1 Large bunch basil
3 cloves garlic
50 grams pine nuts
50 grams Parmesan cheese
100 ml oil

Pick the leave’s of the basil off the stem. Peel the garlic. Put the basil, pine nuts, oil and garlic in the blender and blend until smooth, add the parmesan, blend this through the mix and season with salt and pepper.

Tomatoes; oysters topped with tomato tabasco and vodka

I love home grown tomatoes. I think they are the most rewarding food from the garden because they taste so much better home grown than store bought.  If I only had a small space to grow a few vegetables each year tomatoes would be at the top of the list. As well as being easy to grow, half my plants this year are from seeds that I have collected from previous years, they have proven to be quite hardy plants, they survived without any attention during sweltering heat my ten day absence during the bushfires. There are so many uses for frozen or bottled tomatoes through the year, curries, pastas, sauces, chutneys, soups that they will never go to waste.

Oysters topped with tomato, tabasco and vodka

12 oysters in the ½ shell
2 vine ripened tomatoes
60 ml vodka
Splash of Tabasco to your liking

Dice tomato into a fine dice, and vodka and Tabasco and let sit in fridge for a least 15 minutes, (no longer than 4 or so hours so the tomatoes are still fresh) top each oyster with the salsa


Toffee apples

This is a crofton (pretty sure it is anyway) apple tree that I planted in 2007. I am pretty impressed with the amount of fruit it has produced this year for a young tree, about 20 kilos.

Toffee Apples

12 apples
12 sticks
1/4 cup water
1 cups sugar
tsp vinegar

To make the toffee, in a heavy based pot over a low heat, simmer the sugar, vinegar and water. Do not stir and keep it to the lowest heat possible. It will take 10- 15 minutes to start to caramelize and turn a golden brown, keep a careful eye on it or it will burn quickly.

Put the sticks in the apples and dip in the toffee and leave to cool and set.

Maggie did the sticks

Then Maggie took the photo


And some pics from the next time we made them in April 2017. This time we bought the apples from the Hansens apple shed in White Beach, gorgeous little Lady in the snow apples. I only made half the toffee recipe and it made 12 little toffee apples.



Breakfast triffle

Serves 4
1 ½ cups rolled oats
2/3 cup apple juice
1 Tablespoons sultana
1 teaspoon dried pumpkin seeds
1 teaspoon almond flakes
1 grated apple

600 ml yogurt

2 punnets berries

To make the Bircher muesli, grate the apple into a bowl and mix with the oats, juice, sultanas, seeds and almonds. Refrigerate overnight.

Serve the muesli layered with the yogurt and fresh berries

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!