Zucchini Wrapped Haloumi on Rosemary Skewers

Zucchini Wrapped Haloumi on Rosemary Skewers

by | Jan 23, 2023 | Kitchen, Summer, Uncategorized

These Zucchini wrapped haloumi skewers are so delicious and easy to make! Marinated in my favourite green sauce plus the Rosemary flavour also infuses during cooking. I made this during one of my YouTube live streams and had to share the recipe! Serve on a fresh salad or with a charcuterie board. These would also be great for summer BBQs.

Rosemary (Rosmarinus officinalis) is a fragrant perennial herb. Rosemary is a hardy, drought-tolerant shrub and can also be used as an ornamental due to its evergreen foliage and purple or white edible flowers. Rosemary is a great herb to plant on your journey to sustainability, as it has a large list of beneficial uses for the garden, home, kitchen, plus many medicinal qualities. When Rosemary flowers it will attract an abundance of beneficial pollinators to increase your garden’s production.

Zucchini wrapped Haloumi on Rosemary Skewers

Zucchini wrapped Haloumi on Rosemary Skewers

Yield: 9
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 8 minutes

Easy and delicious these Rosemary Skewers make a quick lunch or entertaining dish.

Ingredients

  • 1 medium Zuchinni
  • 1 packet Haloumi
  • Olive oil
  • 9 Rosemary sprigs
  • Green Dressing (available below for logged in members or see notes)

Instructions

  1. Soak the Haloumi in a bowl of water for 5-10 mins while prepping the rest of the dish (optional but reduces the salt and makes the halloumi softer).
  2. Cut the Zucchini into thin ribbons using a wide vegetable peeler.
  3. Prepare the green sauce or marinade (available below for logged-in members or see notes)
  4. Pour half the marinade over the zucchini Ribbons.
  5. Remove the haloumi from the water, cut it into squares roughly 1-2cm, and place in the bowl with the remainder of the marinade.
  6. Place the ribbons and halloumi in the fridge to marinate further for 10-20min.
  7. Heat a pan with olive oil on medium heat.
  8. Lay a zucchini strip out flat and place a haloumi cube at the beginning then roll to wrap the square.
  9. Strip 3/4 of the leaves from the rosemary skewers (see notes if you are using the leaves for the marinade you will need to do this at the beginning).
  10. Place 3 wrapped cubes on a skewer and place in the pan. Cook until golden on each side - roughly 3 minutes each side.
  11. Serve on a fresh salad with lemon or lime wedges and extra green sauce or a creamy yogurt dressing.

Notes

  • Non-member's alternative to the green dressing - Strip 3/4 of the leaves from the Rosemary sprigs. Roughly chop and add 1/4 cup of Olive Oil and use that as the marinade.
  • Swap Haloumi for Feta or Vegan Cheese
  • P.S - I make the members green dressing in the YouTube live.

© sustainableholly

Green Sauce Chimichurri

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

green sauce
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Mint and Rosemary Sauce

Mint and Rosemary Sauce

by | May 20, 2022 | Kitchen, Uncategorized

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
mint and rosemary sauce
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.

© sustainableholly
8 Medicinal Herbs that are Perfect Companion Plants

8 Medicinal Herbs that are Perfect Companion Plants

by | Dec 30, 2021 | Garden, Uncategorized

Diversity is so important for creating a thriving and sustainable edible garden. Choosing edible or medicinal plants to use as companion planting can not only boost the health of your garden but also your own! Each plant type has a different root structure, leaf coverage, height, nutrient absorption, and nutrient excretion and attracts different insects and wildlife to the garden. The more diversity we have in plants, the more life we are encouraging both above the soil and below. Diversity also helps reduce severe deficiencies, as all the plants aren’t competing for the exact same nutrients. 

Diversity and companion planting are closely related. Companion planting is generally two different plants that grow well together and have a mutually beneficial relationship. With a diverse garden, we want to build on those relationships and continue to add more and more.

Disclaimer: The information included on this site is for inspirational purposes only and is not intended to be a substitute for medical treatment by a healthcare professional. Because of unique individual needs, the reader should consult their physician to determine the appropriateness of the information for the reader’s situation.

lavender
best edible flowers

CALENDULA

Calendula officinalis

Usable parts // Flowers, Leaves

Medicinal Benefits

  • Soothing Skin Irritation and Inflammation
  • Healing wounds, rashes
  • Soothing sore throats

Garden Companion Benefits

  • Attracting pollinators
  • Habitat for beneficial insects
  • Living mulch to protect soil
  • Fed to chickens to brighten egg yolks

Culinary Benefits

  • Petals used for garnishing
  • Leaves can be used in salads, although a little bitter

How to use?

Calendula petals are often dried and infused in oil, balm, and alcohol to create healing ointments and creams.

best edible flowers

LAVENDER

Lavandula

Usable parts // Flowers, Leaves

Medicinal Benefits

  • Eases tension and reduces stress
  • Relieves headaches and migraines
  • Aids in sleep
  • Supports healthy hair and skin
  • Fights acne
  • Relieves pain
  • May aid in respiratory problems

Garden Companion Benefits

  • Attracting pollinators
  • Habitat for beneficial insects
  • Living mulch to protect the soil

Culinary Benefits

  • Petals used for garnishing and infusing

How to use?

Dried flowers can be infused in oils. Brew flowers in teas. Hydrosols.

lavender

ECHINACEA

Echinacea purpurea

Usable parts // Flowers, Leaves, Roots

Medicinal Benefits

  • Treats and helps prevent urinary tract infections
  • May strengthen the immune system
  • Relieves upper respiratory issues
  • Fights infections
  • Alleviates symptoms of the common cold

Garden Companion Benefits

  • Attracting pollinators
  • Habitat for beneficial insects

Culinary Benefits

  • Petals used for garnishing
  • Roots used in teas

How to use?

Dried flowers can be infused in oils. Brew leaves, flowers, and roots in teas.

COMFREY

Symphytum

Usable parts // Flowers, Leaves, Roots

Medicinal Benefits

  • Wound healing
  • Reduces inflammation
  • May soothe sprains and broken bones
  • Decrease bruising

Garden Companion Benefits

  • Attracting Pollinators
  • Habitat for beneficial insects
  • Natural Fertiliser
  • Soil improvement
  • Living ground cover
  • Chop and drop mulch

How to use?

Apply as a topical skin treatment using creams, salves, and tinctures.

ROSEMARY

Rosmarinus officinalis

Usable parts // Flowers, Leaves

Medicinal Benefits

  • Reduces inflammation
  • Improves blood circulation
  • Can improve memory and enhances overall brain function
  • Treats bad breath
  • Supports liver health
  • Supports hair growth

Garden Companion Benefits

  • Attracting pollinators
  • Habitat for beneficial insects

Culinary Benefits

  • Brew dried leaves for tea
  • Sprinkle leaves and flowers as a garnish for dishes

How to use?

Infuse in oils to make soothing skin care.

rosemary

GARLIC

Allium sativum

Usable parts // Flowers, Roots

Medicinal Benefits

  • Can helps prevent heart disease
  • Can help lower cholesterol and blood pressure
  • Improves digestive health
  • Anti-microbial
  • Anti-fungal
  • Anti-viral
  • Cold and Flu
  • Boost immunity
  • Balance blood sugar

Garden Companion Benefits

  • Deters pests
  • Provides sulfur which is a natural fungicide

Garlic can be interplanted with many other plants but it is best to avoid:

  • Beans
  • Peas
  • Sage
  • Parsley
  • Asparagus

Culinary Benefits

  • Flavour for meals
  • Raw garlic and honey for medicinal uses

How to use?

Ferment honey and garlic to reduce cold and flu symptoms. Raw garlic can reduce bad bacteria in the gut or intestinal worms.

SAGE

Salvia officinalis

Usable parts // Flowers, Leaves

Medicinal Benefits

  • Improves memory and enhances overall brain function
  • Supports digestive health
  • Strengthens the immune system
  • Treats and helps manage diabetes
  • Rich in antioxidants
  • Improves skin health

Garden Companion Benefits

  • Deters pests
  • Edible ground cover

Culinary Benefits

  • Brew fresh leaves for tea
  • Used in roasts

How to use?

If you have a toothache, a cold sore or a sore throat, you can pick a few leaves and chew them up, then place them near the affected area.

medicinal companion plant

ALOE VERA

Usable parts // Leaves

Medicinal Benefits

  • Sunburn
  • Minor Burns and cuts
  • Cold sores
  • Skin Abrasions
  • Strengthens Hair
  • Digestive health

Garden Companion Benefits

  • Help heal surrounding plants
  • Attracts beneficial insects

Culinary Benefits

  • Aloe vera juice

How to use?

Pick off the outer leaves and rub flesh on cuts and burns.

aloe vera

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