Sharing stories, knowledge, wisdoms, recipes … and spreading the love.
Hello All, Good Morning and a Very Happy & Blessed Christmas. XOXO Elsie The idea for the cake came from here which I adapted slightly .. simple to make, gluten free and dairy free. It is very filling so a small slice will satisfy. I serve it with coconut yogurt. Banana Coconut Cake Ingredients: 2 Read More…
Posted in: Cakes/Cookies, Recipes.
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Marinated Sardines (Escabeche) Ingredients 12 sardines salt and pepper 70 ml clarified butter or lard 1/3 cup coconut balsamic vinegar (or red wine vinegar) 1/3 cup organic extra virgin olive oil 1 medium onion, sliced thinly orange or lemon zest (about 5 cm) 1 sprig fresh thyme 1 sprig fresh rosemary 1 fresh bay leaf Read More…
Posted in: Fish & Seafood, Recipes. Print This Post
“A big stock pot is the most important gift a bride could receive.” – Dr Francis Pottemger Making bone broth is a regular part of my kitchen routine. I use bones from chicken, duck, beef, lamb and pork, odd bits such oxtails (my favourite), pig trotters, pig tails, pig skins and chicken feet. When available, Read More…
Posted in: General, Soups. Print This Post
Inspired by a recipe for citrus cured wagyu beef in Luke Nguyen’s Indochine, I made this amazingly delicious appetizer using lamb hearts. Citrus-cured lamb hearts Ingredients 2 lamb hearts juice from 2 Tahitian limes 2 tsp of coconut aminos 1 tsp of coconut nectar a pinch of salt & freshly ground pepper 1 tsp of Read More…
Posted in: General, offals, Recipes. Print This Post
Homemade Feta Cheese Ingredients 10 litres raw milk 1/4 tsp mesophilic culture 6 ml liquid rennet cheese salt whey/brine solution Method Heat the milk to 31deg C. Add the culture, stirring to combine. Cover and allow the milk to ripen for 1 hour. Add the diluted rennet and gently stir for a few minutes. Cover Read More…
Posted in: Cheese, Dairy, Recipes. Print This Post
Steak Tartare A simple, nutrient dense meal! Ingredients best quality grass fed beef fillet (allow 125 to 150 grams per person) egg yolk (1 per person), use only the freshest, best quality eggs, preferably pastured seasonings spanish onions (finally chopped) salted capers (rinsed and chopped) gherkins (I used my own lacto fermented cucumbers) flat leaf Read More…
Posted in: General, Meat, Recipes. Print This Post
Ingredients 350g ricotta (homemade) 50g parmesan (grated) 1 egg (separated) 1 tbs basil (sliced thinly) lemon zest sea salt & pepper Method Preheat the oven to 180 C. In a bowl place the ricotta, egg yolk, parmesan, lemon zest, basil leaves and stir to combine. Add whisked egg white to the mixture and gently fold Read More…
Posted in: Cheese, General, Recipes. Print This Post
Over the Easter holidays, I received an email from Pam, a friend and member of our monthly cook & chat group, sharing a recipe for a homemade chocolate that she created. With her permission, I am posting her recipe here: When Chocolate is inevitable – make a good one! Read More…
Posted in: Dessert, General, Recipes. Print This Post
Making Lacto-Fermented Granola (for the recipe click here). Preparing the mix. 2-day fermentation using the pickl-it system Dehydrated Granola. Sprinkle over your kefir or yogurt for that added crunch. Granola Bar To make the Granola Bar – 3 cups of granola, a handful of crispy nuts, sour cherries and coconut flakes, 1/4 cup of Read More…
Posted in: breakfast, General, Recipes. Print This Post
Thick Creamy Mascarpone Cheese Yummy dessert – Whipped Mascarpone with Blueberries Sauteed assorted mushrooms and mascarpone Mascarpone is an Italian cream cheese. This cheese is normally made by heating the cream to 85 deg C and coagulating it with citric or tartaric acid. There is another method in which a mesophilic culture is added to Read More…
Posted in: Cheese, Recipes. Print This Post
