Presto, Pesto


Our family is full of anticipation for spring. It’s getting warmer, and the days are getting longer. It’s like slowly waking up from a haze you didn’t know you were in. Suddenly so much more seems possible. I’m full of energy, and keen to escape the office and instead get on the scooters with the kids in search of adventure!

The garden also seems to be slowly waking back up, as everyone starts showing off. The plants are blooming with my favorite camellia’s covered in a blush of gorgeous hot pink, greeting us each day as we head out the gate.

Yummy Basil

Yummy Basil

Down in Grandma’s Garden it seems the green vegies and herbs are having their day. The Garden beds are an abundance of fresh basil and spinach leaves. Green vegies are packed with vitamins, minerals and fiber. It seems nature may know our lives are about to suddenly get more active with the change of season, and so is preparing us with all this goodness.

The great thing about basil is that you can pick leaves when needed, and this encourages the plant to produce more leaves. So don’t see it as harvesting, rather, keeping your basil plant looking sharp as ever. So, with basil, pick a few leaves off at a time from each plant, rather than cutting whole stems at a time.

One quick tip is that you should try to harvest your basil (or any herb) in the morning just after the dew has evaporated from the leaf. This means that the plant isn’t too hot, making it much more friendly in the kitchen.



With so many gorgeous basil and spinach leaves, we made two recipes, pesto, the perfect way to preserve the goodness of fresh basil leaves, and then a fresh basil and cashew dip, which you can make for the pesto.


Only the best ingredients

Only the best ingredients


Double if making both recipes


1/4 cup of pine nuts

1 and 1/2 cups fresh basil leaves

2 garlic cloves

3/4 cup Parmesan Cheese

6 Tablespoons olive oil


TIPS for harvesting – If you have basil in abundance pick the top leaves off multiple stems rather than cutting full stems. It will encourage more growth. If using the leaves as a garnish, the flavour is best when you rip the leaves. Always crush your garlic rather than cutting it, as it releases more of the oils and so flavors. It seems getting your hands dirty is the best way to cook!

  1. Place the dry pine nuts in a dry pan on medium-low heat. Continue to stir or move them until they are a golden brown, and then immediately remove from heat and cool for 10 minutes. Toasting the pine nuts will given them more depth of flavor.
  2. Blend the pine nuts, basil, garlic and Parmesan in a food processor until finely chopped and then gradually add 2/3 of the oil.
  3. Taste test to ensure you are happy with the balance of flavors.
  4. Place the Pesto (or half the pesto if you are making the next recipe) into a sterilised jar and add the remaining oil onto to seal the pesto. This will ensure it stays lovely and fresh for a week. (Pesto also freezer)



Pesto Dip with spinach and cashew

1 cup fresh baby spinach leaves

1 cup roasted cashews

Tablespoon of lemon juice

  1. Add the extra ingredients to the blender which already includes half the pesto.
  2. Taste test to ensure you are happy with the balance of flavours.
  3. Serve with carrot sticks or biscuits and enjoy with friends and family.



A bowl of pasta with a spoonful of pesto is great, isn’t it. Its a go-to for our family.

But (and it’s not a big but) I know that after the third lunch in a row of Pesto Pasta, the charm does start to begin to fade.

Why not try to top it on all your breakfast needs. Much like my obsession for putting Vegemite on everything slightly related to breakfast (try veggie bacon sandwich, or  Veggie avocado on toast), I thought we would up the anti by using this pesto. They are great on top of eggs and add that little something that starts your day off with a bang.

There’s so many things you can do with it, and as our tomatoes aren’t quite ready yet, we thought that we would use pesto sauce instead of tomato sauce on our homemade pizzas. YUM. To be honest, its so versatile and rich that you can spread a little on anything to make every meal a little bit better.

For storage, make sure you use the smallest container possible. This is because pesto isn’t great at being contained for a long time. It will darken relatively quickly.

It will still taste great for around a week in the fridge. Don’t worry though, because it can be frozen for a while. About six months or so.

Pesto with a drizzle of Olive Oil on top

Pesto with a drizzle of Olive Oil on top

The important point is that you need to get all the air out of it as you can. So, pack to the brim. Once you are happy with that, drizzle a small amount of olive oil on top

Cling film (or bees’ wax) the top and bobs your uncle.

Fresh Ginger Marmalade



It’s a great feeling to know what is in season. It seems in supermarkets everything is conveniently available all year, through advances in food preserving technology, controlled growing and increased food miles. To instead walk down to the garden, soak up the season and use all your senses to determine whether the fruit and veg that Grandma has grown is ready for the kitchen is lovely. To touch and smell your way through the garden with the kids looking for cooking inspiration is bliss.

Quite quickly you also find your attitude to food waste changes when you have grown the produce.

It’s estimated that in our fast, hectic lives, Aussies waste 1 of each 5 bags of fresh food. When you instead start to grow your own food, even if it’s a few herbs on the mantle, and nurture the plants which in return give you so much, preserving the goodness becomes of great importance. Suddenly your perception on seasonal produce changes, and your pantry transforms into what everyone’s would have looked like only a few generations ago.

When you grow it yourself, or even chat to the farmers at your local market, you feel a lot more connected to your food. You know exactly where it has come from, the hard work put into it, and all the chemicals (or lack of) that you are consuming. You don’t need to read the small print, you just know! Since moving closer to Sydney and spending so much time in Grandma’s garden, now our family doesn’t waste to the same degree, and we have become passionate about preserving the plentiful harvests of each season.

So where do we get our Marmalade Recipe from…. Grandma’s sister Aunty Jen in the UK of course.




1.3kg of Oranges & 2 Lemons

2.6kg Preserving Sugar or granulated

100g Fresh Root Ginger


  1. Juice the lemons, and then add the lemon juice, and oranges (whole) to a large pot, and cover in water. You can use a plate to submerge them if they are floating around. Bring to boil, cover and gently simmer for 2 hours. The skin should be easily pierced at this point.
  2.  Warm the sugar in a very low oven.
  3. Take the oranges out of the cooking liquid and put them into a bowl to cool. Once cooled, cut in half and scoop out the pips and pith and add it to the reserved orange liquid still in your pan. Bring to a boil for 6 minutes, and then strain this liquid through a sieve into a bowl. Make sure you press the pulp through with a wooden spoon to get as much as possible. It’s very high in pectin so is the secret to a good set! Cut the remaining orange peel into thin strips, and set aside.
  4. Peel the fresh root ginger and slide thinly. Tie in a muslin bags and bruise with a rolling pin to release the lovely juices. If you don’t have a muslin bag you can use a steel tea strainer to hold the ginger.
  5. Add your warm sugar and orange peel strips into the pan and stir over a low heat until all the sugar has dissolved which should take about 10 minutes. Add the ginger bag and bring to the boil. Bubble rapidly for 15-25 minutes. Take out the ginger bags just before the setting point is reached. If you are unsure of how it’s progressing, place a cool spoon into the pan, and see if the jam sticks to the back of the spoon. Of course tasting the consistency once it is cooled is always the key to cooking!
  6. Leave the marmalade to stand for 20 minutes so the peel can settle.
  7. Pour your gorgeous homemade marmalade into your sterilized jars ready.

Next season, if you want your Marmalade even sweeter, you can experiment by boiling the skin in several changes of water until the skin is soft and the bitterness is gone.


Jenny, who lives in the Scottish Borders, has been raving on about her Marmalade for years now. She describes her batches as Paddington Bear with a (wee) twist. Although she says it’s ideal in the summer, her summer is about the same as what we are experiencing now, so it’s perfect for our gorgeous oranges.

Jen a fantastic gardener, and on each visit back home, she comes with stories and photos of her prized blooms. The bursts of colours in her garden against the old stone walls are spectacular. She also has a green house where she lovingly tends to a few Australian plants such as her bottlebrush. Whilst the look spectacularly exotic for visitors, for Jen it’s the smell of her Australian childhood.


Guem Mrs Bradshaw Flower

Guem Mrs Bradshaw Flower

Caceclana integrifolia Kentish hero

Caceclana integrifolia Kentish hero




What’s left..

This is a great recipe for preserving the goodness in the garden during August. The only thing you should have left is the lemon peel, as well as a small amount of ginger peel, and the remaining pulp from the oranges, which has been through a sieve to ensure all the goodness is extracted. Simply compost the ginger and pulp, and then consider the following uses for the lemon.

Our three favorite uses for lemon peel.

  • Lemon Dressing – Zest the lemon peel and add to a cup of oil olive. Let it stand for 2 weeks in the fridge, then strain. the remaining ‘favored’ olive oil is fabulous over a salad of even steamed beans to add a little each freshness.
  • Lemon Cleaner – Cut up the lemon peel and add to a cup of White Vinegar. Let it stand for 2 weeks. Strain the liquid and then add a cup of water. A great replacement for commercial cleaners this even cuts through grease.
  • Lemon Freshener – After a double batch of marmalade, cooked with ‘help’ from the kids, I’m feeling a little lazy. For this option, simply place the lemon peel in a bowl and put it in your fridge for a week. It will absorb any smells, replacing them with the fresh smell of citrus.
Sunday Brekkie

Sunday Brekkie