Using Salad Burnet

SALAD BURNET

(Sanguisorba minor)

Salad Burnet is a lovely perennial green with the dual purpose of looking pretty and tasting great.

Having a mild cucumber flavour, use the most tender new foliage in any salad recipe.

How to grow Salad Burnet here. 

Rice Paper Rolls

use salad burnet instead of pea shoots

pick when needed, and won't be slimy from cool storage

Tea Sandwiches

Sliced Bread

Cream Cheese or Quark

Thinly sliced cucumber

salad burnet leaves

salt/pepper to taste (or diced dill, or dried sumac)

Spread a thin layer of cream cheese or quark onto bread slices

layer thinly sliced cucumber

top with salad burnet 

(which will help reduce contact of cucumber on bread making it soggy)

salt and pepper last

(salt draws moisture from cucumber so best to add it last!)

PIMMS and SODA/DRY/LEMONADE

use leaflets to add colour to your Pimms & Dry

(along with orange, lemon and cucmbers)

Pimms Original

eggs in abundance

over winter there has been pretty 

stodgy baking because of the lack of eggs

too many buttery biscuits

and rubbery muffins

where I used olive oil instead of eggs

I refuse to buy eggs at the shops

prefering to get local free range if they are about

but even those have been thin on the ground

now with the hen house back into full production

the abundance of eggs is being put to good use

in coconut macaroons

and mayonnaise

(recipes below)

coconut macaroons. . . . . .

two eggs whites (at room temperature)

1/2 cup of caster sugar

2 tablespoons of cornflour

1/4 teaspoon of almond essence

zested and diced rind of a medium lemon

1 1/2 cups of desiccated coconut

pre-heat oven at fan forced 125oC
(130oC non-fan forced)

place eggs whites in a clean and dry mixer bowl

blend at high speed until whites become fluffy and peak

with mixer still at warp speed

slowly add caster sugar

continue mixing until sugar is dissolved in whites

drop speed of mixer and add cornflour slowly

add almond essence and lemon zest

take bowl off mixer

hand mix with a large dry spatula the coconut

scoop rounded teaspoon quantities onto a baking tray

I use baking paper for macaroons

so as not to have a greasy residue on the biscuit base

bake for about 10 - 15 minutes

allow to sit on the tray for five minutes

then transfer to a cooling tray

do not allow to brown (if you can help it)

macaroons will fluff up and dry rather then bake

if you prefer softer chewy centres cook for only 10 minutes

costing of home made macaroons

sago and blackberry pudding

tastes better then it looks !

we were bought up on tapioca
we called it fish eyes
or frog egg pudding

my dad is the king of tapioca pudding
plain, coconut or orange flavoured

he now cooks it to demand for the next generation

tapioca is often confused with sago
they come from two completely different plants
despite this, as an ingredient they are interchangeable

tapioca is a very old fashioned ingredient in australia
but a staple ingredient in asian cooking

its very hard to get hold of tapioca in tasmania

so we make do with sago

sago does make for a great autumn pudding
here is my recipe for a slow cooker

1 cup of dry sago

1 cup of cream

4 cups of milk

1 egg

1 tablespoon of sugar

1 teaspoon of vanilla essence

a sprinkle of nutmeg

1 cup of fresh blackberries

add the whole lot to your slow cooker

mix together and place on a low heat

stir occasionally

cook until mixture sets and sago is soft throughout

takes between two and three hours

if you don't have a slow cooker 

place ingredients in an oven proof bowl

place bowl in a baking tray of warm water

place the tray and bowl in a slow oven for approx. 1 hour

 stir periodically

check regularly until sago is cooked through

serve on its own or with ice-cream

 
Cost it out - cheap feed !

	Wgt	Vol. $	Units	$/Units
cream	600mL	2.95	250	$    1.23
sago	375gm	1.37	150	$    0.55
milk	3000mL	3	1000	$    1.00
sugar	2000gm	2.75	25	$    0.03
blackberries	0	0	250	$        -
vanilla essence	200mL	7.95	5	$    0.20
				$    3.01
			serve five	$    0.60