Mustard seed pickle. Moist plump seeds preserved in vinegar.

On:

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 →

Pantyhose filter canister. Part of a pantyhose leg is knotted and cut off to form a filter. The open end is stretched over the cereal storage canister and held in place by the lid. The large opening can be used to easily load in the mush or pulp to be strained. It can be sealed if a long drainage period is required and the blob of pulp can be lifted up above the filtered liquid as its size reduces.

On:

his post is about making a whole citrus drink in a pantyhose filter canister. Introduction If you read my other post you will discover that I grow quite a lot of fruit. Citrus can be added to the list. Despite low expectations, they grow quite well in Gippsland and soRead More →

Wholemeal pikelets with Feijoa syrup.

On:

Wholemeal pikelets These wholemeal pikelet are simple to make and taste so good that the eater will not realize that they are eating wholemeal food that is so good for them. Recipe 2/3 cup of wholemeal flour, 1/3 cup of self-raising flour, 1/4 cup of vanilla custard powder, 1 eggRead More →

Pickled ginger. This DIY ginger is great in a finishing sauce for stir-fry vegetables and inclusion in seasonal chutneys and relishes.

On:

Home pickled ginger and ginger sip This is my recipe for making home pickled ginger for the table and cooking. A byproduct is a delightful strong ginger sip. The recipe was stolen from Mama San’s Ryokan, Tazawako. Introduction This recipe is inspired by Japanese Ryokan (traditional inn) dining where delightfulRead More →

Feijoas from our garden.

On:

I have propagated and grown selected large mild Feijoa over many years. I call them Pineapple Guavas, the flavour is not too strong or too weak, but just ‘Goldilocks’ right. The related posts list some recipes that can use the abundant fruit. I remember our first crop of about 12Read More →

Feijoa relish

On:

Feijoa relish This spicy Feijoa relish is nice with meat dishes, in toasted sandwiches and also very nice as a ‘dip’ with the crisps. It makes a great use of seasonally abundant fruit. This recipe uses the scooped out flesh of the fruit, but using the skin in the relishRead More →

Preserved Feijoa flesh. The flesh is scooped out of the fruit and has a milder flavour when compared with the fruit preserved with the skin on.

On:

This is a simple recipe to preserve, in screw cap jars, feijoa flesh with or without the skin on.  The flesh is scooped out of the fruit and has a milder flavour when compared with slices of the fruit preserved with the skin on. Introduction This is hardly a recipeRead More →