Wine from Dried Elderflowers

Elderflower is a traditional wine that was historically popular because it ferments on the wild yeast in the elderflowers, though this recipe uses commercial wine yeast for consistent results. The recipe begins by making a tea with dried elderflowers, though you can also use freshly collected elderflowers without the stalks if you like (You need about…

Wine from Frozen Strawberries

Fresh strawberries are decadent, more so if you forego the pleasure of eating them and ferment them as nature intended. To make the compromise more appealing you can use 2 kg of fresh or frozen strawberries for this recipe, so you can start it all year around. Try substituting some raspberries as well for a…

Plum Wine

A favourite in Asia, plum wine is easy and inexpensive to make, though it has a reputation for not always clearing fully, but this recipe gives you a good chance because of the inclusion of Pectolase. This recipe is also sound for peaches, nectarines and other stone fruits, so keep an eye out for seasonal…

Corned Beef

This recipe uses Sodium Nitrite to turn 1 to 2 kg of beef into corned beef. You can use Sodium Nitrite if you are very careful or you can obtain Instacure #1 / Prague Powder #1 / Pink curing salts. Quantities for both are given. Ensure that your Pink Curing Salts are 6.25% Sodium Nitrite…

Almond Ketofudge

The recipe makes about 30 small squares of delicious imitation fudge, and is very quick and easy to make. 400 g Ground Almonds70 g Unsweetened Dessicated Coconut430 g Hazelnut Butter200 g Cocoa Liquor Buttons, chopped100 g Whey of appropriate flavour (Not fruity)200 g Organic Raw Cold Pressed Coconut Oil1 teaspoon Cinnamon1 teaspoon Sea Salt100 ml…

Avocado Soup

This avocado soup is lightly cooked and very nutritious. It may cause nostalgia for the 70s and is a vibrant bright institutional green. The recipe is designed to be served hot, but can be chilled too. This recipe is calibrated to serve 2 – 3 people as the servings are small, not exceeding 250 ml…

Mulled Wine

A robust mulled wine for cold winter evenings in the run up to Christmas. Make sure all your spices are fresh and remember to keep the pot covered as much as possible to avoid losing the nutritious alcohol. This recipe yields about 1.1 litres. Multiply the recipe up if required (Recommended.)

Creating the Perfect Burger

Meat To make perfect burgers your meat has to be right. It needs about 30% fat. If you are cooking sous vide as described below, you could get away with 20% because of the reduced cooking temperature. Therein lies the problem though, any beef mince you buy in a supermarket is going to have a…

Dried Fruit Energy Balls

These energy balls are delicious. The fig and date base is best made in a clean meat mincer for the right texture, and the cocoa liquor buttons (Or cacao nibs) and hazelnut butter round out the flavour perfectly. They are rather sweet and carb-heavy, but sooo good. 150 g oat flour (Or oats ground to flour…

Classic Sweet and Sour Sauce

This wonderfully piquant sauce is a healthy version of the classic Chinese staple sweet and sour sauce. It is delicious with crispy baked chicken strips, rice and noodles. Alternatively chill and serve as a dipping sauce.500/600 g tin of pineapple chunks or rings400 ml vegetable stock400 ml white wine vinegar300 ml orange juice100 ml soy…