By Kate Walsh
By Kate Walsh
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.
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup white sugar
2 cups beetroot stems diced
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.
By Kate Walsh
By Kate Walsh
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.
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
- Preheat your oven to 170C.
- Line two baking trays with baking paper.
- Toss the almonds into a food processor and blitz until they are roughly chopped.
- Remove half the almonds and process the rest until they are a finely ground.
- Place the sultanas in a bowl and cover with hot water to rehydrate them.
- Mix the finely ground almonds, flours, cinnamon, baking powder and salt in a large bowl
- Mix the oil, syrups, vanilla and banana together and then add to the dry ingredients
- Using a wooden spoon, mix well and then add the drained sultanas.
- Using your hands, make walnut sized balls and drop onto the baking sheets. Gently flatten.
- Cook for 15 minutes or until the are golden brown.
- Brush with honey while still warm and transfer to a wire rack to cool.
By Kate Walsh
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
glass or ceramic bowl
another bowl, lined with a sieve
3 cups roughly chopped very ripe raspberries (or a mix of strawberries/raspberries/blueberries)
2 cups sugar
2 cups apple cider vinegar
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
By Kate Walsh
This is the best lemonade you'll ever taste! Big call I know but learning this basic recipe will help you break up with the soft drink industry forever. Swap out lemon juice for orange or mandarin depending on the season and add turmeric or ginger for some zing. Some passionfruit and orange will give you an old school Passiona! The live whey ferments the juice/water and gives you a lovely natural carbonation whilst also giving you some good bugs for your tummy. Win!
Ingredients1 cup lemon juice (around 4 lemons)
500gms natural organic yoghurt
3/4 cup light tasting raw honey
1 tablespoon finely grated turmeric
Equipment1.25L swing top glass jar or PET bottle.
Juicer (a hand juicer is fine)
Tea towel or muslin
Water filter or access to filtered water
- Cut your lemons in half and juice, removing all the pips. To get 1 cup of juice, you will need around 4 lemons. Always juice lemons at room temperature as you’ll get more juice.
- Line a strainer with a tea towel or two layers of muslin and place over a bowl to catch the whey. Add the yoghurt and draw up the edges of the towel and gently squeeze. You should easily get 1/4 cup liquid whey.
- Place the lemon juice, 1/4 cup whey, turmeric and honey into a jug and mix with a spoon or whisk.
- Pour into a swing top or PET bottle and top up with filtered water.
- Put in the lid and leave on a bench out of direct sunlight for 2-3 days.
- If you are using a glass jar, make sure you open the lid each day to check each day how fizzy your lemonade is getting, especially if you are in a very warm climate. If you are using a PET bottle, you can feel how fizzy it is by pressing on the sides. The fizzier it gets, the harder the sides will feel.
- The sweetness will reduce each day so when it is to your liking, place into the fridge.
- Serve within 3-4 days with ice and mint.
PHOTO CREDIT: NELLY LE COMTE