For all of us, gut health is so important … that’s why this easily fermented red cabbage Sauerkraut is such a great natural probiotic. The same process can be used for many vegetables in order to build optimal digestion which also aids our immune systems. Cabbage has been a traditional starter for Lacto Fermentation ….… Continue reading Red Kraut …. the best Sauerkraut ever!
Strong Complex Wheat has been a problem for me for quite some time and recently I have had to eliminate spelt from my diet ….. So that leaves me with all things Gluten Free. Rather than lament the baked goodies I have made and enjoyed over the years I have decided to embrace my… Continue reading Yummy Cheese and Leek Tart ….and its Gluten Free!
Just love this lemon, coconut unbaked slice … perfect for the hot weather and deliciously rich enough to have just one square with coffee … if you can limit yourself! First line a 7-8″ square pan ( or similar ) with non stick bake paper Ingredients: 375 gm pack of Arnotts shortbread biscuits… Continue reading Lemon Coconut Slice
Making mouth watering marmalade or plum or apricot jam from your own home grown fruit is an art that I have practised for decades. There are a number of tricks and tips that I will share with you but if you are new to this process then start with something very reliable like grapefruit marmalade.… Continue reading Making Preserves the Old Fashioned Way
I have been preparing a recipe of the week to send to my niece who eats mainly vegetarian cuisine ….. Like many of my basic recipes ….this one has options including substituting a creamy dip for the roux sauce …. How easy does it get! This is a great wholemeal spelt Papadelle … but you… Continue reading Papadelle in creamy sauce topped with wood roasted Salmon or Avocado