Carrot sticks: Half/Full Sour Asian Ferment:

This, I think, is called a half/full sour ferment or a pickle, as we would call it, I think. The secret to success for me is to remember that everything has to be under the brine or else it goes rotten and can ruin your whole jar - if it smells fishy, it is off. It has been suggested to me that if I see any sign of going off, I can save it by sprinkling it with more salt and eating it. ( I hold not responsibly if illness should be caused by your decisions re this). If there is a white film it is ok but not as nice, scoop film and sprinkle with salt. Carrot are meant to taste tangy, when the process is finished - delicious and are used as side dishes in Asia.

Half sour = 1T salt to 2 cups of water
Full sour = 2T salt to 2 cups of water 

It depends on the weather and humidity as to how long it takes to ferment. It takes maybe one too two weeks usually. Hotter it is the quicker it goes. I put side plate or saucers under my jars as they do bubble over. Open up your jars daily to check your ferments, and to release any built up pressure, unless you are just covering with cloth of course, that is easier. (The higher you fill things up the more messy the bubble over. Bubbles are good, that's making it tangy and super healthy for you, full of those marvellous probiotics so needed in our over processed western diet!)

Carrot sticks:

1. Peel and chop off ends
2. Cut into sticks 
3. Sterilise glass jars, I just pour boiling water through them, lids included, I put lids into a bowl and pour boiling water over it
4. Add carrots and ginger and pack tight as tight as can be
5. Add cool brine and cover completely, never add boiling brine - I don't ever boil my brine water, just stir salt in at room temperature
6. Decorate with lime or with radishes
7. Remove any floaties
8. Weigh down with a clean rock, cabbage leaf (you can fold it into the sides, so they aren't exposed to the air) etc so carrot don't pop up
9. Store under 18 degrees
10. Once fermenting has been done you can store these in the fridge for up to 6 months ( I label and date all my products, permanent pen on glass, it rubs of after a while but stays on long enough to be handy.

Brine recipe: 

1. 2 cups of rain, spring or filtered water ( chemical free)  
2. Add salt (sea or rock salt is best. Don't use iodized salt) It should be salty but not too salty 

Starting blog again!

Okay so it is years since I have been organized enough to keep a record of our recipes in one place i.e. here. And as I am constantly losing my recipes books, hand written scrawls etc, and constantly being asked to share recipes with friends, I am going to revive this blog again. In the past years wee have gone ginger and turmeric and fermented food crazy! So I'll start of by sharing our Asian ferment recipes!

Mariette's Microwave Pap:

Individual Serve Morning Porridge :
0.5 cup of maize meal & pinch salt
1 cup milk
1 cup boiled water

For Family Size:
1.5 cups Maize meal and a pinch of salt
3 cups of salt
3 cups of water
9 min

(1) Mix milk in first then hot water for
(2) Microwave for 3 min, take out of micorwave every minute and stir every minute.
(3) cover with glad wrap and cook on high for 3 minutes again.
(4) CHange power ot medium and cook for another 3 minutes.

Ambrey's Delicious Lemon Meringue Pie

½ packet plain sweet crushed biscuits
60g butter
400g can sweetened condensed milk
½ cup lemon juice (about 2 large lemons)
3 eggs, separated
¼ cup castor sugar
Combine crushed biscuits and melted butter. Press into a 23cm pie plate and chill.
Blend together condensed milk and lemon juice. Add lightly beaten egg yolks and combine well.
Pour evenly into the chilled crumb crust.
Beat egg whites until stiff, gradually add castor sugar.
Spoon meringue on top of the filling. Bake in a pre-heated 180 oven for 10 minutes or until golden brown.

Ambrey's Sausage Hotpot

1kg sausages
2 medium onions
3 cups gravy
2 bacon rasher
1 tin diced tomatoes
2 cups frozen peas
2 large potatoes, peeled and thinly sliced
Brown the sausages in a pan, lift out and place in casserole. Brown the sliced onion, add to the sausages and pour the gravy over. Sprinkle with chopped bacon, then
tomatoes and peas. Finish with a layer of potatoes, cover and bake in a moderate oven for 1 hour. (I take the lid off for the last 20 minutes or so to crisp up the potatoes.)

Free Cooking Books!

http://www.techsupportalert.com/free-books-cooking

Roast Pumpkin

I hate peeling pumpkin, so lazy me; I just wash my pumpkin, stick it in the oven on a tray and roast away 'till tender.  Cut up into big chunks once cooked, taking out pips but often times the skin can be left on and even eaten! Yum, we love our pumpkin! These ones are fresh as can be as a farmer brought them to church yesterday!