Fang’s Fuss Free Fruit Slice

Variations of this recipe can be found in school fete fundraiser cookbooks, vintage magazines and probably your Aunty’s kitchen.  It may not be a trendy ingredient but a tin of Condensed Milk (which is milk and sugar) has been the backbone of Australian rural and city kitchens for years and with good reason. It doesn’t need refrigeration, has a long shelf life and often replaces butter and eggs in baking and dessert recipes.  Whilst the fat and sugar content needs to be observed – this makes a generous sized Fruit Slice and can be cut into small portion sizes.  There is also the option of freezing some for later. 

The ingredient list is very flexible – add the fruits and nuts that you enjoy or change it from time to time for a different flavour combination.  Either way, it is a quick, easy and filling slice – Enjoy!

And no – I’m not revealing the identity of “Fang”.

Preparation:     5 – 10 minutes

Cooking:          30 – 40 minutes

Tell the hungry hangers-on they will need to wait at least 30 minutes for it to cool (good luck)

Ingredients

400 gram tin condensed milk (approx. size)

300 gram mixture of dried fruits - your choice. I like a combo of ‘mixed fruit’ and always add a good handful dried cranberries for their ruby colour plus that tart zingy zing.

1 teaspoon of ground spices – your choice or combo of cinnamon, nutmeg or cloves

100 gram of nuts and seeds – I like a combo of slivered almonds, pistachios, seed mix including pumpkin seeds, pine nuts and sunflower seeds plus some chia seeds

A small palmful (about 1 ½  -  2 tablespoons) each of Rolled Oats and shredded coconut

1 cup of sifted Self Raising Flour

Option:  Flaked Almonds to sprinkle over the top.

  

Method

Preheat oven to 155 - 160˚ C and line a rectangular oven dish (approx. 29cm x 18cm x 5cm) with baking paper.

Using a large bowl, mix all the ingredients together so they are evenly distributed.  

Pour into the oven dish and smooth the top slightly.  Sprinkle over the flaked almonds and push them in, ever so lightly so they adhere to the mix.

Bake for 30 – 40 minutes depending on your oven.  Check at 30 minutes.  This is usually long enough. Should be firm to the touch and a nice golden colour on the almond topping.

Leave in the tray to cool and firm up for 15 minutes. Remove and cool on a rack. Slice into bite size pieces.

                                                     Enjoy!   Colleen

Eggs Benedict with homemade Hollandaise

Eggs Benedict with homemade Hollandaise

Great to make yourself with the freshest ingredients, organic eggs and Pancetta.

Hollandaise Sauce

Ingredients

3 egg yolks
6 tablespoon softened butter
Salt
White pepper
1 tablespoon lemon juice

Method

Place 3 egg yolks in a heatproof bowl over a bowl of just simmering water. (Don't let the dish touch the simmering water)

Whisk eggs until light, then add butter 1 tablespoon at a time.

Whisk continually until mixture thickens, this may take 10 minutes but your patience will be rewarded.

Season with salt and pepper and add lemon juice.

Serve over perfectly poached eggs and grilled Pancetta on English muffins, sprinkle with chopped parsley.

You will taste the difference to bottled Hollandaise, I guarantee.


Delicious treat now and again.

Tip
Add a dash of vinegar to your boiling water for the perfect poached egg, holds the white together.

Mamma Marmalade

Le Dîner En Blanc Brisbane 2014 Special Report.

  

     

Feed your Inner Cook    - A Special Report  

  Le Dîner En Blanc Brisbane    2014 
Brisbane put on a spectacular October Spring Evening for our 3rd annual Dîner En Blanc.  Anticipation built as 2,000 folks decked out in white ensembles were transported from locations across Brisbane to assemble at the secret location - Roma Street Parklands. Surrounded by water features, magnificent trees and curious onlookers we quickly transformed the city parklands into a convivial open air picnic.  People laughed, chatted, made new friends, marvelled at the creativity of table decorations and witty outfits as they wined, dined and danced .  All too soon it was time to depart taking everything home - including happy memories of a whimsical special evening.  
Thank you to all the organisers, volunteers and guests who helped make this such a magical and special night. Merci.      

                                                                                   

                                       Menu Pour Monsieur et Mademoiselle   

                    

                                              Entrée

Succulent Roast Duck  and Crispy Spring Vegetable Rolls 2 Ways with Spiced Apple Cider Sauce  and  ' Maggie Beer’  Cabernet Wine Sauce

                  Main Course 

French Provincial Chicken Peppercorn Loaf in flaky golden pastry 

Spring Green Beans and Fresh Baby Lettuce Vinaigrette Dressing

Organic Beetroot with Sour Cream dusted with crunchy bacon crumbs And Homemade Slow cooked Tomato Relish                         

                                           

                                               

                                          

                                             Dessert                            

                          Decadent Amaretto and Sour Cherry Tart                             

                               Served with thick Amaretto Cream

                                     Sour Cherries in Rich Syrup

            Maple dusted Almonds and Amaretto biscuit crumble                                                                    

                 Cheese Platter

Selection of Australian Double Brie and Matured Cheeses Spiced Fruit Paste, Fruits, Seasonal Berries

                                      

  Bon Appétit                           

Devised and Designed   feedyourinnercook.blogspot.com.au

For more information about  Dîner en BlancBrisbane   http://brisbane.dinerenblanc.info/     

Lemony Parmesan Ricotta Fritters with Warm Brussels Sprouts and Kale Salad

During Spring in Queensland we no longer yearn for hearty casseroles but it is still a bit early for summery salads.   These Donna Hay inspired creamy lemony Ricotta Fritters match perfectly with the warm crunch from the Brussels Sprouts topped with pine nuts and optional avocado.  A final zing of fresh lemon juice adds that kick of citrus freshness to 'spring' your tastebuds to life. The fritters can be prepared ahead of time - ready for a quick cook and partnered with a salad laden with green goodness.

Ricotta Fritters         (see below for Warm Salad)

Preparation    10 minutes

Cooking          8 – 10 minutes

Serves            4

Ingredients

500 gram firm Ricotta (purchase from deli/supermarket deli) Fresh, not the tub style from chiller section 

3 tablespoons grated Parmesan cheese OR Grana Padano  (NO need for best quality)

¼ cup Self Raising Flour – sifted over the cheese

1 egg – lightly beaten

A little Sea Salt and good amount Freshly cracked black pepper

Option: if you like a little heat add some ground white pepper

Splash Olive Oil

To serve :  Wedges of Lemon

OPTIONS:  depending on what flavours you fancy.  Add any of:

small tin of drained and rinsed corn kernels

handful baby green peas -thawed if using frozen. Or precooked if using fresh.

couple of very finely sliced green shallots

stalk of fresh celery – very finely diced

couple of stalks of either parsley or mint or dill – finely shredded or thyme leaves etc etc 

Method

I find using plastic food gloves the quickest easiest way to prepare these fritters.

In a large bowl break up the ricotta cheese into crumbly texture and mix through the Parmesan, flour, salt, pepper, egg and – if using – add the optional ingredients

Form the mixture into patty size portions, about 1 ½ cm thick   OR    divide into Heaped tablespoon  segments

HINT:  At this stage

You could save onto a baking paper lined tray, cover with plastic wrap and refrigerate for half an hour before required to cook  OR  cook immediately

To cook

Heat a little Olive Oil to slick a wide frying pan or griddle.  Have on medium heat or they will burn.

Lower the fritters into the pan, flatten slightly  and cook

For 1 ½ cm fritters approx. 2 min on each side

For smaller tablespoon size – approx. 1 minute per side. 

If needed, drizzle with a little Olive Oil before turning.

Serve immediately with wedges of lemon and either salad or my Warm Salad (see below)

Warm Brussels Sprouts and Kale Salad

This should be enough for 4 as a side to the Ricotta Fritters  - add more if you like                                                                            

Preparation:  5- 10 minutes

Cooking:       10 minutes

Ingredients

Pine nuts – handful - toasted

Splash Olive Oil  and a splash of Avocado Oil

1 onion – very finely diced

1 Bacon rasher – very finely diced   OR a little Pancetta diced

½   -  1 red chilli – finely diced  (depending on your preference – leave out or add more)

300 -  400 gram small Brussels Sprouts – trimmed and quartered

2 handfuls green beans – topped, tailed and cut into 1 cm slices

150 – 200 gram Baby Spinach Leaves

150 gram Baby Kale leaves

Splash of lemon juice  and Zest from 1 lemon - reserve the lemon and serve remaining wedges on the side

Salt and Pepper to taste

OPTIONS:  some finely diced cooked beetroot   and ½ avocado sliced

Method

Use a large wide frypan

First – dry toast the pine nuts. Watch – don’t burn.  Remove from pan.

Add a little oil and soften the onions.

Stir through the bacon and chilli 

Add the Brussels sprouts and soften.

Stir through the sliced beans.

Season with a little salt and good amount of pepper

Cook then when they still retain a slight crunch remove from heat.

Toss through the spinach and kale leaves to wilt. May need to put on heat til just wilted.

Squeeze a tiny amount of lemon juice through and sprinkle over the lemon zest.

If using: top with the optional beetroot or avocado.

Sprinkle the pine nuts over just before serving. 

Serve immediately with an additional wedge of lemon

Enjoy!   Colleen

Chilli Jam Scallops with Asian Greens

So quick to prepare!

Serves 4

 

 

 

2 bunches of Chinese Broccoli trimmed, cut into 6cm lengths

20 scallops without roe

11/2 tbs chilli jam

2 tsp olive oil

1 red eschalot thinly sliced

2 tsp light soy sauce

 

 

Steam the Chinese Broccoli for 2-3 minutes until just tender. Set aside.

 

Meanwhile, toss the scallops with a tbs of the chilli jam. Heat a fry pan over medium high heat and add 1tsp of the olive oil. When hot, add the scallops and pan fry for 1 minute on each side until just cooked. Remove from the pan and cover to keep warm.

Add remaining tps oil to the pan, reduce heat to medium and add onions cooking until softened, about 3-4 mins.

Add remaining 1/2 tbs of chilli jam and broccoli, tossing to coat. Remove from heat and stir in soy sauce.

Serve vegetables with the scallops.

 

From my favourite magazine...."Delicious"

 

Cutlets



Thai Prawn Green Curry

Serves 4

 

I really enjoyed blending the ingredients for the curry paste on this dish. Such "heady"  aromas! Any leftover curry paste will keep in the fridge under 2cm of oil for up to 10 days.

 

 

Curry Paste (makes 1 cup)

 

1/3 cup coriander leaves plus 2 tbs chopped coriander stalks

4 lemongrass stems (pale part) chopped

6 long green chillies, seeds removed

3 garlic cloves, roughly chopped

5cm piece ginger, chopped

2 red Asian eschalots, chopped

1 tsp ground cumin

1 tbs fish sauce

 

 

Place all curry paste ingredients in a food processor and whiz until a smooth paste.

 

2 tbs sunflower oil

1kg peeled green prawns

200ml chicken stock

400ml coconut milk

8 kaffir lime leaves

1tbs fish sauce

2tsp brown sugar

2tbs lime juice

1 tbs green peppercorns in brine, drained

 

Heat 1 tbs of oil in a wok over medium high heat. Add 4 heaped tbs of the curry paste and stir fry for 2-3 minutes until fragrant. Add prawns, tossing to coat. Add stock, coconut milk, lime leaves, fish sauce, sugar, lime juice and peppercorns. Cook, stirring for 4-5 minutes until the prawns are cooked through. Divide the curry among bowls, garnish with some coriander leaves and served with steamed jasmine rice.

 

Cutlets



Hummus Dip

Why pay up to $7 for shop or deli bought Hummus when in a matter of 5 minutes or less you can make your own?

Another gorgeous ceramic bowl and plate from Kim.A.Aitken Ceramics (available online at www.Estherandcameron.com)


Ingredients

1 x 600g can of chickpeas (drained and rinsed)
3 garlic cloves crushed
100ml Extra Virgin Olive Oil
2 x Tablespoons tahini paste (this lasts for months in the fridge so worth the purchase)
Juice of 1 lemon
1/4 cup of water (or enough to give a smooth consistency)

Method

Place all ingredients (except water) into a bowl and using a stick blender or food processor combine.  Then add sufficient water and process to a smooth consistency.

Place in a serving dish and sprinkle sweet paprika or ground cumin on top.

Serve with toasted Turkish bread or crackers.

Great nutritious addition to school lunch boxes.

Mamma Marmalade

Lemon & Blue Cheese Pasta

Serves 4

 

 

Balance the richness of blue cheese and cream with a hint of tangy lemon zest, to give this dish a silky texture.

 

 

100g soft blue cheese, plus some extra to crumble ( I used Gorgonzola Dolci)

40g unsalted butter

400g tagliatelle or fettucini

165ml thickened cream

Grated zest of 1 lemon

2 tsp lemon thyme leaves, chopped

1/4 tsp grated nutmeg

 

 

Place blue cheese in a bowl with the butter and blend together with a fork.

Cook the pasta in a large saucepan of boiling salted water. Drain, reserving 2/3 cup of the cooking liquid. Keep pasta warm while you make sauce.

Add cheese mixture to the pan and slowly combine with the reserved cooking liquid and the cream, whisking continuously until it comes together to form a sauce.

Add the lemon zest, thyme and nutmeg. Season to taste, then return pasta to the pan and toss to combine.

Serve in warmed bowls and top with some crumbled blue cheese.

So quick to prepare and delicious to eat.

Buon Apetito!

Cutlets





Jaipuri Chicken Curry

Serves 4-6

 

Here is my version of a recipe that I cut out from the newspaper over  a decade ago. You can alter the chilli to suit your family's taste buds.
 

 

You'll need

 

8 x Chicken Marylands with skin on ( free range is preferable )

2 tblspn vegetable oil

3 cloves

3 cardamom pods

1 cinnamon stick, crumbled
2 bay leaves, crumbled

1 onion, chopped

3 large cloves garlic, crushed

1 tblspn fresh root ginger, grated

1/2-2 tspn red chilli powder, to taste

1 tspn turmeric

2 tspn coriander powder

1 x 400g chopped tomatoes

1/2 tspn garam masala

3 tbpsn chopped fresh coriander

 

Here's how

Heat oil in large saucepan and brown chicken pieces all over. Set aside on paper towels. In a small non-stick pan, add cloves, cardamom seeds, crumbled cinnamon stick and crushed bay leaves and fry until fragrant. Crush in a mortar and pestle and then tip into the pot where the chicken pieces were browned adding the onion and fry until golden brown. Add crushed garlic and grated ginger, then sprinkle with chilli, turmeric and coriander powder. Fry until fragrant. Add tomatoes and heat. Add the browned chicken pieces and stir well, bring to the boil then cover and lower heat to a simmer. Cook for 20-25 minutes until chicken is falling off the bones.
Sprinkle with garam masala and stir to combine. Top with freshly chopped coriander.
Serve with steamed basmati rice, some red dahl, natural yoghurt and poppadums.

You will love the aroma that wafts through your kitchen!

Cutlets

 

 



Flat Bread - Flat Out - fast fast fast and easy easy easy

Super easy Yoghurt Flat Bread

This is a very popular recipe with just reason.  Once you have this recipe saved, you will always have fresh bread options at your fingertips –literally!  

The serving variations are endless – I have used it to accompany a curry as a change from rice, or served with a Moroccan flavoured meal, even as a variation on bruschetta and it is delicious with eggs, bacon, mushrooms and avocado for a lazy breakfast.

Preparation and rolling:  10 minutes

Cooking:                           approx 3 -4 minutes per flatbread

TO INCREASE QUANTITIES:  simply use the 1:1 ratio and mix to your quantity - Easy!

Ingredients

250 gram SR flour – sifted

250 gram Greek Yoghurt

Good pinch salt

OPTION: During the rolling process:  Add your preference of a sprinkle of: 

dried herbs, or finely sliced fresh herbs,  or chilli flakes, cracked pepper, or finely sliced shallots

Method

Combine the ingredients and form a soft round dough.

Divide into 3 or 4 (depending what size flatbread you want)

Dust a bench or board with some sifted Flour to make a suitable rolling surface and also dust the rolling pin.  Keep the flour handy – sometimes the mix is sticky and sucks up a bit of dusting flour.

Sometimes a piece of non-stick baking paper helps.

Roll to desired thickness - not too dense - say thin pizza thickness.

During the rolling process: 

If desired, sprinkle through a little of your choice of herb/spice additions.

Continue to roll into the flatbread

Have a char grill hot and oiled, will only need to cook for a couple of minutes each side.

Use in lots of different ways – lunch, dinner even breakfast.

                        Enjoy!   Colleen

OCEAN TROUT WITH BABY LEEKS, CRUSHED POTATO & TOMATO BUTTER SAUCE

 

From Gordon Ramsay's book

"Gordon Ramsay Makes It Easy"

Serves 2

 

2 ocean trout fillets, skin on ( about 150g each)

6 gourmet potatoes

125g (half punnet) vine-ripened cherry tomatoes, halved

2 tbs olive oil, plus extra to drizzle

125g baby leeks, halved

A few spring onions, chopped

2tbs classic vinaigrette dressing

 

Tomato Butter Sauce

1 tbs olive oil

125g (half punnet) vine-ripened cherry tomatoes

1 tsp sherry vinegar

1 tsp caster sugar

21/2 tbs thick cream

25g unsalted butter, diced

1tbs chopped basil leaves.

 

Score skin side of fish fillets deeply and pat dry with paper towel.

Cook the potatoes in boiling salted water until tender. Heat oven at  190 degrees C.

For the sauce, heat the oil in a small non-stick pan, add the tomatoes and cook over low heat for 10 minutes until softened. Combine tomatoes, sugar and vinegar and blitz with a stick blender to puree. Pass through a sieve back into the pan. Add the cream and simmer for 2 minutes. Whisk in butter and basil and keep warm.

 

Put the tomato halves, cut-side up, on a baking tray, drizzle with a little olive oil and sprinkle with sea salt. Bake the tomatoes in the oven for 5 minutes. Steam the leeks until tender.

Drain the potatoes, toss with a little oil over medium high heat, then crush lightly with the back of a fork. Stir in the spring onions and the vinaigrette. Season to taste.

 

Heat oil in a non stick fry pan. Fry fish skin side down until the skin is crisp, then turn and cook for 30 seconds. Season lightly and rest in  the pan for a few minutes.

 

Pile the potatoes and leeks in the centre of 2 warm serving plates. Top with the fish, surround with the baked cherry tomatoes and serve with tomato butter sauce on the side.
I really enjoyed this combination. The sauce was very subtle and complimented the trout beautifully.

 

Cutlets

 

 





TURKISH APRICOT CHICKEN

 

 

This is an updated and spicy version of an old 70's favourite.

Thanks to Better Homes and Garden.

Serves 4

 

2 tsp sea salt

2 tsp ground cinnamon

1 tsp dried chilli flakes

2 tsp ground cumin

2 tsp ground coriander seeds

1 tsp freshly ground black pepper

2 tsp ground turmeric

8 pieces bone-in chicken thighs

  (free range)

100ml olive oil

1 brown onion, finely diced

100g fresh ginger, peeled and cut into thin matchsticks

5 garlic cloves, bruised

2 green chillies, split lengthways

2 tbs tomato paste

2 pinch saffron threads

5 thyme sprigs

Finely grated zest and juice of 1 lemon

2 tbs honey

250g dried apricots, diced

200ml white wine

2 chicken stock cubes

Fresh mint

 

1.  Put sea salt, cumin, chilli flakes, cinnamon, coriander, pepper and turmeric in a large plastic bag. Add chicken and shake to coat.

 

2. Heat oil in large heavy based pan over a high heat. Add chicken and brown on all sides. Remove from pan and set aside. Add onion, ginger, garlic, and chilli and cook for 3 minutes. Add tomato paste, saffron, thyme, lemon zest and juice, honey, apricots and wine. Stir, bring to a simmer, then return chicken to pan.

 

3. Add stock cubes and just enough water to cover the chicken. Cover and simmer over medium heat for 10 minutes. Uncover, simmer for a further 25-30 minutes or until chicken is tender and cooked through and sauce is slightly reduced. Garnish with mint.

 

Serve with couscous and natural yoghurt.

 

Tip: I like to grind the spices rather than use already ground as the aroma fills the kitchen as you grind!

 

Cutlets





Orange Maple glazed Lamb Shanks

These sticky Glazed Lamb shanks were so popular I could have made two bowls of these shanks – the bones were licked clean and the only conversation to be heard was ‘mmmm’ ‘nomnomnom’.  

I think they liked it. 
I think one shank per person is plenty but the lads disagreed and gnawed on two each.

Thanks to Donna Hay for the inspiration for such a hearty aromatic lamb recipe.

Preparation         10 minutes

Cooking              15 minutes stove-top then 3 – 3 ½ hours in the oven. Needs occasional basting

Ingredients

8 Frenched Lamb Shanks

1 tablespoon olive oil

Sea Salt and cracked pepper to taste

¾ litre salt reduced chicken stock

4 cloves garlic crushed

½ cup maple syrup. Use real maple syrup but does not need to be premium brand

1/3 cup brown sugar

1/3 cup malt vinegar

Peel of 1 well washed orange

3 sprigs rosemary

1/3 cup orange juice

Chopped mint for garnish

Method

You will need a wide deep heavy cooking pot with a tight fitting lid. I use my wide red cast iron lidded pot

Preheat oven to 180˚ C.

Season the lamb with sea salt and pepper.

On the stovetop - Heat the oil in the pan and brown the shanks, in batches if necessary.

Remove the lamb and add the stock, garlic, syrup, sugar, vinegar, rosemary, orange juice and peel. Bring to the boil the reduce heat and add the lamb shanks. 

Remove from stovetop, cover the pot ensuring lid is tightly sealed and place in oven.

Cook for 2 ½ hours checking and turning the shanks after 1 hour.

After 2 ½ hours, increase oven temp to 220 ˚ C. Remove the lid.  Roast for further 30 – 45 minutes uncovered but you need to turn and baste the shanks every 15 minutes until sauce thickens and shanks are deep golden and sticky glossy.

Remove the shanks and keep warm whilst you strain the juices and skim off the fat.

Taste and add a little more salt or pepper to your taste.

Then pour some of the sauce over the lamb and serve the remainder in a jug.

Serve with mint sauce. (Beerenburg from South Australia make a nice one if you don’t have time to make your own).

Sprinkle with finely shredded mint.

Is delicious served with either crunchy roasted potatoes or a combination of mashed potatoes, sweet potato or pumpkin and also lots of steamed greens.

                                        Enjoy!  Colleen

Inspiration for the grill from The Blonde Nomad and her Follow The Sun Adventures - Special Report

Twist on an old classic!

Following our recent visit to the Dometic Follow The Sun Launch Party and watching fellow blogger Kellie Stephenson aka The Blonde Nomad in the cooking demonstration we were inspired to create a family favourite using the humble sausage.  

When I arrived home a couple of youngsters came over and were keen to fire up the barbie and hear the sizzle of sausages - something I don't cook very often.  But I could not refuse their pleas and before long that unmistakeable aroma of snags on the barbie enveloped the yard and I too was daydreaming about "Following The Sun" and cooking in the great outdoors.

They chose: Pork and Fennel Sausages with grilled halloumi and zucchini, kale and spinach salad topped with mango chutney served on a laugen sandwich loaf.

You can follow Kellie and her adventures around Australia at…

https://www.facebook.com/theblondenomad

and read more about Dometic and their Follow the Sun Adventures at 

http://www.dometicfollowthesun.com.au/

The photos were snapped by one of the young guests and just as well they did, because dinner disappeared faster than a Public Holiday.  Hope you get a chance to "Follow the Sun" like Kellie and her family!

Sausages -  pick up your favourites (pork and fennel or lamb and rosemary perhaps) from a Great Local Aussie Butcher.  Cook on the barbie turning sausages regularly until cooked and a dark golden brown.

Salad

Grill halloumi and zucchini on an oiled grill. Finish with a generous drizzle of lemon juice, add fresh kale and spinach to your salad. Dollop a spoonful of Mango Chutney on the side.

Serve on traditional German Laugen sandwich bread which has just the right density of crunch and soft.

Mango Chutney  

(or you could use a good quality purchased one - maybe from a market or fete)

you will need sterilised jars to store your delicious Chutney

2 large mangoes - firm - chopped into chunks

2 onions, chopped
3 cloves garlic - chopped

1/2 cup sultanas
1/2 cup apple cider vinegar
1 cup brown sugar
2 tablespoons ginger - grated
2 teaspoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

Use a medium saucepan, simmer ingredients 40-45 minutes until mangoes soften. Ladle into sterilised jars and seal.

                                          Enjoy!     Colleen and her hungry visitors

Summit Organics Farm Open Day

Special Report
From Mamma Marmalade

Farmer's markets provide the opportunity for city folk to support local farmers.  Just imagine if you had the chance to visit the farm where your wonderful organic herbs and vegetables are grown.  That is just the opportunity we enjoyed when Summit Organics held their recent farm walk.  On a chilly winter morning we gathered to listen to Rod and Tania explain how they raise the seedlings nurturing them until it is time to transplant into the fields.

Time to walk up the steep road to where the 6 acres of vegetables are grown.  We stop at the compost and soil preparation area for a talk on the importance of getting the growing medium just right, so as to nurture the plants.  Strong, healthy plants are more capable of fending off bugs and disease.

Then we saw row after row of gorgeous healthy certified organic vegetables, Carrots, celery, Asian greens, kale, parsley, coriander and more.

To keep their Organic certification is an extremely high labour and dollar investment so let's do our bit to support organic farmers.  Click on the link below to find out where they sell their outstanding produce.

And then to top of a great morning we are treated to farm grown Vegetable or Pumpkin Soup washed down with some delicious Lemon Myrtle and ginger cordial.

Summit Organics is situated 20 kilometres west of Uki  Northern NSW.
 

The farm is a family-owned 338-acre (128 hectare) property, right next to the World Heritage-listed Border Ranges National Park. The vegetable production area is an intensive market garden and utilises approximately six acres.

summitorganics.com

Potato Latkes

Want something a little more special for weekend breakfasts?  Whip up a batch of these healthier hash browns (better than a packet!) and watch them disappear. Best make a double batch.  To make these gluten free, simply substitute coconut or potato flour instead of plain flour.  Or why not add some grated parmesan as my eldest son attests, everything tastes  better with cheese.

  

Ingredients

1 organic/free range egg

1 organic/free range egg yolk

1 large onion

1.2 kgs potatoes

25 grams plain flour

1 tablespoon salt flakes

2 tablespoons finely chopped chives or parsley

Oil for frying

Freshly ground black pepper

Method

Peel and grate onion and potatoes.  A food processor makes this a breeze. Place in a colander and squeeze out as much liquid.

Tip into a clean bowl, add beaten egg and extra yolk, flour, salt, pepper and herbs.

Heat oil in a heavy based frypan.

Place 2 tablespoons of mixture into the oil, flattening the mixture with a spatula.

Cook for 6-8 minutes each side until golden.

Keep warm by placing cooked latkes on a tray in a hot oven (200 degrees).

This will make them crunchy, whilst you cook the remaining mixture.

Serve topped with a dollop of crème fresh or sour cream.

Enjoy,

Mamma Marmalade