shots fore and aft of the tropicana cannas.
in the centre is the summer broccoli which is producing abundantly now – provided i water it often.
actually the garden is at its driest now and watering is more important than ever.
the female carobs are flowering big time. if these all produce beans i’m going to need an electric grinder or someone to buy them.
Cannas add a great splash of colour, nice one pepe :)
The Streets of Lae were once lined with Cannas… once…
pain master said:
Cannas add a great splash of colour, nice one pepe :)
The Streets of Lae were once lined with Cannas… once…
thanks PM.
the soil is very dry so they are tough here and tough in the tropics as well ?? some plants are good at adapting.
Some people up here consider them a weed, but I’ve not seen any escaped cannas…
Yours provide a lovely colour in their foliage…
you can see that the area around the new tank looks like someones gone mad – but in the end it will be all likely raked and mown.
onions planted
compost harvested
spring onions – these are not being well used – any culinary suggestions?
pepe said:
onions planted
compost harvested
spring onions – these are not being well used – any culinary suggestions?
Hey Pepe, I guess it depends on what you like to use. Herbs never go astray. Even if you don’t use them much…when they need to be snipped back it’s great to compost.
Why not put in some wierd stuff…purple carrots, black radishes….make it a novelty section
Wonderful, Pepe, you sure have been working hard. I hope your tank gets full quickly!
Spring onions are good in salads and soups, the leaves make a nice garnish chopped finely too. I left some of mine in accidentally and saw a row of little white balls which I thought from a distance were mushrooms!
Muschee said:
pepe said:
onions planted
compost harvested
spring onions – these are not being well used – any culinary suggestions?
Hey Pepe, I guess it depends on what you like to use. Herbs never go astray. Even if you don’t use them much…when they need to be snipped back it’s great to compost.
Why not put in some wierd stuff…purple carrots, black radishes….make it a novelty section
hey muschee – how goes the perth wildlife?
weird stuff? – normal life is weird enuff – altho’ you’ve got me thinking now – thanks.
orchid40 said:
Wonderful, Pepe, you sure have been working hard. I hope your tank gets full quickly!
Spring onions are good in salads and soups, the leaves make a nice garnish chopped finely too. I left some of mine in accidentally and saw a row of little white balls which I thought from a distance were mushrooms!
soups i knew – but garnish and salads are good suggestions thanks.
i luv those little white balls of alium flowers.
onion and olive flatbread recipe please – ms pepe is interested but doesn’t have a clue how to make one – thanks HP.
pepe said:
onions planted
compost harvested
spring onions – these are not being well used – any culinary suggestions?
pepe said:
you can see that the area around the new tank looks like someones gone mad – but in the end it will be all likely raked and mown.
Refresh my memory please Pepe: where is the downpipe / overflow going? Very neat job by the way… :)
pepe said:
orchid40 said:
Wonderful, Pepe, you sure have been working hard. I hope your tank gets full quickly!
Spring onions are good in salads and soups, the leaves make a nice garnish chopped finely too. I left some of mine in accidentally and saw a row of little white balls which I thought from a distance were mushrooms!
soups i knew – but garnish and salads are good suggestions thanks.
i luv those little white balls of alium flowers.
I buy spring onions especially for my salads…what else do you use them for? If they are a bit old and tatty for the salads I use them for onions in cooking…
pepe said:
onion and olive flatbread recipe please – ms pepe is interested but doesn’t have a clue how to make one – thanks HP.
Oh yeah, hanging out for this one!
Dinetta said:
pepe said:
you can see that the area around the new tank looks like someones gone mad – but in the end it will be all likely raked and mown.
Refresh my memory please Pepe: where is the downpipe / overflow going? Very neat job by the way… :)
the high pipes are feeding the tank because they are 1400mm below the house gutter – so all the pipes stay full throughout winter – but then beyond the high pipes in the first photo you can see the pipes continue on to where there is a screw off end for both pipes to drain them and the whole system. the tank has its own overflow on the other side which you can’t see here.
pepe said:
onion and olive flatbread recipe please – ms pepe is interested but doesn’t have a clue how to make one – thanks HP.
I just use this one ms pepe. You can vary the toppings to suit, if you don’t like anchovies then omit, but use salt on the onions to taste. Add a teaspoonful of sugar to the onions when cooking them. I don’t add the thyme and I just use a sheet of bought puff pastry.
Happy Potter said:
pepe said:
onion and olive flatbread recipe please – ms pepe is interested but doesn’t have a clue how to make one – thanks HP.
I just use this one ms pepe. You can vary the toppings to suit, if you don’t like anchovies then omit, but use salt on the onions to taste. Add a teaspoonful of sugar to the onions when cooking them. I don’t add the thyme and I just use a sheet of bought puff pastry.
Cripes, helps if I put the link in..
http://www.sbs.com.au/food/recipe/981/Onion_and_anchovy_pizza_(pissaladi%C3%A8re)
Happy Potter said:
Happy Potter said:
pepe said:
onion and olive flatbread recipe please – ms pepe is interested but doesn’t have a clue how to make one – thanks HP.
I just use this one ms pepe. You can vary the toppings to suit, if you don’t like anchovies then omit, but use salt on the onions to taste. Add a teaspoonful of sugar to the onions when cooking them. I don’t add the thyme and I just use a sheet of bought puff pastry.
Cripes, helps if I put the link in..
http://www.sbs.com.au/food/recipe/981/Onion_and_anchovy_pizza_(pissaladi%C3%A8re)
thanks HP – looks delicious.
i see that everyone is using them as an onion substitute. fair enuff – they were easy to grow from seed and a lot quicker then the nine months growing you need for onions. ms p is inspired – thanks all.
beautiful sunny, cool day here.
butternut pumpkin picked fresh and somewhat unripe (stem had not died) is still good eating and so fresh there is moisture coming off the cut face.
winter has brought out the best in the summer celery. both broccoli and celery were useless here over summer but both are blooming in this cooler weather. max temp yesterday 19.5C – coldest day max in a long while.
planted spuds in the fruit tree orchard as well as barley and peas everywhere . i did it urgently to beat the weed germination. its been hard work because the area is quite large (12×24m) and even a simple task like raking the horse manure takes hours and leaves me sore.
spinach and lettuce planted as seed in early march are now growing well.
i also divided my globe artichokes this morning a la stephen ryan’s direction. my single plant was three or four years old and did not divide as easily as shown on GA. all my new shoots were firmly attached to the massive old root base which was too big to dig out. thus i have planted six shoots attached to old stump pieces but with very little in the way of roots. i guess you have to divide them more often. i planted ten seed just in case all the divided cuttings fail.
jerusalem artichokes seem to grow well here
- a bucket load from one plant.
now what to do with them?
pepe said:
jerusalem artichokes seem to grow well here
- a bucket load from one plant.
now what to do with them?
good harvest there. problem is they don’t keep well apparently, so you have to use them up quickly!
bluegreen said:
pepe said:
jerusalem artichokes seem to grow well here
- a bucket load from one plant.
now what to do with them?
good harvest there. problem is they don’t keep well apparently, so you have to use them up quickly!
right – ok we’ll give some away to a spectacularly good cook tonight.
farty material too i remember from growing them 20 years ago – and difficult to peel.
pepe said:
jerusalem artichokes seem to grow well here
- a bucket load from one plant.
now what to do with them?
Cripes. Much as I’ve heard you guys mention Jerusalem artichokes.. that’s the first time I’ve ever seen what they look like! What a sheltered thing I am.
pepe said:
jerusalem artichokes seem to grow well here
- a bucket load from one plant.
now what to do with them?
what an odd vegetable, please pepe, could you follow this up with further photos of how you “clean and gut” this vegie and how you plate it up too?
these are the artichokes pulled apart and washed
here are 2 recipes from elizabeth david
TOPINAMBOURS EN DAUB
ina little oil or beef dripping brown a sliced onion, sprinkle in a tablespoon of flour and stir until it is golden; add a small glass of white wine, let it bubble, then put in 1lb or so of small peeled jerusalem artichokes, salt, a crushed clove of garlic, a scraping of nutmeg, black pepper and water to just cover. simmer until the artichokes are cooked, taking care they don’t turn to puree. before serving stir in a good tablespoon of chopped parsley.
TOUPINAMBOURS A LA PROVENCALE
boil the artichokes in salted water, straining them before they are quite cooked. cut them in halves and saute them gently in a little olive oil with 2 or 3 tomatoes cut up, a chopped clove of garlic, chives and parsley.
sounds alright pepe, let us know how they fare?
this big (bogong?) moth is around at present.
my japanese seedless mandarins have survived summer and are starting to ripen.
jerusalem artichokes peeled.
the bulbous bits are cut off and peeled separately to the main chunk. if you were doing it everyday it would become tedious.
pepe said:
this big (bogong?) moth is around at present.
my japanese seedless mandarins have survived summer and are starting to ripen.
Good luck Pepe. My citrus crop lays on the ground. I know! I know! I intend to gather it up tomorrow.
pepe said:
jerusalem artichokes peeled.
the bulbous bits are cut off and peeled separately to the main chunk. if you were doing it everyday it would become tedious.
Be interested to find out if they are worth the trouble after you’ve had your first meal of them.
pepe said:
this big (bogong?) moth is around at present.
my japanese seedless mandarins have survived summer and are starting to ripen.
my Mandys are starting to lose their greeness. I had to take a saw to one of them though yesterday… Its an old decrepit thing which needs the axe, but I pruned and promised a feed a good drink…. so maybe next season will be the one?
pepe said:
this big (bogong?) moth is around at present.
my japanese seedless mandarins have survived summer and are starting to ripen.
Are the mandarines sweet?
nut patties smothered in homemade mayonnaise, our broccoli and the jerusalem artichokes in a wine and garlic sauce.
i rate it highly for the combination of flavours – and the chokes are a great spud substitute with a taste of their own.
pepe said:
nut patties smothered in homemade mayonnaise, our broccoli and the jerusalem artichokes in a wine and garlic sauce.i rate it highly for the combination of flavours – and the chokes are a great spud substitute with a taste of their own.
Are the mandarines sweet?
———
the ripest ones are about a week away from picking – the tree had one mandy last year and i swooned as i ate – the best i’ve tasted. fingers crossed these are as good.
as usual i can’t imagine the tropics – so i spose too much wet weather might do them some harm.
everything needs watering here despite the cool weather
Well i hope your J artichokes tast better than mine Pepe. I reckon they eek of dirt. Mind you, they were scrubbed not peeled. But peeling was a mammoth option. Life’s too short for J Arties!
—————————————————-
they are a bit like turnips to taste. some people won’t be won over to them. peeling is a must and they go soft pretty quickly when boiled.
pepe said:
Are the mandarines sweet?
———
the ripest ones are about a week away from picking – the tree had one mandy last year and i swooned as i ate – the best i’ve tasted. fingers crossed these are as good.as usual i can’t imagine the tropics – so i spose too much wet weather might do them some harm.
everything needs watering here despite the cool weather
I’ve nearly forgotten what a sweet mandarine tastes like…altho’ if you pick up Murcotts directly from one of the local orchards they come close…
Dinetta said:
pepe said:
Are the mandarines sweet?
———
the ripest ones are about a week away from picking – the tree had one mandy last year and i swooned as i ate – the best i’ve tasted. fingers crossed these are as good.as usual i can’t imagine the tropics – so i spose too much wet weather might do them some harm.
everything needs watering here despite the cool weather
I’ve nearly forgotten what a sweet mandarine tastes like…altho’ if you pick up Murcotts directly from one of the local orchards they come close…
We have an imperial mandarin tree.. oh my goodness, the mandarins are divine. So delicious. They’re ripening up now, can’t wait.
Can’t take much credit for the tree – it’s one of the many that was here when we moved in. Good choice previous owner!
pepe said:
nut patties smothered in homemade mayonnaise, our broccoli and the jerusalem artichokes in a wine and garlic sauce.i rate it highly for the combination of flavours – and the chokes are a great spud substitute with a taste of their own.
Good recommendation on the Chokes. Might have to investigate further.
the fartychokes have gone off in the pantry already but i have more ready to pick. i will plant more in between the rows of the orchard because they are tall with a luvly flower. as food they are a bit like turnip – difficult to use.
i collected and spread pine needles over my spud rows to suppress the weeds and alter the pH.
i got a mixed bag of results and tested for more than an hour.
- soil beneath pine needles and also where i spread grape marc is still very alkaline. ???
- soil of lime tree is now neutral where it was alkaline. ??
very confusing.
i have a question
my thyme is spreading – do i just trim it back to shape as i please?
pepe said:
the fartychokes have gone off in the pantry already but i have more ready to pick. i will plant more in between the rows of the orchard because they are tall with a luvly flower. as food they are a bit like turnip – difficult to use.i collected and spread pine needles over my spud rows to suppress the weeds and alter the pH.
i got a mixed bag of results and tested for more than an hour.
- soil beneath pine needles and also where i spread grape marc is still very alkaline. ???
- soil of lime tree is now neutral where it was alkaline. ??
very confusing.i have a question
my thyme is spreading – do i just trim it back to shape as i please?
I would.
pepe said:
i have a question
my thyme is spreading – do i just trim it back to shape as i please?
yep. thyme is a plant that thrives on being cut.
Seen the Google home page? (as opened by Internet Explorer, anyhow)…
Dinetta said:
Seen the Google home page? (as opened by Internet Explorer, anyhow)…
Oh sorry Pepe, I thought I was commenting in the chat thread…
bluegreen said:
pepe said:
i have a question
my thyme is spreading – do i just trim it back to shape as i please?
yep. thyme is a plant that thrives on being cut.
ta – i’ll do it after pruning a couple of trees.
i’m assuming that my oregano – right next to the thyme can have all its flowers pruned off as well.
i do like the overgrowness of the garden at present. photo1 thyme and oregano pruned and topdressed p2 new spinach and lettuce as a border p3 the capsicum behind the broc is producing a flow of good sized red and green caps thanks to the pigeon manure p4 lots of pruning needed but overgrown is good
flowering – photo1 carob p2 native gum p3 mandarin p4 salvia
i’ve been planting since late feb – photo1 carrots and beetroot p2 onions, celery and leaf crops p3 toms and dill p4 globes artichokes – both root division and seeds have succeeded
potpourri – photo1 peas and barley eaten by birds but certified spuds under the pine needles might succeed p2 lemon balm is a natural and only ever needs pruning p3 galangal (?) ginger does not look big enough to harvest despite a full summer of growth p4 pomegranates, raspberries and strawbs all ridiculously overgrown and sweet peas are coming up in between – what to do?
progress on the tank – you can see the tank overflow and the little stone culverts i have constructed to keep the pipes visible when the weeds take over.
pepe said:
progress on the tank – you can see the tank overflow and the little stone culverts i have constructed to keep the pipes visible when the weeds take over.
Good photo that, quite exciting to think of all the water it’s going to hold…
Great photos of the vegetable progress Pepe…your “Patch” is a credit to you …
Dinetta said:
Great photos of the vegetable progress Pepe…your “Patch” is a credit to you …
thanks dinetta – i am trying.
basically our veges have provided most of every nighttime meal for months now. we are trying to arrange every meal to be based on what’s available in the garden. normally we pick the required veges at sunset just prior to cooking with it. i tend to believe that’s the best picking time and maximises vitamins, minerals, antioxidants, sugars and taste.
pepe said:
Dinetta said:
Great photos of the vegetable progress Pepe…your “Patch” is a credit to you …
thanks dinetta – i am trying.
basically our veges have provided most of every nighttime meal for months now. we are trying to arrange every meal to be based on what’s available in the garden. normally we pick the required veges at sunset just prior to cooking with it. i tend to believe that’s the best picking time and maximises vitamins, minerals, antioxidants, sugars and taste.
my mouth is watering here…good going, Pepe!
Dinetta said:
pepe said:
Dinetta said:
Great photos of the vegetable progress Pepe…your “Patch” is a credit to you …
thanks dinetta – i am trying.
basically our veges have provided most of every nighttime meal for months now. we are trying to arrange every meal to be based on what’s available in the garden. normally we pick the required veges at sunset just prior to cooking with it. i tend to believe that’s the best picking time and maximises vitamins, minerals, antioxidants, sugars and taste.
my mouth is watering here…good going, Pepe!
cooking is an equal challenge to growing. i notice on this (http://www.cookitsimply.com/category-0020-0260l.html) blog there are lots of pies. i have no pies in my current repertoire and might try a few. asparagus, beetroot, cabbage, celery, onion, fennel, spinach, tomato, potato and artichoke pies are all possibilities.
pepe said:
Dinetta said:
pepe said:thanks dinetta – i am trying.
basically our veges have provided most of every nighttime meal for months now. we are trying to arrange every meal to be based on what’s available in the garden. normally we pick the required veges at sunset just prior to cooking with it. i tend to believe that’s the best picking time and maximises vitamins, minerals, antioxidants, sugars and taste.
my mouth is watering here…good going, Pepe!
cooking is an equal challenge to growing. i notice on this (http://www.cookitsimply.com/category-0020-0260l.html) blog there are lots of pies. i have no pies in my current repertoire and might try a few. asparagus, beetroot, cabbage, celery, onion, fennel, spinach, tomato, potato and artichoke pies are all possibilities.
…and with the current crop of fat-friendly (for want of a better term) oils, the pastries need not be the cholesterol-loaded ogres of pie-making that they’re generally seen to be…
Getting on for the good season for pies…I note in a lot of the older English novels (Think Thomas Hardy) that cold pies (and pasties) were a worker’s staple for on-the-job meals…
…and with the current crop of fat-friendly (for want of a better term) oils, the pastries need not be the cholesterol-loaded ogres of pie-making that they’re generally seen to be…
——————————————————————-
ms pepe makes own pastry in the bread maker, spreads it on the tray or dish, prebakes it in the oven if necessary – and bob’s your uncle. pizza and pasta has similar type ‘pastry’ so i don’t think it’s too bad for you. in fact bread has a similar makeup and that’s recommended.
Your garden is so full of food Pepe! Everything looks good and healthy and you’re both benefiting so much from ultra-fresh vegies :) Well done for getting as close to self-sufficiency as you have.
Dinetta said:
Getting on for the good season for pies…I note in a lot of the older English novels (Think Thomas Hardy) that cold pies (and pasties) were a worker’s staple for on-the-job meals…
i think turnip and gin soup when i think of the ‘mayor of casterbridge’. LOL
my daughter does a brilliant little quiche. they are a morish mouthful and possibly dangerous weight wise.
big winter pies with smell is more what i’m thinking of. savoury vegetable pies – none of this apple crumble stuff.
pepe said:
i think turnip and gin soup when i think of the ‘mayor of casterbridge’. LOL
my daughter does a brilliant little quiche. they are a morish mouthful and possibly dangerous weight wise.
big winter pies with smell is more what i’m thinking of. savoury vegetable pies – none of this apple crumble stuff.
I must’ve missed the soup reference when I was reading the book…mind you I was absorbed in the wheel of fate? fortune? misfortune? that was turning (as they often do in his books)…
Savoury pies is what I was thinking…not sure what you’re referring to with “apple crumble stuff”? Yes I know what an apple crumble is but not sure of your extension of the image???
orchid40 said:
Your garden is so full of food Pepe! Everything looks good and healthy and you’re both benefiting so much from ultra-fresh vegies :) Well done for getting as close to self-sufficiency as you have.
hear hear!
great growing Pepe :)
orchid40 said:
Your garden is so full of food Pepe! Everything looks good and healthy and you’re both benefiting so much from ultra-fresh vegies :) Well done for getting as close to self-sufficiency as you have.
thanks OC40. i’m disappointed my peas were destroyed by birds and i spose yours are doing well. i did plant in april as you and VG suggested but i will plant again. this time a chosen lot will be beneath birdnetting.
Dinetta said:
pepe said:i think turnip and gin soup when i think of the ‘mayor of casterbridge’. LOL
my daughter does a brilliant little quiche. they are a morish mouthful and possibly dangerous weight wise.
big winter pies with smell is more what i’m thinking of. savoury vegetable pies – none of this apple crumble stuff.
I must’ve missed the soup reference when I was reading the book…mind you I was absorbed in the wheel of fate? fortune? misfortune? that was turning (as they often do in his books)…
Savoury pies is what I was thinking…not sure what you’re referring to with “apple crumble stuff”? Yes I know what an apple crumble is but not sure of your extension of the image???
vague memory of a canvas tent he ran into on his way to casterbridge. the diet of the peasant was pretty terrible and he was a bit like dickens in his social conscience.
the dessert pies are very common and i’m trying to conjure up a wholesome hearty image.
your literary mind is probably more acute than my rambling search for inspiration.
pepe said:
i do like the overgrowness of the garden at present. photo1 thyme and oregano pruned and topdressed p2 new spinach and lettuce as a border p3 the capsicum behind the broc is producing a flow of good sized red and green caps thanks to the pigeon manure p4 lots of pruning needed but overgrown is good
Gee your garden always looks impressive Pepe. That Bougan is a striking colour. Did I see a melon of some sort in p4?
pepe said:
…and with the current crop of fat-friendly (for want of a better term) oils, the pastries need not be the cholesterol-loaded ogres of pie-making that they’re generally seen to be…
——————————————————————-ms pepe makes own pastry in the bread maker, spreads it on the tray or dish, prebakes it in the oven if necessary – and bob’s your uncle. pizza and pasta has similar type ‘pastry’ so i don’t think it’s too bad for you. in fact bread has a similar makeup and that’s recommended.
Mr Bon makes a lot of pies, with those little round tins that clip open and shut. They’re nice, but in order to get them so stand up straight they have a lot of pastry, and it’s sometimes too buttery for me. He likes to make them ye olde style, like he reads about in the Patrick O’Brian novels :)
Dinetta said:
Getting on for the good season for pies…I note in a lot of the older English novels (Think Thomas Hardy) that cold pies (and pasties) were a worker’s staple for on-the-job meals…
Mmmmmm Cold pork pie.
pepe said:
progress on the tank – you can see the tank overflow and the little stone culverts i have constructed to keep the pipes visible when the weeds take over.
Take a big bow Pepe. Everything in your pics looks great. It was a nice pictorial to wade through. That tank is a bewdy.
pepe said:
Dinetta said:
Great photos of the vegetable progress Pepe…your “Patch” is a credit to you …
thanks dinetta – i am trying.
basically our veges have provided most of every nighttime meal for months now. we are trying to arrange every meal to be based on what’s available in the garden. normally we pick the required veges at sunset just prior to cooking with it. i tend to believe that’s the best picking time and maximises vitamins, minerals, antioxidants, sugars and taste.
I like your plan. It would never work here though.
pepe said:
Dinetta said:
pepe said:thanks dinetta – i am trying.
basically our veges have provided most of every nighttime meal for months now. we are trying to arrange every meal to be based on what’s available in the garden. normally we pick the required veges at sunset just prior to cooking with it. i tend to believe that’s the best picking time and maximises vitamins, minerals, antioxidants, sugars and taste.
my mouth is watering here…good going, Pepe!
cooking is an equal challenge to growing. i notice on this (http://www.cookitsimply.com/category-0020-0260l.html) blog there are lots of pies. i have no pies in my current repertoire and might try a few. asparagus, beetroot, cabbage, celery, onion, fennel, spinach, tomato, potato and artichoke pies are all possibilities.
I couldn’t get it come up. Page not found it said.
pomolo said:
pepe said:
Dinetta said:my mouth is watering here…good going, Pepe!
cooking is an equal challenge to growing. i notice on this (http://www.cookitsimply.com/category-0020-0260l.html) blog there are lots of pies. i have no pies in my current repertoire and might try a few. asparagus, beetroot, cabbage, celery, onion, fennel, spinach, tomato, potato and artichoke pies are all possibilities.
I couldn’t get it come up. Page not found it said.
Testing..
I don’t know if that will work of if it’s the right page…
pomolo said:
pepe said:
i do like the overgrowness of the garden at present. photo1 thyme and oregano pruned and topdressed p2 new spinach and lettuce as a border p3 the capsicum behind the broc is producing a flow of good sized red and green caps thanks to the pigeon manure p4 lots of pruning needed but overgrown is good
Gee your garden always looks impressive Pepe. That Bougan is a striking colour. Did I see a melon of some sort in p4?
thanks pomolo.- the trouble with posting photos is you spend the rest of the day answering questions. LOL
the watermelon in the foreground covered the entire garden and never produced a single edible melon. it did provide a most excellent living mulch which i like – but i might ditch these self sown plants next year and try new seeds.
pomolo said:
pepe said:
Dinetta said:my mouth is watering here…good going, Pepe!
cooking is an equal challenge to growing. i notice on this (http://www.cookitsimply.com/category-0020-0260l.html) blog there are lots of pies. i have no pies in my current repertoire and might try a few. asparagus, beetroot, cabbage, celery, onion, fennel, spinach, tomato, potato and artichoke pies are all possibilities.
I couldn’t get it come up. Page not found it said.
type in – ‘cookitsimply savory vegetable pie recipes’
bon008 said:
pepe said:
…and with the current crop of fat-friendly (for want of a better term) oils, the pastries need not be the cholesterol-loaded ogres of pie-making that they’re generally seen to be…
——————————————————————-ms pepe makes own pastry in the bread maker, spreads it on the tray or dish, prebakes it in the oven if necessary – and bob’s your uncle. pizza and pasta has similar type ‘pastry’ so i don’t think it’s too bad for you. in fact bread has a similar makeup and that’s recommended.
Mr Bon makes a lot of pies, with those little round tins that clip open and shut. They’re nice, but in order to get them so stand up straight they have a lot of pastry, and it’s sometimes too buttery for me. He likes to make them ye olde style, like he reads about in the Patrick O’Brian novels :)
pepe said:
bon008 said:
pepe said:
…and with the current crop of fat-friendly (for want of a better term) oils, the pastries need not be the cholesterol-loaded ogres of pie-making that they’re generally seen to be…
——————————————————————-ms pepe makes own pastry in the bread maker, spreads it on the tray or dish, prebakes it in the oven if necessary – and bob’s your uncle. pizza and pasta has similar type ‘pastry’ so i don’t think it’s too bad for you. in fact bread has a similar makeup and that’s recommended.
Mr Bon makes a lot of pies, with those little round tins that clip open and shut. They’re nice, but in order to get them so stand up straight they have a lot of pastry, and it’s sometimes too buttery for me. He likes to make them ye olde style, like he reads about in the Patrick O’Brian novels :)
mr bon is a pie expert?
another subject where i’m a mere novice – oh well. i will try a pie recipe and after ten attempts it should become automatic. i find that once it’s automatic you can play around with the ingredients.
just remember this is my first attempt at a pie.
I don’t think he’d call himself an expert, but he does like making them. I think most of his pie knowledge came from the Cook & the Chef, but he likes his ye olde cook books too. These are some of the Patrick O’brian style-pies he likes, but he doesn’t make any this monumental!!
I don’t think he’d call himself an expert, but he does like making them. I think most of his pie knowledge came from the Cook & the Chef, but he likes his ye olde cook books too. These are some of the Patrick O’brian style-pies he likes, but he doesn’t make any this monumental!!
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heck !!!
i have opened a wide subject without knowing it.
i’ll make just one simple pie – or – cornish pastie i think. drop the shortbread butter stuff, make the pastry thin and make a dozen of them to have with tomato sauce. something like that.
must go – bye.
pepe said:
bon008 said:
pepe said:
…and with the current crop of fat-friendly (for want of a better term) oils, the pastries need not be the cholesterol-loaded ogres of pie-making that they’re generally seen to be…
——————————————————————-ms pepe makes own pastry in the bread maker, spreads it on the tray or dish, prebakes it in the oven if necessary – and bob’s your uncle. pizza and pasta has similar type ‘pastry’ so i don’t think it’s too bad for you. in fact bread has a similar makeup and that’s recommended.
Mr Bon makes a lot of pies, with those little round tins that clip open and shut. They’re nice, but in order to get them so stand up straight they have a lot of pastry, and it’s sometimes too buttery for me. He likes to make them ye olde style, like he reads about in the Patrick O’Brian novels :)
mr bon is a pie expert?
another subject where i’m a mere novice – oh well. i will try a pie recipe and after ten attempts it should become automatic. i find that once it’s automatic you can play around with the ingredients.
just remember this is my first attempt at a pie.
I used to make a veggie pie that had a rice base. Much healthier than pastry.
Cook one cup Brown Rice. Drain. Cool. Add one beaten egg. Press into the base of a greased 23cm pie dish.
The filling was basically a white sauce with 3 beaten eggs, grated cheddar or fetta and a mix of veg.
bubba louie said:
I used to make a veggie pie that had a rice base. Much healthier than pastry.
Cook one cup Brown Rice. Drain. Cool. Add one beaten egg. Press into the base of a greased 23cm pie dish.
The filling was basically a white sauce with 3 beaten eggs, grated cheddar or fetta and a mix of veg.
good tip for those who can’t eat wheat
bon008 said:
pomolo said:
pepe said:cooking is an equal challenge to growing. i notice on this (http://www.cookitsimply.com/category-0020-0260l.html) blog there are lots of pies. i have no pies in my current repertoire and might try a few. asparagus, beetroot, cabbage, celery, onion, fennel, spinach, tomato, potato and artichoke pies are all possibilities.
I couldn’t get it come up. Page not found it said.
Testing..
I don’t know if that will work of if it’s the right page…
I surely did thanks Bon. tTat’s a big list of pies. Must have a proper read later.
pepe said:
pomolo said:
pepe said:
i do like the overgrowness of the garden at present. photo1 thyme and oregano pruned and topdressed p2 new spinach and lettuce as a border p3 the capsicum behind the broc is producing a flow of good sized red and green caps thanks to the pigeon manure p4 lots of pruning needed but overgrown is good
Gee your garden always looks impressive Pepe. That Bougan is a striking colour. Did I see a melon of some sort in p4?
thanks pomolo.- the trouble with posting photos is you spend the rest of the day answering questions. LOL
the watermelon in the foreground covered the entire garden and never produced a single edible melon. it did provide a most excellent living mulch which i like – but i might ditch these self sown plants next year and try new seeds.
the trouble with posting photos is you spend the rest of the day answering questions. LOL
________
You poor thing. Milk crate chairs. Melons that don’t do the right thing and now having to answer questions. How do you stay so calm and collected?
You poor thing. Milk crate chairs. Melons that don’t do the right thing and now having to answer questions. How do you stay so calm and collected?
————————
there are times when i sit on rocks, bluddy tomatoes never perform and the people asking the questions seem to know more than me – don’t you call me calm and collected young pomolo – just as well you’re so complimentary or else i’d nick all those plant detective books you keep by your computer.
that feels better – i find the occasional explosion helps to keep me calm. LOL
pepe, did you have a bit of mist around this morning when you took these shots? Or was your camera all snug and warm inside and when you took it out into the cool morning air, it misted over a bit?
I only ask as there is an air of mist to your shots…
bubba louie said:
Dinetta said:
Getting on for the good season for pies…I note in a lot of the older English novels (Think Thomas Hardy) that cold pies (and pasties) were a worker’s staple for on-the-job meals…
Mmmmmm Cold pork pie.
sorry, can’t get my tastebuds around aspic.
pain master said:
pepe, did you have a bit of mist around this morning when you took these shots? Or was your camera all snug and warm inside and when you took it out into the cool morning air, it misted over a bit?I only ask as there is an air of mist to your shots…
i might have a good look at that lens. thanks. no mist this morning.
pain master said:
bubba louie said:
Dinetta said:
Getting on for the good season for pies…I note in a lot of the older English novels (Think Thomas Hardy) that cold pies (and pasties) were a worker’s staple for on-the-job meals…
Mmmmmm Cold pork pie.
sorry, can’t get my tastebuds around aspic.
Had to Google that one – there’s my one thing learnt for the day.
pain master said:
bubba louie said:
Dinetta said:
Getting on for the good season for pies…I note in a lot of the older English novels (Think Thomas Hardy) that cold pies (and pasties) were a worker’s staple for on-the-job meals…
Mmmmmm Cold pork pie.
sorry, can’t get my tastebuds around aspic.
The ones we had in England didn’t have much jelly, just lots of meat and suet pastry. YUMMO
pepe said:
You poor thing. Milk crate chairs. Melons that don’t do the right thing and now having to answer questions. How do you stay so calm and collected?
————————there are times when i sit on rocks, bluddy tomatoes never perform and the people asking the questions seem to know more than me – don’t you call me calm and collected young pomolo – just as well you’re so complimentary or else i’d nick all those plant detective books you keep by your computer.
that feels better – i find the occasional explosion helps to keep me calm. LOL
You explode in the nicest way. LOL.
pain master said:
bubba louie said:
Dinetta said:
Getting on for the good season for pies…I note in a lot of the older English novels (Think Thomas Hardy) that cold pies (and pasties) were a worker’s staple for on-the-job meals…
Mmmmmm Cold pork pie.
sorry, can’t get my tastebuds around aspic.
I’ve never eaten a pork pie, cold or hot. Are they in aspic?
pomolo said:
pain master said:
bubba louie said:Mmmmmm Cold pork pie.
sorry, can’t get my tastebuds around aspic.
I’ve never eaten a pork pie, cold or hot. Are they in aspic?
Well PM seems to think so.
bubba louie said:
pomolo said:
pain master said:sorry, can’t get my tastebuds around aspic.
I’ve never eaten a pork pie, cold or hot. Are they in aspic?
Well PM seems to think so.
Computer says no.
bubba louie said:
pomolo said:
pain master said:sorry, can’t get my tastebuds around aspic.
I’ve never eaten a pork pie, cold or hot. Are they in aspic?
Well PM seems to think so.
I looked up a couple of recipes and gelatine was an ingredient. Aspic is possible I suppose.
Pardon my ignorance, I thought aspic was a form of gelatine?
Here we go…
http://en.wikipedia.org/wiki/Aspic
bon008 said:
pain master said:
bubba louie said:Mmmmmm Cold pork pie.
sorry, can’t get my tastebuds around aspic.
Had to Google that one – there’s my one thing learnt for the day.
Aspic or Cold Pork Pie?
bubba louie said:
pain master said:
bubba louie said:Mmmmmm Cold pork pie.
sorry, can’t get my tastebuds around aspic.
The ones we had in England didn’t have much jelly, just lots of meat and suet pastry. YUMMO
“didn’t have much” is still too much for me…
pomolo said:
pain master said:
bubba louie said:Mmmmmm Cold pork pie.
sorry, can’t get my tastebuds around aspic.
I’ve never eaten a pork pie, cold or hot. Are they in aspic?
yes, the aspic lies between the meat and the pastry.
bubba louie said:
bubba louie said:
pomolo said:I’ve never eaten a pork pie, cold or hot. Are they in aspic?
Well PM seems to think so.
Computer says no.
piffle to that… the aspic is the jelly that keeps the pork from going off.
pain master said:
bon008 said:
pain master said:sorry, can’t get my tastebuds around aspic.
Had to Google that one – there’s my one thing learnt for the day.
Aspic or Cold Pork Pie?
Aspic. Tried pork pie a few years ago – never again.