These little tarts use a strong egg custard to encase the mulberries and give them enough lunch box stamina.
Chickpeas and silver beet, livened up with lemons and olives – the nice part about it is that it is the kind of filling, low fat, very yummy soup you can snack on all day and feel good in all sorts of ways.
These are the perfect party plate. They are best cold (though in our house a good percentage don’t make it that far). If you have a garden, most of the ingredients will come out of it.
This recipe makes a dozen omelette pikelets with just three eggs.
The recipe is elegant enough to be a celebration dinner, economical for a large group, and it can be made well ahead of time. And those of you who have visited before will know my thoughts about kangaroo as the red meat of choice.
This recipe melds the last of the citrus season with the start of the egg season. It is a flourless cake with no butter but no less than six eggs.
Nowadays I quite often make a meal that features vegetables as the main, not the side dish, and I very rarely use any water that will be drained off. If you garden, fresh vegetables are so gorgeous that it is hard to improve on just serving them as themselves.
This is one of the all time most popular recipes on Witches Kitchen, and one of my favourites too.
One of the best things about Australian cuisine (besides its base in fresh produce) is its multiculturalism. We are recipe bower birds, picking up anything that is bright and shiny from other places and taking it home!
This week’s Muesli Bar Challenge recipe features oranges. It is coming to the end of the navel orange season, and once they finish there will be a gap of a few months until the beginning of the Valencia season.