Monthly Archives: April, 2012

Seaweed omelete

This recipe was an experiment to see if I could use up lots of seaweed in a tasty lunch omelette. It was very successful. I need to experiment some more with different types of seaweed but I purpose it as being suitable for foraged edible seaweeds and shop bought dried, or fresh… How I made …

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Sourdough Recycling

Following Sandor Katz’ book Wild Fermentation, I have been trying to permaculture-up my sourdough by feeding it left over cooked rice, grains, porridge and whole spelt grains.  It developed well for about a week, turing my left overs into a bubbling sour smelling gloop and I was really excited about the results to come. Today, …

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Hairy bittercress – Free salad

I did a spot of roof gardening this morning and was very pleased to find this herb growing in a neglected plant pot. It’s thought of as weed by most and yet it’s providing at least two services here; covering lots of surface soil thus acting as a green mulch and also it’s soon to …

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Ransoms are back on the plate!

I placed this post on my herb blog today and thought it may be of interest from a lunch point of view. Ramsons taste great raw or cooked – really garlicy, pungent and spicy. I love them and have plenty around me at present. Last year i made lots of peso using them instead of …

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Chickweed in sandwiches!

Chickweed makes a delicious and nutritious sandwich filing, it’s also plentiful, easily forage-able and available almost year round. It’s a popular medicinal herb, used as a tonic and for a multitude of ailments including skin complaints. It tastes fresh and peppery and it’s so successful that you are very likely to notice it as a”weed” …

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Homemade tempeh in my lunchbox

Wow! My first batch of homemade tempeh is currently cooling and I just couldn’t wait to try it so cooked half a block in a simple miso, ginger and chicken stock gravy. I am really delighted by how it has turned out. The aspergillus mould looks beautiful and the tempeh does indeed angel earthy and …

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Dosa slices

A couple of days ago I set up a batch of South Indian dosa mix which has been gently fermenting in my kitchen. Myself and my toddler wolfed down two mighty pancakes yesterday for breakfast, today the mix was finished by making lunchtime slices. As with all fermented recipes, a little forward planning is required …

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Making Tempeh

OK, so how useful this will be in my lunch box remains to be seen but today I have tried my hand at tempeh production. I have been inseparable from my new Wild Fermentation book, by Sandor Ellix Katz, for several days now and used it to learn about the process of fermenting cooked soya …

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