All our recipes are inspired from the produce we have grown or foraged from in or around the island. All spices, grains and legumes are organic and sourced ethically and as locally as possible.
1 ½ cups SR Flour ½ cup wholemeal plain flour 1 tsp cinnamon ½ cup cocoa powder 300g grated zucchini ½ cup walnuts 1/3 cup grape seed oil ½ cup apple juice concentrate ¾ cup milk 3 whole eggs Instructions Preheat oven to 180°C and line muffin tray with papers....read more
Good broth resurrects the dead ~ South American proverb I call chicken broth ‘liquid gold’ because it makes beautiful skin, hair and nails, assists in healing of leaky gut and digestion of nutrients, helps our bones grow and repair, builds a strong immune system,...read more
Broad Bean, Leek and Fennel Top Risotto: from Stephanie Alexander’s Kitchen Garden Cooking with Kids
One of our favourite recipes as it is the epitome of Spring and broad beans are so easy to grow. We also freeze the uncooked podded beans so we can have a little taste of spring in Winter. Serves 4 Ingredients Salt 500g broad beans in the pod small wedge of parmesan,...read more
Creamy Parsnip Soup Serves 6 Ingredients 40 g butter 2 onions, chopped 750g parsnips, peeled, chopped 2 green apples, peeled, cored, chopped 4 cups chicken stock (home-made) 2 bay leaves Snipped chives, to serve Method Melt butter in large saucepan over medium heat,...read more
In a large bowl mix: 3 tbl olive oil 1 tbl raw honey Juice of lemon 1 tsp cayenne pepper Season 2.25kg chicken pieces with black pepper, add to the bowl and massage the marinade into the skin of the chicken. Place chicken pieces in a roasting pan with garlic cloves,...read more