Posts Tagged ‘Recipes’

It’s raining…..

June 5, 2010

It may be a miserable and gloomy day ….. but the seedlings are loving this rain!

What a pity that all our tanks are full, as we could really stock up for the summer. I have heard the BoM are predicting a wet winter. Perhaps this also points to a particularly dry and hot summer next season?

Here’s a recipe I cooked up this morning:

I roughly chopped an onion and fried in pan at low flame. I then added chopped zucchini (maybe the last one for the season) and some mushrooms and a chopped spring onion, then seasoned with salt and pepper and oregano. After a few minutes, I added some fresh chopped spinach and olives; let that cook for a bit before adding the egg (3x eggs with a dash of milk, and salt). Turned off the flame, and put in the oven to cook at 180°C. When it looked ready, I brought it out and topped with fresh rocket leaves and sprinkles of grated pecorino cheese.

Serve on toast, with a freshly brewed cup of organic/fairtrade coffee…

We really are using the last of the autumn veg at the moment (except for pumpkins of course)…


What to do with all these pumpkins….

May 29, 2010

Fence pumpkin

Want a good recipe to have with all those pumpkins?

Pumpkin Soup with Sage Pesto

  • 1kg diced pumpkin
  • 2x potatoes, diced
  • 2x large onions
  • 1.5Lt chicken stock

Chuck the above ingredients into your pot and bring to the boil, then simmer until the vegies are soft. Blend, then season with salt and pepper to taste, as well as a pinch of nutmeg. Serve into bowls, and add a spoon of the following pesto:

  • 8g Sage
  • 20g flat-leaf parsley
  • 1tbsp toasted pine nuts
  • 1/3 cup toasted walnuts
  • pinch rock salt
  • 2 tbsp extra-virgin olive oil
  • 50g Good quality parmesan, romano, or pecorino cheese, grated.

Blend all the ingredients together (except the cheese) until you have a green paste. You may need to add more oil, maybe salt too – see how you go. When its blended, add in the cheese and stir it all through.

You could look at adding a dollop of cream into each bowlful too. Maybe even sour cream. Experiment. The amounts of the ingredients can also be altered, depending on what you have available, and how many people you want to cook for.

A wee winter warmer

July 16, 2009

Here’s a recipe for a tasty treat on those cold winter evenings when you have friends and folk around – I made a couple of bottles of it for our Yuletide feast, an it went down very nicely!

Ravenwolfe’s Mulled Wine

  • 1x bottle red wine: I got a cheap bottle of Cabernet Sauvignon. I’m no wine drinker, so I’m completely in the dark about what would be best. If you look around the www for resipes, there are a number of opinions – sweet wines, fruity wines, dry wines….. like I said, I have no idea about wine – so I bought something cheap. Once you get all the ingredients into it, it tastes fine….
  • 1x vanilla bean
  • 1x cinnamon stick: roughly bashed
  • 1x whole nutmeg: roughly bashed
  • zest from one orange
  • 1x cup brandy
  • 200g caster sugar
  • 4x cloves

I roughly bashed the spices together. Then I dissolved the sugar in the brandy on the lowest heat setting on my stove. Then I added the spices and vanilla bean. Once this had warmed, I added the bottle of wine, and kept this going until it was warm. Because I did this the day before, I retained all the spices in the wine, and then re-warmed it on the night of the feast.

It is really really important not to bring any of this to the boil, as the alcohol will evaporate – unless of course that’s what you want. Keeping the heat on lowest level assures this. If you start to see steam, take it off the heat immediately.

This will obviously not fit back into the wine bottle, so find something that will take a litre of liquid.

Like I said, I don’t like wine – but this was very tasty! It was nice and warming too!