Saturday, August 23, 2014

Making Channa Dhal: great vegetarian dish served three ways

Channa Dhal is a delicious, nutritious and versatile vegetarian dish. I recently cleaned out my recipe file and found this gem. Unfortunately I don't remember where it came from to give credit.  It is quick and easy to make on the stove or would work well in a slow cooker.

You will find the recipe below but first of all some serving suggestions to whet your appetite.

A simple bowl of dhal topped with plain Greek yoghurt and fresh coriander.

A steamed golden nugget pumpkin stuffed with dhal and topped with cottage cheese and watercress.

Your favourite green leaves filled with dhal, rolled topped with a tangy tomato sauce.  Suitable leaves are cabbage, silverbeet/komastuma red mustard greens, shown here. Whatever is growing in your garden. Bake until leaves are soft.

So are you feeling hungry yet? Here comes the recipe:

Channa Dhal
2 cups yellow split peas
1 onion, diced
grated ginger
minced garlic
1 medium head cauliflower, chopped into small florets
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon tomato paste
1 tablespoon olive oil
1 teaspoon mustard seeds
1 teaspoon cumin
1 red chilli
salt and pepper

In 5 cups of water, bring split peas, onion, ginger and garlic to a boil. Toss in chopped cauliflower. Reduce the heat to medium-low.
Stir in the coriander, turmeric, garam masala and tomato paste. Simmer for 15 minutes, stirring occasionally, or until split peas are soft.
Heat the oil in a frying pan and cook the mustard seeds, cumin and chilli for 2 minutes.
Add to cooked dhal and season to taste.

Thursday, August 21, 2014

Perfect gluten-free, vegan vegetable fritters

I love zucchini fritters. Only problem: every recipe I find is full of cheese and fried in oil. After much experimenting I think I have created the perfect, vegan fritter recipe.

You have too many zucchinis? Want to hide some vegetables? Want a moist, cheesy tasting treat with no cheese, dairy or egg? Don't have any bread in the house but need breakfast, lunch, a snack?  Well, do I have a solution for you!

These fritters are:
  • Gluten-free
  • Dairy free
  • Egg free
  • Oil free
  • Moist and filling
  • Quick and easy to make
1/2 cup buckwheat flour (if you eat gluten, plain flour is fine)
1/2 cup polenta (cornmeal)
2 teaspoons baking flour
pinch of salt
150g silken tofu, drained and whipped
1/2-1 cup of non-dairy milk (I used almond)
vegetables of choice: leek, grated zucchini, corn kernels, cauliflower finely chopped, broccoli

Mix together dry ingredients. Stir in tofu and enough milk to make a wet but not runny consistency.
Stir in vegetables. Add more milk if needed.
Heat a non-stick pan over medium-high heat. Spoon mix onto pan. Spread out a little but don't worry if still heaped in the centre. Cook until the underside is brown. Turn and press down gently with your spatula. Cook until the other side is brown and the fritters are moist but not runny in the middle. 

Did you notice I snuck some tofu in there? This is another of my, if you don't tell them they won't know, tofu recipes.  Here's another you might like to try: creamy cheesy potato bake.

Serving suggestions
For breakfast topped with a poached egg
Lunch or snack topped with avocado, mustard or hommous and salad of choice 

Let your imagination go and see what combinations work well for you. Enjoy

Sunday, August 3, 2014

Three ways to test your soil and ensure successful vegetable growing

There are three simple tests you can do a home to find out more about your garden and increase your chances of successfully growing food.  These tests can be done anytime but tests 2 and 3 are great winter jobs as you have time to make changes before the spring and summer growing season.

Test number 1: temperature

A simple soil thermometer is a helpful tool to have in your garden kit if you, like me, grow vegetables. You will find many guides to growing vegetables will give you a temperature range to follow for each plant.  Soil thermometers are easy to find at garden centres or hardware stores. Insert the thermometer well down into the soil. You want it to measure the soil temperature not the air. Its winter here, 12 degrees Celsius in the air, 10 degrees in the soil.

Test number 2: soil type

Do you know what type of soil you have? The soil in Robertson is a lovely rich red and friable. Over the years I have added lots of compost and mulch to my beds and the soil has loosed up.  But how do I know if its clay or a sandy loam?

Take a clean, clear glass jar and fill with water to approximately the 3/4 mark. Take a handfull of dry soil and add to the jar. Shake well to break up any lumps.  Set aside to settle, this might take 10 minutes or so.  When completely settled have a look at the layers that have formed in your jar. Any soil that has settled to the bottom is sand, soil floating at the top is clay. The middle is silt. Which layer is the biggest? That's your soil type.

If you have a high proportion of clay you can break it up by adding gypsum.

Test number 3: soil pH

The pH of your soil is very important, especially for growing vegetables. You can buy a simple testing kit from a garden centre or hardware store. The one I have can be used many times. Your kit should come with easy to follow instructions. Essentially you mix a little of your soil with barium sulphate, the test solution and water.  The mix in your test tube will turn green or orange/red.  Compare the colour against the chart in your kit to find out if your soil is alkaline (green) or acidic (orange/red).  Now you know your soil pH. My booklet has a comprehensive list of the preferred pH for flowers, vegetables and fruit trees" they can vary a lot in preference.

The rule of thumb is that most vegetables prefer an acidic soil between 5.5 and 6.5 pH. Most nutrients can be absorbed at this level.  Now that you know your soil's pH you can either choose plants that suit or change your pH levels. Acidic soils have a low pH which can be raised by adding lime. Alkaline soils have a high pH which can be decreased by adding sulphur. How much you add depends on your soil type and how many points you want to raise or lower the pH. Formulas are easy to find so I'm not going to repeat them here.

Here's a tip that might help you test your vegetable garden effectively. Take an egg carton and mark out by number or description each garden bed on the inside of the lid. You should be able to just make that out in the photo above.  Dig a hole in each garden bed and take a soil sample from 10-15cms down. This should be truer to type that near the top where you will have a mix of mulch and potting mix from seedlings. Your soil needs to be dry before you test it so set your carton aside for a few days, taking care not to tip it and mix your samples.  When you run your test you can take a small sample from a specific bed, test it, record your results, wash out your test tube and move on to the next sample.

I made some interesting discoveries: the soil in my potato beds is completely natural for this area, as in no compost, and tested at 6.5pH. The soil in my other beds has been topped up with compost and tested between 7 and 7.5pH, far too alkaline for vegetables.  I worked out why: my compost had too much wood ash in it. I need to add a whole lot more manure to the compost and add some sulphur to the beds. I will add a little to the potato beds too as I suspect the soil may be a little depleted there anyway. I am glad I tested now so I can adjust the levels before the main planting season comes on.

So there you go, testing your soil is simple. I hope my explanations take out some of the mystique and help you feel confident to do it yourself. Happy gardening.

Tuesday, July 29, 2014

Pickled nasturtium "capers"

I've always wanted to make these but thought it would be difficult. I was confused about what part of the nasturtium to use. So I took the plunge and can share some tips to assure you its easy. They have to cure in the jar for three months so I can't give any report on taste, not until late September, but you might like to check back in when I open them.

So, first of all, you need to collect the seeds of the nasturtiums. When the flowers die back the vine produces shiny seeds on the end of curly stalks. The seeds are actually a cluster of three or four.

I suggest you crouch down low to find them as they hide really well under the leaves.  Its easy to tell them apart from the flower buds, although I suspected that would not be the case. The buds are single and dull.

This close up shows the seeds in the bottom of the frame and a bud near the top to the right of the full flower.

So, once you have picked enough seeds for a small jar follow these simple steps from Sarah O'Neill's The Good Life: four glorious seasons in my country garden.

Add to a saucepan, enough white vinegar to fill the jar, two peppercorns per 200ml of vinegar, 5ml of salt and herbs to your taste for example bay leaf and thyme. Boil for 10 minutes. Remove stems from the seeds and break apart the clusters. Add to the jar. Pour in vinegar and seal. Set aside to cool and for the button to pop down on the jar.

Label and date. Store in the fridge for three months before opening and enjoying.

I hope this makes it easy for you. Lets chat again in 3 months when I break the seal.

Monday, July 28, 2014

Home from hospital and adjusting to my latest experience of life

fresh hues | color + inspiration

I'm home and recuperating from my experience of hospital. I am very fortunate that I was able to come home the same day and did not have to stay over.  I am sore and terribly tired but grateful to be home and well. I have the luxury of time to sleep as I am on sick leave from work, not that I would be of much use to them.  My powers of concentration escape me still.

Last week I wrote of my terrible fear of the ordeal ahead of me. I almost ran away when the orderly came for me, only the sense of manners instilled in me by my mother prevented me. Actually my manners were tested a few times, by nurses who didn't explain what was happening, by an anesthetist who asked questions but didn't listen to my answer, by the complete disregard for dignity that the whole process demonstrated.

It would be easy to criticise myself for my fear, dismiss myself as paranoid but I am glad I accepted my feelings and proactively prepared for the experience.  I am healing slowly but solidly and feel comfortable with myself and my emotions. I would highly recommend if you are faced with something that frightens you, as this did me, that you prepare slowly and diligently so that you may face it as best you can. It will help you on the other side.

I chose the above quote to say that I have embraced the experience as an opportunity to show others greater empathy through understanding.  Not that its an experience I want to repeat ...

Monday, July 21, 2014

Going into hospital tomorrow and feeling anxious

Its a big day for me tomorrow. I'm going into hospital for the first time since I was born. I'm trying and failing to see it as one of life's experiences that contribute to my wholeness as a person.

I have gone through a range of emotions since I found out I had to have surgery: fear and anxiety topped the list. Convinced I could not possibly survive I have sorted bills, super, lodged my tax return, sorted cupboards and generally kept very very busy making sure I would not leave a mess. I just couldn't contemplate going into hospital without my affairs in order.

Now on the eve of surgery I feel sad and quietly resigned.  I don't know whether my sorting has contributed to lowering my fatalistic anxiety or if is just the result of time. Time to consider, time to get more used to the idea.

This journey started months ago. Feeling quite unwell I went to the Doctor for tests, was given a referral to a surgeon whom I saw just for an estimate. He was ready for me and regaled me with a litany of horror scenarios, finishing with a story about people who cancel their admission appointments at the last minute. It was one of those, "you wouldn't be so stupid, would you" moments.

My appointment letter arrived, I notified work, family, friends and set about the business of coming to grips with the idea. In hindsight I wished they had whipped me in to surgery when I was feeling crook 'cos right now I feel well. I don't want to get cut into for no reason. Now it is more about preventing future sickness than dealing with a current problem. That is hard to deal with.

My surgery is really considered minor. Keyhole, although that is rather dismissive of the reality of four holes. People have been very kind and encouraging, although at least some must think me paranoid. No one has said so.

Well tomorrow is the big day.  I will hold my chin up high and try to be dignified about the whole thing. Wish me luck.  When its over I'll be forced to chalk it up to experience.

Monday, July 14, 2014

At last peace in our times, cats and dogs can be friends

Lily (cat) and Harvey (dog) called a truce at long last in order to warm up in front of the fire. Its taken 3 and a half months! Winter always sorts cross species relations: its too cold to keep at war. Is there a lesson for world peace here?

Wednesday, July 9, 2014

Creamy, cheesy potato bake with a lower cheese, higher protein twist

All afternoon I had a hankering for potato bake. At work, on the way home. I love the soft potato, the creamy sauce and the crispy cheese on top. Ah yum. I never make it though as I can't bear to cook with that much cream and cheese. I like to eat it but if I bake it I skimp and end up disappointed.

But no more! Tonight I gave into my craving and cooked the best potato bake ever. I skimped again of course but this time it worked. I had to share because this recipe is divine.  I credit the success of this recipe to the strength of my desire. Not to mention my homegrown spuds adding something special, but I'm sure store bought will be just fine.

Of course I made a huge dish so there is potato bake for lunch tomorrow and the day after.

Here's the recipe:

Wash, peel and slice potatoes. Steam them over boiling water until just soft. Be careful not to turn them to mush.

Preheat the oven to 180-200C and lightly oil a baking dish.

Meanwhile prepare the sauce.  Heat 40g butter in a saucepan. When melted, whisk in half a cup of plain flour.  Add 1 cup of milk and 1 tablespoon of Dijon mustard. Add half a packet of silken tofu and whisk like mad over reduced heat to keep the sauce smooth. Add more milk to keep the consistency of cheese sauce. Note there is no cheese needed at this stage.

Layer potatoes in the baking dish, top with shallots or herbs, then a third of the sauce, then more potatoes and herbs. Pour the rest of the sauce over the top and spread evenly.  Top with grated parmesan. Bake until golden and crispy.

I know I've said it again and I'll say it again, if you use tofu like this no one will ever know let alone object. The tofu adds soy protein and thickens the sauce. The mustard gives a cheesy flavour.  But I saved the cheese just as a topping which means I used a lot less.

If you like potato bake I hope you give this version a try. I'm completely thrilled and will continue to make it this way from now on.

Sunday, July 6, 2014

Hunting award winning black truffles in Robertson with Yelverton Truffles and FoodPath Culinary Tours

Its freezing today in Robertson. We are only at 740m above sea level but the wind is coming straight off the Australian Alps about 4 hours drive away.  The snow feels closer. The day is an illusion, from inside it looks stunning out, sunny and bright but far from warm. When us Southern Highlanders feel its cold be sure to wear your warmest clothes.

Out we trekked though this morning for an outdoorsy tour with a difference.  Howard didn't actually know where we were going as I arranged it as a surprise. The lovely Jill from FoodPath Culinary Tours with a Difference had arranged a great treat for us, other Highlanders, a few people from Canberra and a small crowd from Sydney. This region is well known for wine, lovely cool climate wines and Jill is working hard to put the area on the foodie map as well. A couple of months ago you might remember I went on a fascinating mushroom tunnel tour with Jill.

If you've been watching the foodie media in the past week you may have read about Australia's largest truffle being unearthed near Robertson.  Ted and Barbara Smith from Yelverton Truffles and their truffle dog, Jet the Wonder dog, dug up the huge 1.172 kilo Perigord black truffle and unleashed a week long media storm, which you can read about online. This tour of their Truffiere was booked in long before this special find so they had an unexpectedly busy week before we arrived but were still the most gracious hosts.
Following a talk about what truffles are and the history of truffle growing in Australia we headed out in the fields.

The trees are a mix of Quercus Ilex and Quercus Robur inoculated as seedlings with truffle spores.

We had to wear booties over our shoes to protect the biosecuirty of the farm and prevent foreign spores or bacteria being walked in.

Robertson naturally had many of the necessary features for truffle growing: friable soil, warm summers and cold winters with frosts.  The one feature that was contrary was our volcanic soil is highly acidic rather than alkaline so 50 tons per hectare of lime was added.

"We don't care to eat toadstools that think they are truffles" Mark Twain 
Hard to believe this black splat is a prized truffle selling for more than $2000 per kilo! Round here there are plenty of wombat poos that look much the same.

Watch Jet the wonder dog go through his truffle hunting paces by clicking on the photo below:

After a good look around the Truffiere we were treated to shaved truffle slices on hors d'oeuvres of bread and egg or bread and camembert. Then a lovely bowl of potato soup with truffle infused butter. Warming and tasty.

As this is not my first foodie tour of late you might be wondering why I go along. A couple of reasons, meeting lovely people, seeing new places and learning about food, history and taste in a way you can''t in a supermarket.  We spent a very enjoyable morning on this tour.

And the verdict? Are truffles worth the cost and challenge of growing them? No, not to me. I must either be a philistine or have no palate because I could not taste a thing and in truth neither could anyone else I asked. I still have fun and am very glad to have expanded my knowledge. I recommend you go and find out for yourself. 

Monday, June 30, 2014

A little early but aren't these daffodils beautiful

What can you do on a cold, windy Winter day? Why, bake of course

Sunday dawned cold and blowing a gale. Too cold to go out. Hmm what to do with my day?
Why I baked of course.

Pumpkin and apple muffins for a sweet morning tea treat. There is a surprise inside - a little dollop of cream cheese. Impress everyone with this simple little tip! Mix cream cheese and icing sugar, then place in the fridge. Prepare your muffin batter and fill greased muffin trays to about one third. Put a dollop of cream cheese into each one, then top up with remaining batter. Watch everyone's surprised faces when they bite in. Yum.

The rest of my baking wasn't as exciting, but has helped prepare me for the working week.  Bread with potato and herbs from the garden. Mini frittatas and a dish of roast vegies will provide lunches and dinners in various forms. A big tray of vegetable lasagna has gone into the freezer in individual portions.
Mushroom soup will be tonight's dinner and tomorrow's lunch.

I've also done a serious cull of my recipe collection. I subscribe to a couple of email recipe alerts and when I see something yummy I print it out. Well I have ended up with a crazy number of recipes I have never tried. So I have culled as part of this year's de-cluttering plan. Believe me I still have plenty left to choose from and have picked a few new things to cook this week like sesame encrusted tofu with orange reduction and spring rolls.

Other than that my day was spent on housework. All essentials to get ready for the week ahead.  What are you eating this week?

Saturday, June 28, 2014

Some days gardening is disheartening and I feel like giving up

Last weekend I worked so hard in my vegetable garden, weeding, mulching and nurturing.
I wondered down one morning for a little fix of paradise before rushing off to work.  Everything looked so beautiful.

This morning I rushed down to check nothing had completely dried out as we have had gale force winds since Tuesday. I mulched well but this wind has been strong and persistent. I was devastated to see my magnificent, lush silverbeet had been stripped to the veins. I had plans to eat silverbeet for dinner. Most of the plants will be lucky to survive. I never take more than a few leaves, but this raid left nothing.

But I haven't given up. I stomped around for a bit, added scraps and fallen leaves to the compost. Collected twigs for kindling so we could have a fire to ward off the winter nights.  When I calmed down I set about trying to solving the problem and protect my plants.

I screwed saddle clips on the inside of the highest risk garden beds, slid in some tomato stakes and stretched some bird netting over the top. It is not an easy thing thing to work with, difficult to stretch out and pin down.

The wind has picked up again tonight so I hope it will stay in place. I also hope it deters whoever left this behind.

I have done just a little research into scats, yes, yes I know its a weird thing to research but without an infrared camera set up in the garden how else can I work out what's doing the damage. The pointy ends suggest black rat. I've never seen rat poop anywhere near this size and yes we definately have rats near the chicken coop and in the compost.  Grey ones.  The next best guess is possum. I have seen possums in the past although not often. Not seeing doesn't indicate their absence though. Possums are lovely and native. But the rotters can't eat all my plants.

Let's wait and see if my net works.

Wednesday, June 25, 2014

Early winter gardening

May was astonishingly warm and sunny. An Indian Summer that we all enjoyed so much we didn't want it to end. But we can't reprogram Mother Nature that easily and June has dawned cold.  The weekend just past was stunning, chilly mornings and evenings but warm, sunny days so what else could I do but get into the garden. All through the busy weeks, the lovely weekend away and the time spent renovating and de-cluttering, my thoughts have been on my garden and the guilt of neglecting it.

I missed the warm May gardening weather so really I would have gardened whatever last weekend turned out. The critical issue was that I had the time and gardening was no longer relegated to the bottom of the priority list.  Its sad but I can't get away from the fact that other chores must take precedent and that gardening can only be done when everything else is sorted. Gardening doesn't get us through the working week with clean clothes.   But Nature smiled on me and gave me exceptionally perfect gardening weather. It was not only clear and unseasonally sunny but only a couple of days later its blowing a gale. So its good I didn't waste that perfect chance. Hopefully all the mulch I spread is doing its job and keeping my vegetable beds moist.

So here's what I did:

I weeded all garden beds and pulled carpet grass out of the open areas.

I emptied a big bin full of fine compost. Hard to believe this used to be food scraps, shredded paper from the chicken coop, manure and grass clippings.  Every bed got two buckets of this garden food.

Next I topped each bed up with this straw and soil that I scraped up from the bottom of the chicken yard.  Chicken droppings are a bit high in ammonia to put straight into the garden but this mix was been out in the rain so I'm confident its all quite dilute.

Harvey came to help me.

Benny too.

The finished garden with all beds mulched with a layer of straw to lock the moisture in. This will break down into the soil adding yet more organic material.

There are lots of 'greens' growing: silverbeet and this red mustard komatsuma.

My last task was to pop my trusty Diggers Club snail traps in the brassica beds and under the passionfruit vine with its lacy leaves shown here on the left. I don't do poisons but hopefully the soapy water in the trap will do the trick. A good weekend's work!

An end to my unplanned blogiday - homespunblissblog is back

I knew it had been a while since I last posted on my blog but until right now, I did not realise just how long. Funny how time gets away. Normally I would say I don't know where it went but for once I know exactly where I have been since May 5. That was the day I stepped into a new, challenging job at work. I posted with obvious intentions to continue regardless of the work challenges ahead of me but looking at that date now, I apparently succumbed and abandoned all routine. Here's the tale of how I got off, and then back on my path.

The first month I worked at least 40 hours each week while I found my feet, mastered the ropes and met the deadlines I had inherited. Looking back I have ticked many many things off my work to do list. Which is good, feels good.  Gradually the long hours have subsided, the routine is slowly coming back and I can look up again. And realise what I have neglected.

I have bought lunch almost every day over the past week so I need to fill up the freezer and start packing home cooked food again. Especially healthy snacks as I have been far too indulgent. Hard work does give one an appetite for breaks and snacks.

I have mostly kept up on cooking dinners but have been shopping every other day. Meed to get back to planing ahead.

I did get to go away to Hobart for a lovely, romantic, relaxing weekend. That was a couple of weeks ago and I think I've only just caught up on the laundry.

And we have done a lot of de-cluttering. Over Easter we ripped up the carpet in two bedrooms and the hallway and replaced it with a floating timber floor. This required completely stripping out both rooms and living amidst boxes and stuff for weeks on end. Howard did a great job of laying the floor so I didn't want to shove all the same stuff back in those rooms. My sewing room, aka spare bedroom, has new furniture and looks fabulous.  Last week we hired a big skip, got rid of the old carpet, and old stuff from in the house and under the house. Ah it feels good to have cleaned up so much, de-cluttered and re-organised.

So really, now that I chronicle it I have not been idle in my time at home, I have just re-prioritised for a while.  Now that I have achieved so much, I'm back to share my journey to homespunbliss.

Monday, May 5, 2014

Cooking gluten free crepes

Picasso had his blue period, Van Gogh had his sunflowers, Monet his water lilies. I am currently in my crepe stage.

I have recently discovered they are a very quick alternative when you don't have any bread for breakfast and don't feel like pasta or rice for dinner. You can stuff them with cottage cheese nuts and fruit, with mushrooms or spinach. Any tasty nutritious filling you like.

I even stuffed them with beans and topped them with taco sauce as enchiladas.

So far I have tried making them with plain white flour and with buckwheat. Both are a great success so the gluten free is a viable option. I am yet to try spelt and am intrigued by besan.

Here's the recipe:

3/4 cup plain flour of your choice
pinch salt
40g butter melted
1 egg
1 cup milk

Mix together the wet ingredients then whisk into the flour and salt. Let sit for a few minutes until bubbles form.  Pour half a cup of batter into a hot pan and swirl around until it coats the bottom of the pan. Cook until the crepe lifts off the pan and is lightly browned underneath.

Place your favourite filling into the centre of the crepe and fold edges over. Cook a little longer.

Tip 1
The pan! For best results use a non-stick omelette pan with shallow sloping sides. This way the crepe will slide off when done.  You may have to experiment until you get the heat right. It should cook quickly but not burn.

Tip 2
You will need more milk with the buckwheat flour than white flour.

Tip 3
If you are going to bake or reheat the crepes as in the enchilada example, you can pile the crepes on a plate before filling and rolling up.

Tip 4
Enjoy them and share your favourite filling ideas with me!

Saffron milkcap mushroom crepe with ewes' milk camembert

Thursday, May 1, 2014

Making lemon cordial

I am making lemon cordial!  I have filled old syrup bottles and pretty jars with fresh cordial make a pretty presentation perfect for gifts.

This is really easy.  The only ingredients are fruit juice, rind, sugar, water and tartaric acid. All easy to find in the kitchen or supermarket. Old fashioned lemonade is so in fashion right now.  Use your in-season citrus fruit to create that summer taste all year round. Everyone can do it.  A little simple fruit preserving tip for you.

Lime or lemon cordial recipe

6-8 limes, 4 lemons
1.5kg sugar
4 cups boiling water
1 tablespoon of either citric or tartaric acid

Finely grate the lime rind, avoiding the bitter white pith. Squeeze the limes and set aside.

Bring the water to the boil and add the lime rind, citric or tartaric acid and sugar. 
Stir to dissolve the sugar. Take off the heat when dissolved and stir in the lime juice.

Leave to cool completely, overnight if you make it in the evening. 
The mix will thicken into a syrup as it cools.

Strain the syrup to remove the rind and pour into sterilised bottles.

This cordial is excellent with cold mineral water. A splash of gin doesn't go astray either. Enjoy!

Note this recipe makes 4-5 cups of syrup. I recommend you pour it into small bottles so you can share it.   It keeps for months so you can enjoy your harvest or the greengrocer season surplus all year long.

Monday, April 28, 2014

Autumn in the Southern Highlands of NSW just shines

The colour is stunning this year. I'll let the photos speak for themselves.

Burrawang Hotel

My garden in Robertson

If you like my photos follow me on Instagram: homespunbliss 


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