Amoré Cucina

10-12 prickly pears (about a kilo)
1 lemon, thinly sliced
1 orange, thinly sliced
1 lemon (juice)
1 orange (juice)
Sugar (half the weight of the fruit)

Carefully peel the prickly pears.
Using a fork press each pear through a seive, leaving all the seeds in a bowl for use later.
Weigh all the pureed fruit, juice and slices of lemon and orange and add the sugar (should be half the weight of the fruit).
Place in a pot (approx 5 Litre) ready to cook. Place all the seeds into a muslin cloth and tie it up tightly.
Add the seeds to the pot.
Bring to a boil then allow to simmer, stirring constantly.
Cook for approx 30 minutes or until setting point is reached.
Pour the hot marmalade into clean jars and seal them at once.
Allow to cool.

Serve on toast or fresh warm bread.
Ideal with tasty cheese!

In Melbourne, Australia, the fruit of the cactus Opuntia ficus-indica are in season February-May and are available at fresh fruit and vegetable shops. Handle with care and don’t put them in the fruit bowl with other fresh fruit!

2 cups pumpkin, peeled diced into 1/2 inch cubes
2 tablespoons olive oil
200g feta, or goat’s cheese
salt and pepper
100g walnuts, toasted, finely chopped
¼ cup extra virgin olive oil
1 tablespoon chopped fresh sage or basil save a few extra leaves (to garnish)

Toss pumpkin in 2 tablespoons olive oil.
Place in a large baking dish lined with baking paper and bake at 200c for 25 minutes or until tender.
Combine feta, oil and sage in a small bowl.
Transfer cooked pumpkin mix to a large bowl, add the walnuts and salt and pepper; crush mix lightly with a fork.
Spread feta or goat’s cheese mixture on toasts, top with pumpkin mixture and garnish with a sage or basil leaf.

Left-over in risotto with creamy blue or Parmesan cheese.