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| Nasturtium flowers and leaves are both rich in Vitamin C, so add them to your salads and cold platters. |
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| Nasturtium leaves have a peppery flavour. Use young leaves in salads or on sandwiches, or mix with cream cheese to make a sandwich spread. |
What a delight it is to see colour spread through the garden, especially the bright orange Clivia's and nasturtium flowers..........an all time favourite of mine. My nasturtium leaves seem to be larger this year than ever before! So lush, green and juicy, I will miss their abundant display when they die down.
Enjoy all the bright and cheerful colours in your garden and on the sidewalks......how about the bright and cheerful orange coloured vegetables in your kitchen? ( No, I am not Banting, so I can eat butternut!)
......and so what else can we do with Butternuts other than soup in Winter?
The answer is LOTS!
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| Peel, dice and cook 500 g of butternut with a little water in either a microwaveable container in the microwave, or in a saucepan . Once cooked, cool, drain and mash into a puree. |
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| Drain any moisture from 250 g ricotta cheese. Tear into strips and set aside. |
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| Spread butternut puree in the bottom of a pie dish. Top with torn ricotta cheese and a layer of finely grated parmesan cheese. Beat together 4 eggs and 750 ml cream . Add freshly cracked pepper and salt. Pour over cheese layer. Place pie dish in a pre-heated oven at 180 degrees C and bake for approximately 30 minutes, or until firm and set. |
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| Remove tart from oven and cool. Turn out pie onto a serving platter and garnish. |
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| Serve while still warm, or slightly chilled with a side salad. |
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| While in season, garnish with bright and cheerful Nasturtium flowers and leaves. |
To end on a bright and cheerful note, I recall this quote by Julia Child. "People who love to eat are always the best people."
