Category Archives: Basics
The Quickest Easiest Gravy
A few weeks ago I posted my super quick and easy “instant” gravy recipe on the Facebook page. I thought I’d better have it up on here too, as it’s such a goodie, and makes sure that not one drop of the delicious roast meat juices goes to waste.
Homemade Nut/Seed Flour
I love baking with nuts and seeds. I’m not one for mucking about with a gazillion flours. I don’t fancy precious pantry space being taken up by 20 different flour varieties. I’m cautious of uber-starchy flours because the particles are so fine that more ends up decorating the kitchen bench than ends up in the batter.
Basic Jam and “Jelly”
Merry Christmas Eve Spud Muffins,
If you fancy the idea of making your own cranberry sauce or “jelly” to go with the Turkey, ham, salmon (heck, even just slathering it on organic sprouted or sourdough bread with a shite-tonne of avocado or macadamia butter if you’re veg or vegan) this year, I think you’ll appreciate the simplicity of the following recipe.
Saltbush Lamb’s Liver Pate
Pate is a funny thing. It’s a delicacy, rather trendy and makes regular appearances at most common dinner parties. Generally speaking, most people like it’s smooth texture, rich flavour and satisfying nutrient-density. Liver on the other hand is another story. It overwhelms people. Grosses them out. Revolts them. The idea of regularly consuming organ meat is a foreign concept to a generation raised on more “premium” cuts of meat. Newsflash … pate is made from liver and liver itself is nothing to be afraid of.
Beetroot Chippies
This recipe is one of my new favourites. Although beware. The beetroot will stain your hands something shocking. There are a gazillion things worse than flaunting pink-tinged flesh on your palms. I figure it’s a small price to pay.
Rebecca’s broth
Last Thursday I was lucky enough to be cooked a delicious GAPS friendly meal by my friend Rebecca. She did a slow cooked beef roast with steamed veggies (cauliflower, kale, broccoli, cauliflower, green beans) and roasted baby dutch carrots and butternut pumpkin. It was so special to be able to go somewhere for dinner and not have to take my own food. Thanks girl, I really appreciate it.
I Finally Made My Own Sauerkraut!
I’ve finally mustered up the confidence to make my own sauerkraut! I’ve heard scary things about fermenting your own cabbage – mainly that it can go very, very wrong and go off and smell all kinds of awful (like after your dad’s been to the bathroom – yep that kind of awful). But I figured if I can ferment my own cream then I can surely ferment some cabbage and I’ll never know until I try, right?
Homemade Yoghurt or Sour Cream
I figured with all my talk of GAPS I should give you some recipes. In case you’re thinking of starting the GAPS journey yourself or want to add a few new dishes to your repertoire. Yoghurt/sour cream is a wholesome place to start.