This recipe comes from lifestylefood.com.au, and is absolutely delicious with the Brass Monkey Blue from Granite Belt Cheese (featured in next week’s cheese club).
Ingredients:
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Hi guys,
I just wanted to share with you one of our favourite recipes, and one of the few things I could reliably eat when I was pregnant with our daughter Wren. And with all these gorgeous sweet potatoes about I…
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This recipe comes from Bec, who picks up from our Paddington City Cousin.
I just made a very tasty soup from this week’s Gourmet box, and I’d like to share the recipe with you. First of all, THANK YOU for all…
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Have you recently received an abundance of apples and pears? Are you interested in a way of using them for a savoury dish? Here’s my recipe for hot apple chutney. I used it to accompany BBQ roast pork and steamed…
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Ingredients:
- 1¾ cups jasmine rice
- kernels of 4 corn cobs
- 1 green capsicum, finely diced
- 6 green onions, finely chopped
- ½ roasted sesame seeds
- 2 large lemons, juiced
- 1 tbsp sesame oil
- 2 cm piece of ginger, peeled and grated
Method:
Cook rice following absorption method on packet. Rinse and…
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Here is a recipe from Eric & Kate Sturgess. They are our farmers from Gayndah’s Big Orange and they have sent us the mangoes that are in some of your boxes this week.
Ingredients:
- 25 mangoes
- 1 bottle brown vinegar
- 7 cups sugar
- 500g pitted…
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