Get Stuffed in the Kitchen
Taste the Difference!

The Tasting Shed. Taste before you Buy ! On Sundays, as part of Maggie’s Place @ Edgecome Bros. in the vineyard region of the Swan Valley near Perth, you can taste most of the products on sale.

You can make up your own gift hampers, having tasted the products from many small producers in Australia.

Elderflower and Elderberry products from the Ashbolt Farm in Tasmania have just arrived. Anne Ashbolt and her husband offer an Elderberry Syrup, and Elderflower fizz and concentrate. All new to Western Australia – and great for Summer drinks and lots more innovative uses in the kitchen. Come and try at The Tasting Shed !

Just out – The Food Lovers’ Guide to Perth – second edition. This is a really useful book on a raft of outlets and producers in Perth. See page 336 for Maggie’s Place ! A fantastic Christmas present – buy at Maggie’s Place !

The Moore River Olive Association has produced telephone notepads with 25 Frequently Asked Questions about olives and olive oil on them. They are a great gift, great olive education and useful. Here are some sample FAQ’s – compiled by Richard Gawel:

Passionfruit Spread - NOT just another jam.
The only produce of its kind: WA grown and produced. Spread the Spread - on toast with slices of banana: on sponge cakes: on pancakes: Have with ice cream: on fresh scones with whipped cream.- Just enjoy the stuff.

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RECIPES

Linda’s Passionfruit Cheese Cake Recipe using
Gingin Farm “Sunshine Special” passionfruit and Stuff

You can't beat this for tang and deep flavor,
Thank you Linda..

Base:
125g plain biscuits
1 tblsp Demerara sugar
50g butter

Filling:
Step 1: Mix together 375g cream cheese
One third cup caster sugar
Two thirds cup lemon juice

Step 2: Mix together 1 tblsp gelatine
Quarter cup water

Step 3: Add in one and a quarter cups of firmly whipped cream.

Topping:
Make up a packet of mango jelly as per instructions and before it sets add in the pulp of about 5 passionfruit from Gingin Farm.

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MACADAMIA AND PASSIONFRUIT CAKE – Stunning, gluten-free, totally delicious cake – a recipe from Shannon Fraser-Butler. Uses olive oil too !

100 gms. Macadamia nuts
50 gms. Polenta
150 gms. Caster sugar
1.5 teasp. Baking powder
4 eggs
200 ml mildly-flavoured Olive oil
Zest of 1 Orange
SYRUP:
Juice of 1 Orange
80 gms. Icing sugar
3 Passionfruit
50 ml. Water

Put macadamia nuts in a food processor to crush them finely – they may “clump” up. Mix all dry ingredients together. Mix all wet ingredients together and give a little whisk. Add all the dry ingredients, mixing in well. Pour into a well-greased tin with a hole in the middle. Bake for 20 -30 minutes at l80 degrees C or until a knife or skewer inserted into the cake (to test moistness) comes out clean. Leave in tin for 5-l0 minutes. Turn out onto a plate. Spike with a fork and pour hot syrup over the top and let it cool.
SYRUP: Put all syrup ingredients into a saucepan and bring to the boil. Stir together to dissolve icing sugar.
THIS IS GREAT STUFF!!

Salt Stuff
Maggie’s salt of the earth recipes for busy people. The lake salt is pure, unprocessed, with no additives or preservatives. And, its salty !
My advice: The best way to Get Stuffed is to use these fresh products and enjoy them to the max. Don’t be afraid, just try them. Salt enhances the flavours of most foods.

Methods for Salt Application:
1.Well-known, but intricate, method: Chuck it on.
2.Fancy method: Use a grinder.
3.Artisan method: Keep in a bowl and throw it on.
4.Posh method: Use a spoon and sprinkle on.

Recipes
Alter the flavours of any foods, just by using a different salt. Experiment !

Use in marinades, vinaigrettes, coat turkish or home-made breads; sprinkle on meat or fish and use on chicken with your preserved lemon and olive oil stuff; on boiled veg/in mashed potatoes …create never-ending taste challenges.

Egg - Add any of the fresh flavoured lake salts;

Cheese dishes- Particularly good with mustard seed or chilli lake salt;

Pasta- Drizzle on Gingin Heritage Estate extra virgin olive oil and sprinkle your favourite lake salt flavour on top;

Pork-Can’t go past the mustard or chilli lake salt;

Lamb- HAVE to go the rosemary salt;

Beef- Chilli or mustard lake salt are THE ones;

Chicken- All the flavours work well on chook;

Veg –boiled Throw on whatever flavour you fancy at the time;

Veg-raw Ditto

Potato– mashed Ditto

GET STUFFED RECIPES
Get Stuffed Natural Lake Salt enhances and extends the flavours of most foods.

Get Stuffed Rosemary Lake Salt Crust – I like this on my spuds – on boiled, mashed, roasted and microwaved potatoes.   With boiled and mashed potatoes, throw on the Rosemary Lake Salt once you have cooked the potatoes.   While the spuds are warm, toss on lashings of Gingin Heritage Estate extra virgin olive oil and then sprinkle on the salt.   With roasted and microwaved potatoes put on the Rosemary Salt first of course.

Get Stuffed Chilli Lake Salt Crust – perfect on pasta (as are all the lake salt flavours).   Cook the Pasta as recommended (or, as I do,  as you imagine it should be cooked).   Sprinkle on Chilli Lake Salt Crust and drizzle Gingin Heritage Estate extra virgin olive oil over the whole thing.

Get Stuffed Black and Yellow Mustard Seed Salt Crust -   love this with cheesey dishes, or pork or in vinaigrettes and mayonnaises.   Just grind/throw/toss salt on or in !

Don’t be a wuss with the Get Stuffed Lake Salt Crusts – be liberal.

Just Get Stuffed !

If you have any favourite recipes that use Salts or Olive Oils that you would like to share with others, please send them to Maggie.

Watch this page for new and exciting ways to Get Stuffed!