Viewing entries tagged with 'kumara'
Savoury zucchini slice
At this time of the year anyone who has a couple of zucchini plants in their garden and a few chooks is overrun with you guessed it..... zucchinis and eggs. This savoury slice recipe takes care of both of those little problems and what's more you can freeze them in convenient meal-for-one sized pieces. I live alone most of the time and find it quite diffficult to make healthy meals for myself. I love cooking for OTHER people and I like to cook BIG meals so I'm am particularly challenged in this respect. These savoury slices are ideal for vegetarians as well as for getting vege's into your kids. A perfect light meal on a hot summer day accompanied by a fresh garden salad. The actual recipe I'm sharing with you here is only a suggestion. Create your own version with what you have on hand. I do use some fabulous recipes that I follow to the letter but this is a dish that invites your own input, inspired by seasonal availablity or your own personal taste preferences.
Delicious and Healthy BOIL-UP
I love Boil-ups and have been making them for as long as I have had children. Wild food and foraging turns me on big time. Living in Aotearoa NZ, one of the best wild greens in terms of availablity and being nutrient dense is Puha. It's packed full of Vitamin C and anti-oxidants. You can turn something quite ordinary ie. meat and a few root veg into something quite extraordinary once you add a big bunch of puha. No stock, no herbs, no seasoning, just salt and pepper and you seriously have a meal fit for the gods. Ok, yes there are boil-ups and there are boil-ups. Cabbage is a pretty poor substitute for puha. I don't ever make one without the puha. I mean that's why you make it isn't it? The Puha is the magic ingredient. The only thing you want to keep out of it is all the extra fat on the meat. Brisket boil-up is delicious, sans fat. Yes leave a bit on but not all of it. Some of my whanau who are very partial to a seriously fatty boil-up will still agree that my version is just as good and maybe even a little better. Just saying. The simpler it is the better it tastes. The one I have made tonight has ox-tail, puha, carrot, potato, kumara and garlic cloves. That's it. I reckon the best meats for boil-up are brisket, ox-tail and beef shin on the bone. It's not so traditional to consume the liquid of the boil-up but the way I see it, that's where much of the flavour is. This is how I made it today. First I gathered my puha. I have three types growing on my property. For more details read the full post.
| 
The information provided on this site is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition. The information on this website is not intended to diagnose, treat, cure or prevent any disease.