Heart Of The House

Condiments

Gomasio (Sesame Salt)

Gomasio (Sesame Salt)

Gomasio or sesame salt is a japanese condiment which is traditionally made in a suribachi (ceramic mortar,) using a surikogi (wooden pestle) to grind the seeds.  I find the ritual of grinding the seeds and salt quite enjoyable  and  relaxing.   This nutrient rich condiment is wonderful sprinkled on salads, soups, fish & meat, eggs, stir Read More…

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Lacto-Fermented Mustard

Lacto-Fermented Mustard

When you realise how super easy it is to make your own mustard, you won’t be picking one up from the supermarket shelf again.  Plus you can tailor it to exactly how you like it.   Using the basic recipe from Nourishing Traditions (pg. 104), I made this version. Recipe for Lacto-Fermented Mustard (adapted from Nourishing Read More…

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Flavoured Salt – Rosemary & Lemon

Flavoured Salt – Rosemary & Lemon

I love making flavoured salts and have been experimenting with different types of herbs, spices, citrus rinds, and even flowers.   One of my favourite is Rosemary and Lemon salt.   Sprinkle it on oven baked potatoes  or use as a dry rub for lamb. You will need: 1/4 cup  good quality sea salt/Himalayan Salt 2 sprigs Read More…

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Salsa Verde

Salsa Verde

Gosh, how time flies.  Having been away for quite some time,  I am happy to be back home.   The last few days, I have easing myself back in and settling into my usual routine, replenishing my pantry.  One of the things I like to have in the pantry is a bottle of salsa verde which Read More…

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Lacto Fermented Tomato Sauce

Lacto Fermented Tomato Sauce

“Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural ‘poetic’ methods that maintain or enhance the life in food.”  ——-  The scientific techniques produce dead foods  and literally seal them in coffins.  My instincts tell me that long-dead foods cannot properly nourish Read More…

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Cucumber Raita

Cucumber Raita

Cucumber Raita Ingredients 3 small or 1 medium lebanese cucumber 1 cup kefir or yogurt chopped fresh mint or coriander leaves 1/2 tsp ground cumin 1/4 – 1/2 tsp  garam masala Sea salt &  ground black pepper to taste Method Grate or finely chop cucumbers, squeezing out any extra juice. Add the kefir or yogurt, Read More…

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Lacto Fermented Red Curry Paste

Lacto Fermented Red Curry Paste

Lacto Fermented Red Curry Paste This paste is very versatile.  I use it to make curries, satay sauce, fishcakes, fish pudding and to spice up my veggie crackers. Makes approximately 2 cups Ingredients 15 dried chillies, soaked in hot water for 30 minutes, remove from water, then finely chopped 1 tsp cumin seeds, roasted 2 Read More…

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Let’s play ketchup with … mushrooms!

Let’s play ketchup with … mushrooms!

Flipping through a recent issue of Gourmet magazine, I was intrigued with a recipe for ketchup made with mushrooms.   “This preserve is a very old recipe and, like all sauces, it will only improve with age.  Give it at least two months before you crack open the jar.” For most part I followed the recipe Read More…

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