Jane Bell's award winning Lemon Butter 06/09/2011
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: Lemon Butter 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. Add Comment Recipe courtesy of Gillian... 06/07/2011
No-Fault Pumpkin Pie Source: Molly Katzen, Moosewood Cookbook Filling 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) Optional toppings Whipped cream with a little sugar and rum Whipped cream with a little sugar and vanilla extract Vanilla ice cream Method 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. Recipe courtesy of Gillian... 06/07/2011
Aloo Palak with Brazilian Spinach (Indian potatoes & spinach) Ingredients 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 Method 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.  From this...  to this! Rosella Jam 04/10/2008
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. 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. Spinach and Feta Puff Pie 04/10/2008
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. Spicy Chai Tea 04/10/2008
A favourite at the community garden. You need to allow at least one hour to cook this- it's worth it, and makes the house smell great. Pesto perfecto 04/10/2008
What to make when there's a glut of basil in the garden! Emma Bennett's Vegetarian Moussaka 04/10/2008
This takes a long time to prepare and cook (2 hours to prepare, 40 mins in the oven). But if you have to use up eggplants or zucchinis, this is your most tasty option. Zucchinis or eggplants could be used interchangably. The three types of lentils lends a meaty texture that almost fools the most dedicated carnivore. Lemon delicious pudding 04/10/2008
I've tried this recipe from the Burke's Backyard website when I had a glut of eggs and lemons. It is extremely good. This makes two puddings that serve 3-4 people each. | Community recipesGot a recipe to share? ArchivesCategoriesAll |
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