RECIPES FROM THE FARM

Breakfast, lunch, dinner and dessert recipes, plus hints and tips.
30 Pins38 Followers
Dry Sri Lankan Potato Curry A fantastic accompaniment for a curry feast!

A fantastic accompaniment for a curry feast! On the Emerald Isle (Ireland) they talk about the potato with a kind of Guinness-like reverence. Historically, they boil it and mash with milk, butter a.

Chinese Master Stock with Pork and Chicken

Making a Master Stock is a time honoured craft. Although incredibly easy, the art is in fine tuning the combination and proportion of the flavouring ingredients as you use the reserved stock a seco.

A really easy silverbeet and feat vegetarian quiche (add some Geoff Jansz Hot and Sweet Chilli Sauce for an extra kick!).

Although it grows year round, now really is the perfect time of the year for Silverbeet; warm enough for it to thrive, but not so hot as to burn or wilt the leaves. In honour of this beautiful, Iro.

This is a foolproof, simple tea cake, perfect for those more skilled in the garden than in the kitchen...

This is a foolproof, simple tea cake, perfect for those more skilled in the garden than in the kitchen.

Honey and Brown Sugar Ice Cream inspired by the bee, the culinary heroes of the insect world.

Noticing so many bees around the farm, and hearing of the worldwide colony collapse crisis, I was moved to pay homage to the culinary heroes of the insect world. This is a no-churn ice cream, makin.

Harissa paste - homemade, rich, hot, tangy, spice scented, sharp iwth a slightly smoky character.

As it has evolved in my kitchen. I hate calling it harissa because there are so many versions. With so many regional and household “must have” ingredients omitted here, that this recipe is sure to.

Seared Lamb Neck Fillet with Geoff Jansz Spiced Tomato Relish

Try this knock out combination of Geoff Jansz Spiced Tomato Relish with Seared Lamb Neck Fillet

A Spanish Broth with Garlic, Fish & Chorizo

A Spanish Broth with Garlic, Fish & Chorizo - Geoff Jansz

Chunky and Smoky Roast Tomato Soup

One of the reasons I like this soup is that it’s not blended. Apart from retaining it’s texture, giving the sense of being more like a meal in itself rather than a first course, it also retains a d.

Pinterest
Search