Click on the ingredients below to find recipes sent in by subscribers and staff over the years. The larger the word, the more recipes you'll find with that ingredient.
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Broccoli, Bean and Pasta Soup
from the Riverford Farm Cook Book
A lighter, quicker version of the Italian pasta e fagioli, with lots of broccoli added for
freshness and colour. You will need good chiicken stock for the best flavor. To make
the soup…
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This recipe was sent in by our prolific Mt Tamborine grower, Geoff Buckley.
Ingredients
8 tamarillos
1 cup sugar
¾ cup boiling water
2 teaspoons gelatine
1 cup whipped cream
2 egg whites
Method
Place tamarillos in boiling water until skin splits.
Peel fruit and leave to cool.
Alternatively cut tamarillos…
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There’s a bunch of limes around at the moment, so here’s a great little number
from subscriber Jodie Murdoch, sourced from the Cook’s Book.
Ingredients
zest of 1 lime
juice of 1 lime
3/4 cup sugar
1/4 cup milk
1 & 1/4 cup cream
1/4 cup plain yogurt
1tsp…
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Servings: 4—6
Prep time: 1 hour
Ingredients
2 cups rice
4 onions
1/4 cup olive oil
4 garlic cloves, minced
3 green capsicums, sliced
5 tomatoes, peeled, seeded and cubed
1 teaspoon oregano
1/2 teasp. crushed hot red pepper
Salt and pepper, to taste
250g mushrooms, sliced
Method
Cook rice until tender
Meanwhile, in…
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Ingredients:
Method:
Preheat oven to…
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Serves 2 large salads
The salad:
4 cups fresh greens, I used mache
1 dragon fruit, skin removed and diced
seeds of 1 fresh pomegranate
1/2 cup raw macadamia nuts
1 avocado, sliced
Method—Divide greens between 2 large bowls or plates and top with remaining ingredients. Serve…
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