This time of year sees me in the kitchen slightly more than the garden. My intention is always to produce food that is good for us, tastes amazing, and makes us feel good from the inside out. Here are a few things I’ve created during this last month…
I’m feeling these are my best fermented eggs ever. I added in some nice pickling spices this time including coriander & mustard seeds, ginger, chilies, cloves, bay leaves, allspice, juniper berries, peppercorns, and cassia (which has an amazingly cinnamon-like flavour). They’re both sweet & sour at the same time and super nutritious & delicious. The carrots and onions give some needed natural sugars but add so much more than that to the finished product. 😍 Wish I could let you all have a taste! Continue reading
Someone on my Facebook page asked me to show a picture of my pickles when they were jarred– this after I’d posted the picture below with the caption ‘Time to make dillicious fermented pickles.’
Here are a few pictures of the process I undertake to create my beautifully delicious, incredibly healthy, and quickly devoured fermented pickles. While not a recipe per se, it’s obvious just how easy it is to ferment your own pickles with three ingredients, cucumbers, salt, and water, and I do give the ratio if you want to give this simplest combination a try. Continue reading
While fermented foods are becoming ever more popular, they’re nothing new, having been around for thousands of years. Kimchi is a traditional food of Korea touted for its health benefits. Like most fermented foods, it’s simple to make and well worth the wait for it to fully develop because the matured flavour is just outstanding.
There are nearly 200 versions of kimchi, but the most common use this method: salt cabbage then add a paste of red pepper powder, fish sauce, garlic, onions, and ginger to scallions and radishes (I also add in carrots)– that’s practically it in a single sentence. These nutritious foods are mixed and allowed to ferment until, voila, kimchi is created.
“Can I have the recipe for your…?” has got to be the best circuitous compliment that can be dished out as regards to a meal prepared for someone.
I love when people enjoy my cooking. Who wouldn’t? There is something so gratifying about connecting on such a basic yet significant level.
If you would like to experience this jubilation, and you know a cheese and rice lover, then prepare this exalted dish and listen to the silence of everyone eating–silence followed by ‘oohs’, ‘ahhhs’, and ‘wows’. And eventually a request for the recipe. Continue reading
The wind and rain doesn’t seem to stop the many visitors who gear up and brace themselves for the 4+ mile journey from Kilronan to the islands main attraction, Dun Aenghus Fort. However, I did wonder this day how many of them would’ve boarded the ferry in Galway had it already been lashing. But the rain started late morning and they had already arrived. So while cyclists buzzed by our garden during yesterday’s wonderfully wicked weather, I was welcoming a day off from the hotel and garden to stay inside the house.
Some people showed interest in the fizzy, soda-like quality of kombucha tea so I decided to post a video of a bottle being opened after being at room temp (around 60°F), having intentionally not been burped for about 18 hours. The flavor is green tea second fermented with ginger and apple–that’s what the dancing bits are in the bottle. Not all flavours get this fizzy. I didn’t expect it to be quite so active…
13 litres of kombucha tea just bottled, ready to start their second ferment. I always consider the time of year and weather when choosing flavors. Warm spring days and cool wintry eves is what I had in mind when choosing Mango Cinammon, Apple Ginger, Strawberry Vanilla, and Raspberry Pear. They’re ready for drinking now. Some are already sold, some will be used for bartering, and of course, many will be consumed right in our own home.
If you’re lucky, the Easter Bunny might deliver some delicious fermented eggs to you this Sunday. But no worries if you don’t discover any in your daffodil patch–they’re pretty darn easy to make yourself. Fermented eggs are similar to pickled eggs, but much healthier because, well, they’re fermented. Instead of relying on vinegar to impart the wickedly wonderful flavor they’re known for, lactic acid works it’s magic–check out this link to read my very unscientific explanation of how it casts its spell on food. Continue reading