Making your own lacto-fermented chili sauce really isn’t difficult! Just follow the recipe carefully and use some common sense.
Muhammara is a red pepper and walnut spread from the Middle East. It’s very easy to make and tastes especially great with some fresh pita bread.
This carrot and chili pickle looks a little bit like molten lava. And admittedly, it also tastes like it. If you like spicy condiments however, you should definitely give this recipe a try.
Harissa is a very versatile sauce, made from chili peppers and spices. It’s a spicy condiment, as well as a tasty ingredient in soups, stews or marinades. Commercially made sauces often contain a lot of additives. With this sauce, you’ll know exactly what’s in it: six ingredients and couple of minutes of work. That’s… Continue reading Homemade Harissa
I don’t use ginger that often, so I found myself throwing away half-used ginger roots far too often. Turning this ginger into pickled ginger and storing it in the fridge has proved to be way more effective. You can simply use pickled ginger instead of fresh ginger. But it can also be a tasty accompaniment… Continue reading Pickled Ginger
Panko is a Japanese type of breadcrumbs. It’s crispier and crunchier than regular breadcrumbs and works especially well as coating for fried foods. You can also very easily make it at home!
Mandarin oranges are frequently made into bitter marmalade. This recipe is not like that though. This is a jam, a lovely and sweet jam. As a bonus, it also has a cheerful orange color. The perfect color for the Halloween season.
This pickled fennel is tasty and super easy to make. It’s crisp, crunchy and perfect for giving a fresh anise touch to any of your dishes. It works great with fish, as a side dish or to garnish a sandwich.
Preserved lemons are a popular ingredient in North-African cooking. Their use isn’t limited to just tagines though. You can use them in dressings, sauces, pastas, salads or any other dish that needs a bit of citrus. They’re also surprisingly easy to make.