Heart Of The House

Spiced Kitchen

Baked Goat Curry

Baked Goat Curry

Baked Goat Curry served on basmati rice with tomato and mint raita. Recipe (Another recipe inspired by one of my favourite book Mangoes & Curry Leaves – Culinary Travels through the Great Sub-Continent) Ingredients 500 grams goat meat (cut into pieces) 1 tsp ginger, minced 1 tsp garlic, minced 1 1/2 tsp coriander powder 1/2 Read More…

Share

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…

Share

Ghee…licious!

Ghee…licious!

Another staple in my pantry is ghee. It is simple to make yourself and requires one ingredient:  unsalted butter.  I make mine from home made cultured butter.  Making ghee is a visual and aromatic treat for my senses as the butter turns to a golden colour and the sweet caramel-like aroma fills the kitchen. Ghee Read More…

Share

Sri Lankan Lamb Curry

Sri Lankan Lamb Curry

Inspiration for this curry came from “the part travel essay, part recipe journal – Mangoes & Curry Leaves” . Sri Lankan Lamb Curry Ingredients 500 grms boneless lamb shoulder 1 tbs homemade coconut ghee or ghee 10 fresh curry leaves 1 green chilli, finely chopped 1 cup of finely chopped onion 1 tsp tumeric 1 Read More…

Share

Spiced Beef Soup Vietnamese Style

Spiced Beef Soup Vietnamese Style

This simple beef soup with warming spices is perfect for cold winter nights. Spiced Beef Soup Vietnamese Style Inspired by Charmaine Solomon’s recipe for Pho (Vietnamese Beef and Rice Noodle Soup) Ingredients 1 litre of homemade beef broth 10 whole black peppercorns 2 star anise 3 cardamon pods 3 cloves 1 sprig of celery leaves Read More…

Share

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…

Share

Garam Masala

Garam Masala

Garam Masala (makes 1/3 cup) Garam Masala can be purchased at the store but you can easily make it at home and you know exactly what is in it!  (Garam means “hot or heating” and  Marsala means “spice blend“).  It is usually added near the end of cooking to give a last minute touch of Read More…

Share