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pumpkin corn autumn salad

Today marks the 51st anniversary of Earth Day, what began as a student protest movement in the 1970s is now the largest secular observance in the world. The annual event is a time to contemplate the future of the planet and ask what we’re doing to help preserve it for future generations. ‘Together, We Can Restore Our Earth’ is this year’s official Earth Day theme.
One of the easiest ways we can be good citizens of the earth is to eat locally grown, in season produce wherever possible. By eating locally, we can significantly reduce our carbon footprint as the food has less distance to travel before it reaches our plate. Below you’ll find a list of some of our favourite fruit and veg that are currently in season here in Australia.


Guacamole (avocado dip)       AATF (Book 3) 40

Nigella’s Salmon, Avocado + Watercress Salad



Apple and Jam Oil Cake                      NFSS (Book 4) 54                                                       

Apple Pie Cake                                    NFSS (Book 4) 249                                         

Baked Apples                                      AATF (Book 3) 218                                         

Cinnamon and Apple Pie                    MMCC (Book 1) 208                                      

Spiced Apple Crumble                         NFSS (Book 4) 257                             

Yolan’s Apple Pie                                TFGO (Book 2) 224



Banana Toffee Galette



Beetroot (raw) and Herb Salad           TFGO (Book 2) 98       

Beetroot and Walnut Salad                AATF (Book 3) 91                               

Roasted Beetroot Dip                         AATF (Book 3) 46

Roasted Brussel Sprouts + Beetroot Salad


Fig and Caramel Sour Cream Pavlova NFSS (Book 4) 254



Frozen Lemon Meringue                    TFGO (Book 2) 100                 

Joan’s Lemon Bars                              NFSS (Book 4) 132                                                     

Lemon Syrup Cake                              NFSS (Book 4) 44                               

Lemon Tart                                         TFGO (Book 2) 184                             

Old-fashioned Lemon Cordial             NFSS (Book 4) 286



Persian Veal Quince Stew                   MMCC (Book 1) 258  



Strawberry Rhubarb Cobbler              AATF (Book 3) 239



Roasted Pumpkin and Sweet Corn Salad       AATF (Book 3) 94

Pumpkin Chiffon  Cake                                      NFSS (Book 4) 118



Ruby’s Eggplant and Israeli Couscous Salad   TFGO (Book 2) 34

Sesame, Eggplant + Noodle Salad



Shaved Fennel and Mint Salad           TFGO (Book 2) 43



Mushroom and Barley Soup               TFGO (Book 2) 119                             

Mushroom and Zucchini Roll              TFGO (Book 2) 27



Oshe Moss Dip (spinach yoghurt)      TFGO (Book 2) 196                                         

Spinach and Ricotta Gnudi                 AATF (Book 3) 188                             

Spinach Healing Rice                           TFGO (Book 2) 115     


spinach rice autumn side dish



MMCC: Monday Morning Cooking Club – the food the stories the sisterhood (book one, 2011)
TFGO: The Feast Goes On (book two, 2014)
AATF: It’s Always About the Food (book three, 2017)
NFSS: Now for Something Sweet (book four, 2020)



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Now for Something Sweet

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
#thebakefeed #lifeandthyme #f52community #comfortfood #f52grams #mondaymorningcookingclub #bakingathome #mmccrecipe #dessert #desserttime #dessertlover #cheesecake #cheeseaddict #cheeseaddiction #dessert #dessertitime

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Date and Nut Loaf. This outstanding Date and Nut Loaf comes from Jacqui's beloved nanna. As the winter chill creeps closer to us here in Australia, we can't think of any better thing to enjoy for afternoon tea than a generously buttered slice of nut loaf and a good strong cuppa. You can find the full recipe in our third book It's Always About the Food and our quick video right here
#afternoontea #dateloaf #loafcake #loafcakerecipe #mmccrecipe #mondaymorningcookingclub #f52community #thebakefeed #f52grams #comfortfood #lifeandthyme

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