It’s bunya nut season, and though it’s not one of the bi-or-triennial bumper seasons like last year was, it is worth checking the ground around your favourite bunya pines for fallen cones. Here’s how I process them, and how to make bunya felafels.
Sometimes I think we overelaborate recipes. Last night I made a Middle Eastern style stuffed eggplants for dinner, and it was good, but when I compare it with tonight’s Pasta alla Norma, I think it was over-elaborated. In-season produce needs so little. Pasta alla Norma does justice to eggplants – so good, so much better than you would think for something that simple.
Remember fridge pickles? This is just another variation on that theme, and a really good way to use up cabbage if you are finding that the cabbage moths have ramped up to a level where the last of them have to be harvested now. If you want quick and easy, ready tomorrow, very delicious, failsafe, and will last for at least two or three weeks in the fridge (but you…
All my cabbages are maturing at once, and it won’t be long before it is a race between the cabbage moths getting them and them bolting to seed. So we are eating lots of cabbage. And this is one of the best ways I know. to use lots of cabbage. This is highly inauthentic Okonomiyaki – please don’t @ me, real Japanese cooks. This is Okonomiyaki featuring what I have…
You all know about kale chips don’t you? Kale in a form that kids will eat? That the pickiest eaters ask for as a snack? In cafes they usually deep fry it, and I find it a bit greasy like that. I like it better roasted till crisp with just a little oil and salt.
There was a time when I didn’t get the attraction of broad beans, and now I’m looking forward to a couple of months of deliciousness. Not enough yet to be a meal all on their own so they are going into soup. They’ll be in the slow cooker all this sunny, solar powered day, with leeks, carrots, celery, some mature tromboncino that I’ve just harvested for seed (which will dissolve…
There are a million versions of Green Goddess dressing on the internet. So this is my garden-based version. It will keep for a few days in the fridge, but it’s so easy to make, it’s best made fresh when you want it. We had half of this batch drizzled over roast carrots, celeriac, parsnips, beets, sweet potato, red onions, and cauliflower, and the rest dollopped on poached eggs on sourdough…