LEMON MYRTLE LEAVES
Use as an additive when cooking any of your dishes.
Crush 2-3 leaves & infuse in your teapot
Serve as tea with honey, or keep the liquid and use as stock.
Use the lemon myrtle liquid to make your own “Rainforest Punch”-
Just add a sweetener such as honey, liquid sugar, raw sugar, then shave some Davidson Plum into this cordial mix, serve with mineral water, viola! You have a delicious drink. Keep your cordial mix in the fridge.
Put 4 leaves in your blender and blend them into a pepper look then add to any scone mix and serve with plum jam & clotted cream.
Add to pastry mix & use as that to enhance the flavour.
Use 2-3 leaves as “stuffing” in chicken or fish.
Use to enhance the flavour of any entrée, or main meal.
This is an adventure in the kitchen --- enjoy!
Crush 2-3 leaves & infuse in your teapot
Serve as tea with honey, or keep the liquid and use as stock.
Use the lemon myrtle liquid to make your own “Rainforest Punch”-
Just add a sweetener such as honey, liquid sugar, raw sugar, then shave some Davidson Plum into this cordial mix, serve with mineral water, viola! You have a delicious drink. Keep your cordial mix in the fridge.
Put 4 leaves in your blender and blend them into a pepper look then add to any scone mix and serve with plum jam & clotted cream.
Add to pastry mix & use as that to enhance the flavour.
Use 2-3 leaves as “stuffing” in chicken or fish.
Use to enhance the flavour of any entrée, or main meal.
This is an adventure in the kitchen --- enjoy!
ASPARAGUS FRITTERS
Serves 6
Ingredients:
400g can green asparagus spears
6 eggs
1 spring onion
1 tbls plain flour
1 tsp blended lemon myrtle leaves
2 tbls Katie’s organic olive oil infused with lemon myrtle
1/3 cup cream
4 tbls grated Parmesan cheese
Flaked sea salt & pepper to taste
Method:
Finely dice spring onion
Cut asparagus spears into half & set aside
Whisk eggs, then add flour & blended lemon myrtle continue whisking
Add cream, a pinch of nutmeg, continue whisking, the mixture will begin to thicken
Then add Parmesan cheese & spring onion
Heat oil in large pan then add the mixture
Arrange the asparagus spears, pointing from centre outwards (a wheel shape)
Cover pan, turn heat down & cook for about 20 minutes or until fritter is set
Serve warm with or without salad
Ingredients:
400g can green asparagus spears
6 eggs
1 spring onion
1 tbls plain flour
1 tsp blended lemon myrtle leaves
2 tbls Katie’s organic olive oil infused with lemon myrtle
1/3 cup cream
4 tbls grated Parmesan cheese
Flaked sea salt & pepper to taste
Method:
Finely dice spring onion
Cut asparagus spears into half & set aside
Whisk eggs, then add flour & blended lemon myrtle continue whisking
Add cream, a pinch of nutmeg, continue whisking, the mixture will begin to thicken
Then add Parmesan cheese & spring onion
Heat oil in large pan then add the mixture
Arrange the asparagus spears, pointing from centre outwards (a wheel shape)
Cover pan, turn heat down & cook for about 20 minutes or until fritter is set
Serve warm with or without salad