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Macadamia Nut Recipes

The Macadamia nut, also known as Queensland nut or Bauple nut is native to the rainforests of southern Queensland and northern New South Wales.  There are two species with edible nuts – Macadamia tetraphylla and Macadamia integrifolia. Macadamia trees grow in deep soils and like some wind protection. Trees can grow to 10m, but dwarf varieties are available.

Macadamia nuts are a good source of protein, vitamins – especially B1, minerals and monounsaturated fats.

Raw Macadamia Slice

 

Ingredients

Base

  • 1 cup macadamias
  • 2/3 cup medjool dates, deseeded and chopped
  • 1/2 cup almond meal
  • 1/2 cup desiccated coconut
  • 1/3 cup coconut oil
  • 1 Tbs honey
  • 1 tsp vanilla extract

Topping

  • 1/4 cup macadamias, chopped
  • 2 Tbs desiccated coconut

Method

  1. Line a loaf tin with baking paper.
  2. Put all ‘base’ ingredients in a food processor and blend until smooth.
  3. Put blended ingredients into the loaf tin and press to flatten.
  4. Sprinkle with macadamias and coconut.
  5. Refrigerate for 1 hour minimum.

Or for a more indulgent Macadamia recipe!

Chunky Macadamia & White Chocolate Cookies

Ingredients

  • 250g butter, softened
  • 1/2 cup white sugar
  • 3/4 cup brown sugar, lightly packed
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 5 cups plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate, coarsely chopped (or white chocolate chips)
  • 1 cup macadamia nuts, coarsely chopped

Method

  1. Preheat oven to 180°C.
  2. Grease 2 baking trays.
  3. In a large bowl cream butter and white and brown sugars, until smooth.
  4. Mix in eggs one at a time, then add vanilla extract.
  5. Sift flour, bicarbonate of soda and salt and gradually stir into the mixture.
  6. Mix in white chocolate and macadamia nuts.
  7. Using a tablespoon, drop spoonfuls of dough onto the prepared baking tray, leaving enough space for cookies to spread.
  8. Cook for 10 minutes or until golden brown.

 

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Nasturtium Recipes

 

Nasturtium  Tropaeolum majus

Nasturtium makes a great ground cover in a sunny spot, though it will grow in shade as well. The plant grows in poor soils and dry conditions. Nasturtium can help in biological pest control by attracting beneficial insects.

Nasturtium flowers and leaves are edible and have a peppery taste. They can be added to salads or used to garnish meals and desserts. The green seed pods can be pickled to create ‘bush capers’ as in the recipe below.

Nasturtium flowers are sometimes available in edible flower mixes at the Organic Farmers Market. Or you can grow them from seeds or seedlings from the City Farm Nursery.

Stuffed Nasturtium Flowers

Ingredients

  • 25 – 30 nasturtium flowers
  • 1/2 cup cream cheese
  • 100g ricotta
  • 1 Tbs chives
  • 1 medium clove of garlic, peeled and crushed
  • 1/2 tsp lemon zest
  • 1 pinch of salt
  • 1 cucumber, sliced

Method:

  1. Submerge nasturtiums in water for a few minutes (to remove any dirt or bugs), then place on a towel to dry.
  2. In a bowl mix cream cheese, ricotta, chives, garlic, lemon zest and salt until smooth and evenly dispersed.
  3. Using a piping bag, gently squeeze the mixture into the centre of the flowers. Alternatively, use a ziplock bag with its corner cut, or a teaspoon.
  4. Place each stuffed nasturtium on top of a cucumber slice to serve.

Pickled Nasturtium Pods (aka ‘bush capers’)

from NSCF’s Share Cookbook p 80

Ingredients

  • 1kg nasturtium pods, gathered while still green.

Brine

  • 250g salt
  • 5 cups water

Spiced vinegar

  • 1L vinegar
  • 8 – 10 cloves 2 whole peppers
  • 4 pimentos
  • 2 bay leaves
  • 6 coriander seeds

Method

  1. Dissolve salt in water to make brine. Soak pods on brine for 24 hours.
  2. Put all spiced vinegar ingredients into a saucepan, bring to the boil and simmer for 20 minutes.
  3. Strain the pods and pack in small sterilised jars.
  4. Warm jars in oven for 10 minutes (or microwave on high for 4 minutes.
  5. Pour hot spiced vinegar over pods.
  6. Seal jars and leave for six weeks. Once opened use all the pods in the jar. Do not reseal.

 

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Capsicum – Cashew Kale Chips

 

KALE

Brassica oleracea

Kale is usually available from the NSCF Organic Farmers Markets or you can grow it from seed available at the City Farm Nursery.  Kale is a non-hearting cabbage originating from Europe. It is hardy, frost-tolerant and drought tolerant. It has a number of varieties, the curly-leafed being most distinctive. It is best grown as a cool-season crop in the subtropics.

Kale is rich in Vitamin K as well as other vitamins and minerals, especially manganese.

The leaves and stalks can be used in stir-fries or stews or to make kale chips.

Capsicum-Cashew Kale Chips

Ingredients

  • 1 cup unsalted cashews
  • 1 red capsicum, seeds removed and roughly chopped
  • 2-3 cloves of garlic, peeled and halved
  • 2 Tbs olive oil
  • 1 Tbs lime juice
  • 1/2 tsp salt
  • 1 bunch kale

Method:

  1. Cover cashews in water and soak for a minimum of 2 hours.
  2. Preheat oven to 100°C.
  3. Grease and line 2 baking trays with baking paper.
  4. Using a food processor, blend cashews, capsicum, garlic, olive oil, lime juice and salt until pureed.
  5. Wash kale to remove any dirt, then spin dry using a salad spinner.
  6. Slice along the spine of the kale so that you are left with just the green leafy part.
  7. Put kale leaves into a large mixing bowl and pour the sauce over them.
  8. Using a spatula (or clean hands!) stir the sauce through the kale until evenly dispersed.
  9. Arrange the kale pieces in a single layer (with no overlaps) on the prepared baking tray. Make sure the leaves are uncurled, with no big clumps of sauce (it will take too long to dehydrate).
  10. Dehydrate in oven for 2-3 hours, or until completely crispy and dry. Flip the chips approximately every 45 minutes.

Note: A dehydrator can be used instead of the oven if you have one.

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Black Sapote,Vanilla & Chia pudding recipe

Black Sapote

Diospyros nigra

Black Sapote is a tropical fruit that is related to Persimmon. It is commonly known as chocolate pudding fruit due to its chocolate-like colour and pudding like texture. It is native to parts of Mexico and Central America, however it grows well in Brisbane and South-East Queensland.

Black Sapote is very high in Vitamin C (more than in an orange!), and is also a source of fiber, Vitamin A, calcium, potassium and iron.

After picking, the fruit will take 7-10 days to ripen. You will notice it change from light green and hard, to olive-green/brown and soft.

Black Sapote can be enjoyed on its own or with vanilla ice cream, in smoothies, mixed through muesli for breakfast (it makes a chocolate looking milk!), or in the following recipe:

Black Sapote, Vanilla & Chia Pudding

Makes 2 serves.

Ingredients

Chocolate Layer

  • 2 ripe black sapote, with seeds and skin removed
  • 1/3 of a 400mL can coconut cream
  • 2 Tbs chia seeds
  • 1 Tbs cocoa powder
  • 1 Tbs maple syrup
  • 1/2 tsp vanilla extract

Vanilla Layer

  • 2/3 of a 400mL can coconut cream
  • 2 Tbs chia seeds
  • 2 tsp maple syrup
  • 2 tsp vanilla
  • Strawberries to garnish, if desired

Method

  1. Vanilla Layer: Using a food processor, blender or nutribullet, blend coconut cream, chia seeds, maple syrup and vanilla until well mixed.
  2. Remove from blender and refrigerate.
  3. Chocolate layer: Blend black sapote, coconut cream, chia seeds, cocoa powder, syrup and vanilla until smooth.
  4. Refrigerate for 5 minutes.
  5. Beginning with vanilla, spoon layers into the glasses, alternating between vanilla and chocolate until the mixture is finished.
  6. Refrigerate for at least 1 hour.
  7. Garnish with strawberries.

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Sweet Potato Recipes

 

Sweet Potato 

Ipomea batatas

Sweet potato is a vigorous ground cover vine which produces tubers at the leaf nodes. It prefers sandy, well – drained soil in sun or part-shade in the tropics or sub-tropics. Avoid high-nitrogen fertilisers, as they will promote leaf rather than tuber growth. Sweet potato is propagated by cuttings planted directly into the ground. Sweet potato flesh and skin colour varies from white to red to orange depending on the variety.

Sweet potatoes can be cooked in most ways that potatoes are – sliced and fried like chips, boiled, mashed or baked. The young growing tips can be stir fried or steamed as greens.

Serving size: 1/2 medium sized sweet potato (75 g)

In a serving size (unpeeled):

  • Energy 216 kJ
  • Protein 2 g
  • Fat 0.1 g
  • Carbs 11.8 g
  • Fiber 1.9 g
  • Vitamin A 575 µg
  • Vitamin C 1 mg
  • Iron 4 mg
  • Calcium 7 mg
Health Benefits

  • Supports eye health
  • Improves gut health
  • Regulates muscle contraction
  • Relives stress and anxiety

Storage: Sweet potatoes shouldn’t be kept in the fridge, because the exposure to cold temperatures “will produce a hard center and unpleasant taste.” Instead, keep your sweet potatoes at room temperature in a cool, dry, and well-ventilated place.

 

Tandoori Chickpea Stuffed Sweet Potatoes

Ingredients

Tandoori Chickpeas
3 cups cooked chickpeas
1 tsp cumin
1 tsp sweet paprika
1/2 tsp turmeric
1/2 tsp cayenne
1/2 tsp salt
1 tablespoon olive oil
Sweet potatoes
4 medium sized sweet potatoes (preferably the same size and shape for even cooking time)
1 Tbs tahini
¼ cup unsweetened plant – based milk (e.g. soy, rice, almond)
½ tsp cumin
½ tsp ginger powder
¼ tsp salt
2 cups washed and chopped leafy greens (e.g. silverbeet, spinach, kale)
Optional: chopped coriander, for serving
Tahini lime sauce
⅓ cup tahini
¼ cup water
2 tablespoons lime juice
½ teaspoon salt
1 small clove of garlic, peeled and crushed
1 teaspoon maple syrup
Method
1. Preheat oven to 190°C
2. Clean the sweet potatoes and prick a few times with a fork.
3. Line 2 baking trays with baking paper, place the sweet potatoes on one tray and put it in the oven. Roast sweet potatoes.
4. Toss all the ‘tandoori chickpea’ ingredients together in a bowl until the spices are well dispersed. Place them on the second baking tray and put it in the oven. Cook for 45 mins, or until tender to prick with a fork.
5. Roast chickpeas for 30-35 mins, stirring half way through.
6. Meanwhile, whisk together all ingredients for the tahini lime sauce in a small bowl. Then bring a small saucepan of water to boil and gently steam or boil leafy greens and drain.
7. Once the sweet potatoes have cooled slightly, cut them in half (lengthwise), and gently scoop out the flesh, being careful not to pierce the skin.
8. Transfer sweet potato flesh to a large bowl and mash with the ‘sweet potato’ ingredients, then stir through the leafy greens.
9. Transfer the sweet potato skins to a plate. Scoop the mashed potato mixture back into the skins. Top with the roasted chickpeas. Drizzle with tahini sauce and sprinkle with chopped coriander if desired.

Sweet Potato Pudding

From NSCF Share Cookbook, Page 57

Ingredients

6 medium sized sweet potatoes
900 ml coconut milk
4 Tbs sugar

Method
Peel and dice sweet potatoes.
Heat coconut milk and stir in the sugar until it dissolves.
Add diced sweet potato and bring to the boil, stirring regularly.
Reduce the heat and simmer for 15 minutes until the sweet potato is tender.
Serve either warm or chilled.
Note: Leave out the sugar to make a side dish for curry.

Quick and easy recipe!

Honey Roasted Sweet Potatoes

Ingredients

  • 2 medium sweet potatoes, cubed
  • 1 Tbsp butter
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 Tbsp honey

Method

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Melt the butter and combine with honey, oil and salt
  3. Coat the sweet potatoes with the butter mixture
  4. Spread potatoes on a baking sheet
  5. Bake for 25 to 30 minutes until tender
  6. Cool on the baking sheet for 5 minutes
  7. Serve

 

 

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Turmeric A Wonder Root Plant

Turmeric, a member of the ginger family, is a yellow wonder root plant. Curcumin, the active ingredient in Turmeric, is a powerful antioxidant and has anti-inflammatory properties. Studies are still being conducted on this plant but preliminary research suggests that eating turmeric can help ward off dementia, inhibit the growth of tumors, lower cholesterol, reduce inflammation, improve digestion, lower blood sugar levels and fight infections.

To buy your Turmeric plant please visit our nursery.  For more information on what our nursery has to offer click here.

Wendy, one of the nursery’s key volunteers made this deliciously irresistible gluten free Turmeric and Orange cake and kindly shares the recipe with you all.

Wendy’s Gluten Free Turmeric and Orange Cake

Ingredients

250gm butter
250gm sugar
5 eggs
150gm thick yoghurt
25gm finely grated fresh turmeric
250gm almond meal
100gm fine polenta
1 tsp baking powder
2 large oranges – finely grated rind & juice

Icing:
¾ – 1 cup cultured cream or yoghurt (sweetened)
Finely grated orange rind

Method

  1. Pre-heat oven to 180’C. Line a 22cm round spring form tin with baking paper. Grease with butter and coat with ground almonds. In a mixing bowl cream the butter and sugar till pale. Add one egg at a time, mixing well after each one until combined. Stir in yoghurt and turmeric.
  2. In a separate bowl, combine the almond meal, polenta and baking powder. Fold together into cake mixture alternatively with the orange juice & rind mixture.
  3. Bake in the oven for approximately 1 hour. Turn out the cake after five to 10 minutes of cooling in the tin. When completely cool, spread on topping. Cover with berries if desired.

Share & enjoy!

Sian’s Golden Turmeric Milk

Ingredients

  • 2 cups plant – based milk (e.g. rice, almond, soy)
  • 3 Tbs finely grated fresh turmeric
  • 1 Tbs finely grated fresh ginger
  • 1 tsp coconut oil
  • 2 tsp honey
  • 1 tsp cinnamon, or 1 cinnamon stick
  • 1/2 tsp nutmeg
  • 1/2 tsp cardamom
  • 2 star anise
  • 1 pinch of black pepper

Method

  1. Combine all ingredients in a saucepan on low heat until bubbles start to form. Do not boil.
  2. Strain milk into mugs (to remove the solid parts).
  3. Optional: Top with star anise and cinnamon or nutmeg.

Note: If you would prefer to use full cream milk, the coconut oil can be left out due to the milk already containing fat. Follow instructions above, however wait until the milk is hot (above 70°C) before adding the ginger. Ginger juice contains a protease that can cause the milk to curdle at temperatures below 70°C, but is fine above 70°C.

Note 2: The health benefits of turmeric are increased if it is consumed with fat and black pepper (which contains a substance called piperine), which is why these ingredients are both incorporated into this recipe!

 

 

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Texas Beef Ribs

Texan Ribs

Ingredients

1 kg beef ribs, bone in
1/4 cooking salt (the bigger grain)
2 tablespoons cracked black pepper
1 teaspoon cayenne pepper
smoke box of soaked wood chips

Method

Trim the ribs if needed (of course I didn’t with Jason’s beautiful ribs). Mix salt and peppers in a small bowl. Rub into all over beef ribs. Let the ribs sit while you are preheating the grill.

Turn half the elements on the bbq on high. Place a smoke box (if you have it) on the hot side and wait for the smoke to begin. You can do this recipe without the smoke, it just adds an extra layer of flavour.

Turn the heat down to medium and place the ribs onto the side without any heat. Close the lid. Cook for approximately 2 hours, turning occasionally, or until the meat is falling apart. Watch the thermometer on the bbq, it should not climb above 150C

Serve with a light coleslaw and bbq sauce. Yum.

Serves 4

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Slow cooked beef with tomato and lemon grass

Slow Cooked Beef

Ingredients

2 tablespoons coconut oil (or other vegetable oil)

1kg piece blade beef, cut into 3cm cubes

2 stalks lemongrass, sliced thinly, white part only (use green ends when steaming rice, the stems impart a delicious lemon flavour)

3 cloves garlic, crushed

2cm ginger, peeled, chopped finely

2 tablespoons brown sugar

2 tablespoons fish sauce

1-2 cups water

3/4 cup canned crushed tomatoes

1 large zucchini, chopped coarsely

handful thai basil leaves

steamed rice- to serve

Method

Heat oil in large deep pan, cook beef until brown, in batches. Remove and reserve for later.

Cook lemongrass, garlic and ginger in remaining oil until aromatic. Add sugar, stir until bubbles. Add fish sauce and mix. place beef back in pan. Barely cover with water, place lid on pan. Bring to the boil, reduce heat and simmer 2 hours or until beef is just soft. Add tomato and zucchini, cook , uncovered, further 10 minutes. Taste, adjust flavour- add fish sauce if salt is needed, sugar if it needs more sweetness.

Serve beef with steamed rice sprinkled with thai basil.

Serves 4

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Lebanese Cress, Watermelon, Cucumber and Fetta Salad

Lebanese Cress

Lebanese cress is delicious in this salad. It has a slightly bitter cucumber-like flavour which contrast the sweetness of the watermelon.

Ingredients

800g watermelon, rind removed, chopped into 2cm cubes

1 Lebanese or ½ telegraph cucumber, quartered lengthways, cut into 2cm pieces

100g fetta, crumbled

30g or 1 handful Lebanese cress, leaves removed, stems discarded

1 tablespoon small basil leaves

Dressing

2 tablespoons extra virgin olive oil

¼ cup apple cider vinegar (any other vinegar except balsamic can be used)

½ teaspoon caster sugar

salt and pepper, to taste

Method

Place watermelon and cucumber in serving bowl. Next, sprinkle fetta, cress and basil over top. Finally, pour dressing over salad.

Dressing

Mix dressing ingredients into jar with well-fitted lid. Shake to combine.

Serves 4 as part of a meal

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Blue cheese, rocket and roasted grape salad

bluecheeserecipe

This recipe is best used with a strong firm blue cheese from Nimbin Valley Dairy. The saltiness of the cheese combines magically with the roasted grapes and the bite of the rocket.

200g red or black grapes

2 tablespoons extra virgin olive oil

50g rocket

1 tablespoon red wine vinegar

100g strong blue cheese

Preheat oven to 200C. Place grapes on a baking tray, drizzle with 2 teaspoons olive oil. Place in oven 5 minutes or until grapes split. Remove and cool.

Place rocket and grapes in a bowl. Combine remaining olive oil, any juices from roasting pan and vinegar and pour over salad. Crumble blue cheese over salad and serve.

Serves 4 as part of a meal.

We pay respects to the Traditional Custodians of the Country Northey Street is on - the Jagera and Turrbal peoples.

get in touch

Farm & Education
(07) 3857 8775
info@nscf.org.au

Nursery
(07) 3857 8774
nursery@nscf.org.au

Markets
0491 191 434
markets@nscf.org.au

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Location: 16 Victoria Street, Windsor QLD 4030
Office Hours: Tuesday - Thursday 9am-4pm
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