Quick, Deeply Flavoured Stocks

My thinking about broths or stocks for soups has changed over the years. Once I regularly made vegetable stock from off-cuts and peelings, supplemented by chopped vegetables to get the right balance. I made loads of light Asian style broths and more layered all-in stocks for soups, risottos, and the like. There were miso based…

Recipe: How to Make Bechamel Sauce | White Sauce

Bechamel is a classic French sauce made from butter, flour, and milk, stock or wine, made to compliment the foods they are served with. Sauce Bechamel, a gorgeous creamy sauce, has a number of traditional variations. In addition (and every French person might turn in their grave over this) it is very common in parts…

Blending Fruits and Vegetables in Your High Speed Blender

The Vitamix might be one of the best purchases I have made for the Kitchen. It has been a surprise to find that it is used several times a day. And one of the best parts is its self-clean function – cleaning the blending jugs is a no-fuss activity. One of its key features is…

Ingredients: Black Barley

Black Barley is a heirloom grain, and has remained unchanged, farmed for generations in small batches and prized for its flavour, colour and nutritional value. Originating in Ethiopia (but now also grown in several countries), black barley is the only grain that can go from field to fork without being processed. That is because the…

Recipe: Two Ways to Make Quince Leather

Let’s get real about a couple of things. Fruit Leather is delicious.. Fruit Leathers can be made from scratch but are best made from leftover bits of fruit and juice from making pastes, jams, jellies, molasses, etc. And finally, and importantly, when you nibble on fruit leathers it is primarily fruit flavoured sugar. But then,…

Recipe: How to Make Dried Mango and Mango Fruit Leather

If you can buy mangoes by the box in peak season when they are at their cheapest, it is easy to dry them in a dehydrator to make sweet chewy snacks for the rest of the year. Two different snacks can be made at the same time. Slices of the mango cheeks are dried for…

Cooking: How to Freeze Okra

Okra piles up in Late Summer and Autumn – it is abundant and if you have your own plants there is more than you can eat. In the green grocers it is consistently cheap and plentiful, with my local green grocer having a large bin of it that is constantly restocked. One way to use…

Recipe: Autumn Freezing and Easy Preserving for Winter Use

Now is the time to be freezing the last of Summer produce so that you can continue to use them in winter. We adore all sorts of pastes and purees suitable for freezing that we can drop into Winter stews, coat Wintery pasta dishes, bubble in Winter Soups and chop into all sorts of dishes….

Recipe: How to Make Crispy Fried Ginger and Ginger Chips

Crispy Fried Ginger is a great garnish for vegetables and rice. It is easy to make and adds volumes of flavour. Keep a bowl of these, along with crispy garlic, curry leaves, sage and shallots, right next to your stove. You might like to also look at Crispy Garlic, Sage and Curry Leaves. Try this…