Dawn Hollins and Carole Broadhead
(This is one of those Basta/Enough recipes beloved of Italian grandmothers!)
Put peeled garlic cloves into a small saucepan and just cover with olive oil. Heat slowly and gently until the garlic softens – do not boil. Place into jars and cover with olive oil, adding herbs such as thyme or oregano if desired. Keep refrigerated. Use as a spread or an ingredient.
by Lena Kuppens
2 kg beetroot, peeled and finely grated
1 cup raw sugar
500 ml red wine vinegar
1 tbsp mustard seeds
1 tbsp ground ginger
2 bay leave
pinch chilli flakes
fresh black pepper
Sterilise jars and lids.
Chuck everything into a nice big pan and heat gently till the sugar has completely dissolved. Cook for 25–30 minutes, or until the mixture is thick, glossy and … Read more »
1 kg cucumber or zucchini
1 red capsicum
1 cup vinegar
1 cup white sugar
1 teaspoon mustard powder
1 teaspoon turmeric
1 teaspoon celery seed
2 tablespoons plain flour
optional: red chilli
Using a food processor, dice the cucumber, onion and capsicum then sprinkle them with about 1 tablespoon salt and stand for three hours. Drain and then squeeze excess liquid out. Mix the remaining ingredients in a saucepan and simmer … Read more »
A recipe I’ve used for years made more delicious if one is fortunate enough to harvest one’s own tomatoes or buy somebody’s hard work. Or even buy them from a supermarket – it’s all happening right now with tomatoes. This chutney is great with anything – tasty and zingy.
5 kg ripe tomatoes, peeled, deseeded and drained the night before (method below)
7 diced onions – chopped … Read more »
from Cobargo School
This week in Stephanie Alexander Kitchen Garden program, the students celebrated their amazing achievement of winning the Cobargo Show’s Junior Champion and First Place for the Jams and Preserves Section (under 12 years) for their delicious rhubarb and ginger chutney.
What a wonderful way to start off a brand new year of learning in the Stephanie Alexander Kitchen Garden program! All students had a picnic with some … Read more »