Crisp and fresh, sweetly sour, easy to make, and loved by all. This Italian salad is usually made with oranges but we have a tree laden with tangelos so I used them instead. Ingredients 200 gm fennel, very thinly sliced (a mandolin is useful here) 2 large tangelos, peeled and sliced thinly 2 Tbsp olive…
Month: August 2020
Fennel and kale pie
The days are lengthening, and the garden thinks it is spring already. The chinese cabbage tat soi is flowering, as is the cavalo nero, and the purple sprouting broccoli is in full throttle. I know that the remaining florence fennel won’t last too much longer; the bulbs weigh nearly a kilo, the core inside is…
Leek and silverbeet pie (Prasopita)
I cut this recipe out of the Listener in 1993 (see the photo of the cutting below). It’s a delightful story about Lois Daish and her greek neighbours in Wellington. She describes the smell of the pie wafting down the street and how she learnt from Voula how to make it. There is so much…
food ripe from my garden 