Saturday, 5 April 2014

Merryn's Menu: Garden Share Collective ~April 2014

Merryn's Menu: Garden Share Collective ~April 2014: The slow transition through Autumn between Summer and Winter seems to last forever. The rain this Autumn has been welcome and very refres...

Garden Share Collective ~April 2014

The slow transition through Autumn between Summer and Winter seems to last forever.
The rain this Autumn has been welcome and very refreshing.

Autumn equals Avocados


Avocados actually ripen when picked from the tree.
They mature on the tree and can last for up to 18 months 
as the tree 'preserves'them.
They only ripen when separated from the tree.
This variety is a Secondo, it is a semi dwarf variety (a cross between Hass and Bacon Avocados).



This is a late season watermelon.
My husband puts an upside down pot over it when the chickens are free ranging.
We plan to eat this one!


Kourusagi (Bunny) under the avocado tree.


There are still tomatoes ripening and we have had a mass of corn cobs.


 I am so enjoying these Pitayas (Dragon Fruit).


Luscious Basil, soon to be turned into pesto for winter.
I think they grow much better in Autumn than in Summer.



There are plenty of eggplants -  you can see the pretty purple eggplant flowers.


 A red Birds Eye Chili which seems to fruit all year round.
Self seeding continually so there are always small chillies available for picking.



 Presently we have a carpet of snake bean plants. 
The snake beans grow well from seed as evidenced by this glorious display.
It sure beats mowing, anyday.



Red papaya, these are huge and it is a self propagating tree.


Even though the main branch snapped, these tamarillos are still ripening.


The last of the pomegranates.


Ruby red grapefruit protected from the galahs.


Can you believe limes are priced at $1 each in the supermarket?


Or lemons selling for 50 cents each?


These are the highlights of my April garden.
If you enjoyed my garden, please view
the other Garden Share Collective members via this link.

Buon appetito, Merryn.

Wednesday, 2 April 2014

Merryn's Menu: Chilli Furikake

Merryn's Menu: Chilli Furikake: I love Chilli - I am possibly addicted to Chilli but it is healthy and harmless. I also like swimming.  Once when I was when competing

Chilli Furikake

I love Chilli - I am possibly addicted to Chilli
but it is healthy and harmless.




I also like swimming.  Once when I was when competing in a school swimming carnival, doing the dreaded 'Butterfly Stroke' half way down the pool,  I felt this hand on my belly lifting me up out of the water.

This muscular teacher apparently thought I was drowning - anyone doing the butterfly stroke looks like they can't swim.   Seriously, whoever invented this method of swimming should be shot!

I think the teacher was trying to win brownie points with a new female teacher, but it didn't do anything for my morale.  Lesson learnt, participate in what you enjoy and not what you are told to compete in.



Likewise, because I like chilli, I will eat chilli.


Chilli Furikake is equally nice sprinkled on boiled rice or any dish that needs a flavour lift.
It is delicious sprinkled over sliced cucumber or spaghetti con aglio olio (with garlic and olive oil).

I bought Adam Liaw's cook book Asian After Work and am thoroughly enjoying the recipes.
Thinking carefully about copyright I hesitated in reproducing Adam's recipe, until I saw this post on
TheHoopla where Chilli Furikake was cooked on Masterchef with Crispy Squid.

Here is the recipe;

Chilli Furikake
2 tbsp bonito flakes
1 sheet nori seaweed
1 tsp sesame seeds, toasted
1 pinch caster sugar
1 tsp Korean chili powder
2 tbsp Maldon sea salt
1. To make the Chilli Furikake, toast the nori sheet over an open flame for few second until it becomes brittle. Crumble the nori into the bowl of a small food processor with the bonito flakes and process until it becomes a coarse powder. Add the toasted sesame seeds, sugar, chili powder and salt and mix well. Store in an airtight container.

My breakfast usually consists of two fried eggs sprinkled with a little finely sliced chilli, depicted here with the welcome addition of Chilli Furikake. It is a great accompaniment to the creamy, home made fried Haloumi.


Does anyone else add extras to their fried eggs and what would you put Chilli Furikake on?
Buon appetito, Merryn