Thursday, October 25, 2018

Fresh As freeze dried herbs and spices for some Thai inspired Vegan curries

These were soooooo delicious!!! I made the side dish just with onion, tomato, green beans, Fresh As Chili Powder (plus a little oil for frying the onion and salt to taste. The 'main' green curry had all the others Fresh As powders (plus some chili): lemon grass, coriander, ginger, sweet basil and kaffir lime.  The kaffir lime was my favourite! I also added some Vietnamese mint from the garden.  It had tofu, potatoes, carrots, beans, onions and coconut milk, plus organic vegetable stock for seasoning. Served with rice. Amazing!

Thank you Fresh As

And now for the 'single flowers' from the garden to the home.

Photos and Recipes by Alessandra Zecchini ©

Sunday, October 14, 2018

Oakune Carrot and Beetroot Salad with Feta, Thyme and Edible Flowers

Ohakune is a small town in the North Island of New Zealand, situated 215 kilometres north of Wellington and 292 kilometres south of Auckland. It is located in the Tongariro National Park, at the food of the active volcano Mount Ruapehu. It is also New Zealand’s ‘carrot capital' so after a ski trip there we always get carrots, and other produce (potatoes, beetroots, swedes). 

Recipe: Wash the carrots and beetroots and boil in water (together) until soft but not too much (not mushy!!!). Then rinse under cold water and remove the skins with your fingers (from the carrots too). Cut into bite size pieces. Dress with olive oil, salt and lemon juice, add cubed feta and stir. Place on a plate and add fresh thyme, onion weed flowers and broccolini or friarielli flowers (they are edible and have a lovely peppery taste). Add plenty! These are not decorations, these are to be eaten! And now a few photo of life in the garden!

Photos and Recipes by Alessandra Zecchini ©


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