Warrigal greens - pesto recipe
Ingredients: 6 handfuls of Warrigal Greens leaves, 1 onion, 3 cloves of garlic, butter, half a lemon, handful of macadamia nuts, splash of olive oil
Author(s) Rebecca, Sean, Amy, Natasha, Lisa Bibliography
Vietnamese Rice Paper Rolls- thanks Mary Anne
Using our garden produce: Garlic Chives- halved 40 Thai mint leaves 100g dried vermicelli 20 round rice paper wrappers 20 cooked prawns or tofu Dipping Sauce 3 tablespoons hoisin 2 Tablespoons soy sauce 1 tablespoon sweet chilli sauce 1 small red chilli finely chopped 1 tablespoon chopped roasted peanuts Soak the vermicelli in boiling water for 15 mins. Drain pat dry and cut into short strips Dip rice paper in bowl water one at a time. Place on dry surface and spoon noodles along bottom third, top with mont leaves and 2 prawns or tofu strips. Fold and enclose a garlic chive. Cover on plate with damp tea towel.. Mix all dipping sauce ingredients in bowl and top with peanuts. You can vary ingredients use lettuce, carrots, cheese etc. Carrot Top Pesto
Carrot Top Pesto Ingredients: Carrot tops from 4 to 5 large carrots 1/2 cup (60 grams) raw hazelnuts 1/4 cup (60 milliliters) olive oil 1 clove fresh garlic 1/2 teaspoon sea salt Juice of half a medium-sized lemon Leaves from a sprig or two of mint Black pepper to taste |
Perilla leaves Recipe
Ingredients
MEMBER RECIPE Total Time: 6 1/2 hours Active Time: 20 minutes Instructions
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