Ingredients

Soup:
2 onions
2 cloves of garlic
1 teaspoon oregano
1 teaspoon coriander
500g mushrooms
2 tablespoons salt-reduced soy sauce
25g flour
1L salt-reduced vegetable stock
Knob of butter/margarine or a swirl of cream to finish

Croutons:
Glug of olive oil
1 teaspoon rosemary
1 teaspoon garlic
Half a loaf of stale bread (preferably wholegrain)

Method

Glug a little olive oil into a pan and add the onion, garlic and herbs.

Cook on a low heat until translucent and starting to caramelise.

Add the mushrooms and turn up the heat, cook until most of the moisture has evaporated off and they are shrinking down.

Add the soy sauce, stir to coat, and evaporate most of this off too.

Author

Mimi Biggadike

Makes 4 x 300ml jars

Ingredients

1kg ripe cumquats
375ml wine or malt vinegar
600g sugar
20 black peppercorns
20 whole cloves
2 star anise
1 teaspoon ground allspice
1 teaspoon ground cinnamon

Method

Wash and destalk cumquats. Cut in half and remove pips.

Combine the remaining ingredients into a medium saucepan. Bring to boil, stirring constantly until sugar dissolves. Cover and simmer over very low heat for 10 minutes.

Add cumquats to the syrup, cover and simmer for about 10 minutes until softened. The cooking time depends on how ripe the fruit was at the start. Remove the lid and simmer uncovered for about 20 minutes more until the syrup thickens and fruit is perfectly tender. Stir occasionally.

Bottle the cumquat pickle in hot sterilised jars while mixture is still hot. May be stored in fridge for 6 months.

Olives straight from the tree need to be experienced once in your lifetime, to show you how incredibly bitter they are! The process of curing – or pickling – olives is needed to draw the bitterness away from the olive flesh and make it edible.

The process is different for green and black olives as the black ones are on their way to becoming more mature than the green. Note that all olives start green and ripen to black or purple. Click here to read about how to cure green olives.

Dried

Make a slit in the black olives. Place olives in a plastic tub, add cooking salt to cover generously. Toss through to coat the olives. Cover with a heavy weight.

Every day, repeat the tossing and weighting until the olives are shrivelled. Rinse one off to taste for bitterness. If still bitter, continue to soak in the brine that has developed.

Once de-bittered, place the olives in a plastic colander, and put the weight back over the olives. The brine collected should drain from this.

Rinse briefly when they are ready.

Dry excess moisture off the olives in a cooling oven, dehydrator or spread outside in the sun.

When dried, lightly toss with olive oil and store them in either vacuum sealed bags or zip lock bags in the freezer.

Serve dressed in oil, and add other condiments. (Olives done this way have a very intense salty flavour, and are good added to a meat dish or gently warmed and served as part of an antipasto platter).

Kalamata style

I call it Kalamata style because of the vinegar notes when you eat the olives, which is how the commercial Kalamata olives are cured.

Cut two slits in each olive and then place these into a tub filled with water to cover. Keep the olives submerged and change the water every day, for 6 days.

On the next day, instead of re-filling with water, pour over some plain white vinegar (the cheap no-name brands will do) and leave overnight.

On this final day, drain off the vinegar and place the olives in clean glass jars. Measure how much brine is needed to be made and make up a 10% (by weight) solution of non-iodised salt to water.

Fill the jars of olives with the brine solution and then pour in a layer of olive oil to cover the top of the jar. Seal tightly and store in a cool, dry, dark place until all the bitterness has gone. This may take anything from 6-24 months, depending on the size of the olive and how ripe it was at the time of picking.

Author

Maria Ciavarella
Donvale

Ingredients

The veggies:
2 cups pumpkin, thinly sliced
4 zucchinis, thinly sliced lengthways
1 eggplant, thinly sliced
4 cups button mushrooms, finely sliced and sauteed in olive oil and seas salt and cracked pepper
2 teaspoons olive oil
sea salt and cracked pepper

The red sauce:
1 teaspoon olive oil
1 onion, diced
2 cloves garlic, crushed
400g can or bottled tomatoes, chopped
1 teaspoon tomato paste
1 bay leaf
1 teaspoon dried oregano
1 small packet firm tofu, mashed

The lasagna:
1 packet gluten free lasagne sheets
sea salt and cracked pepper to taste
½ bunch fresh basil leaves
½ bunch parsley, chopped
cracked pepper

The white sauce:
2 teaspoons olive oil
1/3 cups spelt flour
2 cups soy milk
1 teaspoon Dijon mustard

Method

For the veggies: lay the veggies over two trays and drizzle with olive oil and seasoning. Stir with your hands to coat, then bake in a moderate (180°C) oven for about 30 minutes or until they’re soft. Remove from the tray and set aside.

Red sauce: sautee the onions in the olive oil over a medium heat until stating to soften. Add the garlic and continue to sautee for another 30 seconds. Add the tomatoes, paste, bay leaf, and oregano. Let simmer for about 30 minutes. Turn off the heart and stir through the mashed tofu. Taste for seasoning then set aside. White sauce -pour the oil into a pot over medium heat. Whisk in the flour to make a paste then slowly pour in the milk, constantly whisking until you have a smooth sauce. You may need to add more milk or water if you’d like it less rich. Now add the mustard and seasoning.

To assemble: pour about ½ cup of the red sauce on the bottom of a lasagne dish then top with a layer of lasagne sheets. (Break to fit if need be. ) Top this with a layer of pumpkin and top with basil and cracked pepper. Top with lasagne sheets then a layer of zucchini. Top this with the white sauce and parsley. Now more lasagne sheets. Then a layer of mushrooms, and red sauce, basil and cracked pepper. Lastly a layer of eggplant, white sauce, parsley then lasagne sheets. The top layer will be a layer of red sauce then white sauce.

Bake in a moderate (180°C) oven for about 30-40 minutes or until the sheets are soft. Test by using a skewer. It should go through the pie easily. Let it sit for about 20 minutes before serving. or it freezes beautifully or keeps in the fridge a few days.

Ingredients

250g butter
250g rye flour
100g plain flour
2 teaspoons baking powder
250g raw sugar
2 eggs

Then the flavor combos, which include:
1 cup chopped almonds
1 cup chocolate pieces

…or…
1 cup cranberries
1 cup pepitas

…or…
1 cup glacé ginger
1 cup chopped dried figs

Or whatever other flavorful things you like – you get the idea. Once you’ve chosen your cookie flavors, you can proceed…

Method

Pre-heat oven to 160C and line a couple of baking trays with baking paper. Melt the butter and allow to cool slightly. Meanwhile combine the flours, sugar and baking powder, fold through the butter, eggs, almonds and chocolate until just combined.

Roll the whole thing into a big lump, and make into a 10cm diameter sausage. Wrap it up in paper and put in the fridge to firm and chill, or the freezer if you’re prepping days ahead. When you’re ready to bake, slice into 1cm thick rounds and bake for 15-20 minutes or until lightly browned.

Makes approximately 4x400ml glass jars

Ingredients

1kg eggplant, washed and diced
375ml vinegar
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
2 teaspoons chilli powder
2 teaspoons turmeric
45g fresh ginger, chopped
6 large cloves garlic, chopped
¾ cup of oil
3 large green chillies
2 teaspoons salt
1½ cup sugar

Method

Soak the seeds, chilli powder, turmeric and half the chopped ginger and garlic in the vinegar for 1 hour.

Strain the spices, keeping the flavoured vinegar aside.

Blend the spices with some of the vinegar.

In a large saucepan: heat the oil on medium heat and fry off quickly the spices, careful not to burn them. Add the remaining ginger and garlic, fry for a few seconds.

Add diced eggplant, sugar and salt, fry and toss for 30 seconds.

Add vinegar.

Stir to dissolve the sugar and quickly bring the mixture to the boil.

Cook rapidly, stirring frequently, until mixture thickens.

Bottle in hot sterilised jars and seal.

Author

Vera Herman
Greensborough

Makes about 6-8 medium jars.

Ingredients

2kg of feijoas
3 medium onions
1 teaspoon of garlic
1 teaspoon salt
500g of brown sugar
½ teaspoon of ground cloves
½ teaspoon of ground allspice
1 teaspoon of ground ginger
1 teaspoon of chilli powder
125g of finely chopped sugar coated ginger
1 litre of vinegar

Method

Cut in half and scoop out fruit with a small sharp teaspoon.

Place fruit and finely chopped onions in a heavy based pan.

Add all other ingredients and simmer for 2-3 hours.

Use a diffuser mat to stop sultanas catching, stir frequently.

Bottle in warm, clean jars.

Author

Dee Fielding
The Pickle Lady, Eltham

The secret to this recipe is to buy a hunk of great parmesan and grate it yourself.

Serves 4

Ingredients

2 teaspoons olive oil
4 cloves of garlic, peeled and crushed
1 bulb of fennel, washed
2 more teaspoons olive oil
½ cup of parmesan, grated
zest of ½ lemon
500g pasta
salt and pepper

Method

Bring a pot of water to boil for pasta. Add salt and pasta when the water comes to a boil.

Cut the green stems off of the fennel bulb. You can save green stems for making stock; otherwise compost them. You can use the fennel leaves as a garnish. Roughly chop the fennel. Set aside.

Heat olive oil in medium frying pan. LIGHTLY sautee garlic for 2-3 minutes. Do not let it brown. Add the chopped fennel. Saute for 4-5 minutes, until soft. Remove from heat.

Toss fennel mixture with pasta. Add the cheese, lemon zest, and salt to taste.

Author

Fairview Gardens
CSA

Serves 4-6

Ingredients

The dressing:
1 teaspoon finely chopped chives
¼ teaspoon finely chopped fresh thyme
1 tablespoon chopped shallots
juice of 1 lemon
1 heaped tablespoons cream
¼ teaspoon salt
pinch of ground pepper
1/3 cup olive oil
1 teaspoon honey (optional)

The salad:
300g fresh beans, stems removed (I use any kind of fresh beans e.gred runners, royal blue, French green or any old standard green beans or a mixture there of)
10-12 cherry tomatoes, halved
½ cup hazelnut, roasted and coarsely crushed
some salad greens of choice

Method

First make the dressing by whisking together first 7 ingredients. Then add olive oil and whisk until well mixed.

Taste and adjust to your liking. Sometimes I add honey. Other times I leave it with the puckering taste of lemon!

Bring a litre of water to a rolling boil. Add salt to the water and stir in the beans. Cook no more than 2 minutes, only to brighten up the color of the beans and soften them just a bit. Drain immediately and soak in cold water to stop further cooking.

In a large bowl, toss beans with salad greens and half of hazelnuts, with enough dressing to coat well. Taste and add salt and pepper if desired.

Add cherry tomatoes and toss again very gently. Serve with remaining hazelnuts on top.

Author

Duang Tengtrirat
Research

Serves 4

Ingredients

1 cup cucumbers peeled and diced
1 cup tomatoes, chopped
½ cup red pepper, chopped
½ onion chopped
1 cup tomato juice (or more tomatoes)
¼ cup red wine vinegar
2 tablespoons olive oil
1 hot pepper, seeded and finely chopped
handful of herbs: I use any combination of basil, parsley, coriander, or tarragon, whatever you have on hand or prefer

Method

Combine first 5 ingredients in a blender or food processor and blend until smooth, add vinegar, hot pepper and herbs and blend again. Slowly drizzle in olive oil. Add salt if you prefer.
Chill for 2-6 hours or overnight.
This recipe can be adapted according to your taste or what you have on hand. Sometimes I add Worcestershire sauce. Most of the time, I double or triple the recipe. This soup keeps well refrigerated for 3-4 days and the taste intensifies as time goes on.
Jenny’s tip: serve with small bowls of chopped tomato, cucumbers or green onions. Spoon onto soup as a garnish.

Author

Duang Tengtrirat
Research

Ingredients

For the pastry:
100g almond meal
110g LSA (Linseed-Sunflower-Almond) meal
1 egg white
¼ teaspoon liquid stevia concentrate
25g unsalted butter, melted
26cm-deep pie dish

For the filling:
350g extra-light ricotta
400g steamed pumpkin, mashed
3 eggs
½-1 teaspoon liquid stevia concentrate, depending on taste and sweetness of pumpkin
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Method

For the pastry:

Pre-heat oven to 180°C.

Combine together the almond meal, melted unsalted butter, LSA, ¼ teaspoon stevia and egg white.

Place into pie dish and press into shape making sure the pastry thickness is even over the bottom and sides of the dish.

Using a fork, pierce the almond pastry on the bottom and place in the hot (230°C) oven until slightly golden in colour (approximately 10 minutes). Remove from oven.

For the filling:

Place all ingredients into a bowl and beat well with an electric beater until smooth. Taste for sweetness and adjust stevia to taste, if necessary.

Pour mixture into a fine sieve and force contents through into the almond meal pastry case. This helps to ensure that there are no course fibres left from the pumpkin. Level out the top of the pie.

Bake in oven for 30-35 minutes or until the custard has set. Remove from the oven and let cool to room temperature.

Author

Vivi Riches

Makes 8 serves

Ingredients

4 Granny Smith apples, peeled, cored and quartered
1½ cups water
¼ teaspoon cinnamon
3 drops vanilla essence
4 tablespoons sugar
grated rind of ½ lemon
juice of ½ lemon

Method

Place apples in a saucepan with other ingredients. Bring to the boil, cover and cook until apples are soft. Blend the mixture to a very fine puree and allow to cool.

If available, place cold apple puree in ice cream maker and make sorbet. Store in a sealed container in the freezer.

If you don’t have an ice cream maker, place prepared mixture in a stainless steel bowl in the freezer. When the puree starts to set, whisk it for 10 to 15 seconds and return to freezer. This helps to lighten the sorbet. Repeat the whisking procedure until the puree is too hard to whisk.

Serve with fresh seasonal fruit salad.

Author

Aumann Family Orchard
Warrandyte

Serves 4 as a side dish

Make ahead tip: If you wish to make this salad ahead of time, combine all ingredients except the nuts and the dressing. You can then leave it covered in the refrigerator several hours, or overnight. Add the dressing and peanuts at the last minute, then toss and serve.

Ingredients

The salad:
1 green babaco, i.e. mature fruit with a hint of yellow
½ cup honey-roasted peanuts or plain roasted cashews
1-2 cups bean sprouts or mixed greens such as kinking
1 to 2 tomatoes, cut into long thin strips
1 red chilli, minced (seeds removed if you prefer a milder salad)
3 welsh onions, sliced into long matchstick-like pieces
½ cup fresh basil, roughly chopped if leaves are large
a handful of fresh coriander

The dressing:
½ teaspoon shrimp paste (if vegetarian, substitute ½ teaspoon soy sauce)
2 teaspoons good-tasting oil, such as olive
2 teaspoons fish sauce or 2½ teaspoon soy sauce for vegetarians
3 teaspoons lime or lemon juice
½ to 1 teaspoon liquid honey, to taste

Method

Prepare the dressing by mixing together all dressing ingredients together in a cup. Make sure shrimp paste and honey dissolve fully. Set aside.

Peel the green babaco. Using the largest grater you have, grate the babaco (or you can use a potato peeler to create thin, ribbon-like strips). Place in a large bowl.

Add the sliced tomato, welsh onion, chilli, bean sprouts, and most of the basil. Add the dressing, tossing to combine.

Add the peanuts or cashews (you can either leave them whole, or roughly chop them). Toss again. Taste-test the salad. If not sweet enough, add a little more honey. If not salty enough, add a little more fish sauce. If too sweet or salty, add more lime juice. If you prefer it spicier, add more fresh- cut chilli or dried crushed chilli.

To serve, scoop the salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus fresh coriander.

Author

Stephen Onians
Yarrambat

Makes about 500ml

Ingredients

1½ kg guavas, chopped
1 litre water
440g sugar
2 teaspoons lime juice

Method

Combine guavas and water in large saucepan. Bring to boil, simmer covered for 25 minutes or until fruit is soft and pulpy. Strain mixture through fine cloth. Allow liquid to drip through cloth slowly, do not squeeze cloth. When finished, discard pulp.

Measure liquid, pour into a large saucepan. Add correct amount of sugar to each cup of liquid. Add juice and stir, without boiling, until sugar is dissolved.

Bring to boil, boil uncovered for 15 minutes or until jelly sets when tested. Pour hot jelly into hot sterilised jars and seal while hot.

Author

Helen Vavala
Yarrambat

This recipe has been handed down to me by my mother, who learnt to cook from other women in the Displaced Persons camps in Germany, post World War II. She continued to learn her culinary skills in the immigration camp at Bonegilla and, in later years, from the recipe booklets in the original Australian Women’s Weekly and New Idea magazine.

Ingredients

4 medium cabbages (firm centre and not the crinkly type)
120g grated carrot
80g cooking salt
6 small Granny Smith apple
8 litre (approximately) straight sided ceramic or glass container

Method

Day 1

Take 2 cabbages and remove all outer damaged leaves from each cabbage.

Cut each cabbage into quarters (this makes it easier to shred) on a clean kitchen table shred each quarter cabbage finely, either with a sharp knife or shredding device.

Sprinkle 40g salt and 60g grated carrot over the cabbage mound. Rub the grated carrot and salt by hand into the shredded cabbage, thoroughly mixing all the ingredients. Punch down the cabbage mix into the ceramic container. Add the apples on top of the compressed cabbage mix. Repeat the same procedure for the remaining 2 cabbages adding the rest of the salt and grated carrot. Punch down this cabbage mix on top of the apples.

Now the cabbage mixture needs to be weighted down. Place a small dinner plate or biggish bread and butter plate on top of the cabbage.

Fill a large glass jar with water (needs to be sufficiently heavy to further compress the cabbage). Cover with a clean cloth and leave aside in a cool to cold storage area. (Note must not be placed in a warm area or the wrong type of fermentation will take place). Leave for 48 hours.

Day 3

A liquid should have formed around the plate. Check to see if some scum has also appeared. Remove the weight and plate and gently skim off any scum into a small bowl and discard. Using a long handled wooden spoon poke holes into the cabbage (finding a spot between the apples) to release some of the gasses. Gently rotate the container in a circular motion, as this will further assist in releasing the built-up gasses.

Replace the plate and weight. Cover the cabbage and return it to its cold storage.

Days 4–7

Check daily and remove any scum and release gasses as described above. The sauerkraut is ready when no more scum appears. Depending on how cold the overnight temperature is, the whole process may take between 4 to 7 days. Halving the recipe may also speed up the process

Handy hints:
Sauerkraut is best done during the colder months, when overnight temperatures are consistently in single digits.

Adding too much grated carrot will give the finished product a ‘too yellow’ appearance.

Coarsely shredded cabbage may not sour appropriately.

Storage:

Refrigerate in glass jars. Stored this way the sauerkraut will keep for several months. over time there maybe some discolouration in the sauerkraut, but as long as it still has its original aroma, it will be OK.

Author

Vera Herman
Greensborough

Serves 4

Ingredients

4 persimmons
1 vanilla bean
2 teaspoons of honey
1 cup of hot water

Method

Pre-heat oven to 180°C. Peel persimmons, remove stalks. Slice fruit in half horizontally through centre. Place cut side up in large ceramic or glass baking dish.

De-seed vanilla pod, add to small bowl with honey and stir seeds through. Add bean pod to baking dish. Dissolve honey mixture in hot water and pour over fruit.

Cover dish with foil, bake for 30-50 minutes, until persimmons are soft. Pre-heat grill till hot. Remove foil, spoon syrup over top of fruit. Place dish under grill for 10 minutes or until fruit begins to brown on top.

Serve immediately with syrup and yoghurt or cream if desired.

3/4 cup red wine

Ingredients

1/2 cup sugar
1/4 cup water
1 cinnamon stick
3 strips of orange rind
500 g ripe cherries
1 tablespoon cornflour
3 tablespoons brandy

Method

Warm wine, sugar, water, cinnamon stick and orange strips in saucepan.

Remove stalks from cherries whilst syrup is heating.

Add cherries and cook without a lid for 5-7 minutes until they are just tender. Don’t over cook!

Mix cornflour in brandy and gently stir into sauce. Stir through to thicken then remove from heat. Remove cinnamon stick.

If no pith on orange rind, it can be left in as it is very tasty.

Delicious served hot with ice-cream immediately, but absolutely scrumptious the next day – hot or cold.

Author

Pam Jenkins
Diamond Creek

Ingredients

1.2 cups dry chickpeas, soaked overnight and boiled until soft, or 2 x 400g cans of chickpeas (save ½ cup or more of liquid )
4 teaspoons tahini
4 garlic cloves, crushed
Good pinch of sea salt
¼ cup quality extra virgin olive oil (plus extra for drizzling)
Juice of 1 or 2 lemons
1 bunch coriander or parsley leaves, finely chopped

Method

Put all ingredients (except the chopped coriander/parsley) in a food processor and pulse until well blended.

Add more liquid, salt or lemon juice to taste.

Put in a serving bowl, drizzle a little olive oil and sprinkle chopped herbs and paprika for more colour. Add a few whole chickpeas for texture (optional).

Author

Duang Tengtrirat
Research

Ingredients

Irish strawberries (or arbutus)
sugar
lemons

Method

Cut the berries. Cover with cold water and boil for 2 hours. Strain and measure the juice. To every litre, allow 250g of sugar and juice of ½ lemon.

Bring to the boil, stirring, then simmer slowly for 2 hours until it forms a jelly.

Pour into sterile containers and store in fridge.

This way of using up excess veggies at the end of the season is a delicious way to also use up a glut. You can use any of, or a mixture of, green (unripe) tomatoes, zucchini, eggplants and green capsicum.

Method

Wash the veggies and cut into 5mm rounds, long slices or even strips if you prefer.

Layer them in a ceramic or glass bowl, sprinkling each layer liberally with coarse cooking salt.

Place a plate over the top and weight down the plate with a bowl or something heavy(e.g. a bowl filled with water).

Leave this overnight. The salt will draw out the moisture from the tomatoes and helps them to maintain their texture and not go mushy.

The next day, rinse off the salty water that has accumulated and then put the veggies strips back into the bowl, this time covering them with white vinegar. Weight the contents again and leave overnight.

The next day, drain the veggies and squeeze any excess moisture out of them. I like to put a batch at a time in a clean tea towel and then wring out the zucchini by twisting the tea towel.

Loosen all the strips and put them back into the bowl.

Pour a generous amount of olive oil and mix the veggies so that they are all coated. They are now ready to pack into clean jars, making sure there are no air gaps between the layers. However, I prefer to add a little extra flavour by adding dried herbs (I use oregano), chopped garlic, maybe some chilli or whatever sort of flavour you like.

Pack them into the jars, adding more oil as you go and then topping up with oil so that the contents are completely covered. If any are uncovered, they will go mouldy.

Leave them for a month to develop more flavour and then enjoy with some crusty bread and a nice glass of wine.

These preserves have a shelf-life of about 6-12 months, depending on how well they are stored. If you are concerned about using garlic in a preserve that is kept under oil, note that I have never had a problem with the botulism issue. This is because of the acidity due to the soaking in the vinegar.

Author

Maria Ciavarella
Donvale

Makes approximately 6x600ml jars

Hot spicy Indian spread or use as marinade or sauce for meat, chicken, fish or vegetables. Good mixed in with yoghurt or pureed tomatoes.

Ingredients

90g black mustard seeds
250g fresh ginger
500ml malt vinegar
125g fresh garlic
60g fresh green chillies
2kg ripe tomatoes, chopped
250ml olive oil
30g turmeric
90g cumin
40g chilli powder
250g brown sugar
60g salt

Method

Mince garlic, ginger and green chillies with 50ml vinegar in food processor.

Heat oil until medium hot-add mustard seeds, turmeric, cumin and chilli powder. Stir and cook for 3 minutes till fragrant. DO NOT BURN.

Add minced mixture, cook on lower heat for 5 minutes.

Add tomatoes, vinegar and sugar and cook at a simmer for 60-90 minutes until mixture thickens and the oil rises to the surface.

Bottle in sterilised jars and seal.

Author

Vera Herman
Greensborough

Ingredients

1kg lamb mince
1 cup coarsely grated onion
4 cloves garlic
½ cup chopped fresh parsley
1 bunch chopped fresh coriander leaves
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon powdered ginger
½ teaspoon cardamom
1 teaspoon salt
2 teaspoons freshly ground pepper
½ cup dry bread crumbs
tomato sauce
800g bottled Italian chopped tomatoes
2 teaspoons tomato paste
1 cup chopped onion
4 garlic cloves minced
½ teaspoon chilli flakes (more or less to taste)
1 bunch chopped fresh coriander leaves
1 teaspoon cumin
½ teaspoon cinnamon

Method

Mix all kefta ingredients in a bowl then let stand for one to eight hours (overnight might suit).

Pre-heat oven to 220°C. Roll lamb mixture into 2cm meatballs then place on tray lined with baking paper and bake for 10-20 minutes until browned. Meanwhile, place all tomato sauce ingredients in food processor and puree until smooth.

Pour blended sauce ingredients in a deep saucepan and simmer for 30 minutes.

Place the meatballs in the sauce and simmer a further 15 minutes.

Serve with couscous garnished with some freshly chopped coriander.

Ingredients

1 leek, chopped
3 cloves garlic, crushed
2 celery sticks, chopped
1 large potato, chopped
3 cups chicken stock
1 cup parsley leaves
oil

Method

Saute the leek and garlic in some oil. Add celery, potato and chicken stock. Bring to the boil then simmer.

When vegetables are soft, add parsley leaves. Puree and re-heat. Serve with a tablespoon of cream or yoghurt.

Author

Robyn Currie
Eltham North

Lemon curd

Ingredients

2 large (unwaxed)* lemons, scrubbed
225g caster sugar
110g unsalted butter
2 large eggs

Method

Zest the lemons finely and juice them. Add zest and juice to a large, heatproof bowl. Add the caster sugar and the butter to the bowl.

Place over a saucepan of simmering (not boiling) water and stir to dissolve the sugar.

Beat the eggs lightly in a separate bowl and then add to the bowl over the heat and continue to stir for about 10-15 minutes or until the mixture is thick enough to coat the back of a wooden spoon. The mixture will continue to thicken as it cools.

Pour into warm sterilised jars. Leave until cold before sealing tightly with cellophane covers or lids.

Keep refrigerated and use within a month.

Orange curd

Ingredients

2 (unwaxed)* oranges, scrubbed
1 tablespoon lemon juice
225g caster sugar
110g unsalted butter
2 large eggs

Method

As for lemon curd.

Lime curd

Ingredients

3 limes – use juice only, no zest
225g caster sugar
150g unsalted butter (yes, it is more than before)
2 large eggs
2 egg yolks

Method

As for lemon curd.

Author

Maria Ciavarella
Donvale

*If you are using citrus that is neither home grown nor organic, you will need to remove traces of wax and pesticides from the fruit if you are using the zest. Dip the fruit into some boiling water for a few seconds and this should remove the contaminants.

Ingredients

1 teaspoon butter
1 cup milk
¾ cup sugar
2 teaspoons plain flour (not heaped)
1 large lemon
2 eggs

Method

Cream butter and sugar, add flour, then lemon juice and rind, followed by egg yolks, milk and lastly fold in stiffly beaten whites.

Ingredients should be put together in given order. Pour into greased pie dish, stand in cold water and bake in slow oven for 1 hour (140-150°C).

Serve this light souffle type of dessert either unadorned or with a drizzle of cream, a dash of ice cream or a little frozen yoghurt.

Author

Pam Jenkins
Diamond Creek
From Mum’s Recipe Book

Serves 6
This is an old fashioned recipe from Silesia. Use a cold weather maturing lettuce.

Ingredients

6 crisp leaves of lettuce (iceberg preferably)
3 rashers of fatty bacon, finely diced
2 teaspoons vinegar, malt or cider
1 teaspoon sugar

Method

Finely slice the lettuce and place in serving dish.

Place the bacon rind into a frying pan, and heat so the fat starts to run.

Add the rest of the diced bacon and heat, stirring until the fat has run and the bacon is starting to crisp.

Add the vinegar, stir and then add the sugar, stirring until the sugar has dissolved.

Pour bacon dressing over the lettuce and serve immediately.

Author

Jenny Disney
Research

Makes 12

Ingredients

1½ cup wholemeal plain flour
1 cup plain flour
½ cup sultanas
2 teaspoons baking powder
2 teaspoons bicarbonate soda
½ teaspoon cinnamon
1 large egg, lightly beaten
1½ teaspoon vegetable oil
¾ cup honey
1 cup ripe persimmon pulp, mashed

Method

Pre-heat the oven to 180°C. Grease a 12-hole cup capacity) muffin pan.

In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients.

Add wet ingredients to dry ingredients. Gently fold together until just combined. over-mixing will create a tough muffin.

Spoon into muffin pan, bake for 15¬18 minutes or until the tops bounce back. Serve warm or cooled.

Makes 12

Ingredients

250g fresh mushrooms
½ cup olive oil
2 teaspoons vinegar
2 teaspoons lemon juice
1 teaspoon salt
½ teaspoon dried basil (or 1 teaspoon fresh basil)
¼ teaspoon dry mustard
1/8 teaspoons pepper
1 clove garlic, crushed
cherry tomatoes (cut in half)
baby spinach

Method

To make marinade shake together all the ingredients except mushrooms, cherry tomatoes and spinach.

Combine marinade with mushrooms and leave in the refrigerator overnight to blend flavours.

Fold the cherry tomatoes and baby spinach through mushrooms. Serve in a glass dish.

Author

Elaine Hamlet
Epping

Makes around 1½ litres.

Ingredients

3 cups (750ml) water
1½ cups (375ml) white vinegar
¼ cup (55g) salt
½ cauliflower (400g)
1 medium turnip (230g)
beetroot (300g)
1 clove garlic, thinly sliced

Method

Prepare the vegetables:

Ingredients

1 bunch of mint
a few leaves of basil (we had a few stragglers in the garden so we threw them in)
1 small packet of pine nuts (or pistacio nuts)
olive oil
juice of 1 lime
grated cheese: parmesan but whatever you have to hand works too
minced garlic – 2 teaspoons (but vary to your own taste)
salt and pepper to season

Method

Put all ingredients into food processor and whizz up.

Add olive oil slowly until you have your desired consistency.  Taste as you go and season to your own taste.

Keeps in the fridge for ages (not that it will last that long).

Makes 8 jars

Ingredients

3kg mulberries, pulped
1kg apples, preserved from earlier season
juice of 2 lemons
750g sugar for each 1kg of fruit

Method

Peel apples and cook in a little water until tender. Add mulberries and lemon juice.

When boiling, add the sugar gradually, carefully stirring to dissolve and boil until the jam sets. It usually does not need the whole amount of sugar.

Can use frozen mulberries. Also try guavas instead of mulberries.

Author

Helen Vavala
Yarrambat

Ingredients

1 teaspoon olive oil
1 medium brown onion
1¼ cup arborio rice
4 bay leaves
sprig fresh rosemary
4 cups veggie stock
½ cup white wine (or more stock if you don’t want to add wine)
¾ cup green peas
¼ cup grated parmesan
350g mushrooms (I use Swiss brown)

Method

Chop onion finely and cook in oil for 3-4 minutes without browning.

Add arborio and rosemary sprig and bay leaves and stir for 2 minutes.

Add stock 1 cup at a time until each is absorbed. Stir often (this recipe requires you to stay with the pan and keep an eye on the risotto throughout cooking!).

Add chopped mushrooms and peas and wine and cook until all liquid is absorbed.

Serve topped with grated parmesan.

Author

Rachel Bishop
Greensborough

A savoury, creamy dip with the spicy flavour of nasturtium.

Ingredients

100g cream cheese
2 tablespoons of young nasturtium leaves, shredded
3 nasturtium flowers

Method

Blend the chopped nasturtium leaves with the cream cheese and serve in a bowl decorated with the flowers.

Author

Jo Douglas
Hurstbridge

Salsa verde is a paste-like green sauce, often served with meat dishes to add a bit of a real peppery bite.

Ingredients

1 cup smallish nasturtium leaves (the large ones have a very strong flavour but are fine if you wish to use them)
1 cup other green herbs, such as basil, rocket, mustard, shallots or cress
½ cup olive oil
3 cloves garlic, chopped
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar

Method

Add everything except the oil to the blender or bowl of the food processor. While the blender or processor is running to puree the ingredients, slowly drizzle in the oil. The finished consistency should be similar to thick gravy.

Check for seasoning and add salt and/or pepper if necessary.

Serve some drizzled over the beef cheeks with a little extra on the side.

Salsa verde is best used fresh. Use it to spice up sausages, chicken, fish or rissoles as often as you like!

Author

Jo Douglas
Hurstbridge

Ingredients

about 85g young nettles
1 onion, diced
350g diced potato
1 teaspoon butter
1½ litre stock
1 teaspoon mixed fresh sage, marjoram or basil
2 teaspoons milk powder or cream if you have it
butter, to serve (optional)
grated cheese to serve

Method

Pick the nettles using gloves, wash well and shake off excess water. Place in a saucepan with a little water and cook till tender. Allow to cool, then chop up.

Saute the onion and potato in butter until golden and add the stock.

Simmer till cooked, add nettles and other herbs. Simmer again for 15 minutes. Allow to stand in a warm place for a while. Blend in the milk or cream and serve dotted with butter or grated cheese.

Variations:

Many fruit, leaves and herbs are suitable to make jellies, using a similar recipe to the one above. In autumn you may like to make parsley, scented geranium leaf, apple, quince or feijoa jellies. In Spring try mint jelly and in Summer lilly pilly or red currant jellies.

Author

Jo Douglas
Hurstbridge

Oca is a tuber, 3 to 10cm long. It can be eaten raw or steamed, baked or boiled after thoroughly washing to remove the dirt. However, try this tasty curry.
Serves 4

Ingredients

1 teaspoon oil
40g unsalted butter
1-2 green chillies, halved and finely sliced
½ teaspoon cumin seeds
½ teaspoon mustard seeds
2 medium onions, halved and finely sliced
2cm fresh ginger, peeled and grated
3 garlic cloves, halved and finely sliced
2 teaspoons ground coriander
1 teaspoon garam masala
½ teaspoon turmeric
650g oca, scrubbed and cut into chunks
300ml chicken or vegetable stock
250g spinach or other green leaved vegetable, destalked and chopped
juice of half lemon
salt and freshly ground pepper

Method

Warm the oil and half the butter in a large saucepan over medium heat.

Once the butter stops foaming, add the chillies, mustard and cumin seeds, and cook until mustard seeds pop.

Add the onion, stir until well coated and sautee over medium heat until they start to turn golden, about 15 minutes.

Add the rest of the butter, ginger, garlic, coriander, garam masala and turmeric and cook, stirring for another couple of minutes.

Add the oca and serve for 5 minutes.

Pour in the stock and cook, covered, until the oca is tender, about 12¬15 minutes.

Stir in the greens and cook until just wilted.

Pour in the lemon juice, season if necessary and serve in bowls with a dollop of yoghurt.

Serves 4 as a side

Ingredients

1 teaspoon olive oil
2 cups okra, washed and trimmed and roughly chopped
1 tomato, diced
2 spring onions, sliced on the diagonal
1 lemon, juice and rind (or omit and use lemon thyme)
2 teaspoons fresh thyme (or 1 teaspoons dried thyme)
1 teaspoon shiro miso paste dissolved in ¼ cup water
1 cup cashews, toasted

Method

Heat a pan and add the oil. Now toss in the okra and cook for 2 minutes. Then add all the other ingredients, apart from the cashews, and cook over a medium heat for about 5 minutes. Taste for seasoning. Stir the cashews through just before serving.

This makes enough for a very large feast of fresh, homegrown vegetables. You can easily half it to make enough to serve 2 people.

So simple, yet tastes so good using freshly picked herbs and home grown veggies.

Ingredients

1 eggplant
2 onions
2 cloves garlic
2 red capsicums
2 zucchini
2 tablespoons tomato paste
2 cups tomatoes
2 tablespoons freshly picked herbs
3 tablespoons olive oil

Method

Chop all vegetables into even sized chunks. Crush garlic.

Place 1 tablespoon of oil into a large mixing bowl. Add eggplant and toss until coated with the oil.

Heat a large wok, deep frypan or wide saucepan over high heat.

Add eggplant to the pan. Try not to stir the eggplant too much but turn it

Method

ically with tongs so it browns on all sides. Place a lid on the pan between each time you turn the eggplants.

When the eggplant is tender and soft, remove and set aside. Leave the pan on the heat as the zucchini is coming next.

Place the zucchini in the large mixing bowl with another tablespoon of oil and toss. Fry the zucchini as you did the eggplant. Remove it and place it with the eggplant. Place the onion and capsicum in the large mixing bowl with remaining oil. Toss to combine.

Fry the onion and capsicum until soft and tender. Add the garlic and tomato paste and stir for one minute. Add the tomatoes. When mixture boils, place zucchini and eggplant back in to the saucepan. Bring to boil again and reduce heat to a simmer. Simmer until tomato thickens.

Season, and stir through chopped fresh herbs and serve with either cous cous, polenta, rice, potatoes, pasta etc.

Author

Jo Douglas
Hurstbridge

Ingredients

2 salmon fillets
2 oranges, juiced
1 teaspoon grated fresh ginger
1 large clove garlic, crushed
2 teaspoons red current jelly or a slurp of cumquat schnapps or a teaspoon of green Thai curry paste

Method

In a microwave-proof dish mix the orange juice with the flavourings.

Place salmon, skin side up, into the mix and marinate for an hour or even overnight.

Microwave 3 minutes on high, turn over the fillets and cook for a further 2 minutes.

Alternatively, fry for 3 minutes in a hot pan and then finish off in a hot (230°C) oven for 5 minutes.

Leave for a couple of minutes while you prepare the couscous.

Serve on a bed of couscous, garnished with coriander or parsley.

Variation: use lemon juice in place orange juice.

Author

Vera Herman
Greensborough

Ingredients

250g of your favourite oyster mushroom
1 tablespoon of garlic
2 tablespoons of butter, chopped into small cubes
Feta cheese
Salt and pepper
Chilli flakes

Method

In a good quality, non-stick frying pan, add your 250g of freshly chopped oyster mushrooms. Chop them up into little strips about 5cm long. Do not add any oil or butter to the pan at the start. Let the mushrooms cook for 8 to 10 minutes on a medium to medium-high heat. Turn the mushrooms with a wooden spatula to make sure that they cook evenly and don’t stick to the bottom of the pan.

After the mushrooms have been cooking for 8 to 10 minutes, add the garlic, salt, pepper and chilli flakes (you choose the amounts). Once the garlic has been heated and worked through the mushrooms, reduce the heat and add the butter. Work the butter through the mushrooms.

Once the butter is melted and been absorbed by the mushrooms, it is time to serve up. When the mushrooms are on the plate, crumble some feta cheese over the top and work it through the dish.

I like to have this with a poached egg and some fresh salad greens for lunch but it can also work well for a side dish.

I eat this dish multiple times a week so I like to mix it up a bit. Sometimes I squeeze a bit of lemon juice over the mushrooms at the end, or I will add some finely chopped spring onions (add these just before I add the salt and pepper). You can also add half a red onion to the recipe if you like (add this after the mushrooms have been cooking for about 5 minutes).

Lastly, the reason I do not add any oil or butter at the beginning is because mushrooms have a high moisture content and I like to reduce that moisture. Also, mushrooms are like sponges so, when you add butter, the mushrooms just absorb it.

Author

Matthew Robison
Melbourne Gourmet Mushrooms

Those of us who let our parsley go to seed last autumn now have an overabundance of young fresh parsley. It is lush and green and smelling delicious. Much too nice for the compost heap but most of us really only use a few sprigs to flavor a sauce or casserole, or maybe use some in a stuffing or tabbouleh. So, what can you do with a whole lawn of it? Well, here is one tasty answer: parsley pesto. It uses quite a lot of parsley to make quite a small amount of pesto.

The following recipe is simple and can be adapted to include ingredients from your pantry. It is great as a dip with biscuits or raw vegetables, very tasty on pasta or pizza, in soup, on jacket potatoes, and goes well on bread as a butter substitute when making sandwiches.

Ingredients

2 cups parsley leaves
1 cup of pecan nuts
4 small cloves garlic
a little salt if desired
pepper
½ cup olive oil
½ cup parmesan cheese

Method

Process parsley, pecans, salt and garlic until almost smooth

With motor running, add oil in a slow steady stream and process to combine, scraping down sides occasionally as necessary.

Check the consistency and add a teaspoon or two of water if it is too dry and process to combine.

Transfer to a bowl, add parmesan and stir to combine. Add salt if required

Variations

Vary the amount and variety of nuts. Nothing is set in stone. So far I have tried almonds, walnuts and hazelnuts. I have also varied the amounts of garlic and parmesan.

Use a little more oil if you like.

It is quite tasty without cheese if you want dairy-free.

Storage

Store it in a covered jar in the fridge with a layer of oil over the top. It should keep for a few weeks. If you use part of the jar, just top up the oil coating and store as previously.

It freezes well with or without cheese. It tends to be a bit stiff when de-frosted – especially if it is frozen with cheese in it – so add a little oil or water or cider vinegar or lemon juice to soften if required.

Author

Pam Jenkins
Research

Gluten and dairy free.

Ingredients

1½ cups gluten free plain flour
½ cup sugar
2 teaspoons baking powder (gluten free)
¼ cup milk, soy
3 eggs
125g margarine, melted
1 teaspoon salt
1 teaspoon ground cinnamon
2 medium peaches, diced

For crumble topping:
½ cup chopped pecans
1/3 cup brown sugar
¼ cup plain flour, gluten free
1 teaspoon cinnamon
prepare crumble topping by combining all ingredients until they are like breadcrumbs

Method

Combine flour, salt, sugar, baking powder and cinnamon in a bowl.

Combine soya milk, melted margarine and eggs in a separate bowl.

Make a well in the centre of the dried ingredients. Add the milk mixture and stir until combined.

Add peaches.

Spoon into 12 muffin pans, well greased of lined with paper.

Top muffin mixture with crumble topping. Cook in moderate oven, (180°C), for 20-25 minutes.

Will keep in sealed container for a week.

Author

Louisa Green
Luscious Catering, St Andrews

Method

The salad:
ripe peaches
rocket
watercress

The spice mix:
100g walnuts could be macadamia nuts
2 teaspoons coriander seeds
½ teaspoon lemon myrtle
½ teaspoon aniseed myrtle
1 teaspoon mountain pepper
½ teaspoon bush tomato

Grind all spices finely.
Grind or pound nuts coarsely.

The dressing:
100g butter
1 lemon
salt to taste

Method

Brown butter in a warm pan, add a quarter of the spice blend and the lemon juice. Remove from heat.

Halve peaches taking the stones out. Add rocket and watercress and mix.

Pile the peaches and greens onto a plate, pour the hot vinaigrette over the top and sprinkle remaining spice mix and nuts over the top.

Ingredients

1 super ripe persimmon
50g mascarpone
drizzle honey
5ml amaretto

Method

Place the persimmon in the freezer for 24 hours but remember to move from the freezer 2 hours before serving (just soft to the touch).

Slice the persimmon in half and drizzle 2½ml of amaretto over both cut sides.

Fold another 2½ml amaretto into 50g mascarpone and serve over the persimmon.

Spoon 2ml honey over the persimmon and mascarpone.

These pickled green beans are a tasty starter or addition to sandwiches. They will last for years when stored in a light-protected, cool space. Once opened, store in the fridge.
The recipe can also be done with cucumbers.

Ingredients

For 2-3kg of green beans:
Fresh dill as a sprig (do not chop)
2-3 teaspoons yellow mustard seeds
Fresh onion rings
7-10 peppercorns
Optionally, one chilli pepper

For the brine:
3 litres water
1/2 litre white or wine vinegar
150g sugar
100g salt

Method

Wash the beans in cold water. Cut off the ends and then cut in half or shorter.

Blanch for 5-10 minutes in boiling water.

Discard the water and put the beans into preserving glasses (e.g jam glasses will do just fine).

Add all the other ingredients.

Prepare the brine by stirring the water and vinegar until the salt and sugar have dissolved.

Fill the glasses with the brine so that the beans are just covered. Close the lid.

Place in a large pot, fill with water to about a quarter of the height of the glasses – use a special preserving pot (Fowler type with double bottom) or place a wooden board under the glasses to prevent cracking when pot base is heating up.

Bring to the boil, keep boiling for about 10 minutes, then let cool in the pot.

Author

Sylvester Hive Community Garden
Preston

Ingredients

1 cup tree onions
2/3 cup seasoned rice vinegar (or ½ cup rice vinegar plus 3 tablespoons sugar)
salt to taste

Method

Separate onions, trim ends, peel, rinse, and drain. In a pan, combine onions and vinegar.

Bring to a boil over high heat. Boil, uncovered, for 1 minute. Pour into a wide-mouthed jar and seal. Keeps for up to 1 month.

Serves 6

Plan ahead of time to let the lamb marinate before grilling the kebabs. These lamb kebabs also make a great party appetiser.

Pomegranate syrup not only tastes good, it is beneficial for your immune system, can lower cholesterol and is full of vitamin B.

Ingredients

½ cup pomegranate syrup
1/3 cups olive oil
1 teaspoon lemon juice
½-1 teaspoon salt
¼ teaspoon pepper
2 cloves garlic, minced or pressed
2 pounds boneless lamb shoulder or leg, cut into 4cm cubes

Method

In a large zip-top bag, combine pomegranate syrup, olive oil, lemon juice, salt, pepper, and garlic. Add lamb, squeeze out the air, seal the bag, and toss to coat.

Refrigerate at least 6 hours or overnight.

Remove lamb from marinade with a slotted spoon, reserving marinade.

Thread lamb onto metal skewers. (If using wooden skewers, be sure to soak them in water at least one hour before adding lamb.) Grill lamb kebabs over medium heat, turning often and basting with reserved marinade until lamb is browned on the outside, but medium-rare on the inside, about 10 to 15 minutes.

Author

Pam Jenkins
Diamond Creek

Perhaps the most maligned ‘weed’ in certain areas, ‘onion weed’ (Allium triquetrum) is actually one of winter’s wonder weeds. The only weed which truly tastes (and smells) like an allium, it grows abundantly over winter. During winter, there is no need to spend money on expensive leeks for the potato and leek soup – its weedy ‘cousin’ is superior by far! Not only is it one of the most economical soups one could make over winter, it is delicious and incredibly simple to make. Onion weed can also be added to other soups, particularly Jerusalem artichoke, pumpkin, or broccoli. Some finely chopped stems and the little white flowers make a pretty garnish for soups, too.

Ingredients

1 kg potatoes (not waxy ones)
150g onion weed – roughly chopped
1 litre vegetable or chicken stock
A generous pinch each of salt, pepper and chilli powder

Method

Boil the potatoes until just soft.

Put the potatoes, onion weed and stock into a food processor and blend until smooth. Simmer gently, stirring, for about ten minutes to allow the flavours to combine.

Add the salt, pepper and chilli powder.

Garnish with onion weed flowers if available.

Author

Doris Pozzi

Makes 12

Ingredients

1½ cups adzuki beans, soaked overnight and drained
1 onion, diced
½ teaspoon ginger, grated
1 clove garlic, crushed
2 cups pumpkin, peeled and steamed
a pinch of arame (kelp), soaked until soft then drained
2 teaspoons chives, finely chopped
½ cup coriander, finely chopped
1 teaspoon tamari (soy sauce)
½ teaspoon sesame oil
1 cup brown rice flour

Method

Put the beans in a bowl and mash with a fork. Then add the other ingredients and mix well.

Make into patties then dust with rice flour. Cook on the barbeque for about one minute on each side. Serve with yoghurt.

Ingredients

½ cup leftover veggies, any kind or a combination of several
½ cup of protein e.g. chicken or pork or beef cut up small or chickpeas or lentils
½ cup shredded cheese or cheese mix
Salt and pepper to taste

Method

Spray a frying pan with some oil. Place a tortilla or wrap flat in the pan.

Spread the shredded cheese over the wrap followed by the veggies and protein. Heat on a slow heat and start to increase to medium.

When the cheese begins to melt, use a spatula to fold in half. The tortilla or wrap should be lightly brown when ready.

Cut into 2 or 3 pieces and serve with your favourite sauce or enjoy it as is.

Author

Duang Tengtrirat
Research