42 thoughts on “Recipes

  1. A year or so ago, I made a recipw which was published in NZ Gardener magazine and I am sure it was devised by you. It was for Kaffir Lime & Date Chutney. I is absolutely delicious, and all my friends want the recipe, but I can’t find it anywhere! Can you help?

  2. Hey Debbie,
    I’ve had a hunt through our files. I can’t find a Kaffir Lime & Date Chutney but we do have a Kaffir Lime & Raisin Relish in Homegrown 1, courtesy of Chelsea Sugar(you could easily swap the raisins for dates).

    Here it is: 1kg limes, 2 onions, 3 apples, 400ml cider vinegar, 1 tablespoon salt, 1 teaspoon ground ginger, 1 cup raisins, 2 1/4 cups white sugar, 8 large kaffir lime leaves.

    Cut ends off limes and slice thinly. Peel and chop apples and onions. Put in a large pot with vinegar, salt, ginger and raisins. Simmer for an hour. Remove the central rib of the kaffir lime leaves and slice into thin strips. Add with sugar to the pot. Simmer for 30 minutes, or until satisfactorily thick. Pour into hot jars and seal.

    • Just copied down the recipe for kaffir lime and raisin chutney, in an attempt to find a use for my growing pile of kaffir limes! I’m guessing the 1kg of limes is regular limes, or have you tried the recipe with kaffir limes too? Thanks, Rachel

      • Hi,
        I can’t see why not – the 1kg limes in the recipe can be any limes – the kaffir lime leaves add a stronger ‘lime’ fragrance and flavour but you could leave them out if you can’t source them. Kaffir lime leaves are subtropical so you should be able to grow them easy peasy in Queensland.

  3. Hi Lynda
    I have been hunting, to no avail, for the Rosehip Syrup recipe which was published in NZ Gardener sometime in the past year or two… any chance you could help out by pointing me to the right issue? I would be ever so grateful to help my lingering germs on their way. Many thanks.

    • Hey Susan,

      It’s on page 15 of May 2009 and I have a feeling we reprinted it in Homegrown Berries too. If you’ve lost either of those copies, I’ll get the girls in the office to email you a PDF. Say hi to the mighty Waikato from me 🙂

      • Hey Lynda I have been trawling the pages of all the NZG mags to try and find the chocolate courgette cake that is made with oil not butter, since I have 6 plants and my kids don’t like them I need to find it! I made it last summer and sure it was published around then but alas, Sharon

      • Hi Sharon,

        Is this the recipe you’re after?

        And because you can never have too many zucchini recipes, here’s one for an egg-free, dairy-free cake from Belinda Rixon Church. “This recipe was a dream come true when a friend gave it to me. No more chocolate cardboard cakes. It’s delicious and moist thanks to the zucchini.” You need:
        1/2 cup vegetable oil (or extra light olive oil), 1 cup sugar, 2 teaspoons vanilla essence, 2 cups flour (Belinda uses self-raising flour), 1/2 cup cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 1 cup liquid (oat milk, water or whatever you have), 2 cups grated zucchini and a dash of white vinegar. Mix oil, sugar and vanilla. Sift dry ingredients and fold in with milk, vinegar and zucchini. Pour into a lined tin and bake at 180C for about 30 minutes (depending on oven). Ice with chocolate icing.”

  4. I have just made my first ever batch of damson plum jam from a tree we planted a year ago – just enough for a jar. I couldn’t find a recipe specific to damsons so winged it. I have no idea how it should of turned out, but mine set very very well, almost too well and is a kind of sweet and sour all at the same time – is this normal? Also would you share your recipe for damson jam?

    • Sounds as though your Damson jam was exactly right. My Mum used to make it and it was quite tart with a stiff texture. Yummy. Unfortunately I can’t obtain damsons here in Victoria. (Aus)

    • Yes Damson jam does set extremely well it must have a lot of pectin in the fruit, but it is the most delicious of jams. My Mum used to make it when I was a child and I loved the tangy flavour, quite different from plum. I can’t get damsons here in Australia, but when I lived in Tasmania I was able to pick Bullaces from hedges and they make quite a similar flavoured jam but need a lot more sugar. It also sets very well. I just used a plum jam recipe and boosted the sugar content by a lot.

  5. Pingback: Jam Off » Some sweet links

  6. Dear Lynda

    Please do you have a receipe for rose hip syrup?
    Are you able to use all rose hips or do they need to a particular variety?
    Thanks so much for the information and articles you have in the Gardener Mag.

    Kind Regards

    Helena O,Connor

    • You can use any rose hips, but the Rugosas are best (just because they’re so much bigger). Try this recipe from Hugh Fearnley-Whittingstall. And a tip: wait until after the first frosts before you collect your rose hips, as they taste better then.

  7. Hi Linda,

    Some months back I read a recipe in the NZ Gardener for home made rhubarb wine. I only have one plant so it has taken me a while to collect enough. I have been freezing sticks of rhubarb diced as it has become ready to use. Finally I am ready to go and I cannot find the recipe anywhere. Can you help please?


    • Hi Anne,
      I’ll see if I can hunt it out for you. In the meantime, I used this recipe from When I bottled the wine it smelled amazing – like sweet sherry – but I think the flavour needs a little time to develop 🙂

      5 pounds rhubarb
      1 1/2 gallons boiling water
      1 cup raisins
      3 pounds brown sugar
      3 oranges sliced
      3 lemons sliced
      1 tblsp. active yeast

      Chop all rhubarb and put into a crockpot. Add the boiling water and let it sit for 3 days covered.
      Filter the liquid, and to that add chopped raisins, fruits and sugar. Add the yeast and stir well. Cover the pot again and leave in a warm area for 30 days to ferment. Give the mix a stir daily.
      Filter the mixture again and pour into well sterilized bottles and keep in a cool area.
      The wine will taste the best the longer it is allowed to age.

  8. Dear Lynda, Ihave just made this morning your Batcholar Jam from your Dec 2011 issue.

    The Sugar still has not dissolved at the bottom of the jar, 5cm of it or more.

    Also have used a 500 grm jar with a popped lid

    Would that be safe From

    Tanya Buckley

  9. HI Lynda – wondered if you had a gingerbeer recipe handy – wanting to make this treat with my 10 year old son. Thanks heaps!!

  10. my husband just loved the peach ginger and kaffir lime leavesigot the recipe from a gardner last year i have been unable to find it

  11. Hi Lynda,
    In the Sunday magazine from the 8th of April 2012 you mentioned a red velvet cake which doesn’t use red food colouring. Do you happen to have that recipe handy? I am keen to make a red velvet cake but feel that I could make a blue velvet cake if it only requires food colouring and the red stuff makes my daughter grumpy.
    Thanks Julia

    • Hi Julia,
      In the original red velvet cake, the red colouring is caused by a natural reaction between the cocoa powder and naturally curdled buttermilk. But you need stupendously expensive cocoa powder to achieve it these days…

  12. can you please tell me which issue had how to make a mobile chook run in? I have these right back to 2004 and just cant face going through them all.

  13. Hello Lynda, have lost your feijoa recipe from Sunaday Star- Times while shifting house. It was just the best! Dorothy

  14. Either the loaf/cake – I baked it in a deep plate – simmer feijoas,add soda/baking powder…….? I had cut out and coversealeded the recipe from SSTimes and it just sort of “free ranged” ,hasnt turned up in the last 6months whileI have been freezing all available fruit . About to plant 6 new trees so will long term diarise the wine recipe! Many thanks.

    • Ah yes, it’s North Shore gardener Julie Jackson;s foolproof fejioa loaf.
      Peel and chop up feijoas until you have 1 cup of flesh. Add to a pot with 1 cup boiling water, 1 cup sugar and 50g butter. Bring to the boil and simmer for 5 minutes, take off heat and set aside to cool for a few minutes. Then mix in 1 egg, beaten, 2 cups self-raising flour and 1 teaspoon baking soda. Bake at 180C for approximately 50 minutes. Serve this moist, fantastically feijoa-flavoured loaf warm with butter or, when cold, ice with lemon icing. Yum!

  15. Hi there,I work for the Garden to Table trust at the fabulous Edendale School and have recently had a very generous donation of crabapples and apples…no problem using the apples ,the kids made divine apple and green tomato (from the summer harvest that we froze) chutney. we were wondering if anyone can guide us on recipes ( apart from crabapple jelly) that use crabapples?Thanks Sarah

    • Haha… did the apples come from my old garden in Western Springs? (I was tipped off by one of your teachers that a foraging expedition was about to take place.) Crabapples are quite tart, but try mixing them once cooked with sweeter apples, or use sweet pastry to make mini crabapple dumplings (yum).

  16. Indeed they did!
    We would love for you to come and have a look one day if you are ever in the bigsmoke!
    thanks for the tip and happy writing

  17. Hi Lynda I don’t envy you the cold even though it is such a beautiful picture. Where we live we have only had one hard frost, but we didn’t even need water to wash it off the truck windows, the only other one was in the paddocks, I am enjoying reading some of the recipes. I have so many tamarilos yellow though, but the jam should taste the same, I can’t find my tamarilo chutney, but shall look again, perhaps someone has a simple recipe?? I love the photos in your prior email absolutly beautiful.

  18. I have been digging jerusalem artichockes today & remembered a recipe for them that I made last year but cannot find again now. It was for a gratin & was in the Get Growing notes. It was delicious & I am hoping someone still has a copy

  19. I had a recipe for a lemon cake that had cream cheese in it and it came from a Homegrown magazine but I have lost it and would love a copy if you have time to have a look in the recipe index. I’m also having great trouble obtaining a copy of the Homegrown Fruit Trees book – any spare at all? Quite happy to pay for it.

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