Recipes

Rosemary, Pumpkin and Feta Quiche

 

Saturday, June 1st, 2013

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I love rosemary and it goes so well with pumpkin. The rosemary and cumin seeds add a nice touch to the pastry. I use goat feta because I love the flavour, but you can use any feta you like.

Pastry Ingredients:

2 cups of plain flour
2 tblsp of chopped fresh rosemary
2 tsp of dried cumin 
1/2 tsp sea salt
2 eggs lightly beaten
4 tblsp olive oil
2 tblsp water

 

Pastry Method:

Turn the oven on to 200°c  now (to cook pumpkin for filling – see below)
Sift the flour into a large bowl, add chopped rosemary, cumin seeds and salt. Lightly stir.

Add the lightly beaten eggs, oil and water mix to a firm dough.
Knead gently until smooth.
Cover and place in the fridge for 30 minutes.

Prep the ingredients for the filling – see below.

Roll pastry out on floured bench/board and line a greased round shallow pie dish with the pastry – trim/pinch/tear edges as desired.

If I roll out the pastry quite thin I usually have enough pastry to fill two individual pans as well (these are great as extras for the hungry offspring, but you will have to add a little extra ingredients for the filling) 

Cover the pastry with baking paper and fill with dried beans  (I re-use the same ones over each time I bake, store them in a well sealed container once they have cooled)
Bake in a moderately hot oven (200°c) for 15 min. Remove the beans and paper and bake pastry for a further 10 min or until the pastry looks slightly golden.
Remove from oven and let cool.

 

Filling Ingredients:

2 cups of (1-2 cm) diced pumpkin 
3 tblsp of rosemary leaves picked off the stems.
1 tblsp of olive oil
2 shallots chopped 
2 cups of roughly chopped spinach (you could also use kale, rocket or some other similar green) 
100g of feta cheese chopped into cubes
4 eggs lightly beaten
200 g sour cream 
2 tblsp pumpkin seeds 

 

 

Filling Method:

Place the chopped pumpkin, rosemary and oil into a baking dish and cook in the oven 200°c till the pumpkin is almost cooked through and brown on the edges. Stir once during cooking time.
Fry the shallots in a small fry pan with a little oil  till softened, remove and set aside. In the same pan lightly blanch the spinach, you don’t want to cook it, but gently heat it till it collapses slightly. Remove from heat and set aside.
Lightly beat the eggs and add the sour cream, season with a little sea salt and some fresh cracked pepper.

I like to place some of the greens in the pastry shell first, then add the pumkin, tuck in the feta, then add a bit more green on top, but layer how you like!
Pour in the egg, sour cream mixture, then top with some pumpkin seeds.

Bake in the oven for 20-30 minutes.  

 

 

Cheesy Marjoram Butter

 

Friday, October 12th, 2012

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cheesy marjoram butter

A close relative to oregano, marjoram’s  fresh, sweet and spicy taste make it a great addition to meats, fish and poultry. It is especially nice with cheese and egg dishes. Try sprinkling it over steamed or roasted vegetables or add it to homemade tomato sauce to toss through pasta. I love it in a cheesy butter recipe.

Cheesy Marjoram Butter
125g butter
3 tbsp freshly grated parmesan cheese
2 tbsp freshly chopped marjoram
1 tbsp freshly chopped chives
2 tsp grainy mustard
Leave the butter to soften before mixing all the ingredients together. This will keep for a couple of weeks in the fridge.

It is delicious spread on french sticks or ciabatta bread and heated in the oven or grill. Pop a dob on steamed or roasted vegetables, cooked chicken or meat. Try it tossed through hot sweet corn..yum!

corn with marjoram butter

Mint – Cool and Refreshing

 

Friday, December 9th, 2011

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Mint Drink

There is no other herb that refreshes like mint. Popping a few leaves into drinks and meals adds a fragrance and flavour that stimulates the senses and lifts your mood. A sprig of mint happily swimming in an icy glass of your favorite beverage makes you really feel like you are on holiday.

Mint is used as flavouring for everything from toothpaste and chewing gums to alcoholic beverages and herbal Read the rest of this entry »

Elderberry Tinctures – Making Tinctures using Elderberries

 

Thursday, September 29th, 2011

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Elderberry Tinctures in Bottles

I have been busy this last weekend making tinctures to press off in the tincture class on the 8th of October.

I got a little carried away with Elderberries, making 3 tinctures each using

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Borage – Now is the time to plant Borage

 

Tuesday, September 6th, 2011

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Borage Blue Flower

Now is the time to plant Borage.

Borage normally self seeds prolifically in our garden, but the wet weather after last year’s crop set seed, really slowed down the self sown crop this year. It gave us the opportunity to plant some in a few different Read the rest of this entry »

Chickpea and Pumpkin Curry – Its Pumpkin Season

 

Thursday, May 12th, 2011

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chickpea and pumpkin curry

Its pumpkin season, we are picking heaps of pumpkins, the pumpkin vine took over the whole bank beside our driveway this year. It has grown with wild abandon, scrambling over gardens and the bottom Read the rest of this entry »

Comfrey Ointment for Healing and Tissue regeneration

 

Monday, April 11th, 2011

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Comfrey is such a great healing herb, the roots and leaves contain Allantoin, a substance that promotes wound healing and tissue regeneration. A poultice of the leaves and or root can be used to heal wounds, burns, bruises, ulcers, dry irritated skin conditions and Read the rest of this entry »

Cucumber Salad with Pomegranate and Herbs

 

Sunday, March 6th, 2011

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cucumber and pomegranate

We have been picking heaps of cucumbers from our garden lately; we have a variety called crystal salad. They are a round shape with firm creamy-yellow skin and white flesh. The crop was slow to start, I think the rain scared all the bees away, but eventually we were picking bucket loads of tasty cucumbers. The sweet basil and mint that are growing so well at the moment are calling to be partnered with these refreshing round fruits. The last of our pomegranates are picked and the seeds that are like little jewels will add a sparkle of red to top off a tasty salad.

Salad

4 round shaped cucumbers

1 shallot finely chopped

¼ cup mint

¼ cup basil

¼ cup of Lebanese cress

1 tbsp toasted sesame seeds

I pomegranate


Dressing

1 tbsp Pomegranate molasses

1 tbsp lime juice

2 tbsp olive oil

1 tsp fresh grated ginger

1 tsp sesame oil

salt to taste


Method

First prepare the dressing, place all of the ingredients in a small bowl and mix well, taste and add salt. Set aside.

Cut the cucumbers in half and scoop out the flesh; be careful to keep the skin intact. (Discard the seeds)

Dice the cucumber flesh and put into a bowl. Add the shallots.

Roughly tear the herbs – mint, basil and Lebanese cress and add to the bowl, stir through the toasted sesame seeds.

Just before serving stir through the dressing, then spoon the salad into the cucumber halves for serving.

Top with the pomegranate seeds and serve.


Rhubarb and Angelica Tarts

 

Sunday, October 10th, 2010

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Angelica and Rhubarb Stems

Angelica is growing fantastically in the garden at the moment, a biennial in cooler climates, it often flowers and produces seed in the first year here in south east Queensland. Angelica archangelica is from the Apiaceae family, it is a stunning plant reaching 2m in height when in flower and about 1.5m in width.

The stems can be used when cooking tart fruits in particular rhubarb. It neutralises the acidity, reducing the amount of sugar needed to produce a delicious sweet dessert. The candied stems are used as an edible garnish for desserts and cakes. Read the rest of this entry »

Gluten and Dairy Free Cumquat and Rosemary Cake

 

Wednesday, September 1st, 2010

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cumquat and rosemary cake

We had a family get together on Saturday to farewell one of our sons and his girlfriend, they are off to Peru to open a restaurant and continue their love of food in the land of the Incas. I busied myself making some dishes to go with the BBQ, Chicken marinated in toasted cumin seed, parsley, garlic, paprika and olive oil, hummus with thyme infused pita crisps, chickpea and kale with bread picada, and a huge salad of herbs from the garden. Our son made a delicious salad of rainbow chard, with fennel seed, red onion, sultanas, parsley, goat feta and toasted pine nuts, Yum. But what will we have for dessert??? Read the rest of this entry »