380 grams plain flour

1.5 teaspoons ground ginger

1 teaspoon mixed spice

1 teaspoon carb soda

100 grams brown sugar

150 grams golden syrup

150 grams butter


  1. Sift dry ingredients
  2. Cream butter and sugar
  3. Add golden syrup
  4. Add sifted dry ingredients
  5. Mix and knead to a firm dough
  6. Refrigerate 30 mins
  7. Roll out, cut shape bake  180 degrees celsius 10/12 mins
  8. Decorate

Thermomix Directions

  1. Mix all ingredients 15 seconds speed 6.
  2. Knead 50 seconds on thermo mat.
  3. Refrigerate 30 mins.
  4. Roll out, cut shape bake 180 degrees celsius 10/12 mins.
  5. Decorate.

Butter Chicken


1/2 cup yogurt

2 cloves garlic

3 cm ginger

2 teaspoons ground cumin and coriander

1 teaspoon garam marsala

1/4 teaspoon chilli powder

600 gram chicken cubed

1 tablespoon vegetable oil

20 gram butter

1 onion diced

400 gram tin of diced tomatoes , pureed

1/2 cup stock

1/2 cup of cream to serve


  1. Place yogurt, garlic, ginger, cumin, coriander, garam marsala and chilli in a bowl
  2.  Add cubed chicken and marinate two hours
  3.  Heat oil and butter
  4.  Add onion and cook three minutes
  5. Add chicken and cook five minutes
  6. Add tomato puree,  stock   and simmer until chicken tender.
  7.  Serve with Rice


Mung Bean Dahl


500 gram of mung beans soaked overnight

4 large onions

6 cloves garlic sliced

1 inch of ginger grated

4  carrots finely diced

2 sticks of celery finely diced

Bunch of coriander finely sliced

1 to 1.5 litres of stock

Tablespoon of ghee or coconut oil

Salt and pepper to taste

1 teaspoon black pepper

1 tablespoon ground cumin and  tumeric

2 teaspoons ground coriander

6 cardamon pods roughly smashed

Pinch of chilli

Lemon or lime for serving


  1. Dry fry pepper, cumin, turmeric , coriander, cardamon, chilli until fragrant, keep stirring
  2. Gently heat  coconut oil or ghee in the same pan  and then  fry onions for ten minutes
  3. Add garlic, ginger and fry further five minutes do not brown
  4. Add celery, carrots, mung beans, and stock
  5. Place lid on saucepan and simmer for approx 40 mins until the right consistency you like
  6. Serve with a squeeze of lemon or lime


Eggplant Curry


2 tablespoons vegetable oil

2 onions

2 cloves garlic

2 tablespoons curry paste

2 potatoes (cubed)

2 eggplant salted and rinsed (cubed)

Capsicum (sliced)

Can of tomatoes plus equal amount of water


  1. Heat oil and cook chopped onions for three minutes
  2. Add garlic and curry paste and cook for a further minute
  3. Add potato, eggplant, tomatoes and water
  4. Simmer for approx 20 mins until cooked



Indian Cooking at the Hub

Saturday 5th May the Culinary Group organised Indian Cooking, there were ten participants.  The participants created tasty dishes including pumpkin and chick pea curry, butter chicken, eggplant curry, dahl, naan bread, chicken 65.

Master Chef Dick Lester enjoyed preparing the  eggplant curry with eggplant donated by David Lawry who has a plot at the garden. Lunch was most enjoyable at the end of the session with a glass of wine.


Marmalade is in season, so put all those citrus fruits to good use by making some of this zesty spread.


600 g of citrus fruit

100 ml water

600 g sugar

1 lemon quartered


  1. Cut fruit into small pieces.
  2. Place fruit, lemon and water in a saucepan.
  3. Cook for fifteen minutes on high heat.
  4. Add sugar and cook for 45 minutes.
  5. Check for setting point and remove quartered lemon.
  6. Bottle and seal in sterilised jars.

Classic Quince Paste Recipe

The Culinary Group was making and selling quince paste from a classic recipe at the Leongatha Community Garden this week.

Given the number of quinces on trees at the moment, why not try your hand at this recipe.

Quince Paste


1 kg of quinces




  1. Wash, chop and core the quinces.
  2. Put into a large saucepan and hold quinces down and cover with water.
  3. Simmer for about twenty minutes or until the quinces are soft.
  4. Drain off water and puree fruit in a food processor until there are no lumps or alternatively put through a sieve.
  5. Measure puree by cup and add 2/3 a cup of sugar to each cup of pulp.
  6. Put the mixture in a saucepan and bring to the boil.
  7. Cook until setting point is reached.
  8. Line a loaf tin with baking paper, pour the mixture into the tin.
  9. Refrigerate until cool.

Annual bus trip

Leongatha Community Garden Members took their annual bus trip to Dandenong Market on Saturday 21st April.

After perusing the produce at The Dandenong Market, the members went along to Hindustan, an exotic spice store, where they stocked up on herbs and spices.

The trip ended with a beautiful lunch at Heronswood. The weather was terrific and everyone had a great time.