Most people start their fermentation journey with sauerkraut. It is such a simple and tasty ferment with a long history and the flavour combinations are seemingly endless.
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Shakshuka Eggs with Goat Fetta and Fresh Herbs
Packed with antioxidants and protein there is no more vibrant and tasty start to the day than Shakshuka eggs. Although traditionally eaten at breakfast they have become a firm favourite in our household, we often make them for a quick, tasty dinner.
Roast Capsicum and Red Lentil Soup with Coriander Oil
This is one of my favourite soups. It has a hearty flavour making it perfect for a meal. Black roasted capsicum adds a sweet earthiness to the soup and the coriander oil is fresh vibrant way to round it off. The much maligned lentil is actually a nutritional powerhouse being a good source of protein,…
Natural Sweeteners – Not So Sweet?
There is a worrying trend across wellness oriented food blogs and magazines to offer endless “healthy” and natural sweet treats. You have seen the pictures choking Instagram and Pinterest feeds – raw vegan paleo caramel slice, cacao peanut butter cups, raw cashew cream “cheesecake”. It appears that this is what all the healthy bods are…
Book Review: The Art Of Fermentation
My nan and her enthusiasm for natural remedies and whole foods influenced my life path and introduced my palate to the funky gorgeousness of fermented and pickled food. Since my childhood I had always been hungry for these tastes and was therefor thrilled to come across a copy of Wild Fermentation by Sandor Katz in…
Lemons: Three Simple Ways To Preserve The Harvest
Local lemon trees are groaning under the abundance of fruit and everybody knows that I love lemons so my kitchen is overflowing too! I do nothing fancy when preserving, I just want to capture the clean flavour and conserve the nutrients of these beautiful fruit. Freezing the juice and the rind and preserving the whole…