I found a recipe for dolmades… I love dolmades! This recipe uses nasturtium leaf as the wrapper, rather than the usual grape vine leaf. I have been trying to use things from the garden that the possums and bandicoots don’t eat, my reasoning is that if I can get my family to eat what does grow here, I won’t have to be disappointed by trying to grow what they will eat, but I fail at growing.

I harvested about 20 leaves from the nasturtium plants… there were plenty. I also cut a few flowers to add to the stuffing mix while I was there.

Then I put a cup of rice and a handful of dried peas into the hay box cooker with enough water to cover. I put it on the stove and got it boiling before popping it all into the container.

While the rice cooked, I fried some onions, grated carrot and garlic with some sundried tomato and pepper. I also added some paprika at the last minute.

When it was all cooked, I chopped the nasturtium flowers and a cup of spinach (and other green things) and stirred the lot in together.

Rolling the stuffing up in the leaves with a bung hand was a mission, but I got it done in the end.

Lastly, I poured about 3/4 cup of vegetable stock over the little bundles in my Dutch oven and put it in the oven on medium heat for 40 minutes.

The result was a great tasting dolmade that had a very weak wrap. They taste spicy and flavourful, and are filling, so I think I will make them again.