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post #11 of 15 (permalink) Old 31-01-2017, 14:07
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When we had access to a lovely apple tree i made Apple and tomto chutney, the family loved it, but i can never make it again as I mixed a couple of recipes together then added other bits.
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post #12 of 15 (permalink) Old 31-01-2017, 18:03
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I look out for good pork loin joints and cure them to make my own bacon. I bought some smoked curing salt and it makes excellent smokey bacon.
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post #13 of 15 (permalink) Old 31-01-2017, 18:19
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I'm going to try drying belly pork to bacon

4 days herbs and salt

4 days hanging

I'll let you know

Sandra
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post #14 of 15 (permalink) Old 01-02-2017, 12:00 Thread Starter
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Quote:
Originally Posted by Drew View Post
Every year I always pickle Beetroot. Beetroot & Onions. Tomatoes/Chillies/Cucumber. Onions. Shallots.

From my days in South Africa, I make my own Peri Peri sauce.
Yes, peri-peri is good and easy to make. I have the authentic Portuguese recipe. I make it fresh for chicken/prawns.

You need the right chillies though to make it perfect.
Next effort will be Mazavaroo (Mauritian) or Harissa.

Viv

"When I was 17 the boys used to call me "Coke-bottle-legs". Fifty years later, they are still like Coke bottles. Sadly, the 2 litre version!"
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post #15 of 15 (permalink) Old 01-02-2017, 19:25
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Well today we started our veg month prior to the lent fast

Lentils with spices, spinach and a mixed salad

It was really good

Beetroot soup for lunch , and I had salad and olives for breakfast

Shades of our breakfasts in Israel although eggs and cheese were added there along with fantastic black bread and sour cream

The wine is the biggest problem

Still it has to go for the 40 days of lent

Sandra
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