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The Permacultivator - Journal of Cool Climate Permaculture
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Recipes

A collection of tried and tested recipes submitted by readers

Home-Made Yoghurt

From Debbie Hebbard

Ingredients

 

Optional:

Method:

  1. Mix milk & milk powder in a saucepan.
  2. Heat until almost boiling, take off heat & leave to cool until the milk is "blood temp." (43-45 degrees if you have a thermometer).
  3. Add milk to the yoghurt gradually, stirring well, then pour into a pre-warmed thermos flask.Seal and leave for 4-8 hours or until the curd has set.The time taken depends on the freshness of the starter culture and the temperature of the milk. However if the milk is too HOT the bacteria that cause clotting will be destroyed. The setting time also influences the acidity of the yoghurt. The longer you let it sit the more acidic it becomes.
  4. Remove 2 tablespoons of yoghurt from the flask, label,date & store in the fridge. This yoghurt will be a fresher starter culture for your next batch, which will clot faster. (Storage life 6-8 days)
  5. The yoghurt can be chilled and eaten plain or flavoured at this stage.
  6. Dissolve water and gelatin in small saucepan, add sweetening if required.
  7. Add berries, stir and remove from the heat. Cool but don’t chill.
  8. Stir fruit mix into yoghurt and chill well. Enjoy!

 

Zucchini Cake

From Debbie Hebbard

A tried and tested recipe that is quick to prepare and keeps well. It is also suitable to freeze.

Ingredients:

Method:

  1. Grease and line 2 large loaf tins. Preheat oven to 180 degrees C.
  2. Beat eggs until light, add sugar, vanilla and oil, beat until
  3. thick.
  4. Stir in flour and cinnamon, then zucchini and choc chips.
  5. Pour into prepared tins and bake for 40 min.
  6. Cool in pan for 5 min then turn out.
  7. Ice with choc icing or dust with icing sugar.

Lentil Patties

From Clive James

makes 20 big patties

Ingredients

METHOD

  1. cook lentils until tender, drain well.
  2. puree or blend 1/2 the lentils.
  3. in a large bowl combine all ingredients except the flour and sesame seeds.
  4. mix well, shape into patties and roll in flour sesame mix.
  5. if possible chill prior to frying with your favourite oil.

Serve with vegetables or create burgers.


Spinach Bake

From Clive James

Family sized recipe

Ingredients

METHOD

  1. grease a baking dish with butter then line with pastry.
  2. place all ingredients into a bowl and mix together.
  3. pile mixture onto the pastry base and top with more pastry.
  4. cook at 190 deg C for 25 min until golden brown.

Sticky Date Pudding

From Clive James

Ingredients

Method

  1. in a sauce pan add butter, apple, dates and a little water. Simmer until all sticky and gooey.
  2. cool slightly and mix in rest of ingredients.
  3. cook for 40-45 min in a moderate oven.

Serve with a dollop of cream or you may prefer custard.


Peach & Brandy Marmalade

From Anne Pidcock

A recipe with a twist: a marmalade with the heavenly aroma of peaches

Ingredients

Method

  1. Combine peach pieces, orange rind and orange juice in large pan.
  2. Add sugar - stir well
  3. Heat gently until sugar is dissolved
  4. Cover and cook slowly for 30 minutes
  5. Uncover and cook quickly till mixture thickens; stir frequently
  6. When ready to set, add brandy and cook 1-2 minutes then remove from heat.
  7. Spoon into sterilised jars and seal

Microwave Jam

From Anne Pidcock

Microwave jams are quick and simple to make. Though not producing quantity, they are convenient for small amounts of fresh fruit (eg. strawberries). The process uses less energy than an electric hot plate, the dish is easily cleaned afterwards and, best of all, the jam never burns!

Ingredients

Method

  1. Place fruit and water in a microwave-proof casserole dish. Cover with plastic wrap or close-fitting non-metal lid. Microwave on FULL POWER for 7 - 10 minutes, until fruit is tender.
  2. Add sugar and lemon juice. Stir until sugar is dissolved.
  3. Microwave on FULL POWER for 3 - 5 minutes until jam starts to boil. (Without a cover)
  4. Stir mixture and continue to microwave on FULL POWER, checking and stirring every 10 minutes, until mixture coats the spoon, sets on a saucer etc.. (If it turns a dark colour and seems close to burning, reduce power to 50% and adjust for individual microwave power).

Note: 1 kg of plums makes 3 jars (450gms) and takes between 30 minutes to set. The longer it is allowed to cool between 10 minute bursts, the longer it will take to cook.. This recipe has been tried and tested for plums, grapes and marmalade.


Home-Made Ginger Beer

from Anne Pidcock

THE PLANT

  1. Squeeze the juice of 2 lemons and 1 teaspoon of pulp into a large air-tight jar (800g+)
  2. Add 4 teaspoons of sugar, 2 teaspoons of ground ginger and 2 cups of water
  3. Leave to ferment for 3 days

FEEDING THE PLANT

Week 1

Feed the plant 4 teaspoons of sugar and 2 teaspoons of ginger every day for 6 days. After a few days the plant will bubble away after feeding. (Kids love this!)

On the 7th day, bottle the beer as directed.

Week 2

Instead of 4 sugar and 2 ginger, reduce to 2 sugar and 1 ginger. If you like a stronger ginger taste, increase the ginger.

On the 7th day, bottle the beer as directed.

BOTTLING THE BEER

  1. Put 1 kg of sugar and 5 cups of boiling water into a big pot [Large enough to hold 30 cups of liquid] Stir until dissolved.
  2. Strain the juice of 4 lemons into the pot
  3. Strain the ginger beer plant into the pot. (Use a fine piece of muslin to strain the plant and squeeze until dry.) Retain the plant
  4. Add 24 cups of cold water to the pot and stir
  5. Fill into clean, dry, airtight bottles. (Makes 10 standard beer bottles.) Seal securely
  6. Keep 3 days before using. Store in a dark, cool place. Beware of exploding bottles!

TO RENEW PLANT

  1. Halve the residue strained into the muslin
  2. Place half back into the jar, add 2 cups of water, and repeat steps from FEEDING
  3. Compost the other half (beware of tipsy worms!) or give it to a friend inspired by your success.

Onion Marmalade

From Kerri Sanders

Ingredients

 

Method

  1. heat butter in pan, add onion and cook until golden brown, about 15 min.
  2. add stock, garlic and pepper.
  3. simmer for 20 minutes or until thick.
  4. cool and store in a glass jar in the fridge.

Delicious as an accompaniment or added to a dish for extra flavour.


Onion Yoghurt Bread

From Kerri Sanders

Ingredients

Method

  1. sift flour, bicarbonate of, baking powder & salt in a large bowl.
  2. rub butter into flour with finger tips.
  3. mix yoghurt into flour & combine to a smooth dough.
  4. heat oil in small pan, add onion & cumin seed.
  5. saute until golden, cool slightly.
  6. mix onion mixture into the dough.
  7. place in a well greased loaf tin, bake at 180 deg C for 45 - 50 min or until cooked.

Delicious served warm from the oven.


Mint And Coriander Chutney

From Kerri Sanders

Ingredients

Method

  1. place all ingredients in food processor or blender.
  2. process until finely chopped.
  3. pour into sterilised, cool jars.
  4. store in fridge with a film of extra oil on top.
  5. Use a spoonful as a finishing touch to anything from a curry to a sandwich.

Deep Fried Tomatoes

From Kerry Sanders

Ingredients

Method

  1. fill wok cm deep with oil & heat
  2. cut tomatoes into wedges, dip cut edges in corn meal
  3. lower tomatoes into oil & fry 3-4 min
  4. drain well
  5. serve with gently cut basil leaves

Griddle Corn Cakes

From Kerry Sanders

Serves 4

Ingredients

Method

  1. sift flour into a bowl, make a well in the centre
  2. add eggs and buttermilk, whisk until you have a smooth batter
  3. fold in corn, cheese, cumin & chives
  4. cook spoonfuls of mixture on a greased griddle or frypan on medium heat
  5. serve plain or top with butter or sweet chilli sauce

A griddle is a large flat cast iron pan used over an open fire. Those who wish to cook these traditionally, over an open fire, I hope you are an early riser. For the rest of us, a fry pan will do the trick.


Sorrel and Vegetable Pasta

From Kerry Sanders

Pasta pre-flavoured with herbs is great for this recipe.

Ingredients

Method

  1. cook pasta as directed, keep warm
  2. heat oil in large fry pan, add garlic cook until golden
  3. add zucchini & asparagus, cook 3-4 mini
  4. add tomatoes, sorrel, vinegar, wine & pepper
  5. cook 2 mini, then stir in the fetta
  6. toss sauce through pasta, garnish with parmesan

Pan Roasted Sunflower Seeds

From Kerri Sanders

Ingredients

Method

  1. heat oil in pan, add sunflower seeds
  2. stir and turn seeds regularly until they are golden brown
  3. stir in a few teaspoons of tamari sauce
  4. add to and dish as a garnish or with cheese on top of a quiche or sprinkle over salads for a nutty crunch.

Chilled Blueberry Soup

From Kerri Sanders

Serves 4

Ingredients

Method

  1. place blueberries, water, sugar, lemon peel & cinnamon in saucepan
  2. bring to boil and simmer 15 min, cool
  3. remove lemon peel and cinnamon, blend until smooth
  4. strain the soup and chill.
  5. serve with a dollop of sour cream

Raspberry Sauce

From Kerri Sanders

Ingredients

Method

  1. puree all ingredients
  2. strain through a sieve
  3. serve warm or chilled

Pesto Sauce

From Kerri Sanders

Ingredients

Method

  1. place basil, garlic, pine nuts & 3 tablespoons of the oil into a blender, process well
  2. add remaining oil with the machine running, until all mixed
  3. pour pesto into a bowl, stir in cheese, season to taste
  4. chill until needed.

Gazpacho (Chilled tomato soup)

From Kerri Sanders

serves 6

Ingredients

Method

  1. blend tomatoes, juice and garlic until smooth, pour into a large bowl
  2. add cucumber, shallots, capsicum, celery and basil
  3. chill for several hours, or overnight, to allow the flavours to develop
  4. season to taste prior to serving

Lumberjack* Cake

From Rose Andrews

Cake

  1. Mix these ingredients, cover & cool.
  2. Beat 180 grams butter with 2 cups caster sugar, add 2 eggs.
  3. Sift 4 cups plain flour & mix well.
  4. Shoot in the apple & date mixture.
  5. Bake for 1 and 1/4 hrs in a moderate to slow oven (160 degrees C)

Topping

This makes it very rich and festive

  1. Melt 125 grams butter & 1 cup soft brown sugar.
  2. Add 1 cup milk and 2 cups dessicated coconut.
  3. Mix together and put on top of the cooled cake and bake for another 10 min at the same temp. (160 degreesC).

(* Since Kangaroo Valley was plundered by Cedar cutters, sleeper cutters and other timber getters, these Australian expressions could be substituted. Ed)


Melon & Ginger Jam

from Lilian Osborne (HRDA)

INGREDIENTS

METHOD

  1. Do not stand overnight. Cut up melon.
  2. Add other ingredients.
  3. Cook for 2 to 2.5 hours.
  4. Test a little on a saucer in a cool place.
  5. When jellied, bottle & seal in warm sterilised jars.

Alcayota Melon Jam

from Lilian Osborne (HRDA)

This melon skin is very hard and you will need an axe, tomahawk or meat cleaver to cut it open.

INGREDIENTS

METHOD

  1. Add the fruit and sugar together
  2. mix well and allow to stand overnight in an earthenware bowl, or something similar.
  3. Next morning there will be quite a lot of liquid in which to cook it.
  4. Add the orange rind and the clove and put in a saucepan and cook on a medium heat. You need to keep stirring it to stop it sticking to bottom of saucepan.
  5. When the mixture starts to turn a golden brown colour and you can see the bottom of the pot, add the nuts and the jam is about ready. Often used as a desert with cream.

Artichoke Mustard Pickles

from Jill Cockram

Ingredients

Method

  1. Combine the salt and vegetables, add the water and let stand overnight.
  2. Next morning, drain the veges well.
  3. Combine dry ingredients with enough vinegar to make a smooth thin paste.
  4. Bring remaining vinegar to boil and gradually stir in paste. Cook, stirring constantly till the sauce is smooth and thickened.
  5. Add the veges, bring back to the boil then decant into hot jars and seal. Cool jars on rack.

Artichoke Relish

from Jill Cockram

Ingredients

Method

  1. Wash and peel artichokes and mix with the other veges and the salt. Add the water and soak overnight.
  2. In the morning, drain the veges well.
  3. Combine the mustard, turmeric, curry powder, flour and sugar and gradually stir in the vinegar.
  4. Bring mixture slowly to the boil stirring constantly.
  5. Add the drained mixed veges and bring back to the boil.
  6. Pack into hot jars and seal. Allow to cool.

Pickled Eggs 

Len Brauer (gardenlen@hotmail.com) contributed this recipe to the newsgroup alt.permaculture

Ingredients

Method

  1. Heat mixture to near boiling and simmer for five minutes.
  2. Pour solution over hard-cooked peeled eggs in a quart jar or other suitable container that can be closed or sealed tightly.
  3. Seal and immediately store in refrigerator to season.

Ruby's Pickle 

from Sylvia Cornwall

Ingredients

Method

  1. Boil vegies with salt in sufficient water to cover until tender.
  2. Strain off the water.
    Mix all spices, flour, and sugar with some cold vinegar till quite smooth.
  3. Stir this into the remainder of the vinegar and cook until nicely thickened.
  4. Then add the vegies and bring to the boil again, and boil for two or three minutes, stirring carefully to prevent sticking.
  5. Scoop into hot sterilised jars and seal tightly with heat sterilised lids.

Keeps for years!!


Tomato Seche de Sylvia 

from Sylvia Cornwall for those loverly Princip Bourghese tomatoes you've dried

Ingredients for 300g jar

Method

  1. Place all ingredients except olive oil in a bowl (not metal).
  2. Mix thoroughly so tomatoes soak up as much moisture as possible.
  3. Pour in 3 tablespoons of oil and mix again.
  4. Allow to stand for a few hours then pack into the jar and pour in enough oil to just cover.
  5. Let mature a couple of weeks and ummmmmmmm.