Nasturtium Bread Roll Recipe

Nasturtium Bread Roll Recipe

Nasturtium Bread Rolls are bright, vibrant and all-natural colouring. Create WOW factor food with this garden-inspired bread recipe. Nasturtiums are the plant that keeps on giving! Nasturtiums make a beautiful lush living ground cover and are so easy to grow! Once you have them in your garden they will pop up every year without any effort on your behalf. They have so many uses and integrated relationships within your garden which makes them one of my favourite permaculture plants. You can read more about growing Nasturtium and uses here.

I love trying to get the most out of the things I have growing in my Urban Permaculture garden and that means lots of kitchen experiments! These Nasturtium bread rolls do have a nasturtium flavour once cooked but once I added ingredients for a burger it was not very noticeable. Just beautiful lush green tasty burgers!

This recipe would be great for a garden party, high tea, or just for something fun and interesting! I am a big believer in making everyday special. Make your own magic!

Yield: 8 Burger Buns or 10-12 Rolls

Nasturtium Bread Roll Recipe

nasturtium bread roll

These Nasturtium bread rolls were a fun kitchen experiment to make vibrant green bread naturally. These Nasturtium bread rolls were a fun kitchen experiment to make vibrant green bread naturally. They have a mild nasturtium flavour when eaten on their own but served with chutney or as a burger, the flavour is very subtle.

Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes

Ingredients

  • 4 cups flour
  • 2 cups lukewarm water
  • 3 tsp dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 Tbs oil
  • 2 cups greens (i used Nasturtium leaves and fennel fronds)

Instructions

    1. Blend greens in 1/2 cup of lukewarm water using a Nutribullet or blender. Then add the remaining water and mix.


    2. Pour greens and water into a bowl and add sugar and yeast. Whisk to combine. Set aside for 5 - 10 mins to activate.


    3. In a large bowl mix flour, oil and salt. Add in your green mixture half at a time and mix. It may need more water to form a dough so add water to your green bowl to mix and use up any of the residual greens. Add to the mixture as needed to form a dough. Knead for 1-2 mins.


    4. Rub some oil in a bowl and add the dough ball. Cover and set aside somewhere warm to rise for 1-2 hours.


    5. Cut and lightly roll dough into round buns. 8 large or 10-12 regular size. Cover and allow to rise again for 30mins - 1hr.


    6. Whisk an egg and brush a light coat on top of the bread rolls. This is just to make them shiny and is optional. Place them on a lightly greased or non-stick tray. Bake at 180 degrees Celcius for 20mins or until slightly golden.

Notes

Best served fresh with butter. I rolled butter into a ball and coated with edible flowers (calendula and cornflower petals) for added WOW! Delicious on their own or as I have in this video make your favourite burgers using lots of salad and veggies from the garden!

There are so many ways to use Nasturtiums and I have plenty more ideas to try out. The most common way to use Nasturtium is in a salad. The leaves, flowers and seed pods are all edible. The flowers have a mild peppery taste and the leaves are a lot stronger in flavour. It is so important to learn how to use your edible plants so that you can get the most out of them! Especially in small space gardening. Below is a list of Nasturtium Recipes I have made so far:

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If you have any questions please leave me a comment below.

Happy Gardening!

Holly

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MY GARDENING ESSENTIALS //
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Fennel Frond Pesto

Fennel Frond Pesto

I made this delicious Fennel Front Pesto to use up the all the beautiful fresh fennel fronds I had. Super quick and easy to make! Are you growing fennel and not sure what to make with all those beautiful fennel fronds? I grew fennel for the first time this year so I had to start figuring out what to make with the abundance of greenery after harvesting the fennel.

I often will portion out my extra pesto into ice cubes and freeze them in a container to preserve for future meals. Pesto is great to have on hand in the freezer to add to sauces, soups, quick and easy pasta sauce and even just defrosted as a dip for a cheese platter. Fennel Frond Pesto adds a fresh herbaceous flavour and saves buying dip in plastic containers!

Yield: 2 cups

Fennel Frond Pesto

fennel frond pesto
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1/2 cup Walnuts
  • 1/4 cup Olive Oil
  • 1/4 cup Distilled Water
  • 2-3 cups Fennel Fronds
  • 2 Garlic Cloves
  • 2 tsp Fresh Lemon Juice
  • Sprinkle of Salt to Season

Instructions

  1. Wash Fennel Fronds and remove hard woody centre stem.
  2. Place all ingredients EXCEPT Walnuts in a Nutribullet or food processor. Blitz until combined and fronds have broken up into small pieces.
  3. Add the Walnuts and blitz to combine. If the mixture looks a little thick or dry add in an extra dash of water or olive oil.
  4. Taste and add extra salt if needed and ready to serve!

Notes

If you want to preserve divide the extra mixture into ice trays and freeze. I use large Ice trays. Then once it has frozen place in an airtight, freezer-proof container until you are ready to use.

I use a Nutribullet or stick blender as that is all I have. They work well but that is why I split the walnuts and greens up as it takes longer to blitz the greens.

Nutrition Information:

Yield:

4

Serving Size:

1/4 cup

Amount Per Serving: Calories: 64Total Fat: 5.4gCholesterol: 0mgSodium: 72.5mgCarbohydrates: 3.5gSugar: 0gProtein: 1.7g

More about Fennel

Fennel is such a great addition to your permaculture garden. The bulbs provide plenty of food which can be eaten fresh in a salad, roasted or pickled. The leaves are a great addition to salads, soups and teas. It also has beautiful yellow flowers that have a mild liquorice/ aniseed flavour and are an amazing edible flower as well as to attract pollinators to your garden. Their big bushy fronds make a great haven for beneficial insects and they look beautiful in vases as cut greenery and flowers. They self-seed very well so you will have fennel growing for many years to come with very little effort!

fennel frond
Fennel Salad with Kumquat, Watermelon Radish and edible flowers.

I am always learning new ways to use, cook and preserve everything I grow. I want to maximise my harvests and I am doing that by continuously expanding my knowledge and recipe base. Fennel Frond Pesto is now added to my list and I will continue to explore new ways to use all the parts of the fennel plant. Join me over on YouTube for weekly videos as I continue on my journey to live a more Sustainable Lifestyle.

I made this delicious Fennel Front Pesto by swapping out the greens from my garden pesto recipe. It is a super versatile recipe to use up any extra herbs and greens from your garden.

Watch my video below to find out more about my favourite edible flowers.

What do you use Fennel Fronds for? Leave a comment below 🌿

Holly 🌱

Β 

MY GARDENING ESSENTIALS //
Fertiliser spray gun: https://bit.ly/366nL1t
Retractable Hose: https://bit.ly/2TSC0Bo
More gardening tools: https://bit.ly/32IQmbD

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!

Easy Homemade Sweet Chilli Sauce

Easy Homemade Sweet Chilli Sauce

This easy Homemade Sweet Chilli Sauce is a fantastic way to use up a bunch of homegrown chillies. Growing Chillies is a great place to start for Beginner Gardeners or those with limited space as they are easy to grow and can produce an abundance of chilli on one plant. Chilli plants like warm weather but they can be grown throughout winter in a greenhouse or warm spot. I will cut back my chilli plants soon, place in a warm area and let them go semi-dormant for the winter which is called “overwintering”. That way come spring and summer the plants are well established and will provide me with a decent crop.

SWEET CHILLI SAUCE

This recipe can be adjusted to be as mild or hot as you like. You can use different chilli varieties but obviously the hotter the variety the more your sweet chilli sauce will pack a punch! If you are concerned I would remove and save the seeds from 3/4 of the chilli and once it has cooked down a bit, taste and add more of the seeds to get the desired heat. I just went all-in with the seeds and used a hot Thai Chilli variety so mine turned out quite hot but I like that.

Scroll down to see the Full Recipe

Watch Chilli Harvest and making Sweet Chilli Sauce

Yield: 500g

Easy Homemade Sweet Chilli Sauce

homemade sweet chilli sauce

This easy Homemade Sweet Chilli Sauce is a fantastic way to use up a bunch of homegrown chillies. Growing Chillies is a great place to start for Beginner Gardeners or those with limited space as they are easy to grow and can produce an abundance of chilli on one plant.

This recipe can be adjusted to be as mild or hot as you like. You can use different chilli varieties but obviously, the hotter the variety the more your sweet chilli sauce will pack a punch! If you are concerned I would remove and save the seeds from 3/4 of the chilli and once it has cooked down a bit, taste and add more of the seeds to get the desired heat. I just went all-in with the seeds and used a hot Thai Chilli variety so mine turned out quite hot but I like that.

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 5 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 250 - 350g Chilli
  • 8 Cloves Garlic
  • 5 cm piece of Ginger
  • 2 cups Sugar
  • 2 cups White Vinegar
  • 3 teaspoons Salt

Instructions

  1. Wash chilli and cut off the green stems.
  2. Roughly chop the Chilli, Garlic and Ginger and add to a mixing bowl or food processer.
  3. Blitz the mixture into a rough paste using either a food processor or stick mixer. If using a stick mixer make sure you cover the bowl with a cloth to stop bits of chilli flying everywhere!
  4. Add the blitzed chilli mixture to a pot and add Sugar, Vinegar and Salt.
  5. Bring to the boil and then let it simmer on a low - medium heat until the mixture thickens (45min - 1hr).
  6. The mixture will continue to thicken as it cools. Add a dash of water or extra vinegar if need be.
  7. Heat oven to 130 degrees celsius and add your clean jars or bottles to sterilize for 15mins. Put the lids in a bowl of boiling water for 5 minutes.
  8. Carefully pour the warm sauce mixture into your jars while they are still warm and secure the lids on.
  9. Store in the fridge and use within 3-4 weeks*


* For long term storage place in smaller containers or jars and freeze or use canning methods for long term preservation.

Notes

If you want a mild sweet chilli sauce, remove 3/4 of the chilli seeds and set aside. Once the mixture has started to reduce, taste and add extra seeds as desired.

Nutrition Information:

Yield:

20

Serving Size:

25ml

Amount Per Serving: Calories: 63Total Fat: 0.1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 350mgmgCarbohydrates: 15gFiber: 0.2gSugar: 14.1gProtein: 0.3g

Serve with Sweet Potato Fries, as a Stirfry sauce, burger sauce or even add to noodles and vegetables for a deliciously tasty meal packed full of flavour.

If you have chilli plants that ripen at different times or a smaller amount to harvest, try freezing them whole until you have enough saved up to make the recipe. Other ways to preserve your chillies are to dry them out and keep them whole or try blitzing the dried chillies to make a chilli powder or flakes.

I hope you enjoy this easy homemade sweet chilli sauce!

Holly 🌱


MY GARDENING ESSENTIALS //
Fertiliser spray gun: https://bit.ly/366nL1t
Retractable Hose: https://bit.ly/2TSC0Bo
More gardening tools: https://bit.ly/32IQmbD

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!

Garden Toast

Garden Toast

Garden toast is something I created one day when I was scraping together something for lunch and all I had was a crust and some cottage cheese in the fridge. I didn’t have any avocado, eggs or anything special to have with it. So I went out into the garden and found some inspiration! I picked two small tomatoes, herbs and edible flowers. It looked like a mini garden on toast and now I can’t stop making these beautiful, tasty creations!

Here are the creations I have made so far..

Original Garden Toast

My first addition with the last piece of bread I had left! I had fun making this and it definitely tasted delicious! Ingredients: Rye Multigrain toast, Cottage Cheese, Fresh tomato, Parsley, Rosemary, Rosemary flowers, Zinnia Petals and Basil leaves.

Fairy Garden Toast

It’s amazing what a little bit of Beetroot juice can do! Natual colouring and plenty of beneficial nutrients with an array of micro herbs and greens. You may even be able to convince your kids to eat more greens with this Fairy Garden toast. Get them involved in the process by having a bowl each to go outside and collect herbs. Ingredients: White Multigrain Toast, Cottage Cheese mixed with beetroot juice or fresh grated Beetroot, Baby Nasturtium leaves, Parsley leaves, Basil leaves, Sweet Violet flowers, Rosemary Flowers, Baby Pink chard leaves, Pink Zinnia Flower petals and Dill Flowers.

Jungle Garden Toast

Packed full of herbs and flavour! Ingredients: Country Grain Toast, Basil Pesto, Orange Nasturtium petals, Tiger Eye Viola Petals, Strawberry Flowers, Parsley leaves, Rosemary Flowers, Pea tendril, Burgundy Marigold Petals and Purple basil leaves.

Summer Garden Toast

Summer on toast! Homegrown tomatoes are so sweet and delicious and tomato on toast is one of my favourite ways to eat them! Ingredients: Rye Multigrain toast, Red, yellow, orange cherry tomatoes, Purslane, Red basil leaves, Strawberry Flower, Sweet Violet Flower, Dill flowers, Rosemary Flowers, chopped Purple Kale, baby Nasturtium leaves and Fresh Chilli.

Botanical Garden Toast

Pest on toast is so delicious! I made extra pesto and if you follow me on Instagram you would have seen that I ate this for breakfast for an entire week! It was also so good with a poached egg on top. Ingredients: Sourdough toast, Basil pesto, Cottage Cheese, Chopped walnuts, Fresh Chilli, Basil Leaves, Fennel Flowers, Pink and White Dianthus, Baby Pumpkin Tendrils, Parsley Leaves and Strawberry Flowers.

Unicorn Garden Toast

My latest creation and maybe my favourite yet! Purple sweet potato spread is a vibe! Ingredients: Sourdough Toast, Mashed Purple Sweet Potato and Cottage Cheese, Overnight Pickled Red Cabbage and Red Onion (1/2 cup water, 1/2 cup apple cider vinegar, a teaspoon of sugar heated to dissolve. Pour cooled liquid over Cabbage and Onion), Purple Kale, Grilled Baby Eggplant, Purple Pansy, Multicoloured Dianthus, Rosemary Flowers and Red Basil.

Get Inspired by your Garden

There is always something in my garden to make a toast topping and I love how easy and creative it is! Each piece is so unique and full of fresh garden nutrients! Having these ideas tried and tested means I know I can always whip up something even when my fridge is looking very lean.

Get creative and inspired by your own garden. There is something so satisfying about being able to walk outside and make a meal from your own fresh, homegrown veggies. This is a great meal idea for beginner gardeners who don’t have many established edibles. Just look out for baby leaves and edible flowers (make sure you research and clearly identify they are edible). Baby leaves and flowers can add subtle flavours and turn any dish into a work of art!

Be sure to tag me on Instagram or Facebook so I can see your creations!

Holly 🌱

Β 

MY GARDENING ESSENTIALS //
Fertiliser spray gun: https://bit.ly/366nL1t
Retractable Hose: https://bit.ly/2TSC0Bo
More gardening tools: https://bit.ly/32IQmbD

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!

Unicorn Noodles

Unicorn Noodles

Unicorn noodles are so easy to make and completely magical to watch the colours change from purple to pink. My kind of Chemistry Lesson! They are made using all-natural colouring and would be perfect for kids in the kitchen. With the current restrictions in place, there may be many parents looking for more creative and healthy ways to entertain their kids. Make sure to share this recipe with your friends. I have posted these a few times over on my Instagram but thought I would put the recipe up here for easy reference.

unicorn noodles

Unicorn Noodles

Course Side Dish

Ingredients
  

  • 4-5 Leaves Red/Purple Cabbage
  • 100 g Vermicilli Noodles
  • 2 cups Water
  • 1/2 Lemon

Instructions
 

  • Roughly chop the red cabbage. Use the outer leaves with a deeper colour.
  • Add water and cabbage to a pot and bring to the boil. Let it simmer for 5-10 mins bruising the cabbage with a wooden spoon.
  • Remove the cabbage and discard (compost).
  • Add the noodles to the purple water and turn over until they spread out in the pot and are fully submerged in liquid.
  • Turn the heat off and cover the pot for 10-15 minutes until the noodles have absorbed all the liquid.
  • Stir the noodles and strain off the excess liquid if there is any.
  • Place your noodles in a bowl and before serving roughly squeeze the lemon over the purple noodles and the acidity will change the colour to pink.

Notes

The more cabbage leaves you use the deeper the colour will be. The key is to get the noodles to absorb all the liquid so don’t add too much water at the start.
Try using the noodles to make rice paper rolls or serve as a side dish to a Thai Curry.
Keyword unicorn food, unicorn noodles

SURE TO IMPRESS

These Unicorn Noodles are a great way to get kids interested in cooking! Let their imagination run wild and give them their own slice of lemon to colour change the noodles. Not only for kids these Unicorn Noodles are also a great way to add theatre to the dinner table if you are hosting family or friends. I love creating meals that stand out from the rest and get people talking. We eat with our eyes and colourful food always sparks so much more joy at the table.

You can also use the absorption method to cook white long-grain rice in the purple liquid as well. Check out my other recipes for Unicorn Rice below.

I would love to see your Unicorn noodle creations so be sure to tag me on Facebook or Instagram and let me know how you go!

Unicorn Noodles

Unicorn noodles are so easy to make and completely magical to watch the colours change from purple to pink. My kind of Chemistry Lesson! They are made using all-natural colouring…

Beetroot Leaf Dolmades

I am loving growing my own fresh Beetroots but I had no idea how to use the leaves other than adding a little into a stirfry or composting. I am…

Unicorn Rice Salad

Unicorn Rice Salad is the perfect dish for entertaining! It’s such a fun dish and so easy to prepare! I’m not one for strict recipes so this one is super…

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MY GARDENING ESSENTIALS //
Fertiliser spray gun: https://bit.ly/366nL1t
Retractable Hose: https://bit.ly/2TSC0Bo
More gardening tools: https://bit.ly/32IQmbD

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!

Garden Focaccia Bread

Garden Focaccia Bread

Focaccia bread is so easy to make and I use a basic bread recipe that I also use for pizza bases. With heaps of basil still in my garden, I thought I would make some delicious herb focaccia. You can use any herbs and greens you have in your garden for this Focaccia Bread recipe and get creative with the topping design!

Bread Ingredientsmakes 2 focaccia

  • 1 tsp Sugar
  • 2 1/4 tsp Active Dried Yeast
  • 4 cups Flour
  • 1 1/2 cups lukewarm water
  • 1 tsp salt
  • 1 TBS olive Oil

Topping ingredients

  • 2 cups of herbs ( I used 70% basil, chives, sage, dill, nasturtium leaves)
  • 4 Chillis
  • 4 Cloves Garlic
  • 1/2 tsp rock salt
  • 2-3 TBS Olive Oil
  • 1 small Red Onion
  • 1 small Red Bunching Onion or spring onion
  • Baby Rainbow Chard
  • Dill flowers
  • Rosemary

Method

  1. To make the bread combine water, sugar and yeast in a jug or bowl. Whisk to mix and set aside for 10mins.
  2. In a large bowl mix flour, salt and Olive oil and then add yeast mix. Stir and form a dough. Add extra flour or water if needed.
  3. Cover and leave somewhere warm for 1-2 hours to rise.
  4. Whilst waiting for the dough start making your herb mix. Finely chop garlic, herbs and chilli (remove seeds if you don’t like too much heat and place in a pestle and mortar. Add rock salt and 1 TBSP Olive oil. Grind to a paste. If you don’t have a pestle and mortar just chop finely and crush in a bowl using the end of a rolling pin or similar.
  5. Add the remaining 2 TBS of oil and stir to combine.
  6. Finely slice rings of red onion. I use the thin fitting on my mandoline. Place in a bowl and add your baby greens, then drizzle with oil.
  7. Cut your spring onion or bunching onion down the middle lengthways.
  8. Once the dough has doubled in size, place on a floured bench and split in half. Roll each half out to form your focaccia. Place on a greased oven tray.
  9. Using the end of a chopstick or teaspoon handle, make small indents into the dough so that the flavour can get right in. Brush on your oily herb mix and then place on your extra toppings as desired. Red onion, spring onion, rosemary, extra herbs or chilli, baby greens.
  10. Add an extra drizzle of olive oil and cover with a tea towel. Let them rise again somewhere warm for about 10mins.
  11. Heat oven to 170degrees celsius and cook for 25mins or until slightly golden.
  12. Top with fresh herbs and serve. Delicious by themselves but amazing with chutney. I had extra herb oil left so I added more herbs/ chilli and made a green curry to eat with my bread and it was so good together!!

Other topping suggestions: Feta, olives, cheese, sundried tomatoes, caramelised onion… the options are endless for Focaccia Bread toppings!

Get creative and make your Focaccia bread your own piece of art. Be sure to tag me so I can see your amazing creations!

Holly 🌱

MY GARDENING ESSENTIALS //
Fertiliser spray gun: https://bit.ly/366nL1t
Retractable Hose: https://bit.ly/2TSC0Bo
More gardening tools: https://bit.ly/32IQmbD

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!