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,…
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…
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…
If you are a fan of the Greek dish dolmada (dolma) – stuffed grape leaves – or of baked vine leaves with cheese, you will be glad to know that you can easily preserve the young and tender vine leaves for cooking with throughout spring and summer. They won’t be salty, like the store-bought tins…
South India, especially Tamil Nadu, has a culture of drying vegetables, mixtures of lentils and spices, and pastes made from rice, sago and similar. This is sensible of course – it preserves summer produce for use throughout the year, and thus in leaner seasons they extend freshly available ingredients and provide additional taste and texture….
My fridge is ALWAYS full of pickled lemons. Always. I have several different recipes that I cycle around. Here are 2 of them.
Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. Enjoy!
One of the best uses of quince there is, along with tangy quince jam!
Here, we don’t often think of making jams and jellies from apples. Today’s post has 2 ways of doing just that. Apple Honey is made from apple leftovers – cores and peels and seeds.
I have several variations for oven dried tomatoes. Here is first recipe that I ever used for making beautiful succulent intensely flavoured dried tomatoes. Enjoy!
This is a gorgeously herby tomato sauce with an Italian swagger.
I make this recipe every year and freeze it for the winter months.
There was a period of time that I made small amounts of strawberry jam often, using the microwave. It took about 10 mins or so to make, and was gorgeous. I made it in the middle of the night when I could not sleep, and when we grew our own strawberries.
Suffering from a glut of strawberries yet? No problems. Make strawberry syrup.
When pickling lemons and limes, it is important to have the correct temperature and salt-to-water ratio to encourage the growth of valuable pickling bacteria and discourage those that cause spoilage.
Anders Ousback was well known as a lover of food and wine, and this Relish of his was well known.
It’s that time of year again when tomatoes are prolific and sweet tasting. As autumn emerges from under Summer’s cloudless skies and the heat of Ms Summer dissipates a little, tomatoes come into their own.
Oh the subtle beauty of the Cooper Basin in the remote areas of South Australia! Not so subtle is Kim Chi, that Korean staple!
You can still make Kim Chi if you are vegetarian. It’s an amazing dish, and I try to make it often, to snack on and add to dishes.
You can make kim chi at any time of the year, from a whole range of vegetables including cabbage, daikon radish, watermelon radish, turnip, carrot, fennel, cucumbers. Mix and match.