Prep Time : 15 + 5 Minutes | Cook Time : 5 Minutes | Total Time : 1 Hour | Difficulty : Easy
Hello my lovelies! I have been meaning to share this recipe since I first made it when my friends came over for the scandi mid-winter feast. I was playing around with a different pickle to add to the snack line-up and there were extra carrots lying around (which also motivated this carrot dip). Simple pickles are so easy to make. If you stick to small batches that will live in the fridge, there’s no need to follow full canning processes. We are going to make thin ribbons of the carrots. We want a little crunch but not hard chunky pieces. The thin slices are also easier for the pickle brine to penetrate. I just use a vegetable peeler to make the ribbons. When I get close to the end and it’s hard to peel, I just eat the leftover piece of carrot. No point wasting it. I wash the carrots but don’t actually peel them before slicing. These pickles are a great snacking pickle and also make the perfect addition to a spread with breads and cheeses. You can also finely slice the pickled ribbons and add them to a coleslaw or salad for a spot of bright acidity.
Prep Time : 15 Minutes | Cook Time : 0 Minutes | Total Time : 2 hours | Difficulty : Easy
Hello my lovelies! This isn’t the prettiest recipe. But it’s useful. And much cheaper than running out to get expensive imported store-bought marzipan when a recipe calls for it. This is one of those back pocket tricks. And it’s bizarrely easy. Like why haven’t we been doing this all along? I am a total fool for marzipan as a treat. Chocolate covered marzipan is up there with liquorice and those chai flavoured chocolate almonds from my local supermarket in the compulsive eating stakes. I really shouldn’t have made it while I’m trying not to eat treats. The things I do for you guys! Anyway. This is best if you make it for prompt use in a specific project but it can hang out in the fridge if you wrap it well. Don’t want it to taste like fridge.
Prep Time : 15 Minutes | Cook Time : 5 Minutes | Total Time : 30 Minutes | Difficulty : Easy
Hello my lovelies! This week is brought t you by desperately clinging to warmer days. Bright golden summery-seeming punch today. Golden sunny saffron rolls later on. Let me have this one. I’m wearing two layers of woollen socks. Homemade cordial couldn’t be easier. It’s just juice, a bit of sugar and maybe some extra spice. We are keeping the sugar low today so this one will need to be kept in the fridge. No biggie. Winter citrus is a miracle. Fruit that conjures up bright sunny days and zesty refreshment. And it comes into season right when you need cheering up. Citrus is one of my all time favourite things. Smells good, is a bit bitter on the outside but is a big sunny hug on the inside. A bit like me. This punch also makes great cocktails. Just add your favourite white spirit and you’re away. Now this does have a bit of passionfruit in it. You can still get them in stores here and you only need one. I do recommend getting frozen passionfruit to have on hand when you need an injection of sunshine!
Prep Time : 30 Minutes | Cook Time : 10 Minutes | Total Time : 3 hours | Difficulty : Easy
Hello my lovelies! It’s all pickles all the time around here at the moment. It’s a great way to experiment with flavours with very little effort. I love classic cucumber pickles. I am the only one at home who does. It’s okay. I eat enough of them for both of us. This recipe is adapted from one given to me by the lovely Nic Murray. Who is incidentally now my boss. I added chillies. Natch. My first attempt didn’t come out very spicy at all – the pickle juice dulls the heat. So you may need to experiment a couple of times if they don’t come out hot enough for you. Pickles are super easy – just be careful not to shock the jars with major heat changes as they can break. I have only ever had problems with one brand of jar with this but we should be careful always.
Prep Time : 15 + 10 Minutes | Cook Time : 5 Minutes | Total Time : 90 Minutes | Difficulty : Easy
Hello my lovelies! Part two of the back to front week! My brain is back to front this week as well. A mix of information overload and upset routines. But we forge ahead. In style. I have been meaning to make pickled ginger for a while and was prompted to go ahead and do it by a post on Instagram. I got together that recipe and some others and have made my own franken-pickle. Because I am obsessed at the moment I added chilli. It actually rounds out the heat and fruitiness beautifully. Everything is mellowed by the pickling but still has a satisfying bit of burn. This is a super easy quick pickle. It comes together in a flash. Then you have to wait a few days. The extra days are worth it. Be VERY careful slicing with a mandoline. I am living proof that while you will survive and go on to live a full life, you may have a slightly misshapen thumb for a while… Try to use the plumpest freshest ginger possible. The older the ginger the more heat it has and the root can get woody and tough.
Prep Time : 15 + 15 Minutes | Cook Time : 2 Hours | Total Time : 3 Hours | Difficulty : Moderate
Hello my lovelies! When I saw the name of this recipe I absolutely had to make it. I pumped up the hot part with some fresh chillies and swapped the malt vinegar for apple cider. Malt vinegar reminds me too much of terrible faux mayonnaise made with the vinegar and sweetened condensed milk. Sorry mum. If you saw my post yesterday you will know I had a chilli adventure at the market. I recommend that you try to identify chillies before you buy them. Be careful adding them to this recipe. You can always add more later if you need to but you can’t take them out! This is a lovely fruity sauce that packs a punch. If you want it to. I’ve become a bit of a wuss about heat but I am addicted to this. If there are more tender family members around make sure you have adequate ventilation while cooking as some chilli vapour does circulate… You will need a bit of time
Prep Time : 15 + 10 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Moderate
Hello my lovelies! I am a gooseberry fan. They aren’t super easy to get a hold of here but have a great unique flavour. While there are sweeter varieties they tend to be very sour when raw unless they are very ripe. So they are perfect for preserving. You can buy them frozen, or find someone with a bush or two. I usually take some from my parents at Christmas but this year they had moved the bushes to a different garden bed and they were sulking about it. I added warm ginger to this jam to balance the sharpness. It’s a winning combo. Anything with ginger is a winning combo in my book. I used raw sugar this time because it’s what I had. White sugar will give a brighter coloured and flavoured preserve but both are delicious.