I’ve had quite a few requests for the recipe of my quinoa salad, so I thought I would post it on the site for everyone to enjoy.
The trick is to make it as colorful as you can, with lots of fresh, healthy ingredients. My secret (not for long!) is to caramelize onion with a sweet orange veg such as pumpkin, carrot or sweet potato, which gives this salad a sweet nutty flavor, so you don’t have to add much of a dressing.
So here it is…
If you are anything like me, you don’t have the time or energy to spend making complicated sauces. So, using the freshest ingredients from my own ‘no-dig’ garden, I love to create wonderful pasta sauces using tomatoes, onions, garlic, zucchinis, capsicum and loads of herbs. I don’t use a recipe, just whatever is growing rampantly in the garden at the time.
This sauce can be used on it’s own, and is also fantastic when the cooler weather is upon us. I just add it to meats or beans and cook slowly on low heat in the oven. You could use a slow cooker if you prefer.
Have you managed to make your Christmas pudding yet – I’m doing mine today!! I need to make it gluten free for several members of our Christmas dinner gang. So here’s a fabulous, moist, and gluten free treat that will tempt you even if the temperature is 37.7778 degrees Celsius in the shade (that’s 100 degrees in ‘old’ terms!).
This pudding can be made 2 weeks ahead if covered in the fridge. Just reheat the pudding in the basin when you’re ready to serve.
This is a really delicious, and easy to make pudding, so I hope you enjoy!
It’s been a wonderful 2 weeks, visiting our friends John and Forrest Woodbury in Albany, Western Australia! We so enjoyed their fabulous hospitality, and Forrest’s delicious cooking. We also had the chance to take a whale watching trip, where we saw dolphins, seals and humpback whales, courtesy of John & Forrest’s business, Albany Whale Tours (see photos below).
While we were there, Forrest baked a batch of her famous Raspberry and Lemon Friands, and was kind enough to share the recipe for me to post on the GPG website.
Here it is for your culinary enjoyment.
The quince is a beautiful fruit, but one that is truly paradoxical. Most fruit is best when fresh, but quinces are dry and astringent enough to make your mouth cringe, and must be cooked with sweetener before eating. They may have a hard furry skin and unattractive dull-yellow flesh, but this member of the rose family turns a rich orange-red when cooked and has an amazing and intoxicating fragrance.
Originating in Persia, quinces have been cultivated longer than apples, and have been linked to many famous lovers, including Aphrodite. Ancient newlyweds were said to nibble on quinces before entering their bridal chambers.
Today we have two fabulous recipes from Forrest in WA. The first is a Pineapple, Kiwifruit and Apple jam and I can guarantee that it is absolutely delectable! With this recipe Forrest won first prize in the mixed jam section of the Albany Show for 2011 and 2012. It really is a winner!
The second is a Beetroot Balsamic relish shared by a friend of Forrest, Mariette Wiltshire-Butler. It’s superb with fish and on bread and cheese.
Guest Post by Forrest Woodbury
There is a saying “money for jam”. The generally accepted meaning is of receiving money for virtually doing little or nothing. Hah! Have you ever made jam? I can tell you that it certainly is not a ‘little or nothing’ job!
I was born in Ceylon (now referred to as Sri Lanka, though that has always been the name given to this tiny island by its native inhabitants) and lived there till I was 11 years old after which my family emigrated to Australia, settling in Perth in 1955.
My memories of my early years are still vivid and preparations for Christmas hail as a particularly special time. Being of Dutch/Portuguese/English/Irish/German heritage (Heinz 57 varieties) my family had some wonderful foods and dishes which were essential to particular celebrations and seasons.