Friday, 2 December 2011

What we are eating



Onions. I have pulled up lots of onions lately - including some huge ones. This one on the right weighed 600 grams!! All these onions means....Onion Jam. Yum. I have tried a few recipes but my favourite one is Libby's recipe (from Delicious I think).

For the relish

  1. 2 tbsp sunflower oil
  2. 3 red onions, thinly sliced
  3. 1 garlic clove, thinly sliced
  4. 1 tsp yellow mustard seeds
  5. 1 tsp cumin seeds
  6. 3 tbsp brown sugar
  7. 4 tbsp red wine vinegar
  8. Large pinch crushed chilli flakes

Method

  1.  Begin by making the relish as it can be served warm or cold. Heat the sunflower oil in a frying pan and cook the onions for 10 minutes until softened and lightly golden. Stir in the garlic and seeds and cook for 1 minute more. Add the sugar, 1/4 teaspoon salt, vinegar and chilli and bubble for 5 minutes until the liquid evaporates.
   But we cook the onions for longer about 30 mins to start with then another 30 ish after adding the vinegar etc.  I also usually double the recipe.  So yummy on a sandwich. Actually on anything.  I put it on my dahl last night, it is good on fritters, vegie pies.  Yum.





Cabbages.  We have been eating alot of cabbage - usually as a coleslaw (cold sore).  I like to use a simple dressing of 3 tbsp white vinegar, 1 tbsp of light olive oil, 1/2 tsp salt and 1 tsp sugar.  Adding orange segments to the slaw is nice too.  We also love the purple cabbage salad like Bob makes and last night I made an Indian cabbage dish which was good!


Zucchinis are just coming on.  I have made some yummy fritters from a recipe thanks to Gourmet Girlfriend as well as the old faithful zucchini slice.

Cucumbers are going crazy - i picked the first one yesterday then found another 5 today.

I planted heaps of sunflowers but only three survived.  This one is getting very tall.

The boys harvested the garlic the other day, we got a wheel barrow full.

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1 comment:

  1. SO glad to hear you like the Zucchini fritters! YAY!

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