I worried a little about this week’s Muesli Bar Challenge. Scones are not that sweet – I often think their main attraction is as a vehicle for cream and jam. But I needn’t have worried. They didn’t make it to school. I dropped them off to the reviewers at the bus stop, and they were immediately unwrapped and devoured.
These days I plant even carrots out as advanced seedlings.
It’s getting a bit cold now of an evening for barbeques, but my partner still loves fishing. Fish soup is a great way to make a dinner party of the catch, and using the whole fish – head, bones and all – I feel like an ethical predator.
I’ve had a lovely weekend with my Brisbane based sister, sewing and cooking and solving the problems of the family and the world. And as…
This time of year is perfect for leafy greens in my frost free garden. The various kinds of cabbage moths and web moths have all disappeared and my predator population can keep up with everything else. The days are still shortening as we head towards the winter solstice so they are not in too much of a rush to bolt to seed. The cooler weather makes it much easier to…
In the realm of preserves as condiments, preserved lemons are top of the list.
This recipe works for lemon or lime cordial, but limes have a shorter season when fresh ones are available.
This is a dense cake, almost the texture of a steamed pudding – which means it survives well being bounced around in a lunch box.
I picked some lemon basil, dill and culantro from the garden and blended the herbs with a bit of lime juice, garlic and olive oil to make a thick marinade. We laid the fish on the banana leaves on the hot barbecue plate, spooned the marinade over the top, and put some whole cobs of corn and whole zucchini on the side. Guests arrived, opened the bottle of wine, turned…
It’s citrus season here. Lemons, limes, mandarins, grapefruit, tangelos, oranges all in such abundance even the most diligent wildlife can’t make a dent in them.