Author: Lisa Romano

From Cuttings to Colour: Create Your Own Rose Garden

Do you have a friend with a stunning rose garden? Would you love to have your own but don’t know where to begin? Roses are pruned regularly to encourage healthy growth, and this is the ideal time to ask your friend to save you some cuttings. Cuttings should be green, as thick as a pencil, with at least three to four stem buds, or growth points. Ask them to trim the bottom below a growth bud at an angle and the top above a growth bud straight off, so you don’t accidentally plant your cuttings upside down. Label each...

Read More

Pasta Verde (Recipe)

Do you have a pasta maker at home? Why not set it up on your bench and make something different you won’t see at many supermarkets? This exciting pasta verde – or green pasta – is made by adding cooked greens to the mixture, and adds colour, texture and moisture to the dough. It is fun making pasta at home, and the use of free range, or farm fresh organic hen eggs and homegrown silver beet or spinach takes the goodness factor up a notch. INGREDIENTS Serves 3-4 240g ’00’ flour 2 large free range eggs 1/4 cup cooked,...

Read More

Ruby Grapefruit Tartlets

The delicate zesty perfume of ruby graperuits will fill your kitchen as you bake these delicate custard tartlets. Substitute blood oranges if the fruit is unavailable, for an ideal alternative. Serve after dinner with a fruit compote and whipped cream or ice cream, or at afternoon tea for a pick-me-up. Double ingredient quantities to make more tartlets. Ingredients Makes 4 tartlets For the pastry: 1/2 cup plain flour 1/4 cup self-raising flour 1 tbs icing sugar 1/2 tsp salt 1/4 cup yoghurt 2 tbs olive oil 1 egg yolk For the filling: 1 tsp ruby grapefruit zest, finely grated...

Read More

Pecan & Prosecco Apple Crumble

The trees in our orchard row are groaning under the weight of a bountiful harvest of Granny Smith apples: tart, firm fruit suitable for cooking pies, sauces and of course, apple crumble. This satisfying sweet dish resembles a flan without the crust and is enhanced by the addition of prosecco and pecan nuts. Especially delicious after dinner on a cool evening, this dessert will have your guests and family clamouring for seconds. For a larger gathering, double the quantities shown below and use a larger pan. INGREDIENTS Serves 4-6 4 large Granny Smith apples 100g butter 50g caster sugar...

Read More

Berry Merry Pavlova

All around the world pantries are being stocked for the festive season, and here in Australia the days are very hot, but thankfully the nights are still mild in the Southern Highlands. The only way to enjoy a white Christmas is to whip up this berry-laden white cloud of a pavlova; spread with light Chantilly cream and drizzled with raspberry syrup. WIshing you all a peaceful – and delicious – holiday. INGREDIENTS Serves 8 6 free range egg whites (organic if possible) 330g caster sugar 2 tsp cornflour 1 tsp white vinegar 300ml whipping cream 3 level tsp caster...

Read More

BaldHiker Walks

Subscribe

Categories

Topishare

Pin It on Pinterest