Spinach and Ricotta Ravioli

This is one of our favourite home made pasta recipes and perfect to use with homemade ricotta!  Pasta 600g “00” flour 1teaspoon salt 6 eggs 2 tablespoons olive oil Filling 480g ricotta 1 egg yolk 80g parmesan cheese 1/2 cup chopped spinach (blanched first) 1 pinch nutmeg salt and pepper to taste Sauce 250g butter,…

Mouthwatering DIY Ricotta

Ricotta Cheese is very quick and easy to make meaning it is a perfect for treat for an after-cheesemaking snack. Since ricotta does not undergo any ageing and generally does not contain added salt, it has a very light and sweet flavor that’s a perfect pairing for savory dishes like lasagna. You will need : 3 litres milk (full cream)…

Choc Beetroot Cake

So what to do when you come off a nightshift, have a little sleep and then have an arvo with a 3 year old while your brain feels like fuzz? You make yummy beetroot cake! I bought a bunch of baby beets on special while food shopping this week but was a little stuck as…

Fermented Salsa

   Woo Hoo back on the fermentation wagon. Today we have fermented salsa as i purchased too many vine ripened tomatoes while shopping.  So they were begging to be used in this salsa recipe. And who doesnt love a good salsa? All that’s required for this salsa recipe is tomatoes, onion, cilantro, lime juice and…

The Apple Cider Experiment

So, I know i am not the only one who loves a good cider. I discovered flavoured apple cider through a work collegue and enjoyed all the fruity goodness! But then i seem to forget about good old cider.. it wasn’t until Matt brought some and raved about how awesome it was than i tried…

Wild Fermented Ginger Carrots

What do you do when you have left over shredded carrot from making kimchi? You wild ferment them of course! Toss the shredded carrots into a bowl and sprinkle with 1 teaspoon sea salt. Squeeze the carrot and salt mixture. You are trying to get the carrot to release some of their juices (not much…

My First Fail With Wild Experimentation..

So… this is a page all about my experimentation with wild fermentation so there are bound to be some not so nice outcomes…. right. So this was suppose to be an attempt at tepache…. a mexican fermented pineapple drink. I got horrible very mouldy bad smelling pineapple vomit ….. YUMMO! I feel I had gone…

Kimchi

So lets talk natural or wild fermentation. Wild fermentation is a way of incorporating the wild into your body, becoming one with the natural world. Wild foods, microbial cultures included, possess a great, unmediated life force, which can help us adapt to shifting conditions and lower our susceptibility to disease. These microorganisms are everywhere, and…

Fermented Garlic

Quick and simple post today! I discovered i had an abundance of garlic cloves and no idea what to do with them. Knowing me if i put them into the veggie drawer they would sink into mouldy garlic heaven. So with this whole of idea of wild fermenting (and a spare jar) I decided to…

Kombucha Lovin’

Kombucha was the first thing that peaked my interest in wild or natural fermentation methods. I have to admit, when i first did some research and saw pictures of what a SCOBY looked like i have to say i was kind of revolted (i know i know). So I left it… but the idea was…