Ooh, this marinade makes for moist, tender, herby and spiced BBQ meat. You can also use whatever herbs you are harvesting from the garden (just be mindful of using too much mint!) Don’t worry if you don’t have time to marinate it for very long, it still adds flavour even if you just coat the …
Thai Basil has a such a delicate, delicious flavour. This zesty, flavourful curry paste can be made spicier by increasing the amount or type of chillies you use. It makes a beautiful, low FODMAP curry. (Read this, if you are new to Low FODMAP eating). Thai Basil Curry Paste MAKES About 1 to 1 1/2 …
This ain’t your nonna’s pesto. This isn’t anything like traditional Basil Macadamia Pesto, though the herbs are ‘pounded’ or blended. We also throw in some nuts and if you like, some parmesan cheese. But this spicy pesto would be great on barbecue meat, seafood or veges. It makes a nice dip if you leave it …
Place a slice of this Coriander Chilli Butter on barbecue meat, fish or vegetables. Watch as it melts and oozes into your meal, adding flavour and all that great buttery goodness! Coriander Chilli Butter MAKES About 1 cup INGREDIENTS 250gm organic salted butter, softened 1 cup of fresh coriander leaves 1 fresh red chilli 1 …
A delicious way to make the most of an abundance of fresh coriander (AKA cilantro). This zesty, flavourful curry paste isn’t too spicy (though you can increase the chilli heat if you like) but makes a beautiful, low FODMAP curry. (Read this, if you are new to Low FODMAP eating). Coriander Curry Paste MAKES About …
I love a melty slab of butter oozing on barbecue meat or fish. Or melting into freshly baked gluten free bread. And you can pretty much use any combination of herbs that you like, or that you have grown in your garden. Try a combination of herbs like basil, chives, flat leaf parsley, oregano, thyme, …
This spicy, zesty, herby marinade is not only delicious on grilled meat or fish, but it is a great way to use an abundance of herbs from the garden (or those you bought from the farmers market which are threatening to go limp in your fridge!) CHERMOULA MARINADE MAKES enough to cover 1kg of meat …
This delicious dressing is smooth peanutty, with zingy lime and the spiciness of ginger. It goes so well served on a crunchy Asian style salad or slaw, or a noodle salad with slices of Lemongrass Chicken. Try this Peanut Sauce if you are looking for a thicker sauce for chicken sticks. LIME + GINGER PEANUT DRESSING …
Traditional recipes for sauerkraut involves pounding the cabbage and creating a ‘self brine’, but I never have much success doing it that way. I also prefer a crunchier end result too. So instead, I finely shred the cabbage and julienne the carrots, then I add a wet brine, poured over the top. I use my Pickl-It jars, and this method always …
This isn’t traditional sauerkraut. Traditional recipes for sauerkraut involves pounding the cabbage and creating a ‘self brine’. Some require several days worth of prep and making. I never have much success doing that (or the time). So instead, I finely shred the cabbage and julienne the carrots, then I add a wet brine, poured over the top. I …
