Tag: ingredients
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Worcestershire Sauce
This aged dark brown, fermented sauce adds a unique flavour to your meals and cocktails/mocktails. It goes great with meat, vegetable and egg dishes and should always be in your cupboard :). The original is made by Lea & Perrins in Worcestershire and the recipe is kept secret. Taste: It has a very complex flavour…
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Vietnamese Coriander
Let’s face it, Coriander (also known as Cilantro) can be hard to grow in Perth conditions. It will bolt at the first sign of warm weather and dislikes full sun. So I also grow Vietnamese Coriander (also called Vietnamese Mint or Laksa Leaf) as a substitute herb and also a prized ingredient in its own…
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Chili Pepper: Caysan
Coming in at a mere 30,000 – 50,000 Scoville units, the Caysan Chili is a great little prolific producer of large glossy fruit, and it isn’t too hot to eat. I got mine from the local Bunnings store and grew it in a little herb bed in full sun, and got far more than I needed…
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Mizuna
This fancy looking asian green is a nice compliment or alternative to rocket in your green salads. It is so easy to grow and I used seeds from a mixed sprouts pack. It is also prized in Japanese dishes. Taste/Aroma: Tender texture and mildly peppery. Plant: Harvesting Months: All year Planting/Care: I planted them a…
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Potatoes
I have never grown potatoes before so I am very excited to be trying to do so now :). I can’t wait to make PK’s Baked Mashed Potato, Bacon and Cheese Balls with my own ‘taters. Taste/Aroma: The tubers taste of “earthy, starchy, happy goodness” and can be prepared many ways :). Warning: the green…
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Chili Pepper: Tepin
I love the look of Tepin plants. The berry shaped fruit is small and grows in bunches that remind me of cherries. 🙂 The fruit starts of dark green and then turns dark purple on its way to red. It grows wild and this has led to it being called the ‘mother of all…
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Chili Pepper: Zimbabwe Bird
This has to be the prettiest chili plant I have in my collection. Despite the fruit’s small size they pack a real punch and the plant is a heavy producer.
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Choy Sum
One of my favourite asian greens and I eat it raw and in stir fries. It is very easy to grow, harvest and then retain the seeds for the next planting. Initially I used Mr Fothergill’s seed tape product. See http://www.mrfothergills.com.au/seeds-vegetables/vegetable-seeds/asian-greens-seeds.html. Taste/Aroma: New growth sweet tasting and very mild. Older leaves can be a bit…
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Chili Pepper: Yellow Wax
This plant is a vertical powerhouse and a really heavy producer of yummy mild chilis. Their addition to a green salad will add a bit of variety and might even wow your friends. Taste: Sweet and mild. Definitely not a capsicum though. Add slices to salads for a bit of a change but my favourite…
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Chili Pepper: Trinidad Scorpion Butch T
At 1.46 million Scoville heat units this wee red beastie packs a punch :). It was derived from the Trinidad Scorpion (so called because the end of the chili looks like a scorpion stinger) and was originally propagated by a Mr Butch Taylor. It held the hottest chili record for a few years. Most of…
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