Ingredients 1 garlic clove 1 onion, chopped 800 g white flour 50 ml olive oil40 g fresh yeast 5 g salt 5 g sugar 150 g pitted olives, chopped 120 g spinach, washed and ribs removed
The roasted flavour in this soup gives it a more robust flavour.
This spicy relish or pickle is a great way to use up extra cauliflower and it is delicious with meat and cheese.
The Australians love their meat pies, and their traditional version is a tasty meat and gravy mixture.
Ingredients 1 cup self-raising flour 1 cup Nutty Wheat 1 teaspoon baking powder ½ cup grated cheese (use a strong cheese like Gruyere) ½ cup chopped herbs (we used thyme, basil, origanum and parsley) ½ cup plain yoghurt 2 eggs ½ cup warm water 1 onion, chopped 1 tablespoon butter salt and pepper
Lettuce is a cool season crop, so gardeners will be harvesting their own supplies in the winter months. In honour of this, Chef Andy’s dish for this issue includes cooked iceberg lettuce. It’s unusual but very tasty; do try it!
4 – 6 large green tomatoes, sliced 5mm thick
A classic French recipe which is easy to make and will make hungry tummies full and satisfied.
• Line a flat serving dish with fresh salad leaves. • Add a layer of thinly sliced tomatoes. • Sprinkle over some chopped, marinated sweet piquant peppers (Annalise marinates her own home-grown peppers (a variety of Capsicum baccatum) for three months in a mix of water, vinegar and sugar). • Next comes a layer […]
This is definitely a ‘beginning of the month’ dish filled with creamy avocados, succulent prawns and spicy paprika filled sausage, doused in a sharp and sweet grapefruit and honey dressing. For an ‘end of the month’ dish simply scoop out the avocado and eat as is. Ingredients for 4