Help! There's a Vegetarian at my BBQ!

As a vegetarian, who is the only vegetarian in my close circle of friends, I have been to soooooo many dinners and barbecues where the only food to eat was the salad. And telling you now, seriously, vegetarians like hot food too! Like the amazing skewered vegetable recipe at the end of this post.

The thing is, often someone will bring a +1 to a dinner party or BBQ, and even the partner won't know they are vegetarian. (My husband of 12 years still forgets....) so being prepared for the event that a vegetarian could show up unannounced, and having hot food ready to go.... Guaranteed BBQ success.

The tricks to feeding a vegetarian at a BBQ:

- always have 2 types of salad. I always have a boring lettuce or spinach salad made f garden vege, dressed with salt, pepper, and a little lemon juice. This caters for those allergy types as well, as clearly every ingredient can be seen, saving a lot of, 'are there any nuts in this?'. And then I pair it with either a potato, rice or pasta based salad with a boiled egg in it. This won't help with your vegans, but they have the green salad, and the egg helps to cater to the protein of your vegetarians.

- Corn on the Cob. In summer we always have this growing wildly. I usually just go and pick one cob per guest as the BBQ is cranking up. Throw the cob, husk and all, on the barbie and forget. Peel the husk back creating a handle, and a glorious corn experience awaits.

- Falafel. I keep a ready supply, but if you don't, don't stress. But an instant falafel patty thrown on the hot plate (I use a non-stick aluminium foil underneath) makes an easy burger patty.

- Asparagus. Throw it on the grill, rotating as it gets those grill lines, and serve hot.

- Large, flat mushrooms. Giant flat mushrooms drizzled with oil, pepper and a little chili powder make a meaty meal.

- Potato Slices. Sounds strange, but I learned this one in China at a Korean BBQ... Take a sheet of non-stick baking paper and put it on the hot plate. Using a mandolin, thinly slice a potato. Wash well. Place on the BBQ... When the edges are slightly browned, turn the slices over. These will take the longest to cook, but they are delicious with a dipping sauce.

- Vegetable Skewers. See below

- Dipping Sauce. Everyone loves a choice. I like to have tomato sauce (duh), a Thai Chilli Sauce (sweet with ginger), and a spicy Satay sauce. This gives your guests flavour options which will blow their mind.

Also, those carnivores need to eat vegetables too.... When dished out to the boys, these skewers never disappoint.



Vegetable Skewers

1. Soak long wooden skewers in water for about an hour.

2. Wash button mushrooms in water, slice a yellow courgette, slice a purple onion, slice thickly a green pepper, and rinse cherry tomatoes.

3. Thread into a colourful arrangement on a skewer

4. Optional: marinate in a mix of olive oil, dark soy sauce, pepper and chilli powder.

5. Throw on the BBQ- can be cooked on the grill or hot plate.

6. Serve on the stick, optionally with a drizzle of sauce.

- Posted using BlogPress from my iPad

What's Growing: January 2014

It's already 2014, and the year is flying by. Basically the whole year has been in the garden. Last year my trip to China left my husband and the dogs at home, doing their best to maintain the garden. Now it is all back in action. Actually, our old dog, Spice, died after a stroke while I was away... And now we have a new set of trouble with a beagle boy currently named Solo.



In 2013 I set myself the goal of growing year round, and it worked. Admittedly over winter all we really had was spinach, chard, spring onions and leeks... But it did keep us in fresh greens over those hard-to-eat-fresh months.

This year my goal is to grow year round, as well as keep the blog updated with the garden. Last year I didn't want to commit too many goals to the internet in case I didn't get there.... And often the garden has weeds....



We have plenty of fruit and citrus trees planted around the place now, and they are slowly producing. Still not enough to cater to our supreme citrus needs, we use a lot of lemons... But getting there. We also planted extra fruits, like cranberries, this year. I bought a coffee plant, which the new beagle did eat, but I am determined to have a flourishing coffee plant on my back deck where I drink my morning java. In fact, it has a coffee-rail. It's basically the top of the hand rail... But I insisted that the handrail was large enough to lean on and safely hold a cuppa.






We have been doing well with the corn, and the passion fruit, though neither are quite up to harvesting yet. Yesterday I fertilized the passion fruit, tomatoes and strawberries, and I may through sulfate of potash on them today to encourage their fruiting.







The peas are now growing up a make-shift obelisk like the cucumbers, and I am impressed with how they are doing there.

We had our first chilli harvest yesterday, at least a month earlier than last year. Also, the back composting gardens are being converted to actual gardens... So I'm looking forward to seeing how they hold up with plants in them.

Lastly, I had my first go at building a garden bed.... Now I will try to build a 2 layer one next. I'll put a tutorial up at some point... So others can copy.... And so that I can remember how I did it!



My garden has so far been a haven of solace this year, and I have enjoyed working it, even with the scratches, bruises and broken fingernails.


- Posted using BlogPress from my iPad

Spicy Corn Fritters

I'm a fritter fan.  And on cold days, I find nothing nicer than corn fritters with tomato sauce.  Yes, I am THAT classy.

Spicy Corn Fritters

1 small red onion - diced
1 can cream corn
3/4 cup flour
1 tspn baking powder
1 egg
1 tspn curry powder
1 green chilli - finely chopped
Salt and pepper

1.  Chop all the raw ingredients

2.  Mix all fresh ingredients, with the corn and the sifted flour.  Mix with a fork.

3.  Fry in a hot pan with a little olive oil

What's Growing?

With spring having sprung and summer just around the corner, the garden is finally looking half decent.  After a shocking last year, where very little actual care went into the garden, there were so many other things to do... this year is different.  I hope.

Our best crops last year were easily the chilies and strawberries, with a disappointing show from tomatoes and lettuce.  Honourable mention to cucumbers though, as they did okay.

What you can see in front is the strawberry/dog-relaxation-area patch.  This year I finally have pea-strawed the area, and I'll see how this goes.  Behind is the lettuce patch, with cucumbers and zucchini set to climb the obelisk.  This worked so well last year that I decided to do it again.  At the back is corn, a new crop for us, and tomatoes with basil.  What you can see at the back on the left is the boysenberries and raspberries, and a naughty beagle- who likes to sit on my strawberry patch!

In the 2 beds you cannot see we have the herbs, with parsley and mint doing well, silver beet, pumpkin and peas.  We also have the chilies and coriander in the 'curry' garden.

So far we have only been eating the herbs.  I hope to have lettuce shortly, and if I remember to get a new bird net, some strawberries.