Archive | Cooking

Chinese Cabbage Oven Veggie Chips

Thank you all for your well wishes! You are so kind and thoughtful:) I adore this space, where I can come and write my thoughts and feelings, where I connect with the most wonderful people from all over, each day…. Thank you:) I am feeling a lot better today, the sun is shining and I can feel that Spring is approaching too, which is just wonderful!
I thought I would try and make some Chinese cabbage veggie oven chips, I was a little sceptical at first, BUT let me tell you, they are just SO tasty and crispy. I know this is true because Richard walked into the kitchen after I had just made the first batch, looked at what I was making and looked a little concerned. Green leaves on a baking tray coming out of the oven??? Then he tasted them and well…. let’s just say, I had to make a whole new batch:) He ate them all, loved them so… need I say more?? (They taste good)…
I used:
Chinese Cabbage
Olive oil
Have It Herbal Kitchen / Table Salt (seriously THE best herbal salt I have ever tasted!!)

These are so easy to make.
Tear up the cabbage into little pieces, pour some olive oil over them, grind some herbal salt over them and mix to ensure they are all lightly covered with oil and salt.

Space the pieces on a baking tray and pop into the oven on medium heat for about 10 minutes or so. You need to keep an eye on them as they can also burn easily too:) I am sure you could make these in your dehydrator too, it would just take a bit longer.

The finished delights! You must give it a try, you won’t be sorry:) I am going to give beetroot chips a try next, wish me luck:)
Linda (from a not too freezing, slightly warmer winter than usual, South Africa:)


Canning Tomato Relish

We have had such a wonderful crop of tomatoes this season so far, my kitchen windowsill is packed with ripening tomatoes and there are still plenty growing in the veggie patch. Today we made our first batch of tomato relish that is about to go into the freezer. I feel a tremendous amount of gratitude to be able to walk out into our veggie garden, pick our homegrown produce and prepare it for a meal. I love that we are reaching a new level of self-sufficiency, it makes my heart smile…

The Relish:
1 basket, full of ripe tomatoes.
Soak them in boiling water, let the water cool, remove the skins and gently squeeze your tomatoes so that the seeds fall out. Squeeze them over a sieve so you can save as much juice as possible. Once I left the seeds in, and oh my goodness, they made the sauce so sour! (Live and learn:)
I slowly heated the tomatoes and added a generous amount of crushed garlic, a handfull of chopped basil leaves, salt, black pepper and some Balsamic vinegar.
I let it cook for a while and adjusted my ingredients according to taste.

Sterilised my bottling jars and added my tomato relish and popped them in the freezer.
I feel like such a farmergirl now, I just love it!
This is a great book for preserving, Putting Food By.

(A few readers have asked what camera I use, it is a Cannon Power Shot SX10IS)

Have a wonderful day xo
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