Mom’s Oyster Stew


Oyster_stewCombine 2 tbsp flour, 1½ tsp salt, dash pepper, 2 tbsp water.  Stir into 1 pint oysters and the liquid.  Simmer over very low heat till the edges curl.  Then pour into one quart scalded milk (I use more).

Taste better if made the day before!

Leave a Comment

Chargrilled Courgettes and Asparagus with Tarragon


450 g asparagus (not the fine variety), tough part of stalks removed
2 medium courgettes (300-350 g), sliced diagonally
Grapeseed, olive, or coconut oil
30 g flaked almonds, toasted in a dry frying pan until golden

Dressing:
1 clove garlic
3 tbsp extra virgin olive oil
1 tsp tarragon or cider vinegar
½ tsp Dijon mustard
1 tbsp tarragon leaves, finely chopped
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
Coarse sea salt and freshly ground black pepper

Steam asparagus until just tender; refresh under cold running water and blot dry.

Heat a griddle pan until hot; toss the courgette slices and asparagus in a little oil and place on griddle.  Turn each slice during cooking, a few minutes each side; set aside and keep warm.

Meanwhile, mash the garlic with a pinch of coarse sea salt.  Scrape into a glass jar, add the oil, vinegar, mustard and black pepper; shake until the dressing is well mixed and emulsified; stir in the herbs.  Toss the vegetables in the dressing and arrange on a serving dish; sprinkle with toasted almonds and serve.

 

Leave a Comment

Brown Butter and Gorgonzola Pumpkin Pasta


From donna hay.com:

1 kg butternut pumpkin, peeled and spiralised
1 tbsp extra virgin olive oil
Sea salt and cracked black pepper
100g unsalted butter
150 g gorgonzola, sliced
½ c curly parsley leaves, finely chopped
¼ c finely grated parmesan

Preheat oven to 220ºC (425ºF).  Place the pumpkin, oil, salt, and pepper on a large oven tray lined with baking paper, and toss to combine.  Cook for 5 minutes or until the pumpkin has just softened.

While the pumpkin is cooking, place the butter in a small frying pan over high heat.  Cook for 4-5 minutes or until the butter is foamy and nutty brown.  Divide the pumpkin and gorgonzola between plates, spoon butter sauce over top and sprinkle with parsley and parmesan.

Leave a Comment

Parsnip and Potato Soup with Feta


1 tbsp olive oil
½ brown onion, finely chopped
2 cloves garlic, crushed
3 medium parsnips (about 450 g), peeled and cut into 2 cm cubes
2 medium desiree potatoes (about 360 g), peeled and cut into 2 cm cubes
4 c chicken stock
½ c thin cream
Salt and freshly ground pepper
100 g feta, crumbled
2 tbsp chives, finely chopped

Heat the oil in a large saucepan over medium-high heat.  Add onion and garlic and cook, stirring frequently, until onion softens (about 3 minutes).  Add the parsnip and potato and stir to combine.  Add the stock and bring to a boil; reduce heat to medium-low and simmer, covered, for 15 minutes or until parsnip and potato are tender.  Remove from heat and set aside to cool.

Ladle part of the mixture into a blender and puree until smooth; transfer to a clean saucepan and repeat until all the soup is blended.  Place over low heat and stir until hot; stir in the cream and season with salt and pepper.  To serve, sprinkle with feta and season with pepper.

Leave a Comment

Banana Chocolate Soft-Serve Ice Cream


1 frozen banana, diced
2-3 tbsp coconut milk
2-3 tbsp cocoa powder
1 tbsp mini chocolate chips (optional)

Place all ingredients into a small food processor and mix until the bananas are fluffy.

Leave a Comment

Soil-less Potting Medium


From sciencefriday.com:

1 part coconut coir
1 part screened compost
1 part vermiculite or coarse builder’s sand
1 tsp lime or dolomite lime per gallon
½ c worm castings per gallon, or balanced fertiliser per recommended rates

Break up the fibres of the coconut coir and soak until hydrated.  Remove from water and mix soaked coir with vermiculite.  For seed-starting planting mixes, pass the compost through a ¼ inch screen; for transplants and established plants, use a ½ inch screen.  Add the remaining ingredients and mix thoroughly.  Prior to planting, wet the mixture until it feels like a damp, wrung-out sponge.

Leave a Comment

Soil-based Potting Medium


From sciencefriday.com:

1 part compost or leaf mould (use only mature compost, passed through ½ inch screen)
1 part garden topsoil (light, loamy topsoil, sterilised)
1 part coarse builder’s sand
1 tsp lime or dolomite lime per gallon
½ c worm castings per gallon (or use balanced fertiliser per recommended rates, usually about 3 tbsp per gallon)

Mix ingredients thoroughly.  Wet the mixture before using, until it has the damp feel of a wrung-out sponge.

Leave a Comment

Older Posts »
Follow

Get every new post delivered to your Inbox.

%d bloggers like this: