Thanks to Ruth, who picks up from our Currumbin Valley Eco Village City Cousin for sharing this amazing recipe. Wade (you may know him from ‘This Week’s Tucker’) reckons that we probably won’t be getting any more dragon fruit this…
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With my order this week I received two green mangoes and my friend gave me this recipe for Thai Green Mango Salad.
Regards,
Maureen Gardner (Redcliffe subscriber).
Ingredients:
- 2 firm green – yellowish / orange mangoes
- ¼ cup dry shredded un-sweetened coconut (the kind you…
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In summer I enjoy this soup chilled as well! There is no need to worry about exact measurements of ingredients, this soup always tastes nice! Monika (Mitchelton subscriber).
Ingredients:
- 1 tbsp butter or oil
- 1 onion, chopped finely
- 400g pumpkin chopped in pieces
- 1 tbsp…
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by chef Annie Learmonth
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What I like about rhubarb, is that it looks like celery, but it’s a dessert vegetable. This wonderful, versatile stalk can be used in a wide variety of desserts. Experimentation is the key with rhubarb. Beware the raw rhubarb leaves…
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This is a family favourite – I try to have it cooked about 2 hours before I want to serve it and leave it sitting and soaking up the lime syrup in the tin until just before serving – have…
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