I grew up on a dairy farm in the Gippsland outside the town of Loch. As a young girl, I would read the cookbooks that mum kept in the bottom kitchen drawer. As there was always flour, butter, milk, and eggs in the house, I was continuously searching for new recipes for baking.

As a girl, I would make spend my weekend baking puff pastry to make tarts, creating new versions of candies and baking all the colour rainbow cakes. Not much has changed; I’m still searching for recipes that I can cook using what I have on hand or growing in the kitchen garden.

Now that I am grownup, I can cook what I want, using any type of milk. How happy was I when Gippsland Jersey started producing buttermilk? I now use that in everything I bake.   

But I am going to start you off with a simple buttermilk recipe, pancakes.

We all need to know how to make pancakes from scratch. This recipe will be with you forever.

This recipe will make a dozen 10 cm fluffy pancakes

Buttermilk Pancakes recipe

• 2 cups of Oak & Swan stone ground wholemeal flour
• 2 teaspoons of baking powder
• 2 eggs
• 2 cups of GJ buttermilk
• 2 tablespoons of GJ butter

Method

If you haven’t noticed its same measurement of all the ingredients in this recipe, hence it is easy to remember forever; 1 part to 1 part to 1 part to 1 part.

1. Into a bowl, sift together flour and baking powder.
2. Make a hole in the middle of the flour and crack in the eggs. Pour over the buttermilk.
3. Beat together until smooth.
4. Heat a little of the butter until foaming in a frying pan. Add two spoonful of pancake batter. Swirl around into a round shape.
5. Cook for 2 to 3 minutes until firm enough to flip. Then cook for 1 to 2 minutes.
6. Serve warm

I had mine with topped with berries I saved frozen from the summer, warmed homemade berry jam and whipped Gippsland Jersey Crème Fraiche. #yum

Always on the lookout for things to grow to cook, this year, I tried tomatillos for the first time.

Tomatillos need to cross-pollinate with each other, so I pick up four plants from the farmers market.

From the four plants, I ended up with a haul of about 5 cups.

Not enough to made jam, but enough to come up with a cake recipe.

Recipe - Tomatillo upside-down cake

Gluten-free, made with tomatillos fresh from the kitchen garden, stone-ground cornmeal and Gippsland buttermilk.

Ingredients

2 cups of tomatillos

1 pinch of vanilla seeds

330 grams of caster sugar

4 eggs

2 egg whites

160 MLS of buttermilk

1 teaspoon of vanilla extract

110 grams of cornmeal

90 grams of almond meal

1 teaspoon of baking powder

0.25 teaspoon cream of tartar

Method

1. Preheat the oven to 180C
2. Weigh out sugar into 165-grams, 110-gram and 55-gram portions
3. Grease and line a 23 cm springform pan. Place the springform onto a sheet of aluminium foil and bring up the sides of the pan to prevent the syrup from leaking during cooking.
4. Random place the tomatillos in the lined springform pan.
5. Place the 165-gram portion of sugar in a small saucepan with 80 MLS of water and a pinch of vanilla seeds. Bring to the boil over medium heat. Cook until thickened, but not golden. Pour over the tomatillos.
6. Separated eggs. Place egg whites, with extra egg white in the bowl of the mix master. Whisk to soft peak. Add cream of tartar and the 55-gram portion of sugar. Whisk until you have stiff peaks
7. If you only have one bowl for the mix master, scarp out the egg whites and put in a spare bowl. Put aside until needed. Wipe out the mix master bowl, you may want to rise out the whisk.
8. Combine egg yolks with the 110-gram portion of sugar in the bowl of the mix master. Whisk until egg yolks combine to a ribbon.
9. Fold the cornmeal, almond meal and baking powder into the whipped egg yolks. Stir in the buttermilk.
10. Fold in the egg whites. Pour the cake batter over the tomatillo.
11. Place in the oven and bake for 50 minutes.
12. To serve, invert on to a plate.

Braising cucumber and greens is not something that jumps to mind when you are thinking about using this summer’s cucumber crop in dinner.

But years ago, I came across a recipe for braised cucumber and greens.

I think it was served with couscous, but who really knows.

Sometimes I can’t remember where the recipes I have in my head come from!

For this recipe, I use the larger pearl couscous.

Braised cucumber and lettuce with pearl couscous recipe

To cook the couscous

• • Finely dice two shallots. Heat a little butter in a saucepan, that has a tight-fitting lid. Add shallots and fry until translucent.
  • Add couscous and two cups of stock. For this recipe I used turkey stock – that’s what I had in the freezer and I’m trying to use up what I have on hand at the moment – but you could use chicken. Bring to the boil.
  • Place on the lid and reduce the heat to as low as possible. I cook with induction, so down to number one it goes.
  • Leave the couscous alone for the next 15 minutes.
  • After 15 minutes take off the lid and stir with a fork. You have to use a fork, as to not squash the couscous. It should be cooked.
  • If it isn’t, place the lid back on the saucepan and leave for another 5 minutes.

I used Blu; gourmet Pearl Couscous, which I had in the cupboard. At the moment I am trying to use up what I have on hand and not visit the shopping centre, unless really really needed. Gabriel Gate had no part in me deciding to use this product and I would have paid for it sometime in the past.

To braise the cucumber and greens

• • Go to the garden and pick two cucumbers and lettuce.
  • Slice the cucumber into rounds. Wash and break up the lettuce into bite-size pieces
  • Heat a little olive oil in a large saucepan, that has a tight-fitting lid.
  • Add the cucumber and fry off for a couple of minutes. Add the greens.
  • Add one cup of white wine (I had to open a bottle for this and drank the rest).
  • Season with salt, white pepper and sugar. Place lid on the saucepan and cook for five minutes over medium heat.

To finish off, fold the cooked cucumber and lettuce into the couscous.

Enjoy!

I am using up what is in my cupboards, making BM eat the meals that I come up with.

I opened the herb cupboard and there was a jar of dried Shiitake mushrooms, looking back at me, waiting to be re-hydrated, cooked and eaten.

As I am on a ‘how to cook Quinoa’ cooking binge, I thought ‘hey, let’s cook the shiitake with the quinoa’ for tonight’s dinner, what have we got to lose.

I'm going to cook this recipe in the pressure cooker.

Quinoa with Shiitake mushrooms

As the Shiitake mushrooms are dried and need soaking, I put them in the pressure cooker bowl first, then top with two parts boiling water, followed by 1-part quinoa.

You must place the mushrooms, water and quinoa in this order, so the mushroom can re-hydrate a little as the pressure cooker heats up.

For this recipe, I’m calling a part, a 500-millilitre container.

I added a cinnamon stick, some star anise and cardamom pods for flavour and forgot to add salt (which the recipe needed) 

Everything was then cooked in the pressure cooker for 3 minutes on high pressure.

Season with salt, to taste.