1 1/2 cup semolina flour
1/2 cup gluten-free flour
1 tblsp tumeric
1/2 tsp baking powder
1 1/8 cup white sugar
1 cup milk (I use rice milk or soya milk)
1/2 cup vegetable oil (I use sunflower)
1 tblsp pine nuts/ sesame seeds/ sunflower seeds
Pre heat oven to 175C. Mix Semolina, flour, tumeric and baking powder. Set aside In a large bowl stir milk and sugar until dissolved. Add flour mix and oil. Beat 5 minutes. Pour into minature muffins tins. Sprinkle top with nuts and seeds. Bake 25-35 mins. No need to grease pan. Leave in tin to cool 3mins then give gentle twist and they pop out. Makes 36 cakes or three trays full.
A note about Turmeric
Turmeric (Curcuma longa syn. C. domestica) Turmeric is a good looking garden plant with broad, green tropical-style leaves throughout the summer growing season. Though it's a tropical plant that thrives on heat and moisture, turmeric will grow well in temperate zones during summer, but it does die down in winter every year. In the tropics it looks good year-round. Plants can reach 60-80cm tall, and it will slowly spread to form large clumps. Growing tips: you can use shop-bought turmeric roots to grow your own plants. Plant the root 10-15cm deep in spring in temperate zones, but it can be planted at any time of the year in the tropics and subtropics. Feed plants with Dynamic Lifter or another manure during the growing season, and keep plants well watered. When it gets ratty looking at the end of autumn or in early winter in temperate zones, cut it down to the ground. It will re-shoot in spring. Harvesting: this is easy, just dig up the whole plant, roots and all, at the end of the summer growing season. Storage and usage: wrap turmeric loosely in aluminium foil and keep it in the vegie crisper section of your fridge. It will usually last a few weeks. You can use turmeric fresh, grated and added to curries as per the recipe below, for example. However, most cooks use dried, powdered turmeric for its fabulous yellow/orange colour. Drying your own turmeric at home is a complicated process which requires boiling of the roots first, then drying and processing, so just stick to using it fresh, or buy some powder (it's cheaper).
I bunch silverbeet from Vera Street Community Garden
2tbs Australian extra virgin olive oil
1 sml onion, finely chopped
1 medium carrot
1 teaspoon dried oregano or the leaves from several sprigs fresh oregano
1 bay leaf
2 cloves garlic, crushed
1 cup stock
3 cans butter beans (cannellini beans), drained & rinsed
½ teaspoon salt
Cracked black pepper
½ cup grated parmesan cheese
Remove tough stems from silverbeet and finely chop stems. Roughly chop leaves.
Heat oil in large pan over medium heat. Add onion, carrot, dried oregano if using, and bay leaf. Saute for about 8 mins, until onion and carrot are very soft. Add garlic, and sauté for a further 30 seconds.
Add silverbeet and stock to the pan. Cook, stirring occasionally, until silverbeet begins to wilt, about 2 mins. Stir in beans and simmer, covered, for 10 minutes. Uncover and cook until silverbeet is tender, about 5 minutes. Season with salt and pepper, remove bay leaf and sprinkle with parmesan.
1 whole pumpkin
1 onion diced
¼ teaspoon nutmeg
Liquid chicken stock
400mls evaporated milk
Chives chopped as a garnish
Take a whole pumpkin and pierce around the stem with a skewer. Put the pumpkin on a plate in the microwave and bake on high for about 35 minutes. The skin will split a bit and a knife should slide in easily.
Whilst the pumpkin is cooking, sauté a whole diced onion in a little oil in a frypan with about ¼ teaspoon grated nutmeg until the onion is soft.
When the pumpkin is cooked, peel away the skin and scoop out the seeds. (The seeds can be roasted later if you like rather than discarded.) Chop the pumpkin up into chunks and put it in a large pot with the cooked onion. Using a hand blender, whizz the pumpkin and onion to a puree. Add enough liquid chicken stock to make a thick soupy consistency. Heat through and add in a 400ml tin of evaporated milk to make a creamy soup. Sprinkle with chives and serve hot.
This recipe is courtesy of Gillian and it is delicious..infact I am eating some while writing this (Isis). It does help to dry the kale and I just wrapped it in a tea towel to do this.
The recipe is from allrecipes.com
- 1 bunch kale (from the garden!)
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
This is the recipe Jane Bell used to win the 2011 Brookfield Show's Best Lemon Butter. She credits a couple of VSCG lemons, but perhaps the family recipe was a good start too.
Here is the recipe (from my mother) which I followed:
Finely grate the rind of 5 lemons and squeeze and reserve the juice.
Melt 185g unsalted butter and mix with 500g sugar and the lemon rind in a double boiler.
Stir over a low heat until the sugar has dissolved. (In my attempt, the sugar completely dissolved only after the other ingredients were added.)
Beat 6 eggs and strain through a sieve into the above mixture. Stir.
Add the juice and raise the heat slightly under the double boiler. Stir and keep stirring until the mixture thickly covers the back of a spoon, about 10 minutes.
Pour into sterilized, warm, dry jars with screw on lids and refrigerate.
Should keep for up to 2 months.
No-Fault Pumpkin Pie
Source: Molly Katzen, Moosewood Cookbook
1 ½ cups cooked, pureed pumpkin
1 ½ tbs. white sugar
1 ½ tbs. brown sugar
1 tbs. molasses or golden syrup
¼ tsp. cloves or allspice
¾ - 1 tsp. cinnamon
¾ - 1 tsp. powdered ginger
¼ tsp. salt
1 large free range beaten egg
¾ cups evaporated milk (low fat is OK)
1 sweet flan case (can buy Pampax brand in the freezer section at the supermarket)
Whipped cream with a little sugar and rum
Whipped cream with a little sugar and vanilla extract
Vanilla ice cream
1. Preheat oven to 190 degrees celcius
2. Place pumpkin puree in a mixing bowl and add other filling ingredients.
3. Spread into the flan case and bake at 190 degrees for 10 minutes. Turn the oven down to 180 degrees, and bake for another 45 minutes, or until the pie is firm in the centre when shaken lightly.
4. Cool at least to room temperature before serving. This pie tastes very good chilled, with rum- or vanilla-spiked whipped cream, or some high-quality vanilla ice-cream.
Aloo Palak with Brazilian Spinach
(Indian potatoes & spinach)
1 shopping bag of Brazilian spinach from Vera Street Community Garden - wash and remove leaves from stalks (should be about 300g by this stage)
2 cloves of garlic
1 knob of fresh ginger, roughly chopped
2 onions, chopped
1-2 green chillies, chopped with seeds
200g waxy potatoes, peeled & cubed
½ teaspoon cumin
½ teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon cumin seeds
1 teaspoon turmeric
4 tablespoons unsalted butter
Salt & Pepper
1. Cook the Brazilian spinach with garlic, ginger and onions and green chillies for 5-10 minutes.
2. Remove from the pan and blend to a fine puree and keep aside.
3. Boil the potatoes with salt and turmeric until tender (~10 mins) and put to one side.
4. Heat butter in a saucepan and fry the cumin seeds with the spinach-onion paste and simmer for a few minutes.
5. Add the potatoes, garam masala, coriander and ground cumin and a little bit of water if needed.
6. Simmer for several minutes as the potatoes absorb the flavour.
Rosellas are a type of fruit related to a hibiscus. They are hardy, don't need much water, and grow really well in Brisbane.They are bitter and horrible to eat raw, but when made into jam taste a bit like raspberry jam. This recipe works for any amount of rosellas- large or small. You need about half a bucket of rosellas to make a large jar of jam.
What to do:
Sterilise jars by washing them in the dishwasher, or boiling them in a big saucepan of water.
Soak rosellas for a few minutes in a sink of cold water.
Separate the red calyx (the fleshy cover surrounding the seedpod) from the seedpod. You can do this by pressing down on the rosella with a heavy knife blade, or just use your fingers to peel the calyx from the seedpod.
Put the red calyx into one bowl, and the seedpods into a saucepan.
Squash the seedpods a little with a potato masher- there's no need to pulverise them, but this releases the pectin which will make the jam set nicely.
Cover the seedpods with water (only just covering them, not too much water), and simmer for 10 minutes, until soft. Strain the pods, discard the pods and keep the liquid- remember, this is what makes the jam set.
Pour the liquid back into the saucepan. Add the red calyx and simmer gently until very soft.
Measure the fruit pulp, and add one cup of sugar to each cup of fruit pulp.
Stir over a gentle heat until all the sugar is dissolved, then bring jam to the boil. The jam will froth high in the saucepan and so needs to be no more than half full before you start it boiling. Test for setting by putting a saucer in the freezer to chill, then put a teaspoonful of jam on the saucer, wait for it to cool slightly and then push the top of it with your finger. If it crinkles it is cooked. Another sign that it is setting to watch for is when the jam stops frothing and settles down to a hard boil. As the jam reaches setting point it is also most likely to stick and burn so pay close attention and stir often.
Bottle the jam into clean hot jars and seal immediately.
Originally from the ABC website, but they have since taken it down. The tastiest pumpkin scones are made with roasted, rather than boiled pumpkin. Make pepitas at the same time as a snack. Serve with fresh cream and rosella jam.
1 tablespoon butter
1/2 cup sugar
1/4 teaspoon salt
1 cup mashed pumpkin (cold)
2 cups Self raising flour
Beat together butter, sugar and salt with electric mixer. Add egg, then pumpkin and stir in the flour.
Turn on to floured board and cut.
Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes
This recipe came from my mother, but reminds me of Spanakopita, a dish I ate in Greece. It can be frozen for up to 1 month.
This serves about 8 people and is a great way to use up all your silverbeet. Instead of frozen spinach, use any and all leafy greens that you have growing in the garden.
500 g frozen spinach, thawed and drained
125 g feta cheese, crumbled
125 g ricotta cheese
15 g butter
1 onion, finely chopped or grated
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
4 sheets puff pastry
1 dash milk
1. Combine the spinach, feta, egg, and ricotta in a bowl.
2. Melt the butter in a pan, add onion, and saute until soft.
3. Stir into mix, and season with salt and pepper to taste.
4. Make into a pie- i.e. place one sheet of pastry on the bottom of a pie pan, put the filling in, and cover it with another sheet of pastry, pushing down the edges with a little water.
5. Brush the pie with milk.
6. Bake at 200 degrees celcius for 25 to 30 minutes.