Tracy Rutherford’s sweet potato and cannellini bean mash 600g sweet potato 400g can white beans (eg, cannellini), rinsed and drained 2 tablespoons milk small knob butter (optional) black pepper to taste 1. Cut the sweet potato into 2cm chunks, then steam over a pan of...
Hot herbs In the February 2009 issue of Burke’s Backyard magazine, on sale now nationally, our Kitchen Garden section tells you all about ‘Hot Herbs’ – those classic herbs from Mediterranean cookery which can handle the intense heat of the Aussie...
Grilled figs As a special bonus for Don Burke’s 2UE listeners, try this very easy grilled fig dessert. If you’ve never tried figs before, it’s a wonderful way to get to know them – but dedicated fig fans say nothing beats eating the ripe fruit...
In the February 2010 issue of Burke’s Backyard magazine, Tracy Rutherford had some really wonderful Valentine’s Day treats to make, including her superb Fig & Pistachio pastries. And for Don’s 2UE listeners with a fig tree in their own backyard, here’s a recipe...
This recipe was provided to us by Robyn Richards Dear Don, This recipe was given to me after attending a cooking class at a restaurant in Coolum called Spirit House. Regards, Robyn Richards ingredients 250 grns cooked prawns peeled and deveined 250 grns squid cleaned...
Rosemary is an easy to grow herb. For average backyards, just one plant will provide you with more rosemary than you’ll ever be able to use in cooking. While it can grow up to a height of 1.8m, rosemary is also a terrific hedging plant than can be kept trimmed to any...
Growing tips Zucchini is another vegetable originally brought back from the Americas (along with chillies, tomatoes, potatoes and chocolate) by the Spanish Conquistadors. These are fast-growing, warmth-loving plants, and spring is the ideal time to plant seeds or...
Extra stuffings for zucchini flowers These stuffings will fill around 20 zucchini flowers. Breadcrumbs, anchovies, parsley 1 cup coarse breadcrumbs 8-10 anchovy fillets, finely chopped 3 tablespoons finely chopped Italian parsley grated rind of 1/2 lemon salt and...
Makes 16 portions 250g butter, softened 1 cup icing sugar 1 teaspoon vanilla extract 2 cups plain flour 1/2 cup cornflour 16 lavender flowers (stems) dry or semi-dry 1 eggwhite, lightly beaten 2 tablespoons caster sugar 1. In a mortar pound the lavender flowers until...
Barbecued Corn on the Cob 4 corn cobs 2 tablespoons butter, melted 2 lemons, cut into halves salt cayenne pepper (optional) Open up the husks around each corn cob and pull away all the stringy ‘silks’ inside. Brush each cob with melted butter then seal up...