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If you're vegetarian or, just like me, like to mix in some meat free meals through the week, here's some inspo from My Deal. There's some fab recipes here including my stuffed capsicum recipe which is really warming for winter. I hope you enjoy!
https://www.mydeal.com.au/blog/post/6-healthy-vegetarian-recipes I picked these beautiful green olives in Cudlee Creek, South Australia this morning. Olive picking and preserving was something I did with my family as a kid and I can say that it is really rewarding, even though I liked to complain a lot. Using a sharp paring knife, make 1-2 slits in each olive length ways - this will help the olives to lose their bitterness and also absorb the flavours once preserved. As you slit them, put them straight into a large clean bucket of water to prevent any air from browning the olives. Once you've finished put a plate on top of the olives that's slightly smaller than the circumference of bucket to hold the olives under the water. Change the water everyday for 12-14 days. This removes the bitterness from the olives. Now it's time to preserve the olives. Make sure you sterilise your jars first. My mum and dad taught me their method for preparing the brine that they were taught back in Spain by their parents a long long time ago. Comically I still use this method today despite the ready availability of things like measuring cups. Place a raw uncracked egg into a large bucket of clean water. Add salt really slowly and stir gently as you go. When the egg floats, the amount of salt is just right. If that's too involved for you, I've been told to use 1 part salt to 10 parts water. Place the olives into your sterilised jars adding whatever flavours you like. I am going to add lemon wedges, lemon leaves and garlic cloves to these. Believe it or not, the lemon leaves add an amazing unique flavour. Pour the brine over the olives until they're covered. Drizzle a layer of olive oil over the top to prevent air getting to the olives. Seal with lids and leave for 2-3 months to marinate. Enjoy!
I'm so excited to be featured in the May 2018 issue of Get it Magazine with a four page spread of some of my recipes and food photos. The full issue is available around the Gold Coast now and online: http://getit-magazine.com.au/ A bit thank you to the team at Get it Mag! |
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