Nirvana Biodynamics

In the early 80’s I always made my own yogurt. I  had a dacor yogurt maker, fairly simple an esky with a 1 litre glass jar and thermometer it always made good yogurt and the next batch was started from the previous.We then met up with the folks from Paris Creek Dairy , they where just starting out so it was a good idea to support them so I sold the yogurt maker and we bought yogurt. Over the years we consumed more and more yogurt  Paris Creek for on cereals, yogurt cakes,potato salad. Jalana on pancakes,as a cream subistute. One of the problems is all those plastic containers , I know they make good plant labels and my plastic container  cupboards and freezer are  full of them but at  2 a week they start to mount up , sure you can put them in the recycle bin but I’d rather not have them. We are very lucky to buy our milk, unparerised direct from the only dairy left in our district. They have a honour system get the milk from the fridge and leave your money....

Winter is time to harvst many types of citrus like navel oranges, grapefruit, imperial mandarins, tangellos and my favorite limes. The Tahitian limes are just delicious at this time of the year. They have such a vast range of uses savory, sweet, soothing winter drinks, lime liqueur (like limoncello but better) prepared now for summer evenings on the veranda. At this time of the year one of my favorites is lime pudding, its light and refreshing and can be served hot or cold. Lime Pudding 3 eggs, separated Finely grated rind and juice of 4 or 6 limes depending on size. 225g caster sugar 1 tablespoon butter 4 Tbsp flour 300 ml milk Pinch of salt Beat egg yolks and lime rind together until light. Gradually add sugar and lime juice beating until fluffy. Add melted butter. Gently stir in sifted flour and milk. Beat egg whites with salt until they form stiff peaks. Using a large metal spoon, lightly fold lemon mixture into the beaten egg whites. Pour mixture into a buttered baking dish and ba...

Oh its so nice to walk around the fig tree and see ripe figs hanging down ready to pick. That is the difference netting makes, ensuring a good harvest. Apart from ripe and fresh, warm off the tree,(which is just delicious) I like to dry some for winter celebrations and fig bread. . I first came across this recipe at the Barossa Slow 2006 orchard tour. Dried Figs Figs 1kg sugar 100ml white wine vinegar 500ml water Prick the figs all over with a fork .Make syrup & bring to a rolling boil. Simmer figs 1.5- 2 hours in syrup .Let cool in syrup drain for 6 hours. Lay out to dry. Fig Bread I mostly just add chopped figs and fennel to my rye sourdough. But here’s my simple, quick method 3 cups flour 1 cup rye flour 11/2 cup chopped dried figs 2 tablespoons fennel seeds. 1 tablespoon dried yeast. (Fermipan freeze dried yeast) 1 teaspoon salt. 1 teaspoon malt. (Either extract or powder) 1 tablespoon oil. 2 cups warm water. (Approximately) ...

Breakfast is always an important time. Like all meals it reflects the seasons. Those fleeting flavours that come and go so quickly. Sure we preserve various things to enjoy latter like fruit to add to the porridge in winter. Although we mainly have some form of oats and fruit and yogurt, pancakes on Sundays and once a week usually Saturdays (This reminds us what day it is) we have a cooked breakfast.At this time of the year it’s Eggs Poached in Fresh To matoes Cover the bottom of a small saucepan with small tomatoes (we use principe bourghese) cook gently till they burst add a couple of chopped garlic cloves and two eggs, poach till eggs are firm but soft. Serve on rye bread.