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Aïoli is a Provençal emulsion sauce of garlic and olive oil. According to Larousse (p5) the name derives from ail meaning garlic and oli for oil. Alioli originated in Spain in the 1st Century AD. It is traditionally served with cold poached fish, bourride, hard-boiled eggs, salads, snails, cold meats, boiled beef and mutton. I have made a … Continue reading Black Garlic Aïoli
Tahini paste is a condiment widely used in many cuisines from Lebanon to Bulgaria. This Levantine ingredient can be served out of the jar as a dip or added to aubergines to make baba ghanoush. In Mediterranean dishes it may be added to yoghurt and seasoned with sumac to form a sauce. Head straight on … Continue reading Tahini Paste
Originating in Iran, pomegranates have been grown for thousands of years. I can remember picking the ripe fruit off my grandfather's tree to enjoy as a summer treat. The arils and juice can be used for a variety of recipes, both sweet, savoury and alcoholic. This pomegranate concentrate can be used as the base for … Continue reading Pomegranate Concentrate
Shmaltz is the Yiddish word for poultry fat. It is from Ashkenazi cuisine and in its usual form it would be rendered chicken or goose fat. However, in order to have a pareve spread for use with meat a Jewish household needs vegetarian schmaltz. Head straight on to the recipe for Vegetarian Schmaltz ♥ Kashrut … Continue reading Vegetarian Schmaltz
According to my Curry book, the process of clarifying butter to produce ghee makes it an excellent cooking medium able to withstand high temperatures and constant reheating. It also prevents it from going rancid, an important consideration in hot countries. Head straight on to the recipe for Ghee ♥ There is a saying that the wind … Continue reading Ghee | Clarified Butter
This recipe for fresh pink peppercorn mustard came about when I was testing Mariana's recipe in the Taste magazine (July 2014, page 90) which did not work. I am loathe to throw anything away and so used up what I had made. My next batch is reminiscent of the freshly pumped mustards we have tasted at the … Continue reading Fresh Pink Peppercorn Mustard
To me, Christmas morning has to start with mince pies. I like to make my own and before I can bake, I make Christmas mince. The longer I leave it to stand, the better the Brandy infuses into my mixture. Head straight on to the recipe for Christmas Mince ♥ Some things, like this Christmas … Continue reading Christmas Mince
I think some people walk through life with rose tinted glasses, not realizing how their actions and decisions affect others. I recently attempted to acquire a new supplier. The owner insisted on coming to meet me before providing me with a discount structure. He made an appointment and then did not pitch for it. Three no … Continue reading Rosé Apple Sauce
I am a great list maker and to that end, I have a shopping list on the fridge to be added to when something needs replacing. Then there is the holiday packing checklist that gets used every time we travel. I have lists of books to buy, and mustards we have in the fridge, and … Continue reading Tarragon Oil
In this recipe for raspberry curd, I share my secret for separating eggs and what I do with my egg whites when I don't them straight away. Everyone has their own method of separating eggs and I most certainly can say that I have tried a few! I have an old fashioned egg separator that … Continue reading Raspberry Curd
Dave and I have been building our house for a decade. Dave has done as much of the work himself as he possibly can, when he has the time. In December he decided to start working on the wooden floor in our study. We did the flooring for our cottage bedroom ourselves and it was … Continue reading Blueberry Vinegar
I recently read an article titled 10 habits of the happily married (Fairlady February 2015) where couples were advised what it takes to make a marriage work and were given daily challenges. Some of these included speaking up; laughing together; being attentive; being kind; and appreciating. The daily challenge for the last one was to make … Continue reading Pistachio Paste
I was having a discussion with someone the other day, whose argument was faulty. He stated that he could see no reason why a manufacturer should refuse to sell to the consumer. As a person who runs a wholesale company, as well as having my own retail business I totally understand why this happens. A … Continue reading Chrain | Fresh Horseradish Sauce
There is a new television program here called Stalker that I am watching and loving. Strange really, as I have been stalked. I house sat for a couple in a very large house, that was situated on a very large property. I lived there all alone, and did not worry about it at all. Dave was … Continue reading Vanilla Sugar | Easy To Make At Home
Using the flowers of my nasturtium plants, I made Nasturtium Jelly. Nasturtium is an Indian cress and has large, shield shaped, peppery leaves and cheerful, helmet shaped flowers in yellow, orange and red. These flowers make an attractive, edible garnish. (information sourced from The Complete Book of Herbs). I tossed a packet of seeds into the … Continue reading Nasturtium Jelly
Praline is a great addition to chocolates when making truffles. With just two ingredients needed, you should be able to whip this up easily. When I was 7 I knew that I could play at my friend Angie's house if her mother was in a good mood. I knew that if I hurt myself I … Continue reading Praline
I have an acute sense of smell and so I don't like it when my shower gel smells like soap, or my candles smell of wax. This may sound strange but it is the way it is. I rely on my sense of smell to tell me when the fructose is at the right stage … Continue reading Dulce De Leche
Vinegar, when tasted alone leaves a sour taste in your mouth. But when added to a salad dressing can be sweet. I wish I knew what to add to this sour situation to change it around and make it good again. I made this tarragon vinegar shortly before my tarragon died back. We had such an … Continue reading Tarragon Vinegar
To me, making kale pesto is one of the best ways to use this vegetable. If I could have any undercover job in the world I would choose to be a traffic officer. I don't want the tedious chores like directing traffic, manning roadblocks or speed traps and checking drivers' licenses. I want to be … Continue reading Kale Pesto
Herb oils are easy to make and so versatile to use. Here I provide you with a recipe using fresh oregano to make your own oregano oil. But you can use any herb that you have growing in your garden. Many people think that taking a tortoise out of the wild and bringing them home … Continue reading Oregano Oil