scrub two medium sized waxy potatoes (I used Tasmans). Put them in a hot oven (220c) with two large beetroot, and two ears of corn...
Archive for category: recipes
Silverbeet and dill shakshuka
Add a drizzle of olive oil and a knob of butter to a medium-hot skillet (ideally you’ll want one that has a lid that more-or-less...
Celeriac remoulade with Asian flavours
For the mayo: into a stand mixer bowl, put the following: one egg, a generous tablespoon of XO sauce, a small slosh of soy sauce...
Elizabeth’s roast pumpkin risotto
Toss diced pumpkin with chopped fresh sage, olive oil, and salt, and roast in a 220° oven for about half an hour. In the meantime,...
Tiffany’s pumpkin waffles
Pumpkin waffles 😋 Ingredients 1 ½ c plain flour 3 tsp baking powder ½ tsp bicarb soda 1 tsp ground cinnamon ½ tsp ground nutmeg ½...
Louisa’s Caramelised pumpkin with beetroot, chickpeas and brassica rice
Caramelised pumpkin with beetroot, chickpeas and brassica rice. Soak half a BB bag of chick peas for a couple of hours and then boil until...
Dee’s Pumpkin gnocchi with bacon & leek
Pumpkin gnocchi with bacon & leek Ingredients 800g pumpkin 1 tbs olive oil 1 egg yolk 1/2 cup finely grated parmesan, plus extra, to serve...
Joel’s aromatic pumpkin dahl
This aromatic veggie dahl has become the envy of my work lunch room. The big portion of pumpkin makes it nice and orange and sweet....
Kathleen’s Equinox soup
Kathleen’s Equinox Soup Kathleen, my 98½ year mother, requested my help to produce a hearty soup for her Equinox celebrations. I knew I could only...
Anna’s pumpkin scones
Pumpkin Scones – I’ve been making these with a method similar to the lemonade scones method. Steam pumpkin well (I use however much comes in...