Ingredients (Makes around 9-10 good sized fritters)

• 20g butter

• 6 zucchini, trimmed, finely chopped

• 1 cup of spinach (optional)

• 1 cup plain flour

• 2 eggs, lightly whisked

• 2/3 cup milk

• 200g haloumi, cut into bite sized squares

• 3-4 cloves of garlic finely diced

• 4 tbs finely chopped dill

• Light olive oil, to shallow fry

• Dill sprigs, to serve

• Greek-style yoghurt, to serve

• Lemon wedges to serve

Method

• Melt the butter in a medium frying pan over high heat. Add the zucchini and cook, stirring, for 3 minutes or until just tender. Add the garlic and spinach and cook for a further 2-3 minutes. Remove from heat and set aside to cool slightly.

• Place the flour in a large bowl. Add the eggs and milk and stir until well combined and smooth. Add the zucchini mixture, haloumi, and dill and stir to combine. Season with salt and pepper.

• Heat oil in a large non-stick frying pan over medium heat. Spoon three 1/4-cupfuls of mixture around the pan, allowing room for spreading. Cook for 2 minutes or until fritters are golden. Use a spatula to turn. Cook for a further 1 minute or until cooked through. Transfer to a plate lined with paper towel and keep warm in the oven until all your fritters are cooked.

• Place the fritters on serving plates. Sprinkle with dill sprigs. Serve immediately with yoghurt and lemon wedges, if desired.

• I also put together a lovely garden salad with a mixture of our salad greens (variety of lettuce, mustard leaves, rocket) added some fresh tomatoes, radish and home pickled olives and tossed with a homemade dressing!

Ingredients - makes around 6 naan bread

• 2 cups plain flour

• 1½ tsp sugar

• 1½ tsp yeast

• 2/3 cup warm water

• 1½ tbsp butter melted

• ½ tsp Salt

• 3 tsp crushed garlic

• 2 tsp chilli sauce

 

Method

• Mix the sugar and yeast with the warm water in a bowl, mix thoroughly and keep aside for 20-25 minutes until the mixture is frothy.

• Prepare smooth dough by mixing the flour, melted butter, salt and the yeast mixture, cover the dough and set aside until doubled in size.

• When done, knead the dough for a further 2 minutes.

• Make small balls by hand, shape them like naan bread or round with a rolling pin but not too thin.

• Spread the garlic and chilli sauce thinly over one side.

• Place the dough rounds on a greased sheet of foil and grill under a very hot preheated grill for 10 minutes.

• Turn twice brushing with the melted butter.

I’ve tried many pizza dough recipes but this is by far our favourite one. Not only is it easy but it works every time.

 

Ingredients (makes 2 large pizzas)

• 1 ½ cups lukewarm water

• 3/4 tablespoons pizza yeast

• ½  tablespoons sea salt

• 3 ¼ cups flour, unsifted, unbleached, all-purpose

• Garlic or Spring Garlic

 

Method

• Grab a BIG mixing bowl.

• Warm the water slightly. It should feel just a little warmer than body temperature.

• Add the yeast to the water in your big bowl. Don’t worry about getting it all to dissolve.

• Mix in the flour and salt – kneading is unnecessary. Add all of the flour at once. Mix with a wooden spoon. Don’t knead, it isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes.

• Cover with a tea towel or lid but not airtight. Let it rise for 2 hours.

• Once 2 hours is up, with floured hands half the mixture. Place on a lined baking sheet with a mist of oil and begin stretching it to fill the baking sheet. Even use a rolling pin

• Once it’s stretched out, leave it to sit for 30-40 minutes and it’ll rise even more.

• (You can make any type of pizza you want or try below for my recipe).

 

Pizza base sauce  (I usually make my own with fresh tomatos, herbs and garlic but you can use anything here you like)

• Mushrooms sliced finely

• Fresh asparagus

• Pitted Olives

• Capsicum finely sliced

• Thinly sliced Garlic – about 2 cloves per pizza or 1 good sized spring garlic diced

• Fresh basil

• Mozzarella Cheese

•  

• Spread sauce over pizza base and sprinkle basil over sauce and add the garlic slices, sprinkle a little Mozzarella over the base

• Add mushrooms, capsicum, olives and arrange asparagus (usually one per slice), top with more Mozzarella cheese

• You can sprinkle a little parmesan around the edges of the pizza too if you have it handy.

• Pop in the oven and bake for 15-20 minutes until cheese is bubbly and golden. I use a pizza stone in the Webber BBQ and it comes out brilliantly.

This is easy and delicious!

 

Method

• Preheat oven to 375°

• Chop a head of broccoli into florets (do not rinse immediately prior to preparing as it needs to be dry)

• Chop 2-3 cloves of garlic

• Put broccoli, garlic, 2 tbsp extra virgin olive oil, and a few shakes of salt and pepper into a mixing bowl and give it a good stir.

• Spread out on baking sheet, place on top rack, and bake for about 30 minutes.

• You can even add some chilli if you like it hot.

• Drizzle with lemon juice just prior to serving

• Broccoli will be crunchy and delicious!

•  

Irresistible

 

 

 

 

 

 

 

 

 

 

 

 

Serves 4

 

Ingredients

• 54 garlic cloves (peeled)

• 2 tablespoons olive oil

• 2 tablespoons butter

• 2 1/4 cups sliced onions

• 1 1/2 teaspoons chopped fresh thyme

• 3 1/2 cups vegetable stock (or chicken stock if you prefer)

• 1/2 cup whipping cream

• 1/2 cup finely grated Parmesan cheese

• 4 lemon wedges

•  

Method

• Preheat oven to 350°F.

• Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Transfer cloves to small bowl.

• Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add vegetable stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.

• Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

• Bon Appetit!

• Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is one of our favourite Spring Garlic meals. Add some Sourdough bread for a quick easy and yummy meal.

HANDS-ON: 15 minutes

TOTAL TIME: 30-35 minutes

Ingredients

• 1 tablespoon butter (you can even use coconut oil for a different flavour)

• 2 cups thinly sliced spring garlic (save some of the tips of the greens for sprinkling on just before serving)

• 2 diced white or brown onions (I prefer white)

• 1 teaspoon salt 

• 10-12 chat potatoes (or baby potatoes), cut into cubes 

• 3 cups vegetable stock and 2 cups water

• ½ cup cream / or milk / or almond milk

• ½ cup chopped parsley

• 1 tablespoon of freshly chopped oregano or dill (I use what’s fresh in my garden at the time)

• 2 tablespoons extra virgin olive oil

• Shaved parmesan cheese

Method

• Set a heavy-bottomed pot over medium heat. Add butter, spring garlic and onions and season with salt and pepper. Cover and cook until soft, about 8 minutes.

• Stir in the potatoes and cook for 2-3 minutes to warm.

• Add water and stock. Bring to a boil and simmer until potatoes are completely soft, about 30-35 minutes.

• Mash soup with potato masher or a strong wire whisk until chunky. Thin soup with the cream/milk/almond milk as required. Adjust seasoning with salt and pepper. Stir in fresh oregano/dill/parsley.

• Serve soup with shaved parmesan, the left over spring garlic leaves and a drizzle of good extra virgin olive oil.

 

 

Spring Garlic and Potato Soup