Posts Tagged ‘cooking’

Apple of love chutney

1greentomatoesmain

1greentomatoesmain

Fall is around the corner, we already had some cold days and lit the wood stove twice this week, but today is a sunny warm day again, ideal to work in the garden. Our tomato plants are still covered in unripe ones. They don’t taste anything like the sweet juicy red ones, rather acidic and won’t reach full growth or optimum ripeness with the fall temperatures. So instead of admitting defeat, I decided to enjoy them as a tasty green treat: a homemade green tomato chutney. My husband and I are already looking forward to this tasty side dish with its deliciously, sharp, puckering and astringent flavour.

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Make a difference: Zero waste effort

1zerowaste

1zerowaste

The picture of an ice bear on the last small piece of floating ice in the ocean, might be something we can block out and pretend it isn’t real, but we all know that our earth is in trouble and that this is our last warning to turn the tide. But how come that people just stubbornly refuse to do so, although they have children, grandchildren and wish them all the best…. A world to live in, clean air and water seems to be the most important gift one can give to one’s children so I’m trying to make every effort to make a difference on my way to going zero waste!

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Accidental discovery: Belgian white gold

1chicoryraw

1chicoryraw

You can’t go out into the forest or the fields and find endives, because they aren’t around in nature but farmed in complete darkness! “Belgian Endives” in the US called “chicons”, in French and Europe, “witloof”, in Belgium (also called white gold), “chicory” in English, is a vegetable low in calories (17kcal per 100g), try to find less calories in other veg! The red-leaved, white veined, varieties are frequently called “radicchio”.

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Buying local, worth every cent!

1vegfruit

1vegfruit

Living in a rural community we chose to enjoy the benefits of supporting local businesses, locally grown food. Not only does it stimulate the local farmer economy, but small-scale, organic farmers are fueling the sustainability of the land. It saves jobs and it is good for the environment (less pollution). It is “the” time, right now, to reduce our carbon footprint. And just financially speaking: what grows, is the most abundant and the least expensive.

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Fallen in love with Orpington chicken

1orpingtonbuff

1orpingtonbuff

Last Saturday was our big day: we could fetch my early birthday present from my kids: our Orpington chicken! We got 7 large, fluffy hens and a magnificent rooster we called Lancelot, they are top-notch reliable chicken. Of course we want to keep them for eggs, but they are known as wonderful pets too (and many see them as excellent meat providers or fair table fowl). Yep, fallen in love!

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The tropical Chayote is coming your way

1chayotemain

1chayotemain

Great was my surprise to find unusual exotic looking vegetables in my weekly local surprise fruit and vegetable pack: hard pear-shaped objects named Chayotes. They are actually a fruit, I was told. The Chayote (Sechium edule), is known as “mirliton/ choko” in the US and “christophene” in France, and obviously sometimes called “vegetable pear”.

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Dan’s idea for Marmite

1marmitemainnewest

1marmitemainnewest

One of my lovely memories whilst visiting my mother in law in England, was getting a lovely breakfast: a toast buttered and spread with a thin layer of a thick brown spread called Marmite and a boiled egg sliced on top, it made me a forever fan of “Marmite”. This was long before I realized that for me, as a veggie, Marmite is the best B12 provider possible, super food for veggies/ vegans. But then I met Dan and his idea to use Marmite combining it with another food spread I adore…

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