Recipes
Yates and HarperCollins bring you a collection of fresh recipes that will be sure to inspire you to grow and make the most of your own garden produce.
Extracted from the Yates Garden Fresh Cookbook, these recipes show you how to make the most of home grown fruit, vegetables and herbs and include some of the heritage recipes that have been generously shared by members of Yates on-line garden club.
The Yates Garden Fresh Cookbook is perfect for gardeners who like to cook and is available from leading book stores.
Asparagus and prosciutto salad
This is a salad for a warm spring day. Shaved smoked ham is a good substitute if prosciutto is not available.
Blackcurrant deep-dish crumble
Somewhere between a fruit cobbler and a crumble, this is a moist and crumbly cake-come-pudding. Serves 4-6
Broad Bean and Pumpkin Pilaf
The combination of earthy beans, sweet, roasted pumpkin pieces and aromatic basmati rice is irresistible. Serves 4
Caramelised Baby Onions
French bistros often serve caramelised shallots glazed in beetroot juice as a vegetable dish. Serves 4-6
Honeyed Apple Slice
Use a dual-purpose apple such as Granny Smith, or a mix of cooking and dessert apples for this easy, sweet treat. Serves 4-6
Leek and Mushroom Pies
They make good picnic fare or, if you make one large disc, a family lunch.
Parsnip Soup
Curry spices bring out a deeper, richer flavour in parsnips, and this soup will warm the coldest winter day.
Passion fruit panna cotta
This version, which has passionfruit cu rd swirled through the setting cream, is best made in one two-cup mould.
Potato Salad
Wash the potatoes but don’t peel them – slipping the skins off cooked, warm potatoes ensures they are smooth and waxy, ready to soak up the vinegar and oil.
Stuffed Capsicum
Capsicum stuffed with a variety of mixtures into the shells and baked in an oven until all the flavours meld.
Stuffed Tomatoes
Use large beefy tomatoes for stuffing. They can be served as an entree, or as a vegetable side dish. Serves 4
Tabbouleh
Another version of a refreshing Middle Eastern salad, this can be made with just parsley, or just mint, but combined they enhance the cool, fresh flavours.
Zucchini and Feta Frittata
This recipe is more omelette than a true frittata, but is fast and easy, and a popular dish with children. Serves 4
Zucchini and mushroom salad
Hot from the pan and served with a zingy dressing and salad leaves, this dish makes an easy entree or a satisfying lunch
