Nov 202012
 

Harissa in jars

These are a blast for any chilliholic and will add a new dimension to the seasonings on any table. In the northern hemisphere, now is when we need to preserve green & red chillies. If you have a blender or food processor these couldn’t be easier.

Chillies and tomatoes are arguably two of the most influential culinary exports from South America where they originated. Traders took them to Europe, the middle & far east from the 16th century onwards. Their use is characteristic of many cuisines. Harissa & schug are similar to some of the original salsas & pebre of South America.

Tamsin’s tomatoes on toast with schug

They can be used virtually anywhere in your culinary repertoire. In soups or stews; as a rub on meat, fish & vegetables; spread on bread; as a dip, with hummus or felafel etc; or like a ketchup. On the left, the delicious snack my friend Tamsin made with the Schug I took as a present when we stayed with her & her family. Tamsin’s blog is a cracking read too.

Harissa is a Tunisian/Morrocan red chilli paste seasoned with spices. Some variations include tomatoes too, which round out the flavour.

Schug (zhug  or skhug)
is a Yemeni green chilli paste make with lashings of fresh coriander and seasoned with spices. There is also a red variant.

If you’d like to make these wonderful ingredients, please read on…
Continue reading »

 Posted by at 16:01
Nov 162012
 

Peat Free Diet Audiobook Cover

Emma Cooper – The Peat Free Diet – Audio Book

Running time in excess of 2 hours

The Peat Free Diet (PFD) on Emma’s blog is a really useful resource for anyone interested in growing things. If you’re also interested in saving peat bogs by going peat free, then all the better: the book or audio-book is for you. Emma has packed a huge amount of comprehensive, detailed and well researched information into a neat little package. If you’re new to gardening or if you’d welcome a refresher, this will be a mine of handy & very accessible information for you.

Does it work as an audio-book though?

Yes, if you’re in the market for some enjoyable in-ear education. I can see (hear?) that this audio-book will be useful to commuters, exercisers and those who, for choice or physical need, prefer an audio presentation of material.

Emma’s diction and enunciation are very clear and crisp. I think that her speech will be clear on even the most dodgy set of earphones. The reading is fast enough paced so that you’ll not fall asleep without being so fast as to seem garbled.

Emma’s wry sense of humour also shines through her presentation with some dry quips delivered in characteristically understated style.

Emma produced the audio book herself and I think this shows in a couple of minor respects. The transitions between each track are slightly clipped at the end of one and the beginning of the next. Not so much so that you lose the meaning, but just noticeable. And on very few tracks the sound levels are not fully consistent between tracks. Again, not annoyingly so – just noticeable.

I think that this audio-book is a great piece of work by Emma. If you’re in the sort of groups of people I’ve suggested, it would be a great addition to your audio library.

Disclosure:
I count Emma as a friend. We’re regularly in contact and exchanging banter on Twitter and Emma has been to visit me here in North Wales. That said, I’ve called this review as I heard it and feel about it. I hope that helps.

 

 

 Posted by at 12:53
Nov 042012
 

 

Blues and bays made into vinegar using kombucha

Once you know how to make your own vinegar you can experiment with different flavours. Last year I showed you how to make your own apple cider vinegar. This year, I experimented to see if I could use the same principles to make some blackberry and apple vinegar.

I’ve also got into using Kombucha. We make kombucha tea as a tasty and healthful drink. It’s also possible to use it to turn a sugary solution into acetic acid – vinegar. All you need is a kombucha ‘SCOBY’ (Symbiotic Culture of Bacteria and Yeasts).

If you’d like to find out how to do these, please read on… Continue reading »

 Posted by at 17:00
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