First, I just want to take a moment to send love to Jennifer Perillo of In Jennie’s Kitchen who lost her husband Mikey this past week, and Kristen Doyle of Dine & Dish, who lost her brother after his struggle with cancer. I can’t begin to imagine the unthinkable heartbreak each woman is trying to … Read more...
Perfect in salads or served on charcuterie and cheese boards, these tart-sweet cherries have a bit of heat and a soft vanilla backnote. Can't stop at one.
My mind is just beginning to think about blueberries. It’s that blueberry time of year again. Blueberry jam. Blueberry pancakes. Blueberries eaten by the handful. For a small blueberry farm i…
Please enjoy our favorite quick & easy refrigerator pickled cucamelons, also known as Mexican Sour Gherkins. No canning necessary, though you can if you want. These pickled cucamelons are delectably tangy - and ridiculously cute to boot!
Perfect in salads or served on charcuterie and cheese boards, these tart-sweet cherries have a bit of heat and a soft vanilla backnote. Can't stop at one.
They can be used in place of pickled ginger, dipped in tempura batter and deep fried, or chopped and tossed through salads
Sweet yet tangy pickled mango is a delicious treat that’ll be sure to make your mouth water and have you coming back for more.
The pickled mango in Hawaii is extra good because we add li hing mui! It's tart and sweet, and makes good use of all the wonderful local mangoes on the island. Enjoy the mangoes chilled, straight from the fridge. This also makes a really good snack to take to the beach (don't forget to bring a cooler ^_^).
Don't get in a pickle with this classic piccalilli recipe. Easy to make, our recipe yields three Mason jars of deliciousness that can keep for several months.
Pickled Mangoes with a delicious medley of sweet and sour flavors are a mouthwatering treat you'll love. They make a great snack or appetizer as well as a condiment to barbecue meats and grilled seafood!
With just 10 minutes of prep and only 5 ingredients you can transform earthy beets into tangy tender slices of absolute goodness. These Simple Pickled Beets are a gluten free, paleo-friendly, vegetarian side dish that will make all of your Summer grilling dishes sing!
24 healthy recipes to inspire the new year! A list of breakfasts, salads, soups, meat, seafood, and vegetables to kickstart a January of healthy eating!
Branston Pickle is made from a variety of diced vegetables, including turnips, carrots, onions, cauliflower and gherkins pickled in a sauce made from
These Loaded Greek Potato Wedges are a great vegan meal idea. Marinated chickpeas, vegan feta, crispy potato wedges & a tahini sauce!
Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.
Everyone loves this obsessively-good pickled onion recipe that transforms simple red onions into a beautiful, tasty garnish. Get the secrets!
Check out our impressive homemade sloe gin cheese. Fruit cheeses are set fruit pastes that are ideal partners for cheeseboards. Try this with a strong blue cheese such as stilton
Fresh and peppery, these quick pickled magnolia petals take the prettiness of Spring and turn it into a tasty condiment.
The flavour of this marmalade is a gentle balance of the three fruits, grapefruit, orange and lemons.
A Pineapple chutney with Sri Lankan flavors to beat all fruit chutneys! A bottle of homemade Pineapple chutney on the table with your rice and curry makes mealtimes easy with fussy eaters that include kids and adults as well.
Make the most of feijoa season by using every bit of them. Words & images: Jenny Garing Feijoa skins have a very tart flavour but can be used in a number of sweet and savoury dishes. Try a few pieces of skin in your next smoothie for an intense hit of feijoa flavour. If you only eat a few feijoas a day, put the skins in a bag in the freezer until you have enough to make these recipes: Pickled Feijoa Skins These pickled skins are reminiscent of pickled watermelon rind, a much-loved condiment in the southern US. You can
Hot And Sweet Orange Chutney From Slow Food Preservers Slow Food Preservers of Los Angeles Certified Food Preservationist, Marcella Missirian, celebrates tradition and raises the bar with her California native alternative to cranberry sauce. Growing up among orange and lemon groves in LA and her love of world travel, she’s upped the holiday favorites with […]
Coulibiac of Salmon with Pickled Beets and Kale is a dinner showstopper that's veggie-packed with garlic, whole-grain mustard, dill, capers, and kale.
Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.
Make these a little ahead, at least an hour, but they keep in the fridge for weeks.
A beautiful side dish
How to make easy passion fruit (granadilla curd) that is perfect served on yogurt, drizzled on cakes, or sandwiched between biscuits.
These salmon croquettes are light, tasty and take less than 10 minutes to prep! Make salmon croquettes the easy and healthy way and dip them in a tangy dill and sriracha dipping sauce. Delish!
How to make easy passion fruit (granadilla curd) that is perfect served on yogurt, drizzled on cakes, or sandwiched between biscuits.
I try to keep things relatively practical and user-friendly on here, but every now and then a recipe comes along which, even though I can’t really work out what I’d do with it, sounds s…
Given the title of this blog, it is fitting that my first post deals with passionfruit. My generous neighbour, Renate, recently gave me a couple of bags of passionfruit from her prolific vi…
Last Saturday I woke up to realize that the Loquats on our lush green tree were all ripening soon. I had no idea what to do with these chinese fruits, Loquats. We tasted these and to my palate it seemed something similar to amla (gooseberry) and kamrak (star fruit). Loquat is tangy and sour with couple of big seeds inside. Why not try to make Indian achaar pickle with them? Yes, this was my father in law's idea. He loves pickles and he wants me to make punjabi style pickle for him. Although I will be making punjabi style raw mango pickle for him, I thought of trying the same with firm, slightly raw, sour loquats. And I was really surprised how delicious this can be. As you know I am not from Punjab, but we love Punjabi/North Indian food and their pickles. Many many years ago when we had traveled to North India for vacation, we saw these big pickle shops selling variety of pickles. Pickles were mound in a big tub. Red spice and tangy mangoes shining with oil marinating to form a delicious concoction. WOW...the sight was amazing. This pickle is adapted from Sanjeev Kapoor's Punjabi Pickle. Also, I realized the small pickled berries that I thought as fruit berries were actually kabuli chana or white dry chick peas. Amazing how a dry pea turns into so delicious pickled berries! Pickling indeed is an amazing process and involves science, and this season that I am learning to pickle, I am getting more and more knowledge about it. My husband harvesting firm, slightly raw loquats for pickling. Ingredients 30-40 loquats (cut edges and remove the core) 2 tbsp. saunf/fennel seeds 1 tbsp. dhania/coriander seeds 1 tbsp. methi/fenugreek seeds 1 tbsp. haldi/turmeric powder 1 tbsp. rai kuria/mustard for pickling 2 tbsp. mirchi/red chili powder 1/2 tsp. hing 1/4 cup kabuli chana/dry white chickpeas 1+1/2 tbsp. salt 2 cups mustard oil Heat mustard oil till it reaches smoking point. turn off the heat and let the oil cool completely. Wash and dry loquats. Cut the edges and remove the core. Roughly cut into pieces of your choice. Mix fennel, coriander, and fenugreek seeds and coarsely grind them either in a grinder or in ortar and pestle to open the seeds and get the best flavor. Mix salt, turmeric, chili powder, hing to the ground spices. Mix well. Add spices to cut loquat. Add kabuli chana. Add 1 cup cooled oil. Mix well. Fill the pickle in sterilized glass bottle. Add another cup of oil and put the lid on. Mix the pickle occasionally and in few days it will be ready to serve and enjoy! Here is step-by-step pictorial recipe: Wash and dry loquats. Cut the edges and remove the core. Roughly cut into pieces of your choice. Mix fennel, coriander, and fenugreek seeds and coarsely grind them either in a grinder or in ortar and pestle to open the seeds and get the best flavor. Mix salt, turmeric, chili powder, rai kuria, hing to the ground spices. Mix well. Add spices to cut loquat. Add kabuli chana. Add 1 cup cooled oil. Mix well. Fill the pickle in sterilized glass bottle. Add another cup of oil and put the lid on. Mix the pickle occasionally and in few days it will be ready to serve and enjoy! Enjoy Indian Style Loquat Pickle! Thanks for stopping by! I love reading comments, but please do not post comments with advertisements or external links.
Tart, sweet and creamy, this fragrant curd is my current food obsession.
Quince paste is a sweet candy made from the delicious apple-like quince fruit and complements the flavor of cheese, with which it is often served.
Don't underestimate the impact of dried fruit compote! Making it is super easy and takes no time at all. Most importantly, you can control the amount of sugar that goes into the recipe! The dried fruit compote is a wonderful addition to any breakfast dishes such as porridge, yogurt, oatmeal etc., or enjoy alone.
Ploughman’s lunch is a traditional British meal that is perfect idea for your next party. Fill a large, rustic platter with cheese, bread, meat, pickled and fresh vegetables, chutney, boiled eggs, and fruit. Guests can enjoy a wonderful sandwich with a side salad. It’s a simple but brilliant dish for entertaining!
