For a change I thought I would take you to a few of the gardens that I have seen in my travels. These all have websites so that you can read a little further if you wish.
Photo 1: The gardens of Marqueyssac in the Dordogne region, France. M.Long
Photo 2: The tombstone for the late Edith Piaf, the well known French singer, in the Père Lachaise cemetery in Paris. ML
Photo 3: The gardens of Eyrignac in the Dordogne region of France. ML
Photo 4: The gardens of Sericourt in northern Normandy in France. ML
Photo 5: A corner at the Chateau Versailles. ML
Photo 6: Inside the Atocha train station in Madrid. ML
Photo 7: In the Italian garden at Prospect House in Tasmania. ML
Jo’s Roasted Carrot Dip: Marilyn McRae
This is a dip that my daughter ‘invented’ today to go with some seeded crackers she had made.
It was delicious! and we came up with quite a few other possible ways that it could be enjoyed.
- In a wrap with lamb, chicken or just salad ingredients
- As a side with BBQ’d chops or a steak
- As a side with a baked fillet of fish
- To top a baked potato
- Spread on toasted sourdough bread; maybe topped with avocado, sliced lamb or roasted peanuts etc
- As the filling for a toastie
- In a filo parcel with some wilted spinach and toasted pinenuts
- It would be delicious with feta cheese in something (perhaps the above)
- with grilled haloumi
- and so on!
Cut about four carrots lengthwise into thickish ‘sticks’ and put in a single layer in a baking tin.
Drizzle with oil, sprinkle generously with fennel seed and cumin seeds and some garlic powder or granules (or you could add 1 or 2 unpeeled garlic cloves to the dish and squeeze them into the dip when soft). Roast at 180 – 200 degrees Celsius until the carrots are soft. This will depend on the thickness of your carrot sticks.
Stir them from time to time in the dish so they cook evenly.
Cool the carrots to barely warm, tip the contents of the baking tin into a food processor and whizz until blended but still with a little texture.
Add oil as needed to get the texture you would like along with 2 tsps tamari, 2 tbsp nutritional/savoury yeast and 1 tsp tahini or peanut butter. Whizz again to blend. Taste and season with salt and pepper if needed.
Turmeric or other spices (curry powder?), perhaps some toasted sunflower seeds could all be tried as substitutions or additions. We didn’t have any left over, but I’m sure it would keep covered in the ‘fridge for several days.
Our relaxed country garden started twenty nine years ago. In the early days I had very little gardening experience and no vision for the site, but an interest in plants was quickly developing. Over the years, with much trial and error, a garden has emerged which we and our visitors do enjoy.
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139 Old Tai Tapu Rd, Christchurch 8025, New Zealand
+64 3 3228 061