This is just my Pumpkin and Feta tartlets baked as a pie instead, and with the feta crumbled over the top rather than blended in with the egg mix. And with an olive oil crust, though you could just as easily make it with a wholemeal shortcrust pastry instead. Worth a post though because it was so good.
These very inauthentic teff-less injera have become somewhat of a staple in our house, preferred to chapati for going with curry, preferred to flatbread for going with tagines, preferred to crepes for going with creamy garlic mushrooms. And all the better because, if you have sourdough starter, they are practically instant. Recipe:
The recipe makes 12 tartlets. They are perfect for lunch boxes, or party finger food – which is where these went. These are really quick and simple, and they were a party hit
The macadamias are just getting cured enough to start using now, and the pumpkin stack on the verandah shows no signs of going down. This recipe makes 10. That many is easy to make and they are at their best fresh. And they are a bit too good. If you make more everyone will just eat them, and unless you have a big household you really can’t call 20 in…
I heard a mad story last October about a Northern Territory farmer growing out of season pumpkins for Halloween carving. It isn’t easy growing pumpkins out of season. No wonder they cost a fortune.And here, at the moment, the verandah stack grows. The wheelbarrow in the garden is full. Food waste is an odd concept.
This recipe uses treacle, which is just as healthy as maple syrup and much more local. I also uses 1½ cups of pumpkin puree which makes no dent at all in the pumpkin pile but at least makes me feel like I’m trying.
My friend Joe is gluten intolerant, and not very dairy tolerant either which makes making dessert for him a pain in the ass but I love him so here is my best, Joe friendly dessert recipe.