Recipes
Our Swan Valley based, Slow Food Convivium, is a group of Western Australian members, interested in sharing the philosophy of GOOD, CLEAN and FAIR food and in being connected to a sustainable, bio-diverse food community.
We are proud to provide various recipes from around the world, available below.
Nettle Soup by Denise Fernie
200-300g nettles, stalks and stems removed 300g potatoes, peeled and cubed 2 onions (or 1 onion & 1 leek), chopped 1 clove garlic (optional) 1 tsp each olive oil and butter 1 lt water or chicken stock 150 ml thick fresh cream Salt and fresh cracked black pepper to...
Lemon Yoghurt Cake by Josie Daniele
A refreshing cake used at the 2023 Taste of Chittering event INGREDIENTS 2 cups Self Raising flour 1 ¼ cups Caster sugar 2 large eggs ¾ cup olive oil 2 tablespoons lemon zest ¼ cup lemon juice 1 cup Greek yoghurt Preheat oven to 170 degrees C. In an electric...
Sticky Date Pudding by Josie Daniele
A cake memory from the 2023 Taste of Chittering INGREDIENTS 1 ¼ cups seeded dates 1 ¼ cups boiling water 1 teaspoon bicarbonate of soda 60 g butter, chopped ¾ cup firmly packed brown sugar 2 eggs 1 cup Self Raising flour Combine dates and water in a pan, bring to...
Marmelade collection & recipe booklet
Founder’s Marmalade This is a very economical marmalade, which is made from orange or grapefruit skins that you would normally discard after you have used the fruit. Just keep the skins in the refrigerator or freezer until you have collected enough to make the...
Lentils Soup with Goats Cheese
INGREDIENTS 1 brown onion, finely chopped 2 celery sticks, trimmed, coarsely chopped 1 carrot, peeled, coarsely chopped 1 swede, peeled, coarsely chopped 1 garlic clove, crushed 115g (1/2 cup) red lentils 2 x 400g cans diced tomatoes 500ml (2 cups) Massel...
Traditional Italian Sausage making Workshop July 2022
Traditional Italian Sausage from Fondi (Lazio Region) Ingredients: 10kg mixed pork meat with around 10% of fat (from your butcher) 200gr good quality cooking sea salt 50gr hot chilli flakes (or according to taste) 50gr sweet paprika 50gr roasted coriander seeds (or...
Vegetable Soup
The “Whatever’s in the fridge, pantry or garden” Vegetable Soup Pamela Buselich Once a week I go through the fridge and pantry to use up vegetables and make a nutritious soup. This can be cooked on the stove top or in a device such as a thermomix. I use about 900g of...
Panzanella
Panzenella Italian panzanella salad made with fresh heirloom tomatoes, rustic bread, onions and basil. 4 Slices of stale continental bread, soaked in water and squeezed 4-5 ripe Roma tomatoes Fresh basil leaves, sea salt and extra virgin olive oil to taste Wash the...
Grilled zucchini and tomato salad
1 good size zucchini, sliced 1cm thick 6 tomatoes, sliced 1cm thick a good handful fresh basil, roughly chopped ½ red onion sliced thinly balsamic vinegar good olive oil salt and freshly ground black pepper Grill zucchini on the barbecue with a little bit of olive...
Parsnip Gnocchi with Nutmeg and Thyme Butter
Ingredients 4 small parsnips (approx. 500g) 200g wholemeal self-raising flour 50g finely grated parmesan 100g butter 3 garlic cloves, thinly sliced ¼ tsp ground nutmeg 2 tsp fresh thyme leaves 1 medium lemon, rind cut into long thin strips 40g shaved parmesan Trim and...
Palak Paneer
By Denise Fernie – Slow Food Swan Valley Committee Member This recipe, spinach and cheese curry, is a favourite in our household. Making it from scratch (milking the cow to make the cheese), although incredibly rewarding, is a little time consuming, but not hard to...
Fava Bean Dip
By Denise Fernie – Slow Food Swan Valley Committee Member Ingredients 1½ cup dried broad beans (fava beans) bay leaf 1 or 2 garlic cloves 40g tahini 40g lemon juice 80g olive oil a pinch of chilli powder salt and pepper to taste Soak broad beans overnight, or 24...
Olive Ascolane
By Nat D'Ignazio Ingredients 1 kilo green pitted olives (drained and rinsed brine-cured) Use equal portion of combination of beef, pork and chicken pre-cooked in typical pre-salsa dry sauce or simply use equal portions of left-over roasts for example 1 kg or less...
Olive recipe, using the taste test!
Ingredients Olives - any type and size Water Salt Brown malt vinegar Olive oil Fresh rosemary sprigs Sliced fresh garlic Method Completely cover olives with water in a bucket or container and cover with a tea towel or lid. Change the water every day for about...
Baked Pumpkin, Feta and Spinach Warm Salad
Ingredients 1kg pumpkin 200g feta, cubed 1 bunch silverbeet (or equivalent spinach/chard) chopped 1 cup couscous 3 tbsp olive oil, plus extra for roasting 1 cup stock (I like chicken) 1 knob of butter 2 tbsp balsamic vinegar ½ tsp honey salt black pepper, freshly...
Tomato Pizza Sauce by Lucia Procopio
Ingredients Onions Olive Oil Salt Passata (with basil) Mozzarella Cheese Dried Oregano Method Cook onions in olive oil. Add salt and the passata which already has basil. Cook until thickened. Use 1 kg of cheese to 10 pizzas. Add home grown, dried...
Tomato Passata
Yield: Roughly 10kg of tomatoes should give you approximately 9-10 bottles of 1L. Ingredients Fresh, vine ripened Roma tomatoes Fresh Basil leaves Equipment Clean jars or bottles with lids Big pot for boiling the bottles Various containers to wash, chop and collect...
Risotto Primavera
Ingredients 200g each of French beans, broad beans, artichokes and asparagus (800g vegetables in total) 750ml chicken stock 100g butter 20ml olive oil 4 spring onions, sliced 1 clove garlic, finely chopped 200g Arborio rice Small bunch of herbs (parsley, mint,...
Black Barley Risotto with Asparagus
Yield: 8-10 Serves Preparation & Cooking: 35 Minutes plus 24 hrs soaking and 90 minutes to pre-cook the barley Ingredients 500g Black Barley 1 Onion 1 Celery Stick 1 Carrot 300g Fresh Asparagus, cut in pieces 500ml Vegetable Stock 50ml Extra Virgin Olive Oil 50g...
Strawberries with Sour Cream
Contributed by Denise Fernie Serves 4 3 x 250g strawberries 500g sour cream Brown sugar Quarter or chop strawberries, then in a large bowl, layer strawberries, then sour cream so fruit is covered, and top with a generous sprinkle of brown sugar. Repeat the layering 2...
Ciciarej
Ingredients 3 eggs 210g “00” flour A pinch of salt 300g honey Sunflower oil for frying and colored sprinkles Method Place the sifted flour on a clean work surface and make a well in the centre. Place the eggs in the well and a pinch of salt and use a fork to lightly...
Plum Custard Tart
Ingredients Filling 12 plums, ripe and in season, halved and pitted Sprinkle of cinnamon 1 egg 1 egg yolk ½ sugar 1 tbsp cornflour 1 tsp vanilla extract ½ cup milk 50 ml cream A portion of hazelnut pastry, a below Pastry ½ cup hazelnut meal 2 cups plain flour 2 tbsp...
Baked Figs
Served as appetisers or add ice cream for a dessert Ingredients Figs, halved Olive oil Honey Sea salt Cracked black pepper Vanilla ice cream to serve (if dessert) Method Lay figs in a baking dish, cut side up. Drizzle with olive oil and honey, sprinkle with sea salt...
Ratatouille
Contributed by Denise Fernie Serves 4 – 6 Ingredients 1kg tomatoes, seeded and diced extra virgin olive oil 1 onion, diced 3 cloves garlic, diced 2 red capsicums, diced 1 large eggplant, diced 2 zucchinis, diced 1 tsp tomato puree 1 bay leaf 3 thyme sprigs 2 basil...
Create a food memory and share your experience with family and friends.
Exclusively created for all food lovers, Slow Food Swan Valley and Eastern Regions start collecting and sharing much loved traditional recipes and information on seasonal produce.
Do you have a food memory to share? Maybe a recipe handed down from your Grandma or a traditional celebration dish? If so, we would love to hear from you.
Please contact us by email: info@slowfoodswanvalley.com.au.