Pepino Melon Citrus Salad- Ingredients 2 Pepino melons, peeled, seeds removed and cubed 1 large navel orange, peeled and segmented 1 blood orange, peeled and segmented ½ medium red onion, thinly sliced into half moons 10-12 kalamata olvies, pitted and chopped Freshly picked violets… Read More
Aibika Dolmades Recipe- Ingredients: 15-20 fresh Aibika leaves 3 tablespoons olive oil 1 large onion, finely chopped 1/2 cup (100g) brown rice, rinsed and drained 2 tablespoons pine nuts 2 tablespoons currants 2 tablespoons finely chopped flat-leaf parsley 1½ tablespoons finely chopped mint… Read More
Yacon Chicken Vegetable Curry- I have eaten Yacon roasted with other root vegetables. It has a delicious juicy, crunchy texture but is not over-sweet when cooked. Yacon can also be boiled, cubed and placed in stews and casseroles, grated in a slaw salad, cubed… Read More
Mulberry Pie- Ingredients 3 cups mulberries 1 1/4 cups white sugar or honey 1/4 cup plain flour 2 sheets shortcrust pastry, thawed (or use your favourite pie crust recipe) 2 tablespoons butter 1 tablespoon milk Method In a large bowl, mix berries… Read More
Fruit & Savoury Pikelet Recipe- Basic Pikelet Recipe Ingredients 1 cup self-raising flour 2 tbs caster sugar 1 egg lightly beaten 3/4 cup milk Method Combine flour and sugar in medium bowl. Gradually whisk in egg and milk to make a thick, smooth batter. Drop dessertspoons of mixture into… Read More
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. Read More
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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