Well almost from scratch unless you have a cow, sheep or goat to milk. We prefer to make our own sour cream (from yoghurt) these days to avoid sulphites and other additives (such as modified corn starch, gelatin, microcrystalline cellulose, colour, disodium phosphate, cellulose gum, carrageenan) used in the making of commercial sour cream. There are […]
All recipes including Canning and Preserving of Food.
Fresh, home-baked bread – everyone’s favourite. We are most fortunate to have an organic flour mill close to home and visited recently to buy a few items. We were pleasantly surprised by the wide range of products available and were especially impressed with the number of certified organic grain flours and gluten-free products for sale. […]
This is a continuation of the previous article on how to use homemade Pumpkin Puree, made from scratch, in your home baking. It’s a great time of the year to make economical Fall treats from the large variety of pumpkins and squash available. Here are two tried and true recipes which are quick and easy […]
Its that time of the year when pumpkins and squash of all kinds and shapes and colours have been harvested and are available at local farmers markets and are a very economical vegetable to purchase and bake delicious Fall treats. It is traditional in the Fall in our home to pick our own pumpkins – […]
Greenshell Mussels are one of those foods that are just good for you ~ low in calories and fat, and high in protein and iron. They are fresh frozen so have no MSG or other chemical additives. They have a unique flavour and can be used in a variety of ways ~ not just as […]