Natures natural Insecticide, Marigolds and Nasturtiums.

Because I don't like to use chemicals in my vegetable garden, I randomly plant Marigolds and Nasturtiums here and there. They have great natural Insecticidal properties. They control borers, codling moths, white fly, aphids and white cabbage butterfly. Nature is a cleaver thing! When the Marigolds have finished flowering, I collect all the dried buds and further dry them out in a paper bag. Then when they have fully dried out I gently break them up scatter them around the veggie garden again. Once you have purchased your first packet of Marigolds you will not have to buy them again . I love to look out the window and see a bright splash of orange and sunny yellow, it makes me smile!

Ruby Red Grapefruit Sorbet

Ruby Red Grapefruit Sorbet Delish

Serves 8
Prep time: 20 mins
Cooking time: 10 mins (plus cooling and freezing time)

Ingredients

2 large Ruby Red Grapefruits
2 tablespoons of ruby red grapefruit rind finely grated
1 cup (220g) of caster sugar
3/4 (180ml) of ruby red grapefruit juice (from the 2 large grapefruits)
1 egg white


1. Stir 2 tablespoons of finely grated ruby red grapefruit rind, 1 cup (220g) of caster sugar and 2 ½ cups(625ml) of water in a medium saucepan over high heat until sugar dissolves; bring to boil. Reduce heat; simmer without stirring, uncovered, 5 minutes. Transfer to a large heatproof jug, cool to room temperature; stir in ¾ cup (180ml) ruby red grapefruit juice and pulp making sure all seeds are removed.

2. Pour sorbet mixture into loaf pan; cover tightly with foil; freeze 3 hours or overnight.

3. Process mixture with 1 egg white until smooth. Return to loaf pan, cover; freeze until firm. Sprinkle with extra grapefruit rind; if desired.


Love joey xxx

Creamed Rainbow Chard

(Our home - grown silverbeet)

Creamed Rainbow Chard
Ingredients (serves 6)

80g butter
2 garlic cloves, thinly sliced
1 tsp of fresh, grated ginger
1/2 cup of grated parmasen
2 bunches silverbeet, stems removed, washed, roughly chopped
1/4 teaspoon ground nutmeg
1/2 cup thickened cream

Method

Melt butter in a large, heavy-based saucepan over medium heat. Add garlic and ginger and cook for 2 minutes. Add silverbeet and nutmeg. Cover and simmer for 3 minutes. Add cream and grated parmasen. Stir to coat and bring to the boil. Reduce heat to low. Simmer for 2 minutes or until thickened slightly. Season with salt and pepper. Serve and enjoy.

Home-Grown Carrots

(These are some home-grown carrots that
we have recently harvested from our veggie
garden)


Honey sesame carrots

Ingredients (serves 8)
10 medium home-grown carrots, trimmed, scrubbed
1 tablespoon sesame seeds
1 1/2 tablespoons honey
1 1/2 tablespoons butter

Method
Place trimmed, scrubbed, peeled and chopped carrots in a large saucepan. Cover with cold water and bring to the boil. Cook for 5 minutes or until tender. Drain water into sink. Keep in covered warm saucepan. Meanwhile, place sesame seeds in a small non-stick frying pan over medium heat. Cook, stirring often, for 3 to 4 minutes or until lightly toasted. Place butter in saucepan to melt over carrots. Once butter is melted add honey. Cook, stirring, for 1 minute or until honey has melted. Drizzle honey mixture over carrots. Serve and enyoy!

xxx Joey

My veggies

Tangy Italian Salad

We were having an Italian themed lunch day at work today. Here is the salad I took in, I made it up as I went along. I called it Tangy Italian Salad.


Salad Ingredients:

2 x 200g Greek feta cheese
1 pck of two chorizo sausages
1 large bunch of fresh parsley
1 large jar of sun dried tomato strips (well drained)
1 jar of roasted sweet red peppers (well drained)
1 jar of kalamata olives (pitted and drained)

Dressing Ingredients:

1 lemon juiced and 1 tsp grated lemon rind
1 tble spoon of apple cider vinegar
1 tble spoon of olive oil
1 x 12 g tube of Gourmet Garden Oregano paste
1 x 12 g tube of Gourmet Garden Basil paste
1 x 12 g tube of Gourmet Garden Garlic paste
Pinch of sea salt flakes, good grinding of black pepper
1 large tsp of sesame seeds

Method:

Dice sausages and fry off in a non stick pan. Drain well on paper towel, set aside to cool. Dice feta in to smallish cubes. Add diced feta, cooled sausage, sun dried tomato strips, chopped roasted peppers, kalamata olives and chopped parsley to salad bowl. Toss lightly.Whisk all of the salad dressing ingredients in a jug and pour over the salad. Cover with cling wrap and place in the fridge for the flavours to merge overnight.

Enjoy XxXxX Joey

Birthday Cupcakes

Here are the cupcakes that I made for my daughters birthday party's this year. We had so much fun making them. They are almost to pretty to eat.