Watermelon, Feta & Mint Salad

Watermelon, Feta & Mint Salad

Watermelon, Feta, Mint & Olive SaladWatermelon, Feta & Mint Salad

After being scarred as a child by too many salads finished with apple, twists of orange, sultanas, etc, for years I would eat fruit in a salad unless it was for pudding. My brother’s girlfriend, however, changed my mind by making me a delicious salad with bitter greens and nectarines. I was hooked, and started looking around for salads with a hint of fruit.

Here’s an unusual salad that I first had years ago when I was backpacking through Turkey. I’d forgotten about it until I saw something about watermelon and mint, and I remembered this yummy little number.

Watermelons have been so delicious lately, that I decided to make this one for some Chinese friends coming around for a barbecue. Needless to say, they loved it!


Quarter of a seedless watermelon (I find these are less woolly)

Bunch of mint, roughly chopped

200g of feta cheese

black olives (kalamatas are good here)

Chop the watermelon into chunks about 2-3cms square. Lay it out onto a big platter.

Crumble the feta, scatter the mint and olives, and then toss it through gently with your hands.  Serve cold – so refreshing!

I’ve seen versions of this made with lime juice, olive oil and red onions, but limes are usually so expensive that I just don’t bother. It’s pretty yummy as it is.

I’ve also skipped the olives and just had this as a feta, watermelon and mint salad. This version is super yummy for breakfast with hardboiled eggs, flatbread and coffee!



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Fresh Tomato Pasta

Fresh Tomato Pasta

Fresh Tomato PastaFresh Tomato Pasta

One of the simplest, easiest, and yummiest pasta dishes around!

Last year we grew our own tomatoes, and had a glut of them come the end of summer. This year I didn’t bother growing my own, but our lovely local greengrocer had gorgeously ripe, sweet tomatoes in just about every week.

It’s such a summer dish, as you really can’t make it without the freshest, ripest tomatoes!


fresh, ripe tomatoes – about 1 1/2 per per person

garlic cloves – about 1 per person

olive oil

bit of butter



Chop the tomatoes up roughly. I don’t bother to deseed them, as I like the extra sauce you get, but feel free to do so if you don’t want the sauce quite as watery.

Pop them in a saucepan with the peeled and chopped garlic, and a lug of olive oil. I’m completely guessing here, but I think about half a cup for four people. Turn the heat under the saucepan to low. You don’t really want to cook this sauce, it’s more about warming it through.

Put the pasta on to cook. We only ever do this with spaghetti, but I’m sure you could do it with anything if you’re not a purist! Smaller shapes would work for toddlers, too.

Just before the pasta is cooked, add a couple of knobs of butter to the sauce, stir and season to taste.

Drain the pasta, pour the fresh tomato sauce over it and sprinkle with torn basil leaves. Grate over some parmesan, and serve with a salad and some nice crusty bread.


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ANZAC Biscuits – a brief history and an original recipe

ANZAC Biscuits have a long association with Australian and New Zealand Army Corps  – dating back to the first World War.

The army biscuit known as ANZAC biscuits are kind of like the old ship’s hard tack. They have a long shelf life, and were often eaten as a substitute for bread. Unlike bread, though, the biscuits are very, very hard, and some soldiers preferred to grind them up and eat them as porridge.

It is claimed that these biscuits originated when they were made and sent to soilders abroad by their loving wives and mothers – they contained ingredients that did not spoil easily and they kept well during naval transportation.

The ANZAC biscuit that is still popular today is somewhat different. You can make them crunchy, or soft and chewy. They’re great for dunking in your tea!

I found this recipe on the Australian War Memorial Web Site and it is a original recipe provided by an ANZAC who was present at the Gallipoli landing.


  • 1 cup each of plain flour, sugar, rolled oats, and coconut
  • 4 oz butter
  • 1 tbls treacle (golden syrup)
  • 2 tbls boiling water
  • 1 tsp bicarbonate soda (add a little more water if mixture is too dry)


1. Grease biscuit tray and pre-heat oven to 180°C.
2. Combine dry ingredients.
3. Melt together butter and golden syrup. Combine water and bicarbonate soda, and add to butter mixture.
4. Mix butter mixture and dry ingredients.
5. Drop teaspoons of mixture onto tray, allowing room for spreading.
6. Bake for 10 to 15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks.


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Basic Bruschetta Recipe

Basic Bruschetta Recipe

This basic bruschetta recipe is so easy, and it’s great for using up that glut of summer tomatoes. It’s a very easy recipe to adapt, too.

This weeks’ recipe is from Kirstie here at Hello  Charlie.

My summer veggie patch is usually well and truly finished at this time of year. The hot summer has usually burnt off the plants and cooked everything while it’s still on the plant. Not this year. The unseasonal Melbourne weather means that we are only now just starting to enjoy my tomatoes and monster zucchinis.

I have so many tomatoes at the moment, and I thought I would share my favourite way of eating them with you – bruschetta.


  • A couple of slices of bread per person
  • A couple of tomatoes per person
  • Good olive oil
  • Garlic
  • Handful of Basil

Use whatever bread you have available although it is delicious on sourdough or ciabatta. I often omit the basil too purely because I have parsley growing at home and it still gives me that fresh home grown flavour.

I also have to say I love nothing better than a dash of balsamic vinegar… gives the tomatoes a nice ‘kick’!

Chop the tomatoes roughly, and mix with a drizzle of olive oil. Mix through the shredded basil and season with salt and pepper.

Grill both sides of the bread and rub with the cut clove of garlic while the bread is still hot. Spoon the tomato mixture over

drizzle with some more oil and eat!