Recipes

Best ever chocolate cake

By Kate Walsh

Best ever chocolate cake
Honestly the easiest and most delicious mix and bake chocolate cake ever.

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Spicy Fermented Chilli Sauce

By Kate Walsh

Spicy Fermented Chilli Sauce
This is the only chilli sauce you will ever need!

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Simple one bowl Cupcakes

By Kate Walsh

Simple one bowl Cupcakes
Melt and mix cupcakes in 30mins? Too easy!

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SEED CRACKERS

By Kate Walsh

SEED CRACKERS
Super easy and delicious seed crackers.

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Pickled Beetroot Stems

By Kate Walsh

Pickled Beetroot Stems

 I always feel guilty throwing away the gem-like stems of my beetroot in my shopping bag. Here is a great way to reduce waste and end up with a gorgeous pickle at the same time. This goes particularly well with pate and charcuterie. I just put it in the fridge but it is easily shelf stable if you pour the warm brine and stems into warm sterilised jars and seal. It will last in the fridge for around a month and on the shelf for up to a year. 

INGREDIENTS

  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 cup white sugar
  • 2 cups beetroot stems diced

METHOD

1. Gently warm the vinegar, water and sugar until the sugar is dissolved.

2. Place your beetroot stems into a wide mouthed jar.

3. Pour over the brine and either cool to room temperature and pop in the fridge. The stems will fade in colour over time.

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Home Made Yoghurt

By Kate Walsh

Home Made Yoghurt
Make delicious and simple DIY yoghurt at home in no time!

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Cinnamon Spelt Biscuits

By Kate Walsh

Cinnamon Spelt Biscuits

Sometimes I just need to turn off the news and head into the kitchen. Today was one of those days. These are really simple little biscuits that are based on ones from The Clever Carrot who originally took the idea from ‘My Father’s Daughter’ by, Gwyneth Paltrow. They are vegan, tasty and really quick to make. Perfect to bake with little ones. Substitute 3/4 cup of the white spelt flour with oats for a different texture. You could also use walnuts or macadamias instead of almonds. 

INGREDIENTS

¾ cup almonds, toasted
1/3 cup sultanas
1 ½ cup white spelt flour
¾ cup whole spelt flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon fine sea salt
⅓ cup vegetable oil (I used macadamia)
⅓ cup maple syrup
⅓ cup rice malt syrup
2 teaspoons vanilla extract
1 overripe banana, mashed

METHOD

  1. Preheat your oven to 170C.
  2. Line two baking trays with baking paper.
  3. Toss the almonds into a food processor and blitz until they are roughly chopped.
  4. Remove half the almonds and process the rest until they are a finely ground.
  5. Place the sultanas in a bowl and cover with hot water to rehydrate them.
  6. Mix the finely ground almonds, flours, cinnamon, baking powder and salt in a large bowl
  7. Mix the oil, syrups, vanilla and banana together and then add to the dry ingredients
  8. Using a wooden spoon, mix well and then add the drained sultanas.
  9. Using your hands, make walnut sized balls and drop onto the baking sheets. Gently flatten.
  10. Cook for 15 minutes or until the are golden brown. 
  11. Brush with honey while still warm and transfer to a wire rack to cool.

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Berry Shrub

By Kate Walsh

Berry Shrub

A shrub is basically a vinegared fruit syrup. Sweet, tart and intensely refreshing, shrubs are the sophisticated older sibling of sweet cordials, enjoyed all around the world, and for good reason — they are delicious! You’ll find them in Southern USA where shrubs originated, to steamy South-East Asia, where they are spiked with sweet tropical fruits for instant relief from the humidity.
This shrub recipe can be used for all types of fruits — raspberries as I have here, or plums, peaches, pineapples and mangoes. Use whatever is in season and make sure the fruit is really ripe. I use regular white sugar, but you could substitute with raw sugar. When you first make it, the vinegar can be a little dominant, so leave the shrub in the fridge for a few weeks and let the flavours balance out.
Drink your shrub in a tall glass with lots of ice, soda water (club soda) and a jigger of gin.

Makes 1 x 750ml bottle

EQUIPMENT
glass or ceramic bowl
another bowl, lined with a sieve
wooden spoon
funnel
750ml bottle
ladle

INGREDIENTS
3 cups roughly chopped very ripe raspberries (or a mix of strawberries/raspberries/blueberries)
2 cups sugar
2 cups apple cider vinegar

METHOD
1. Mix the fruit and sugar: Put the berries in a glass or ceramic bowl. Pour the sugar over and leave for a few hours, or better still, overnight in the fridge. The sugar will slowly dissolve and draw out all the lovely juice in the berries. You’ll end up with a bowl full of soft berries surrounded by sweet syrup.
2. Strain and squish: Pour the mixture into a large sieve that is sitting over a bowl, to catch the syrup. Squish the berries with the back of a wooden spoon to extract as much juice as possible. Keep the sugared fruit pulp to serve over ice cream or Granola.
3. Add vinegar: Stir the vinegar into the strained fruit syrup. It will have a very strong vinegar taste at this stage, which is normal.
4. Pour and store: Fit a funnel into your bottle and ladle in the shrub. Seal and store in the fridge for a few weeks, after which the flavours will develop and the vinegar will mellow. You can of course drink it straight away, but you might want to add a little more sugar, as the vinegar will taste quite strong. It will keep in the fridge for up to three months.
5. Serve: To serve, one-quarter fill a glass with the syrup, top with soda water and garnish as you please.

Photo Credit: Anthea Williamson

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