There's nothing better than a dollop of this incredible spicy piccalilli on your favourite cheese
Learn how to make a mint extract with fresh peppermint and your favorite clear liquor. Homemade extracts are perfect for holiday gifts and cost less than store-bought extracts! It's also a good way to use up the summer harvest of mint leaves.
This is my mom's traditional Korean kimchi recipe. The best kimchi recipe uses napa cabbage and good gochugaru from Korea.
Preserve your herb harvest by making flavorful herb salt. You can use whatever combos you love with different salts. Herb salts make a great garden gift.
Vadouvan is a French-ified curry spice blend. The French influence comes from the addition of shallots and garlic.
Fabulous homemade Greek seasoning to sprinkle on everything from fish to lamb to chicken to potatoes and other veggies ... plus 18 more amazing spice mixes and rubs to add more flavor to your cooking! Click for the recipes.
This flavour packed sweet chilli jam is the champion of ALL jams! Makes a lovely homemade gift, and pairs perfectly with cheese.
Persimmon Chutney might sound exotic but is easy to make. Learn how to put your own twist, with spices, on this unique recipe.
These old-fashioned mustard choko pickles are perfect with a Ploughman's lunch.
This dukkah recipe is so easy to make! Dukkah is a nut and spice blend from Egypt—sprinkle it over bread dipped in olive oil, vegetables, hummus and more. Recipe yields 1 scant cup.
With only ten minutes of hands-on time, Homemade Worcestershire Sauce is an easy pantry staple to make yourself! Rich with fragrant spices and lots of savory notes, enjoy the sauce immediately or refrigerate for up to 6 months.
Regular readers of this site will know by now that we love a good chutney! My previous posts for Beetroot Chutney and Tomato Relish are two of the most visited and commented on recipes that I have…
There are plenty of dried goods we're accustomed to stocking in our pantries, but this one may seem unfamiliar. You'll appreciate it when you have it, though.
Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers
THM:E, low fat, no sugar added, gluten/egg/nut free
This easy and delicious homemade Nectarine Chutney is best served as part of a cheeseboard or with meat.
Chilli Jam or Chilli Preserve is my favourite sweet & spicy condiment to add to anything and everything
If you love Brown Sauce then you’ll be thrilled to discover this homemade version is even better. Made with plums for a full fruity flavour but still with its familiar spicy personality and brilliant on a bacon sandwich.
These salts come in four flavors - chili lime, vanilla, rosemary lemon & sriracha - that add a pop of flavor to everything from popcorn to chocolate.
June 24 is the day when people in Calabria and throughout Italy start the process of making nocino. June 24 happens to be San Giovanni’s day (St John’s day) and tradition has it that the green walnuts must be picked on this day to make the best nocino. Nocino is a dark-colored
The garlicky flavor of ramps, combined with the vinegar kick of pickling, is a great way preserve the wild onions and add a bright punch to any dish.
I can't believe that after all these years, I still haven't shared my favorite homemade soy sauce recipe with you guys on here. We have looked at how to make homemade ketchup, homemade mayonnaise and even homemade dijon mustard in earlier posts. Well they say better late, than never so let's get right to it,
These easy homemade chicken bouillon cubes are made with no mystery flavorings of fillers, just fresh ingredients.
A few weeks ago, I came up with an idea that sparked some interest on Facebook. I wanted to make some "ramen noodles" that are healthy, not full of added chemicals and toxins. So I went to work on trying to figure out a good dry pasta recipe that resembles Chinese noodles or Ramen noodles and a way to make dry chicken broth powder. I'm going to break this into 2 posts so it won't get too painfully long. Part one is the chicken bouillon recipe I came up with which turned out FABULOUS! I am very pleased with the results and have been using this in tons of recipes. The second part will be about the noodles I discovered how to make - Chinese Alkaline Noodles, AKA Ramen noodles. They were also very good and we have now used them to make Lo Mein as well and my husband commented that it tasted like restaurant quality. Score! I'll go into details on how I threw that dish together too in the Ramen Noodle post. Now on to the Chicken Bouillon Powder. Bear with me... there are a lot of steps that can be time consuming BUT I promise it is worth it and you will be able to turn 4-6 cups of chicken stock into 50 CUPS of broth when you add a tsp of the final powder to 1 cup of hot water. I used two different recipes/techniques to get my final product. I referenced the original recipes in case you would prefer to try one of them instead! To Make Dehydrated Stock: The first thing you will need is 2 or 3 quarts of chicken stock that you either made yourself, or you can purchase organic stock from a grocery store. I used 2 and half quarts because that is what I had on hand. It doesn't really matter. The end result will just have a little more or less chicken flavor. In a pot, pour the stock in and let it simmer. Forever. I mean I let mine come to a boil and then simmer for about 3 hours. You want the liquid to be a lovely caramel color. Do not worry if it feels like you are boiling away everything - it boils down to a very small amount. I would say it's about a cup or less after all is said and done. I followed the directions for bouillon cubes from A Return to Simplicity blog. Except I had no intention of making cubes and took it a step further. Once I boiled down the stock I placed it in a 9x13 pan lined with parchment paper and put it in the refrigerator to firm up. It turns into a jello-like texture. If I were making cubes I would have put it in a smaller dish to make them thick and cut into cubes to freeze. But I wasn't making cubes. After it was chilled and firmed up I peeled it off the parchment paper and placed in my dehydrator on my trays used for fruit leathers. You could also line it with plastic wrap or parchment paper instead. If you do not do this step you will end up with all of your precious stock in a puddle at the bottom of your dehydrator! It took about 24 hours to completely dry it out. Now the easy step... use a mortar and pestle to grind the dried stock into a powder. Now you have stock powder! At this point, I had about 2 tbsp of powder or 6 tsp. I told you there were a lot of steps. You're half way there. To Make the Bouillon Powder: Combine the following ingredients in a blender or food processor. Once powdered, store in a mason jar: 1 cup nutritional yeast (Found at most health food stores) 2 1/2 tbsp onion powder 2 tbsp dehydrated chicken stock 2 tbsp sea salt 2 tsp garlic powder 1 tsp dried parsley 1 tsp paprika 1/2 tsp white pepper 1/2 tsp celery salt 1/4 ground sage Use 1 tsp per cup of water in any recipe you would use chicken broth. Check in next week to learn how to make your very own Chinese Noodles... aka Alkaline Noodles... aka Ramen Noodles!
Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat
