The picture doesn’t really do justice to the hearty, spicy, creamy goodness of this. It is one of my favourite breakfasts, and so fast and easy I often make it just for me.
This post is the basics of growing, storing and cooking beans. Beans are one of my real staples – super easy to grow, prolific, a good source of protein, soluble fiber, folate and a whole range of minerals, and the basis for a big range of recipes
I’ve made this chutney in bulk (scaled up to 8 cups of tamarillo flesh) with roast lamb for a wedding feast. But the sweetness and acidity go really really well with kangaroo fillet, cooked on a barbeque or pan fried.
Buckwheat isn’t actually a cereal, but seeds of a flowering plant from the smartweed family (which also includes weeds like dock and three cornered jack, along with rhubarb and sorrel). It is supposed to be easy to grow in the garden in the right climate – but mine isn’t right.
This is another of my favourite summer salads. This salad holds relatively well, so it’s a good one to take to a barbeque or make ahead of time. Goes really well with barbequed fish.
The first of the new season apples have just arrived at our local Farmers Market, coming down from the Tablelands (within our 160 km range as the crow flies), and there are still some late season peaches too, so just for a few weeks the seasons overlap.
After floods followed by heat wave, my garden has practically no leafy greens in it. But that’s ok. Summer salads need more crunch and cool than leaf-based salads anyway. This is one of my favourite summer salads, great with anything on a barbeque.
Super simple, and very yummy on sourdough with tomato and black pepper.
Banana season peaks in February in this part of the world (northern NSW).
I’m picking sweet corn in my garden at the moment, and even if you aren’t growing it, you should be able to find it in season at your local Farmers’ Market. This is my favourite breakfast at the moment.