I managed to harvest two ice-cream tubs worth of baby green figs a couple days ago and would like to harvest the rest, before the birds get them! Here goes another recipe for baby green fig preserve. I love the taste as it remind me of christmas, and the fig preserve goes well almost anything, … Continue reading Post-Xmas Baby Green Fig
GARLIC CHIVES This popular herb is easy to grow and a great addition to any garden. It is easy to differentiate between onion chives and garlic chives. Garlic chives have a flat, grass-like leaf, unlike the hollow leaf of its oniony cousin. Some info for those serious green fingers. Garlic chives/Allium tuberosum is indicative of … Continue reading 2 FLAVOURS ONE DELICIOUS HERB
Spotted some baby green figs on the tree this morning and decided to get them before the birds do. Recipe for unripe Zesty Fig Preserve: 10 baby green figs 250 grams brown sugar 400ml boiling water Tablespoon cinnamon powder Half Tablespoon nutmeg Teaspoon aniseed Teaspoon honey Top the figs and pierce them multiple times with … Continue reading Zesty Fig and Lemon Preserve
Coriander ( Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Just read an article about the hottest chilli in the world, Dragons Breath, developed by Mike Smith a hobby grower from Wales. Also unpacked my backpack and realised I had two gifts of chilli pods with seeds from Homegrown Nurseries. The Dragons Breath has not been certified by Guinness World Records, but is in the process as … Continue reading The Official Hottest Chilli!
For 4 years now I have made fig preserve, sometimes a flop, but majority a raging a success. Below is a basic recipe I use ( no warranty ) : - 1 kilo sugar( sugar is bad ) - 2 kilo's figs halved -lemon zest and lime zest, - table spoon of cinnamon and gingerDrop … Continue reading Fig and lime preserve 2017
A couple months ago I bought 20 pieces of tender rump steaks, about 300 grams each. I used my homemade biltong dryer and compared it to just hanging them in a clean, dry and hot room. The basic recipe is as follows, roughly: Cut the beef into strips about 4cm thick. Pack the meat into … Continue reading Biltong Maker