by bhagya
Ingredients:
5 quinces
500 grams peeled pumpkin cut into 2.5 cm chunks
1 teaspoon salt flakes
150 ml olive oil
3 eggplants cut into 1 cm chunks
50 ml olive oil
1 large brown onion
2 green capsicums, seeded and diced
5 bay leaves
1 tablespoons cumin seeds, roasted and ground
1 kg tomatoes, peeled, seeded and pureed
A handful of chopped … Read more »
by Angela Marshall
This mixture can be used for dainty little filo pastry triangles to be served as finger food or made into a filo pastry log, baked and cut into servings or even tipped into a pie case.
Ingredients:
2 tablespoons olive oil
1 brown onion, finely chopped
4 fresh sage leaves, finely chopped
Pinch sea salt
200 g carrots, peeled and finely grated
250 g butternut pumpkin, peeled and coarsely grated
Using the Triangle Food Tool Library dehydrator
Ingredients:
As many apples as can fit on drying racks
¼ cup lemon juice (can add more if you like zingy apples)
500 ml water
Method
Wash, peel (if you want), core and slice apples about 0.5 cm thick.
Mix water and lemon juice then dip apples into solution to prevent browning.
Place on … Read more »
We made this at last year’s pickling workshop at the Food Tool Library – it’s based on a Sally Wise recipe.
Ingredients:
1.5 kg green tomatoes – finely chopped
500 g onion – finely chopped
1½ tbsp salt (with no iodine or anti-caking agents)
1½ cups cider vinegar
¼ tsp ground black pepper
500 g sugar
4 tbsp cider vinegar – extra
… Read more »
by bhagya
Ingredients:
1 cup toor dal (available at Coles)
a pinch of turmeric
2 green chillies, split lengthwise or sliced
coriander leaves
For the tadka:
1 teaspoon black mustard seeds
1 dry red chilli
8 to 10 curry leaves
½ teaspoon asafoetida (available
at Candelo Wholefoods or Gulaga Organics or just skip it)
1 … Read more »
by bhagya
Ingredients:
500 grams firm white fish in large boneless chunks (kingfish, swordfish, marlin, ling are good)
1 onion, very finely chopped
4 green chillies, slit
¾ cup coconut milk
oil, as required
2 tablespoons ground coriander
1 tablespoon ground red chilli
25 grams tamarind*
1 tablespoon ground turmeric
a handful of curry leaves
salt to taste
Method:
1. Toss the fish with a pinch … Read more »
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