Japanese Cabbage Pancake – Okonomiyaki

Japanese Cabbage Pancake – Okonomiyaki

Okonomiyaki is a delicious cabbage dish similar to a fritter or hash brown (although referred to as a pancake). They make a great base to build any toppings you like! Add a fresh salad, pickles, or anything really! As the dish translates to “how you like it”.

cabbage pancake

Cabbage Pancake - Okonomiyaki

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Delicious and easy cabbage meal for breakfast, lunch, or dinner!

Ingredients

  • 3 cups of tightly packed finely sliced cabbage
  • 2 eggs
  • 1/2 cup flour
  • 1/4 cup water
  • 1/2 tsp salt
  • pinch chilli flakes

To serve

  • Japanese Mayo
  • Tonkatsu Sauce
  • Fresh chilli
  • Sesame seeds
  • Salad

Instructions

  1. Finely slice the cabbage. A mandoline is a great way to do this quickly. The finer the cabbage the easier it will stick together. Add to a large mixing bowl.
  2. In a small bowl whisk eggs and add the remaining ingredients. Whisk to form a batter.
  3. Add the batter to the cabbage and stir until the cabbage is fully coated in the batter.
  4. Heat a frypan to medium heat. Drizzle with a little oil (or butter for a browner crust).
  5. Add the cabbage and press to form one large fritter or make two smaller ones.
  6. Cook for 5mins and flip onto a plate. Carefully transfer the uncooked side back to the pan (push off the plate.
  7. Cook for a further 4-5mins.
  8. Top with sauces and sesame seeds. Add a fresh garden salad.

Notes

For a vegan alternative replace the eggs with 2 TBSP Sushi seasoning and allow the full cabbage mix to sit for 5 minutes before cooking. This will make the pancakes a pack more vinegary flavour so balance with a creamy salad.

Mint and Rosemary Sauce

Mint and Rosemary Sauce

Homemade Mint and Rosemary Sauce is so fresh and delicious. With just a few ingredients and fresh herbs from the garden, you can whip this flavour-packed sauce to serve with any Sunday Roast.

mint and rosemary sauce

Mint and Rosemary Sauce

Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 12 minutes

Fresh and zingy Mint and Rosemary Sauce.

Ingredients

  • 1 Cup chopped Mint Leaves (3-4 Sprigs)
  • 1 TBSP Roughly Chopped Rosemary Leaves (1 Sprig)
  • 1/4 cup White Wine Vinegar (or white vinegar)
  • 2 TBSP Water
  • 1 Pinch Sea Salt Flakes
  • 2 tsp Raw Sugar

Instructions

  1. Rinse off the Mint and Rosemary and remove the leaves from the stems. Roughly Chop.
  2. In a saucepan add the vinegar and sugar. Heat until sugar is dissolved. Add the herbs and remaining ingredients and stir to combine.
  3. Lightly blitz using a stick mixer or blender.
  4. Serve hot or cold.

Notes

Store leftovers in the refrigerator in an airtight jar for 1 week.

Rocket, Zucchini, Pea and Mint Green Salad

Rocket, Zucchini, Pea and Mint Green Salad

Green salads are a staple part of the homegrown, garden-to-plate lifestyle so it is important to have some delicious recipes to keep things interesting! This green salad may be simple but it is packed full of flavour and nourishing garden greens.

Try this delicious mint sauce recipe to dress potatoes or roast veggies!

green salad

Rocket, Zucchini, Pea and Mint Green Salad

Prep Time: 10 minutes
Total Time: 10 minutes

Simple and packed full of flavour this green salad is sure to impress!

Ingredients

  • 3 cups of Rocket and mixed greens*
  • 1/2 Zucchini
  • 6-8 Sugar Snap Peas
  • 5-6 Mint Leaves for serving
  • 1/2 cup Mint Dressing (see recipe below)

Instructions

  1. Add Rocket and Greens to a mixing bowl and drizzle with 1/2 the mint sauce. Mix lightly to coat.
  2. Add greens to the Serving dish.
  3. Using a wide peeler, peel long strips of zucchini lengthways. Add to mixing bowl and coat with a little extra dressing. Add on top of the salad mix.
  4. Cut Peas in half-length ways and place them throughout the salad.
  5. Place mint leaves throughout the salad and top with edible flowers. (I used Mint flowers and white Asselem). Drizzle over the remaining mint sauce to serve.

Notes

* Use seasonal salad greens such as Mizuno, Lettuce, Nasturtium, and Baby Spinach

mint sauce

Mint Sauce/ Dressing

Yield: 1/2 cup
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 1/2 cup Mint leaves (Spearmint or common mint)
  • 1 tsp Lemon Juice
  • 1 tsp ACV
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Olive Oil
  • 2 Tbsp Water
  • Salt to season
  • 1/2 tsp Honey

Instructions

  1. Roughly chop up the Mint leaves and add to a Mortar and Pestle
  2. Add in the remaining ingredients and grind to a combined dressing.
  3. Taste and add more lemon, honey, or salt to balance if needed.
Roasted Salt and Vinegar Pumpkin Seeds

Roasted Salt and Vinegar Pumpkin Seeds

Roasted Salt and Vinegar Pumpkin Seeds make a delicious snack that once you start you won’t be able to stop! Below are three delicious flavours: Salt and Vinegar, Cinnamon and Honey and Lime and Cracked Pepper. Get more from your harvests by using the whole pumpkin. After harvesting your pumpkins save the seeds from the best ones – select for the best flavour, biggest size, or whatever traits you desire. With the remaining pumpkins and seeds, you can make these snacks to add crunch to salads, soups, or just enjoy them on their own.

salt and vinegar pumpkin seeds

Roasted Salt and Vinegar Pumpkin Seeds

Reduce your food waste and turn extra pumpkin seeds into delicious snacks.

Ingredients

  • white vinegar
  • pumpkin seeds
  • sea salt

Instructions

  1. Preheat the oven to 200 degrees
  2. Rinse your pumpkin seeds to remove any extra pumpkin flesh.
  3. Coat the seeds in white vinegar and sprinkle with sea salt.
  4. Roast until slightly golden. Approx 5 minutes.
  5. Remove from the oven and allow to cool. They will get crunchier as they cool.
  6. For extra flavour splash with a little vinegar as you serve them.
  7. Enjoy!

Cinnamon and honey pumpkin seeds

Honey and Cinnamon Roasted Pumpkin Seeds

Cook Time: 5 minutes
Total Time: 5 minutes

Turn your leftover pumpkin seeds into a delicious sweet treat.

Ingredients

  • Pumpkin Seeds
  • Honey
  • Cinnamon
  • Sea salt

Instructions

  1. Preheat the oven to 200 degrees celsius.
  2. Wash the pumpkin seeds to remove any flesh.
  3. Drizzle enough honey to coat the seeds and sprinkle with cinnamon and a pinch of sea salt.
  4. Spread the seeds out on a roasting tray and separate them. Roast for 4-5 mins check regularly the honey will caramelize quickly. Remove the seeds from the tray while they are still hot.
  5. Enjoy!

Notes

Add on top of ice cream, and cakes, or enjoy them as they are.

lime and cracked pepper pumpkin seeds

Lime and Cracked Pepper Pumpkin Seeds

Cook Time: 5 minutes
Total Time: 5 minutes

Delicious and full of flavour!

Ingredients

  • Pumpkin Seeds
  • 1 lime
  • Cracked Pepper
  • Sea salt

Instructions

    1. Preheat the oven to 200 degrees celsius.
    2. Wash the pumpkin seeds to remove any flesh.
    3. Grate lime zest over the pumpkin seeds and squeeze enough lime juice to coat the seeds. Season with a pinch of sea salt and grind over crack pepper.
    4. Spread the seeds out on a roasting tray and separate them. Roast for 4-5 mins check regularly. Remove the seeds from the tray while they are still hot and allow them to cool on a plate.
    5. Enjoy!
Radish and Apple Relish

Radish and Apple Relish

This Radish and Apple Relish is a delicious addition to any garden platter. Served with crackers and a slice of cheese this relish is sure to impress! Radish are easy to grow and you can plant them in between your other vegetables.

radish and apple relish

Radish and Apple Relish

Yield: 2 cups
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Vibrant and delicious radish relish to add flavour to a platter or BBQ meal.

Ingredients

  • 1 Apple (1 cup diced)
  • 1 Red Onion (1 cup diced)
  • 8 Radish (2 cups diced)
  • 1/2 Cup Apple Cider Vinegar*
  • 1/2 Cup White Vinegar*
  • 1/4 Cup raw Sugar
  • 1TBS Coconut Sugar
  • 1 tsp Salt
  • 1 pinch dried Chilli Flakes
  • 1 crushed Clove Garlic
  • 1 1/2 TBSP Mustard Seeds

Instructions

  1. Wash Radish and remove the greens
  2. Place the radish, apple, and onion into a food processor to cut into small pieces or finely dice using a knife.
  3. Add the cut vegetables to a saucepan with the vinegar, salt, sugar, chill flakes, and crushed garlic.
  4. Simmer until cooked and liquid has reduced (1.5 hours).
  5. Sterilize a jar using boiling water or in an oven at 120 degrees for 15 minutes. place the hot relish mix into the hot jar. Secure the lid and allow to come to room temperature before placing it in the fridge.

Notes

*Use 5% vinegar for the correct level of acidity. You can use both White and Apple Cider as per the recipe or swap to just use the one type if you prefer.

Store for 1-2 months in the refridgerator.

More Preserves

Roast Radish and Carrot Salad with Radish Top Chimichurri

Roast Radish and Carrot Salad with Radish Top Chimichurri

Delicious Roast Radish and Carrot Salad with Radish Top Chimichurri dressing for a low waste recipe to get the most your of your harvest. Roast Radish is just something else! They are sweet, juicy, and delicious additions to a roast veggie salad. Radish are a quick crop to grow and can fill up gaps in your garden beds to get maximum production out of each space. There are so many delicious ways to use Radish and this salad is a wholesome and easy way to eat Garden to Plate.

roast radish and carrot salad

Roast Radish and Carrot Salad

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Wholesome and delicious roast veggie salad using root to tip.

Ingredients

  • 8-10 Radish
  • 6-8 Fresh Baby Carrots
  • 3 cups chopped Greens (combination of what is available) Spinach, Kale, Sweet Potato Leaves, Chard
  • Olive oil to drizzle
  • Salt Flakes or Seas Salt
  • Chilli Flakes or fresh Red Chilli
  • Chimichurri Dressing - See Recipe card below

Instructions

  1. Wash the radish and carrots and remove the tops. Set aside for the Chimichurri Sauce.
  2. Cut the larger carrots in half-length ways. The small or thinner ones can remain whole. So that all the carrots are of a similar thickness.
  3. Cut the larger Radish in half and leave any small ones whole so that they are all roughly the same thickness. Optional - add scores with a knife 1/3 the way through the radish. This allows for the dressing to soak in later.
  4. Add the Carrots and Radish to a roasting dish, drizzle in olive oil, sprinkle with salt, and cook for 35mins or until slightly brown. I like my roast veggies a little crisp still. Cook for 45 minutes if you want softer roast veggies.
  5. Whilst the veggies are roasting prepare the Chimichurri Green Sauce - Recipe card below. Use the Radish and carrot tops in place of parsley.
  6. Remove the roast veggies from the oven whilst you prepare the rest of the salad.
  7. In a large saucepan add 1/4 cup water and 3 cups of chopped greens. You can also use any leftover radish and carrot tops not needed in the dressing as part of your greens. Toss and allow to wilt then remove from the heat. Drain and add to a serving bowl. Drizzle over 2-3 TBSP of the green sauce liquid and toss to mix through the greens.
  8. Add the Radish and carrots on top of the greens. Spoon and drizzle over the remainder of the green sauce.
  9. Add fresh red chilli or chilli flakes, salt and edible flowers to garnish and serve.

Notes

Edible flowers I used - Sweet violets, fennel flowers, dried purple and blue cornflowers.

Chimichurri Dressing using Radish Tops

This recipe below can be adapted to make using the leftover radish and carrot tops. Swap out the parsley and fennel fronds or use a mix of both.

green sauce

Chimichurri Dressing

Prep Time: 10 minutes
Total Time: 10 minutes

This vibrant green dressing is packed full of flavour and is a delicious way to add a fresh zing to your meals.

Ingredients

  • 1 cup Parsley*
  • 1 1/2 TBSP lemon juice
  • 1 TBSP Red Wine Vinegar
  • 1/4 cup Olive Oil
  • 1/2 cup Fennel Fronds*
  • 1 tsp Sugar
  • 2-3 Garlic Cloves
  • Sea salt flakes to season
  • Fresh Red Chilli or 1/4 tsp chilli flakes

Instructions

  1. Add Parsley, Lemon juice, Vinegar, Sugar, Fennel Fronts, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
  2. Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt if needed.
  3. Drizzle over the green sauce. Garnish with sliced red chilli, fennel fronts, and edible flowers.

Notes

* Swap Parsley or Fennel fronds for Radish tops, Carrot tops, Corriander, or a mix.

There may be a little extra sauce than needed so you can keep it in the refrigerator to use within a few days or freeze it in ice cubes to use in cooking.

More Salad Recipes