Watermelon Choc-Tops

Watermelon Choc-Tops

by | Nov 26, 2021 | Kitchen, Summer, Uncategorized

Celebrate summer with these delicious watermelon choc-tops. Indulge in a sweet treat without all the added refined sugars. These watermelon choc-tops can be made frozen for an iceblock or chilled in the fridge for a refreshing summer treat. If you don’t like biting into a frozen iceblock, the refrigerated versions may be the best for you. These were such a hit and will now be a summer staple in our house!

With just two simple ingredients you can quickly and easily make these Watermelon Choc-tops that are sure to impress! Sprinkle with edible flowers before the chocolate sets to add a little extra magic.

watermelon choc top
watermelon choc top
watermelon choc top

Watermelon Choc-tops

Prep Time: 5 minutes
Additional Time: 2 hours
Total Time: 2 hours 5 minutes

Watermelon Choc-tops are the ultimate summer treats! Quick and easy to make using simple ingredients.

Ingredients

  • Watermelon
  • Chocolate buttons (or whatever chocolate you prefer)
  • Edible Flowers
  • Iceblock sticks

Instructions

  1. Slice your watermelon up into Iceblock sized pieces around 1cm thick and place in a container in the fridge to cool while you melt your chocolate.
  2. To melt the chocolate I place my chocolate buttons in a small saucepan and set it over another saucepan with water and allow the steam to heat it.
  3. Once your chocolate has melted remove it from the heat.
  4. Create a rack to hold your watermelon iceblocks by placing two sticks (or chopsticks or knives) across the top of a cup.
  5. Push the iceblock stick into the watermelon pieces so that they are secured.
  6. Spoon over your melted chocolate and sprinkle on edible flowers. I used dried cornflower. Carefully place your chocolate-coated watermelon upright on your makeshift rack by holding the bottom edge of the watermelon.
  7. Place in the freezer to set. The watermelon will be frozen and ready to eat within 2hours. Or place in the fridge until the chocolate has set for the fresh version.

Notes

Both fresh and frozen are good! However, I do prefer the frozen ones.

The difference between the fresh or frozen versions is :

  • Fresh - Sweeter, very juicy, a little hard to eat.
  • Frozen- Mild watermelon flavour, not too sweet, need to be good with biting into frozen food.

© sustainableholly
Watermelon Summer Salsa

Watermelon Summer Salsa

by | Nov 19, 2021 | Kitchen, Summer, Uncategorized

Watermelon salsa is a refreshing and delicious addition to any summer BBQ. Serve with grilled Fish, Chicken, Fritters, Tofu, or Haloumi. This salsa is so quick and easy to make and looks so festive! Watermelon Salsa would be a perfect addition to summer entertaining.

Watermelon Salsa
Watermelon Salsa
Watermelon Salsa

Watermelon Summer Salsa

Prep Time: 5 minutes
Total Time: 5 minutes

Fresh, Vibrant, and refreshing salsa for all your summer BBQs.

Ingredients

  • 1 cup diced Watermelon
  • 1/2 Lime
  • 1/2 cup diced green capsicum
  • 1 TBSP Fresh chopped Mint
  • Drizzle of olive oil
  • Sea salt flakes to season
  • 1 small red Chilli
  • 1/4 of a Red Onion
  • 2 TBSP Fresh Chopped Parsley

Instructions

  1. Finely dice the watermelon into small cubes (approx 1/2cm square).
  2. Dice the Capsicum into small cubes.
  3. Finely dice the red onion.
  4. Roughly chop up the fresh Mint and Parsley.
  5. Add the Watermelon, Capsicum, Onion, Parsley, and Mint to a bowl. Drizzle with a little olive oil, squeeze the juice of 1/2 a lime, add sliced red Chilli and mix to combine.
  6. When ready to serve add Salt Flakes and Edible Flowers (I have used Purple Cornflower petals)

Notes

Make this as close to serving as possible, as the watermelon will let go of a lot of water if prepared ahead of time.

© sustainableholly

Zucchini Fritters with Haloumi and Watermelon Salsa

This is a seasonal match made in heaven. Summer brings an abundance of Zucchini and delicious mouth-watering Watermelon. Serve these fritters on Nasturtium leaves for a nutritious lunch or with a garden salad for a light refreshing meal on those hot summer nights.

Watermelon Salsa
zucchini fritters
Watermelon Salsa

Zucchini Fritters with Haloumi and Watermelon Salsa

Ingredients

  • 3 small-medium Zucchini
  • 1/2 cup flour
  • 1 Egg (optional)
  • 1 tsp Salt
  • 1/4 finely sliced Red Onion (could use shallots or spring onion)
  • 1/4 cup chopped fresh Parsley
  • 1 TBSP chopped fresh Basil (or Chives)
  • Salt and Pepper
  • 1 small fresh chilli finely sliced
  • 1 packet Haloumi
  • 10-12 Nasturtium leaves (or lettuce leaves) to serve (optional)

  • Watermelon Salsa

Instructions

  1. Rinse your Zucchini and grate them into a bowl. Sprinkle with 1 tsp of ground rock salt (roughly 5-6 grinds) to allow the moisture to extract. Stir through, cover, and set aside for 10 minutes.
  2. Finely chop your Herbs, Onion and Chilli.
  3. After 10 minutes or so place your grated Zucchini in a sieve and squeeze out all the extra moisture.
  4. Then in a clean bowl mix all your ingredients together and season well with salt and pepper.
  5. Heat a pan on medium-high heat with oil. Spoon your mixture into the medium-sized pan and flatten it down a bit. Cook 3-4 minutes on each side or until crispy brown.
  6. While your fritters are cooking, heat a small pan and fry off your sliced Haloumi until lightly golden.
  7. Allow your fritters to cool slightly and serve on Nasturtium leaves with a slice of Haloumi and a spoon full of Watermelon Salsa.

Notes

Alternatively, serve your Zucchini Fritters with a garden salad and top with Haloumi and Watermelon Salsa for a Light and Refreshing Summer meal.

© sustainableholly
Mojito Watermelon Jerky

Mojito Watermelon Jerky

by | Nov 12, 2021 | Kitchen, Preserving, Summer, Uncategorized

Watermelon jerky or dehydrated watermelon is a great way to use and preserve your leftover or excess watermelon. Some watermelon can grow to over 25kg! That’s a whole lot of watermelon to eat before it goes to waste. This recipe makes a delicious, chewy, sweet treat and helps stop any precious watermelon from going to waste.

Marinated in fresh mint and lime juice, this watermelon jerky is packed full of delicious summer flavours!

Watermelon, like its name suggests, has high water content. By dehydrating and removing that water content, you are left with a high concentration of natural sugars. This Mojito watermelon jerky recipe helps balance some of that sweetness and adds a delicious and refreshing flavour. When making this recipe you can do some with the marinate and some plain to work out which you prefer.

watermelon jerky
watermelon jerky
watermelon jerky

Mojito Watermelon Jerky

Cook Time: 1 minute
Total Time: 1 minute

Naturally, sweet watermelon treats 🍉

Ingredients

  • 1/2 Watermelon
  • 1 Lime
  • 1/2 cup fresh Mint

Instructions

  1. Rinse and finely slice the mint.
  2. Add the juice and zest of one Lime to a bowl and mix through the mint.
  3. Remove the rind and any seeds from the watermelon and slice it into strips roughly 1cm thick. If the strips are too thin they will break apart and be hard to remove from the tray. Too thick and it will take a loooooong time to dehydrate, so I have found around 1cm is a happy medium.
  4. Lay your watermelon strips in a large shallow dish and pour over the lime and mint marinate. Gently turn over to coat. I like to do a mix of some marinated and some plain. Cover your dish and refrigerate for 1-2 hours to allow the flavours to combine.
  5. Place your watermelon onto your dehydrator trays, ensuring you have a drip tray at the bottom to catch excess juices. I have found it is best to use fruit leather trays or parchment paper otherwise the jerky gets stuck to the metal grids. Dehydrate at 60 degrees Celsius until dry (This will take anywhere from 18-24 hours). To speed up the process, turn your watermelon strips over a few times during the process.
  6. They should not be sticky to touch. The thicker parts that aren't quite dry will be a darker red colour. You may need to remove the dried watermelon and let the thicker slices dehydrate a bit longer. This will take anywhere from 18-24 hours.
  7. Allow to cool and add to a clean, dry, airtight container.

Enjoy! 🍉

Notes

  • Please note that the Watermelon reduces significantly in size once dehydrated and has concentrated, high levels of sugars. Enjoy 2-3 pieces per serve as a treat or natural confectionary.
  • Try using cookie cutters to get fun-shaped jerky.

© sustainableholly
watermelon
watermelon jerky
watermelon jerky
Rainbow Slaw

Rainbow Slaw

by | Oct 28, 2021 | Kitchen, Spring, Summer, Uncategorized

Rainbow slaw not only looks amazing but it’s also packed full of nutrients. Just like planting diversity creates a healthy garden, eating diversely also has many health benefits. Each vegetable has different levels of vitamins, minerals, phytochemicals, dietary fibre, and antioxidants. This slaw can be adjusted to suit your seasonal produce – see the notes for other vegetables to try out. Rainbow slaw is very quick and easy to make and can be a delicious and wholesome accompaniment to any meal.

rainbow slaw
rainbow slaw
rainbow slaw

Rainbow Slaw

Vibrant and full of nutrients, this Rainbow Slaw is the ultimate Spring side salad.

Ingredients

  • 1 cup shredded Red Cabbage
  • 2-3 Carrots
  • 1 cup chopped Lettuce
  • 1 medium Red Beetroot
  • 3-4 Radishes
  • 5cm cube Butternut Pumpkin
  • 2 TBS Sunflower Seeds

Dressing

  • 3 TBS Coconut (or greek) Yoghurt
  • 1 tsp Lemon Juice
  • 1 Clove Garlic
  • 2 tsp finely chopped fresh Fennel Frond or Parsley
  • 1 TBS Water
  • 1 Tbs Olive Oil
  • 1/2 tsp Chilli Flakes
  • Salt and Pepper to season

Instructions

  1. Rinse your veggies and clean off any grit or soil.
  2. Finely slice the Cabbage using the thin-medium section of the mandolin. If you don't have a mandoline, you can either grate or finely slice using a knife.
  3. Peel the Carrot, Butternut, and Beetroot (The skins dressed in olive oil and seasoned make delicious chips - see notes below).
  4. Using the Julienne teeth on the mandoline, finely slice the Carrot, Radish, Butternut, and Beetroot into thin strips. Use a grater if you do not have a mandoline.
  5. Roughly chop your lettuce into small pieces.
  6. Add a little of each vegetable to a bowl so they are all mixed without having to stir through (otherwise the beetroot will turn everything red and you will lose some of your colours).
  7. Drizzle with olive oil and a squeeze of lemon juice. Lightly toss.
  8. To make the dressing, add yogurt to a small bowl. Then add crushed garlic, finely chopped fennel frond, lemon juice, water, chilli flakes, and salt and pepper to season. Stir well and taste. Add extra salt or lemon juice if needed.
  9. When ready to serve, drizzle the dressing over the salad and top with sunflower seeds and edible flowers - I used nasturtium petals.

Notes

- Use vegetable skins from Carrot, Beetroot, and Butternut to make vegetable chips

  1. Coat your skins in a light drizzle of oil.
  2. Place your vegetable skins on a baking tray and sprinkle with a little salt.
  3. Cook at 190 degrees celsius for about 5 minutes turning once halfway through. Keep an eye on them as they are so thin they will overcook easily.
  4. Remove when they are golden and slightly crispy. They will also crisp up as they cool.


- Other vegetables that would be great in this slaw are: coloured Capsicums, Fennel, Nasturtium leaves, other Beetroot Varieties.

© sustainableholly

Serving Suggestions

This salad would go great with a summer BBQ or try piled into the Garden Green Flatbread.

Garden Green Flatbread

Garden Green Flatbread

by | Oct 22, 2021 | Kitchen, Uncategorized

Pick your fresh greens and herbs straight from the garden and turn them into these delicious green flatbreads. This recipe is quick and easy to make and can be used for a wide range of dishes. Roll thin for flatbread wraps or tear up and use as a dipping bread for hummus and other summery dips. These would also be delicious served with curry or stew.

garden greens
green flatbread
green flatbread
green flatbread

Garden Green Flatbread

Yield: 8-10
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 15 minutes
Total Time: 30 minutes

Garden Green Flatbreads are easy to make and packed full of nutritious greens and herbs from the garden. These flatbreads are great for serving with summer dips, hummus or pile on your favourite salad for a healthy wrap.

Ingredients

  • 3 cups Flour
  • 1 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 4 TBS Vegetable Oil
  • 2 cups mixed greens and herbs*
  • 1 sprig fresh Rosemary
  • 3/4 cup milk

Instructions

  1. In a large mixing bowl add flour, salt, baking powder, and mix. Then add in the oil and mix to a crumbly dough.
  2. Remove the stalk and roughly chop up the rosemary leaves and add to the mix.
  3. Prepare a bowl of iced water. Blanch the greens in a large shallow pan of boiling water for 30 seconds then add to the bowl of iced water to cool.
  4. Warm the milk in a saucepan and add to a Blender. Strain the excess water off the greens and add to the blender. Blitz until smooth and combined.
  5. Add the green mix to the flour to form a dough. Add a little extra flour if it is too wet and sticky.
  6. Roll the dough into a ball, wrap with film, and refrigerate for 15mins.
  7. Lightly flour the bench, roll out your flatbreads using golf ball-sized amounts of dough. The thinner the dough is the easier it will be to bend and wrap.
  8. Heat a large pan with oil then add your flatbreads for 30 seconds on each side or until slightly golden.
  9. Tear up the flatbreads and serve with dip, hummus or add your favourite salad to use as a wrap.

Notes

- The darker the greens are you use the more vibrant the colour will be.

- *Use greens such as Spinach, Chard leaves, Asian Green leaves, Parsley, Nasturtium, Sweet Potato, Fennel Frond

© sustainableholly

Rosemary, Feta and Roast Veggie Hand Pies

Rosemary, Feta and Roast Veggie Hand Pies

by | Oct 15, 2021 | Kitchen, Uncategorized, Winter

Rosemary and roast vegetables are a classic combo for a very good reason… They taste amazing! These Rosemary, Feta and Roast Veggie hand pies are so full of flavour and will keep you wanting more. This recipe, like most of my recipes, is completely versatile to what you have growing in your garden. Recipes that can be easily adapted to suit your seasonal harvests will make your life so much easier. Read the notes section for optional ingredients to swap.

This recipe can also be used for leftovers. Pre-make a batch of pastry and keep it in the freezer ready to turn your leftover Sunday roasts into delicious hand pies.

rosemary hand pies
rosemary hand pies
rosemary hand pies

Rosemary, Feta and Roast Veggie Hand Pies

Yield: 16 hand pies
Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes

These Rosemary, Feta and Roast Veggie hand pies are so delicious. It may be useful to make two batches of pastry and keep one set in the freezer for future leftover roast veggies. This recipe could also be adapted to make one large family pie.

Ingredients

Pastry

  • 150g cold Butter
  • 2 cups Flour
  • 1/4 tsp Salt
  • 1/2 tsp Apple Cider Vinegar
  • 5 TBS Iced Water
  • 1 TBS Sugar
  • 2 egg yolks
  • 1/2 cup of fresh chopped Rosemary

Filling

  • 500g Butternut Pumpkin
  • 200g Sweet Potato or Potato
  • 4 Radish (optional)
  • 1 Red Onion
  • 3 Cloves Garlic
  • 1 fresh Rosemary stalk
  • Oil for Roasting
  • 200g block of Feta 
  • 5-6 Rainbow Chard Stalks and Leaves

Sauce for Filling

  • 3/4 cup Raw Cashews
  • 3/4 cup Water

Instructions

Pastry

1. Cut the butter into 2cm cubes and place in the freezer for 5-10 minutes while preparing the other ingredients.

2. Add ice and water to a bowl.

3. Add the 5 TBSP of ice-cold water and egg yolks into a bowl and mix until combined. Set aside.

4. In a separate mixing bowl add butter and flour and rub together roughly. Try to do this quickly as to not heat the butter up too much with your hands.

5. Mix in the chopped rosemary, salt, apple cider vinegar, sugar then add the water and egg mixture to the flour mix a little at a time. Mixing to form a dough.

6. Roll to form a ball, cover (I use compostable film) and pop in the fridge to cool while you start on the filling.

Filling

1. Pre-heat your oven to 180degrees celsius.

2. Rinse and chop your Butternut Pumpkin and Sweet Potato into chunks (roughly 6cm. I like to leave the skin on both) and cut your Radish in half or leave whole if they are small.

3. Add to a large roasting dish and drizzle your veggies with oil. Strip and chop 1 stalk of fresh rosemary. Mix in with veggies.

4. Place your veggies in the oven for 25 mins.

5. While your veggies cook, dice the red onion and place in a frying pan with a drizzle of oil. Cook on a medium heat for 10min then add in chopped garlic for a further 2minutes.

6. Cut the rainbow chard stalks in to slices and roughly slice up the leaves. Add to the onion mix, stir and cook for 1-2 minutes. Remove from the heat.

7. After 25minutes remove the roast veggies, mix and turn them over then add the block of feta to the centre. Put back in the oven for a further 20-30 minutes until cooked through.

8. While the veggies continue to cook, blend the raw almonds and water to make a cream. Refrigerate.

9. Remove the roast veggies once cooked and with a fork, roughly smash up the chunks of veggies and mix through the feta. Dont over mix as you want small pieces of veggies and feta in each bite. Add the onion and rainbow chard and mix through. Cover and allow the mix to cool.

Assembly

1. Remove your pastry from the fridge and roll on a floured surface. To make the small round hand pies, cut out 10cm diameter rounds at roughly 5mm thick. Use a cookie cutter or an upturned glass to get the outline and cut around with a knife (ensure you have an even amount for tops and bottoms). If you would like the larger half moon size - use a side plate to cut large rounds. Place the rounds on a plate or tray, cover and return to the fridge to cool down again for 10minutes.

2. Preheat oven to 200degrees celsius.

3. Drizzle the cashew cream over the roast veggie mix. Divide your pastry rounds in half so there are tops and bottoms. Then add one heaped tablespoon of veggie mix to each bottom. Place the other pastry round on top and carefully push down the edges to secure. Use a folk to further press and secure the edges. Make a small hole or slit in the top to allow air to escape during cooking. If making the half moon pies - add mixture to one side the fold the pastry over down the middle and secure the edges.

4. To create a nice brown finish, brush the pastry with egg wash (one egg mixed) or milk.

5. Return to the fridge for 10minutes to cool again.

6. Bake for 12-15 minutes until golden. The larger half moon pies may take 15-20minutes.

7. Remove and serve warm with a fresh garden side salad or the green sauce from the Cauliflower recipe is also delicious combo.

Notes

1. The butter needs to be as cold as possible.

2. It is best to make the pastry ahead of time so it has a few hours to cool in the fridge.

3. Mix and match your favourite root vegetables such as carrots or beetroot.

4. To replace the fresh rosemary with dried rosemary use 1 TBS in the pastry and 1 tsp on the roast veggies.

5. Optional - replace the cashew cream with gravy.

6. Swap Rainbow chard for spinach or other greens.

7. Swap Feta for Cottage Cheese, Mozzarella or leave out if preferred.

© sustainableholly
rosemary
rosemary hand pies
rosemary hand pies
rosemary hand pies