato and chicken leaves. Puree and reheat. Serve with a stock. Bring to the boil then simmer. tablespoon of cream or yoghurt. Robyn Currie, Eltham North o Lemon Mousse O

HH4 eggs HH2 lemons (juice of 2 and peel HH1½ cups of sugar (1 cup if you of 1) don´t like it too sweet) HH250g cream HHgelatine without flavour

Dissolve the gelatine (as per they are yellow. Spring instructions) with ¼ cup of cold Whip the cream. water and add warm lemon juice and Mix the yolk with the gelatine, add peel. the beaten cream and at the end the Whip 4 egg whites to snow. egg whites. Whip the yolk and the sugar until Put into fridge until serving. Nice dessert to use up some lemons. Doris Glier Greensborough 24 o Lemon Sponge O

HH 1 teaspoon butter HH2 teaspoons plain flour (not HH1 cup milk heaped) HH¾ cup sugar HH1 large lemon HH2 eggs

Cream butter and sugar, add flour, dish, stand in cold water and bake in then lemon juice and rind, followed slow oven for 1 hour. (140‑150°C) by egg yolks, milk and lastly fold in Serve this light soufflé type of dessert stiffly beaten whites. either unadorned or with a drizzle of Ingredients should be put together cream, a dash of ice cream or a little in given order. Pour into greased pie frozen yoghurt. Pam Jenkins From Mum’s Recipe Book Spring

oLeftover Egg Yolks O

Make a baked fruit custard. Beat 2 egg yolks with 1 cup cream and/or milk. Add sugar to taste and pour over your favourite stewed or fresh fruit. Bake for 30 minutes. o Meringue Eggs O 25

To cook: You need 60 grams of caster sugar for For dry meringues cook at 45°C for every egg white you use. an hour and a half, turn off the oven Whip your egg white until they are and leave until cold. stiff. For marshmallowy meringues put in Add the sugar in stages whipping to oven at 55°C, cook for 40 minutes, well after each addition. No need then turn oven off and take them out to do this agonisingly slowly - be about 30 minutes later. robust. Fold through the last few Drizzle with dark chocolate if the tablespoon of sugar. urge takes you. To form the eggs make ‘quenelles’ To make praline version: make using two dessert spoons. hazelnut praline by melting sugar in a frying pan (don’t stir) until it is caramel coloured. Throw in a handful of hazelnuts then tip out to cool on greaseproof paper. When fully cool, blitz in the processor and stir through your meringues in place of the last bit of sugar. Spring If your chooks are laying, this is a treat for any time of the year.

oDuck Eggs O

Duck eggs have more fat in the yolk and more protein in the white than chicken eggs and thus need a gentler touch and lower heat than chicken eggs. The extra fat makes baked goods richer while the extra protein makes for more fluff and thus lighter texture. The average duck egg has 130 calories, 9.5 grams of fat and 9 grams of protein. An extra large jumbo chicken egg (which is about the same size as a duck egg) has 90 calories, 6 grams of fat and 8 grams of protein. 26 o Mint Jelly O

HH 2kg apples, green are better HHmint, chopped HH1 litre vinegar HHsalt HHsugar

Boil apples to a pulp and strain. 20 minutes or until the mixture jells. To 1 cup of pulp add 1 cup sugar, Seal in sterilised jars. then add 3 tablespoons of cut mint Use rosemary as an alternative to and 1 teaspoon of salt. Boil about mint, but a little less quantity. Robyn Currie, Eltham North Passed On From My Mum

o Pasta with “Oasta” Sauce O

Spring This recipe takes only about 10 minutes to cook and tastes fabulous. HH pasta of your choice HHsour cream HH1-2 cloves of garlic HHsalt HHfresh sage leaves

Cook pasta as directed. Mix crushed Mix this sauce into cooked pasta and garlic with freshly picked chopped serve. sage leaves, sour cream and some salt. Doris Glier Greensborough’ o Pickled Tree Onions O 27

HH1 cup tree onions HH⅔ cup seasoned rice vinegar (or ½ cup rice vinegar plus 3 tablespoons sugar) HHsalt to taste

Separate onions, trim ends, peel, Bring to a boil over high heat. Boil, rinse, and drain. In a pan, combine uncovered, for 1 minute. Pour into a onions and vinegar. wide-mouthed jar and seal. Keeps for up to 1 month. o Silverbeet Patties O

HH 750g silverbeet HH1 grated carrot or zucchini HH2-3 eggs (optional) HHa little self-raising flour HHa little olive oil HH1 cup parmesan cheese

Slice and lightly steam the silverbeet pepper, parmesan cheese and carrot/ leaves. zucchini (if used), binding with a Spring Press any water out of silverbeet. little flour. Form mixture into patty Combine the silverbeet, eggs, salt and shapes (round and flat). Fry patties in a little oil. Pam Rowley Adapted from Giovanna Sieminski’s recipe o Snow Pea Boats O

Split snow peas and fill with cream cheese, make a sail from capsicum or split snow peas on a toothpick, cute for older kids parties. Helen Vavala Yarrambat 28 o Sorrel Tart O Serves 6

Pastry: HH4 shallots, finely diced HH 125g flour, extra for dusting HH150g sorrel, stalks removed HH½ teaspoon salt and roughly chopped HH75g unsalted butter, chilled and HH170g new potatoes, cooked cut into small pieces and quartered HH1 egg yolk HH2 eggs HH3-4 teaspoons cold milk HH1 egg yolk HH150g crème fraîche Filling: H HH 30g unsalted butter Hsalt and freshly ground pepper HH170g gruyere cheese

For the pastry, pulse together the Preheat the oven to 180°C. Prebake flour, butter and salt in a food the pastry, weighing it down with processor until it resembles coarse rice on paper. Bake for 20 minutes, breadcrumbs. take from oven and remove the paper Tip the mixture into a bowl and and rice. add the egg yolk. Combine and add For the filling, melt the butter over

Spring just enough milk to bring the dough medium heat, sautée the shallots together. until soft, about 10 minutes. Add the Turn out onto a lightly floured sorrel and stir until wilted, stir in the surface and pat together, flattening a potatoes, remove from heat and cool. little. In a large bowl, whisk together Wrap in plastic and chill for an hour. the eggs, yolk and crème fraîche. Season well. Stir in the cooled sorrel Butter a sandwich tin, dust with flour and potatoes, and half the gruyere. and remove any excess. Roll out the Tip the mixture into the tart shell, pastry and line the tin, letting excess smooth the surface and sprinkle on pastry hang over the sides. Chill for the remaining cheese. another 30 minutes. Bake at 160°C for 30‑35 minutes. o Spicy Carrot Dip O 29

Roast approximately 500g carrots Puree to form a smooth texture and (cut into chunks and roll in a little then with the motor still running, olive oil) till starting to colour. While drizzle in up to ½ cup extra virgin still warm put them in food processor olive oil – until you’ve achieved the with a clove or two of garlic, a desired consistency. Check for flavour teaspoon of roasted cumin powder and adjust seasoning. and salt to taste. You can add a pinch Serve with corn chips or toasted of chilli powder if you like. pieces of pita bread. Sensational! Julie French Montmorency Spring

oFrench Sorrel O

This green leafy vegetable is a cross between a herb and a green vegetable. It is tangy and sour and is best served with other ingredients so its taste doesn’t overwhelm. Add it to soups, mashed potatoes, pasta, with other leafs in salad or with silverbeet or spinach in recipes like spanakopita, in buckwheat crepes or make it into a pesto! 30 o Sprouts O

Sprouting seeds can be eaten in seeds and put into the compost bin. just a few days of starting to grow Keep them damp. After the initial them. They are very locally grown, soaking, place a piece of material in the kitchen, and are nutritious over the top of the jar, secured with and fun for children. They can be a rubber band. Drain off the water, grown at any time of the year. and upend the jar into a small bowl, All you need is a glass jar, a rubber so that it has support, is able to drain band and a piece of open weave more and still has access to light. cloth like muslin. And of course Rinse at least once a day. some seeds. Seeds which you may The seeds need to be kept damp and like to try are mung bean, red aired, but not wet, otherwise there cabbage, fenugreek, radish, mustard, is a chance of mould or spoiling. chia, wheat, rye, sunflower, quinoa, Some seeds, such as sunflower, start amaranth and buckwheat. Make to sprout in a few hours. Others sure to only use seeds purchased for take more than a day. Within 2-5 eating, not those meant to be sown in days bigger seeds, nuts and beans are the garden! ready. They are ready when the root Soak the seeds. Place about a (not the shoot, which is longer) is the tablespoon of seed into the jar. length of the seed. Wash them and then soak them Spring Keep your sprouting seeds and in lukewarm, filtered water. The grains out of full sunlight. Natural soaking time varies between 4 and light is OK, but full sunlight will 12 hours, depending on the size and encourage leafing. hardness of the seed. Large hard The sprouted seeds can be used beans such as garbanzo beans need fresh in salads or sandwiches 12 hours, whereas small soft seeds or cooked in meals including like buckwheat, amaranth, quinoa stir fries. Some people dry the and many vegetable seeds only need sprouted seeds, grind them to 4 hours. Rinse them and change the make flour and then bake with the water every couple of hours while flour. This makes a more digestible they soak. Scoop out any floating flour. Robyn Currie Eltham North o Steamed Taro Cake O 31

HH150g rice flour HH150g taro, peeled and grated HH40g tapioca flour (can HH120g dessicated coconut substitute with cornflour) HHfor topping HH120g sugar HH30g dessicated coconut, mixed HH1 cup water with ½ teaspoon salt HH1 teaspoon rose water (substitute with vanilla)

Grease a 23cm cake pan. Set aside. until combined. Fill cake pan Mix first 4 ingredients together until with this mixture, topped with well incorporated. Stir until sugar is dessicated coconut topping. Steam dissolved. Add rose water or vanilla. for 30 minutes. Serve at room Mix in grated taro and coconut temperature or warm. Duang Tengtrirat Research Spring

Taro: Cautionary Note

My father NEVER allowed taro into our household. His reasoning was that some people had a risk of allergy to it and the consequences could be serious from severe rash both external and internal. The latter could cause swelling of the throat thus blocked airways. Because I enjoy taro, I later found out that raw (uncooked) taro can be toxic. It causes nausea and vomiting and skin rash. Therefore, it is important that taro be cooked thoroughly. I steam it first no matter what I am going to make with it. Duang Tengtrirat Research 32 o Stir Fried Bok Choy O Serves 4 HH1 head mature bok choy HH1 teaspoon chopped ginger HH1 teaspoon olive oil HH1 green onion, chopped HH2 garlic cloves, crushed HH1 teaspoon hoisin or soya sauce

Cut 3cm off the bottom of the bok heat. Drop in the garlic, ginger and choy and discard. onion. Cook for 30 seconds. Separate the leaves and stems and Add the bok choy stems and stir-fry wash carefully. Drain and dry on for 3 to 5 minutes. Toss in the leaves clean towels. and cook for 1 minute longer. Cut the stems from the leaves. Cut Sprinkle with sauce and stir. the stems into 1cm slices and the Serve immediately. leaves into 1cm strips. Keep separate. This can be a warm salad or side dish. Heat oil in large skillet over medium Spring o Tagliatelle with Artichoke 33 Sauce O Serves 4 HH 3 globe artichokes HH1 teaspoon butter HH1 large red onion, sliced finely HH250ml cream HH150g pancetta (or bacon), HH2 cups chicken stock sliced and cut into strips HH500g tagliatelle HH3 teaspoons olive oil HHgrated parmesan to serve

Cut tops off artichokes and discard tender. outer leaves, until you come to (About 10-15 minutes). the tender yellow part. Halve the Add the cream and season with a artichoke and remove the fibrous little salt and pepper. Do not boil the choke. Slice the artichoke into 1cm cream but gently heat through. Take long pieces. off the heat. Heat the olive oil and butter in a In the meantime bring a large pot large frypan and sautée the onions of water up to boiling point and add for 2-3 minutes. Add the pancetta or a tablespoon of salt, then add your bacon and cook another 3 minutes pasta and cook until al-dente. until crispy. Then add the sliced Spring Drain the pasta and add to the sauce artichokes and continue to cook for ensuring it is well combined. 3-4 minutes. Serve with plenty of grated parmesan Boil the stock and add to the frypan. on top. Simmer until the artichokes are Adapted from a dish from Teresa of Mangia Mangia, Preston 34 o Warrigal Greens & Ricotta Gnocchi O

HH 1kg cooked Warrigal greens HHplain flour orf dusting (see page 35) HH¼ cup melted butter HH1½ cups ricotta cheese HHsalt HH4 teaspoons grated parmesan HH2 leaves Tasmanian mountain cheese pepper, finally chopped HH2 free range egg yolks

Chop Warrigal greens finely, add Place gnocchi on a warm serving ricotta and half the parmesan, egg dish, pour over melted butter and yolks, salt and pepper. sprinkle with remaining parmesan Shape the mixture into balls and cheese. dust lightly with flour. Bring a large pan of salted water to the boil, add gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface. Spring

oLeftover Egg Whites O

Leftover egg whites. Make coconut roughs! For every whipped white, add ¼ cup sugar, 1 tablespoon coconut and 20g shaved chocolate. Bake small teaspoons for 20-25 minutes in a moderate oven. Dip strips of chicken, meat or prawns into very lightly beaten egg white (don’t froth) mixed with 1 tablespoon cornflour. Refrigerate for 30 minutes. Stir fry. o Warrigal Greens Pesto O 35 This recipe makes a lot of pesto About 6 cups (enough for about 12 bowls of pasta). HH 660g Warrigal greens leaves (a HH2 cups extra virgin olive oil lot) – about 3kg with stems HH2 teaspoons salt HH8 cloves of garlic HH2 teaspoons lemon juice HH2 cups chickpeas, soaked HH3 cups (300g) grated overnight and drained parmesan cheese

Remove Warrigal Green leaves from Stir in the parmesan cheese stems and wash well Taste to see if it is too strong (add Place into a large pot of boiling water more chickpeas), if it needs more and simmer for 3 – 5 minutes taste (add more lemon, salt or garlic), Strain and place in food processor if it is smooth enough (add more oil or even process a little more) Add whole peeled garlic cloves to food processor along with juice of This freezes well and is a good stand- lemon, oil, salt and chickpeas by to put on pasta, gnocchi, pizzas, focaccias, potatoes in their jackets, Process until thick and fairly smooth fish, poultry, meat, sandwiches, etc. (add more chickpeas if wanting it This is a nut-free version of pesto thicker or more oil of you want it Spring thinner) Note: Warrigal greens can be harvested most of the year. Keryn Johnson Thornbury 36 Summer Use light and refreshing fruits, berries and stone fruit in desserts and drinks while enjoying a wide variety of fresh salad and vegetables

37 38 o Apricot Nectar O 39 Makes 1½ litres Great for topping over ice-cream, or cereal. Can also be added to marinades for chicken. HH 1kg ripe apricots HH1 litre water HH½ cup sugar HH1 teaspoon lemon juice

Wash and stone fresh fruit. Add Cool and store in glass jars. Keep water and boil for 5 minutes. Strain. refrigerated after opening. Keeps for Add sugar and lemon juice and several months. bring to a boil. Remove from heat. Robyn Currie Eltham North Summer 40 o Chocolate Raspberry Brownies O Makes 16 large slices HH½ cup plain flour HH200g thick, reduced fat, HH½ cup self-raising flour vanilla yoghurt HH1 teaspoon bicarbonate of soda HH120g apple puree HH¾ cup cocoa HH200g fresh or frozen HH2 eggs lightly beaten raspberries HH1¼ cup caster sugar HHicing sugar to dust HH1 teaspoon vanilla essence HHfresh berries to serve HH1½ teaspoon sunflower oil

Preheat oven to 180°C. Grease and Spoon the mixture into the prepared line base and sides of a 30cm x 20cm tin and bake for 30 minutes or until tin with baking paper. Sift the flours, a skewer comes out clean when bicarbonate of soda and cocoa into inserted in the centre. Allow to a large bowl and make a well in the cool for 5 minutes in the tin before centre. turning out onto a wire rack to cool Whisk together the eggs, sugar, completely. Summer vanilla, oil and yoghurt. Add to Cut into squares and dust with icing the flours and mix until smooth. sugar. Serve with extra fresh berries Fold through the apple puree and reduced fat ice-cream and raspberries. Pam Jenkins Diamond Creek From Deliciously Healthy Cookbook o Choko Gratin O 41 Serves 4 HH 3 chokos HH100g fresh bread crumbs HH2 teaspoons of butter HH300ml cream HH200g bacon sliced HH200g gruyere cheese, grated HH2 cloves of garlic, crushed HHsalt and pepper

Peel and stone the choko. Cut them & cream, season with salt & pepper, into big cubes and cook them in top with bacon and bread crumbs in salted water for 10 minutes. Strain a rustic fashion & sprinkle the grated and place in a shallow buttered gruyere cheese. Bake for 20 minutes ovenproof dish, stir in crushed garlic in a medium oven (about 160°C). Summer 42 o Eggplant & Tomato Casserole O Serves 6 HH1 large eggplant HH4 teaspoons dry bread crumbs HH½ teaspoon salt HH2 large tomatoes sliced thin HH2 teaspoons butter HH60g cheddar cheese, grated HH2 eggs, beaten HH30g parmesan cheese, grated HHblack pepper HHpaprika HH½ chopped onion HH1 teaspoon fresh or ½ teaspoon dry oregano

Peel and thickly slice the eggplant. mixture and spread evenly. Arrange Put the slices in a pan with the the rest of the tomato slices on salt and about 25mm of boiling top. Mix the cheeses together and water and cover. Cook for about sprinkle over the top. Shake on some 10 minutes and drain well. Mash the paprika and bake at 180°C for about eggplant and mix in the eggs, melted 45 minutes. butter, pepper, onion, oregano, and Use slightly rehydrated dried Summer breadcrumbs. tomatoes or drained preserved Butter a shallow 1 litre baking dish. tomatoes if no fresh ones around. Cover the bottom with half the Add a bit more cheese to make this a tomato slices. Spoon in the eggplant main course in a vegetarian meal. Pam Jenkins, Diamond Creek o Eggplant Pickles 43 (or Brinjal) O Makes approximately 4x400ml glass jars HH 1kg eggplant, washed & diced HH45g fresh ginger, chopped HH375ml vinegar HH6 large cloves garlic, chopped HH2 teaspoons cumin seeds HH¾ cup of oil HH1 teaspoon fennel seeds HH3 large green chillies HH1 teaspoon mustard seeds HH2 teaspoons salt HH2 teaspoons chilli powder HH1½ cup sugar HH2 teaspoons turmeric

Soak the seeds, chilli powder, the remaining ginger & garlic, fry for turmeric and half the chopped ginger a few seconds. & garlic in the vinegar for 1 hour. Add diced eggplant, sugar & salt, fry Strain the spices, keeping the & toss for 30 seconds. flavoured vinegar aside. Add vinegar. Blend the spices with some of the Stir to dissolve the sugar & quickly vinegar bring the mixture to the boil

In a large saucepan: Heat the oil on Cook rapidly, stirring frequently, Summer medium heat & fry off quickly the until mixture thickens spices, careful not to burn them. Add Bottle in hot sterilised jars & seal. Vera Herman Greensborough 44 o Elderflower Champagne O Makes 7-8 litres HH 8 litres water HH4 lemons HH1.25kg sugar HH4 teaspoons mild white wine HH8 large elderflower heads vinegar

Boil the water and pour in the sugar Strain with a fine sieve or muslin to dissolve it. cloth, squeezing the flowers as you do Cool and add the elderflowers, juice to release more flavour. of the two lemons, slices of the other Store in screw top bottles. two and the vinegar. It will be ready in about 10 days to a Cover with a cloth and leave for a fortnight and should be drunk within day. a month. Robyn Currie Eltham North Summer o Finnish Vegetable Salad 45 (Rosolli) O

Salad Dressing HH 5 cooked or pickled beetroots HH200ml double cream or crème HH2 boiled carrots fraîche HH2 boiled potatoes HH1 teaspoon white wine vinegar HH1 pickled cucumber HHsalt HH1 onion HHwhite pepper HH1 apple HHliquid from jar of pickled HHparsley beetroots

Cut the vegetables into 1cm cubes lightly pink. and group neatly on a dish. Pour the dressing into a bowl for Decorate with parsley. serving. Whip the cream until frothy, season Serve with some pickled herring. and colour with beetroot liquid until Marjatta Jormakka Hurstbridge CWA Summer 46 o Fruit Flummery O Serves 6 HH 1 teaspoon gelatine dissolved HH¾ cup sugar in half a cup of hot water HHa pinch of salt HH½ cup cold water HH½ teaspoon vanilla essence HH2 egg whites, unbeaten HHfruit pulp

For strong flavoured fruits like Fold in the fruit pulp and set in the passionfruit 6-8 fruits will do. For freezer for about 20 minutes. once more subtle fruits like babaco, use a set, it will keep in the fridge. semi frozen fruit slurry (which has This can be made with a variety of had the ice crystals broken up in a fruits, including, passionfruit, banana blender or food processor) in about passionfruit, plum, strawberry, babaco equal proportions to the flummery and banana. base. If you use babaco, the protease in the Method fruit will break down the gelatine in a Mix the gelatine solution, cold water, few days and make the mixture turn salt, essence, and egg whites. Beat liquid again, so it is best to only keep with an electric beater adding sugar it for a day or two. For the majority slowly until the mixture is smooth, of fruits, the flummery will last in the

Summer white and well aerated. fridge for a week or so. Stephen Onians Yarrambat o Fresh Bean Salad O 47

Serves 4-6

Dressing: Salad: HH 1 teaspoon finely chopped HH300g fresh beans, stems chives removed (I use any kind of HH¼ teaspoon finely chopped fresh beans e.gred runners, fresh thyme royal blue, French green or any HH1 tablespoon chopped shallots old standard green beans or a HHjuice of 1 lemon mixture there of) HH1 heaped tablespoons cream HH10-12 cherry tomatoes, halved HH¼ teaspoon salt HH½ cup hazelnut, roasted and HHpinch of ground pepper coarsely crushed HH⅓ cup olive oil HHsome salad greens of choice HH1 teaspoon honey (optional)

First make the dressing by whisking beans and soften them just a bit. together first 7 ingredients. Then add Drain immediately and soak in cold olive oil and whisk until well mixed. water to stop further cooking. Taste and adjust to your liking. In a large bowl, toss beans with salad Sometimes I add honey. Other times greens and half of hazelnuts, with Summer I leave it with the puckering taste of enough dressing to coat well. Taste lemon! and add salt and pepper if desired. Bring a litre of water to a rolling boil. Add cherry tomatoes and toss again Add salt to the water and stir in the very gently. Serve with remaining beans. Cook no more than 2 minutes, hazelnuts on top. only to brighten up the color of the Duang Tengtrirat Research oCherry Tomatoes O

Too many cherry tomatoes? Fill small zip lock bags and put them in the freezer. When needing a tomato sauce with a dish, defrost the tomatoes, cook with onion and herbs for a tasty accompaniment. 48 o Gazpacho ~ Cold Spanish Soup O Serves 4 HH1 cup cucumbers peeled and HH2 tablespoons olive oil diced HH1 hot pepper, seeded and finely HH1 cup tomatoes, chopped chopped HH½ cup red pepper, chopped HHhandful of herbs: I use any HH½ onion chopped combination of basil, parsley, HH1 cup tomato juice (or more coriander, or tarragon, whatever tomatoes) you have on hand or prefer HH¼ cup red wine vinegar

Combine first 5 ingredients in a drizzle in olive oil. Add salt if you blender or food processor and blend prefer. until smooth, add vinegar, hot pepper Chill for 2-6 hours or overnight. and herbs and blend again. Slowly This recipe can be adapted according to your taste or what you have on hand.

Summer Sometimes I add Worcestershire sauce. Most of the time, I double or triple the recipe. This soup keeps well refrigerated for 3-4 days and the taste intensifies as time goes on. Jenny’s tip: Serve with small bowls of chopped tomato, cucumbers or green onions. Spoon onto soup as a garnish. Duang Tengtrirat Research o Green Tomato Pickles O 49

HH 2kg green tomatoes HH40g cornflour HH1kg onions HH12g turmeric HHsalt HH12g curry powder HH1 litre vinegar, plus ½ cup extra HH12g ground ginger HH750g sugar HH1 teaspoon whole cloves HH125g treacle HH1 teaspoon whole allspice HH60g mustard

Slice tomatoes and onions. Sprinkle add. Boil for 30 minutes. lightly with salt, let stand overnight. Add cornflour, mustard and dried Drain and discard liquid. spices mixed with extra vinegar to Put sugar, vegetables, treacle and make a paste. vinegar in saucepan to boil. Add Boil another 10 minutes. cloves and allspice in muslin bag and Gillian Neave Greensborough CWA o Homemade Lemon Drink O Summer Makes 2-3 litres HH1 cup sugar HH2 cups lemon juice HH½ cup water HH2 litres of cold water

Heat the first two ingredients to Mix the syrup and water then add make a syrup. the juice. While it is cooling, juice the lemons Keep in the fridge for up to a week. (about 8 medium sized). This is a very refreshing drink. Robyn Currie Eltham North 50 o Honey & Pine Nut Tart O

HH 115g butter, diced Pastry; HH115g caster sugar HH225g plain flour HH3 eggs, beaten HH115g diced butter HH175g Warrandyte honey HH30ml icing sugar HHgrated rind & juice of 1 lemon HH1 egg HH225g pine nuts HH15ml chilled water HHicing sugar for dusting

Preheat oven to 180°C. aside To make pastry sift flour into a large Cream the butter & caster sugar mixing bowl & rub in butter to together until light & fluffy. Beat in resemble fine breadcrumbs. the eggs one at a time. In a small pan, Stir in icing sugar. Add egg & water gently heat honey until it melts, then & mix to form a soft dough. Knead add to butter mixture with the lemon lightly until smooth. rind & juice. Mix well. Stir pine nuts, blending well, then pour the filling Roll pastry onto floured surface evenly into the pastry case. and use to line a 23cm flan tin. Summer Prick the base with a fork & chill Bake for about 45 minutes, or until for 10 minutes. Line with baking filling is lightly brown & set. Leave parchment & fill with baking beans. the tart to cool slightly in the tin, Bake for 10 minutes. Remove the then remove & dust generously with paper & beans & set the pastry case icing sugar. Serve warm, or at room temperature, with crème fraîche or vanilla ice cream, if you like. Sandra Withers Warrandyte o Hot Cucumber Soup O 51

HH2 tablespoons (40 g) butter HH1 tablespoon chopped fresh HH2 tablespoons sliced shallots coriander HH3 medium cucumbers, peeled HH1 tablespoon lemon grass, and chopped chopped HH⅓ cup (85ml) red wine vinegar HH1 tablespoon fresh garlic, HH1 litre of chicken or vegetable minced stock HH1 tablespoon fish sauce HH2 cups (500ml) water HH1 teaspoon soy sauce HH3 bird’s eye chillies, seeded and HH1 teaspoon ground ginger minced HHsalt and ground black pepper to HH3 tablespoons chopped fresh taste parsley HH½ cup sour cream (optional)

Melt the butter in a large pot over salt and pepper. medium heat. Simmer over medium heat until the Add the shallots, and cook until soft. cucumbers are soft, about 20 minutes. Stir in the cucumbers, vinegar, stock, Stir in the sour cream until evenly water, chillies, parsley, coriander, blended, and simmer 10 minutes lemon grass, garlic, fish sauce, soy more. Summer sauce and ginger. Season to taste with from Brisbane’s Local Food blog

oSour Cream O

Make sour cream by adding 2 teaspoons of lemon juice to 1 cup of cream and leave for 20 minutes. 52 o Italian Pickled Zucchini O

HH About 3kg zucchini, thinly sliced HHgarlic, parsley and oregano HHwhite wine vinegar HHolive oil HHsalt

Add about half a cup of salt to the Add crushed garlic, parsley and zucchini and just cover with the oregano. vinegar. Add enough olive oil to moisten Allow to stand for 24 hours. and pack into clean jars. Remove air Drain in a colander for several hours. bubbles with a spoon and just cover with oil. Take handfuls of the soaked zucchini and squeeze out as much vinegar as possible. This should leave about 1200g of mix. Enjoy on crusty Italian bread or as an addition to pasta, rice salad etc. Keeps without refrigeration for several years. Stephen Onians Yarrambat Summer o Kassoundi O 53 Makes approximately 6x600ml jars Hot spicy Indian spread or use as marinade or sauce for meat, chicken, fish or vegetables. Good mixed in with yoghurt or pureed tomatoes. HH 90g black mustard seeds HH250ml olive oil HH250g fresh ginger HH30g turmeric HH500ml malt vinegar HH90g cumin HH125g fresh garlic HH40g chilli powder HH60g fresh green chillies HH250g brown sugar HH2kg ripe tomatoes, chopped HH60g salt

Mince garlic, ginger and green Add minced mixture, cook on lower chillies with 50ml vinegar in food heat for 5 minutes processor Add tomatoes, vinegar and sugar and Heat oil until medium hot-add cook at a simmer for 60‑90 minutes mustard seeds, turmeric, cumin until mixture thickens and the oil and chilli powder. Stir and cook for rises to the surface 3 minutes till fragrant. DO NOT Bottle in sterilised jars and seal. BURN Vera Herman Summer Greensborough 54 o Lilly Pilly Cordial O

HH2 cups lilly pillies fruit HH2 cups sugar HH4 cups water HHjuice of 2 lemons HH1 teaspoon tartaric acid

Put the lilly pillies, water, tartaric Mash the fruit, then tip the mixture acid, sugar and lemon juice into a into a strainer and strain out the stainless steel saucepan. (Tip: pick seeds. Pour the liquid into sterilised the lilly pillies when they’ve just bottles. changed colour. If left to ripen for Use like ordinary cordial - put a too long they will become bitter.) splash in a glass and add water to Boil for about 5 minutes, or until the taste. lilly pillies are just starting to soften. The cordial should keep for at least a fortnight, and possibly longer, but remember it doesn’t contain preservatives, so it won’t last long. Keep it in the fridge. If possible, use several small bottles rather than one or two large bottles, as the fewer times your cordial is opened, the longer it may keep. Summer

oPantry Moths O

Trouble with pantry moths? Try this tip from Annette Lion. My understanding is that they come in when you buy the grain as larvae or eggs. Someone suggested years ago to put all grains, flours in the freezer for 24 hours which kills the larvae/egg/moth. I’m actually taken it another step further and just store most of my grains and flours in the freezer until I have no space but by then they’ve been in there for weeks. It really works and I’ve never had a problem since. o Mulberry & Apple 55 Jam O Makes 8 jars HH 3kg mulberries, pulped HHjuice of 2 lemons HH1kg apples, preserved from HH750g sugar for each 1kg of fruit earlier season

Peel apples and cook in a little water gradually, carefully stirring to dissolve until tender. Add mulberries and and boil until the jam sets. It usually lemon juice. does not need the whole amount of When boiling, add the sugar sugar. Can use frozen mulberries. Also try guavas instead of mulberries. Helen Vavala Yarrambat o Nasturtium Cheese Dip O A savoury, creamy dip with the spicy flavour of nasturtium. Summer HH 100g cream cheese HH2 tablespoons of young nasturtium leaves, shredded HH3 nasturtium flowers

Blend the chopped nasturtium leaves bowl decorated with the flowers. with the cream cheese and serve in a Jo Douglas Hurstbridge 56 o Nasturtium Flower Vinegar O

For the time of the year when your garden seems covered in a carpet of nasturtiums and little bursts of colour abound. Pick some of your best nasturtium If this is to be a gift, it would be best flowers. Carefully nip the stem to to prepare on the day, and wrap or leave just the flower and base. Place decorate for giving. It would also each one neatly into a cleaned jar, be helpful for your recipient if the facing the flowers to the outside. following instructions go with the jar Pack in densely but gently, until - perhaps on a little tag. Alternatively, you’ve got all the sides covered, then you could do the shaking and gift the ease some into the centre space. completed vinegar in a fancy bottle. Slowly fill the jar with white wine 1. Place in a sunny spot. vinegar to cover the flowers. Screw 2. Shake gently each few days for on your lid firmly. The effect of the several weeks. suspended flowers will only last a few days till they begin to absorb the 3. Strain into bottle, add fresh vinegar, but it’s lovely while it lasts. nasturtium flower. You could choose to do each jar with 4. Use as marinade or to make a single colour of flowers or a mixture salad dressing. Summer to reflect the range you have available (the flowers will colour as well as flavour the vinegar). A lovely flavoured vinegar to give a spicy lift to your favourite recipe. Linda Cornelissen Diamond Creek o Nasturtium Leaf Salsa 57 Verde O Salsa verde is a paste-like green sauce, often served with meat dishes to add a bit of a real peppery bite HH1 cup smallish nasturtium HH½ cup olive oil leaves (the large ones have a HH3 cloves garlic, chopped very strong flavour but are fine HH2 tablespoons vinegar if you wish to use them) HH1 tablespoon mustard HH1 cup other green herbs, such HH1 teaspoon sugar as basil, rocket, mustard, shallots or cress

Add everything except the oil to the gravy. blender or bowl of the food processor. Check for seasoning and add salt While the blender or processor is and/or pepper if necessary. running to puree the ingredients, Serve some drizzled over the beef slowly drizzle in the oil. The finished cheeks with a little extra on the side. consistency should be similar to thick Salsa verde is best used fresh. Use it to spice up sausages, chicken, fish or rissoles as often as you like! Summer Jo Douglas Hurstbridge 58 o Nasturtium Seed Capers O

HH Nasturtium seeds HHWhite wine vinegar Collect green seeds from nasturtiums dill leaves (optional) and a good that have lost their blossoms. Put white vinegar. these into small jars along with the These are delicious with cold meats or bread and butter Robyn Currie Eltham North o Ocean Trout & Dill Frittata O

HH2 tablespoons butter HH400g ocean trout (diced) or HH½ brown onion/leek/ tuna or other fleshy fish mushrooms/bok choy, chopped HH2 tablespoons freshly grated

Summer HH3 large boiled potatoes, diced parmesan (mix with sweet potato if wish) HH4 eggs HH2 tablespoons freshly chopped HHsalt and pepper dill (or ¾ teaspoon dried dill) Preheat oven to 150°C. eggs. Season with salt and pepper. Fry onion (or leek, mushrooms, bok Grease non stick baking dish choy) in half of the butter. with remaining butter. Pour in In bowl mix onion, potatoes, dill, frittata mixture and cook for about cubed fish, parmesan and beaten 45 minutes or until set. Michele Burton Eltham o One Two Three 59 Ratatouille O This makes enough for a very large feast of fresh, homegrown vegetables. You can easily half it to make enough to serve 2 people. HH1 eggplant HH2 tablespoons tomato paste HH2 onions HH2 cups tomatoes HH2 cloves garlic HH2 tablespoons freshly picked HH2 red capsicums herbs HH2 zucchini HH3 tablespoons olive oil Chop all vegetables into even sized mixing bowl with another chunks. Crush garlic. tablespoon of oil and toss. Fry the Place 1 tablespoon of oil into a large zucchini as you did the eggplant. mixing bowl. Add eggplant and toss Remove it and place it with the until coated with the oil. eggplant. Place the onion and capsicum in the large mixing bowl Heat a large wok, deep frypan or with remaining oil. Toss to combine. wide saucepan over high heat. Fry the onion and capsicum until Add eggplant to the pan. Try not soft and tender. Add the garlic and to stir the eggplant too much but tomato paste and stir for one minute. turn it methodically with tongs so it Summer Add the tomatoes. When mixture browns on all sides. Place a lid on the boils, place zucchini and eggplant pan between each time you turn the back in to the saucepan. Bring to boil eggplants. again and reduce heat to a simmer. When the eggplant is tender and Simmer until tomato thickens. soft, remove and set aside. Leave the Season, and stir through chopped pan on the heat as the zucchini is fresh herbs and serve with either cous coming next. cous, polenta, rice, potatoes, pasta etc. Place the zucchini in the large So simple, yet tastes so good using freshly picked herbs and home grown vegies. Jo Douglas Hurstbridge 60 o Peach & Pecan Muffins O (gluten and dairy free)

HH1½ cups gluten free plain flour For crumble topping, HH½ cup sugar HH½ cup chopped pecans HH2 teaspoons baking powder HH⅓ cup brown sugar (gluten free) HH¼ cup plain flour, gluten free HH¼ cup milk, soy HH1 teaspoon cinnamon HH3 eggs HHprepare crumble topping by HH125g margarine, melted combining all ingredients until HH1 teaspoon salt they are like breadcrumbs HH1 teaspoon ground cinnamon HH2 medium peaches, diced

Combine flour, salt, sugar, baking mixture and stir until combined. powder and cinnamon in a bowl. Add peaches. Combine soya milk, melted Spoon into 12 muffin pans, well margarine and eggs in a separate greased of lined with paper.

Summer bowl. Top muffin mixture with crumble Make a well in the centre of the topping. Cook in moderate oven, dried ingredients. Add the milk (180°C), for 20-25 minutes. Will keep in sealed container for a week. Louisa Green Luscious Catering St Andrews o Peach & Tomato 61 Gazpacho O Serves 6 HH 4 cups chopped tomatoes HH1½ tablespoons white-wine HH2 cups peaches, pitted and vinegar chopped (frozen peaches are HH1 tablespoon chopped also okay) fresh tarragon (substitute HH¼ cup crushed ice with oregano or basil) HH2 tablespoons chopped shallot HH1 teaspoon salt (1 medium) HH½ teaspoons black pepper HH2 tablespoons olive oil HH¼ to ½ cup water

Soup: Salsa: Purée two thirds of tomatoes and Toss together remaining tomatoes half of peaches with ice, shallot, 1 and peaches with remaining tablespoon oil, 1 tablespoon vinegar, tablespoon oil, remaining 2 teaspoons tarragon, ¾ teaspoon ½ tablespoon vinegar, remaining salt, and ¼ teaspoon pepper in a teaspoon tarragon, and remaining

blender until very smooth, about ¼ teaspoon each of salt and pepper Summer 1 minute. Stir in water to desired in a bowl. consistency. Serve soup in bowls topped with tomato peach salsa. Keeps well in refrigerator for 2-3 days and taste will intensify Duang Tengtrirat Research 62 o Ricotta Stuffed Zucchini O Serves 6 HH6 medium zucchini about 10cm HH1 tablespoon chopped parsley long HH¼ cup green peas, blanched HH2 slices white bread, crusts HH1 clove garlic removed HH¼ cup cheddar cheese HH¼ cup milk HH1 egg yolk HH150g ricotta cheese HHsalt and pepper

Bring a saucepan of salted water garlic, cheese, egg yolk and salt and to the boil, add the zucchini and pepper and mix well. simmer for three minutes then drain. The mixture should be fairly soft. Slice the zucchini lengthways and Fill the zucchini cases with the with a teaspoon scoop out the centres stuffing. to make boat shaped shells. Place into an oiled baking dish, Soak the bread in the milk and when placing the zucchinis close together soft, squeeze dry. in a single layer. Finely chop the flesh from the Scatter over some breadcrumbs or zucchini and place into a bowl with cheese and bake in a moderate the bread, ricotta, parsley, green peas, (180°C) oven until golden brown. Summer o Sauerkraut Salad O 63

HHA quantity of homemade HHsprinkle of caraway seeds sauerkraut (see page 92) (optional) Add (according to taste) HH1 teaspoon sugar HH chopped spring onions, HHwhite pepper HHchopped parsley, HHa splash of oil

Toss & serve. Good served with potatoes. grilled meat/fish & plain boiled new Vera Herman Greensborough Summer 64 o Sautéed Zucchini in Fresh Tomato Glaze O Serves 4 HH4 small zucchini HHlarge clove garlic roughly HH2 tablespoons olive oil or butter chopped HH½ cup of pureed tomatoes HHpinch salt, black pepper

Heat oil in frying pan over medium Mix together tomato puree, chopped heat garlic and pepper and pour over Trim zucchini and cut in half length zucchini. wise Cook, turning zucchini a couple of Place cut side down and sautée times, until sauce has reduced to a for about 10 minutes until slightly glaze. softened Pam Jenkins Diamond Creek Summer o Silverbeet, Potato & 65 Tomato Bake O

HH750g shredded silverbeet HH2 cups grated cheese HH2 large potatoes, diced HHbreadcrumbs HH4 tomatoes, chopped HH2 tablespoons oil HH1 onion, diced HHparsley, chopped HH1 clove garlic, chopped

Sauté onion, garlic, potato and Add parsley and pour the mixture seasoning for a few minutes. into an oiled baking dish. Add tomatoes. Cover and simmer for Cover with grated cheese and 10 minutes. sprinkle with breadcrumbs. Add silverbeet and cook a few Bake in a hot (230°C) oven for more minutes. about 20 minutes. Karin Motyer Briar Hill Adapted from Conscious cookery, an old booklet on vegetarian cookery. Summer 66 o Spiced Chokos O Makes 1 x 500ml jar HH 2 chokos HH½ teaspoons salt HHboiling salted water HH2 teaspoons sugar HH1 red chilli HH2 peppercorns HH1½ cups white vinegar HH1 whole clove HH3cm piece cinnamon stick HH1 bay leaf

Peel chokos, cut into quarters. peppercorns, clove and bay leaf into Remove seeds. Cook in boiling salted saucepan. Bring to boil and boil water until barely tender. Drain. 3 minutes. Cut chilli into quarters, lengthways. Place drained chokos into hot jar; Remove seeds. Place chilli, white arrange chilli in jar. Cover with hot, vinegar, cinnamon, salt, sugar, strained spiced vinegar. Seal jar. Summer o Strawberry Granita O 67 Granita is a traditional Italian dessert. It is perfect for summer because it is icy and cool, with fresh flavours. The texture is closer to snow cone than sorbet or gelato. It's also easy to make with a blender or food processor. HH 1 cup hot water HH1 tablespoon cognac, optional HH¾ cup sugar HH500g strawberries HH2 tablespoons lemon juice

Wash, hull and quarter the Freeze until icy around sides, but not strawberries. solid, about 30 minutes. In a bowl mix the hot water, sugar, Using a fork, stir icy portions into lemon juice and cognac. Continue to middle of pan. Return to freezer and stir until the sugar dissolves. repeat this step, stirring edged into Place the strawberries in a food centre every 20 to 30 minutes, for processor and blend until smooth. about 1½ hours. Add the sugar syrup and blend until Using a fork, scrape granita into combined. serving bowls. Pour mixture into 23 x 33 non stick Garnish with mint leaves and a little pan. This is traditionally a metal whipped cream. baking pan, but you may use glass or Summer plastic. Cover with cling wrap and place in the freezer. Stephen Onians Yarrambat 68 o Stuffed Cabbage or Silverbeet Leaves O Serves 4 HH4 large cabbage leaves or 8 HH¼ teaspoons dill large silverbeet leaves, very HH¼ teaspoons basil lightly steamed to soften HH2 chopped tomatoes HH1 cup mashed tofu (or minced HH1 tablespoon tahini (if using lamb, beef, pork or chicken) tofu) HH1 small grated carrot HHteaspoons tamari or other HH½ cup grated zucchini seasoning HH½ cup chopped nuts, your HHsalt pepper to taste choice

Combine all of the above ingredients Place the filled leaf parcels in a except for the leaves. Mix well. casserole dish, pour in ½ cup water, If mixture is too runny, you could add cover and bake in a moderate 2-3 tablespoons wholemeal four or (180°C) oven for 20 minutes. breadcrumbs. Serve with brown rice, lentils or

Summer Place 1 large tablespoons of mashed potatoes and homemade mixture on each cabbage leaf (or 2 tomato sauce. silverbeet leaves together). Instead of water you could add some Wrap up and roll over to hold the passata or homemade tomato sauce. sides in place. Sabi Buehler Hurstbridge Adapted from The Vegetarian adventure by Karen Meyer o Sweetcorn & Zucchini 69 Fritters O Serves 5 HH1½ cups self-raising flour HH1 zucchini, trimmed, grated HH1 cup milk HHolive oil, for shallow-frying HH2 eggs HH1 cup tzatziki dip, to serve HH2 large corn cobs, kernels removed

Sift flour into a bowl. Season with To freeze salt and pepper. Using a fork, whisk Wrap each fritter in plastic wrap, milk and eggs together in a jug until then foil. Freeze for up to 2 months. combined. Pour over flour. Stir until Remove from freezer in the morning. smooth. Add corn and zucchini. Stir Place frozen fritters in lunch box until well combined. with a small container of tzatziki. Add enough oil to a large, non-stick Fritters will thaw by lunchtime. frying pan to cover base. Heat over medium heat until hot. Using ¼ cup of mixture per fritter, spoon mixture, 3 fritters at a time, into pan. Summer Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre. Transfer to a wire rack to cool. Jo Douglas Hurstbridge 70 o Ten-Minute (Leeky) Green Beans O

HH3-4 leeks, chopped into 5mm HH300g beans, trimmed and cut thick rounds into 30mm pieces HHdill, several sprigs, chopped HHolive oil HHfine sea salt Sauté leeks in olive oil and salt on taste. Turn out onto a bowl and serve medium to high heat until some immediately. (What makes this dish pieces are crispy or caramelized. special is the cooked leeks.) (about 5 minutes). Add dill and If you want to plan ahead, blanche beans to the leeks and stir for 2 the beans in boiling water and set more minutes, enough to brighten aside. Reduce the stir fry time to the color of beans and soften the raw just over one minute. Duang Tengtrirat Research o Tomato Sauce O This recipe was given to my mother Jean by her dear friend Jean Foley, Summer Colac HH 5.5kg tomatoes HH1.5kg sugar HH500g onions HH800ml brown vinegar HH1 teaspoon salt HH2 teaspoons pimento Cut tomatoes and onions finely. Put Place on the stove and bring to the into pan with salt, sugar and vinegar. boil. Boil for 3 ½ to 4 ½ hours. Place pimento into a muslin bag and Strain and bottle. add to the pan. This is a lovely sauce, not too spicy. Iva Nash Mernda CWA o Vegetable Stock 71 Concentrate O Makes 36 ice cubes HH 2 teaspoons oil (any) HH1 tomato, diced HH1 onion, finely diced HH2 bay leaves HH2 garlic cloves, crushed HH4 sprigs of fresh thyme HH3 large sticks of celery, finely HH4 sage leaves diced HH1 small handful of fresh parsley HH3 small carrots, grated (stalks and leaves), chopped HH1 large zucchini, grated

Heat the oil in a saucepan over Remove the bay leaves and thyme medium heat. Add all the veggies and sprigs. Let the mixture cool for herbs, stir well, then clamp the lid 10 minutes then pour it all into a on the saucepan and let the mixture blender and blitz until it becomes a stew for about 20 minutes (you may smooth paste. need to stir it occasionally to stop it Spoon tablespoons of stock into ice from sticking on the bottom of the cube trays and freeze! When you saucepan) or until everything is very need some stock, simply take a cube Summer soft and pulpy. out of the freezer and dissolve it in the required amount of water. Use one stock cube per cup (250mL) of water. You should be able to use any vegetables you have, but avoid starchy vegetables like potatoes.

Local and seasonal food makes me feel in sync with the earth and therefore I feel grateful to be among the abundance that nature brings. I grow it, nurture it, harvest it, cook it and get nourishment from it. Duang Tengtrirat,l Research 72 o Warrigal Greens, Herb & Cheese Pizza O This recipe was tested several times in the Montmorency Primary School’s Stephanie Alexander’s kitchen in 2010 & 2011 Makes 4 medium sized pizzas HH 100g Warrigal greens (about HH½ teaspoon chilli paste 50g of just the leaves) HH2 tablespoons parsley HH¾ cup pasta sauce HH3 tablespoons sweet basil HH4 cloves garlic HH2 tablespoons oregano HH2 cups grated cheese HH4 large pita breads (optional HH6 tablespoons olive oil – or make your own pizza HH1 teaspoon salt dough to make 4 large pizzas)

Preheat oven to 200°C Grate the cheese Place water and salt in saucepan and Spread about 1½ cups of cheese over place on heat to boil the 4 bases (leaving about ½ cup of Remove Warrigal green leaves from cheese aside for later) stems When Warrigal greens are cooked,

Summer When water is boiling, places leave drain well or spin in a salad spinner – into boiling water. try to remove as much of the eater as possible (to avoid oil splashing later) Boil for 5 minutes While waiting Slightly heat 2 tablespoons of olive oil over medium heat. Place pita bread pizza bases onto Tear or chop the Warrigal greens pizza trays Add garlic and chilli to warmed oil Spread bases with the pasta sauce in pan. (share amongst all 4 bases) As soon as you can smell the aroma Chop parsley, basil and oregano in (usually after about 2 minutes), add garlic chopper or tear by hand 73 the Warrigal greens Use tongs or a spoon, scatter Use the wooden spoon, mix well and contents of Warrigal leaves bowl onto sautée (soften) for 1 minute pizza bases Tip contents of pan into a bowl Scatter pizzas with herbs and left over cheese. Warrigal greens can be harvested all year round. Summer 74 o Watermelon Greek Salad O

HH watermelon cut into chunks, HHsliced red onion HHfeta cheese cut into chunks HHblack olives HHchopped mint

Mix all together. salad but substituting watermelon Dress with a dash of good olive oil. and mint for the tomatoes and cucumber. Basically just your normal Greek Very refreshing on a hot night. o Zucchini Fritters O

HH1 medium sized zucchini (optional) HH1 egg HHrice flour HHsalt and pepper to taste

Beat egg lightly. Form patties and fry in olive oil until Summer Grate zucchini and stir in with egg. golden on each side. Variation Add seasoning and enough rice flour to make a batter that holds together. See Sweetcorn & Zucchini Fritters page 69. Very quick meal. Can be made in larger quantity. Carol James Heidelberg o Zucchini Muffins O 75

HH 1 cup melted butter HH2 teaspoons bicarb soda (use oil, olive or grapeseed) HH1 teaspoon baking powder HH4 eggs HH1 teaspoon nutmeg HH1 cup honey HH3 teaspoons cinnamon HH1 cup brown sugar HH4 cups grated zucchini HH2 teaspoons vanilla essence HH1 cup chopped walnuts/ HH4 cups plain flour sunflower seeds

Beat eggs, honey, sugar, butter, vanilla Fold in zucchini and nuts. until well blended. ¾ fill greased muffin tins. Sift flour soda, baking powder and Bake 180°C for 15-20 minutes or spices. until golden and cooked. Add to mixture, stir until just moist. Wendy Mather St Andrews o Zucchini Salad O

Toss paper-thin slices of zucchini herbs. Summer with extra-virgin Olive oil, lemon Shave over a little parmesan or juice, salt and pepper and gently mix sprinkle some ricotta cheese. with rocket leaves or freshly chopped Keryn Johnson Montmorency (Stephanie Alexander)

oSpare Zucchini or Cucumber O

If you have a number of zucchini or cucumber to store, place them in a paper bag before putting in the fridge. 76 Autumn A great time for preserving the summer harvest. Apples, figs, feijoas, mushrooms and chokoes are all beginning to ripen.

77

o Autumn Chutney O 79

HH500g firm pears, peeled, cored HH3 cloves garlic, thinly sliced and chopped HH2 teaspoons grated fresh ginger HH500g green apples, peeled, HH350g sultanas cored and chopped HH1 litre white vinegar HH500g tomatoes , peeled and HH2 teaspoons ground ginger chopped HH460g lightly packed soft brown HH500g onions, chopped sugar HH5 celery sticks, sliced

Combine all the ingredients, except Spoon the chutney immediately into the sugar, in a large pan. Bring to clean, warm, jars and seal. Label the boil, then reduce the heat and and date. Leave for 1 month before simmer for 45 minutes. opening to allow the flavours to fully Add the sugar and stir until all the develop. Store in a cool, dark place sugar has dissolved. Bring to the boil for up to 12 months. Refrigerate and cook for 30-35 minutes, stirring after opening. often, or until the chutney has reduced and thickened. Autumn 80 o Carrot & Sweet Potato Soup Thai Style O Just eat this soup with a piece of bread for lunch or dinner! HH3 stalks lemon grass HH¾ litre coconut milk (about 2 HH10 fresh ginger pieces (about cans) 2cm) HH¼ cup fresh cilantro/coriander HH2 cloves garlic, peeled (cut but keep the stems) HH500g of carrot and sweet HHneutral oil (grapeseed or corn) potatoes, cut in cubes or coconut oil HH¼ teaspoon cayenne pepper HHsalt (more to taste) HHlime wedges

Grate about 1cm of each lemon grass temperature. Let is simmer for about stalk and cut the rest of in 2.5cm 15 minutes or until the carrots/sweet pieces. potatoes are cooked. Heat the oil in a saucepan and add Take the Cilantro stems out and the lemon grass, the ginger and garlic puree the soup. and cook, stirring until the garlic is Adjust seasoning. golden (about 5 minutes).

Autumn Serve with fresh cilantro and lime Add the carrots/sweet potatoes, the wedges. cayenne pepper. Stir to coat with oil I tend to keep the cilantro stems in and cook for about a minute. the soup and puree them together Add the coconut milk, 2 cups of with the rest. water, and the stems of cilantro. Use good quality coconut milk and Bring to a boil and then lower the not the non-fat version! o Cream of Jerusalem 81 Artichoke Soup O Serves 6 HH 1.2kg Jerusalem artichokes HH1 medium onion, diced HHjuice of half lemon HH1 stick celery, diced HH80g unsalted butter HH2 garlic cloves, crushed HH320g leeks, white part only, HH1.8 litres good chicken or washed and finely sliced vegetable stock HH1 medium potato, peeled and HH100ml double cream cubed HHsalt and freshly ground pepper

Peel and slice the artichokes thinly, Add the stock, bring the soup to the tossing into a bowl of water to which boil, and then lower heat and simmer, you have added lemon juice. partially covered, for 20-30 minutes In a large heavy based saucepan melt until everything is very soft and can the butter over low heat and gently be mashed against the side of the sweat the artichokes, leeks, potato, pot. Leave to cool slightly. onion and celery until soft, about Liquidise the soup in batches until it 25 minutes. is very smooth, then return to a clean Autumn Add the garlic and sweat for another pan. Warm over medium heat, add 5 minutes. the cream, season and serve in warm bowls. oJerusalem Artichokes O

If Jerusalem artichokes upset your digestive system, add a small piece of seaweed (nori) while cooking. Or here is another method: peel and cut tubers into pieces, place in glass container, pour over double the amount of boiled and cooled water, after a day there is a tannin coloured layer above the chokes, pour this off and repeat previous step, after two days the liquid looks cloudy (this is the ferment), pour off the water, rinse and cook as desired. The soaking causes the soluble fibre to ferment outside the body (instead of in it). 82 o Dairy Free Vegetarian Lasagne O

Veggies Lasagne HH2 cups pumpkin, thinly sliced HH 1 packet gluten free lasagne HH4 zucchinis, thinly sliced sheets lengthways HH sea salt and cracked pepper HH1 eggplant, thinly sliced to taste HH4 cups button mushrooms, HH½ bunch fresh basil leaves finely sliced and sautéed in HH½ bunch parsley, chopped olive oil and seas salt and HHcracked pepper cracked pepper HH2 teaspoons olive oil HHsea salt and cracked pepper

Red Sauce White Sauce HH 1 teaspoon olive oil HH 2 teaspoons olive oil HH1 onion, diced HH⅓ cups spelt flour HH2 cloves garlic, crushed HH2 cups soy milk

Autumn HH400g can or bottled HH1 teaspoon Dijon mustard tomatoes, chopped HH1 teaspoon tomato paste HH1 bay leaf HH1 teaspoon dried oregano HH1 small packet firm tofu, mashed For the veggies - Lay the veggies To assemble – Pour about ½ cup over two trays and drizzle with of the red sauce on the bottom of a 83 olive oil and seasoning. Stir with lasagne dish then top with a layer your hands to coat, then bake in a of lasagne sheets. (Break to fit if moderate (180°C) oven for about need be. ) Top this with a layer of 30 minutes or until they’re soft. pumpkin and top with basil and Remove from the tray and set aside. cracked pepper. Top with lasagne Red sauce - sautée the onions in the sheets then a layer of zucchini. Top olive oil over a medium heat until this with the white sauce and parsley. stating to soften. Add the garlic and Now more lasagne sheets. Then a continue to sautée for another 30 layer of mushrooms, and red sauce, seconds. Add the tomatoes, paste, basil and cracked pepper. Lastly a bay leaf, and oregano. Let simmer for layer of eggplant, white sauce, parsley about 30 minutes. Turn off the heart then lasagne sheets. The top layer will and stir through the mashed tofu. be a layer of red sauce then white Taste for seasoning then set aside. sauce. White sauce –pour the oil into a pot Bake in a moderate (180°C) oven over medium heat. Whisk in the for about 30-40 minutes or until flour to make a paste then slowly the sheets are soft. Test by using a pour in the milk, constantly whisking skewer. It should go through the pie until you have a smooth sauce. You easily. Let it sit for about 20 minutes may need to add more milk or water before serving. or it freezes if you’d like it less rich. Now add the beautifully or keeps in the fridge a Autumn mustard and seasoning. few days. 84 o Feijoa Chutney O Makes about 6-8 medium jars. HH 2kg of feijoas HH½ teaspoon of ground allspice HH3 medium onions HH1 teaspoon of ground ginger HH1 teaspoon of garlic HH1 teaspoon of chilli powder HH1 teaspoon salt HH125g of finely chopped sugar HH500g of brown sugar coated ginger HH½ teaspoon of ground cloves HH1 litre of vinegar

Cut in half and scoop out fruit with a Use a diffuser mat to stop sultanas small sharp teaspoon. catching, stir frequently. Place fruit and finely chopped onions Bottle in warm, clean jars. in a heavy based pan. Add all other ingredients and simmer for 2-3 hours. Dee Fielding The Pickle Lady, Eltham Autumn o Feijoa Jelly O 85 You could use this flavoursome jelly to glaze fruit tarts HH 1.5kg feijoas HHWater to cover - about 4 cups HHsugar

Wash the feijoas and chop roughly. Measure the juice and return to a Place the fruit into a large preserving clean saucepan and add ¾ cup sugar pan and cover with water for every one cup of juice. Stir slowly Bring slowly to the boil and then over a moderate heat until the sugar simmer for 45-50 minutes or until has dissolved. Bring to the boil and the fruit is soft and pulpy. boil rapidly until a setting test is given. Skim off any scum as it rises. Carefully transfer the hot fruit mixture to a jelly bag and allow the Allow the bubbles to subside, skim mixture to drain for 1-2 hours. Do off any remaining scum and bottle in not squeeze the fruit pulp. hot sterilised jars. Seal and label. Pam Rowley Montmorency Autumn 86 o Gluten Free Pumpkin & Ricotta Pie O

For the pastry For the filling HH 100g almond meal HH 350g extra-light ricotta HH110g LSA (Linseed-Sunflower- HH400g steamed pumpkin, Almond) meal mashed HH1 egg white HH3 eggs HH¼ teaspoon liquid stevia HH½-1 teaspoon liquid stevia concentrate concentrate, depending HH25g unsalted butter, melted on taste and sweetness of HH26cm-deep pie dish pumpkin HH½ teaspoon ground ginger HH½ teaspoon cinnamon HH¼ teaspoon ground cloves HH¼ teaspoon ground nutmeg

For the pastry For the filling Preheat oven to 180°C Place all ingredients into a bowl and

Autumn Combine together the almond meal, beat well with an electric beater until melted unsalted butter, LSA, ¼ smooth. Taste for sweetness and teaspoon stevia and egg white. adjust stevia to taste, if necessary. Place into pie dish and press into Pour mixture into a fine sieve and shape making sure the pastry force contents through into the thickness is even over the bottom and almond meal pastry case. This helps sides of the dish. to ensure that there are no course fibres left from the pumpkin. Level Using a fork, pierce the almond out the top of the pie. pastry on the bottom and place in the hot (230°C) oven until slightly Bake in oven for 30-35 minutes or golden in colour (approximately until the custard has set. Remove 10 minutes). Remove from oven. from the oven and let cool to room temperature. Vivi Riches o Gorgeous Feijoa Almond 87 Cake O

HH 80g softened butter HH1 teaspoon baking powder HH¼ cup runny honey HH1 teaspoon baking soda HH3 large eggs HH¼ teaspoon salt HH1 teaspoon vanilla essence HH½ cup milk HH1 cup feijoa puree - cut fruits Cake topping in half and remove soft centre HH 100gm toasted slivered then mash almonds HH1 cup plain flour HH½ cup brown sugar mixed HH1 cup wholemeal flour together

22cm round cake tin - lined with Fold in milk. baking paper. Spoon cake mix into tin and bake Preheat oven to 180°C. 15 minutes. Cream butter and honey until pale, Remove from oven and sprinkle then add eggs one at a time. sugar and almond mix over cake and Add vanilla essence. bake a further 20 minutes or until a

skewer inserted into middle of cake Autumn Sieve flour and wholemeal flour comes out clean. along with salt, baking powder and soda - add the wholemeal flour’s bran Serve with thick Greek yoghurt back mixed through with freshly pulped feijoas. Fold in fruit pulp followed by flour. Olivia Wykes Montmorency oAlmonds O

Soak almonds in cool water and drain the soaked water after 20‑40 minutes. Add fresh water and continue the soaking for another 8-12 hours. Drain off the water and eat the nuts! Up to 6 each morning on your cereal is recommended by nutritionists. Dry any excess, and refrigerate. This process removes tannic acid and enzyme inhibitors. 88 o German Apple Pie O

HH a rich pie crust for bottom of HH1 teaspoon cinnamon the dish HH2 eggs HH4 apples HH½ cup plain flour HH1 cup sugar HH1 teaspoon butter

Line the bottom of the pie dish with Beat eggs, add flour and pour over pastry. Peel and slice lengthwise the the apples. Cut butter in little pieces four apples. Place apples on pasty. and spread over apple mixture. Bake Sprinkle with sugar and cinnamon. 45 minutes in slow oven (150°C). Jenny Disney Research Autumn o Granny Smith Sorbet O 89 Makes 8 serves HH 4 Granny Smith apples, peeled, HH3 drops vanilla essence cored and quartered HH4 tablespoons sugar HH1½ cups water HHgrated rind of ½ lemon HH¼ teaspoon cinnamon HHjuice of ½ lemon

Place apples in a saucepan with other If you don’t have an ice cream ingredients. Bring to the boil, cover maker, place prepared mixture in a and cook until apples are soft. Blend stainless steel bowl in the freezer. the mixture to a very fine puree and When the puree starts to set, whisk allow to cool. it for 10 to 15 seconds and return If available, place cold apple puree to freezer. This helps to lighten in ice cream maker and make sorbet. the sorbet. Repeat the whisking Store in a sealed container in the procedure until the puree is too hard freezer. to whisk. Serve with fresh seasonal fruit salad. Aumann Family Orchard Warrandyte Autumn 90 o Green Babaco Salad O Serves 4 as a side dish Make Ahead Tip: If you wish to make this salad ahead of time, combine all ingredients except the nuts and the dressing. You can then leave it covered in the refrigerator several hours, or overnight. Add the dressing and peanuts at the last minute, then toss and serve.

Salad Dressing HH1 green babaco, i.e. mature HH ½ teaspoon shrimp paste fruit with a hint of yellow (if vegetarian, substitute ½ HH½ cup honey-roasted peanuts teaspoon soy sauce) or plain roasted cashews HH2 teaspoons good-tasting oil, HH1-2 cups bean sprouts or mixed such as olive greens such as kinking HH2 teaspoons fish sauce or HH1 to 2 tomatoes, cut into long 2½ teaspoon soy sauce for thin strips vegetarians HH1 red chilli, minced (seeds HH3 teaspoons lime or lemon juice removed if you prefer a milder HH½ to 1 teaspoon liquid honey, salad) to taste HH3 welsh onions, sliced into long

Autumn matchstick-like pieces HH½ cup fresh basil, roughly chopped if leaves are large HHa handful of fresh coriander Prepare the dressing by mixing Add the peanuts or cashews (you can together all dressing ingredients either leave them whole, or roughly 91 together in a cup. Make sure shrimp chop them). Toss again. Taste-test paste and honey dissolve fully. Set the salad. If not sweet enough, add a aside. little more honey. If not salty enough, Peel the green babaco. Using the add a little more fish sauce. If too largest grater you have, grate the sweet or salty, add more lime juice. If babaco (or you can use a potato you prefer it spicier, add more fresh- peeler to create thin, ribbon-like cut chilli or dried crushed chilli. strips). Place in a large bowl. To serve, scoop the salad into Add the sliced tomato, welsh onion, individual bowls or onto a serving chilli, bean sprouts, and most of the platter. Sprinkle with remaining basil basil. Add the dressing, tossing to leaves plus fresh coriander. combine. Stephen Onians Yarrambat Autumn 92 o Homemade Sauerkraut O

This recipe has been handed down to me by my mother, who learnt to cook from other women in the Displaced Persons camps in Germany, post World War II. She continued to learn her culinary skills in the immigration camp at Bonegilla and, in later years, from the recipe booklets in the original Australian Women’s Weekly and New Idea magazine.

HH4 medium cabbages (firm HH6 small Granny Smith apple centre and not the crinkly type) HH8 litre (approximately) HH120g grated carrot straight sided ceramic or glass HH80g cooking salt container

Day 1 to be sufficiently heavy to further Take 2 cabbages and remove all outer compress the cabbage). Cover with damaged leaves from each cabbage a clean cloth and leave aside in a cool to cold storage area. (Note must Cut each cabbage into quarters (this not be placed in a warm area or the makes it easier to shred) on a clean wrong type of fermentation will take kitchen table shred each quarter place). Leave for 48 hours. cabbage finely, either with a sharp Day 3 knife or shredding device. Sprinkle 40g salt and 60g grated A liquid should have formed around carrot over the cabbage mound. the plate. Check to see if some Rub the grated carrot and salt by scum has also appeared. Remove

Autumn hand into the shredded cabbage, the weight and plate and gently thoroughly mixing all the ingredients. skim off any scum into a small bowl Punch down the cabbage mix into and discard. Using a long handled the ceramic container. Add the apples wooden spoon poke holes into the on top of the compressed cabbage cabbage (finding a spot between the mix. Repeat the same procedure for apples) to release some of the gasses. the remaining 2 cabbages adding Gently rotate the container in a the rest of the salt and grated carrot. circular motion, as this will further Punch down this cabbage mix on top assist in releasing the built-up gasses. of the apples. Replace the plate and weight. Cover Now the cabbage mixture needs to be the cabbage and return it to its cold weighted down. Place a small dinner storage. plate or biggish bread and butter plate on top of the cabbage. Fill a large glass jar with water (needs Days 4 - 7 Storage: 93 Check daily and remove any scum Refrigerate in glass jars. Stored and release gasses as described above. this way the sauerkraut will keep The sauerkraut is ready when no for several months. over time there more scum appears. Depending on maybe some discolouration in the how cold the overnight temperature sauerkraut, but as long as it still has is, the whole process may take its original aroma, it will be OK. between 4 to 7 days. Halving the recipe may also speed up the process

Handy Hints Sauerkraut is best done during the colder months, when overnight temperatures are consistently in single digits Adding too much grated carrot will give the finished product a “too yellow” appearance Coarsely shredded cabbage may not sour appropriately. Vera Herman

Greensborough Autumn 94 o Honey Baked Persimmons O Serves 4 HH 4 persimmons HH2 teaspoons of honey HH1 vanilla bean HH1 cup of hot water

Preheat oven to 180°C. Peel Cover dish with foil, bake for persimmons, remove stalks. Slice fruit 30‑50 minutes, until persimmons are in half horizontally through centre. soft. Preheat grill till hot. Remove Place cut side up in large ceramic or foil, spoon syrup over top of fruit. glass baking dish. Place dish under grill for 10 minutes Deseed vanilla pod, add to small or until fruit begins to brown on top bowl with honey and stir seeds Serve immediately with syrup and through. Add bean pod to baking yoghurt or cream if desired. dish. Dissolve honey mixture in hot water and pour over fruit o Kiwifruit & Mint Autumn Frappe O makes 1½ cups (375ml) HH4 medium kiwifruits (340g), HH1 teaspoon caster sugar peeled, chopped coarsely HH1 teaspoon finely shredded HH¾ cup ice cubes fresh mint HH¼ cup (60ml) apple juice HH¼ cup coarsely chopped fresh mint leaves

Blend or process kiwifruit, ice, juice, chopped mint and sugar until smooth. Pour into glass; top with shredded mint. o Low Fat Persimmon 95 Muffins O Makes 12 HH1½ cup wholemeal plain flour HH1 large egg, lightly beaten HH1 cup plain flour HH1½ teaspoon vegetable oil HH½ cup sultanas HH ¾ cup honey HH2 teaspoons baking powder HH1 cup ripe persimmon pulp, HH2 teaspoons bicarbonate soda mashed HH½ teaspoon cinnamon

Preheat the oven to 180°C. Grease a ingredients. Gently fold together 12-hole (½ cup capacity) muffin pan until just combined. over-mixing will In a large mixing bowl, combine create a tough muffin. all dry ingredients. In a small bowl Spoon into muffin pan, bake for 15- combine all wet ingredients. 18 minutes or until the tops bounce Add wet ingredients to dry back. Serve warm or cooled. Autumn 96 o Marinated Mushroom Salad O Makes 12 HH250g fresh mushrooms HH½ teaspoon dried basil (or HH½ cup olive oil 1 teaspoon fresh basil) HH2 teaspoons vinegar HH¼ teaspoon dry mustard HH2 teaspoons lemon juice HH⅛ teaspoons pepper HH1 teaspoon salt HH1 clove garlic, crushed HHcherry tomatoes (cut in half) HHbaby spinach

To make marinade shake together all overnight to blend flavours. the ingredients except mushrooms, Fold the cherry tomatoes and baby cherry tomatoes and spinach. spinach through mushrooms. Serve Combine marinade with mushrooms in a glass dish. and leave in the refrigerator Elaine Hamlet Epping Autumn o Midyim Berry & Apple 97 Pastry Slice O

HH50g midyim berries (bush food) HH50g brown sugar HH2 large green apples HH20g butter HH2 sheets of frozen puff pastry HH1 teaspoon milk, to glaze pastry

Peel, core, and finely slice apples. Lay end, overlap strips in a plait pattern out pastry sheets and place apple wrapping over the top of the fruit. slices down the centre. Sprinkle Place on a baking sheet and bake apples with Midyim Berries. in oven at 200°C until it starts to Cut small pieces of butter and brown. sprinkle on fruit, and then sprinkle Remove from oven. Mix milk and with sugar, reserving 1 teaspoon for teaspoon of sugar and brush on top the glaze. of pastry to glaze. Place back in oven Cut pastry on slant strips about 1cm to finish browning. Serve with fresh wide up to apple. Starting at one cream or custard. Autumn 98 o Mushroom Risotto O

HH 1 teaspoon olive oil stock if you don’t want to add HH1 medium brown onion wine) HH1¼ cup arborio rice HH¾ cup green peas HH4 bay leaves HH¼ cup grated parmesan HHsprig fresh rosemary HH350g mushrooms (I use Swiss HH4 cups veggie stock brown) HH½ cup white wine (or more

Chop onion finely and cook in oil for keep an eye on the risotto throughout 3-4 minutes without browning cooking!) Add Arborio and rosemary sprig and Add chopped mushrooms and peas bay leaves and stir for 2 minutes and wine and cook until all liquid is Add stock 1 cup at a time until each absorbed is absorbed. Stir often (this recipe Serve topped with grated Australian requires you to stay with the pan and parmesan. Rachel Bishop Greensborough o O

Autumn Okra with Cashews Serves 4 as a side HH 1 teaspoon olive oil HH1 lemon, juice and rind (or omit HH2 cups okra, washed and and use lemon thyme) trimmed and roughly chopped HH2 teaspoons fresh thyme (or HH1 tomato, diced 1 teaspoons dried thyme) HH2 spring onions, sliced on the HH1 teaspoon shiro miso paste diagonal dissolved in ¼ cup water HH1 cup cashews, toasted

Heat a pan and add the oil. Now toss over a medium heat for about in the Okra and cook for 2 minutes. 5 minutes. Taste for seasoning. Stir Then add all the other ingredients, the cashews through just before apart from the cashews, and cook serving. o Pepino Sauce O 99

HH 1kg ripe pepinos HH1 teaspoon ground allspice HH4 cups brown sugar HH1 teaspoon ground cinnamon HH3 cups cider vinegar HH1 teaspoon salt HH1 teaspoon ground cloves HH½ teaspoon cayenne pepper

Wash and coarsely chop the pepinos. often. Puree the sauce in a blender in Combine all the ingredients in a batches. large saucepan, bring to the boil Mix sauce well before pouring into and cook gently for 1 hour, stirring hot, clean bottles. Seal well.

o Persimmon & Amaretto Sorbet O

HH1 super ripe persimmon HHdrizzle honey HH50g mascarpone HH5ml amaretto Autumn Place the persimmon in the freezer drizzle 2.5ml of amaretto over both for 24 hours but remember to move cut sides. from the freezer 2 hours before Fold another 2.5ml amaretto into serving (just soft to the touch). 50g mascarpone and serve over the Slice the persimmon in half and persimmon. Spoon 2ml honey over the persimmon and mascarpone. 100 o Persimmon Thai Beef Salad O

Salad: Dressing: HH 250g fillet steak, trimmed HH 1 clove garlic, crushed HH1 persimmon, peeled and HH1 teaspoon caster sugar julienned HH3 teaspoons fresh lime juice HH1 cup coriander leaves HH2 teaspoons fish sauce HH1 cup mint leaves HH½ cup (Thai) basil leaves HH2 shallots, finely sliced HH1 long red chilli, seeded and shredded

Brush beef with a little oil and ingredients. barbeque, pan fry or grill until To make the dressing, combine all cooked to your liking (2-3 minutes ingredients in a screw top jar and each side will be medium). Set aside shake until the sugar has dissolved. to rest for 5 minutes, then slice thinly. Combine beef with salad, drizzle In a large bowl gently toss all salad

Autumn with dressing and serve immediately. o Pomegranate Lamb 101 Kebabs O Serves 6 Plan ahead of time to let the lamb marinate before grilling the kebabs. These lamb kebabs also make a great party appetizer. HH½ cup pomegranate syrup HH2 cloves garlic, minced or HH⅓ cups olive oil pressed HH1 teaspoon lemon juice HH2 pounds boneless lamb HH1-½ teaspoon salt shoulder or leg, cut into 4cm HH¼ teaspoon pepper cubes

In a large zip-top bag, combine Thread lamb onto metal skewers. (If pomegranate syrup, olive oil, lemon using wooden skewers, be sure to juice, salt, pepper, and garlic. Add soak them in water at least one hour lamb, squeeze out the air, seal the before adding lamb.) Grill lamb bag, and toss to coat. kebabs over medium heat, turning Refrigerate at least 6 hours or often and basting with reserved overnight. marinade until lamb is browned on the outside, but medium-rare on the Remove lamb from marinade with inside, about 10 to 15 minutes Autumn a slotted spoon, reserving marinade. Pomegranate syrup not only tastes good, it is beneficial for your immune system, can lower cholesterol and is full of vitamin B. Pam Jenkins Diamond Creek 102 o Quince Crumble O

HHquinces HH½ cup demerara sugar (or Crumble mix brown sugar) HH1 cup self-raising flour HH100g cold butter, cubed

Rub the butter into the flour and ramekins and sprinkle the crumble sugar, or whiz in a food processor till mix over the top to a depth of about the mixture looks like breadcrumbs. a centimetre. Poach quinces in a syrup of ½ cup Bake in a 200°C oven until the sugar to 2 cups water. Puree poached crumble has browned. Serve with quinces (mix with apple or pear vanilla ice cream or the quince puree) in a pie dish or individual custard. You can use this crumble for any other combination: apple and pear, rhubarb, rhubarb and apple, berries or other seasonal fruits. Julie French Montmorency Autumn

oQuince Syrup Uses O

If poaching quinces for a recipe, you may have syrup left over. Here are some uses for the syrup. Boil to reduce to a thick syrup and when cool add to champagne to make a quince bellini. To make a quince custard, use 300ml quince syrup with 6 egg yolks. Whisk the egg yolks well and gradually pour on hot quince syrup. Cook the mixture gently, stirring all the time and making sure it doesn’t boil, till it thickens. Use it with the baked quinces, quince crumble or the tarte tatin. o Pomegranate Syrup O 103

HH3 pomegranates, halved and seeds tapped out HH2 tablespoons castor sugar HH4 tablespoon water

Place the seeds, water and sugar in a small saucepan. Stir over medium heat until the sugar dissolves. Bring to the boil, reduce heat and simmer uncovered for 3 minutes. Remove from heat and allow to cool. For some recipes, you may wish to strain the syrup. Autumn

oPomegranates O

Pomegranates can be eaten raw, juiced using a mouli to remove the seeds (a great way to start the day), or in salads and sauces. 104 o Quince Tarte Tatin O

HH4-6 quinces, peeled and cut into HH½ teaspoon coriander seeds quarters HHcaster sugar HH3 teaspoons sugar HHpastry HHwater to just cover HH180g flour HH50g unsalted butter HH150g unsalted butter HH100g brown sugar HH100g sour cream

Dissolve sugar in water and bring to forms crumbs. Empty the food the boil. Add quinces and simmer processor onto a floured board and till soft enough to be pierced by a quickly mould the mix together with sharp knife. Allow to cool, drain and your hands until a firm ball. Cover remove cores. Keep the syrup for and refrigerate for no more than another use. 30 minutes. Prepare the quinces. Slice each Roll the pastry to a circle that will quarter into 5 or 6 slices and place fit over the top of the skillet. Tidy curved side down in an oven-proof the edges and tuck them in around pan that can also be used on the the quinces and sprinkle with a little stove top (e.g. a Le Creuset skillet). caster sugar. Put in fridge to chill (or Pack the quince so the quarters fit freezer if you want to cook at a later tightly and cover the base of the date). Cook in a 220°C oven for 30- Autumn skillet. Sprinkle with the brown 40 minutes or till pastry is golden. sugar, dot with butter and scatter the Place a serving plate over the pan coriander seeds over the top. Cook and carefully turn it upside down. gently on stove-top till the sugar Use a sharp knife to loosen the tart and butter have melted and start around the edges as you gently lift to caramelise. Allow to cool a little the pan off. Best eaten while still while you prepare the pastry. warm from the oven. For the pastry, cut the cold butter Julie French into cubes. Place the flour, butter Montmorency cubes and sour cream onto a sheet of greaseproof paper. Turn on the food processor and using the paper as a chute, feed the flour butter and sour cream onto the running blade of the processor. Process until the mixtures o Red Salad O 105

HH1 head radicchio, leaves HH½ cup walnut kernels washed and spun dry HH100g goat’s cheese HH2 pears, peeled, cores removed Dressing: and poached in 2 cups red HH 4 teaspoons extra virgin olive oil wine and ½ cup sugar for HH2 teaspoons vincotto 30 minutes, sliced HH1 teaspoon sea salt HH1 cup pomegranate seeds

Chop radicchio, pears and nuts into pomegranate seeds and dressing. Mix small pieces. Add to a bowl with gently together and serve. o Rhubarb Cake O

HH 60g butter HH1 teaspoon ground cinnamon HH1 teaspoon grated lemon rind HH1 cup sour cream or yogurt HH1½ cup firmly packed brown HH6 cups rhubarb, trimmed and sugar chopped coarsely HH2 eggs HH⅓ cups brown sugar extra

HH1 cup self‑raising flour HH1 teaspoon cinnamon extra Autumn HH1 cup plain flour

Preheat oven to moderate (180°C) Spread cake mixture into prepared Grease deep 23cm round tin line tin. base with baking paper. Sprinkle with combined extra sugar Beat butter, sugar and eggs until light and cinnamon. and fluffy. Bake in moderate (180°C) oven for Stir in sifted flours and cinnamon 1½ hours. with cream in two batches. Stand 5 minutes before turning onto Stir in rhubarb. rack to cool. Jo Douglas Hurstbridge 106 o Roasted Brussels Sprouts O Serves 4 Slow roasting tends to concentrate sweetness. HH20-30 small brussels sprouts HH¼ teaspoon salt HH1 tablespoon olive oil HH¼ teaspoon pepper HH2 garlic cloves, crushed HH2 x 10cm sprigs of rosemary

Preheat oven to 180°C. and toss with prepared sprouts. Peel away any discoloured leaves Place in a small baking dish in a from the sprouts and trim stalks. Cut single layer. a deep cross into the stalk ends. Lay the rosemary sprigs on top and Combine oil, garlic, salt and pepper roast 20 minutes or until tender. A quick shake halfway through will help them cook more evenly. Slow roasting tends to concentrate sweetness.

Autumn o Roasted Thyme & Beetroot Salad O Serves 4 HH 2 beetroot HH75g goat’s cheese HH5 sprigs thyme HHrocket or baby spinach leaves HH½ cup walnuts chopped

Roast beetroot in oil with sprigs of Dress with 2 tablespoons each of thyme. oil and lemon juice, and a further When cooked, discard thyme and teaspoon of thyme leaves. chop beetroot into bite sized pieces. Add chopped walnuts, crumbled goats cheese and leaves. o Sautéed Kohlrabi O 107 Serves 4 HH 8 small kohlrabi bulbs, grated HHsalt, pepper (about 4 cups) HH2 tablespoons freshly squeezed HH1 teaspoon olive oil lemon juice

Trim the stems and leaves from the processor. kohlrabi. Remove the stems from the Heat oil in a high sided pan. Add the leaves and discard. Save the leaves for shredded kohlrabi and cook, stirring soups, stir fries or pasta sauces. often, 3-4 minutes or until tender. Peel the bulbs with a potato peeler Season with salt, pepper and lemon and grate coarsely by hand or food juice. Makes a great nest for grilled fish, or can be used as a side dish with winter roasts. o Spiced Pears O Makes about 2 cups HH4 cups white wine vinegar HH6 allspice berries

HH8cm strip lemon peel HH1 tablespoon thinly sliced Autumn HH5cm stick cinnamon ginger HH6 whole cloves HH2 cups sugar HH6 peppercorns HH8 firm pears

Put vinegar, 2 cups water, lemon peel, into quarters, add to pan and simmer spices, ginger and sugar in a saucepan for 1 min. and bring to the boil, stirring until Remove pears and pack carefully in sugar is dissolved. Simmer for warm sterilised jars. 5 minutes. Pour vinegar mixture over seal. Store Peel and core pears, cut lengthwise in cool dark place. Keeps for 12 months. Robyn Currie Eltham North 108 o Vegetable & Cheese Stacks O

A fun way for children to eat vegetables! HH1 eggplant HHcheese, ricotta/cheddar HH1 sweet potato HHsalt HH1 or 2 large tomatoes, sliced

Cut egg plant into thick slices. Layer eggplant, tomato, sweet potato Sprinkle with salt and allow to sit for with cheese. 30 minutes. Bake in a moderate (180°C) oven for Rinse and pat dry. Peel and slice about 45 minutes or until vegetables sweet potato thinly. are cooked and cheese melted. Tamarillos could also be used instead of tomatoes, but remember to remove the bitter skin. Also instead of tomatoes, I have drizzled homemade passata over the stack to add moisture Robyn Currie Eltham North Autumn o Vegetable Pasties O 109 Makes 4 pasties HH4 cups cubed carrot, pumpkin HH1 cup frozen peas or fresh peas and potato HHa sprig of parsley or oregano HH1 onion, chopped HH4 sheets puffed pastry, thawed

Sauté vegetables until partly cooked. seal. Add herbs near the end. If available, brush with beaten egg Cut a square of puff pastry in half, and sprinkle with sesame seeds. diagonally. Spread vegetable mixture Bake in hot (230°C) oven for about on half of each pastry piece. Fold 15 minutes or until crisp. over and pinch edges of pastry to Serve with homemade tomato sauce. Great for children. Add whatever vegetables are in season or some cooked chicken.

o Walnut Pesto O

This is best with fresh autumn walnuts — less bitter and more mellow Autumn than the ones you buy in packets that may be months — or years — old. HH 5 cloves of garlic HH1 cup olive oil HH1 cup of walnuts HH1 cup parmesan or pecorino HHa handful of basil cheese, grated

Mix all ingredients in a blender or bread. mortar, gradually adding the olive Keep in a sealed container in the oil. Serve on pasta or over boiled fridge for up to 48 hours. potatoes or on crackers or fresh hot Walnut pesto can be frozen in a sealed container for up to six months, till walnuts and basil are in season again. from Jackie French 110 o Watercress Soup O

HH1 tablespoon olive oil HH1 pear HH5 cloves of garlic HH½ teaspoon of ground ginger HH1 bunch of spring onions HH1 medium sized potato HH1 bunch of watercress HH750ml of vegetable stock

Chop off the tops and bottoms of After 5 minutes add the stock and the spring onions. the ginger and boil for 20 minutes Peel the skin off the garlic cloves and Peel and chop the pear, turn off the either crush them or chop them up heat and add the watercress and pear Peel the potato and chop it into to the soup quarters Blend it all together until smooth Pour the oil into the pan and put in Serve and enjoy! the spring onion, garlic and potato Autumn

Local seasonal food can be a powerful influence on our community's wellbeing in so many ways. Whether we grow it or buy it; there is something special about having a direct connection with the source of your food. By encouraging local seasonal food we are promoting healthy eating, increasing community connectedness, encouraging and supporting local food growers and sellers, as well as reducing our carbon footprint and "food miles". Not only that but it tastes better too! Chris lChapple, Eltham o Watermelon Skin 111 Pickle O

HH 2 litres watermelon rind, red HH3 cups sugar flesh and green skin removed HH1 cinnamon stick HH2 tablespoons salt HH1 teaspoon whole cloves HH2 cups cider vinegar HH1 teaspoon whole allspice

Combine watermelon with salt and Drain melon and add to mix. cover with water. Simmer 15 minutes or until rind is Bring to boil and simmer until translucent. tender. Allow to cool slightly then bottle Drain and chill in cold water for into sterile jars. 2 hours or overnight. Combine vinegar with spices and boil fort 5 minutes. Pam Jenkins Diamond Creek Autumn 112 o Yacon & Green Bean Salad O Serves 4

HHjuice of ½ lemon Dressing: HH1 medium-large yacon HH2 tablespoons chunky peanut HH300g green beans, topped and butter tailed (not same season, but HH1 tablespoon rice vinegar you may have frozen some!) HH1 tablespoon soy sauce HH15g sesame seeds HH1 teaspoon sesame oil HH250g cooked chicken breast, HH1 small red chilli, halved, torn into shreds deseeded and diced HHsmall handfuls of coriander and HHjuice of small lime mint, stalks removed, leaves chopped

Fill a bowl with water and add the In a small bowl combine all of the lemon juice. Peel and julienne the dressing ingredients. yacon, tossing into the lemony water Drain the yacon and combine with to stop from going brown. Autumn the beans, chicken, sesame seeds, Bring a pan of water to the boil, add coriander and mint. beans and cook for about 2 minutes, Pour over half the dressing and mix until they have just lost their crunch. thoroughly. Drain and refresh under cold water. Serve on a platter, trickled with the Pat dry. rest of the dressing. In a small frying pan, warm the sesame seeds over medium heat until they turn golden. Tip them into a plate. o Yacon Syrup O 113

HH 2 big bowls yacon

Peel yacon and put the tubers Start to heat the juice, removing through a juicer. scum as you go. Allow to boil, then Pour the juice (about 4.5 litres) into simmer, stirring now and then, until a big pot. The puree can be fed to the reduced to a fifth, say 800ml. This chickens! could take 2 or 3 hours. The juice should have become very dark and smell like treacle. Filter juice through a fine mesh and place in a clean jar or bottle. Keep in the fridge. Use as a sweetener for drinks and desserts, or any general sweetening need. from the Permaculture Research Institute Forum Autumn

oYacon O

Yacon has a crunchy texture and a sweetish taste. It can be eaten raw. Try it grated with carrots in a mustard vinaigrette, adding a handful of sunflower and pumpkin seeds. You could use it instead of apple in a Waldorf salad. Add it last, after soaking in lemony water, and add a thin mayonnaise. It is ready to be harvested from late autumn. 114 o Yummy Rhubarb O

Pick as many rhubarb stems as you Stir and leave for about 30 minutes. like. Remove the leaves. Some juice will be noticeable. Wash and slice the stems into While stirring, place on a medium 5-10cm lengths (It is not necessary heat. Once there is enough juice not to peel the stems) to burn, leave for about 15 minutes, Place these, with sugar, into a partially covered, until rhubarb is saucepan using a 4:1 weight ratio. quite soft. Eat with yoghurt or ice cream. Robyn Currie Eltham North Autumn o Zucchini & Cumin Soup, 115 with Goat’s Curd & Chilli O Serves 6 HH 120 extra virgin olive oil ( plus HH2 handfuls flat leafed parsley extra) leaves HH7 cloves garlic, peeled and HH400ml hot vegie or chicken sliced stock HH12 zucchinis, trimmed and HH500ml low-fat milk sliced into 5mm thick rounds HH100 tablespoons hot chilli HHsalt & pepper sauce HH3 teaspoon cumin seeds HH100g fresh goat’s curd HH20 basil leaves

Place olive oil and garlic in a wide Add milk and stock. Bring to a based pot over a medium heat and simmer and cook for 3 minutes, cook for 2 minutes. stirring all the time. Add zucchini, season with salt and Use a stick blender to puree soup pepper and stir. until smooth, then check seasoning.

Add cumin seeds, stir and cook for Reheat if serving immediately. Autumn 4 minutes. Serve in soup bowls with a dollop of Add herbs and stir through. goat’s curd, chilli sauce and a drizzle of olive oil. Jenny Disney Research 116 Winter A time for long slow simmering of root vegetables in warming soups, stews and roasts and braising with brassicas.

117

o Baked Pumpkin & Sage 119 Risotto O Serves 6 HH1 tablespoon olive oil HHsea salt and cracked black HH1 onion chopped pepper HH12 sage leaves HH30g butter HH2 cups (400g) arborio rice HH½ cup (40g) finely grated HH800g pumpkin, peeled and parmesan chopped into small pieces HHextra finely grated parmesan HH1.25 litres (5 cups) chicken and fried sage leaves, to serve stock

Pre heat oven to 200°C. Heat a large cover with a tight-fitting lid. Bake for ovenproof saucepan over med-high 30 minutes. The risotto will be quite heat. Add the oil and onion and cook liquid. Stir through the salt, pepper, for 3 minutes or until soft. Add the butter and parmesan and stir for sage and cook for 1 minute. 2 minutes until the risotto thickens Add the rice, pumpkin and stock and slightly. Sprinkle with extra parmesan and fried sage leaves to serve. Winter Hope you all enjoy this risotto as much as we did. Christine Rodda 120 o Braised Sauerkraut O Serves 4-6 HH 1 brown onion, diced HHquarter of a small fresh HH1 teaspoon oil cabbage, shredded HH1 medium carrot, grated HH3 cups (or more) Homemade HH2 short rashers of bacon, diced Sauerkraut (see page 92) (optional) HH1 teaspoon sugar HH6 peppercorns

Heat oil in a large saucepan & fry mixture looks ‘dry’. There should be diced onion until transparent. (do not some moisture around the cabbage. brown). Turn heat down & gently simmer for Add the grated carrot & diced bacon. 30 minutes to allow the flavours to on a low to medium heat fry for a develop. further 1 minute, stirring as required. Serve hot with braised beef and Add the fresh cabbage, fry for mashed potatoes. 30 seconds. The braised cabbage can also been Add the sauerkraut, sugar, eaten cold, at room temperature. 6 peppercorns & a little water if the Vera Herman Winter Greensborough o Broad Bean Soup with 121 Carrots O

HH 1 teaspoon olive oil HH3 cups homemade vegetable HH1 cup chopped onions stock HH1 cup sliced carrots HH2 cups chopped fresh spinach HH2 cups fresh baby broad beans HHsalt and pepper

Heat oil in large saucepan over the boil, reduce heat and simmer for medium heat. Sauté the onions for 20 minutes or until carrots are tender. 2 minutes. Stir in the carrots and Add the spinach, salt, pepper and beans. Pour in the stock, bring to simmer 5 minutes longer.

o Broad Beans Fuul Midammis O

Egyptian broad beans Winter HH 500g broad beans, shelled HHground salt and black pepper HH¼ cup olive oil HHchilli flakes to taste HH½ teaspoon cumin HHchopped green onions

Place shelled broad beans into a large but not soupy). You could also use a saucepan, add lightly salted water to thermo cooker if you have one. cover, olive oil , cumin, black pepper If necessary, add more water to keep and chilli flakes to taste. beans covered. Bring to boil, reduce heat and Serve mashed or whole beans hot simmer over low heat for 2 to 3 hours with a sprinkling of chopped green until beans are soft (mixture is thick onions and Lebanese bread. Liz Whiting Montmorency 122 o Caramelised Pumpkin, Walnut & Fetta Salad O

HH a few handfuls of spinach (can HH¼ butternut pumpkin cut into also use rocket or other soft smallish pieces lettuce or a mix of spinach and (¼cm thickness x 2-3cm) lettuce) HHglazed balsamic vinegar HH50g walnuts HHolive oil HHfetta cheese

Heat oven to 180°C. Place pumpkin in single layer on tray. Place spinach on flat salad plate. Drizzle with olive oil and roast for Top with the caramelised pumpkin. approximately 40-50 minutes until Spread the broken fetta over the top. the pumpkin is slightly caramelised (darkened at edges, almost Top with the dry roasted walnuts. beginning to burn). Drizzle salad with glazed balsamic While pumpkin is cooking dry roast vinegar and a good quality olive oil walnuts in heavy based pan. (suggest Hildebrands). Mary Rankin Winter Eltham o Chocolate Zucchini 123 Muffins O

Dry Ingredients Wet Ingredients HH1½ cup plain flour HH2 – 2 ¼ cup grated zucchini HH¾ cup castor sugar (use more if HH70g melted margarine or butter you use lots of cocoa) HH1 egg HH1 teaspoon baking powder HHzest of ¼ lime or ⅛ lemon HH1 teaspoon baking soda Topping HH½ teaspoon salt HH 8-10 pieces of dark (45% HH¼ cup cocoa cocoa) chocolate cut up into small pieces.

Pre-heat oven to 180°C (not fan slightly, then beat in the egg. Zest forced in my oven). the lime or lemon. Combine dry ingredients in a large Add all the wet ingredients into the bowl and mix together well. dry ingredients and mix thoroughly Grate the zucchini into a separate but don’t over do it. bowl. In a 3rd small bowl, melt the Spoon into 10 or 12 muffin cases. margarine or butter. Let it cool Sprinkle Winter Fay Loveland Montmorency

oEggshells O

Rinse eggshells, and dry on a sunny windowsill, then crunch up small and place around seedlings or throw into compost heap or worm farm. 124 o Crunch Turnip Crumble O

HH1 large or 2 medium turnips HH½ teaspoon pepper HH3 tablespoons butter HHpinch of freshly grated nutmeg HH1 tablespoon brown sugar Topping: HH2 medium eggs HH8 tablespoons breadcrumbs HH1 teaspoon baking powder HH2 tablespoons melted butter HH½ teaspoon salt

Cook and mash cubed turnip with 2 Put turnip mixture into casserole tablespoons of butter. dish. Add mixed dry ingredients to Sprinkle with topping and bake for mashed turnip, along with well 25 minutes in a medium oven or beaten eggs. until light brown on top. Keryn Johnson Montmorency Winter o Cumquat Pickle O 125 Makes 4 x 300ml jars HH 1kg ripe cumquats HH20 whole cloves HH375ml wine or malt vinegar HH2 star anise HH600g sugar HH1 teaspoon ground allspice HH20 black peppercorns HH1 teaspoon ground cinnamon

Wash and destalk cumquats. Cut in Add cumquats to the syrup, cover half and remove pips. and simmer for about 10 minutes Combine the remaining ingredients until softened. The cooking time into a medium saucepan. Bring to depends on how ripe the fruit was at boil, stirring constantly until sugar the start. Remove the lid and simmer dissolves. Cover and simmer over uncovered for about 20 minutes more very low heat for 10 minutes. until the syrup thickens and fruit is perfectly tender. Stir occasionally. Bottle the cumquat pickle in hot sterilised jars while mixture is still hot. May be stored in fridge for 6 months. Winter 126 o Cumquat Schnapps O

HH 1.5kg cumquats (washed & HH600ml cheap vodka skins pricked) HHlarge glass or ceramic jar HH1kg sugar

In the large glass or ceramic jar place fruit down & keep it submerged in alternate layers of cumquats, sugar & the vodka. vodka. Each morning and evening shake the Fill the container making sure that jar from side to side to commence the top layer of fruit is covered with dissolving the sugar. This process vodka. should take up to 2 weeks. Make an aluminium foil ‘plug’ to fit once the sugar has dissolved label & into the neck of the jar and over the date then leave aside for 3 months. fruit. This is necessary to weigh the Cover with a clean tea towel.

Variation in half. orange schnapps is slightly Orange schnapps. I’ve used small bitter in comparison to the yummy oranges from my garden & cut them succulent cumquat schnapps. Vera Herman Greensborough Winter o Guava Jelly O 127 Makes about 500ml HH 1.5kg guavas, chopped HH440g sugar HH1 litre water HH2 teaspoons lime juice

Combine guavas and water in large saucepan. Add correct amount of saucepan. Bring to boil, simmer sugar to each cup of liquid. Add juice covered for 25 minutes or until fruit and stir, without boiling, until sugar is soft and pulpy. Strain mixture is dissolved. through fine cloth. Allow liquid Bring to boil, boil uncovered for to drip through cloth slowly, do 15 minutes or until jelly sets when not squeeze cloth. When finished, tested. Pour hot jelly into hot discard pulp. sterilised jars and seal while hot. Measure liquid, pour into a large Helen Vavala Yarrambat o Irish Strawberry Jelly O

HH Irish strawberries (or arbutus) HHsugar Winter HHlemons

Cut berries. Cover with cold water ½ lemon. Bring to the boil, stirring, and boil for 2 hours. Strain and then simmer slowly for 2 hours until measure the juice. To every litre it forms a jelly. Pour into sterile allow 250g of sugar and juice of containers and store in fridge. 128 o Lettuce Salad with Bacon Dressing O Serves 6 HH 6 crisp leaves of lettuce HH2 teaspoons vinegar, malt or (iceberg preferably) cider HH3 rashers of fatty bacon, finely HH1 teaspoon sugar diced

Finely slice the lettuce and place in Pour bacon dressing over the lettuce serving dish. and serve immediately. Place the bacon rind into a frying This is an old fashioned recipe from pan, and heat so the fat starts to run. Silesia. Use a cold weather maturing Add the rest of the diced bacon and lettuce. heat, stirring until the fat has run and the bacon is starting to crisp. Add the vinegar, stir and then add the sugar, stirring until the sugar has dissolved. Jenny Disney

Winter Research o Mandarin & Grapefruit 129 Cake O

HH 125g butter, softened Citrus Syrup: (Optional) HH160g caster sugar HH 330g caster sugar HH2 eggs HH100ml cup lemon, lime, orange HH150g mandarin (after peeling) or mandarin juice HH175g grapefruit or a selection HH100ml cup water of citrus fruit (after peeling) HH3 strips of rind (any citrus) HH180ml coconut cream HH¼ cup desiccated coconut HH½ cup finely ground semolina HH185g self-raising flour Preheat oven to 180°C. smooth. Grease 1 x 23cm cake tins and line Stir through coconut. with baking paper. Pour mixture into tin & bake for 35 Peel mandarin and weigh out 150g of – 40 minutes or until a skewer comes flesh. Place in food processor. out clean when inserted. Peel grapefruit (or other citrus) by Set aside for about 5 minutes before Winter cutting off top & bottom, stand turning out onto a wire rack to cool upright & using a small knife; follow Serve cake warm, dusted with icing the outside round shape of the fruit sugar or drizzle with the citrus syrup to remove the peel, taking the white – pour hot syrup over cooled cake & pith with it. Measure out 175g of allow to soak in. Serve with cream. flesh and place in food processor with To Make Citrus Syrup (Optional): mandarin Combine all ingredients in a pan and Chop butter roughly and place in stir over a low heat without boiling food processor with fruit. until sugar dissolves. Add caster sugar to food processor. Bring to boil, reduce heat and Add eggs to food processor. simmer for 12 – 15 minutes until Process in small bursts until the slightly thickened. mixture is almost smooth. Pour over cooled cake while syrup is Add coconut cream, semolina & still hot. flour to food processor. Process until 130 o Mushroom, Brussels Sprouts & Cheese Sauce O Don’t like Brussels sprouts? This sauce will change that – it’s one of those recipes where the ingredients blend so well that the individual flavours are lost. 6 Serves, with pasta HH 10 large brussels sprouts, outer HH½ teaspoon mustard powder leaves removed HH½ teaspoon freshly ground HH1 large onion, finely sliced black pepper HH1 packed cup of chopped HH1 tablespoon arrowroot mushrooms HH1 teaspoon finely chopped HH¼ teaspoon sea salt horseradish (or a good HH¼ cup butter horseradish sauce) HH1 teaspoon dill, dried HH1 cup of grated cheese HH1 teaspoon tarragon, dried (cheddar or a strong cheese)

Cut the Brussels sprouts into water to remove lumps and stir in. quarters and steam them for Slowly add hot water to make a thick

Winter 10‑15 minutes. sauce. Fry the onions, mushrooms and salt Stir in the horseradish, the cooked in the butter, until the onions are Brussels, and the cheese. Cover, and soft and mushrooms are wilted and slowly simmer for 10 minutes . reduced. Stir in the dill, tarragon, Stir and set aside while you cook mustard and pepper. your pasta. Mix the arrowroot with a little cold o Nettle Soup O 131

HHabout 85g young nettles HH1 teaspoon mixed fresh sage, HH1 onion diced marjoram or basil HH350g diced potato HH 2 teaspoons milk powder or HH1 teaspoon butter cream if you have it HH1.5 litre stock HHbutter, to serve (optional) HHgrated cheese to serve

Pick the nettles using gloves, wash Variations well and shake off excess water. Place Many fruit, leaves and herbs are in a saucepan with a little water and suitable to make jellies, using a cook till tender. Allow to cool, then similar recipe to the one above. In chop up. autumn you may like to make parsley, Sauté the onion and potato in butter scented geranium leaf, apple, quince until golden and add the stock. or feijoa jellies. In Spring try mint Simmer till cooked, add nettles jelly and in Summer lilly pilly or red and other herbs. Simmer again for currant jellies. 15 minutes. Allow to stand in a warm place for a while. Blend in the milk or cream and serve dotted with butter or grated cheese. Winter Jo Douglas Hurstbridge

Local food means a closer connection with my community. Enjoyment of any meal is enhanced considerably when you can share simple stories of where the food came from. Local growers are inherently also passionate cooks and eaters, always happy to suggest new ways of enjoying their produce. Jo Douglas,l Hurstbridge 132 o Oca Saag Aloo O Serves 4 Oca is a tuber, 3 to 10cm long. It can be eaten raw or steamed, baked or boiled after thoroughly washing to remove the dirt. However, try this tasty curry. HH 1 teaspoon oil HH2 teaspoons ground coriander HH40g unsalted butter HH1 teaspoon garam masala HH1-2 green chillies, halved and HH½ teaspoon turmeric finely sliced HH650g oca, scrubbed and cut HH½ teaspoon cumin seeds into chunks HH½ teaspoon mustard seeds HH300ml chicken or vegetable HH2 medium onions, halved and stock finely sliced HH250g spinach or other green HH2cm fresh ginger, peeled and leaved vegetable, destalked grated and chopped HH3 garlic cloves, halved and HHjuice of half lemon finely sliced HHsalt and freshly ground pepper

Warm the oil and half the butter in a and turmeric and cook, stirring for

Winter large saucepan over medium heat. another couple of minutes. once the butter stops foaming, add Add the oca and serve for 5 minutes. the chillies, mustard and cumin seeds, Pour in the stock and cook, covered, and cook until mustard seeds pop. until the oca is tender, about 12- Add the onion, stir until well coated 15 minutes. and sautée over medium heat until Stir in the greens and cook until just they start to turn golden, about wilted. 15 minutes. Pour in the lemon juice, season if Add the rest of the butter, ginger, necessary and serve in bowls with a garlic, coriander, garam masala dollop of yoghurt. o Olive Oil & Lemon Cake O 133

HH2 lemons HH1¾ cups caster sugar HH1 cup olive oil HH2¼ cups self-raising flour HH1 cup natural yoghurt HH2 eggs

Peel lemons and place in food Spoon into a greased cake tin and processor. Blend the rind with sugar. bake at 180°C until risen and springs Add 2 eggs and blend. back when touched. Add olive oil, blend. Recipe works well with lemons or oranges. You can also add poppy Add juice of 1 lemon, add yoghurt seeds for a different texture. and stir through. Add flour and stir again till mixed through. Ann & David Strutt Cottles Bridge Winter 134 o Orange Poached Salmon Fillets O

HH2 salmon fillets HH2 teaspoons red current jelly or HH2 oranges, juiced a slurp of cumquat schnapps HH1 teaspoon grated fresh ginger (see page 126) or a teaspoons HH1 large clove garlic, crushed of green Thai curry paste

In a microwave-proof dish mix the Alternatively, fry for 3 minutes in a orange juice with the flavourings. hot pan and then finish off in a hot Place salmon, skin side up, into the (230°C) oven for 5 minutes. mix & marinate for an hour or even Leave for a couple of minutes while overnight. you prepare the couscous. Microwave 3 minutes on high, turn Serve on a bed of couscous, garnished over the fillets & cook for a further with coriander or parsley. 2 minutes. Variation Use lemon juice in place orange juice. Vera Herman Greensborough Winter o Orange, Carrot, & Ginger 135 Soup O

HH 450g carrots HH1 bay leaf HH medium onion HHsalt and pepper, to taste HH6 garlic cloves HH1 bunch coriander or fresh HH5cm piece fresh ginger parsley HH3 teaspoons vegetable oil HH¼ cup sour cream or plain HH1 large orange yogurt HH4½ cup chicken stock Peel and thinly slice the carrots. and cook, stirring occasionally, until Finely chop the onion. Peel and carrots are tender about 20 minutes. chop the garlic cloves. In a large In a food processor or blender, puree saucepan, heat oil over medium heat. soup in batches until smooth; return Add carrots, onion, garlic and ginger to saucepan. Stir in orange juice and and cook, stirring occasionally, until season with salt and pepper to taste. onion is golden, 6 to 8 minutes. Cook over medium heat, stirring Meanwhile grate the orange to yield occasionally, until heated through, 2 teaspoon grated zest. Juice orange 2 to 3 minutes. Mince coriander or to yield ½ cup orange juice. parsley to yield 2 tablespoon. Garnish Winter Add chicken stock, orange zest, and each soup bowl with a dollop of sour bay leaf to vegetables. Bring to a boil. cream or yogurt and a sprinkling of Reduce heat to medium-low, cover coriander or parsley. Mary Rankin Eltham 136 o Potato Peel Broth O This recipe makes a delicious soup on its own or can have vegetables, noodles or pasta added for variety. HH Peels from 6 to 7 large healthy HH2 or 3 sprigs parsley potatoes HH1 celery stalk HH2 carrots HH2 cloves garlic HH3 litres water HHsalt and pepper

Carefully wash then thickly peel the When the vegetable are very soft potatoes. Peel and quarter the onion. either: Wash the carrots and celery and cut ~ drain off the liquid and correct them into large pieces. Put all of the seasoning for a clear soup or above plus the parsley and garlic into ~ remove celery and garlic and press a large saucepan or pressure cooker the pulp through a sieve until only with 1.5 litres water. Simmer for peels remain. ½ 1 hours or pressure cook for 40 Check the seasonings and serve or minutes. use as stock for another dish. This recipe makes a delicious soup on it’s own or can have vegetables, noodles or pasta added for variety. Winter Pam Jenkins Diamond Creek o Pumpkin & Adzuki 137 Rissoles O Makes 12 HH1½ cups adzuki beans, soaked HHa pinch of arame (kelp), soaked overnight and drained until soft then drained HH1 onion, diced HH2 teaspoons chives, finely HH½ teaspoon ginger, grated chopped HH1 clove garlic, crushed HH½ cup coriander, finely chopped HH2 cups pumpkin, peeled and HH1 teaspoon tamari (soy sauce) steamed HH½ teaspoon sesame oil HH1 cup brown rice flour

Put the beans in a bowl and mash Make into patties then dust with with a fork. Then add the other rice flour. Cook on the barbeque for ingredients and mix well. about one minute on each side. Serve with yoghurt. Winter 138 o Pumpkin & Silverbeet Dahl O

HH1 large onion (red or brown or 4 HH2 generous teaspoons curry shallots/spring onions paste or favourite mix HH3 cloves garlic HH500ml vegetable stock HH1 teaspoon grated ginger root HH1½ cup chopped pumpkin (or HH1 teaspoon black mustard carrots) seeds HH1 small tin light coconut milk HH1 bay leaf HH2 cups chopped silverbeet HH1 teaspoon oil HH1 cup red lentils

Sauté onions, ginger, garlic, mustard Cook 20 minutes in heavy bottomed seeds and bay leaves in oil. pan. Stir often to prevent sticking. Add curry paste/mix and lentils You might need to add a bit more and dry fry for a few minutes…stir liquid. constantly. Add silverbeet and stir for 2 minutes Add liquid stock and pumpkin/carrot before removing from heat. Add coconut milk (or not if you don’t Serve with rice or cous cous or in a

Winter like it!) wrap with some fresh greens. Rachel Bishop Greensborough

For me growing, preparing and sharing food alongside others in community spaces and places is THE great leveler. I have seen these activities bring people from all walks of life together and create joy -after all everybody eats! Rachel Bishop,l Greensborough o Preserved Olives O 139

Place olives in enough water to can add chillies, garlic and lemon at totally submerge them. Change the this stage. water every day for fifteen days. When olives taste soft they are ready. Make a brine, salty enough to cause a To keep longer, I have taken olives fresh egg to just float! out of the brine and placed small Top up the brine with 25% wine quantities in zip lock bags and placed vinegar by volume. in the freezer. Add the drained olives to this liquid. When I want to use them I take Add some oil to create a thin film them out and let thaw. Put olives in a on top. Leave the olives in this container with 50:50 oil and vinegar. mixture for at least 3 months. You Add herbs of your choice. Robyn Currie Eltham North Winter 140 o Quinoa & Red Lentil Soup O Light and easily digested, yet satisfying and nutritious, this easy low fat, slow cooked soup recipe is the perfect meal in a bowl. Serves 8 HH½ cup quinoa HH½ teaspoon paprika HH¾ cup uncooked small red HH½ teaspoon ground coriander lentils (masoor dal) HH½ teaspoon dried thyme leaf or HHoptional: 1 tablespoon olive oil 1 sprig fresh HH2 large carrots HH1 teaspoon dried basil or 1 HH2 stalks celery tablespoon minced fresh HH1 small head cauliflower or 2 HH¼ teaspoon dried rosemary medium potatoes or 1 medium leaves or 1 sprig fresh zucchini or 1 small butternut HH½ teaspoon salt or to taste and squash fresh ground black pepper HH1 bay leaf HH4 tablespoons minced fresh HH4cm piece cinnamon stick herbs: parsley or basil HH2 thin slices fresh ginger HH2 cups chopped fresh greens: Winter HH6 cups water or unsalted soup kale, silverbeet or spinach stock HHmore heat: add ½-1 teaspoon HH½ teaspoon ground cumin green curry paste or ¼ HH½ teaspoon ground fennel seed teaspoon cayenne powder HH½ teaspoon turmeric Slow cooker instructions Stovetop directions 141 .(This recipe could be adapted to Heat oil in large sauce pan on cooking in a thermopot also). Wash medium. quinoa well and rinse red lentils In a separate pan, bring to a boil: in a bowl or pan, then drain into a water or stock, quinoa, lentils, bay colander. leaf, cinnamon stick, ginger slices, Peel the carrots, slice lengthwise and jalapeno then slice in thin pieces. Sauté the veggies except for greens 10 minutes. Add cumin, coriander, Wash and trim the celery stalks, then turmeric, fennel and paprika and stir slice crosswise in thin pieces. until heated and veggies are coated. Break or cut the cauliflower into Stir in the quinoa and lentils, bring large chunks - these will break up to a boil, cover and simmer for 15 into smaller pieces as they cook. minutes. Add the optional greens. Combine olive oil, quinoa, lentils, Cover and cook 5 more minutes or herbs & spices, fresh ginger and until greens are wilted. jalapeno into the slow cooker. Stir in the fresh parsley, basil or Add the vegetables, except for the cilantro, salt & pepper, and serve. optional greens, and cover with the 6 cups water Cover and cook on low for 6 hours or more if needed.

20 minutes before serving, turn the Winter heat up to high and stir in optional greens. Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them. Robyn Currie Eltham North 142 o Root Vegetable Cake O Serves 4 HH 2 parsnips peeled and roughly HH1 teaspoon garam masala chopped HHpinch of cayenne pepper (to HH2 carrots peeled and chopped taste – if you have kids you can HH1 potato put it on the top just for the HHsimilar amount of pumpkin, as grown ups) per above HH1 tablespoon wholegrain HH4 rasher of bacon (obviously mustard this is optional if you are a HH½ tablespoons honey vegetarian) HH3 tablespoons cream HH3 tablespoons of butter (or oil) HHsalad leaves (summer) or HH2 French shallots, finely steamed vegetables (winter) chopped Bring a saucepan of water to the colour boil, and boil the root vegetables Place a plate on top and flip the for 15 minutes until tender. Drain cake over them well. Put some more butter in the Melt butter into the frying pan saucepan and gently slide the cake Winter and cook the bacon and then the into the saucepan shallots Cook the other side for a similar Add the garam marsala and amount of time cayenne pepper. To make the dressing Mash all of the ingredients in the Add the mustard, honey and pan cream to the empty saucepan and Melt 1 tablespoon of butter, and heat to melt the butter then flatten all of the ingredients Pour into a serving dish into the saucepan Plate up with steamed vegetables Cook for about 5 minutes on or salad greens, and drizzle the moderate heat, until you can mustard sauce over the top. see the sides of the cake change Yummy. Frill In The Hills Sydney Blog o Snow Pea Salad O 143

HH allow 4 to 5 snow peas per person HH2 tablespoons sesame seeds HH2 teaspoons sesame oil

Top and tail snow peas if necessary. frequently with a wooden spoon till Place in a bowl and pour over boiling golden, remove immediately and water to cover. Leave for 1 minute, place in to small bowl till needed. pour off hot water and plunge into Into clean frypan, add sesame oil, a bowl of iced water. Dry on a tea warm through, then add snow peas, towel and place in plastic bag , place tossing till warmed through. Then in fridge until needed. In a frypan add sesame seeds and serve in a white dry toast the sesame seeds, stir bowl (looks really good) Dee Fielding The Pickle Lady, Eltham o Sauerkraut Soup O Serves 4 HH1 litre homemade chicken (optional)

stock HH2 teaspoons short grain rice Winter HH1 teaspoon oil HH2 cups homemade sauerkraut HH1 brown onion diced (see page 92) HH1 medium carrot, diced HHwhite pepper (to taste) HH2 short rasher bacon, diced HHgarnish with chopped parsley

Heat oil & fry onion until Stir regularly to prevent the rice translucent. Add the carrot and from sticking to the bottom of the bacon, fry for 30 seconds. Add the saucepan. Turn down to a low heat chicken stock & bring to boil. Add & simmer gently until rice is cooked. the sauerkraut & rice, bring back to Add pepper to taste & garnish with the boil. chopped parsley. Vera Herman Greensborough 144 o Spinach in Cream Sauce with Cheese Gratin O

HH450g spinach or silverbeet HH4 cloves of garlic HH200g cream HHsalt HH100g cheese grated (cheddar or HHpepper edamer) Steam spinach until it is cooked. Cover casserole dish with aluminium Chop spinach finely. Arrange garlic foil. cloves in a casserole dish. Spread Put in oven at 200°C for chopped spinach over it. Season with approximately 15 minutes. salt and pepper. Uncover the last 15 minutes. Pour cream over spinach so it is Eat as topping on bread, e.g. covered nicely Ciabatta. Cover with cheese. Doris Glier Greensborough Winter o Tamarillo & Pear 145 Muffins O Makes 30 medium sized muffins HH1½ cups of sugar HH1½ cups of milk HH6 cups of self-raising flour HH300g butter HH6 teaspoons baking powder HH¼ cup pure olive oil or cooking HH4 teaspoons of mixed spice or oil cinnamon HH9 tamarillos HH3 eggs HH2 pears Preheat oven to 200°C Chop the peeled tamarillos and place If using paper patty pan cases, place in the mixing bowl and mix. Melt them into the muffin tins – about 30 the butter in a saucepan. Place the medium. eggs into the jug and whisk. Add milk, oil and melted butter to eggs Peel the tamarillos by placing a small and whisk. Add wet ingredients to cross in the base of them. Place in dry ingredients and GENTLY mix the medium bowl and pour boiling together until just mixed. DON’T water over them. Put aside in a safe OVER MIX! place for 5 minutes before peeling the skins off. Spoon mixture into patty pans (if Winter using) or muffin tins until almost full. Place the flour, sugar, baking powder and cinnamon or mixed spice into Bake for 18 – 24 minutes or until a the large mixing bowl and mix. skewer comes out clean. Peel the pears and place in the mixing bowl Adapted By Keryn Johnson Montmorency 146 o Tamarillo Jam O Makes about 8 small to medium jars. HH 1.5kg of tamarillos HHjuice of 2 lemons HH1.5kg white sugar HH1 x 440g tin crushed pineapple

Remove skins of tamarillos ( bitter) Boil for 15 to 20 minutes and test for by cutting a small cross at the base set on a clean cold saucer. and pouring boiling water over them. Cool for 20 minutes, then bottle in Leave for a few minutes, drain off warm clean jars. hot water and fill with cold water. Cover with plastic wrap and when Slice into even pieces and cook with cold, pour on paraffin wax, put on the lemon juice until soft, about clean plastic wrap and lid. 10 minutes. Keeps for 12 months. Add the can of crushed pineapple and the sugar. Dee Fielding The Pickle Lady, Eltham Winter

oTamarillos O

Tamarillos will give your taste buds a unique burst of flavour and freshness. Lots of people just cut the fruit in half and scoop out the flesh, but please don’t eat the skin. For first timers, try sprinkling a small amount of sugar on the fruit before eating. o Taro Curry O 147 See cautionary note on page 31 HH 5-6 taro roots HH2 teaspoons curry powder, HH4 tomatoes, cut into quarters mild or hot depending on HH1 capsicum, cut in pieces preferences HH1 onion, chopped HH1 cup coconut milk or cream HH½ cup plain yogurt HH1 bunch coriander, chopped

Peel and cut taro into 3cm cubes, thick, add a little more water. steam until fully cooked but not too Add salt to taste. Simmer until soft. tomato and capsicum are cooked Heat coconut milk in a saucepan through. over slow heat, stir in chopped onion Cover, turn off heat and leave for and curry powder until fragrant. Add 30‑60 minutes. Before serving, add steamed pieces of taro, tomato and yogurt and chopped coriander. capsicum until well coated. If too Serve over basmati or jasmine rice. Duang Tengtrirat Research Winter

oTaro O See cautionary note on page 31 Never eat raw as calcium oxalate on all parts causes intense irritation on inside of mouth and tongue. Soak overnight in water, discard soaking water. The corms can be roasted, baked, fried, steamed or boiled, used in stews and soups, and the natural sugars give a sweet nutty flavour. The leaves are a good source of vitamins A and C and contain more protein than the corms. 148 o Tomato & Lentil Soup O

HH1 large onion – diced HH2 large carrots – grated HH2 cloves of garlic – chopped HH1 bottle of tomatoes (400g) finely HH2 bay leaves HH1 tablespoon olive oil HHsalt and black pepper HH75 g split red lentils HH1 teaspoons chopped fresh HH3 cups water herbs (parsley, thyme, basil, HH2 tablespoons stock powder oregano)

Gently fry onion and garlic in oil Add carrots, tomatoes, bay leaves, salt until soft. and pepper. Add water, stock powder and lentils. Cover and simmer for at least 30 Bring to the boil, then simmer until minutes. the lentils start to soften. (Add more Remove bay leaves and add fresh water if necessary). herbs. Sue Paull Greensborough Winter o Tuna & Veggie Bake O 149

HH1 large tin of tuna Sauce: HHpotato HH1 cup milk HHsweet potato HH1 onion HHpumpkin HH1 cup water HH1 head broccoli HHbutter, black pepper HHbeans HHparmesan HHpaprika

Steam all veggies. Fry onion in butter tuna. Pour sauce over everything. in a saucepan. Add milk, water and Sprinkle with grated parmesan and black pepper. Heat slowly until hot, some paprika. Cook for 15 minutes then thicken with cornflour. Spread in medium oven until cheese is vegetables in a baking dish. Top with slightly browned on top. Michele Burton Eltham Winter 150 o Tuscan Kale Chips O Makes 24 The tall, crisped “chips” look striking when bunched in a tumbler, and they’re terrific with cocktails. HH 12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, centre ribs and stems removed HH1 tablespoon olive oil

Preheat oven to 250°C. Toss kale for flat leaves and up to 33 minutes with oil in large bowl. Sprinkle with for wrinkled leaves. Transfer leaves salt and pepper. Arrange leaves in to rack to cool. Alternatively, if you single layer on 2 large baking sheets. have a dehydrator, you could spread Bake until crisp, about 30 minutes on trays and dry slowly, maybe take about 4 hours. Jo Douglas Hurstbridge Winter

oCompost Bin O

Line your kitchen scraps bin with some newspaper. This will help absorb some of the liquids and also add a bit of carbon to your compost. o Witlof & Lilly Pilly 151 Salad O Lilly pilly berries have a similar taste to juniper berries, which are traditionally paired with game, but they also have an acidic taste, which cuts through the richness of game sauces. This salad is a perfect compliment to any game dish. Serves: 8 HH5 witlof leaves defrosted HH60g castor sugar HH60ml walnut oil HH60g frozen lilly pilly berries, HH1 teaspoon red wine vinegar

For lilly pilly dressing, combine sugar (5-10 minutes), then drain. Whisk and 100ml water in a saucepan and oil and vinegar to combine, season bring to the boil, stirring occasionally to taste, then add lilly pilliy mixture. to dissolve sugar (1-2 minutes). Add Place witlof leaves in a large bowl, lilly pilly berries, remove from heat add dressing just before serving, toss and set aside until berries are plump to combine and serve. Winter Storing fruit without using plastic

Apples - Store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge. Citrus - Store in a cool place, with good airflow, never in an air-tight container. Apricots - On a cool counter to room temperature or fridge if fully ripe. Cherries – Store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mould. Berries - Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, wash only before you plan to eat them. Dates – Dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag as long as it’s porous to keeping the moisture away from the skin of the dates. Figs - Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week unstacked. Melons - Uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine. Nectarines - Similar to apricots, store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature. Peaches – And most stone fruit, refrigerate only when fully ripe. More firm fruit will ripen on the counter. Pears – Will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them. Persimmon – Fuyu (shorter/pumpkin shaped): store at room temperature. Hachiya (longer/pointed end): room temperature until completely mushy. The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stack they get very fragile when really ripe. Pomegranates – Keep up to a month stored on a cool counter. Strawberries - Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

152 153 Index

A B Almonds Babaco Asparagus Wraps; 13 Chutney; 21 Broccoli & Snow Pea Stir Fry; 17 Fruit Flummery; 46 Gorgeous Feijoa Almond Cake; 87 Salad; 90 Tip; 87 Baby Spinach Apple Marinated Mushroom Salad; 96 Autumn Chutney; 79 Roasted Thyme & Beetroot Salad; 106 Chocolate Raspberry Brownies; 40 Barley Finnish Vegetable Salad (Rosolli); 45 Carrot Patties; 19 Granny Smith Sorbet; 89 Basil Homemade Sauerkraut; 92 Asparagus Wraps; 13 Midyim Berry Slice; 97 Dairy Free Vegetarian Lasagne; 82 Mint Jelly; 26 Gazpacho ~ Cold Spanish Soup; 48 Mulberry Jam; 55 Green Babaco Salad; 90 Pie, German; 88 Marinated Mushroom Salad; 96 Storage; 152 Nasturtium Leaf Salsa Verde; 57 Apricot Nettle Soup; 131 Nectar; 39 Peach & Tomato Gazpacho; 61 Storage; 152 Quinoa & Red Lentil Soup; 140 Artichoke, Jerusalem; 81 Stuffed Cabbage or Silverbeet Leaves; 68 Cream of Soup; 81 Tomato & Lentil Soup; 148 Tip; 81 Walnut Pesto; 109 Artichokes, Globe Warrigal Greens, Herb & Cheese Pizza; 72 & Potatoes; 11 Zucchini & Cumin Soup; 115 Preparation; 12 Basil, Thai Tagliatelle (with Artichoke Sauce); 33 Persimmon Thai Beef Salad; 100 Asparagus Beans. See Green beans or Broad beans Wraps; 13 Beef Avocado Persimmon Thai Salad; 100 Alternative, Broad Bean Guacamole; 15 Beetroot Asparagus Wraps; 13 Finnish Vegetable Salad (Rosolli); 45 Roasted Thyme Salad; 106 Bok Choy Broccoli & Snow Pea Stir Fry; 17 Ocean Trout & Dill Frittata; 58 Stir Fried; 32

152 153 Broad Beans Silverbeet Patties; 27 Fuul Midammis; 121 Stuffed Cabbage or Silverbeet Leaves; 68 Guacamole; 15 Sweet Potato Soup Thai Style; 80 Risotto; 16 Tomato & Lentil Soup; 148 Soup with Carrots; 121 Vegetable Pasties; 109 Broccoli Vegetable Stock Concentrate; 71 Snow Pea Stir Fry; 17 Cauliflower Tuna & Veggie Bake; 149 Asparagus Wraps; 13 Brownies Quinoa & Red Lentil Soup; 140 Chocolate Raspberry; 40 Celery Brussels Sprouts Asparagus Wraps; 13 Mushroom & Cheese Sauce; 130 Autumn Chutney; 79 Roasted; 106 Cream of Jerusalem Artichoke Soup; 81 Leek & Parsley Soup; 23 Potato Peel Broth; 136 C Quinoa & Red Lentil Soup; 140 Cabbage Vegetable Stock Concentrate; 71 Asparagus Wraps; 13 Cherries Braised Sauerkraut; 120 Storage; 152 Sauerkraut; 92 Cherry Tomatoes Stuffed Leaves; 68 Fresh Bean Salad; 47 Cakes Marinated Mushroom Salad; 96 Feijoa Almond; 87 Tip; 47 Mandarin & Grapefruit; 129 Chillies Olive Oil & Lemon; 133 Asparagus Wraps; 13 Rhubarb; 105 Broad Bean Guacamole; 15 Root Vegetable; 142 Broad Beans Fuul Midammis; 121 Steamed Taro; 31 Eggplant Pickles; 43 Cape Gooseberry Green Babaco Salad; 90 Jam; 18 Hot Cucumber Soup; 51 Capsicum Kassoundi; 53 Ratatouille; 59 Lamb Kefta; 22 Snow Pea Boats; 27 Oca Saag Aloo; 132 Taro Curry; 147 Persimmon Thai Beef Salad; 100 Carrot Preserved Olives; 139 Barley Patties; 19 Spiced Chokos; 66 Braised Sauerkraut; 120 Yacon & Green Bean Salad; 112 Broad Bean Soup; 121 Zucchini & Cumin Soup, with Goats Curd Broccoli & Snow Pea Stir Fry; 17 & Chilli; 115 Dip, Spicy; 29 Chocolate Finnish Vegetable Salad (Rosolli); 45 Raspberry Brownies; 40 Homemade Sauerkraut; 92 Zucchini Muffins; 123 Orange, Carrot, & Ginger Soup; 135 Choko Potato Peel Broth; 136 Gratin; 41 Pumpkin & Silverbeet Dahl; 138 Spiced; 66 Quinoa & Red Lentil Soup; 140 Root Vegetable Cake; 142 Sauerkraut Soup; 143

154 155 Chutney Dip Autumn; 79 Black Olive Tapenade; 14 Feijoa; 84 Broad Bean Guacamole; 15 Green Babaco; 21 Spicy Carrot Dip; 29 Compost Bin Tip; 150 Drinks Coriander Elderflower Champagne; 44 Broad Bean Guacamole; 15 Lemon; 49 Carrot & Sweet Potato Soup Thai Style; 80 Yacon Syrup; 113 Gazpacho ~ Cold Spanish Soup; 48 Green Babaco Salad; 90 E Hot Cucumber Soup; 51 Eggplant Lamb Kefta; 22 Dairy Free Vegetarian Lasagne; 82 Oca Saag Aloo; 132 Pickles (Brinjal); 43 Orange, Carrot, & Ginger Soup; 135 Ratatouille; 59 Persimmon Thai Beef Salad; 100 Tomato Casserole; 42 Pumpkin & Adzuki Rissoles; 137 Vegetable & Cheese Stacks; 108 Quince Tarte Tatin; 104 Quinoa & Red Lentil Soup; 140 Eggs Taro Curry; 147 Chocolate Raspberry Brownies; 40 Yacon & Green Bean Salad; 112 Chocolate Zucchini Muffins; 123 Corn Crunch Turnip Crumble; 124 Duck; 25 Zucchini Fritters; 69 Eggplant & Tomato Casserole; 42 Cucumbers Eggshells; 123 Gazpacho ~ Cold Spanish Soup; 48 Feijoa Almond Cake; 87 Hot Cucumber Soup; 51 Frittata, Ocean Trout & Dill; 58 Pickled Fritters, Sweetcorn & Zucchini; 69 Finnish Vegetable Salad (Rosolli); Fritters, Zucchini; 74 45 Fruit Flummery; 46 Spare; 75 German Apple Pie; 88 Cumquat Gluten Free Pumpkin & Ricotta Pie; 86 Pickle; 125 Honey & Pine Nut Tart; 50 Schnapps; 126 Leftover Whites; 34 Leftover Yolks; 24 Lemon Mousse; 23 D Lemon Sponge; 24 Dates Mandarin & Grapefruit Cake; 129 Storage; 152 Meringue; 25 Dill Olive Oil & Lemon Cake; 133 Mushroom, Brussels Sprouts & Cheese Peach & Pecan Muffins; 60 Sauce; 130 Persimmon Muffins; 95 Nasturtium Seed Capers; 58 Rhubarb Cake; 105 Ocean Trout Frittata; 58 Silverbeet Patties; 27 Stuffed Cabbage or Silverbeet Leaves; 68 Sorrel Tart; 28 Ten-Minute (Leeky) Green Beans; 70 Tamarillo & Pear Muffins; 145 Warrigal Greens & Ricotta Gnocchi; 34 Zucchini Muffins; 75 Elderflower Champagne; 44

154 155 Vegetable Stock Concentrate; 71 F Vegetarian Lasagne; 82 Feijoa Walnut Pesto; 109 Almond Cake; 87 Warrigal Greens, Herb & Cheese Pizza; 72 Chutney; 84 Warrigal Greens Pesto; 35 Jelly; 85 Watercress Soup; 110 Zucchini & Cumin Soup, with Goats Curd Fennel & Chilli; 115 Broad Bean & Leek Risotto; 16 Ginger Eggplant Pickles; 43 Pasta; 20 Autumn Chutney; 79 Quinoa & Red Lentil Soup; 140 Broad Bean Guacamole; 15 Carrot & Sweet Potato Soup Thai Style; 80 Figs Eggplant Pickles; 43 Storage; 152 Feijoa Chutney; 84 Flummery, Fruit; 46 Green Babaco Chutney; 21 Frappe Green Tomato Pickles; 49 Kiwifruit & Mint; 94 Hot Cucumber Soup; 51 French Sorrel Kassoundi; 53 Tip; 29 Lamb Kefta; 22 Frittata Oca Saag Aloo; 132 Orange, Carrot, & Ginger Soup; 135 Ocean Trout & Dill; 58 Orange Poached Salmon Fillets; 134 Fruit Storing (without plastic); 152 Pumpkin & Adzuki Rissoles; 137 Pumpkin & Ricotta Pie; 86 G Pumpkin & Silverbeet Dahl; 138 Garlic Quinoa & Red Lentil Soup; 140 Spiced Pears; 107 Autumn Chutney; 79 Stir Fried Bok Choy; 32 Black Olive Tapenade; 14 Watercress Soup; 110 Broad Bean Guacamole; 15 Broccoli & Snow Pea Stir Fry; 17 Gnocchi Carrot & Sweet Potato Soup Thai Style; 80 Warrigal Greens & Ricotta; 34 Choko Gratin; 41 Goat’s cheese Cream of Jerusalem Artichoke Soup; 81 Red Salad; 105 Eggplant Pickles; 43 Roasted Thyme & Beetroot Salad; 106 Feijoa Chutney; 84 Zucchini & Cumin Soup, with Goat’s Curd Fennel Pasta; 20 & Chilli; 115 Green Babaco Chutney; 21 Grapefruit Kassoundi; 53 Mandarin Cake; 129 Lamb Kefta; 22 Gratin Leek & Parsley Soup; 23 Choko; 41 Mushroom Salad; 96 Spinach in Cream Sauce with Cheese; 144 Nasturtium Leaf Salsa Verde; 57 Green Bean Pasta with “Oasta” Sauce; 26 Leek; 70 Persimmon Thai Beef Salad; 100 Salad; 47 Pomegranate Lamb Kebabs; 101 Yacon Salad; 112 Ratatouille; 59 Roasted Brussels Sprouts; 106 Guacamole Stir Fried Bok Choy; 32 Broad Bean; 15 Guava; 127

156 157 H L Honey Lamb Baked Persimmons; 94 Kefta; 68 Feijoa Almond Cake; 87 Pomegranate Kebabs; 101 Fresh Bean Salad; 47 Leek Green Babaco Salad; 90 Asparagus Wraps; 13 Persimmon & Amaretto Sorbet; 99 Broad Bean Leek & Fennel Top Risotto; 16 Persimmon Muffins; 95 Broccoli & Snow Pea Stir Fry; 17 Pine Nut Tart; 50 Cream of Jerusalem Artichoke Soup; 81 Root Vegetable Cake; 142 Green Beans; 70 Zucchini Muffins; 75 Ocean Trout & Dill Frittata; 58 Parsley Soup; 23 I Lemon Irish Strawberries Apricot Nectar; 39 Irish Strawberry Jelly; 127 Artichokes & Potatoes; 11 Asparagus Wraps; 13 Bean Salad; 47 J Black Olive Tapenade; 14 Jam Broad Bean Guacamole; 15 Cape Gooseberry; 18 Cake; 133 Mulberry & Apple; 55 Cape Gooseberry Jam; 18 Tamarillo; 146 Elderflower Champagne; 44 Jelly Fennel Pasta; 20 Feijoa; 85 Homemade Drink; 49 Guava; 127 Honey & Pine Nut Tart; 50 Irish Strawberry; 127 Lilly Pilly Cordial; 54 Mint; 26 Mousse; 23 Mulberry & Apple Jam; 55 Jerusalem Artichokes; 81 Sponge; 24 Storage; 152 K Strawberry Granita; 67 Kale Warrigal Greens Pesto; 35 Quinoa & Red Lentil Soup; 140 Zucchini Salad; 75 Tuscan Kale Chips; 150 Lemon grass Kassoundi; 53 Carrot & Sweet Potato Soup Thai Style; 80 Hot Cucumber Soup; 51 Kefta, Lamb; 22 Lentil Kiwifruit Quinoa & Red Lentil Soup; 140 Mint Frappe; 94 Tomato & Lentil Soup; 148 Kohlrabi Lettuce sautéed; 107 Asparagus Wraps; 13 Bacon Dressing; 128 Lilly Pilly Cordial; 54 Witlof Salad; 151

156 157 M O Mandarin Oca Grapefruit Cake; 129 Saag Aloo; 132 Melons Okra Storage; 152 with Cashews; 98 Meringue Eggs; 25 Olive Oil Midyim Berry Lemon Cake; 133 Apple Pastry Slice; 97 Olives Mint Black Olive Tapenade; 14 Jelly; 26 Preserved; 139 Kiwifruit Frappe; 94 Tapenade; 14 Persimmon Thai Beef Salad; 100 Watermelon Greek Salad; 74 Watermelon Greek Salad; 74 Onions. See also Pickles and Chutney Yacon & Green Bean Salad; 112 Pickled Tree; 27 Mousse Orange Lemon; 23 Carrot & Ginger Soup; 135 Muffins Mandarin & Grapefruit Cake; 129 Chocolate Zucchini; 123 Poached Salmon Fillets; 134 Low Fat Persimmon; 95 Storage; 152 Peach & Pecan; 60 Tamarillo & Pear; 145 P Zucchini; 75 Pantry Moths Tip; 54 Mulberry & Apple Jam; 55 Parsley Mushrooms Broad Bean Leek & Fennel Top Risotto; 16 Brussels Sprouts & Cheese Sauce; 130 Cold Spanish Soup; 48 Marinated Salad; 96 Finnish Vegetable Salad; 45 Ocean Trout & Dill Frittata; 58 Hot Cucumber Soup; 51 Risotto; 98 Italian Pickled Zucchini; 52 Vegetarian Lasagne; 82 Lamb Kefta; 22 Leek & Parsley Soup; 23 N Orange, Carrot, & Ginger Soup; 135 Nasturtium Potato Peel Broth; 136 Quinoa & Red Lentil Soup; 140 Cheese Dip; 55 Ricotta Stuffed Zucchini; 62 Flower Vinegar; 56 Sauerkraut Salad; 63 Leaf Salsa Verde; 57 Sauerkraut Soup; 143 Seed Capers; 58 Silverbeet, Potato & Tomato Bake; 65 Nectarines Tomato & Lentil Soup; 148 Storage; 152 Vegetable Pasties; 109 Nettle Soup; 131 Vegetable Stock Concentrate; 71 Vegetarian Lasagne; 82 Warrigal Greens, Herb & Cheese Pizza; 72 Zucchini & Cumin Soup, with Goat’s Curd & Chilli; 115

158 159 Parsnip Pickles Root Vegetable Cake; 142 Eggplant; 43 Passionfruit Green Tomato; 49 Fruit Flummery; 46 Watermelon Skin; 111 Pasta Pie Fennel; 20 Apple, German; 88 Tagliatelle with Artichoke Sauce; 33 Gluten Free Pumpkin & Ricotta; 86 Warrigal Greens Pesto; 35 Quince Crumble; 102 Warrigal Greens & Ricotta Gnocchi; 34 Pomegranates with “Oasta” Sauce; 26 Lamb Kebabs; 101 Pasties Storage; 152 Vegetable; 109 Syrup; 103 Patties Tip; 103 Carrot & Barley; 19 Potatoes Pumpkin & Adzuki Rissoles; 137 Artichokes; 11 Silverbeet; 27 Cream of Jerusalem Artichoke Soup; 81 Sweetcorn & Zucchini Fritters; 69 Finnish Vegetable Salad; 45 Zucchini Fritters; 74 Leek & Parsley Soup; 23 Peach Nettle Soup; 131 Ocean Trout & Dill Frittata; 58 Pecan Muffins; 60 Peel Broth; 136 Tomato Gazpacho; 61 Quinoa & Red Lentil Soup; 140 Pears Root Vegetable Cake; 142 Autumn Chutney; 79 Sauerkraut Salad; 63 Red Salad; 105 Silverbeet, Potato & Tomato Bake; 65 Spiced; 107 Sorrel Tart; 28 Storage; 152 Tuna & Veggie Bake; 149 Tamarillo Muffins; 145 Vegetable Pasties; 109 Peas. See also Snow Peas Watercress Soup; 110 Mushroom Risotto; 98 Pumpkin Ricotta Stuffed Zucchini; 62 Adzuki Rissoles; 137 Vegetable Pasties; 109 Dairy Free Vegetarian Lasagne; 82 Pecans Gluten Free Pie; 86 Peach Muffins; 60 Sage Risotto; 119 Pepino Silverbeet Dahl; 138 Sauce; 99 Vegetable Pasties; 109 Persimmons Walnut & Fetta Salad; 122 Amaretto Sorbet; 99 Honey Baked; 94 Q Muffins, Low Fat; 95 Quince Storage; 152 Crumble; 102 Thai Beef Salad; 100 Quince Tarte Tatin; 104 Pesto Syrup Uses; 102 Walnut; 109 Warrigal Greens; 35 Pickled Tree Onions; 27

158 159 Sauce R Kassoundi; 53 Radicchio Nasturtium Leaf Salsa Verde; 57 Red Salad; 105 Pepino; 99 Radishes Pomegranate Syrup; 103 Tomato; 70 Cooked; 20 Sauerkraut Raspberry Braised; 120 Chocolate Brownies; 40 Homemade; 92 Ratatouille; 59 Salad; 63 Rhubarb Soup; 143 Cake; 105 Silverbeet Yummy; 114 in Cream Sauce with Cheese Gratin; 144 Risotto Patties; 27 Baked Pumpkin & Sage; 119 Potato & Tomato Bake; 65 Broad Bean Leek & Fennel Top; 16 Pumpkin Dahl; 138 Mushroom; 96, 98, 130 Stuffed Leaves; 68 Rocket Slice Asparagus Wraps; 13 Chocolate Raspberry Brownies; 40 Caramelised Pumpkin, Walnut & Fetta Salad; Midyim Berry & Apple; 97 122 Snow Peas Nasturtium Leaf Salsa Verde; 57 Boats; 27 Roasted Thyme & Beetroot Salad; 106 Broccoli Stir Fry; 17 Zucchini Salad; 75 Salad; 143 Sorbet S Granny Smith; 89 Salad Persimmon & Amaretto; 99 Caramelised Pumpkin, Walnut & Fetta; 122 Strawberry Granita; 67 Fresh Bean; 47 Sorrel Green Babaco; 90 French; 29 Lettuce with Bacon Dressing; 128 Tart; 28 Marinated Mushroom; 96 Soup Persimmon Thai Beef; 100 Broad Bean, with Carrots; 121 Red; 105 Carrot & Sweet Potato (Thai Style); 80 Roasted Thyme & Beetroot; 106 Cream of Jerusalem Artichoke; 81 Sauerkraut; 63 (Gazpacho) Cold Spanish; 48 Snow Pea; 143 Hot Cucumber; 51 Vegetable Salad (Rosolli), Finnish; 45 Leek & Parsley; 23 Watermelon, Greek; 74 Nettle; 131 Witlof & Lilly Pilly; 151 Orange, Carrot, & Ginger; 135 Yacon & Green Bean; 112 Peach & Tomato Gazpacho; 61 Zucchini; 75 Potato Peel Broth; 136 Salsa Quinoa & Red Lentil; 140 Nasturtium Leaf; 57 Sauerkraut; 143 Tomato & Lentil; 148 Vegetable Stock Concentrate; 71 Watercress; 110 Zucchini & Cumin, with Goats Curd & Chilli; 115 160 161 Sour Cream; 51 Taro Hot Cucumber Soup; 51 Cake, Steamed; 31 Orange, Carrot, & Ginger Soup; 135 Cautionary Note; 31 Pasta with “Oasta” Sauce; 26 Curry; 147 Quince Tarte Tatin; 104 Tip; 147 Rhubarb Cake; 105 Tart Spinach. See also Baby Spinach Honey & Pine Nut; 50 Broad Bean Soup with Carrots; 121 Quince Tarte Tatin; 104 Caramelised Pumpkin, Walnut & Fetta Salad; Sorrel; 28 122 Tomatoes. See also Cherry tomatoes Cream Sauce with Cheese Gratin; 144 Autumn Chutney; 79 in Cream Sauce with Cheese Gratin; 144 Cherry; 47 Oca Saag Aloo; 132 Cold Spanish Soup; 48 Quinoa & Red Lentil Soup; 140 Eggplant Casserole; 42 Spring Onions Green Babaco Salad; 90 Asparagus Wraps; 13 Green Tomato Pickles; 49 Okra with Cashews; 98 Kassoundi; 53 Pumpkin & Silverbeet Dahl; 138 Lamb Kefta; 22 Watercress Soup; 110 Lentil Soup; 148 Sprouts Okra with Cashews; 98 About; 30 Peach Gazpacho; 61 Brussels, Mushroom & Cheese Sauce; 130 Ratatouille; 59 Brussels, Roasted; 106 Sauce; 70 Green Babaco Salad; 90 Sautéed Zucchini; 64 Stir Fry Silverbeet & Potato Bake; 65 Bok Choy; 32 Stuffed Cabbage or Silverbeet Leaves; 68 Broccoli & Snow Pea; 17 Taro Curry; 147 Green Bean; 70 Vegetable & Cheese Stacks; 108 Vegetable Stock Concentrate; 71 Strawberry Vegetarian Lasagne; 82 Fruit Flummery; 46 Turnip Granita; 67 Storage; 152 Crumble; 124 Sweetcorn & Zucchini Fritters; 69 Sweet Potato V Carrot & Sweet Potato Soup Thai Style; 80 Vegetable Stock. See also Soup Ocean Trout & Dill Frittata; 58 Vinegar Tuna & Veggie Bake; 149 Nasturtium Flower; 56 Vegetable & Cheese Stacks; 108 T Tagliatelle with Artichoke Sauce; 33 Tamarillo Jam; 146 Pear Muffins; 145 Tip; 146

160 161 W Z Walnuts Zucchini Caramelised Pumpkin & Fetta Salad; 122 Fritters; 74 Red Salad; 105 Italian Pickled; 52 Roasted Thyme & Beetroot Salad; 106 Muffins; 75 Walnut Pesto; 109 Quinoa & Red Lentil Soup; 140 Zucchini Muffins; 75 Ratatouille; 59 Warrigal Greens Ricotta Stuffed; 62 Herb & Cheese Pizza; 72 Salad; 75 Pesto; 35 Sautéed, in Fresh Tomato Glaze; 64 Ricotta Gnocchi; 34 Silverbeet Patties; 27 Watercress Spare; 75 Stuffed Cabbage or Silverbeet Leaves; 68 Soup; 110 Sweetcorn Fritters; 69 Watermelon Vegetable Stock Concentrate; 71 Greek Salad; 74 Skin Pickle; 111 Storage; 152 Witlof Witlof & Lilly Pilly Salad; 151 Wraps Asparagus; 13 Cabbage; 68 Silverbeet; 13 Y Yacon Green Bean Salad; 112 Syrup; 113 Tip; 113 Yoghurt Chocolate Raspberry Brownies; 40 Olive Oil & Lemon Cake; 133

162 163 Published in 2012 by Bryce Wein Design.

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