Jane's Delicious Garden Blog

Rex Union Marmalade. 

Posted in Garden Diary by Jane Griffiths on the July 2nd, 2018

It’s marmalade making month

I have a pocket of Rex Union oranges. Their claim to be “the World’s Best for Marmalade” is no hollow boast. They make the most delicious tangy marmalade. You can read more about their history here.

I have recently heard that the new owner is looking after the trees and hopefully they won’t die out. Rex Union oranges are available from Cheese Gourmet.

My easy marmalade recipe

* Put 6 whole washed oranges in a pressure cooker and add water to half cover. 

* Cook on high pressure for 20 mins and leave until steam is released. (If you don’t have a pressure cooker, place whole oranges in a pot, nearly cover with waterand boil until soft.)

* When cool enough to handle, cut oranges into segments, remove any pips and thick pith. Slice finely. 

* Mix chopped oranges and the cooking water together. Measure how many cups there are and measure equal number of cups of sugar. 

* Mix together in a large pot. Stir over low heat until sugar is dissolved. 

* Increase heat to high and boil quickly, stirring often, until it reaches the wrinkle stage. 

* Spoon into sterilised bottles and seal.

6 oranges makes approximately 12 X 250 ml bottles.

Psychedelic Salad

Posted in Garden Diary by Jane Griffiths on the June 22nd, 2018

The watermelon radish has to be one of the most striking vegetables I have ever seen. Tonight I made a salad of watercress, sliced watermelon radish and papaya. I served it with thin slices of ribeye steak drizzled with a dressing of olive oil, lemon juice, roast cumin seeds, five spice powder, sugar, salt and pepper. 

Most Deeelicious. 

Watermelon radish are an heirloom variety of daikon radish. They are as easy to grow as normal radishes, but take a bit longer to mature. They are super crisp with a mild peppery sweet flavour. 

Salmon, watercress, avocado and nasturtium. 

Posted in Garden Diary by Jane Griffiths on the June 20th, 2018

The wetland pool is overflowing with watercress. A perfect peppery green for cold weather. 

Tonight’s meal: pan fried salmon with  lemon and garlic butter on a  bed of watercress with avocado and nasturtium flowers and seeds. Served with roast baby potatoes and steamed beans and pattypans. 


  1. Season a salmon fillet with pepper and salt.  Set aside. 
  2. Place watercress on a plate. 
  3. Add chunks of avocado. 
  4. Add butter to pan and cook the salmon on both sides until just browned but still pink inside. Remove from pan and place on watercress. 
  5. Add a little more butter to the pan and add sliced nasturtium seeds and a sprinkle of garlic powder. Stir through over heat for about 30 seconds. Add juice from a lime, stir through and pour over salmon. 
  6. Add nasturtium flowers and serve with the potatoes and vegetables. 

Curried Pumpkin Fritters

Posted in Garden Diary by Jane Griffiths on the June 5th, 2018

I was given this very beautiful French pumpkin by Cliff Rosen of the Let It Grow Foundation. 

Tonight I made spicy pumpkin fritters served with a vegetable coconut curry and black rice. Most yum yum. 



  • ¼ cup stone ground flour
  • ¼ cup coconut flour
  • 2 tsp baking powder
  • 1½ Tbs Cape Malay curry powder
  • 1 teaspoon pul biber
  • Pinch of salt
  • 1 cup cooked pumpkin
  • 2 large eggs beaten


Whisk all the dry ingredients together. Mash the pumpkin and mix with beaten eggs. Add to the dry ingredients and mix together. Add spoonfuls to hot oil. Cook on one side til golden, turn and repeat. Drain on paper towel. Serve with chutney. 

One pot ease

Posted in Garden Diary by Jane Griffiths on the May 20th, 2018

Perfect for a chilly autumn night, this  is a delicious balance of meaty beans, flavourful chorizo and sweet potatoes. 


  • Sweet potato, cut into chunks
  • 1 – 2 tablespoons pul biber (red pepper flakes)
  • 100 grams chorizo, sliced into rounds then cut in quarters
  • 1 onion, sliced
  • 3 cloves of garlic, chopped
  • 1 teaspoon cumin
  • Can of black beans, rinsed 
  • Beer (a cup or two)
  • Cherry tomatoes (10 – 12) cut in half
  • Chopped mustard, mizuna and bok choy leaves
  • Fresh coriander


  1. Toss the sweet potatoes with olive oil and some of the pul biber and roast at 200° until tender. 
  2. Cook chorizo until it is almost crispy
  3. Add  the onion and cook, stirring, until onion is soft. 
  4. Add garlic and cumin. Cook for few minutes more. 
  5. Add the beans and stir through. 
  6. Add beer and bring to the boil, reduce heat and simmer til beer is almost dissolved. 
  7. Add tomatoes, stir through and simmer til slightly softened. 
  8. Sprinkle the sweet potato with a little more pul biber. 
  9.  Add the sweet potato to the bean mix and stir through. 
  10. Place a good handful of the chopped greens in the bottom of each bowl. Top with spoonfuls of the sweet potato and bean mixture. 
  11. Top with coriander and serve with warm cornbread and chunks of avocado. 

Arroz con Pollo

Posted in Garden Diary by Jane Griffiths on the May 17th, 2018

Because I made corn bread I made this to go with it. Most delicious and perfect for a cold night. 


  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon pul biber (hot pepper flakes)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon roast cumin powder 
  • Eight free range chicken pieces (thighs and drumsticks) 
  • 2 onions, sliced
  • ¼ cup diced bacon 
  • 5 cloves, chopped
  • 1 cup long grain rice
  • 1 cup chicken stock 
  • 1 can diced tomatoes 
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 teaspoon sugar
  • 3 courgettes diced 
  • Salt to taste

Mix the first six ingredients together in a bag. Add the chicken pieces and toss to coat. Heat olive oil in cast iron casserole and cook the chicken until browned on all sides. Remove from heat and set aside. Add onions and bacon to pan and cook until onions are soft and golden. Add garlic and cook for a few minutes more. Add the rice and cook, stirring, for about 2 minutes. 

Add the chicken stock, tomatoes,  tomato paste, water and sugar. Stir through and add salt to taste. Bring to the boil. Nestle chicken pieces into the rice, cover and reduce heat to low. Simmer for 25 minutes. Uncover and fluff rice with a fork. Add courgettes and stir through the rice. Cover and place in oven at 150° C for half an hour. 

Serve with corn bread, sliced mustard and rocket leaves, slices of avocado and coriander leaves. 

Cornbread with farm yellow mielie meal.

Posted in Garden Diary by Jane Griffiths on the May 17th, 2018

I discovered a bag of yellow mielie meal in the back of my freezer a few days ago. My Mom gave it to me – she had bought it from a Midlands farmer.  I grew up eating yellow mielie meal porridge for breakfast and it was one of Mom’s comfort foods. But when I found the bag I thought I’d try making mielie bread with it – another of my Mom’s favourite things. It worked out perfectly – delicious flavour with a great texture. 

Here’s the recipe. 


  • 1 cup stone ground flour 
  • 1 cup yellow mielie meal
  • 2 tablespoons brown sugar
  • 2½ teaspoons baking powder
  • ¾ teaspoons salt
  • 2 jumbo free range eggs
  • 1 cup buttermilk (or milk mixed with yoghurt and juice of 1 lime)
  •  ¼ cup melted butter
  • ½ cup chopped hot pickled jalapeños. 


Mix all the dry ingredients together in a bowl. 

In another bowl, beat the eggs until smooth. Add the buttermilk, melted butter and chillies. Mix together well. 

Add wet ingredients to dry and stir until smooth. Pour into buttered mini loaf or muffin pan and cook at 200° C for 20 – 25 minutes, until browned and a wooden stick poked into the middle comes out clean. 

Turn onto wire rack to cool (although they are also really yummy warm). 

Meat free Monday curry

Posted in Garden Diary by Jane Griffiths on the March 26th, 2018

Delicious curry doesn’t require hours of cooking.  This takes about 45 minutes.  The trick is to roast the butternut separately. 

Butternut and Eggplant curry 

* Dice butternut, toss with olive oil and Cape Malay curry powder. Roast at 200, turning occasionally, until soft and browned. 

* Slice two red onions and cook over medium heat in olive oil, stirring. 

* After a few minutes add 1 medium  eggplant, diced. Cook for few minutes more.

* Add chopped garlic and ginger and a little more oil if needed. Cook few more minutes. 

* Add two medium tomatoes, diced. Stir through 1 Tbs cumin, 1 Tbs coriander, 1 Tbs red pepperand 1 Tbs dried mint plus salt to taste. Cook until fragrant and then add a cup of water. Bring to the boil, reduce heat and  simmer until water is reduced. Mush the tomatoes a bit so they break apart. 

* Add scant half a cup of dessicated coconut and a can of drained chickpeas. Stir through and add the cooked butternut. 

* Just before serving mix in sliced fresh baby spinach and fresh chopped coriander leaves. 

* Serve with long grain rice, poppadoms, plain yoghurt and Nataniels’s Briyani chutney. 

Stir fried rice with a difference

Posted in Garden Diary by Jane Griffiths on the March 16th, 2018

Stir fried rice is one of my comfort foods. From a simple snack of just rice and egg, to a far more robust meal with cashew nuts, chicken and loads of vegetables, it is always satisfying. 

Tonight I mixed it up a bit and created a different version – and it was deeeelicious!! A vegetable stir fry topped with crispy egg rice, with a chilli sauce sprinkled on top. 

Start by making the chilli sauce:

  • Finely chop a jalapeño or two and put in a bowl with the seeds. Add 3 Tbs of fish sauce, juice of one lime and 1.5 Tbs Verjuice (or sugar dissolved in hot water). Set aside for flavours to develop. 

Stir fry the vegetables (you can use any you have)

  • Slice long purple eggplants into thin rounds and stir fry in peanut oil 
  • Add cubes of zucchini and slivers of garlic. Stir fry. 
  • Add kernels of one sweet corn and a sliced black mushroom. 
  • Add soy sauce to taste and sprinkle with Japanese chilli (nanami togarashi) to taste. 
  • Add roughly chopped cabbage. 
  • Remove from heat and keep warm. 

For the crispy rice:

  • Heat peanut oil in a wok. Over lowish heat add cooked long grain rice. Cook, stirring often,until it begins to turn brown. 
  •  Whisk two eggs  with a fork and add a dollop or two of soy sauce.  
  • Pour eggs over rice and turn heat up slightly. Keep stirring, scraping egg and rice mixture off the bottom of the pan as it cooks, until the egg is completely cooked. Add crisp fried onions and stir through.

Serve vegetables in the bottom of a bowl, topped with the rice. Sprinkle with the chilli sauce to taste. 

Jozi morning

Posted in Garden Diary by Jane Griffiths on the March 15th, 2018

We had to go to the Fox street Magistrates’court house this morning. 

Popped into 1 Fox afterwards to Urbanologi. 

It was a bit too quiet and early to eat there so we just took some pics. 

And then went to the House of Schwarma in Fordsburg, which is always buzzing, no matter what time of day. 

Their delicious Saj  bread is made throughout the day outside the restaurant. 

Love this city.

Next Page »