Heart Of The House

Recipes

Feta Cheese

Feta Cheese

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…

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Steak Tartare

Steak Tartare

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…

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Baked Ricotta with tomatoes & olives

Baked Ricotta with tomatoes & olives

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…

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When Chocolate is inevitable …… make it a good one!

When Chocolate is inevitable …… make it a good one!

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…

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Lacto Fermented Granola

Lacto Fermented Granola

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…

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Cultured Mascarpone Cheese

Cultured Mascarpone Cheese

 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…

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Coconutty Squares

Coconutty Squares

  These coconutty squares are absolutely yummy.  It is a great and easy way to incorporate good fats into your diet. Ingredients Basic Recipe 1 1/4 cup creamed coconut (softened) 1/2  cup coconut oil (softened) 1/4 cup raw cultured butter (softened) a good handful of crispy nuts (nuts which have been soaked and dehydrated) a Read More…

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Coconut Water Kefir

Coconut Water Kefir

  Delicious, refreshing Coconut Water Kefir! Note:  I prefer to use local coconuts from tropical North Queensland (photo bottom right) whenever they are available from our local organic store but on occasions have used imported ones from Thailand (photo bottom left).

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Chicken Gizzards Salad (Salade de Gésiers)

Chicken Gizzards Salad (Salade de Gésiers)

Max has been hankering for gizzards for sometime but I haven’t had much luck finding them until a couple of weeks ago.   Gizzards are tough muscle meat and need to be cooked slowly at low temperature until tender.  Here is the recipe I used to make him a salade de gésiers. Step 1 – Cooking Read More…

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Pan Fried Duck Breast with Blueberry Sauce

Pan Fried Duck Breast with Blueberry Sauce

Pan-fried Duck Breast with Blueberry Sauce Ingredients 2 duck breasts Himalayan Salt (I used home-made lavender salt) 1 tbs vincotto 1 tbs red wine vinegar 1/2 cup gelatinous broth 125 gm organic blueberries (fresh or frozen) 1 small onion, thinly sliced Method For the duck Preheat the oven 200 deg C. Score the skin and Read More…

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