Elder trees are flowering right now and this is so, so very easy to make. It’s a lovely lightly fizzy, not too sweet, mildly alcoholic drink perfect for relaxing with friends over a long lunch.
I have one of those huge, chaotic families that are impossible to describe to someone else. And tomorrow, we’re all gathering, (outdoors, under marquees), for Christmas lunch. This year, my contributions to the table nearly all come from the garden, one way or another – icecreams made with real egg custard, passionfruit for the pav and the punch, green salad, rosemary oil sourdough crackers, and this seafood sauce.
I forgot about the party. I had half an hour to get a plate together to take. Woops. This is such a good, easy, fast recipe, and if you have sourdough culture going and rosemary in the garden, it’s all but free. And they are really good.
This rustic mulberry pie was (mostly) made by Mia, aged 4 (and three quarters – don’t dare miss the three quarters). There are layers and layers of story in it, and I don’t know which way to go, so I’ll wait to hear yours and stick with the recipe
When you find a crop or variety that likes your garden conditions, it makes food gardening look soooo easy. This is Green Sprouting Broccoli. I figure the yield is in the range of 50kg per plant, and our favourite way to eat it is as broccolini chips
Maybe a week more of mango gluttony, then it’s over for another year. So here’s the mango upside down cake recipe, so I remember it for next year.
My favourite dish to take to a party is always little tarts. They make such easily transportable finger food, so easy, and they look so party-food. Simple shortcrust pastry, lightly blind baked, then half filled with a slightly lemony cheesecake mix, topped with mango jelly. Recipe: