Recipes

SO this is the recipe section! I have a million recipes, typed up or in my little hand written recipe book, but slowly I would like to add them here and share them. My advise when cooking is actually not to follow recipes, well maybe do the first time, but just use them as guide. Get inspiration from them and ideas and then play with the flavours and ingredients yourself and then you become a great cook. I don’t really measure and never follow recipes, although I have hundreds of recipe books, I suppose the exception to this rule is baking, which I don’t do a lot of myself and also if making spice mixes or curry pastes. . If you don’t have all the ingredients, especially veggies, rather than things contributing to base flavour, use what you have or what is in season and substitute things. With a few core items in the pantry, you will be able go to the garden and use up what is left in your fridge and make amazing dishes.

Please add any great dishes to the blog or get in contact- also check out the GULP project page , to join in our community based local food, recipe project!

Click the links  of the dishes below to to get to the recipes! (PDF format)

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AMARANTH

amaranth and coconut salad 

BANANA 

fish in banana leaves

Green banana curry 

Banana flower Salad

BASIL

Cashew and basil pesto recipe

BITTER MELON

BOK CHOY

Stir fry snake bean and Asian greens

CASSAVA

Territory delight with Cassava

Cassava in aromatic coconut milk

Cassava salad

Bhavini’s cassav curry 

CHILI

Green curry paste  

Green curry paste standard 

Red curry paste- Balinese sm

CUCUMBER

Asian noodle salad with eggs and cucumber

COCONUTS

Thai green local veg curry 

DRAGONFRUIT

Dragonfruit sorbet 

EGGPLANT

Javanese Eggplant

Eggplant with miso dressing

Eggplant Ravioli filling

Thai green local veg curry 

EGGS

Chinese Tea  Eggs

Asian noodle salad with eggs and cucumber

Chili eggs- Indo style

FISH

Thai Fish cakes

fish in banana leaves 

GALANGAL and GINGER

Green curry paste 

Red curry paste- Balinese sm

JACKFRUIT

Curry paste or base (for jackfruit curry)

Jackfruit curry

Jackfruit nuts

JICAMA

Jicama and watermelon salad

LIMES

Green curry paste standard 

LEMONGRASS

Green curry paste 

Red curry paste- Balinese sm

LOOFA

Thai green curry with loofa and chicken

MANGO

,Mango, cucumber and mint

OKRA

Spiced Taro cakes 

SNAKE BEANS

Stir fry snake bean and Asian greens

Snakebeans and ginger salad 

Thai green local veg curry 

SNAKE GOURD

Green banana curry (with snake gourd)

TARO

Taro in spicy coconut

TOMATO

Tomato salad with mozzarella and garden greens

Roast tomato salad

PAW PAW

Green Pawpaw Ratatouille

Pawpaw salsa

Roast green Pawpaw

PINEAPPLE

Pineapple salsa 

PUMPKIN

Pumpkin Ravioli filling

Pumpkin goats cheese rissotto

Pumpkin curry- Balinese, with this paste- Red curry paste- Balinese 

Raw Pumpkin and bean salad 

TURMERIC

Turmeric health tonic (Sophie)

WATERMELON

watermelon, feta, and mint salad 

Jicama and watermelon salad 

ZUCHINNI

zuchinni and rissoni salad

Thai green local veg curry

JINGILI COMMUNITY ORCHARD FRUIT RECIPES

Fancy_Pomegranate_Salad

Jumping_Jackfruit_Flash_Curry

Rambutan_Rumba_IceCream

Rhondas_Tropical_Sunrise

Tropical_Sangria_With_a_Punch

Zingy_Citrus_Meringue_Pie

Clare’s kitchen (Cairns based cook book) online recipes

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Recent Posts

Tropical Fruit Chia pudding

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Yesterday I ran a workshop, with a focus all about making sensational sides from Tropical fruit that we can grow right in our backyards, with a focus on Mango, Jackfruit and pawpaw, both ripe and unripe and both cooked or raw.

We actually made this Chia desert with Jackfruit- chopped up and added into layers, after also making a young Jackfruit Vietnamese salad and roasting Jackfruit seeds!

The combination of JAckfruit and coconut (and lime) really is lovely and balances the quite pungent rich flavour of

This great pudding, which I actually eat for breakfast, is super healthy and can use any delicious tropical fruits. I was inspired by a friend who made this camping earlier in the year with some other yummy ingredients.

IMG_5356 (Medium)

This morning I made these for myself and work colleagues and layered ripe red pawpaw from my garden, ripe mango from a local (spray free) farmer in Humpty Doo, Chia and coconut and toasted coconut. If you can get fresh coconuts this is always best- then you can scrape and toast and make your own milk, but this is of course a bit more time consuming. I popped it into old cleaned jars to set. (Now I know that this is trendy- but I have been an old jar hoarder for years and it also makes many things look great and super easy to take to work/ on outings)

Chia is a pretty awesome seed, native of South America, but now grown in Australia (including Athelton tablelands)  and world wide. It is packed with nutrients, low in calories, high in fibre and protein. Check out more info here – Health Line Chia benefits

Greenies Real food (in Rapid Creek) sell these seeds in bulk – Greenies Chia 

The basic recipe to fill about 4 Jars is-

1/2 cup of Chia seeds
2 cups of coconut milk (about a tin, or use fresh!)- you can add a little water if you wish
A splash of real vanilla essence
A pinch of salt
A tablespoon of rice syrup or local honey.

Mix the above together in a bowl. Wait a few minutes until the chia starts to puff, then spoon it into a jar, layering chopped fruit in between.

You can add the toasted coconut into the layers or at the end when served.

Alternatives-

You can puree the fruit and put in layers
You can whizz up fruit with the coconut and have it as one big chia fruity thing.
You can add cocoa and make a choco dream…

 

 

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