Everyday Recipes For Busy Makers
Here are my favourite recipes for preserves! These include jams, jellies, pickles and fermented foods.
I don’t particularly like eating apples, but I do enjoy a cup of applesauce. I love the sweet, pudding like texture it has and when it’s sprinkled with a bit of cinnamon I’m even happier. And while applesauce is easy enough to find in the Read more…
Bread & butter pickles became popular during the Great Depression when they were eaten in sandwiches with only butter because there was nothing else. But this year I decided to make these because they’re just so good! These pickles are sweet and crunchy with bursts Read more…
If you love the mouth smacking tang of pickles, then you have to try these addictive honey pickled beets. They couldn’t be easier to make as they don’t require any canning. And because beets are so cheap, you can always have jars of them in Read more…
Have you ever been there? You want to preserve your bumper crop of cucumbers by making pickles. You decide to try the fermented version and everything is going great. After a few days you see them bubbling–just what they should be doing. And when you Read more…
An idli is a soft & fluffy steamed cake consumed as a staple in south India. One usually eats it as an accompaniment to sambar, a spicy soup made with toor dal (pigeon peas) and vegetables. Coconut chutney makes an appearance too. Interestingly, much of Read more…
”KIMCHI!” Have you ever eaten it? Maybe you’ve never even heard of it. If you haven’t, think pickled cabbage that’s often mixed with other vegetables. And did you know it’s the national dish of Korea? What is Kimchi? Maybe you’ve seen it in Asian grocery Read more…
Because we’re in the peak of strawberry season, I want to share with you my favourite recipe for strawberry jam. Old fashioned guy I am, I do this using the water canner method. I do this with peaches too—see how I do that here! Prepare Read more…
These pickles became popular during the Great Depression when they were eaten in sandwiches with only butter because there was nothing else. But this year I decided to make these because they’re just so good! These pickles are sweet and crunchy with bursts of mustard Read more…
Ginger bug might be one of the culinary world’s best kept secrets. Holistic lifestyle enthusiasts who have not heard of it are also intrigued. It’s a fermented blend of ginger, sugar and water that carbonates your beverages. Additionally, your homemade soda is a lacto fermented Read more…
Like any fruit, peaches have to be ripe when you preserve them, but not too ripe. If they are, they’ll fall apart and be mushy, so preserve them when they’re still slightly firm. Make the sugar syrup first. This is a light one, but if Read more…