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Ziziphus Jujube Cake (Ber) August 2008

Frozen Mamey Sapote Mousse July 2008

Mandazi (deep fried doughnut-like snacks) June 2008

Spicy Pummelo Salad May 2008

Kemelis in Mei (Breadfruit Balls) April 2008

Tamarind Jam March 2008

Lemongrass Skin Tonic February 2008

Hibiscus Hair Tonic January 2008

Hair Shampoo using Amla December 2007

Clay Mask from Sea Buckthorn November 2007

Dry Skin Moisturizing Cream October 2007

Homemade Laurel Soap September 2007

Aloe Moisturizing Hand Cream August 2007

Savory Quinoa Cheese Cookies July 2007

Saltbush and Ricotta Cannelloni June 2007

Farro Soup May 2007

Buckwheat Pretzels April 2007

Mangosteen sorbet March 2007

Afang soup February 2007

Pumpkin cake January 2007

Lemon grass tea December 2006

Stuffed Balsam Pear (Bitter Gourd) November 2006

Manioc leaves sauce October 2006

Ketoun September 2006

Mfumbwa (Gnetum africanum) August 2006

Amaranth with spinach tomato mushroom sauce July 2006

Amaranth spinach with mashed pumpkin June 2006

Passion fruit cordial May 2006

Wood apple jam April 2006

Ngalakh with baobab juice March 2006

Durian Ice Cream February 2006

Jackfruit Curry January 2006

Soursop Sorbet December 2005

 
   
   
   
   
   
   
 
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Recipe for June 2007

Saltbush is a shrub, 1-5 dm tall. Its base is woody and the numerous upper stems are herbaceous. It has alternate, linear-oblong, stalkless leaves. Leaves are 6 times as long as they are wide and are green-grey and scruffy. Male and female flowers are usually on separate plants.

Saltbush grows from Washington south to northwestern California, east to Saskatchewan and the Dakotas, south through Wyoming and Colorado, to New Mexico and Arizona. It grows on clay soils with a pH between 7.8 and 8.6. Soils are typically low in available phosphorus, nitrogen, and potassium (8). In the Mixed Prairie and Parkland regions of the Prairie Provinces of Canada, saltbush grows on dry alluvial flats, eroded slopes, badlands, and on saline and alkaline clay soils (14,22,24).

Saltbush provides forage for livestock, antelope, mule deer, and rabbits.

Saltbush & Ricotta Cannelloni

(Source: Sally Phelan, Saltland Pastures Association via Mel Sims, ABC Network)

Ingredients

  • 10 - 12 instant cannelloni tubes
  • 75g fresh saltbush leaves, chopped
  • 250g ricotta cheese
  • 1 clove garlic
  • 1 egg beaten
  • Half cup cheddar cheese
  • Pepper and salt
  • Sauce - Your usual pasta sauce (Mel writes: For this I would use tomato based sauce = a 425g can of chopped tomatoes, olive oil, garlic, 1 onion chopped, simmered in a pan).

Method

  • Try to pick a less bitter plant such as Eyres Green or river saltbush
  • Blanch the saltbush in the boiling water for 30 seconds or until it turns a deeper green
  • Drain, chop and combine saltbush leaves and ricotta
  • Add egg, garlic and cheddar cheese, then season with salt and pepper
  • Stuff the mixture firmly into cannelloni tubes, and place in a baking tray. cover with sauce and Top with cheddar cheese ( or parmesan if preferred)
  • Bake for 35 mins on 180 degrees Celsius or until cheese is golden


Next recipe in July 2007.

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