Feijoa jelly makes a tasty spread from form the prolific fruiting of the Feijoa tree.

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A trace of olive oil is used as a release agent to make screw cap lids easy to remove from home hot preserved food. Introduction Previously I have posted on tricks to release stubborn screw caps that happen with premium hot preserving in reused twist cap jars as home. BackRead More →

Flaming pudding

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Ski Chalet plum pudding I make this plum pudding (from real plums) to share with my telemark ski friends each winter. One of our regular telemark ski friends is a Celiac, so this recipe is gluten-free. The fruit is homegrown Satsuma plums. They ripen in great abundance and are driedRead More →

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Turbo mayonnaise This is a simple old fashioned full bodied mayonnaise that beats most commercial products for full background flavour. I add some extra turbo flavours to turbocharge it. Introduction You probably know children that never think that Dad can make anything that is better than the junk that youRead More →

Wholemeal pastry. Linear pasties and blackberry pie with wholemeal floaters.

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This pastry recipe is healthy, simple and tasty and is suitable for pasties, savoury pies and sweet dessert pies. It is made entirely in a food processor with minimal requirements for measurements.     Introduction Making abundant wholemeal flour with my under over flour mill started my interest in makingRead More →

Banana ice cream. A good use for surplus ripe bananas that make a healthy and convenient dessert that brings back memories of Barney Bananas. The packet on the right has discoloured as it does not have lemon juice added.

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This post is about making homemade banana ice cream from those excess ripe bananas that are left unwanted in some households. Introduction I like ripe bananas as they have a very full flavour, and I am often confronted with surplus bananas that are rejected by those that insist on themRead More →

Mustard seed pickle. Moist plump seeds preserved in vinegar.

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This post is about a simple way of making your own pickled mustard seeds and experimental exploration of the lack of hotness. Introduction Ground mustard seed to me is an essential ‘hot’ ingredient of mayonnaise. I was quite surprised by the mellow and tasty flavour when seeds are pickled inRead More →