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Sometimes when you grow your own fruit, vegies and herbs you end up with more than you can use. It's good to have some recipes to use up surplus, to preserve it for the 'leaner' times, or just to make home made gifts for friends and family. Here are some recipes we hope you may enjoy... And if you have any great ones to share - drop us a line!
Preserved/Salted Lemons are a common ingredient in Moroccan and other Middle Eastern recipes. They look wonderful packed into a jar, and make a great home-made gift.
Read about: Preserved Lemons
This recipe is a real winner. A combination of tangy lemon and a pastry-like base makes it one of those slices that makes it hard to stop at just one piece.
Read about: Lemon Delicious Slice
A classic way to use up surplus lemons and eggs (if you are lucky enough to have your own chooks). Lemon butter makes a lovely gift and is always appreciated.
Read about: Lemon Butter
My mother used to make this cordial with lemons; and occasionally surplus oranges too. Simple and quick; and can be frozen so you get to enjoy it over summer, when fresh lemons aren't so easy to find.
Read about: Lemon Cordial
Jerusalem Artichokes can be prolific; but they don't last too long in storage. The solution is to blanch and freeze them to enjoy (in moderation) throughout the year!
Read about: Freezing Jerusalem Artichokes
Basil, parsley, oregano, marjoram, coriander and many other herbs can be dried to use year-round in your favourite recipes. Tip - to minimise energy use, prepare the herbs in advance and pop them into the oven when you are already doing other baking
Read about: Preserving & Drying Herbs
At the end of summer when you have Basil in plenty, it's a great idea to make this recipe to keep for the winter months. Pesto pasta is an easy meal when you're in a hurry. Serve it with a green salad (fresh from your garden, of course!) and it's healthy, too.
Read about: Basic Pesto Sauce
Kids who may not relish fresh Kale on their plate at dinner will no doubt demolish a bowl of Kale chips in record time. That's if you leave any for the kids - they taste so good!
Read about: Kale Chips
Pushed for time? This "jam" is an easy-peasy cheat. Serve it with a batch of home-made scones and a dash of whipped cream and you've got a devonshire tea with a classic twist!
Read about: Fast Rhubarb Jam
There are a few steps in this recipe - but the results are worth it. It is colourful and tasty - lovely for a lunch or dinner with friends, served with a crisp salad, crusty bread, and a glass of wine.
Read about: Pumkin and Roast Capsicum Lasagne
Quince trees are an attractive deciduous small tree that are making a resurgance in many suburban gardens. But what to do with the fruit? Quince are inedible fresh from the tree, but cooked they make lovely jelly, jams and relish. This Quince Crumble recipe is lovely for a cold winter's night... enjoy!
Read about: Quince Crumble
This makes a lovely home-made gift for friends. Make it in late spring (when there are lots of edible flowers blooming) and you're all set for Christmas!
Read about: Herb and Flower Vinegar
This is a classic standby in my house. It is a simple and quick recipe that turns out well every time. It makes a hearty meal and leftovers are great for lunches, too. Seriously, you can't go wrong!
Read about: Silverbeet Pie
This recipe was given to me by a friend many years ago. Paul will dispute it's legitimate claim to be a salad - and it certainly doesn't have anything green anywhere near it!
Read about: Stephen's Simple, Surprising Sweet Sort of Salad