Warrigal Greens With Pigeon Pea Dhal - Ingredients 4 tablespoons dried pigeon pea seeds or Chana dhal (lentils). 6 tablespoons oil 1 teaspoon onion seeds 1 teaspoon mustard seeds 4 dried chillies or to taste 400g Warrigal Greens (boiled*, chopped and drained) 1 teaspoon pulped ginger 1 Read More
Lebanese Cress Salad - Sometimes described as having a carrot or cucumber-like flavour, this ferny leaf looks a little like carrot tops. Use it to garnish, or add to salads. Pick leaves as needed – you don’t need to harvest the plant.
Comfrey Fritters - Ingredients 1 x cup flour Water or flat beer Salt, Paprika or herbs to taste Oil (olive or coconut) Method Choose your favourite flour, make a batter of flour and water (1 cup flour & enough water or flat beer Read More
Easy Sweet Leaf Stew - Boil up Sweet Leaf leaves and tips with some onion and casava in coconut water. Take off the boil and add coconut cream, chilli and soy sauce to taste. Delicious! Couldn't be more simple. I have lived on this dish. The Read More
Malabar Chestnut Sprouts - Growing sprouts Place the chestnuts in dry grass and waters them. One week later the sprouts are ready to eat! These sprouts have a fresh, crunchy, nutty taste and are absolutely delicious! Ingredients: 1/2 T butter 1 T olive oil Read More
Cassava Cake - Cassava cake is one of the Filipino delicacies or “kakanin”, it can be soft and chewy or firm. It is easy to make and the ingredients are easy to find especially if you have cassava planted in your garden. Ingredients: Read More
Rosella Jam - Cook the rosellas with a little water, until soft, and puree in a blender. Measure how many cups of pulp, and add to it half the measurement in sugar. Bring to the boil and simmer, until a tablespoon of the Read More
Lemon Grass Infused Red Curry - Lemongrass (takrai) Use the pale lower end of the stalk which can be chopped finely, or bruise the tougher green part of the stem with a pestle, if larger pieces are called for. Lemongrass can be used in curry pastes, Read More
Aibika Lasagne Recipe - To make a Vegetarian version simply replace meat with sliced baked/flame grilled eggplant slices (quite thick cuts) topped with your favourite herbs e.g. marjoram, oregano, parsley etc. Bechemal sauce: 90g butter, plus extra for greasing 3/4 cup plain flour (I Read More
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