Tried and True Recipes from The Tucker Patch
Sometimes called tree tomatoes, tamarillos are not actually related to tomatoes, although they do resemble a Roma tomato in shape and colour. Native to South America they are popular in New Zealand. When my parents migrated from New Zealand to Australia they brought their love of the fruit with them, so our garden always had a tamarillo tree. As the skins are tough and inedible, they need to be removed before the fruit is used. To remove, plunge in boiling water for a couple of minutes then rinse under cold water and the skin will simply slip off. One of our family’s favourite ways to eat tamarillos is in this dessert recipe.
250g butter, softened
1 cup sugar
3 cups plain flour
1 teaspoon baking powder
6 tamarillos, skinned and sliced
1 cup walnuts, chopped
3 tablespoons brown sugar
1. Cream butter and sugar. Add beaten eggs then sifted dry ingredients. Mix to a firm dough. Place half the mixture in a greased square cake tin.
2. Place slices of tamarillo evenly on dough. Sprinkle with walnuts and brown sugar and cover with remaining dough.
3. Bake at 180°C for approximately 40-45 minutes.
4. Serve warm with cream or ice-cream.
Carolyn Murphy, Gloucester Food Hub Member
Swiss Potato Bake
Serves 4 as side dish or 2–3 as main meal
Note: Pre-heat oven to 180°C
800g potatoes (floury variety)
300ml full cream milk
1 1/4 teaspoons salt
pinch each of pepper and nutmeg
2 or more garlic cloves, minced
additional 50ml cream
50g grated parmesan or cheddar
1. Peel potatoes and slice thinly. Arrange in a large (1½ L), shallow, greased baking dish.
2. Combine the milk, 200ml cream, salt, pepper, nutmeg and minced garlic and pour over the potatoes.
3. Bake 45–50 mins, then remove from oven and increase oven temperature to 200°C.
4. Combine additional 50ml cream and 50g grated cheese and pour over the potatoes.
5. Bake for another 15–20 mins until potatoes are soft and most of the liquid has been absorbed.
6. Serve immediately.
Ruth Lauster, Gloucester Food Hub Grower.
Creamy Roasted Pumpkin Soup
Serves 4 to 6
2kg dryish pumpkin (Queensland Blue, Butternut, Jap, Triamble)
4 tablespoons olive oil (one for brushing the pumpkin pieces, the remaining three for cooking)
1 large yellow onion, chopped
4 large or 6 medium garlic cloves, pressed or minced
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon cloves
dash of cayenne pepper (optional)
freshly ground black pepper
4 cups vegetable broth
½ cup coconut cream
2 tablespoons honey (optional)
¼ cup pepitas (optional)
1. Cut the pumpkin into quarters and scoop out the seeds.
2. Use 1 tablespoon of the olive oil to brush or rub over the flesh of the pumpkin and place quarters, cut sides down, onto a baking sheet. Roast for 35 minutes or longer, until the flesh is easily pierced through with a fork. Set aside to cool for a few minutes.
3. Heat the remaining 3 tablespoons olive oil in a large, heavy-bottomed pot over a medium heat.
Once the oil is simmering, add the onion, garlic and salt. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Meanwhile, peel the skin off the pumpkins and discard.
4. Add the pumpkin, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin.
5. Pour in the broth. Bring the mixture to the boil, then reduce heat and simmer for about 15 minutes, to give the flavours time to meld.
6. Stir in the coconut cream and honey. Remove the soup from the heat and let it cool slightly. Working in batches, transfer the contents of the pan to a blender and purée the mixture until smooth. Taste and adjust seasoning if necessary.
7. Ladle into individual bowls, sprinkle with the pepitas and serve.
Note: Leftover soup can stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.
– Marnie Johnson, Gloucester Food Hub Grower
Spicy Parsnip & Potato Soup
1 large onion, chopped
3 medium parsnips, chopped
2 medium potatoes, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon turmeric
salt and freshly ground black pepper
1 litre chicken stock
½ cup cream (optional), or for lower fat use milk
¼ cup parsley finely chopped (garnish)
1. Heat the butter in a saucepan, add the onion, parsnip and potato and cook gently for 5 minutes.
2. Add coriander, cumin and turmeric, and salt and pepper. Cook for 1 minute, stirring all the time.
3. Add stock and bring to a simmer for 20 minutes.
4. Purée the soup mixture with a blender or food processor.
5. Return to the saucepan. Add the cream or milk, then heat and serve with a sprinkling of parsley.
Note: If preferred, you can use pumpkin as a partial substitute for some of the potato.
– Lyn Stewart, Gloucester Food Hub Member
One way to get the kids to eat Kale
1 bunch curly kale, stalks removed & torn into bite size pieces
Spray olive oil
1 teaspoon Moroccan Spice
1 teaspoon smoked paprika or a spice you know the kids like
Preheat oven to 200C.
Spray curly kale with olive oil. Sprinkle with Moroccan spice or favourite spice and a little salt.
Ruffle the leaves up a bit to spread the spice.
Spread evenly over 2 lined baking trays. Bake for 12-15 mins or until just crisp.
Let cool and enjoy
Whip up this family autumn dessert favourite and watch the eyes light up as you take this gorgeous dish out of the oven.
Apple and Rhubarb Crumble
1/2 cup plain flour
90g cold butter, chopped
1/2 cup brown sugar
1/4 cup shredded coconut
1/4 cup rolled oats
1/2 tsp ground cinnamon
4 granny smith apples, peeled, cored, cut into chunks
1/4 cup water
1/2 bunch rhubarb, leaves removed, trimmed, washed, roughly chopped
1/3 cup caster sugar
*Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a medium ovenproof dish.
*In a medium saucepan, combine apple and water. Bring to boil on high.
*Reduce heat to medium. Simmer, covered, 4-5 minutes, until almost tender.
*Add rhubarb and sugar. Simmer, stirring, 2-3 minutes, or until rhubarb is just tender. Drain excess liquid. *Spoon mixture into prepared dish.
*To make crumble: Sift flour into a medium bowl. Rub in butter using fingertips until mixture resembles
breadcrumbs. Sprinkle evenly over fruit.
*Bake 25-30 minutes, until golden and bubbly. Serve warm with cream or ice-cream.
*Recipe by Womans Day
Organic Raw Apple Cider Vinegar
Apple Cider Vinegar is not a cure-all for every ailment but is said to be useful for coughs, arthritis, high blood pressure, nail problems and weight loss, to name a few, as well as being good for general health. Take two teaspoons of the apple cider vinegar together with two teaspoons of honey in a glass of hot or cold water daily
• 3 small apples (core and peel included, no stem)
• 3 tsp raw sugar
• filtered water to cover
1. Wash and chop apples into medium-sized pieces.
2. Place in a clean, rinsed and sterilised wide-mouthed jar.
3. Mix the sugar with 1 cup of warm water and pour on top of the apples.
4. If needed, add more water to just cover.
5. Cover the jar with cheesecloth and secure with an elastic band. This keeps the bugs away, while allowing the liquid to breathe.
6. Place the jar in a warm, dark place for 2–3 weeks (eg, the pantry).
7. Strain the liquid into a container, discarding the apple pieces.
8. Return the liquid from the container to the jar and cover again with the cheesecloth.
9. Return the jar to the same warm, dark place and leave for approximately 4–6 weeks, stirring every few days with a plastic or wooden spoon.
10. Test after 4 weeks. Once it reaches an acidity you like (this may take 6 weeks), transfer to a bottle with a lid.
Store at room temperature.
Recipe provided by Lorraine Lawler