I have made the pastry gluten free as I have coeliacs disease. It's taken me along time to perfect, but now although theres many different ingredients to the Irish original, it tastes similar and has the same crunch as it comes hot out of the oven.
A couple of weekends ago we had a fun weekend at the Yinnar Community Garden, where I showed a lovely bunch of people how to make my Garden Glut Pickles during a "Kitchen Pantry" workshop, which is a series of 5 workshops to be held up until May, funded by the Latrobe Health Assembly and facilitated by the volunteers of the garden and neighbouring ARC Art Gallery.
All the "Back to School" hype of the last couple of weeks led me back to the cookbooks and trolling the internet for some healthy style snacks for the lunch boxes. One of my sons tends to be a "grazer" so I figured some light bread style muffins filled with vegetables from the garden might be just what was needed.
I might be letting you in on a little secret here but I make Pesto all year round. Even though we live in a spot where we get rather cold (and icy) winters, I use whatever greens I have on hand to make this "Kitchen Pesto" recipe. The great thing about this recipe is that you will be living the dream of having year round pesto, but also your body will love you for eating the greens available in your garden, giving your energy a boost! There is also an option in the recipe to substitute the...