Author: Sara-Ann Brown

Fish Mornay (Gluten-Free)

Another recipe adapted from the NZ Fish and Shellfish Cookbook. Simple, tasty, and definitely
comfort food for cold winter nights…

Carrot Cake (Gluten-Free)

The new trendy alternative to cupcakes, and so much quicker! Three versions here, located originally on the Internet and in Recipes Plus magazines,
but altered for gluten free use and to reduce the sugar content.

August In The Vegie Patch

August is our get ready for spring month. Use this month to pave the way for spring plantings. If you get in early with greencrops and organic matter you’ll reduce your need for bought fertiliser and compost.

Begin by cleaning out the old.

July In The Vegie Patch

Even when its cold and frosty there’s plenty of food to be had from the garden. Here’s a quick round up of what we’re harvesting to inspire you to a four seasons vegie patch.

Microwaved Cakes in a Mug

The new trendy alternative to cupcakes, and so much quicker! Three versions here, located originally on the Internet and in Recipes Plus magazines,
but altered for gluten free use and to reduce the sugar content.

June In The Vegie Patch

I’m not the only one who loves winter. Some legumes are good with it and so are alliums, brassica’s, chard, endive, parsley and all manner of leafy greens. Salads and beetroot survive it, but very slowly so best get them under cover from now on in.

Persimmon Loaf (Gluten-Free)

Tis the season for Persimmons, here we have a delicious Persimmon loaf recipe to go perfectly with a cuppa on these cooler days!

May In The Vegie Patch + Greenhouse

BY KATH IRVINE As the vegie garden missions slow down, get into a bit of compost making. Make as much as you can for your spring gardens – there’s nothing more satisfying! Then when all the doing is done, segue into a bit of garden dreaming. Are you putting in new beds or trees this winter? […]

Arancini (Deep Fried Rice Balls Gluten Free…)

Probably anything could be included in these, so use whatever’s on hand. They
may be terribly bad for you, but they’re so tasty! Alternatively, they’re just fried
risotto cakes, which sounds much less dangerous.