Recipe Tag

Eat your garden: Tomato sugo

Sugo 1 kg (over)ripe tomatoes, roughly chopped 2 onions, sliced 4 cloves garlic, diced olive oil (enough to coat ingredients) salt and pepper (to taste) dried herbs (eg. oregano, thyme) fresh herbs (eg. basil) Place all ingredients except the fresh herbs into a large roasting…

READ MORE
02 Mar 2015 Posted by TPGCo in Eat Your Garden no comments

Eat your garden: Fig jam

Fig Jam 1/2 C water 1 kg figs, roughly chopped 1 kg sugar 5 tsp citric acid (reduces sweetness and aids setting process) splash brandy (acts as a preservative) Place water in bottom of medium saucepan, add figs, turn on medium-high heat. Once the figs…

READ MORE
19 Feb 2015 Posted by TPGCo in Eat Your Garden no comments

Eat your garden: Baby Spinach & Mushrooms

Sauteed baby spinach & mushrooms olive oil 1 small onion, diced 3 cloves garlic, finely chopped 1kg mushrooms various (eg.  Portobello, Swiss Brown, Pearl Oyster), chopped into 1cm thick slices 4 C baby spinach, torn into large mouthful sizes 1/2 C basil, roughly torn in…

READ MORE
09 Nov 2013 Posted by TPGCo in Eat Your Garden no comments

Eat your garden: Strawberry syrup

Strawberry syrup (to use diluted as cordial or neat for a coulis or icecream topping) 1.5kg strawberries, hulled zest & juice of 1/2 lemon 1.5L water sugar 1 1/4 Tbs tartaric acid* Place strawberries, lemon juice, zest & water in a large saucepan, bring to…

READ MORE
05 Jan 2013 Posted by TPGCo in Eat Your Garden no comments

Eat your garden: Tomato bruschetta

Tomato Bruschetta thickly sliced wood-fired bread (day old preferred) 1 clove garlic, halved 1 Tbs olive oil 4 tomatoes, diced 1/2 C basil, finely chopped salt & pepper Grill both sides of bread until lightly toasted, rub garlic halves onto hot bread. Combine oil, tomatoes,…

READ MORE
14 Dec 2012 Posted by TPGCo in Eat Your Garden no comments

Eat your garden: Mint sauce

Mint Sauce (for roast lamb, steamed peas, just generally..) 3/4 C mint, finely chopped 1/4 C hot water 2 tsp sugar 1/2 C white vinegar Pour boiling water over chopped mint, add sugar and vinegar, stir and serve. Makes 1 cup

READ MORE
02 Dec 2012 Posted by TPGCo in Eat Your Garden no comments

getcooking

getwatching

Facebook