While I love seeing the spring flowers appear around #SophiesPatch, I also delight in the #springeggs with plentiful supplies of chook, duck and goose eggs at the moment. #Gooseeggs have a limited season in spring and so we relish using them in the kitchen where they are fabulous for frittata, but amazing in #spongecake, #custard […]
Possibly the best chocolate cake ever, this is a great way to use up excess zucchinis when there is a glut, which despite my best efforts to only plant what we need tends to be every year! I love chocolate zucchini cake and so do the kids and the chocolate colours the cake so they
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I love this recipe because it is one I can make throughout the year, as I grow so many varieties of pumpkin and can store and keep them for many months. ½ cup butter (125 grams) softened ¾ cup sugar 2 eggs 1 cup mashed pumpkin 1 ¾ cups self-raising flour ¾ cup sultanas or
When you grow a lot of tomatoes, there is an inevitable glut of green tomatoes at the end of the season. We do all the normal tricks like picking them when they even show a smidge of colour and letting them ripen in large flat bowls in the kitchen. We also pull the whole plants out of
Sweet pastry for fruit slices ( include GLUTEN-FREE flour instead of standard flour for GF ) Ingredients Method Notes For plums, apricots, nectarines, peaches, the best filling method is to slow roast the fruit by halving the fruit and single layer them out on baking trays, sprinkle with a little sugar to draw out the
Ingredients: Method Notes This recipe adapts well to using gluten free flours. Include gluten free flour instead of standard flours for gluten free options It is quite sweet and you can reduce the sugar as well but the chewiness will be affected, not so much the flavour which comes from the quince, lemon and vanilla
Sweet pastry for fruit slices ( include GLUTEN FREE flour instead of standard flours for GF ) Ingredients Method Notes For plums, apricots , nectarines, peaches, the best filling method is to slow roast the fruit by halving the fruit and single layer them out on baking trays, sprinkle with a little sugar to draw