Eating greens
If you ever walk into your vegetable garden and feel overwhelmed by the quantity of leafy greens at your fingertips then this recipe for Greens and Ricotta Torte is for you. I saved it from a Winter 2005 issue of Organic Gardener and the pages have the tell-tale signs of a much used recipe; butter stains, residues of flour, and paper crimped from dried, spilt moisture. It is a delicious way to use a large quantity and mixture of leafy greens. The original recipe calls for predominantly spinach, but I take pleasure in walking among the rows and breaking off stems of whatever is abundant in our garden, usually silverbeet, broccoli, kale and sometimes even spinach.
View full article →Christmas pudding made with love
I know it’s a little early, but Mum takes advantage of our visit during the school holidays to make our family’s Christmas pudding. I love Mum’s Christmas pudding, made using Mrs Dibble's Christmas Pudding recipe (Mrs Dibble is the mother of ABC presenter James Dibble, who read the first ABC television news bulletin in 1956 and worked for the ABC for 27 years. James Dibble died from cancer in 2010). The pudding, usually made six weeks before Christmas, matures in its basin and is reheated on Christmas day, served with cream or custard. The pudding is beautifully moist, fragrant with alcohol and raisins, and pure pleasure on the palate.
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