Archives For Recipes

Apricot pie recipe

February 14, 2015

Apricot pie
Apricot pie was on the menu last night. It’s a resourceful way (and a good excuse) to use up the last of the apricots. There aren’t many left after a serious week of apricot jam making.

Due to an unexpectedly wet summer, it hasn’t been an abundant season for Tassie apricots. So, make sure you savour this apricot pie recipe! So, if you’re lucky enough to get your hands on some or you’re struggling to eat all the apricots you have (Ha! Ha!), give our apricot pie recipe a try.

First up – make shortcrust pastry, or buy some if you don’t have the time.
Halve and remove the kernels from 1.5 kg of apricots.
Add the juice of one lemon.
Add about 200g caster sugar (this will depend on how sweet your fruit is).
Scrape in a vanilla pod and cook the fruit until it softens. Allow to cool.
When cooled, spoon fruit into a pastry-lined pie dish and cover with the remaining pastry.
Brush the top with an egg wash and sprinkle with raw sugar.
Bake for about 40 minutes or until golden brown at 180C.
Best served with double cream – for double the goodness!

raspberry jam

Easy to make Raspberry Jam

Raspberry jam made from Mr Wolfe’s tasty raspberries.
The first jam of 2015. There is no better way to start the year than making your own raspberry jam.

This method was given to Kerry by her neighbour, Mary, an international jam maker. Don’t spread it around!
2lb or 900g fruit
2lb or 900g sugar
Place all your fruit into a pot on a low heat to soften and start the juices running.
Add  sugar.
Bring to the boil.
To make a jam that has the right consistency, Mary, the international jam maker, recommends you invest in a food thermometer so you can make sure the mixture reaches exactly 104C. It’s at this temperature that the acid and the pectin in the fruit react with the sugar, resulting in perfectly-set jam. This recipe can be used with any type of fruit.

There is also nothing better than home made raspberry jam and no-knead bread

What a great start to the year.

Kale chips – a healthy snack

September 6, 2014

kale chips At last! A chip you can eat that’s healthy for you. This quick recipe is so easy, anyone can make it. But more importantly, everyone will love it! Ingredients: Kale (the more bunches you pick the more chips you will have!) Olive oil Salt (to taste – optional) Method: Preheat oven to 180c Wash and dry your kale well. Cut the stems out and roughly chop or tear into bite size pieces. Add oil then gentlymassage oil into leaves. Sprinkle with sea salt. Place on a baking tray lined with baking paper and cook for about 10 minutes until the edges start to turn brown. Eat immediately! For more tips and recipes:

Kale Smoothie Recipe

August 29, 2014

Healthy Kale smoothie the tassie farmKale Smoothie Recipe: (3 – 4 large serves)

3 Kale leaves (with middle stem removed)
5 pitted raw dates
100g sunflower seeds and pepitas
2 tbsp chia seeds
600g rice or almond milk (can use dairy too)
Step 1:
Grind nuts, seeds and dates.
Step 2:
Add 200g ice (more if you like thick smoothies).
Step 3:
Add and grind 2 frozen bananas, chopped into 2cm pieces.
Step 4: Add greens and milk.
– Try honey instead of raw dates
– Try frozen berries instead of frozen banana
– Add a couple of spoonfuls of spirulina powder
– Reduce milk if you like thick smoothies

For more about Kale, the super green go to

Scarf with pom poms

July 15, 2014

winter scarf the tassie farm
Winter wouldn’t be winter without a scarf. And our dreams of being cheerleaders wouldn’t be complete without a pom pom! 

How to knit this Scarf:
Made with 3 scones of Patons Romance 8ply Merino Rich Cashmere.
Used 6mm knitting needles. Stocking stitch (first row plain second row purl). Repeat first and second until desired length. Carole’s scarf is 35 stitches wide. TIP: Don’t forget that the wool will curl in.
How to make these Pom Poms:
Made with Sublime Cashmere Merino Silk Aran. Cut two cardboard circles and poke a hole in the middle. TIP: The wool that ties the pom poms together needs to be very long. Use it to attach the poms poms to the scarf. There are plenty of youtube clips or you can buy a pom pom maker.
Photo: Pom Poms by Kerry and Scarf by Kerry’s mum, Carole.
Thanks to Jaynie Campbell Driver (aka Soup) for her props.

Pumpkin soup recipe

June 20, 2014

Pumpkin soup the tassie farm
Pumpkin soup is always a winter favourite on restaurant menus and we think we have a recipe to rival any other. The Tassie Farm is being quite smug because we have just ‘harvested’ our first and only pumpkin from our vegie patch! So, now we feel we can mix it with the best of them, especially combined with our other homegrown potatoes and carrots.

Ingredients for 2: (all chopped)
3 cups pumpkin (skin off)
2 large carrots
1 large potato
1 onion
Celery sticks (optional)

By the way, if you don’t have pumpkin, just use sweet potato as the main ingredient instead.


The secret to our soup recipe is roasting all the vegies first. This little trick adds a sweetness to the soup’s flavour. Set your oven to about 180C, add a splash of olive oil to the vegies and roast them until they just start to soften and brown on the edges – about 30 minutes should do it.

Finely chop 1 onion, along with your celery. Slowly set the onions down until they are translucent and just starting to brown. Add your roasted pumpkin, carrot and potato. Then add enough stock to cover the vegies. If you don’t have any handmade stock, just use a vegetable stock cube (and add water). Cook at a slow simmer until all the vegies are soft. The carrot will be the last to soften. Once this is done, take off the heat and use a stick blender to create a smooth soup.

The Tassie Farm serves our soup with homegrown corriander, or if you prefer, garnish with cream. Crusty bread is mandatory!
This batch of soup fed two people for two lunches. Just add more vegies if you need to feed more mouths!

Here are some other recipes with pumpkin


Beetroot Pickle Recipe

1kg beetroot
220g sugar
1 litre cider vinegar
1/2 tsp black peppercorns
4 small dried chillies
1 tsp black mustard seeds

3 cinchy steps:
1.Wash beetroot and trim, leaving some of the stem and main root attached. Add beetroot to a pan of cold water and boil until just tender. Let cool in the cooking water. Keep 125ml of this liquid.

2.Rub skin off gently. Wear gloves to avoid having purple hands!
Quarter or slice depending on what your preference is, and place in sterilised jars.

3.Combine the rest of the ingredients, including the reserved cooking liquid, into a pan and stir over heat. When the sugar has fully dissolved, bring to the boil. Remove from heat and pour over beetroot. Seal while hot.

And like magic! your own very own pickled beetroot. You can store it or gobble it up now!

For more information about beetroots read our post


Tomato passata brought to you by from Clever Hen on Vimeo.

The Tassie Farm’s last crop of rich, sweet tomatoes is being cooked up as passata (passato or passata di pomodoro). It’s neither tomato paste or tomato sauce. Maybe somewhere in between. Passata can be used in any recipe that asks for tomatoes as an ingredient, like meat based dishes, and you can make tomato soup from passata. So, when the tomatoes have all disappeared off the vine, there will still be bottled passata to relish all year round. Source:
Music track by Setuniman on Freesound:

Mother’s Day recipe

May 7, 2014

Bake mum’s day this Mother’s Day (11 May) with a CWA member approved Ginger Kisses recipe. Thank you to three badge show judge, Jean Miles, who has generously shared this recipe with The Tassie Farm. You can also make a Mother’s Day card this year with an illustration from our children’s book Facebook page:

3 oz (85g) butter
3 oz (85g) caster sugar
1 egg
1 tsp cinnamon
1 tsp teaspoon ginger
¼ tsp nutmeg
½ tsp ground ginger
8 oz (225g) self raising flour

Cream butter and sugar, add egg and sifted dry ingredients. Roll into balls and press with a fork like you do Yo Yo’s Cook 10 minutes in a moderate (150 C) oven. When cool join with icing.
Jean normally puts some condensed milk in the icing to keep the icing soft if she wants to keep them a while.

Jean’s Tips: “Not many people make ginger biscuits these days but this is a nice recipe.
I sometimes put a little ginger in the icing. These can be joined like Yo Yo’s or left plain.
Also I like to put a little glace ginger on top of a single biscuit. I have also put them through the biscuit forcer.”

growing tomatoes in tasmaniaGrowing tomatoes can be touch and go, especially in Tassie. Most years Kerry and Nick have been in the red but this year it’s been a bumper crop. According to Tasmanian grenthumbs, the cut off to  plant is by Hobart Show Day, which is late October.

In 2013, Kerry and Nick took a punt and planted their tomatoes in early December. They planted a number of varieties into their well composted vegie patch. The most abundant was the Ailsa Craig  pictured above. Thank you to neighbours John and Mary, who have been successfully growing tomatoes in Tasmania for years. They gave these seedlings to Kerry and Nick.

Late planting meant a late harvest. In fact, it wasn’t until mid March 2014 that the green fruits blushed a passionate red and The Tassie Farm was boasting sweet, home grown tomatoes. Even today, Kerry and Nick are still harvesting and processing their tomatoes. So far they’ve made, chilli jam, tomato and sweet fruit chutney, semi sundried tomatoes in oil, tomato ketchup and their first batch of passata.

The best thing about growing tomatoes is that you don’t need a big patch – just a pot with some rich compost and the right variety for wherever you live. If you’d like to relish in more tomato stories, click here