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  •   Helen Begadon reacted to this post about 10 months ago
    Hi My Dears. Here's a heartwarming video:  https://www.youtube.com/watch?v=mEC_qqn6epg
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  •   LucyG reacted to this post about 11 months ago
    Here's a lastminute.com post for our fermentation homework.
    I decided to do two: fermented celery with red peppercorns and garlic and fennel with carrot, garlic & fennel seeds.
    I found the celery recipe on Google. It recommended cutting the celery into stalks, as per the attached picture and to...
    Here's a lastminute.com post for our fermentation homework.
    I decided to do two: fermented celery with red peppercorns and garlic and fennel with carrot, garlic & fennel seeds.
    I found the celery recipe on Google. It recommended cutting the celery into stalks, as per the attached picture and to add some garlic. It looked a bit bland so I decided to add some pink peppercorns.I burped the jar after a few days & tasted it after a week. I found it to be not very exciting and despite it looking great in the jar, I felt quite disappointed. I reckon that I could have used a bit more salt.
    However, the universe intervened in the guise of my day-job. A few days after my disappointment, I was processing an application from a new client who is a professional chef. His application stated that he makes and sells fermented foods. He said that he'd been fermenting a range of foods for about four years. I told him of my disappointing celery experience and he recommended that I try again but this time I should chop the celery into small pieces. He also recommended that I get myself a copy of The Art of Fermentation by Sandor Ellix Katz. So, here's to the next attempt.
    With regard to the fermented fennel and carrot, I left that untouched in the jar until just a few minutes ago. It tastes great.
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    • Thanks Ciaran. Looking forward to meeting tomorrow.
      11 months ago
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  •   Margaret reacted to this post about 1 year ago
    I did a version of the fennel salad, which I called The Patriotic Salad. The ingredients were fennel, carrot & rocket. The dressing was the juice of one satsuma with a soup-spoon of lemon juice, extra-virgin olive oil, salt and pepper.
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  •   Margaret reacted to this post about 1 year ago
    I sprouted a mixture of broccoli and alfalfa seeds. Paul's tip about broccoli not liking water and alfalfa liking water ensured that the sprouting was very balanced. I wanted to have a picture of the fully sprouted seeds in their jar but Alicia decanted them first.
    Right now, I have brown...
    I sprouted a mixture of broccoli and alfalfa seeds. Paul's tip about broccoli not liking water and alfalfa liking water ensured that the sprouting was very balanced. I wanted to have a picture of the fully sprouted seeds in their jar but Alicia decanted them first.
    Right now, I have brown lentils, green lentils & sunflower seeds soaking. They'll be ready for Monday.
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  •   Margaret reacted to this post about 1 year ago
    I made a variation of the Cauliflower Soup.
    I blitzed all of the ingredients and added about a level teaspoon of dried mustard powder.
    I only used 1 x tablespoon of tamari and added 2 x tablespoons of white miso. It's not as salty as tamari and has a subtle sweetness. I marinated some mushrooms...
    I made a variation of the Cauliflower Soup.
    I blitzed all of the ingredients and added about a level teaspoon of dried mustard powder.
    I only used 1 x tablespoon of tamari and added 2 x tablespoons of white miso. It's not as salty as tamari and has a subtle sweetness. I marinated some mushrooms as per Veronica's recipe and added those as a garnish.
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  •   Margaret reacted to this post about 1 year ago
    Busy evening in the kitchen. I made black olive tapenade with 325 gms black Moroccan olives, sun-dried & semi-sundried tomatoes, 2 cloves garlic, fresh basil, lemon juice, water and olive oil.
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  •   Margaret reacted to this post about 1 year ago
    I also made pesto with 80gms soaked walnuts, 3 tbs yeast flakes, 15 ml tamari, 3 tbs lemon juice, 150 ml olive oil, 2 cloves garlic, wild rocket, fresh basil & flat leaf parsley.
    • Yum again 😁
      1 year ago
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