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
Yield: 2 cups
Prep Time: 10 minutes
Cook Time: 1 hour30 minutes
Total Time: 1 hour40 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
Wash Radish and remove the greens
Place the radish, apple, and onion into a food processor to cut into small pieces or finely dice using a knife.
Add the cut vegetables to a saucepan with the vinegar, salt, sugar, chill flakes, and crushed garlic.
Simmer until cooked and liquid has reduced (1.5 hours).
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.
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
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
Wash the radish and carrots and remove the tops. Set aside for the Chimichurri Sauce.
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.
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.
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.
Whilst the veggies are roasting prepare the Chimichurri Green Sauce - Recipe card below. Use the Radish and carrot tops in place of parsley.
Remove the roast veggies from the oven whilst you prepare the rest of the salad.
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.
Add the Radish and carrots on top of the greens. Spoon and drizzle over the remainder of the green sauce.
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.
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
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.
Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt if needed.
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.
Chimichurri dressing is a delicious and fresh condiment to serve on so many of your homegrown meals. I adapt this sauce regularly using different herbs or greens such as Radish or Carrot tops! Drizzle this dressing over your roasted Radish or veggies for a zero-waste meal. See notes for some of the swaps I often use. This sauce is so fresh and zingy which is great to serve over foods that are rich or creamy to give them a fresh kick!
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
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.
Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt if needed.
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.
What do Banana, Zucchini, and Avocado have in common? They make a dream cake that is out of this world! This Banana Cake is so decadent and delicious! No one will even know there are hidden veggies.
Banana Layer Cake with Avocado Chocolate Mousse
Ingredients
3 ripe Bananas
1 medium Zucchini
2 1/2 cups Plain Flour
2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 cup Extra Virgin Olive Oil
1/2 cup Raw Sugar
1/4 cup Honey
1 tsp Vanilla Essence
1 tsp salt
extra salt for zucchini (1/4 tsp)
Instructions
Wash and grate the zucchini into a bowl. Sprinkle with roughly 1/4 tsp salt and mix through. Allow to sit while you prepare the other ingredients.
Preheat oven to 175 degrees celsius. In a bowl mix flour, baking soda, baking powder, and salt and set aside.
In a mixer (or bowl with a whisk) add in the sugar, honey, oil, and vanilla essence. Whisk until combined.
Mash the banana and add to the wet mixture.
Gradually add the wet mixture to the flour mix and stir to combine.
Strain and squeeze the extra moisture out of the zucchini using a sieve. Add to the mixture and stir to combine.
Grease a cake tin (20cm). Pour in the cake mix and cook for 40 mins to 1hr or until a cake skewer comes out clean.
Remove the cake from the tin and allow it to cool.
Once the cake is cool pop it in the fridge whilst you make the Avocado chocolate mousse (see recipe card below)
Cut the cake in half horizontally through the middle using a sharp knife.
Spread half of the chocolate mousse on the bottom layer and place the second layer on top. Top with the remaining mousse and garnish.
Notes
See the next recipe card for the chocolate mousse.
This simple homemade pickled red onion recipe is so easy and delicious! I can easily demolish a jar of pickled red onions in a week. They just get better and better as they continue to pickle and infuse. You can eat these pickled red onions on absolutely anything!! And I mean anything…avocado on toast, salads, stir-fries, tacos, noodles, cheese, and crackers, or in sandwiches. They also make beautiful, delicious garden-to-table gifts for your friends and family.
What You Will Need:
3 medium red onions, thinly sliced
¼ cup apple cider vinegar
¼ cup white vinegar
1 ½ tbsp raw sugar*
1 ½ tsp salt
1 cup water
½ tsp chilli flakes (optional, for heat)
The Benefits of Homemade Pickled Red Onions
Making homemade pickled red onions means you control everything from the ingredients to the flavour. No preservatives, no artificial colours, just simple pantry staples and fresh onions. I like mine on the sweeter side, but if you like yours spicy, then add more chilli. Plus, the flavour is far better than store-bought. I find store-bought (I’ve tried a lot of brands!) are weak and dull, and not to mention expensive! Not these! They are packed full of flavour and go a vibrant all natural hot pink colour.
Simple Pickled Red Onions
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Quick and easy pickled red onions add flavour to any meal. Add your seasonal garden herbs such as Fennel, Dill or Chilli to boost the flavours.
Ingredients
3 Red Onions
1/4 cup Apple Cider Vinegar
1/4 cup White Vinegar
1 1/2 TBSP Raw Sugar*
1 1/2 tsp Salt
1 cup Water
1/2 tsp Chilli flakes (optional)
Instructions
Finely slice the red onions - using a mandoline is the easiest option.
Cram as many red Onions into a clean sterilised jar.
In a saucepan add the vinegar, sugar, and salt and stir until the sugar has dissolved and the mix starts to simmer.
Add any extra flavours to the jar such as chilli, fennel flowers, fennel fronds, fennel seeds, mustard seeds, or peppercorns ( 1tsp per jar).
Pour over the liquid and secure the lid.
Allow cooling for one hour and place in the fridge.
Notes
To sterlise the jars place in a hot dishwasher run or wash and heat in the oven for 10-15 minutes at 110 degrees Celsius.
You can swap and use just one type of vinegar if you prefer.
*Swap to honey (1 1/2 TBSP)
Add herbs or spices for extra flavour
Use within 3 weeks.
Homemade is best!
Homemade pickled red onions taste so much better, and they are so quick to make. I prepare a batch on Sundays, and it usually is gone within the week! Enjoy these Simple Pickled Red Onions on your morning breakfast toast with avocado (my favourite way) and egg, or in burgers, wraps, salads, and more! It’s such a versatile addition to your garden-to-plate meals!
Customise Your Homemade Pickled Red Onions
One of the best things about homemade pickled red onions is how easy they are to adapt. Add herbs like thyme, fennel flowers or dill for a fresh twist, or try slices of jalapeño or ginger for an extra kick. You can even swap in red wine vinegar for a bold colour. Once you start experimenting, you’ll find a version that suits your taste perfectly.
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Banana peels are often discarded but they have so many uses both in the garden AND the kitchen! This Banana Peel Chutney is just one way to use up your leftover Banana Peels. This chutney has a warming, spicy kick to it and would go great served with fish or just on a platter with cheese. The banana peels are cooked down to be soft and have a similar texture to cooked onions. Give this Banana peel chutney recipe a try to produce more food and less waste.
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Banana Peel Chutney
Yield: 3 cups
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Warming Banana Peel and Onion chutney with turmeric and chilli.
Ingredients
3-4 Yellow Banana Peels
1 Mashed Banana
2 Brown Onions
2 Garlic Cloves
1 Medium Green Chilli
1 tsp Dijon Mustard
1 tsp Ground Turmeric
1 TBSP Raw Sugar
1 TBSP Coconut Sugar
1/3 cup Apple Cider Vinegar
1 TBSP Oil
1 tsp Salt
Instructions
Wash your Banana Peels well. It is best to use yellow-greenish organic Bananas. Cut off the ends and place the peels in a saucepan of water. Simmer on low-medium heat for 20 minutes. This helps soften the skins.
While your bananas are cooking, slice up your onion and cook in a frypan with oil. Stir regularly until onions have softened and started to brown (approx 20-25 mins)
Remove the Banana Peels, strain, and slice into small strips or chunks approx 1cm.
Add the garlic (crushed or finely chopped) to the onion pan. Stir for 1-2 minutes.
Add in the Tumeric, green chilli, and stir to combine.
Add in the mustard, vinegar, salt, and sugar. Mix to combine.
Add in the Banana Peels and mashed Banana, stir to combine. Simmer for 5-10 minutes until all the flavour has been incorporated into the banana peels. Taste and add extra salt or sugar to your liking.
Spoon into Sterilised Jars and allow to cool before placing in the fridge.
Notes
To sterilise your jars either run them through a hot wash on the dishwasher, cover them in boiling water, or clean and heat them in the oven at 110 degrees Celcius for 10 - 15 minutes.
