We have used walnuts in this salad, but it’s equally as good with pine nuts. The following quantities would serve 4-6.
2 cups chopped (cubed) pumpkin (choose your favourite – we use Kent)
2 tbs olive oil
2-3 tbs dukkah (we use Table of Plenty pistachio)
salt to taste
100 g fetta cheese
1/2 an avocado
1/2 cup walnuts
3 tbs olive oil
2 tbs fresh lemon juice
2 tbs seeded mustard
2 tbs brown sugar
Heat oven to 180° C
rub pumpkin cubes with olive oil and place on baking tray (covered with glad bake)
cook pumpkin in oven until tender (approx 20 mins)
sprinkle dukkah over pumpkin and ensure all pieces are coated, season with salt
(at this stage you can put the walnuts or pine nuts in with the pumpkin to roast for extra flavour)
continue cooking until golden brown
remove from oven and set aside
Mix all dressing ingredients together until well combined (a screw top jar is handy for this)
Put rinsed spinach leaves in salad bowl
add sliced avocado, fetta cheese and nuts
arrange roast pumpkin over top
drizzle with dressing
This is a really quick recipe for a tasty relish that can be an accompaniment to so many things. Think hamburgers, eggs, steak or just served with some delicious crusty bread. You can serve it straight away but to let the flavours really develop leave covered in the fridge for a day. This only makes a small amount (approx 1 small jar) and will last in the fridge for a week.
3 medium size ripe tomatoes
1 small brown onion
1 red chilli
2 tsp olive oil
1 tsp mustard seeds
1/2 tsp salt
1/4 cup white granulated sugar
1/2 cup white vinegar
Slice small (approx 3 cm) crosses through skin of tomatoes on opposite sides
put tomatoes in small bowl and completely cover with boiling water – leave for approx 1 minute
remove tomatoes from water, skins should slideoff easily
chop tomatoes into small cubes and leave aside
chop onion, chilli (leave seeds if you like a medium heat, otherwise discard) finely
saute onion and chilli in the olive oil until soft
add mustard seeds and continue cooking for approx 30 seconds
add chopped tomatoes, sugar and vinegar
bring to the boil then reduce and simmer forapprox 30 mins or until the relish reaches desired consistency.
Leave in covered container in fridge for up to 1 week.
Yesterday we went to the Harvest Market in Launceston. This bread stall was incredibly busy and it was easy to see why. The croissants were to die for, the sourdough had just the right crustiness….we’ll be back!
Sunday morning breakfast = scrambled eggs on sourdough with quick tomato relish…..
3 free range eggs
2 tbs thickened cream
salt, pepper, fresh parsley to serve.
Whisk eggs well with steel whisk, add cream and whist to combine
pour mixture into non-stick frypan and put over medium heat
Gently lift and scrape mixture while it cooks
Be careful not to overcook! Eggs should be glossy and just set
Serve on sourdough with salt, pepper, sprinklewith fresh parsley
Accompany with easy tomato & chilli relish
Continuing with the scone theme…….pumpkin scones. They would have to be our favourite, plus there are pumpkins everywhere at the moment.
3 cups SR flour
2 tsp baking powder
1 tsp nutmeg
pinch of salt
1 1/2 cups cooked mashed pumpkin (we use Kent)
approx 200 mls cream
Heat oven to 200° C (fan forced)
Sift flour, baking powder, nutmeg and salt into large bowl
gently mix through cooled mashed pumpkin
add as much cream as the mixture needs to hold together (it makes a really soft,sticky dough).
Tip mixture onto floured surface and pat flat with hand until approx 2cm thick
cut scones with floured scone cutter
Place scones next to each other on cooking tray (covered with glad bake)
Bake for 10 mins or until golden brown
Serve hot with butter or favourite topping
Is there anything better than a scone fresh out of the oven with jam & cream? Over the years we’ve tried many different scone recipes but the following recipe is foolproof. The scones turn out deliciously moist in the middle with a slight crunch on the outside. We’re serving them with homemade Tasmanian blackcurrant jam and double cream…………say no more!
3 cups SR flour
2tsp baking powder
2tbs icing sugar
200mls thickened cream
Preheat oven to 200° C (fan forced)
Sift flour, baking powder and sugar into large mixing bowl
Make a well in centre and add cream and water
Using a knife cut and fold the mixture until it forms a ball
Tip mixture on a lightly floured surface and knead until just smooth
Push dough flat with hand until approx 2cm thick
Using a floured scone cutter cut the scones until all dough used
Place cut out scones next to each other on an oven tray (covered with glad bake)
Bake scones for 15 mins are until golden brown
For a softer scone cover with tea-towel, if you prefer the crunch allow to cool slightly on rack
serve with your favourite toppings
Our first post! We live in a beautiful part of the world and we are determined to get out and experience more of it and share it with you while we are at it. What a great way to share our passions, family, food and Tasmania.