At the end of autumn it is olive picking time in NZ. If you’ve got access to olives, preserving some is definitely the way to go. My favourite way to preserve them is through making salt brine cured olives. Salty, flavourful little morsels that beat store-bought by a mile. Many store-bought olives are lye-cured which changes the real olive texture…
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Deliciously soft, scented with cinnamon and studded with raisins. This sourdough cinnamon raisin bread is great to eat fresh, or toasted and slathered with butter. I’ve got a personal goal to work my way through as many commercial yeast bread varieties as I can and create a sourdough version. A sourdough cinnamon raisin bread has always been on a front…
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Is your sourdough bread not turning out the way you had hoped? Maybe your sourdough isn’t holding its shape. Maybe you’re wondering ‘why is my sourdough not rising?’ or ‘why is my sourdough flat?’ Or perhaps ‘ why is my sourdough dense?’ If your dough isn’t doing what it should, this sourdough bread troubleshooting guide is for you. Read through…
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Make your own homemade bouillon stock powder using excess home-grown vegetables. Onions, or leeks, carrots and celery are the base of this vegetable stock, with a little nutritional yeast and salt. I use this homemade bouillon stock powder in so many dishes! Soups, curries, sauces… So makes sense to make my own. I have a recipe for stock paste on…
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The last month of Autumn! I find May in the garden so beautiful. The garden takes on a real green theme but around me, the leaves of the decidious trees and autumn flowers bring the colour. Seeds to sow now: rocket, kale, broad beans, bok choy, pak choy, tatsoi, peas, chard, silverbeet, coriander, turnips, swedes, radish Plant from punnets now: cauliflower,…
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