Linda Sang
Serves 6 – 8
600g Kent pumpkin, peeled and chopped
2 cups chopped washed spinach
1 large onion, diced
100g feta
¼ cup grated parmesan
2 tbsp olive oil
6 large eggs
300 ml thickened cream
½ cup shredded parmesan
Salt and pepper
1/3 cup pepitas (pumpkin seeds)
Preheat oven to 200C
Toss pumpkin pieces in 1 tbsp olive … Read more »
Linda Sang
I gave a series of simple cooking lessons for the Women’s Resource Centre in Bega many years ago. They were grouped in different cuisines like Asian, Italian or Middle Eastern. Here are a few examples from those different menus. They are good to share now that the social restrictions are slowly being lifted. Serves 4-6
3 carrots, sliced
1 large onion, diced
2 tsp ground cumin
4 cloves garlic, crushed
… Read more »
Kate and Sally, Dignams Creek
We’ve always appreciated the pumpkin. It’s resilient and easy to grow, a comfort food, nutrient-dense and it can be enjoyed well beyond its season … it’s one of those foods that just keeps giving. But until we were blessed by our abundant harvest this autumn we were ignorant as to just how versatile the pumpkin is. In the past we’ve eaten pumpkin as a … Read more »
This is like a carrot cake but made with grated pumpkin instead.
½ cup brown sugar
¾ cup olive oil (if you find olive too strong a flavour, try a combination of olive oil and grape seed oil)
½ cup honey or golden syrup
3 eggs
Vanilla (extract or bean paste)
1½ cup SR flour
½ tsp ground cinnamon
300 … Read more »
If you love spicy sauces and chutneys, you’ll enjoy this kasundi. We’ve adapted Rohan Anderson’s (Whole Larder Love) end-of-summer tomato kasundi recipe to suit our autumn pumpkin harvest.
3kg pumpkin
Curry powder (to sprinkle before baking)
Lots of garlic – 10-20 cloves
Lots of chillies (8 if they’re hot ones) diced with seeds in
3 cups malt vinegar
2½ cups brown sugar
Sally Halupka
Serves 12
My mother, Edna, often cooked for large crowds, including our family of eight. This was a favourite then and I’ve cooked it many times myself. ‘Hamburger’ is simply a reference to the mince being used. The original recipe served 24 and would have required a cauldron. I’ve halved it to serve 12. I usually prepare half the mix in a 30cm x 24cm baking … Read more »
