Yandina Community Gardens

You are here: Home / Archives for Recipes

Chilli Preserves (Jam & Chutney)

By

Chilli Jam

Ingredients

1 tbs olive oil

1/2 red onion thinly sliced

2 garlic clove crushed

4 long red chilli sliced

400 g tomato diced

1/2 cup brown sugar

2 tbs balsamic vinegar

2 tbs sweet chilli sauce

Method

Heat oil in a small saucepan over medium heat. Add onion, garlic and chillies. Cook until onion softens, about 3 minutes. Add tomatoes, sugar, vinegar and sweet chilli sauce. Cook, stirring, for about 10 minutes or until jam thickens. Remove from heat.

Chilli Chutney

Ingredients

1 cup red chilli chopped seeded

1 cup green apple chopped

1 cup onion chopped

1 cup raisins chopped

1 cup brown sugar

1 cup brown vinegar

1 tbs cornflour

Method

Place all ingredients in a saucepan and cook until tender. Thicken with cornflour. Bottle while hot.

Mulberry Pie

By

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 with sugar and flour.  Place one sheet pastry at the bottom of a large pie dish. Place mixture on top of pastry, then dot with butter. Cover buttered fruit with the second sheet of shortcrust pastry. Crimp edges, cut slits in upper crust and brush with milk. Let pie rest in the refrigerator for 30 minutes. Preheat oven to 200C (400F). Bake pie in preheated oven for 15 minutes. Lower oven temperature to 175C and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool. Serve with fresh cream and ice-cream.

Fruit & Savoury Pikelet Recipe

By

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 a greased heavy-base pan. Cook until bubbles begin to appear on the surface of the pikelet. Turn and brown other side.

Do the following to make a fruit pikelet:

Substitute liquids for orange & mandarine juice or any fruit juice you prefer.
Grate rind of Mandarine or other citrus.
Cut up squares of Paw Paw & Pear (1cm size). Any fruit can be used.
You can add 2 tablespoons psyllium or oats or rolled rice to give a nice texture.  It swells up & makes them light & fluffy. I love coconut in sweet pikelets… & a dash of nutmeg & cinnamon.
Fruits I use when in my cupboard… apple, banana, custard apple, pineapple, passionfruit in the liquid, any berries, sultanas & currents.  Cook in the usual way.
Do the following to make a savoury pikelet:
Wander around your garden & choose lots of your favourite edible greens.
I use 2 new tops of elderberry, 2 kale, herbs, 2 nasturtium leaves, edible weeds, spinach, mother of herbs.
Blend green leaves with 1 cut of water.. strain… measure liquid to the recipe… add water if needed.
Finely cut up spring onions… [ or onion ], garlic, celery
I add 2 tablespoons psyllium.. or oats or rolled rice to give a nice texture. It swells up makes them light & fluffy.
You can add cheese & other ingredients if your diet allows… A dash of curry powder… be adventurous.

Warrigal Greens With Pigeon Pea Dhal

By

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 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon chilli powder or to taste

2 tablespoons lemon juice

1 green chilli

Method

  1. Soak the dhal overnight in warm water, drain and rinse; place into a saucepan, cover with fresh water then boil for one hour. Drain and set aside.
  2. Heat oil in a saucepan and fry the mixed seeds and red chillies.
  3. Add drained spinach, all the spices, salt and chilli powder.
  4. Lower heat and fry for 7-10 minutes. Cool slightly.
  5. Add the dhal and the spinach mixture to a blender or food processor. Blend until required consistency (can be smooth or a bit chunky).
  6. Transfer mixture to a serving dish, add lemon juice and garnish with green chilli and coriander.

*Warrigal greens need to be boiled prior to adding to the recipe to remove the oxalates contained in the leaves.

Categories

Tags

-Featured Aibika biochar Comfrey Community Garden composting Cover crops edible leaves edible plants edible rhizomes Event events fruit fruit tree Garden Tour Good Health Growing in the sub-tropics know your plants Learning legume Living sustainably medicinal plants member event Morag Gamble native stingless bees nitrogen fixer nursery Nutrient Dense Food Open garden visit Permaculture Permaculture in action Plant Plant of the month plants Recipe Recipes Sustainable Building Sustainable Home sustainable living water plant wax-wraps Workshop workshops Yandina Community Garden Yandina community Gardens

Our Supporters

Rockcote (cob oven)
Nutritech Solutions
Yandina Feed Barn
Permaculture Noosa
Jeffers Wholesome Foods  

Permaculture People

Elizabeth Fekonia - Permaculture Real Food
Morag Gamble - Our Permaculture Life
Dee Humphreys - Eatin Garden Edible Garden Tours

NEWSLETTER