Tag Archive for: Fruit & Vegetables

Cumquat (Kumquat) & Barberry Chutney

17 Aug
August 17, 2014

Or should that be relish?

What is the difference between chutney and relish in any case? Until it came to naming the cumquat concoction I created, I hadn’t really paid much thought to the difference between the two.

When coming up with this recipe, all I knew was I wanted to create a spicy condiment to use with savoury meats and dishes. As soon as I spied the mini golden cumquats at my local farmers’ market, I knew I had to have them. But I didn’t want to make marmalade or soak them in a copious amount of brandy.

Kumquat RelishI made this cumquat ‘condiment’ based on some of my tried and tested recipes. Adding some flavour twists and a good handful of dried barberries, which had been lurking in my fridge for eons. Read more →

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Corn Fritters with Tomato Relish

23 May
May 23, 2014

On the weekends I tend to head to the local farmers’ market to pick up fruit and vegetables for the coming week.  There is no plan, it is a case of seeing what is in season and what inspires me.  I tend to devise my weeks’ menu on what goodies I have purchased.

Ears of corn are an item I always pick up.  It always seems fresher, more vibrant and tastes better from the markets.  We enjoy eating corn quite a bit.  Whole ears will be barbequed, and I love it grilled Japanese style.

Even though I love my fresh corn, corn kernels are something that I do keep in the freezer for emergency cooking.  I have even been know to have a tin or two in the cupboard.

Corn Fritters Read more →

Zucchini Flower Fritters

13 May
May 13, 2014

To say that I love cooking with zucchini flowers is probably a little bit of an understatement. It wasn’t too long ago that I shared another zucchini flower recipe with you, where the flowers are stuffed with cheese, wrapped in prosciutto and baked.

Zucchini Flower Fritters Read more →

Pork, Apple & Fennel Sausage Roll Recipe & Bilpin Apple Picking

22 Apr
April 22, 2014

With a very generous supply of apples at Belly Rumbles HQ at the moment, I seem to be adding them to all sorts of dishes. The apples are the result of an apple picking trip to Bilpin a little while back.

Pork Apple & Fennel Sausage Rolls

Our first port of call on our Bilpin adventure was Saliba Fruits. The Saliba family is one of only a few commercial apple growers left in the Bilpin area. They have been growing, packing and distributing apples for 41 years. A family business started by Joe Saliba’s father. Read more →

Pear & Almond Cup Cakes

08 Mar
March 8, 2014

I often purchase spare of the moment ingredients I see, temptation too overpowering.  I usually have no idea on how I will use said ingredient, but I am overwhelmed with the need to have them.

This doesn’t present such a problem when they are pantry items.  I have a list of pantry items waiting for me to play around in the kitchen with them.  The problem is when it is fresh produce, like unusual fruit or vegetables, or simply in season, which grab my attention.

This is what happened with these pears.  I spent the Saturday out shopping and have a lovely lunch with Amanda.  On venturing into the local Asian grocery store, I spied these mini pears.  I apologise now that I have no idea what variety they are, just small, cute as a button little pears.  I just had to have them.

Whole mini pears in cup cakes Read more →

Abolu Pankukas (Latvian Apple Pancakes)

06 Mar
March 6, 2014

Latvians love pancakes, apples are also very popular in cooking.  Thin pancakes filled with cottage cheese or thicker varieties made with potato, and in this case, apple.

Aussies, like Latvians, love their apples.  More than one in five Aussie adults live by the old adage of eating an apple a day.

We grow 12 varieties of apples in Australia.  This means that there will be an apple variety in season throughout the year.  At the moment Royal Gala and Jonathon apples are in season.

Gala Apples Read more →

Baked Stuffed Zucchini Flowers

04 Mar
March 4, 2014

I do love zucchini flowers.  Not only are they a large beautiful flower, but also edible.   My favourite way to eat these golden beauties is stuffed.  They can be filled with all sorts of ingredients, but the most common, and probably most loved, is cheese.

Once they have been stuffed you can either deep fry or bake them.  Deep frying always wins my vote.  The stuffed zucchini flowers dipped in a light batter and fried until golden.  You crunch through the crisp petals to be greeted with an explosion of warm cheese filling.

baked stuffed zucchini flowers Read more →

Japanese Style Grilled Corn

01 Mar
March 1, 2014

There’s this guy, he isn’t always there, but I have come across him a couple of times on the weekend when visiting Asakusa.  He fills the air close to the temple with the smell of delicious grilled corn.  I love the smell.  I always smile when I break through the crowds that are shopping in the concourse, and a whiff of grilling corn enters my nostrils.

Grilled Corn Read more →

Haberfield, 2045

26 Feb
February 26, 2014

Many feel that Leichardt is the little Italy of Sydney, but they would be wrong.  Sydney’s true little Italy is Haberfield.

You may have read recently about my hidden bar exploration of Sydney, which was arranged by Destination NSW.  This was but the tip of the iceberg of discovering my hometown with Nicole from Bitten by the Travel Bug.

I was asked what suburb I would like to get to know better.  Instantly Haberfield came to mind.  By the powers that be, and in this case the powers of Destination NSW, Nicole and I found ourselves on a private tour of Haberfield.

Vespa Haberfield Read more →

Ginger & Lime Curd

07 Feb
February 7, 2014

I adore curd.  I grew up knowing this type of spread as ‘butter’, but these days I call it curd.  My most favourite curd would have to be lemon.

Curd of any kind is extremely versatile.  It can do so much more than be a spread for your fresh bread or toast.  You can use it to fill sponge cakes with some fresh cream, use in cup cakes, with pancakes or crepes, fillings for doughnuts, the list of its use really does go on and on.

Lime & Ginger Curd Read more →

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