STUFFED ZUCCHINI (COURGETTE)

Here in Australia, we have started to really feel the summer recently. Many things change with seasons (not that we have real 'seasons' in Mebourne!); energy levels, weekend programs, clothing, colours, business items, types of plants that are grown in the garden and so forth. Food is not any different. It changes quite a bit too as different vegies and fruit become available in season, different levels of calories and other essentials are needed, preferences change with the season etc.

In regards to food, in our case, we are normally quite happy with our natural yoghurt and eat it on a regular basis throughout the year. However, especially when it is warm or hot, it surely becomes one of our 'must-have' types of foods. We don't necessarily follow a particular diet at home, however, we do prefer certain cuisines over some others and the Mediterranean cuisine is one of our favourites for sure and youghurt generally goes well with it.

We sometimes consume yoghurt as is or even make a quick wrap or a dip with it, sometimes it compliments and accompanies other foods, such as stuffed vegetables and it does it beautifully. We stuff a lot of vegies and today, I will be sharing with you our recipe of stuffed zucchinis (note: there are variations of zucchinis and the ones in the pictures here are better known in Europe).

This recipe is a vegetarian recipe. However, it can be made with minced beef as well. If you are an omnivore and would like to know how to make it with meat as well, it is very easy. Just cook the beef with some onion (and alternatively with some tomatoes or tomato paste) and then the rest is the same as below.

Ingredients: 

2-3 zucchinis
1 medium onion
Approximately 1.5 bowlsful of short or medium grain rice (you can use bulghur/cracked wheat instead)
A tablespoonful of paste (optional) (You can use tomatoes instead of paste)
Ground mint
Salt
Cracked pepper
Olive oil (approximately 2-3 tablespoonsful)

 Method: 

For the stuffing, caramelise your chopped onions until brown (you can add your paste or tomatoes at this stage or right after the onions are caramelised) in shallow oil. Add rice, mint, salt and cracked pepper and stir it for a minute or so on high heat. Pour some hot boiling water on it (about a glassful) and turn down the heat. Close the lid of the pot and let it simmer until the water is absorbed.

To prepare the zucchini, cut your zucchini into about 2-3 equal pieces horizontally (this depends on the size of your courgette) and then cut about a 0.5cm (or a bit over) off from each piece to be able to close each stuffed zucchini with. Carve the insides of your zucchinis (there are tools designed particularly for that purpose but if you don't own one, just use a teaspoon and carve it with that just like scooping icecream of a tub). You don't need to waste that bid. Just chop it up and add it to the stuffing mixture or add it to your soups. The walls and the bottom of the zucchini  should be about 0.5cm in thickness for it not to break. Once they are ready, put your stuffing in each piece until almost full (not too full though as it will expand a bit more while cooking) and close them with the pieces that you have cut from each one.

Place them all in a pot horizontally (it is more desirable if you use a shallow pot as opposed to using deep ones), pour some hot boiling water (perhaps about 3 quarters of the zucchinis should be under water) and once it boils, turn down the heat and leave it on low heat until cooked. It takes less than half an hour to cook.

Enjoy something that makes you think of summer today!

GUEST POST: Weet-bix Snack Balls

Today, we have Sabrina from Milk Me with one of her many mouth-watering and healthy recipes here. I have to mention that she has been such a pleasure to work with. Now, I am leaving you with her entry. If you too try her recipe, please feel free to share your variation and pictures on Milk Me's blog, facebook page, here on the comments section or on my facebook page. 

***

Hi! I’m Sabrina. I’m a mum, a wife and the business owner of Milk Me.  When I’m not working on Milk Me, I’m usually hanging out with my kids and hubby, picking up after them,  cooking for them, picking up more of their mess.... well you get the gist of it.... ;-)

If you want to read more about milk me read here http://milkmeorganic.blogspot.com.au

So when Home Of Home Made Treasures invited me to do a guest blog I jumped at the opportunity to share my home made healthy treats.  I LOVE food but unfortunately after 2 kids, “Calories” and I just don’t get along so well anymore.  We use to be good friends (days when a late night KFC pitstop was a normal end to a Saturday night) but now all it seems Calorie wants to do is leave traces of fat on my hips.  So to curb this issue I have with that nasty thing called “Calories” I create sugar free, guilt free healthy treats for my family and I.

This is a recipe I made up all because my son never wanted to finish up the crumbly bits at the end of the Weet-Bix cereal box.   And the results......... a Winner Healthy Treat!  Here’s the recipe if you want to try it.  Look... it’s no Chocolate truffle but it’s also not laden with any unwanted unhealthy calories

Weet-bix snack balls

Ingredients: 

1 cup of crumbled Weet-bix

1/4 cup dates (chopped finely)

1/4 cup almonds (chopped finely)

1/2 cup shredded coconut

1/4 cup shredded coconut (to roll the balls)

1 tbsp honey or agave syrup

2-3 tbsp water

Method:

Mix all ingredients well.

 Roll into balls (wet hands make it easier to roll the balls) and roll in coconut.....

(hint: add more water if the balls are too dry. Alternative to dates put sultanas instead)

It’s never lasted more than 1 day in my household

If you want to see more sugar free healthy recipes visit me on www.facebook.com/milkmeorganic.

For details on Milk Me Organic products visit www.milkme.com.au

RECIPE: Cauliflower with Garlic Sauce

If you reside in a country in the southern hemisphere just like us here in Australia, you too are likely to be taken your summer foods recipe books out or wandering on the internet trying to find some summery recipes to top up your own list of hot days foods menus. 

I always love it when I learn something new regardless of whether I try it or not. I love looking at recipe books with good quality pictures and drool but often decide that they are too complicated for me.  I like limitless amounts of good food pictures, smells and tastes but when it comes down to making something, I often prefer something that is healthy, delicious and easy to cook (and clean afterwards of course). Therefore, my recipes that I have handwritten or saved on my computer generally consist of foods that are practical and healthy. 

Here is a five minute side dish recipe that will compliment most main menus all year round even though it is best when consumed on a hot day as it is a cold dish. 

Ingredients: 

1 small/medium cauliflower 

1 bowl of natural yoghurt

2 cloves of garlic (you can change the amount according to your preference)

Salt

1 big tablespoonful of pepper paste (don't worry if you only have tomato paste at home as it works fine with that too)

Chilli flakes (optional)

Olive oil

Method:

Lightly boil the florets of your cauliflower (you can actually make some small slices with the stem and use them in this dish as well). You don't need to boil them more than a minute or two. As they are  cooling down, make a garlic sauce using your yoghurt, crushed garlic and salt by mixing them well. In a small pan, heat up oil, paste and chilli flakes. Place your cauliflower on a plate. Put your yoghurt on it and pour your oil, paste and chilli mixture on top of it all and voila! Your dish is ready. 

Enjoy something cool today!

RECIPE: A Quick High Protein Breakfast Dish

Here is another valuable recipe that I have learnt from my smart and practical mum. I come from a large family and this dish was a saver for her. It is delicious, easy to make, healthy, filling, takes less than 10 minutes altogether, and is made using the ingredients that are around the house at all times in most cases. It  is definitely a winner in my family!

Ingredients: 

• Eggs (I use one egg per person. So, if you are cooking for two people, you put 2 eggs)
• Natural yoghurt (you can be flexible with that but I generally add about a glassful of yoghurt per egg. The more yoghurt you put, the more savoury it will become and the larger the dish will be.)
• Approximately a spoonful of flour (if you add more, it will become thicker. If you add less, it will be runnier)
• A pinch of salt
• Olive oil

Method:

Mix all ingredients except for oil in a bowl until all nice and smooth.

Warm up oil in a saucepan/pan and add the mixture to it.

Stir until boiling (it will only take a few minutes) and then turn the heat down and let it boil gently for 7-8 minutes while stirring it once in a few minutes.

This dish goes really well with some bread.

 Enjoy!

Served with chia

PUFF PASTRY S'MORES

Here is a quick and easy s'mores recipe, that my beautiful and multi-skilled 15 year old niece has taught me. As this recipe is one that everyone can customize for their own taste, it's sure to please.

Ingredients:

-Two sheets of puff pastry (serves about 6 people)

-Milk Chocolate

-Marshmallows

-White Chocolate

-Berries

Method:

Using some shape cutters, cut the pastry into shapes of your desire and place them onto a greased oven tray (or a tray with baking paper). Place tray into an already preheated oven of 200 degrees. Cook for about 10-15 minutes, or until golden brown. Allow to cool. Then add your favorite toppings such as berries, marshmallows, milk chocolate and white chocolate (or anything of your choice and taste!).

Have a sweet day!!

HOMEMADE BUTTER RECIPE

This is a recipe that I have learnt from my much loved mother who has always been a great example of self sufficiency and a homemade guru.

Collect the cream of your homemade yoghurt. You can use some of your fresh cow's milk's cream to add to it too. Once you have enough to work with (perhaps about 300g-500g), mix it well with a blender for a few minutes. If it melts too much while going through the blender, add some cold water. 

 Take out the hardened bits of the cream. Put it under cold water a few times (as if washing it a few times). This procedure also helps with it to form a more solid texture.

Add some salt and mix it. If you are planning to use this butter as a spread, you can choose not to add salt to it. However, if you are going to leave it in your fridge and use it in your cooked meals, you can add salt (about a teaspoonful). 

 You may not need to add any more salt to your meals if cooked with the salted butter, however, it depends on how much salt you prefer to have in your foods.

Note: Instead of wasting the water that is left over after taking the butter/the hard bits after using the blender, use it in ricotta cheese making. Add some salt to it and bring it to boil. Simmer for a while and take the cheese/the solid textured product out and put it in a strainer. When drained and cold, place it in the fridge. You can use your homemade ricotta cheese in omelette or as a pastry filling.

POTATO DISH

This recipe is a recipe that I have first learnt from my mum and then my sisters and I have carried on. It makes a great filling breakfast dish but can also be used as a pie or pastry filling. 

Ingredients:

4-5 medium potatoes

1 medium/large onion

Tomato paste

Coriander (powder)

Salt

Black pepper

Chopped parsley (optional)

Olive oil

Method:

Boil and peel the potatoes (it is preferable to boil the potatoes with the skin on and when it cools down enough to touch, then peel). Mash them roughly. In a pan, heat up some oil and fry the chopped onion. Add some tomato paste (about a tablespoonful). Add the mashed potatoes and in medium heat, cook a little until everything is mixed well. Add your seasoning of salt, black pepper and coriander powder and mix again. You can turn the stove off after about 5 minutes. If you like, you can add some chopped fresh parsley to this mixture soon after you turn off the stove. Serve hot.

BRUSSEL SPROUTS INFORMATION AND RECIPE

Last week, I received a family fruit and vegie box from Aussie Farmers Direct and boy, I was impressed! It was a perfect size for our family and the variety in the box was quite impressive. They looked fabulous, smelled delicious, and felt wonderful! Seeing Mr. Junior so excited about the box full of surprises was a priceless bonus! 

When the box arrived, we were about to have our dinner and there wasn't any time to make anything using the newly arrived treasures, so I had to wait despite my impatience. However, the next day, I couldn't resist the huge inspiration and urge to make something with them even though we had enough leftovers for dinner that day. I first thought of a broccoli salad as the whole family loves it but soon, the brussel sprouts somehow beat the broccoli and ended up in my hands ready to be used even before I noticed it. 

Using the recipe a friend of mine has given me, I made a brussel sprout salad full of goodness and colour! Before I move onto the health benefits of brussel sprouts and my tasty recipe, let me briefly introduce you Aussie Farmers Direct using their own words:

_____________________________________________________________________

Aussie Farmers Direct | Fresh Fruit, Veg, Meat & Groceries Home Delivered.

Aussie Farmers Direct is an independently owned, multiple award winning, home delivery food business that sources fresh 100% Australian owned, grown and produced food, and delivers it direct to more than 130,000 households across six states of Australia.

Save time and money by shopping online with Aussie Farmers Direct and enjoy quality groceries, fruit & vegetables, organic produce, meat and dairy delivered direct to your door.

Join today and choose from one of our Special Introductory Offers!: AussieFarmers.com.au

Useful Information on Brussel Sprouts:

Brussel sprouts

• supply high levels of Vitamin C
• has cancer-inhibiting potential similar to -or according to some research results, even higher than- cabbage and other cruciferous vegetables (eg. broccoli and cauliflower)
• is considered to be an immune system booster
• is rich in folate (folic acid), potassium, and Vit K
• has some beta-carotene (precursor to Vit A).
• provide some cholesterol-lowering benefits if steamed. 
• are low in fat and sodium
• are high in dietary fiber
• are high in protein

It is also claimed that they may have some role in DNA protection.

It is recommended that to benefit from brussel sprouts (and cruciferous vegetables in general), they should be consumed at least 2-3 times a week (serving size at least 1-1/2 cups).

Cooking and Preparation Tips:

Remove stems and any discoloured leaves and wash them. You may even leave them in cold water for a bit to remove any insects that may reside in the inner leaves. 

Some people prefer to cook them whole. However, to cook them quickly and evenly, I suggest you cut them in half, cut them in quarters or just cut an X in the bottom of the stem before cooking. 

Steaming is claimed to be the healthiest way to cook them. However, I often boil but if you decide to boil too, plan ahead and make sure you don't waste the water. I generally add it to a soup that I cook afterwards. 

Don't over cook them as it changes the texture and the nutritional values of them. 

BRUSSEL SPROUT SALAD RECIPE

Ingredients:

Brussel sprouts (cut in half or quarters)

Chopped parsley

Chopped dill (optional)

Red capsicum 

Lemon juice to taste 

Olive oil

Chilli flakes to taste

Black pepper (optional)

Salt 

Method: 

Boil the brussel sprouts and let it cool for a little while. Once warm or cold, add the rest of the ingredients and in less than 10 minutes, voila! Your salad is ready! Best served when cool. 

Enjoy something fresh today!

VINEGAR AS A SINK AND BATH TUB CLEANER

Mix half a cup of sodium bicarbonate with a glass of vinegar. Use it to clean your sink and bath tub. After that, pour some hot water on it and wait a few minutes before pouring some cold water on it.

HOMEMADE LEMONADE RECIPES

Homemade Lemonade


Ingredients:


4 lemons
2 cups of caster sugar
6 cups of water


Method: 


Mix your water and sugar as well as 1 sliced lemon in a saucepan before turning on the stove. Then, turn on your stove and bring it to boil on high heat. Once boiled, simmer for a few minutes and then leave it to cool down. When luke warm, put it through a sifter. After that, add the juice of the remaining lemons (3 lemons) to the mixture and chill in refrigerator before serving. 




Easy Lemonade


Ingredients: 


4 lemons
4 cups of water
1/2 cups of caster sugar (some people may prefer this amount to be 2/3 cups)


Squeeze lemons. Mix the lemon juice, water and the sugar well and refrigerate before serving.




Lemonade with Soda Water

Ingredients:

4-6 lemons (you need a cupful of lemon juice)

2/3 cup caster sugar

1 cup water

3 cups soda water

Method: 

Boil the lemon juice and sugar together for a few minutes making sure that the sugar is dissolved well. Leave the mix to cool. To serve, combine the mix with the soda water and add some ice cubes. 

Note: You can add some zest to these recipes if preferred. 

VEGETARIAN KOFTAS/POTATO PATTIES

These are the photos of some vegetarian koftas that were made for us on a visit to a beautiful family less than a month ago. I enjoyed them so much just like everyone else around the breakfast table that I had to take some photos and share the recipe with you all.

Note that the recipe normally includes some chopped parsley as well but on the day, the host family did not have any in hand, so these potato patties were made without parsley (they were still very delicious!).

Ingredients:

Boiled and mashed potatoes (about 4 medium sized)
Some stale/not fresh bread (inside) or some bread crumbs (about a handful)
1 egg
200g grated tasty or mozzarella cheese
Chopped fresh parsley
Salt
Cummin powder (optional)
Black pepper
Some oil (preferably olive oil) for shallow frying

Method:

Make a dough using all of the ingredients required except for bread/ bread crumbs. Add the bread/crumbs at the end and make sure it has a nice consistency; not too runny or doughy. Make patties and cook them in high heat. Be sure that the oil is already hot before you start cooking the patties.

Enjoy!

VINEGAR AS A WINDOW CLEANER

Add 2cups of vinegar into 1lt of warm water and use this mixture in window/glass cleaning.

HOMEMADE RICOTTA CHEESE

Below is a  video-recorded tutorial on how to make ricotta cheese using some fresh milk. It is quite easy to make your own and it does not consume much time. This is a must-try!

HOW TO STORE FRESH MILK

Recently, I have seen someone freezing milk for later use as she had too much milk to consume for a short period of time and she did not want to waste any of it. I did some research on freezing milk for long-term storage and it seems that you CAN freeze fresh milk if needed. Here is the instructions for you: 

• Use pasteurised milk only (if you have raw fresh milk, then first boil it and then let it cool). 
• Put your milk in a freezer safe container, bag or a glass jar for health and safety purposes (leave some room for expansion).
• Place it in your freezer for upto a month approximately.
• When ready to consume, thaw it. 

Note: It is claimed that when the milk is frozen and thawed, the texture of it changes slightly and becomes somewhat grainy. It is also mentioned in various sources that frozen milk's quality lessens when compared with fresh milk (unfrozen). This type of milk is best consumed in cooking even though it is fine to drink it as well. Frozen milk is totally safe to consume. 

LEMON AS A CLEANER

Here are some tested and recommended ideas for you to use lemon as a natural cleaning agent:

• Put 2-3 lemon halves (could be used lemons) into your kettle. Put water in it. Boil the water in the kettle a few times  at night and pour the water out in the morning.
• Clean your stainless steel pots with lemon halves. Just rub the pot with some used or unused lemon and then wipe it with a damp cloth. 
• Vinegar and baking soda/bicarbonate soda mixture makes a great polisher for your stainless steel products such as kettles, teapots, stainless steel pots. You can replace vinegar with lemon if you like. 

CHOCOLATE COATED KIWI and HOMEMADE CHOCOLATE

This is something that I have recently come across with on the internet. These chocolate coated kiwis would be a good substitute for packaged ice-creams and chocolates that are high in sugar and have many types of preservatives and artificial ingredients.

If you would like to make your own chocolate sauce, here are a few recipes for you:

Homemade Chocolate Sauce Recipe 1:

Ingredients:

Sugar - 3/4 of a cup

Flour - 1 1/2 tablespoons

(Unsweetened) cocoa powder - 1/2 cup high-quality

Milk - 1 1/4 cups 

Butter - 2 tablespoons

Vanilla - 1/2 teaspoon vanilla (or to taste)

Salt - tiny pinch

Mix the sugar, flour and the cocoa powder in a bowl until there is no chunks. In a pot, melt your butter in with milk and vanilla essence on medium heat. When the butter melts, start mixing your dry ingredients that you mixed together in a bowl slowly. Add a little at a time and whisk them until there is no lumpy bits. Put it on medium heat once again and stir until it starts boiling. Once bubbles come up, turn the heat down to low and simmer until it the mixture thickens. It only needs about 6 minutes of simmering. Add a little pinch of salt to bring out the chocolate flavour better and then the sauce is ready.

Homemade Chocolate Sauce Recipe 2:

Ingredients: 


Milk - 150ml (2/3 of a cup)
Cocoa powder - 220g (2 cups)
Butter - 160g (3/4 of a cup)
Water - 230ml (1 cup)
Flour - 30g (1/4 of a cup)
Sugar -120g (1/2 of a cup) - if possible use powdered sugar

Mix the cocoa powder with the butter and using a blender, make a fine paste. Heat up your water with the cocoa powder and butter paste in a pot and once hot (not boiled), take it off the stove. Add your milk, sugar and flour into the hot mixture and then mix them well until there is no lump. (If you would like to use it as chocolate, then pour it in some containers and freeze it for at least 5-6 hours).

Enjoy something sweet today!

HOMEMADE YOGHURT SOUP

During cooler days, I cannot think of anything better than some nice hot soup for meal times. This is definitely one of our favourite soups especially during autumn and winter. It is easy to make, doesn't take long to prepare and cook, and satisfies everyone in the family from our tiny baby to the eldest in the family. It is filling enough and if you'd like your dinner to be quick, healthy and light, then this is a real winner. It has both carbohydrates and protein in just right proportions.

This particular food originally comes from Turkish cuisine but it is altered slightly in different recipe books. Below is how we make it.

Our homemade yoghurt/rice soup

Ingredients: 

A cup of rice
A medium size bowlful of natural plain yoghurt
1 tablespoonful of wholemeal or white plain flour
Ground mint
Salt
Hot chilli pepper flakes (optional)
Olive oil (optional)

Method:

Version 1: Boil rice in plenty of water in a pot until the rice is cooked. In a bowl, mix the yoghurt with the flour well and then slowly pour it into the rice. As you do so, keep stirring. Once it starts boiling again, turn the heat down to low and let it simmer for 5-10 minutes (so that there is no raw flour smell in the soup). Add in your salt, chilli flakes and mint just before taking it off the stove.

Version 2: Boil rice in plenty of water in a pot until the rice is cooked. In a bowl, mix the yoghurt with the flour well and then slowly pour it into the rice. As you do so, keep stirring. Once it starts boiling again, turn the heat down to low and let it simmer for 5-10 minutes (so that there is no raw flour smell in the soup). Add in your salt. In a saucepan, heat up some oil (1-2 tablespoons) and cook the pepper flakes and mint in it for a minute or until it starts changing colour. After that, pour this mixture onto the soup and it is all ready to serve.

Note: The recipe above takes less than half an hour to be prepared, cooked and served.

MR. HUBBY IN THE KITCHEN: Homemade Pancakes and Blueberry Sauce

Today is ANZAC Day, therefore a public holiday here in Australia. ANZAC stands for Australian and New Zealand Army Corps. If you would like to read more about it, here are some recommended links for you:

http://www.awm.gov.au/commemoration/anzac/anzac-tradition/
http://en.wikipedia.org/wiki/Anzac_Day
http://www.dva.gov.au/Pages/home.aspx

Today, we were able to have breakfast as a family and our menu was consisted of weetbix with blueberries (for Miss Junior), some homemade pancakes, a blueberry sauce and some fruit salad (for the rest of the family).

As I have mentioned in my writing titled 'Sunday Special' as well, we are so lucky to have such a talented and adventurous cook, Mr. Hubby, at home. He definitely needs a whole team of cleaners after him but lets leave it there as it is not today's topic.

This morning, we all couldn't get enough of his food once again. The recipe of his pancakes and blueberry sauce as well as some pictures are below for you.

Homemade Pancake

Ingredients:

• 2 eggs
• 2 glasses of milk
• some melted butter (about 50g)
• 1 teaspoon baking/bi-carb soda 
• plain flour 
• orange zest (optional)
• some spray oil for cooking

Method: 

Beat the eggs until fluffy. Add milk, butter and bi-carb soda and start adding flour as you whisk. You need to aim for a creamy consistency and once you have it, no more flour is needed. 

Heat up your pan with a small amount of spray oil in it. Once hot, pour in some of your pancake mixture and cook it in high heat. When starts having some bubbles on it, it means, it is time to turn it upside down and cook the other side. It only takes seconds or a few minutes to cook a pancake, so make sure you don't walk away once you put it in the pot. We like it nice and thin. So, you may need to make a few of them per person. Best served hot.

Homemade Blueberry Sauce

Homemade no-sugar blueberry sauce

Ingredients:

• Blueberries (we used organic blueberries)
• Water (half the level of blueberries)

Method: 

Put the blueberries with a small amount of water into a saucepan and heat it up. Once boiled, you can lower the heat and simmer it for a few minutes until it forms a sauce-like consistency. Best served hot. 

Excuse the dirty plate please. This is Mr. Junior's plate after eating his pancakes. This is his own design.

Note: Have you noticed that there is no sugar or salt in any of the recipes above? Make your own and see if there is ever a need for any of it in these recipes. 

RICE SALAD

This is an easy to make salad that is not only tasty but is also very healthy.

Ingredients:

Pilaf/pilav
Boiled peas
Grated carrots
Gherkin slices
Finely chopped dill
Lemon
Salt
Olive oil

Once your rice/pilaf is cooked, put it aside to cool down and in the meantime, you can prepare the rest of your ingredients. Once they are all ready and cooled down, mix them all together and add your dressing lemon, salt and olive oil to taste.

This makes a great side dish or lunch even on its own. You can make your pilaf the day before and mix the rest on the day of serving. You can also use your leftover rice (preferably pilaf) to make this salad.

Have something fresh and healthy today!

A HEALTHY OPTiON TO A SUMMER DESSERT

Our frozen grapes

This dessert is new to us. We are used to frozen berries and mangoes but we have never thought of freezing grapes until we were given a lot of organically grown purple grapes and were desperate to find solutions to consume them without any waste at some stage this year.

You can use your favourite organically or biodynamically grown grapes (could be any type) but we tried it with the freshly picked purple/black grapes (if you would like to read about the principles of these two types of farming, read this). These grapes with seeds grow in bunches and they are pretty fragile. Once they are cooked (meaning changed its original colour of green to purple or black), you need to pick them and once they are picked, they don't stay fresh long. That is why, they are a great type of fruit to share with family, friends and neighbours.

Fresh grapes

These grapes are extremely healthy and they are specifically recommended to be eaten with the  seeds even though it is possible to peel and also discard the seeds while eating. I will do an entry on the goodness of it in the future but for the moment, lets move on to the topic of today's entry, an alternative consumption idea for your grapes.

How to make it:

Wash the fresh grapes
Place them in the freezer
Eat when frozen!

This makes a great little snack or can be served as a dessert. 

Enjoy something delicious today!