Posts Tagged ‘recipes’

October Recipe

October 10th, 2010

Thai-Style Salad

Now that we are into Spring, it is time to get back into those yummy salads.  This is one I love that uses my home grown Sprouts.  It is very refreshing and like many Thai salads no oil is used in the dressing, making it a super fat free salad.

  • 2 cups shredded asian cabbage
  • 1 red pepper, sliced
  • 1 tablespoon fresh coriander
  • 1 tin baby corn, drained

Dressing:

  • 1/4 cup white vinegar
  • 1 clove garlic, crushed
  • ground black pepper – to taste
  • 2 teaspoons fish sauce

Combine all the salad ingredients in a bowl.  Whisk the dressing ingredients together in a small bown, then pour over the salad.  Toss and enjoy!

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January Recipe

January 28th, 2010

strawberry plants

strawberry plants

Strawberry Jam

Strawberry jam is one of the few jams that you can make to a formula!  I love growing strawberries, they make a tasty treat to nibble while you are watering!  But if you have enough, just 500g will do, you can make some jam to satisfy that need to get ready for the winter ahead!  Here is my recipe:

strawberries

strawberries

500g strawberries

2 tbsp water

2 cups of sugar

3/4 teaspn tartaric acid

Slice the strawberries into a large pot, removing the green tops and stems, and any bad bits.  Add the water to stop the berries sticking when you start to heat them, and bring them to the boil, mashing them with a potato masher if they are still in pieces.  Make sure you have washed enough jars – 3 should do it but do 4-5 just in case and when they are very clean pop them into the oven – the oven can be cold when you put them in but turn it on to 100C.  The jars need to have been in for at least 10 minutes at 100C when you put the jam in.

mash them with a potato masher

mash them with a potato masher

When the berries feel soft, add the sugar and stir over a moderate heat until the mixture starts to boil.  Boil quite fast for 3 minutes exactly, then sprinkle in the tartaric acid.  Watch the way the colour suddenly brightens, it is quite magic!  Now, boil briskly for 4 minutes longer, then pour into those clean jars you prepared earlier.

The finished product!

The finished product!

Seal jars while jam is still hot, and you are done!

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December Recipe

December 24th, 2009

Sage - the Christmas herb

Sage - the Christmas herb

Sage is truly the ‘Christmas herb’ and today being Christmas Eve I would like to share my recipe for Sage and Lemon Stuffing. This is a moist, well-flavoured stuffing just right to stuff chicken or turkey.

Sage, lemon & onion

Sage, lemon & onion

You will need:
1 onion, finely chopped
1 stalk celery, very finely chopped
1-2 tablespoons butter
2 teaspoons grated lemon rind
1/2 cup chopped fresh sage leaves
1 egg yolk
salt and pepper
4 slices stale bread, crumbled

Cook your onion and celery in the butter in a covered pot for 3 – 5 minutes without browning. You just want to bring out the flavour. Now, remove from the heat and add the remaining ingredients – mix well. Your stuffing is ready to be used. – Enjoy!

Happy Christmas!

Happy Christmas!

I hope your Christmas is a very happy one!

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