Pickled chiles

I posted a photo of fermenting chiles a while back on Instagram, and now want to follow up with the recipe and final pics of the product. I am so enjoying these pickled chiles. Almost a bit sweet and sour with a hint of garlic and a finish of good heat. I’ve used the pickle…

Fruit bowls

Are fruit bowls in the past? Does anyone still keep a large bowl with mixed fruits, not only looking delicious, but tasting delicious? Personally, I think having fruits on display, the contrasting colours, textures and aromas, entices you to eat them. And if you’ve got kids, I think it’s an extra bonus to promote healthy…

Spinach and cheddar quesadilla with sour cream and hot sauce

There’s nothing like a simple quesadilla. I’m happy with some fresh mozzarella alone, but it’s good to throw in something green and a sharper cheese. And if your going to throw in some spinach, throw in a bunch! Let’s say about 4 oz, 1/4 lb, 225 g. And a good amount of sharp cheddar! Fry…

American-style spiced brown sugar mini-ham

I wanted to make my own ham for sandwiches, mix with pasta, etc., but didn’t want to make 5 kg (10 lb) that I wouldn’t eat in time!  So I bought a small (1 kg, 2 lb) pork ‘leg steak’, a nice boneless cut from the leg.  I cured the pork in a brown sugar…

Wonderful Ginger leaves

The local asian grocer always has a small amount of fresh greens, herbs and roots, all fresh and some hard to find elsewhere. The girls also like going there because the old chinese woman who owns the place always gives them candies flavoured with lychee, green tea or some other variety! I’ve started picking up…

Canadian Bacon (cured pork loin)

I’ve been curing pork belly for ‘American’ style bacon for over a year now, and thought I would make some ‘Canadian/British/Australian’ style of bacon, which consists of the loin.  Over here, you can get either ‘long-cut’ or ‘short-cut’ bacon, which essentially refers to whether the bacon consists of the loin and belly connected, or not,…

White loaf bread with rolled barley flakes

Although I tend to push the boundary of wholesome, whole grains when making bread, sometimes it’s nice to just have a light, white loaf.  This is basically what I’ve made, but with the umphhh of rolled barley for flavour, texture and health. Ingredients 450 g (1 lb) white bread flour 150 g (5.5 oz) rolled barley flakes…

Poached eggs on toast

Quick and simple to make, and yummy…Using a large, wide pot, bring some water to the boil and add about 1/4 cup vinegar for every 4 litres (1 gallon) water; the vinegar helps to fix the egg proteins.  You don’t have to, but swirling the water just prior to adding an egg into the center…

Cornbread

An old favorite!  With soup, buttered for breakfast with eggs, there are so many ways to enjoy cornbread.   Ingredients Fresh corn from 3 cobs 2-3 Tb butter 1 cup milk 1 egg 3/4 cup plain flour 1+1/4 cup yellow/white corn meal 2.5 tsp baking powder 1 tsp salt   Saute corn in butter about…

Banana bread with coconut

Lots of extra over-ripe bananas!   Ingredients 2/3 cup butter (~150 g) 1/3 cup white sugar 1 cup brown sugar grated lemon rind from 1 lemon 4 eggs 2.5 cups ripe banana (~4 large) 3.5 cups plain flour 5 tsp baking powder 1 tsp salt 1 tsp cinnamon 1 cup desiccated coconut   Cream the butter and…

Maple, juniper berry and nutmeg cured bacon

I think I found one of the best mix of flavours for my bacon with this recipe.  In addition to using the standard cure, I added maple syrup, juniper berry and nutmeg (details below).  The bacon below was slow cooked in a pan before resting on some paper towel.   For the pork belly, leave…