This recipe is like a cross between cauliflower cheese and macaroni cheese, and it’s perfect comfort food! The weather’s picked up again in Tassie and we’ve got some beautiful sunny days as we head into autumn, but it was getting a bit chilly for a while and I dug this recipe out! Make this to enjoy on its own, or pair it with some BBQ food. It’s great as a veggie dish, but chicken or bacon are tasty additions. I sometimes add a bit of broccoli too, for a little more colour. It can also be prepared in advance, up to the stage where it’s ready to go in the oven, giving you time to do all those other things that crop up before dinner, or relax with friends and family! (more…)
Cherry clafoutis is something that for some reason I’ve always wanted to make. I’ve got an image of it in my mind, with amazing puffy, golden batter rising around plump, juicy cherries. But cherries have always been too precious to do anything with other than just eating them, so I’ve never made it. But, recently I had a call from a neighbor saying that their cherry trees were ready for picking, and it needed doing before the birds got them! (more…)
I created this dish as a way to use some of the beans that are currently cropping really well in my new veggie patch. These borlotti beans (aka tongue of fire) are so pretty with their red streaky pods (although this colour disappears on cooking). I’ve picked these young and am eating them pods and all. Regular green beans, or French beans, would also work really well in this, but the ones I’m growing aren’t quite big enough yet! (more…)
I made this earlier in the week, after being gifted some zucchini (aka courgettes!) from our lovely neighbours. I obviously forgot to take photos of the zucchini, but they were a mixture of yellow and green which made for a very pretty dish. Also forgot to take pics of the cooking process and final result, as it came after a busy day at work and I was just trying to get food into my belly as quickly as possible! I was delighted with the result of this experiment though. Filling but not heavy, and with leftovers for lunch a couple of days later 🙂
We’re coming into spring in Tassie, although with what looks like a dusting of snow on Mount Wellington again today and highs of 14degC with an icy wind, it’s not feeling as spring-like as it was yesterday!
Anyway, my mind is filling with thoughts of (hopefully!) warm sunny days ahead, and so I decided to use my olive leaf tea as a base to create an iced version. I tried a few combinations of ingredients, but my favourite is this unsweetened iced olive leaf tea with lemon and mint. The olive leaf tea provides a rich, complex base, while the mint and lemon give it a fabulous fresh lift. (more…)
Here’s another inspiring recipe creation from Petra at FoodEatLove using my olive leaf tea as a jelly for a base in this very pretty salad. I think the jelly will add a really interesting texture to the dish, as well as the flavour. And it’s reminded me not to forget edible flowers when I’m planning my new veggie patch this spring 😊