I love a spicy tomato relish, and this kasundi fits the essential criteria. It is full of flavour, just spicy enough, it has a balanced sweetness and it’s easy to make. I don’t bother peeling or de-seeding the tomatoes, and if using cherry tomatoes, I often just throw them in, I don’t even chop them! …
This a great way to use seasonal pineapple, in a sweet but spicy sauce. It is amazing on grilled or BBQ’d meats. This sauce will not thicken and ‘set’ like a usual sticky sweet chilli sauce, but you can use less sugar due to the lovely sweetness of ripe pineapple. Pineapple Sweet Chilli Sauce MAKES …
These syrups, or cordials, are great mixed with sparkling water for a drink or cocktail. They can also be used in marinades and desserts. They are very easy to make, and can use whatever seasonal herbs and flavourings you have! Herb Syrups MAKES About 1 litre for each INGREDIENTS You can easily adjust these recipes …
This is an easy way to whip up a dressing, especially good if you don’t have any eggs on hand to make mayonnaise, or can’t eat avocado in green mayo. Choose whatever herbs you like, or are harvesting from the garden. Sour Cream + Herb Dressing MAKES About 400mls INGREDIENTS 300mls lactose free sour cream …
This Grilled Zucchini Dip is a great way to use up an abundance of zucchini. With the addition of lime juice, herbs and chillies, it is a zesty dip that can be eaten with corn chips and carrot sticks, or used in salad wraps, or served with meatballs! Grilled Zucchini Dip MAKES About 1 1/2 …
Ooh, this marinade makes for moist, tender, herby and spiced BBQ meat. You can also use whatever herbs you are harvesting from the garden (just be mindful of using too much mint!) Don’t worry if you don’t have time to marinate it for very long, it still adds flavour even if you just coat the …
Thai Basil has a such a delicate, delicious flavour. This zesty, flavourful curry paste can be made spicier by increasing the amount or type of chillies you use. It makes a beautiful, low FODMAP curry. (Read this, if you are new to Low FODMAP eating). Thai Basil Curry Paste MAKES About 1 to 1 1/2 …
This ain’t your nonna’s pesto. This isn’t anything like traditional Basil Macadamia Pesto, though the herbs are ‘pounded’ or blended. We also throw in some nuts and if you like, some parmesan cheese. But this spicy pesto would be great on barbecue meat, seafood or veges. It makes a nice dip if you leave it …
Place a slice of this Coriander Chilli Butter on barbecue meat, fish or vegetables. Watch as it melts and oozes into your meal, adding flavour and all that great buttery goodness! Coriander Chilli Butter MAKES About 1 cup INGREDIENTS 250gm organic salted butter, softened 1 cup of fresh coriander leaves 1 fresh red chilli 1 …
A delicious way to make the most of an abundance of fresh coriander (AKA cilantro). This zesty, flavourful curry paste isn’t too spicy (though you can increase the chilli heat if you like) but makes a beautiful, low FODMAP curry. (Read this, if you are new to Low FODMAP eating). Coriander Curry Paste MAKES About …
