Poached Winter Fruits
Serves 4
10 dried apricot halves
7 dried peach halves
6 prunes, stones removed
6 dried figs, cut in half
1 cinnamon stick
1 orange
125ml apple juice
1 vanilla bean, split and scrape out the seeds
2 pears, peeled and cut into quarters
2 apples, peeled and cut into quarters
1tbps raw sugar or honey
Put the apricots, prune, peaches, figs, cinnamon, vanilla pod […]
Turnips - Veg of the Month July 2010
What is it?
Turnips are a root vegetable related to radishes and mustards. They are of a round shape, with a flat top and a root which tapers to a point. Their skin is almost smooth and can be green, or white with green or purple bands at the top. The leaves of turnips can be […]
What’s In Season July 2010
Wonderful Walnuts.
There are plenty of wonderful walnuts available at the moment and I’d highly recommend you get some as they are at their freshest during the early winter months.
You can store fresh walnuts still in their shells in a cool, dry place for up to 3 months, once they are shelled it is best to […]
Banana’s - Fruit of the Month May 2010
What are they?
Bananas are sweet with firm and creamy flesh, they come prepackaged in their own yellow jackets and are available for harvest throughout the year.
Are they good for me?
Bananas are called the wonder food. As well as being a favourite and easy to eat fruit for all age groups, they have many health […]
How To Prepare Chestnuts
Chestnuts are a wonderfully versatile food, you can use them in sweet or savory dishes. 1kg of chestnuts will yield about 700g of peeled nut. They will keep in the crisper section of your fridge for about 2 weeks if covered in a paper bag.
When purchasing chestnuts look for nuts that are heavy for their […]
Vegetable of the Month - Silverbeet
What is it?This is the vegetable, with its big, dark green leaves and white veins and stalk that many Australians mistakenly call spinach. Silverbeet is in fact a close relative of both spinach and beetroot. Used for many centuries, silverbeet was mentioned in Roman writings dating back to the 3rd and 4th centuries BC. Even […]
Vegetable of the Month - March - Fennel
Courtesy www.organicfood.com.au
What is it?
Fennel is a roundish, bulbous vegetable, with a mild licorice smell and taste. Their large swollen base consists of several overlapping broad stems, forming a white to very pale green-white, firm, crisp bulb. When they are cut you can see the layers of their overlapping stems. They are a member of […]
Vegetable of the Month for February - Beetroot
What is it?
Beetroot is a root vegetable with a distinctive purple flesh. It can be eaten raw, cooked, canned or pickled. The purple colour is due to the pigments betacyanin and betaxanthin, known collectively as betalins. There are other varieties of beetroot which are coloured gold, yellow or white depending on their ratio of the […]
What’s in Season - February
Fruit
Avocado, blueberries, raspberries, strawberries, figs, grapes, limes, lychees, mangosteens, melons, nectarines, Valencia oranges, passionfruit, peaches, pears - (Williams, Howell), pineapples, plums, prickly pears, rambutan
Vegetables
Beans - (butter, flat, green, snake), beans, flat beans, butter beans, capsicum, celery, chillies, chokos, cucumber, eggplant, lettuce, salad onions, green onions, okra, peas: sugar & snap, radish, squash, sweet corn, tomatoes, […]
January Spice of the Month - Ginger
What is it?
Ginger is a spice which is used for cooking and is also consumed whole as a delicacy or medicine. It is the underground stem of the ginger plant, Zingiber officinale.
The ginger plant has a long history of cultivation, having originated in Asia. Queen Elizabeth I of England is credited with the invention of […]
