Sometimes the simpler it is to make the sweeter it is! This recipe is based on one from Donna Hays cookbook for kids and it has been a good one for our 11year old budding chef. She has been known to whip it up before friends come for dinner. So this seasons recipe is not straight from the garden or for a good cause.. it’s just yummy!
Adapted from Donna Hay
- 200g dark cooking chocolate, broken into pieces
- 45g of butter
- ½ cup of cream
- 4 egg whites
- 3 table spoons of sugar
- Place the chocolate, butter and cream in the saucepan over a very low heat. Stir until the chocolate has melted, then take of the heat and allow to cool.
- Put the egg whites in the bowl of an electric mixer and beat until light and foamy. Sprinkle with the sugar and beat until the egg white has peaks that stand up.
- Fold the egg white into the chocolate mixture with a metal spoon, being careful not to stir out the air. Pour the mousse into glasses and refrigerate until firm.
I grew up on a farm and in the summer we worked hard in the heat mustering sheep and cattle and harvesting we got very hot! What made it all OK was Mums Lemon Cordial when we got home. It is based on a Stephanie Alexander recipe, but mum added a couple of extras. I hope you, your friends and family enjoy it as much as we do!
Lemon Cordial or Lemonade you choose!
We asked our lovely client and friend Imby if she would share a recipe for our newsletter. She came back to us with Melting Moments and as she said…. ‘Passionfruits come from the garden 🙂 xx’ and they do!!
Adapted from Donna Hay
This season’s recipe is a soup by Greg Doyle (formally of Pier Restaurant, awarded 3 Hats and Australia’s Best Restaurant) for the Two Good Soup program developed by IOOSK (Inside Out Organic Soup Kitchen). One bowl of warming healthy soup purchased by you enables IOOSK to provide soup for those who need it this winter. This includes women who have fled domestic violence and are living in shelters, young mums living in crisis accommodation and patrons of the soup kitchen. Enjoy making this Minestrone Soup and let’s hope it inspires you to be involved this winter. We will keep you posted with more details.
- Swiss chard
- Cavolo nero
- Cannellini beans
At the end of last year we had the rewarding experience of partaking in the community planting day for St Canice Kitchen Rooftop Garden. Not only has this been the beginning of a community connection space for refugees, it has also been a resource for the Inside Out Organic Soup Kitchen. At the end of last year they started a crowdfunding campaign to begin a cooking school for young mums and they have just completed their first course! Read Rob Caslick’s ‘Full Time Wrap’ for the course. If you would like to donate to the course you can email.
Georgia Harding from Well Nourished is a supporter of the program and has kindly shared one of her recipes with us.
summer zucchini salad
This beautiful, fresh, summer salad really showcases this seasons produce. My kids really dislike zucchini cooked, but love it in this raw, tasty salad.
Why is it healthy?
Zucchini is a high-fibre, nutrient dense vegetable. Studies suggest some of the phyto (plant) chemicals found in zucchini are beneficial to benign enlargement of the prostate. Basil is a rich source of many essential vitamins, minerals and antioxidant flavanoids, two of which have been shown to protect cells and DNA from radiation. Parsley is a detoxifying, iron rich herb and the almonds lend some good fats and a little protein.
Serve with grilled fish, chicken or meat.
Add Quinoa – Add a cup of cooked quinoa (and double the dressing) for a bigger, protein rich salad.
Spice free – To remove the heat from the radish, slice and soak in the dressing for a few minutes or more, prior to serving.
kylie kwong’s chinese coleslaw
This season we decided to follow the theme of our community segment and include a recipe by Kylie Kwong. Kylie has also been involved in the plant selection for the St Canice Kitchen Rooftop Garden and some of the herbs grown in the garden will supply her new Restaurant in Potts Point. Her spring – delicious recipe for Chinese Coleslaw is full of great veggies and herbs that you can grow too.
greek olive picking
If you are wondering what to do with those olives dripping from the tree at this time of year here is a good way to enjoy them all year round.
Banana and Riberry Bread with Wattleseed Espresso Butter
This is a great combination of flavours, the riberries have a wonderful fruity/clove taste, perfect mix with the banana, spread with Wattleseed Espresso Butter and you’re in for a taste sensation. Recipe by Outbackchef. More bush food recipes.
Banana Riberry Bread
Wattleseed Espresso Butter
A friend of Pepo has been donating their time and skills to create a delicious Cambodian cookbook called ‘Offerings’ to raise money for The Sdey Leur Schools project.
This foundation will support a cluster of schools in the Ek Phnom district of Battambang province over three years. Long-term support is necessary to ensure that the changes made are sustainable and can be integrated into the schooling system, leading to long-lasting change to education in Cambodia. Try the delicious recipe in this Pepo Vine and purchase the cookbook to support a great cause! Photography by Markus Summerer
Serves 2 | Preparation 10 mins | Cook 10 mins
3 tbsp vegetable oil
6 Asian eggplant, topped, tailed and cut into 2 cm slices
2 cloves garlic, chopped
1 tsp ginger, peeled and grated
2 tbsp soy sauce
4 spring onions, finely sliced
¼ tsp sugar
1 tbsp palm or white vinegar*
¼ tsp crushed chilli flakes
ground black pepper, to taste
a handful of mint and coriander leaves, torn, to garnish
2 spring onions, finely sliced, to garnish
steamed jasmine rice, to serve
This quick and easy eggplant dish can be made with Asian eggplant or with European eggplant; just make sure the eggplant is cut uniformly for cooking.
Heat 2 tablespoons of the vegetable oil in a wok or frying pan over medium heat and add the eggplant in batches, stir-frying for 1-2 minutes each side or until golden. Remove from the wok and drain on absorbent paper.
Add the garlic and ginger and stir-fry for 1-2 minutes or until lightly golden.
Add the soy sauce and spring onions and stir-fry for a further minute then reduce the heat to low and add the eggplant back to the wok to warm through.
In a large bowl, combine the sugar, vinegar and chilli flakes and stir thoroughly before adding the eggplant mixture then toss to combine.
Season with pepper and scatter over the mint, coriander and spring onions.
Serve with steamed jasmine rice.
* Palm vinegar can be found in Asian supermarkets or grocery stores.
Delicious served cold as a salad or antipasti.
Lemon and Lime Yoghurt Syrup Cake
Cakes can be really easy and James proves it with this one. Citrus fruit comes into its own in the winter months – try using orange in place of lemon and lime for a different twist. Vanilla bean ice cream is a must with any citrus flavour!
1 cup Greek yoghurt
2 cups caster sugar
3 cups plain flour
½ cup light olive oil
1 ½ teaspoons baking powder
Zest of 1 lemon and 1 lime
Juice of ½ lemon and ½ lime
For the syrup
1/3 cup caster sugar
juice of 2 lemons
2 tablespoons of water
Have your oven preheated to 180° C (350° F), line the bottom of a round 25 cm (10 inch) cake pan with baking paper and grease the sides with spray oil. Mix together all ingredients in a large bowl. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a bamboo skewer comes out clean.
Combine syrup ingredients in a small saucepan and stir over medium heat until sugar is dissolved, then simmer for a few minutes until thickens to a syrup.
Use your skewer make evenly spaced holes across the cake, and pour warm syrup over the top. Serve a generous slice with vanilla bean ice cream or a dollop of greek yoghurt and enjoy.