SEPTEMBER: ’tis the Season to EAT…

It’s September and Spring is definitely here in the Southern Hemisphere and the warm weather is sure to stay. Hopefully your garden was planted last month and if not plant it now!! I’m sure your kitchen is warm and inviting and you may be considering the last few roasts and baking days before the heat hits hard!! Let’s take a look at the September harvest at your local market.

Cooking Pot the iPhone App can certainly provide loads of delicious ideas from Bakes, Quiches and lasagnes to freeze and Enjoy cold! They will keep you going into the summer. All you’ll really need to do is add a Salad. Be as extravagant and rebellious as you like here. I wonder what your next Salad will be!! Download the App here for that extra help with Healthy, Wholesome and completely delicious Recipes available where ever you go!! Download it here:

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Stuffed Capsicum - Cooking Pot the iPhone App

Stuffed Capsicum – Cooking Pot the iPhone App

This months harvest has a lot to offer so make good use of it. Cook and freeze meals for when you need them and don’t be afraid to cook double and save on your electricity bills too. Let’s take a look at what’s on offer.


Cabbage, Carrots, Avocados, Cauliflower, Broccoli, Asian Greens, Beans, Ginger, Chillies, Garlic, Asparagus, Leeks, Peas, Potatoes, Lettuce, Pumpkin, Silverbeet, Spinach


Strawberries, Lemons, Mandarins, Oranges, Rock-melon, Pawpaw, Pineapple

Hmm… this is huge especially when I’m seeing Ginger, Chillies and Garlic! Foundations of so many meals are based on fresh and good quality ginger, chillies and garlic. Add some Asian greens and cabbage, Boil some rice and you’re almost there!! Other ingredients which spark interest are Avocadoes and Beans. The combine beautifully for a Mexican or Indian inspired salad or meal. One of my favourites is Potato-crusted 3 Cheese Pie, Chicken and Leek Pie, our renowned Roast Vegetable Salad with Curried Sunflower Dressing and heaps and heaps more. At Cooking Pot the iPhone App we focus on Yummy, Healthy, Wholesome, Quick and Easy to follow Recipes. Download it here:

What an inspiring fruit harvest! Let’s see… Strawberries: yummy strawberries! The Strawberry Nut Torte comes to mind which is Gluten-Free and mouth-wateringly Delicious! Then there the Upside-Down Mandarin Bant and it continues with a couple amazing Carrot and Humming Bird cakes. Finish off with our Fantastic Ginger Chilli Mock-Mojito.

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Eggplant Parmigana Stack – YUMMO!!

Our Eggplant Parmigana Stack is a winner Every time! Great as a light meal featuring as the centre piece on it’s own, or an Entrée at your next dinner party! Dress it up or dress it down – it really doesn’t matter. It’s the melt in your mouth coupled with fragrant herbs and rich tomato dressing that tantalises the taste-buds!

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Eggplant Parmigana Stack - recipe found on Cooking Pot the iPhone App

Eggplant Parmigana Stack – recipe found on Cooking Pot the iPhone App

The Eggplant Parmigana Stack is best served with a crisp garden salad. For a Heartier meal add any Roast or Vegetarian Meatloaf or any variation of lentils,beans, quinoa and rice. I prefer it as a light meal with fresh crispy Greek salad.


2 medium eggplant

4 tbsp olive oil

2 cloves garlic, crushed

black cracked pepper and salt

2 tbsp fresh oregano, chopped

2 cups cheddar cheese, grated

1 ½ cup favourite pasta sauce or make your own

2 tomatoes, sliced

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  1. Slice Eggplant into discs and baste with oil mix. For the oil mix combine olive oil, garlic, salt and pepper and 2 tsp herb. Mix well. Bake in a moderate oven for 10 minutes. 180C/350F.
  2. Place 1 eggplant disc on a lined backing tray. Sprinkle with cheese, top with pasta sauce, place a smaller eggplant slice on top and sprinkle with more cheese. Place a slice of fresh sliced tomato on top. Repeat until all eggplant slices are used up. To finish sprinkle with oregano, cracked black pepper and salt.
  3. Bake in a moderate oven for 15 minutes or until cheese melts and eggplant is cooked.

Serve them hot immediately!! ENJOY!!

These are just so Quick and Easy to put together. I have tried a triple-decker and that turned out Fantastic. Let me know about a 4-layer Eggplant Parmigana Stack. I’m very interested to hear how it turned out!

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SEPTEMBER: ’tis the Season to EAT…

Welcome Autumn! The burning heat is now behind us and new colours are beginning to creep in. Vivid greens and yellows are now beginning to turn orange and red as the sun’s angle shifts and weakens in intensity. It’s time to prepare and stock up for the cooler months ahead. Here’s a few ideas.

Cooking Pot the iPhone App provides a myraid of Healthy and Wholesome home style cooking ideas with Quick and Easy to follow recipes. The App provides an interactive and Easy to use Shopping List to Help you make that Fantastic Feast!! Download Cooking Pot the iPhone App here:

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What’s good to freeze? What’s good to pickle? Most importantly what’s in Season? Let’s take a look at September and the Harvest it brings.

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Eggplant Parmigana Stack - recipe found on Cooking Pot the iPhone App

Eggplant Parmigana Stack – recipe found on Cooking Pot the iPhone App

September may mark the return of Autumn and some harvests slowing down but it’s also loaded with fresh Autumn and late Summer produce.


Beans, Beetroot, Bok Choy, Carrots, Avocado, Chard, Cilantro, Cucumbers, Eggplant, Fennel, Lettuce, Peas, Peppers, Radishes, Turnips, Squash, Tomatoes


Lemons, Raspberries, Strawberries

There are so many wonderful meals to make from this harvest. There is also a lot of canning and pickling to save produce for the winter months ahead. Cooking pot the iPhone App has wonderful recipes for cold and warm Salads just looking at the tomatoes, beetroot, turnips and squash. YUM! Vegetarian or Vegan Ratatouille and Eggplant Parmigana Stack come to mind as does Kimchee of all sorts. If you’ve ever made our Double-decker Pizza you’ll know what I’m on about and don’t forget the sliced avocado on top!

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How do I ever go back!! In-fact I think my taste-buds have had too much of the “Good Stuff” and I begin to feel the difference when I go out. Unless of course I’m fortunate enough to Enjoy Organic!!

OK let’s quickly look at Pickling, Fermenting and Canning. I think these topics deserve a lot more. In the next few posts I will endeavour to give them some justice. This month however there are heaps of cucumbers in season ready to pickle. When we look at fermenting, fruit are the way to go to give beautiful flavour to Kombucha, Mulled Wine or Mead. This September Strawberries and Raspberries make wonderful jams and spreads where the their wonderful flavours are locked in to last.

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LASAGNE: The Quick and Easy Cousin!!

I have watched and tasted Traditional Lasagne that is cooked All day. It’s true! It’s Delicious but do we have the time in today’s modern culture to cook all day? Do we cook for 20 or 30 or 40 people who just happen to be all satisfied with the same meal? It’s hard to find places where this still happens in today’s modern and fast paced world. 

Let’s have a go at a far Easier and Quicker Cousin to the traditional. For more Home-Style recipes like this which are Quick and Easy, Wholesome and simply Delicious download Cooking Pot the iPhone App here:

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Beef Lasagne - Cooking Pot's Quick and Easy Cousin

Beef Lasagne – Cooking Pot’s Quick and Easy Cousin

OK this recipe does take longer than 30 minutes but this is also an opportunity to cook more!! Refrigerate or Freeze for later as a Main Meal or divide into Lunch portions when needed. When you feel like Lasagne simply reheat, add a salad and Who-La!!

All those busy days can now be stress-free and you’ll find more pennies in your pocket as an added bonus! Please use Organic or home grown ingredients whenever possible.


Beef Lasagne


500g minced beef

1 onion, chopped

oil for cooking

375g lasagna sheets

600ml thickened cream

1 cup cheddar cheese, grated

herb finely chopped ie rosemary, oregano

salt and black pepper to taste

½ – 1 tsp ground nutmeg

550g jar favourite pasta sauce


2 tins diced tomato or 10 fresh

1 carrot, finely diced

1 large potato, finely diced

½ capsicum, finely diced

3 cloves garlic

1/3 cup tomato sauce

¼ cup sweet chilli sauce


Notes: Use extra parmezan cheese for garnishing if desired and add as many chopped veggies as you like into the beef mix. Garnish with Freshly sliced tomato.;

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  1. In a fry pan cook the onion and mince.
  2. Reduce heat and add pasta sauce and seasoning. If making your own sauce place ingredients in separate saucepan with oil and cook until soft.
  3. Place cream in a saucepan and stir with cheese salt and pepper and nutmeg. Stir and reduce a little.
  4. Place a tiny bit of meat sauce and spread in a baking tray to prevent the pasta sheets from sticking. Layer pasta sheets, meat and sauce. Sprinkle with extra cheese and herbs and bake in a moderate oven for 45 minutes or until done.

This is one recipe where I add heaps of veggies and make as much as will fit in my oven. One is always frozen and one is left in the fridge for a quick lunch. After all that lasagne I have a 2-3 month break but having said that let’s ‘step out of the box’, there are some great variations that don’t necessarily contain meat or tomato!

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Egg and Bean Salad – The Perfect Lunch

This is a Quick and Easy to make recipe. It’s satisfying, lite and crispy and you can make it as tangy as you like. Try it today and taste something simple and delicious!! 

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Egg and Bean Salad - Cooking Pot the iPhone App

Egg and Bean Salad – Cooking Pot the iPhone App


1/3 cup rocket

1/3 cup green beans

1 small tomato

80g feta, cubed

1 egg, hard boiled and quartered

1 tbsp seeded mustard

1 tbsp cold pressed nolive oil

1 tbsp balsamic vinegar



  1. In a medium sized bowl layer rocket, beans and tomato then add feta and egg.
  2. In a small jar shake together mustard, balsamic and olive oil. Pour over salad.
  3. ENJOY!!


This is such a simple salad. Healthy and satisfying. Enjoy it as a meal today!!

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AUGUST: ’tis the Season to Eat…

In the South it’s growing warmer and Spring is almost upon us. The sun is rising just a bit earlier and the seeds and seedlings are in the grown ready to grow. The end of winter brings a delightful harvest with many citrus fruit, berries, and winter vegetables.

Herbs grow well this time of year before the sun comes out hot and strong. It’s the time to grow, harvest and store them. As you and I both know some herbs are just unavailable at certain times of year. Make sure you’ve got your favourites! Storing, fermenting and canning are a few things to explore in the near future. In the meantime let Cooking Pot the iPhone App help you make the most of fresh, crispy, Winter produce.

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Beetroot Crusted Chicken and Leek Pie

Beetroot Crusted Chicken and Leek Pie

August in the Southern hemisphere is abundant with root vegetables, citrus, apples and strawberries. All those tangy or hot and spicy comfort foods that are made Healthy and Wholesome with Cooking Pot the iPhone App. Don’t have the time? You won’t need much with most of these recipes and they are Quick and Easy to follow too. Download it here:

Let’s see what’s on offer this August!


Custard Apple, Apples, Citrus (Grapefruit, Mandarins, Lemons, Limes, Oranges), Strawberries, Rhubarb, Pineapple, Kiwifruit


Beetroot, Broccoli, Cabbage (Asian Greens, Cauliflower), Brussels Sprouts, Carrots, Celery, Spinach, Silverbeet, Potatoes, Pumpkin, Leek, Ginger, Garlic

Ginger and Garlic scream pick me! Pick me! Combine those with Lime and Cabbage and you’ve got most of the Asian flavours. Be it Chicken Green Curry, Kimchee or your Best Ever Stir Fry. Maybe You’d like to use Baked Veggies with a creamy mushroom and Leek sauce or Ordinary Pumpkin Soup which is anything but! One of my favourites is the Potato-crusted Spinach and 3 Cheese Pie!

Fruit this August speaks to me with a tangy and zesty feel. This can be achieved with the Mandarin Upside-Down Cake or go raw with the Raw Lemon Slice featured earlier in this blog. Maybe an Apple and Rhubarb Crumble may take your fancy served warm with cream or ice-cream. So many possibilities abound. Let Cooking Pot the iPhone App give a helping hand in the kitchen this August with Healthy and Easy to follow recipes like the ones mentioned above.

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AUGUST – ’tis the Time to Eat…

The last month of summer is upon us in the North. It’s time to get sorted in the kitchen, plan and maybe adopt some Healthy new eating changes? It’s time to trial meals and menus and see if they work for You and your Family. A Healthy and Wholesome eating change can be daunting and some of us might be anxious about trying new things. 

Let Cooking Pot the iPhone App give you a helping hand with Healthy and Wholesome, Quick and Easy to follow recipes and an instant Shopping List. It couldn’t be easier!! Download the App here:

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 This is a list of the fresh produce in season and available in August. Remember to Cook Out Not Throw Out!! Healthy and Wholesome cooking can go light on your hip pocket too. It just might take a tiny little bit of planning and you’ll soon find that having a Healthy, Wholesome and ready to eat meal on your table in minutes. It takes far less time than driving to the nearest take-out!!  

Nut Quinoa Brown Rice

Nut Quinoa Brown Rice


celery, corn, cilantro, asparagus, cabbage, eggplant, green beans, Asian greens, collard greens, cucumber, herbs 


blackberries, blueberries, mango, grapes, figs 

This month the produce is ripe for Stir-fry! Any Stir-fry! Be it meat, egg, tofu or nut it’s fast and completely Delicious!! Try it with a brown rice, quinoa and nut or lentil mix or if you don’t have the extra time noodles are faster. Rice is a fantastic food to add turmeric to and improve your health at the same time. 

Left over stir-fry can be made into Japanese pancakes called Okonomiyaki. This is a great breakfast eaten regularly in Japan. If this takes your fancy be sure to supply yourself with plenty of Yakitori Sauce. These Healthy and Wholesome, Quick and Easy recipes and others like it are found on Cooking Pot the iPhone App. Download here: 

The choice of seasonal fruit is fantastic! Blueberries, figs and mangoes are among my favourites or should I be more precise and say Are my favourite. Right now, Blueberry Ice-cream is screaming at me and so is a warm Blueberry Crostada served with fresh cream. Then a Raw Mango Pie or a warm Fig and Pumpkin Tart. Hmm Yummy… 

Ok, I think I’ve just inspired myself and must go make something for dessert, after all, all those quick stir-fry dinners might just leave me enough time to make an Awesome Treat!! Remember to Cook Out Not Throw Out so check your pantry first. 

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