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Comment by Carina on December 11, 2012 at 12:17pm

:)  was great having all you guys there :)  and thanks for the recipes Sharon! 

Comment by Sharon Watt on December 9, 2012 at 3:24pm

Thanks Carina and to your mum for a lovely morning.

For those wanting the recipe for the sesame lavosh crackers, here's a link to Annabel Langbein's website where you can watch her making them! I make these with spelt flour. I think they'd be nice with cumin seeds too. I also recommend cutting the strips twice as wide as she says, because they stretch when you lift them onto the baking tray:

http://www.annabel-langbein.com/cooking/recipes/recipe/?id=289

The soft cheese recipe is below. I found the basic recipe online, and added some ideas for flavouring:

Lemon and Herb Soft Cheese

This is a soft, ricotta-like cheese that has a distinct lemon flavour.

• 2 litres milk

• Juice of 2-3 lemons, approximately 1/3-1/2 cup

• 1/2 tsp salt

• 3-4 Tb finely chopped herbs, such as basil (lemon basil is nice), chives, sage (pineapple sage is nice), oregano, lemon verbena, rosemary, parsley, thyme, mint, coriander or lavender.

1. In a large pot over medium-low heat, gently bring the milk to 80°C. Be sure to stir frequently to keep from scalding the milk.

2. Take the pot off the heat and add about 1/3 cup of lemon juice and stir well. Let it sit for 15 minutes.

3. After waiting, the milk should be curdled, and the whey should be clear. If it’s still milky/cloudy, add more lemon juice, stir gently, and give it a few more minutes. Depending on the acidity of the lemon juice, it may take quite a bit more. It won’t hurt to use more, but if you use more than necessary, the final result will have a stronger lemon flavor.

4. Line a colander with butter muslin and gently pour the curds into it. Allow it to drain for a few minutes, and then tie the corners of the muslin together to form a bag.

5. Hang the curds to drain. I use a twist-tie and rubber-band combination to hook the bag over the kitchen tap.

6. Allow to drain for 1-2 hours, until it stops dripping and has firmed up a bit. (If you’re in a hurry you can speed the process by squeezing the bag gently from the top down).

7. Put the cheese in a bowl and mix in the salt and herbs to taste.

8. You can press the cheese into a ricotta mold or shape it into logs or balls if you want. It's also nice with a coating of nuts or seeds or more herbs.

9. Store the cheese in the fridge for up to 1-2 weeks. It will be quite spreadable.

Other flavour ideas: garlic and chives, lemon zest, chill and coriander with black pepper crust, cumin seeds

Coating ideas: chopped walnuts, dukkah, black and white sesame seeds, black pepper, dill

Comment by Kathy Fathers on December 9, 2012 at 1:57pm

what a lovely gathering.  Thanks to our hosts, and thanks to all those who have made the past year so enjoyable.  Look forward to seeing you all again in the new year.

Comment by Jenni on December 6, 2012 at 11:49am

Hi all, we are out of town so I won't be able to join you. Have a wonderful gathering

Jen

 

Comment by Julia Sich on October 31, 2012 at 11:28pm

This is very inspiring about the Russians being given a small parcel of land by the government to grow their own food and its working!!

http://www.naturalnews.com/037366_Russia_home_gardens_food_producti...

Comment by Mercurious on October 30, 2012 at 8:17pm

This is inspiring

http://www.nextworldtv.com/videos/growing-food/town-in-uk-gone-craz...

Comment by Kelli Hutchison on October 26, 2012 at 12:25pm

Just wondering if anyone know's a local supplier of organic seed potatoes?  

Thanks :)

Comment by Carina on October 16, 2012 at 8:21pm

Thanks Jenni, it was great to come along to your place on saturday, what a cool property, I really like you guys's little slice of paradise. ;)

Comment by Jane Powell on October 13, 2012 at 10:56pm

thank you Toni. Pacifica in Tara Rd has them so I expect Palmers do as well Jane

Comment by Toni Craig on October 13, 2012 at 9:56pm

Hi all,

Lovely to get out and have a good turn out in the rain. Just thought you might like to know the name of the wonderful garden tool I brought along - It is a niwashi - I bought it from Koanga, not sure if you will find it somewhere else.

Happy gardening,

Toni

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