Category Archives: Rustic Recipes

14 Egg Frittata

This recipe is a great way to use up a surplus of eggs and it can be kept in the fridge for a few days for quick healthy lunches or snacks. The measurements are rough as we generally just throw it together with whatever veges we have in the garden. You can add more or less veges depending on your tastes. 

14 eggs 

1 cup of cream or milk (we like cream) 

1 tsp salt 


1 cup grated cheese 

Handful of chopped chives or parsley  

1 onion diced 

Garlic to taste  

1 cup approx Bacon or ham 

25g of butter or more if needed 

About 4 cups of assorted veges (see below) 

Beat eggs, cream/milk, salt and pepper together in a large bowl.  

Eggs in a large bowl

Stir in cheese and herbs then set aside. 

Cook the bacon till browned in a large frying pan with a bit of the butter, remove and cool a bit before slicing into small pieces. 

Veges cut up and ready to sauté

Add onions to the bacon fat and cook until softened, add more butter if needed and the garlic when onion is nearly done. Any veges which need sauteing can be added to the pan with extra butter if needed. 

Ready to go in the oven

Mix bacon, onions and veges into the egg mixture and pour into a buttered dish. We use a deep sided one about 30cm x 20cm. 

Cook at 180°C for about ½ hour or until risen, browned and set in the middle. 

Can be served hot, cold or even sliced and refried. 

Out of the woodstove, nice and golden.

Vegetable ideas 

Leeks fried in bacon fat and butter are great in this dish 

Cooked potato, kumara, pumpkin etc 

Finely sliced greens – silverbeet, spinach, kale, etc can be sautéed first or added fresh. 

Broccoli and cauliflower chopped small and can be sautéed first or added fresh. 

Root veges (especially carrot) finely chopped or grated are best sautéed first 

Sliced tomatoes make a nice addition laid on top of the frittata before cooking. 

Winter vegetables from the garden

Other variations 

The egg mixture can be a base for any combinations you like.

Sliced olives, diced tomato, spinach and feta. 

Broccoli, cauliflower and extra cheese. 

Sliced sausage or dry fried seasoned mince for a meatlovers. 


Spiced Junket

This traditional dessert is not heard of much these days, but it is a great simple use of surplus milk.

1 litre milk (preferably raw) 

1 tsp Rennet (5ml) 

1 tbsp Honey (more can be used if you like it sweeter or none for unsweetened) 

1 tsp ground Cinnamon 

½ tsp ground Cardamon 

½ tsp ground Nutmeg 

¼ tsp Salt 

Warm the milk to about 32°C. (baby bottle warm) 

Stir in Honey until dissolved, add spices and salt, stir again. 

Add rennet and stir gently. 

Pour immediately into individual cups or a larger serving dish. 

Leave at room temperature to set for 1 to 2 hours. Eat once set or it can be refrigerated for several days. 

Low-carb Pizza Base

We have tried a lot of different low-carb pizza base recipes, most of them just didn’t cut it for us. Usually, they were not bread like and you couldn’t really pick up the pizza to eat it. This one is the best we have come up with so far. Plus, you can actually swap out the courgette or marrow for Beauregard kumara etc (no need to squeeze moisture out) So pretty flexible for whatever you have in the garden. 

Low-carb Pizza Base recipe 

  • 1 large courgette or piece of marrow, grated and liquid squeezed out (put in a cloth and twist until most of the moisture is gone) 
  • ½ cup psyllium husk 
  • 1 cup almond flour (or other seed or nut flour) 
  • 1 – 1 ½ cups grated cheese 
  • 1 cup water 
  • 2 eggs 
  • 1 tsp baking powder 
  • Salt and pepper to taste 

Preheat oven to 180° C 

Mix courgette, cheese and dry ingredients together. 

Beat eggs and water together, then add to dry ingredients. 

Mix well. 

Line two baking trays with baking paper. 

Put half mixture on each tray and press out to about 5ml or less thick. 

You should end up with two large pizza bases. 

Bake for about 30 minutes or until golden brown and fully cooked. 

Top with your favourite toppings and pop back in the oven for about another 20 minutes. 

Pizza base cooked and ready for toppings

Seed Crackers


  • 1 cup Sunflower seeds 
  • ½ cup Pumpkin seeds (quantities of sunflower and pumpkin seeds can altered, as long as they equal 1.5 cups)
  • ¼ cup  Sesame seeds 
  • ½ cup Linseed (flaxseed) and/or Chia seed (I usually do 1/4 cup each)
  • ½ tsp  Salt 
  • 1 cup  Water 
  • 1 serving sea salt, to sprinkle 


Soak sunflower and pumpkin seeds overnight. This reduces phytic acid which makes seeds easier to digest. 

Heat oven to 170C. Rinse and drain sunflower and pumpkin seeds. Add all the seeds and the salt in a bowl, pour in water and mix to combine. Leave for 15 minutes for the flax seeds to soften and bind everything. At this stage you can leave seeds whole or blend to a rough paste (Which is what we do) 

Tip out on to a baking paper-lined oven tray and spread out as thin as possible (around 4mm thick) and sprinkle with some sea salt. Bake for 30 minutes. 

Remove from the oven and slice into crackers, then return to the oven to cook for another 20-30 minutes until crisp and golden. If you find the outer crackers are cooking faster, you can remove them when ready and put the rest back in the oven to finish cooking. Sometimes depending on the oven, it is necessary to flip the crackers to cook the bottom evenly. Remove to a rack to cool then store in an airtight container. 


Cracked pepper 

Finely chopped rosemary and crushed garlic  

Poppy seed 

Low Carb Bread

Nut and seed breads are quite different to grain based breads, usually much denser, and lacking the fluffiness gluten breads have. But they get the job done, smeared with butter and your favourite spread, crammed with tasty sandwich fillings or dunked into hot soups. This is the best low carb bread recipe we have come across so far and is adapted from a Pete Evans recipe to suit our family.

  • ½ cup psyllium husk 
  • 1 cup coconut flour 
  • 3 Tbsp chia seed 
  • ½ cup, heaped, L.S.A or other nut or seed flour 
  • 2 ½ tsp baking powder 
  • 1 ½ tsp sea salt 
  • 1 Tbsp apple cider vinegar 
  • 3 eggs 
  • 2 Tbsp melted butter or coconut oil 
  • 450ml water 

Preheat oven to 180°C 

Line a loaf pan with baking paper. 

Mix dry ingredients well. 

Beat eggs and add to water and vinegar, pour into dry ingredients and add melted butter. Mix well, let sit for a couple of minutes and stir well again. 

Put dough into loaf pan pushing down gently to full pan. 

Bake for 1 ½ hours or until loaf sounds hollow when tapped.