Category: Techniques & Essentials

Purple basil and sunflower seed pesto

Purple is the new green/ green is the new purple… something like that…

Ingredients

Pesto recipes are always “to taste” – use a little bit of what you have and work around how pungent the herbs are and what you have in the kitchen. Here is what I did with this really strong, sunny number:

  • 2 large bunches of purple basil, leaves carefully wiped with a damp cloth
  • 200g sunflower seeds (I often use sunflower seeds in pesto as a perfectly good healthy alternative to pine nuts and considerably cheaper)
  • 100g parmesan
  • 200ml extra virgin olive oil
  • 3 fat cloves of garlic
  • The zest of half a lemon pared

How To

Blend the ingredients all together in a blender into a thick paste. I like to still retain some texture – a little bit like “crunchy” peanut butter.

The uses for pesto are almost too numerous to list but start with the obvious: pasta and gnocchi and then think crusts on chicken and fish and then spread on crackers and fresh bread….

Sourdough Starter

Having killed off many sourdough starters, mainly through neglect and being too busy, I think I have learned the hard way that the best thing to do is to feed the starter a little but often – twice a day and to keep a close eye on the bubbles, the texture and the smell. 

Here is how I made this glorious starter bursting with life without measuring a thing although I have given some nice references and sites as sourdough is after all where we can all access our inner biochemistry nerd

 

Ingredients

Normally I would make my starter from the following:

1 tablespoon of organic white flour

1 tablespoon of organic rye flour

1 tablespoon of organic live yoghurt

water to make a loose paste

some raisins or if in season unwashed grapes 

but this time I had some much treasured 100 year old starter from my friend Lone from Denmark so I added two teaspoons

How To

For a couple of days I fed the starter morning and evening with two tablespoons of the flours and enough water to keep the mix to a thick paste, in a bowl, uncovered at room temperature. By days three and four I increased the amount of flour to 100g and again enough water.  By now the paste becomes a healthy bubbling “sponge” before each feeding and has a healthy beery smell.  I sieve it to take out the raisins and whole grains from Lone’s starter. 

It is ready to use. 

Great References

The Sourdough School

 

https://www.hobbshousebakery.co.uk/blogs/recipes/henrys-sourdough

 

https://www.theguardian.com/lifeandstyle/2010/nov/27/sourdough-recipe-dan-lepard

 

 

 

Funky Golden Paste

 

When you feel blue…turn to the yellow

I’ve called it funky because I make this when the January/February “funk” strikes. One of the miracle properties of turmeric is said to be alleviation of depression and anxiety so for those sensitive to “SAD” (Seasonal Affective Disorder) it’s a boon. My version can be eaten straight out of the jar, spread on toast, made into tea or my preferred way warmed in milk to make golden milk.  As the base is honey, as long as you don’t mind turning fluorescent yellow, it is also an excellent skin balm for hives, psoriasis or eczema. The secret really is the honey; makes it tastes nice not tongue curling revolting and preserves the stuff. 

Turmeric is reportedly a powerful anti-inflammatory, anti-histamine, anti-coagulant, anti-depressant and anti-oxidant making it a superstar medicinal spice and much used in Ayurvedic medicine. Because of this powerful array it can be brought to bear on a myriad of conditions and is best known as an alternative therapy for cancer, arthritis, depression, blood clots and skin conditions.

Cinnamon although seemingly a little more mundane than flashy turmeric is also a spice powerhouse and has many similar properties:  anti-inflammatory, antioxidant, anti-carcinogenic but it also is a powerful help in preventing cognitive decline and protects brain function so I add it as well and besides, it does improve the taste!

I have added fresh ginger in the past but while I really love the flavor it has had a tendency to ferment (not good and not really sure why as there was enough honey but anyhow) but as I was using mainly to make golden milk I personally found the grated fibrous ginger rather irritating but that’s just me. So in this recipe I have included some powdered ginger.

I love to make jars for friends who are convalescing, in need of a pick me up…or dare I say it… regularly feel a tad fragile after an evening of over indulgence. 

Ingredients – makes 1 jar 

The easiest thing to do at home is to buy a jar of your favourite organic honey and go from there – a jar of approx 200ml.   Use up 1-2 table spoons of honey to make room for the spices.

180ml organic runny honey (if set honey you will not be able to mix )

30g turmeric

5g ground black pepper (helps the absorption of the turmeric)

10g ground ginger

10g cinnamon (changes the colour but your brain will thank you and it does make it taste nicer)

How To

To avoid being splashed by powdered turmeric I add the spices gradually and mix with a knife slowly. 

I use a level teaspoon in a glass of boiling water for tea and the same in hot milk for golden milk but it depends on your personal taste.  When I have a cold or flu I take spoonfuls direct from the jar.  I’ve yet to try it as a face mask.