Growing Vegetables in Victoria, Australia

Yesterday I showed some detail of this book, now I am going to start at the start lol. We have found it to be very practical.

Contents Optimised

Growing Artichokes, Asparagus and Beans in Victoria, Australia

This is the first of a series of things from a book Vegetables in the home garden, Tenth edition. 1976 Department of Agriculture Victoria. I hope to put one up every week. It is from our own books, we used this book to grow our vegetables back in the 80s.

Artichokes Beans

Whatever Takes My Fancy Menu (as long as it doesn't cost too much)

I am still losing weight so I think the theme for this fortnight will be budget and low-fat as I haven't included any for awhile. Hopefully I can keep them and the budget happy. Do you know I was half-way into this and had some cream left over, so that is an interesting switch from low-fat. I had to buy the cream to match the parmesan I had left over from last week to quickly think of something for Tuesday. Our real shopping day is a Thursday. Having said that who knows how much Brie is these days. Also a couple of vegies may turn out an expensive surprise.

Tuesday ~ Spiced Coriander, Lentil & Barley Soup
Wednesday ~ Jerusalem Artichoke Soup
Thursday ~ Jerusalem Artichoke & Leek Soup
Friday ~ Salmon & Vegetable Pasta
Saturday ~ Fettucine Carbonara
Sunday ~ Vegetable & Bacon Ravioli
Monday ~ Vegetable Frittata
Tuesday ~ Mexican Pita Pizzas
Wednesday ~ Middle Eastern Chickpea & Vegetable Salad
Thursday ~ Pea & Brie Quiche
Friday ~ Potato & Split Pea Curry
Saturday ~ Warm Potato & Capsicum Salad with Fish
Sunday ~ Savoury Mince & Potato Wedges
Monday ~ Sloppy Joes with Coleslaw

I think our jerusalem artichokes are ready, this is their 2nd year.

Interesting recipes:

Ricotta & Spinach Frittata
Pea & Artichoke Lasagne
Three-cheese Pumpkin Pie

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Cheap Soup Recipe

This recipe needs minimal vegetables, only red chillies and fresh coriander. Yes, yuk. But sometimes in just the right recipe it is nice. I haven't tried this yet. But as I am still after very cheap meals often, this is worth putting here to use later.

Don't freak out about the title (I did) it is just normal Australian soup mix.


Spiced Coriander, Lentil & Barley Soup

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon ghee
6 cloves garlic, crushed
2 fresh small red thai chillies, chopped finely
1 1/4 cups (250g) soup mix
1 litre (4 cups) chicken stock
3 1/2 cups (875ml) water
1 cup coarsely chopped fresh coriander
1/3 cup (95g) greek-style yoghurt
1 tablespoon mango chutney

Dry-fry seeds in large saucepan, stirring, until fragrant. Using pestle ad mortar, crush seeds.

Melt ghee in same pan, cook crushed seeds, garlic, and chilli, stirring, 5 minutes.

Add soup mix, stock and the water to pan; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, 1 hour. Cool 15 minutes.

Blend or process half the soup, in batches, until smooth. Return pureed soup to pan with unprocessed soup; stir over medium heat until hot. Remove from heat; stir in coriander.

Serve soup topped with yoghurt and chutney.

Serves 4.

p13 AWW Smart Food (Budget Recipes)

Edited to say: I really liked it. In the end we only had Italian soup mix, and my husband put in extra barley. We just had yoghurt to serve it with in the middle.

Minced Lamb Recipe

As you know I love buying minced lamb when I can. Then I sometimes get upset with my recipes I think. So I found this one today in one of my seldom used cookbooks these days. Smart Food by the AWW, p 27.

Bucantini with Moroccan Lamb Sauce

2 teaspoons olive oil
1 small brown onion (80g), chopped finely
2 cloves garlic, crushed
500g minced lamb
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cinnamon
2 tablespoons tomato paste
2 x 415g cans crushed tomatoes
1 large zucchini (150g), chopped coarsely
2 tablespoons finely chopped fresh mint
375g bucatini pasta

Heat oil in large saucepan, cook onion and garlic, stirring, until onion softens. Add mince, cook, stirring until changed in colour. Add spices, cook, stirring until fragrant.

Stir in paste, undrained tomatoes and zucchini, bring to the boil. Reduce heat, simmer, uncovered about 15 minutes or until sauce thickens slightly. Stir in mint.

Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Serve pasta topped with sauce.


I don't usually like cinnamon, but because it is a AWW recipe I will see how it goes, I expect it is nice.

Broad Bean Recipe

This recipe is absolutely beautiful. The broad beans are not that noticeable, actually it took me awhile to remember they were there.

Salmon and Broad Bean Bake

Ingredients (serves 6)
* 500g dried tortiglioni pasta (penne)
* 500g frozen broad beans
* 25g butter
* 1 medium brown onion, finely chopped
* 4 tablespoons plain flour
* Enough milk to make semi thick sauce
* 1/2 cup reduced-fat thickened cream
* 1 large red capsicum, finely chopped
* 1 cup grated reduced-fat tasty cheese
* 415g can pink salmon, drained, flaked

Method
1. Grease a 5cm-deep, 22cm x 27cm (base) baking dish.
Cook pasta in a saucepan of boiling, salted water,
following packet directions, until just tender. Drain.
Drizzle with olive oil. Transfer to a bowl.

2. Meanwhile, microwave beans in a covered bowl.
¼ cup water. 6 mins on high.

3. Use frypan and onion. Cook, stirring, for 2 to
3 minutes or until softened. Add capsicum cook until
soft. Remove from pan set aside.

4. Add flour, then enough oil to make semi runny.
Cook, stirring, for 1 to 2 minutes or until mixture
bubbles. Gradually stir in milk and cream, stirring
with whisk continuously. Heat on low until cooked,
add more milk if too thick. Stir in capsicum, onions
and one-third of the cheese. Cook, stirring, for
2 minutes or until melted and smooth. Season with
1 tsp salt and about ½ tsp pepper.

5. Add to white sauce mixture, beans and salmon,
then to pasta. Stir to combine. Transfer to prepared
dish. Sprinkle with remaining cheese.

6. Put in 180 C oven for 20 minutes or until golden.

7. Stand for 5 minutes. Serve.

Adapted from: Salmon & Broad Bean Bake

Sorry guys

Here's the story.

I had to sign up for something using another email address. So I thought... I'll use my blog email.

I had a computer crash awhile ago, I think this is the reason, and my husband must have forgotten to set up my blog email in Outlook Express.

Last night I found this from Coles!

"We are also opened to discussing competitions to run via your blog with Coles Aussie Made prize packs if this is of interest..."

and "I am in contact as I know you are a prominent blogger in the foodie space.."

WOW.

I am sure some of my patriotic Aussie mates would have appreciated something in the mail around Australia Day. I shall be keeping a good eye on my mail from now on! It was a cute email with pictures.

Ezy Sauce Apple Chutney

Apple Chutney

4kg green cooking apples, cored
1.5kg onions, peeled
500g seeded raisins
60g garlic, about 5 large cloves, peeled
3 tablespoons salt
1 tablespoon ground ginger
2kg sugar
1 bottle Ezy Sauce

Chop apples, onions, raisins and garlic. Alternatively, chop in batches using a food processor. Place in a large saucepan, add salt, ginger, sugar and Ezy Sauce. Mix well and simmer for about 2 hours or until mixture is a thick jam like consistency. Fill using a small jug or ladle into hot sterilised jars. Cover loosely, cool and seal. Makes about 6 litres.

Serving suggestion: pork, beef, sausages, lamb, chicken or hamburgers.

Menu

Last week I shouted myself some minced lamb. When I say shouted, it was not on my list. Neither was the osso bucco. Anyway, I asked my husband to check the freezer. No lamb. He accidently used it in place of beef. You have to remember I can't just duck down to the shops and get some more, it comes from Coles 1 1/2 hours away!

Oh well, no lamb on this menu. Though I may be able to shop there, it was just disappointing that is all. As it turns out the eski wasn't put in the car. I had two big days out.

On Thursday my husband brought home a big bunch of basil.

Tuesday ~ Osso Bucco with potatoes
Wednesday ~ Essential Chow Mein
Thursday ~ Pumpkin & Capsicum Soup
Friday ~ Pasta Puttanesca
Saturday ~ Spinach Pilau (uses basil comes from AWW Indian cookbook)
Sunday ~ Cauliflower, Bacon & Split Pea Soup
Monday ~ Vegetarian Japanese Pancakes
Tuesday ~ Potato & Egg Salad
Wednesday ~ Greek Lentil Soup
Thursday ~ Fragrant Egg Curry
Friday ~ Mexican Macaroni Cheese
Saturday ~ Pasta with Roasted Vegetables & Lentils
Sunday ~ Salmon & Broad Bean Bake
Monday ~ Spaghetti Bolognaise or Savoury Mince with Soft Polenta

Ham Steak Recipe

This is good for one of the hampers from Chrisco, Hamper King or Castle. I know I have ended up with ham steaks and hash browns before.

Grilled Ham Steaks with Corn & Gherkin Salad

DIY Idea Toss baby rocket or spinach leaves into salad.
Try adding frozen peas (thawed) and finely chopped clery to salad.
Serves 4.

4 frozen hash browns
1 tablespoon vegetable oil
4 ham steaks
1 lebanese cucumber, finely chopped
420g can corn kernels, drained
6 gerkins, finely chopped
1 medium red capsicum, finely chopped
1/2 cup grated tasty cheese
2 tablespoons chopped flat-leaf parsley
1/3 cup egg mayonnaise

Preheat oven to 220 degrees Celcius or 200 fan forced. Line a baking tray with baking paper. Place hash browns in a single layer, on prepared tray. Bake for 12-15 minutes or until brown, turning over halfwaythrough cooking.

Meanwhile, heat oil a large frying pan over moderate heat. Add ham, cook for 2-3 minutes each side or until golden.

Combine cucumber, corn, gherkin, capsicum, cheese and parsley in a large bowl. Add mayonnaise, stir until combined. Season with salt and pepper. Place ham on serving plates. Serve topped with salad and hash brown.

From recipes+ December 2010