The melt-in-your-mouth texture of a sorbet is all the more delicious when you’ve made it from fresh home-grown fruit. Pretty enough for a dinner party and good enough for every day, this dragonfruit and finger lime sorbet makes a great guilt-free snack. Quick and easy to whip up after school, it’s a nice summer treat
While okra isn’t exactly the new kid on the block, most Australians are only fairly recently learning to grow and cook with it. Okra is versatile in the kitchen and can be cooked as a side dish, a main, or a snack. Here we give you a recipe for each of these options. Okra has
So many of us have come to live in subtropical climate areas from colder, more mild regions. Naturally, we have grown up eating traditional European vegetables, so when we become gardeners, those are what we try to grow. We soon realise that those veggies aren’t so compatible with humid subtropical conditions, and that we need
A great new way with pumpkin which is ideal at a dinner party or on a festive table! This appetising dish is easy to make, and will work as a side or a main. Sure to please vegans and vegetarians too, honey roasted hasselback pumpkin with blueberries and toasted coconut has just 7 ingredients which
There’s nothing like a big Christmas dinner with all the trimmings- and stuffing is always high on the trimmings list! Whether it’s vegan, vegetarian or contains meat, is cooked inside meat or on its own, there’s a stuffing to please everyone. Here are 3 of my favourites; sage & onion, thyme & parsley, and cranberry
This middle eastern-inspired chard carrot casserole combines the earthy taste of rainbow chard with the sweetness of carrots. Chickpeas & cumin provide the protein and base notes, while parsley, mint and lemon juice round out this beautiful looking and tasting dish. When I see Swiss rainbow chard I always sigh because it is so beautiful!
This veggie lasagna is so good and packed with nutrition- but by no means is it a traditional lasagna recipe! I have to say this up front, because I really don’t want all the Italian nonnas of the world coming at me to knock me on the head with their wooden spoons! Of course traditional
A tasty & low-calorie meal that makes great use of your garden herbs, this herb and pine nut pilaf is one of those fantastic make-something-out-of-nothing dishes. It cooks easily in one pot, and only needs rice, fresh herbs, stock, nuts and an onion. Though to have originated in India or Iran, pilaf is a rice
These stuffed red bell peppers are a lovely meal and so easy to make! All you need to do is put them together then put them in the oven. My bell peppers went horribly this year (just like my beetroot) and I don’t know why. It becomes even more baffling because the tomatoes went better
Hummus is great, especially when you make it yourself. You can add in extra veggie goodness to make it healthier and more nutritious- just like this carrot hummus!Everyone has their own version and this is one I have perfected over the years to precisely suit my preferences. The beauty of this recipe is you can
When you make our rhubarb raspberry jam, you can make these delicious jam-filled cupcakes to go with it. The recipe is easy and it’s a big hit in my household. They somehow disappear in no time! The rhubarb raspberry jam is a very ‘clean’ recipe. It consists of nothing more than fruit and rhubarb. This
This rhubarb raspberry jam is so versatile that it’s more than just a jam! Naturally it’s fabulous on toast & breads, but it makes an interesting addition to pancakes, yoghurt or a filling for our rhubarb redcurrant pie. Why not try it as a filling for these rhubarb and raspberry filled cupcakes– they are sooooo
The rhubarb season is always very short here in the Netherlands- maybe that’s why I love it so much! I make the most of our short season by making several different rhubarb dishes. One of them is this rhubarb red currant pie, aka crumble. You can use rhubarb in savoury dishes as well as sweet.
There’s a reason that pumpkin soup is a classic the world over; because it’s delicious! A wonderful and traditional winter warmer, pumpkin & leek soup w/pine nut cream can feed a family and makes short work of a big harvest. Something about winter makes me crave smooth, creamy soups. The type that melt in your
This recipe is nutrient dense with spinach goodness! You can use a lot of it in one dish and you can use all types of spinach for this recipe. Of course this recipe is healthy, easy and, depending on the pasta and type of cheese you use, it can be vegan and glutenfree as well.
Strawberry season is upon us! Whooohooo! I always get excited because I love home grown strawberries. This marinated strawberries recipe is super easy, you just have to be patient enough to let them marinate before you eat them. Ever since I started growing my own strawberries about 10 years ago (it was my first crop
Cauliflower is amazingly versatile. You can cook, roast, bake, steam, puree and make soup out of it. You can even use it as a substitute for rice. But did you know you can also use cauliflower in sweet dishes, and as a substitute for oats? Wait, what?! Cauliflower in something sweet? You must be crazy.
Frozen peas are good, but fresh peas are even better! The same goes for sugarsnaps. And they are so good for you too.It is one of our quickest-growing crops here in the Netherlands, and they are so yummy when eaten fresh. So when we can harvest, we do so immediately to make this pea and
This carrot cake with warming spices and dried apricots is so very more-ish! There’s no need to feel guilty either; it’s vegan, gluten free and contains no refined sugars. We eat this carrot cake for breakfast, lunch and dessert! If you can make this carrot cake last for longer than one day, you have amazing
This wonderfully purple recipe is a traditional Dutch dish. Red cabbage with apples is sweet and a little sour, easy to make & an extremely good way to get kids (and adult kids!) to eat red cabbages. Originally it is eaten with baked potatoes or potato croquettes and a beef stew that is literally translated
Self Sufficient Me is a blog about self-sustainment by growing our own produce (plant/animal), and self-fulfilment by looking after our health (physical/mental) through exercise and slowing life down a little.
