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Preserved Vegetables

Courgette Pickle

A great recipe to use up the glut of courgettes that you have late January… the below recipe makes 8 cups of Pickle

Spiralise 8 cups of courgettes (if you slice the courgette really finely… it will absorb more of the pickle flavour… Spiralising is the fastest way to prepare the courgettes)
Finely dice 3 Onions
Finely dice 4 Red Capsicums

Place all three into a bowl and add one cup of Salt and then add enough cold water to cover the veggies.  Add a plate on top so that the vegies stay under the water for three hours or overnight.

Drain the water out… but don’t rinse as the vegie mix needs the salty brine residue to enhance the flavour and it also helps to reduce mould… which is why pickles last for years.

In a large saucepan mix 
2 cups of White Vinegar
2 Cups of White Sugar
2 tablespoons of Yellow Mustard Seeds
1 teaspoon of Turmeric
1 teaspoon of Celery Seeds
Bring the above pickling mix to the boil
Then add the drained vegies 
Bring back to the boil and then simmer for one minute
Remove from heat
Pack the pickles into hot sterilised jars with pickling juice to the rim of your jar and then seal

Leave flavours to develop for at least three weeks before opening… then devour with Irish bread and cheese… Enjoy :-) 
This recipe was kindly shared by Di

Irish Bread

Cheap to make and delicious
2 cups yoghurt (I used Greek natural)
1 Egg
2 Tablespoons molasses
Mix together
3 cups rolled oats
2 teaspoons baking soda
½ teaspoon salt
Mix all ingredients together
Pour into a baking paper lined loaf tin
Bake 180c
30 minutes
Delicious with cheese, and Courgette Pickle

This recipe kindly shared by Real Food Now (Queenstown)


Crosshill Garden Date Loaf

Double the recipe and freeze one loaf. Thaws quickly when unexpected visitors arrive!

4 crushed Weet-Bix biscuits

2 tablespoons butter (level)

1 cup sugar (I use brown)

1 cup chopped dates,

1 teaspoon bicarbonate of soda

1 cup boiling water

1 egg beaten

1 cup self-raising flour


Preheat oven to 180 deg C and grease a loaf tin. Mine measure 8 1/2 by 4 1/2 inches.  

Put Weet-Bix, butter, sugar, dates, and bicarb of soda in a basin and pour the boiling water over.

Stand for 5 minutes, then add egg and sifted flour.  Mix well.  

Pour into the loaf tin.


Bake for 45 mins or until skewer comes out clean

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