Archive for the Recipies Category

Garden to Table harvest lunch dips

Roasted Pumpkin Dip by Chef Sarah, Smith’s Lake, NSW

½ Roast Pumpkin

1 teaspoon Coconut sugar

2 clove garlic

1 – 2cm piece fresh ginger grated

1 – 2cm piece fresh turmeric grated

1 teaspoon Red Curry past

100ml Coconut cream

fish sauce optional & or salt

1tsp of pipitas – sprinkle on top to serve

Basil fresh

1 Lime juiced

Place pumpkin on tray and roast in the oven until soft.

Blend ingredients in food processor or thermomix until a desired consistency is achieved.

Serve on a platter and sprinkle with pepitas

Kale Chips are easy to make and comes in all different colours including dark green, purple and almost black but my favourite to grow is the ‘Red Russian Kale’. It belongs to the Brassica family and is packed with antioxidants and other nutrients. A great time to make Kale Chips is in Winter when you have to much of it in your garden or it’s in abundance at the shops!

You will need:

3 x flat baking trays, pizza trays work well

Baking paper

Olive oil

Sea Salt

1 x Bunch of Kale

1 x mixing bowl

Method:

Preheat oven to 140 degrees.

Wash Kale, remove stems and pat dry in a tea towel.

Cut the kale into bite sized pieces, about the size of a corn chip.

Place the kale in a mixing bowl and drizzle of a small amount of olive oil.

Place the kale pieces on a lined baking tray and sprinkle with a little sea salt.

Bake in the oven for around 7 – 10 minutes, but make sure you put the timer on as they do cook quickly so beware!

Serve in a bowl and enjoy with friends!