Below you'll find a list of all posts that have been categorized as “DIY”
There are some pretty awesome perks to Kam working for a culinary herb grower, in fact there’s three such perks illustrated in the photo above (yum, yum, yum) that he brought home this week. Sometimes he takes requests from me, depending on what’s for dinner that night and sometimes he turns up with whatever didn’t make the production cut that …
What do you do when you’re making aioli at 9pm and have completely run out of lemons? Send the boyfriend to the supermarket in the middle of the night? Nah. Give up, aioli-less and go to bed? Hah – yeah right! What we need is another liquid ingredient that tastes tangy, zingy and acidic… You guessed it, it’s apple cider …
While discussing my favourite foods with a friend from LA recently I discovered some generalities about Americans and Australians – notably that many residents of the US don’t seem to find a savoury pumpkin dish enticing while myself and many Australian’s find it hard to grasp this popular vegetable as a dessert ingredient. Pumpkin with cinnamon and nutmeg? Puh-lease! Pass me the salt, …
I’m totally committed to my monthly ritual of making home-made stock on the stovetop or slowcooker. Sometimes it’s a flavourful chicken stock or a beef bone broth that I’m cackling over in my kitchen cauldron; other times it’s this flavourful vegetable stock that I’m simmering away. It’s become a ‘must have’ and if I run out I get very upset …
All week I’ve been awaiting this moment. While playing with a jar of flour and water was fun and games, after seven days of feedings, stirrings, sour smells, bubbles and a batch of waffles I’m ready to bake up some bread. Even if it takes me all day to do it! Jokes aside, this recipe fits into my preferred method …
By now you’re probably sick of looking at my jar of sourdough starter – and the good news is that I won’t bore you with it again today! Truth be told there isn’t much change to show off anyway; though I’m very excited that we’re ready to start baking tomorrow. Wish me luck! Today we’re going to start using the discarded amount …
