Archive for July, 2010

July Swap Meet

In action giving out their gardening, growing and pest control tips, whilst enjoying Alicia's lemon curd shortbreads with a hot cuppa tea

Well the heavens held out again for our saturday harvest,  we’ve been exceptionally lucky through the winter months to be blessed with sunshine, clear skies and gentle breezes. None of those gail forced winds or driving rains that seem to have followed the following sundays.

Phoebe’s tasty tamarillos: many were consumed on site but hopefully a few made it home to take pride of place in a sauce or salad.  If you’ve got any tamarillo tips – growing or eating – please feel free to post them.

Thanks to all those winter fruit swappers – we have been gleefully making cumquat marmelade, preserving lemons and curdling lemon curd, all of which will be making a reappearance next swapmeet – that’s the harvest way. We love it. xox

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19/07/2010 at 12:10 am Leave a comment

Broccoli Strachetelli

small but tasty little morsel!

Broccoli Strachetelli

Ingredients

500 gm of Strachetelli pasta

1 head of broccoli

1 heaped tsp of preserved lemon (chopped)

1/3 cup of almonds (rough chopped)

handful of finely grated parmesan

Basil pesto

1 cup of basil leaves (well packed)

1 clove of garlic (roasted)

50 gm of pine nuts

1/3 cup of olive oil

1/3 cup of finely grated parmesan

salt and pepper to taste

To make pesto combine all ingredients in a blender (or large mortar and pestle)

Method

Cook strachetelli in plenty of water till al dente. Cut broccoli into thin slices. Toss with olive oil, preserved lemon and almonds. Roast under low grill for 1-2 minute (broccoli should be bright green). Sprinkle with parmesan and return to grill for another minute. In a pan toss pasta, pesto, and broccoli and serve.

18/07/2010 at 10:57 pm Leave a comment

feeding your sourdough starter

REPLENISHING/FEEDING YOUR STARTER

100ml water

115 gm flour

After removing 200gm of starter, you’ll need to replace it.  Add water and mix until batter like, then add flour and mix.  Make sure it’s in a non porous, airtight container and set aside until you need it again.  After 24 hours at room temperature you can use it to make a new loaf.  If you keep it in the fridge it will last a week before you need to make a new loaf (or feed it.)

18/07/2010 at 9:37 pm Leave a comment

lazy person’s sourdough

LAZY SOURDOUGH

200gm starter

325ml water

250gm bread flour

1 1/2 ts salt

Place starter in a glass or ceramic bowl, add water and mix until batter like.  Add flour and salt, mix and cover. 

Leave for 10 – 12 hours 

Add 200gm flour to the dough and turn out onto a floured board.  Knead for 1 minute and place back in the bowl (covered in a warm spot) prove for 3 – 4 hours.

Turn out onto board and knead again.  Shape into loaf and leave for another hour.  Shape into loaf and place on a tray dusted with semolina or into loaf tin.  

Bake for 30 – 40 minutes at 200°C

18/07/2010 at 9:35 pm Leave a comment


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