Baked Things

Note: The orange flavour deepens after a day or two, so feel free to make this cake ahead—it only gets better!

2 oranges (one for juice, one optional for garnish)

150ml water (about 2/3 cup; adjust based on preferred syrup thickness)

Boil the Oranges (Twice): Place the two whole oranges in a pot and cover with water. Bring to a boil, then lower the heat and simmer for 15 minutes. Drain, refill with cold water, and repeat the boiling and simmering process for another 15 minutes.

Tip: This double-boil technique removes the bitterness from the peel.

Cool and Chop: Rinse the oranges under cold water to cool them down, making them easier to handle. Roughly chop, discarding any seeds.

Make the Pulp: Blend the chopped oranges (peel and all!) into a smooth pulp using a food processor, blender, or even an immersion blender. You want a fine, even texture here to avoid large chunks in the cake.

Prep and Preheat: Preheat the oven to 170°C (340°F). Grease a 20cm (8-inch) round cake pan and line with baking paper.

Mix Ingredients: In a large bowl, whisk the eggs and caster sugar until pale and slightly fluffy. Gently fold in the orange pulp, almond meal, and baking powder. Mix until just combined—overmixing can make the cake denser.

Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour, or until a skewer inserted into the center comes out clean. If the top starts browning too much, loosely cover it with foil during the last 15 minutes of baking.

Optional Orange Garnish: Slice one of the oranges thinly. Place the slices in a small saucepan, add enough water to cover, and bring to a simmer for about 5 minutes to soften. This removes some bitterness and makes the slices a lovely, glossy garnish.

Syrup: Add the remaining water (about 150ml) and sugar to the saucepan with the orange slices (or just the juice of the second orange, if not using slices). Stir over medium heat until the sugar has dissolved and the mixture has thickened slightly, about 5–7 minutes. Set aside to cool.

Add Syrup: Once the cake is done, allow it to cool for 10 minutes in the pan. Use a skewer to poke a few small holes in the top, then spoon the syrup over the cake, letting it soak in. If you made orange slices, arrange them on top for a beautiful, rustic look.

Serve: Serve warm or at room temperature. This cake is even better the next day, as the flavours meld. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Extra Moisture: If you love extra moisture, consider doubling the syrup recipe and pouring half over the cake, reserving the rest to drizzle just before serving.

Flavours: Add a pinch of cinnamon or cardamom to the cake batter for a hint of warmth. For an extra citrusy kick, you could zest an additional orange or even a lemon into the batter.

Serving Suggestion: This cake pairs beautifully with a dollop of whipped cream, Greek yogurt, or a drizzle of crème fraîche.

Enjoy your dense, syrupy, orange-almond masterpiece! 

Orange Almond Meal Cake

This is my really novice approach to bread baking... theres loads of room for improvement but even still I love the outcome.

I'm undecided yet if this step if necessary. But I like to awaken the dried yeast by placing it in lukewarm water. Either use the water you'll end up using. Or as I did in the photo I used 160ml (about half the total water) of warm water from the tap and a tiny pinch of sugar as food for the yeast.

Here I barely combined the ingredients. I attempted kneading for about 1 min. Then it was too sticky and I didn't want to do what I did years ago when I last attempted making bread which was adding more and more flour. So I stopped and let it rise. They say it should double in size. I'll find out in time how to knead properly but you know what, this worked.

Once it rose I smooshed it with my hands to push the main gas from the yeast out. Then popped it in a bakeable casserole pot. Then let it rise again.

This pot baking is one trick I do know. By cooking it in a pot it keeps the moisture from the bread around the dough while it bakes. This steam gives it an awesome crust. Fancy pants bakeries have steam ovens. House holds have casserole pot ;)

The result is at the top. I should have included a photo of the bread slathered in butter while still steaming after the bake... I'll do that next week while baking.

Basic Bread Recipe

500 g (4 cups) strong white bread flour (high-protein, around 12%+ protein)

7 g (2 tsp) instant dried yeast (a.k.a. “no-need-to-activate” yeast)

250–300 ml (1 to 1¼ cups) just-warm water (~38°C / 100°F—not hot!)

1 tbsp olive oil or melted butter for added softness

Swap 50 g flour for wholemeal or spelt for a more rustic loaf

Sprinkle of oats or sesame seeds on top for texture flair

KitchenAid (or any stand mixer with dough hook)

Mix the dry stuff:

In your stand mixer bowl, combine flour, sugar, yeast, and salt. (Tip: Put salt and yeast on opposite sides of the bowl—they’re not besties until the water joins in.)

Add water gradually:

Start with 250 ml of warm water and mix on low speed using the dough hook for about 1 minute, just until combined. Add more water 1 tbsp at a time if the dough seems dry—aim for soft, slightly tacky dough.

Knead it like you mean it:

Mix on medium speed (speed 2) for 8–10 minutes until the dough is smooth, elastic, and pulls away from the bowl cleanly. If it's sticking like a needy ex, sprinkle in a tablespoon more flour.

First rise:

Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp tea towel or cling film and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.

Shape & second rise:

Punch down the dough (gently, not like it owes you money), then shape it into a loaf or place it in a greased loaf tin. Cover again and let rise for another 30–45 minutes, until puffy and domed.

Bake it golden:

Preheat oven to 220°C (200°C fan) / 425°F. Bake the loaf for 25–30 minutes, or until the top is golden and it sounds hollow when tapped underneath.

Cool it (no really):

Remove from tin and cool on a wire rack. Try to resist slicing while it’s steaming hot—though we both know a warm buttered heel is irresistible.

Flour types: “Strong” bread flour is key here—it gives structure and chew. Plain/AP flour just doesn’t rise to the occasion.

Water temp test: If it feels like a warm bath to your wrist, it’s good. Hotter can kill the yeast, and nobody wants that.

Crispier crust: Toss a tray of water in the bottom of the oven or spray with water before baking for bakery-style steam. 

Kitchen Aid Basic White Bread

I found this recipe on YouTube. Made it a couple of times and the recipe is solid! Produces a wonderfully soft sponge cake. Perfect for decorating. I doubled it for a larger cake size

https://www.youtube.com/watch?v=wRPDzRkFsDo

🧂 Ingredients (Makes one 8-inch / 20 cm round cake)

2 tbsp neutral oil (e.g. vegetable, canola, or sunflower)

Zest of 1 lemon or orange for a citrusy twist

Swap 1 tbsp of milk for sour cream or yogurt for extra tenderness

Preheat and prep:

Preheat oven to 170°C (340°F). Grease and line the base of your cake tin with baking paper. If doubling the recipe, use two tins or one larger tin.

Whip the eggs & sugar:

In a stand mixer or with a hand mixer, beat eggs and sugar on high speed for 5–7 minutes, until pale, thick, and tripled in volume. You’re going for that airy ribbon stage—this is your sponge's life force!

Sift & fold the dry:

Sift together flour and baking powder. Gently fold into the egg mixture in three batches, using a spatula or balloon whisk. Be tender—no aggressive stirring or you’ll knock the air out like a soufflé in a wind tunnel.

Add the wet extras:

In a small bowl, mix together milk, vanilla, and oil. Gently fold this into the batter until just combined. The oil helps keep it moist while the milk gives it a soft crumb.

Bake to perfection:

Pour the batter into the prepared tin. Smooth the top and bake for 30–35 minutes, or until a skewer inserted in the center comes out clean and the top springs back.

Cool it down:

Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before decorating.

Fill with whipped cream and jam for a Victoria sponge vibe

Cover with fondant for a party-ready celebration cake

Slice and cube it for trifle or tiramisu-style layering

Double trouble: If doubling, bake in two separate tins for even cooking—no one wants a sponge with a soggy middle.

Want more lift? Add an extra ¼ tsp baking powder or whip the egg whites separately for extra fluff.

Storage: Keep in an airtight container at room temp for up to 3 days or freeze (undecorated) for up to 1 month. 

Basic Sponge Cake

125g unsalted butter, softened (room temp is key!)

60ml golden syrup (¼ cup) (or honey if you're feelin' wild)

375g plain flour (2½ cups), plus extra for dusting

1 tsp mixed spice (think cinnamon, nutmeg, clove – or grab a pre-mix)

1 tsp bicarbonate of soda (Coles or otherwise, it’s the fizz-maker)

Grease baking trays lightly with melted butter or line with baking paper.

Beat the softened butter and brown sugar together in a bowl until pale and fluffy. Think light and dreamy – this is your flavor base!

Mix in the golden syrup and egg yolk until smooth and caramel-colored.

Sift together the flour, ginger, mixed spice, and bicarb soda, then stir into the wet mixture. You may need to get in there with your hands – it’s a crumbly dough that comes together with persuasion.

Shape into a disc, wrap in cling film, and refrigerate for 30 minutes. This helps the dough firm up, making it easier to roll and cut.

Lightly flour your surface, roll out the dough to about 5mm (¼ inch) thick, and cut into your fave shapes.

Place on trays with a bit of space between each. Bake for 8–12 minutes, depending on thickness. Watch for golden-brown edges – that's your “I’m ready!” signal.

Let cookies cool completely before icing (or it’ll be a melty mess).

For the icing, whisk the egg white until frothy, then gradually add icing sugar, beating until smooth and slightly thick. Pipe or drizzle as your inner artist desires.

Dry dough? Add another egg yolk – it'll bring moisture and richness.

Spice it up: Add a pinch of black pepper for a warm kick, or a dash of vanilla for extra depth.

Make ahead: Dough freezes well – just thaw in the fridge before rolling.

Decorate like a pro: Add a few drops of lemon juice to the icing for a zesty contrast.

Baking with this recipe will have your kitchen smelling like a cozy bakery hugged by a spice rack. 

#spiced-cookies #gingerbread-goodness #holiday-baking #bake-it-til-you-make-it #cookie-cutter-classics #sweet-spice-life 

Ginger Bread

240 g (2 cups) all-purpose flour, sifted if lumpy

1/4 tsp ground nutmeg (optional, for a cosy warmth)

120 ml (1/2 cup) milk, cold (whole milk or 2% for best texture)

Prep and Measure: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Measure all ingredients before you start, especially as the butter needs to stay cold.

Mix the Dry Ingredients: In a large bowl, combine the flour, oats, baking powder, cinnamon, baking soda, salt, and nutmeg. Use a whisk to evenly blend these dry ingredients, breaking up any lumps.

Cut in the Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter, two knives, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

Add the Apple: Toss in the chopped apple, coating it with the flour mixture. This step helps prevent the apple pieces from sinking to the bottom of the dough.

Combine Wet Ingredients: In a small bowl, whisk together the milk and honey until smooth. Pour this mixture into the dry ingredients.

Bring It Together: Stir gently with a spatula or wooden spoon, folding the ingredients just until combined. Avoid overmixing—scones should be light, not tough. The dough will be sticky but should hold together.

Shape the Dough: Lightly flour a clean surface, then turn out the dough. Pat it into a rough circle about 2.5 cm (1 inch) thick. Cut into 8 wedges or use a round cutter to shape individual scones.

Bake: Place the scones on the prepared baking sheet, leaving space between them. Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

Cool and Enjoy: Allow the scones to cool for a few minutes on the baking sheet, then transfer to a wire rack. Serve warm with a drizzle of honey or a pat of butter.

For Fluffier Scones: Chill the shaped scones in the freezer for 10 minutes before baking. Cold butter in the dough creates steam pockets, making the scones rise better.

Add a Glaze: Mix 60 g (1/2 cup) powdered sugar with 1–2 tsp milk and a pinch of cinnamon for a light drizzle on top.

Substitute Honey: For a different flavour, try maple syrup instead of honey. Just as delicious with a hint of maple warmth! 

Apple Cinnamon Scones

I found this recipe on Alexandra's Kitchen. A wonderful site with lots of great recipes. https://alexandracooks.com/2021/06/26/how-to-make-ciabatta-bread/

50 grams (about 1/3 cup) all-purpose flour

2 grams (1/2 teaspoon) instant yeast, SAF is my preference

50 grams (about 1/4 cup) water, lukewarm or room temperature

360 grams (about 1.5 cups) water, lukewarm or room temperature

12 grams (about 2 teaspoons) salt, kosher or sea salt

450 grams (about 3.5 cups) bread flour, see notes above

Mix flour and yeast together and let sit for a few hours.

Mix in the rest of the flour and water until combined. Leave for 30min and come back every 30-40min to stretch out the dough. Once stretched a few times, pop in a bowl with a tea towel on top and pop in the fridge over night to let flavour develop.

In the morning let it come up to room temperature. Pop on the oven at 220C fan forced. And bake for 25-30min. 

TIPS: I pop in a bowl of water in an oven proof dish or ramekin to give it extra crust. Use wet hands to deal with wet dough, stops it sticking 😉

Simple Ciabatta Bread

Beverages

Breathable Cover (e.g., paper towel or clean cloth) plus a rubber band

Glass Bottles with Sealable Lids for bottling (optional, for second fermentation)

1 Scoby (Symbiotic Culture of Bacteria and Yeast)

(If you don't have one, ask a friend or buy online—it's the essential magic ingredient!)

300 ml (1¼ cups) starter kombucha (unflavored kombucha from a previous batch or store-bought unflavored kombucha)

In a mixing bowl, combine 150 grams (¾ cup) of sugar and 500 ml (2 cups) boiling water.

Add the tea bags (both green and black) and let them steep for about 10 minutes. This tea concentrate should be dark and fragrant.

Remove the tea bags, giving them a gentle squeeze, then discard.

Pour 2.2 liters of cold or room-temperature water into the bowl with the tea concentrate. This helps bring the temperature down quickly. Ensure the tea is no warmer than room temperature before moving on, as heat can damage the scoby.

Pour the cooled tea mixture into your 4-liter glass jar.

Gently add the scoby and pour in the starter kombucha.

Cover the jar with a clean paper towel or cloth secured with a rubber band. Don’t use a sealed lid—the brew needs airflow to ferment properly.

Place the jar in a dark, room-temperature location (e.g., a pantry) and leave it to ferment for 7 to 12 days.

Tip: Taste the kombucha starting on day 7. If it’s tangy but not sweet, it’s ready! If it still tastes sweet, let it ferment longer.

If you like it flat, you’re done! Just pour it into bottles and refrigerate.

For a fizzy kombucha, try a second fermentation:

Transfer your kombucha to bottles with tight-sealing lids.

Add a few tablespoons of fruit juice or fresh fruit (mandarin is fantastic!) for flavor.

Seal and let sit at room temperature for 2–3 days, then refrigerate.

Scoby Care: Your scoby can be reused for many batches. Handle it gently, and if it starts looking unhealthy, check for any signs of mold before reusing.

Second Fermentation: If you’re aiming for a bubbly finish, make sure you burp the bottles daily to release excess pressure (especially with fruit added).

Flavor Ideas: Try adding ginger, berries, or even fresh herbs in the second fermentation for unique tastes. Just be careful to avoid thick pulps, which can create extra pressure. 

Basic Kombucha Brew

Dinner

I can't remember where I stumbled accross this recipe for meatballs. But it works a charm. Soft fluffy meatballs that can be modified into many dishes. I've meat spaggetti meatballs, morrocan madras curry even transformed them into burger patties.

500g mince (generally I go for beef, but could be lamb or goat)

The ingredient base is too easy! Which makes a great base to get creative with. For Spaggetti meatballs adding parmasan into the mix works a treat!

Get yourself two small mixing bowls and one large. Measure out the breadcrumbs first while the measurer is still dry. Place in a small mixing bowl then measure out the milk and place in the same container. Giving the milk and breadcrumbs time to soak in helps them bind the other ingredients together later.

In the other small mixing bowl crack an egg into it and whisky with a fork... or a whisk.

Now dice an onion put it in the large bowl with the mince. The milk and bread crumbs should have soaked in. Combine all the ingredients together now. With clean hands start smushing. It'll take a few minutes of smushing until its all well combined. If you have kids or other yongsters about this is a great time to get them involved. Getting kids involved in kitchen takes is a great way to get them interested in food and cooking. Plus its a lot of fun getting your hands dirty.

Grab a portion (I go for a heaped tablespoons worth) between the plams of your hands and roll is around to form little sculpted balls. If you're making burger patties make larger portions then flatten out on the bench by pushing down, this will make nice disks.

You can fry these on a grill. Bake them in the over. Or place whole in a sauce to simmer away. They're so well combined they don't break apart even if they're submerged in a deliscious tomatoe sauce or stock.

Basic Meatballs

This was a delicious alternative to a chicken or bacon based pasta. It still has the same depth. 

Fettuccine (or whatever pasta you prefer)

Bring a large pot of water to the boil for the pasta. Roughly chop the leak, mushrroms and garlic, saute with butter on a low heat in a medium sized pot.  When they start breaking down add the cream and salt and pepper to taste. If you put the pasta on first at this point they should be nearly cooked, you can add a few table spoons of the pasta water to the leak mushroom mixture. The water has a lot of starch from the pasta and as the water reduces it can thicken the mixture. Lastly put in some parmesan cheese to taste.

You can reduce the heat of the sauce if you're wating for the pasta to cook. When the pasta has cooked drain then add to the sauce. Through in the spinach and use some tongs or spoon to turn all the contents together. The spinach will wilt and the pasta will coat in all the delicious sauce.

Serve in a bowl top with sundried tomatoes and some flakes of parmesan.

I didn't add any freash herbs but some parsley or chives would have worked well taking the dish to the next level.

Leak & Mushroom Creamy Pasta

Leak & Potato Soup

Chop onions garlic and capiscum. Doesn't really matter how thick. Put some olive oil in pan and bring it up to a medium heat. Add onion and garlic for a few mintues till transparent. Just trying to take the picante out of the onion and garlic.

Add all the spices and cook for hmmm maybe 2 minutes. It really depends how hot the pan is, if it's super hot maybe a minute will do.

Finally add the capsicum and tomatoe. Cook out the acidity from the tomatoes. Once it's cooked maybe 10min or so pop in the eggs and goats cheese or any cheese you have on hand.

Shakshuka

I'm not really sure what goes in an authentic dahl (currently at least). But this ticks so many boxes. Cheap, tasty, quick to prepare. And vegetarian with a tonne of tasty vegetables.

Cook off the onions for a few minutes. Chuck all the spices in to cook them out a little. Add the stock and the rest of the vegetables then let it cook out for maybe an hour. Super simple.

Lentil Curry Dahl Thing

I've been tring more vegeterain meals recently after watching a documentary called The Game Changers.

Its about pro atheletes reporting higher stamina and energy. With a race on the horizon I thought I'd give it a shot to see if it influences me.

Side of chips or salad depending how indulgent you feel.

Mushroom Burgers

This is a delicious recipe to put in the slow cooker. Brown the duck breast in a pan before adding to the slow cooker. Chop up the other ingredients and pop in. Cook on low for 8 hours.

Slow cook duck curry

3 large eggs (at room temperature, about 150 g total)

15–45 ml water (1–3 tablespoons), as needed for dough consistency

A pinch of semolina flour can add a rustic bite to the dough.

A touch of turmeric or spinach puree for color flair (and secret nutrients!).

Mix the dry base

In a large mixing bowl or directly on a clean countertop, combine the flour and salt. Create a volcano-style well in the center (yes, we’re going full culinary geology here).

Add the wet ingredients

Crack the eggs into the well, pour in the olive oil, and use a fork or your fingertips to whisk the eggs gently. Begin incorporating the flour from the inner rim toward the center. Keep things civil; no egg eruptions.

Form the dough

As it starts coming together into a shaggy dough, add water sparingly, 1 tablespoon at a time, until it becomes a cohesive ball. You're aiming for a dough that's firm but not dry, pliable but not sticky.

Knead like you mean it

Transfer the dough to a lightly floured surface. Knead for 7–10 minutes until smooth and elastic. This is your mini arm workout. Bonus: the dough should spring back slightly when poked.

Rest and relax

Wrap the dough tightly in plastic wrap or pop it in a reusable container. Let it chill in the fridge for at least 30 minutes. Gluten’s gotta relax so you can roll with ease.

Roll and shape

Roll out the rested dough using a pasta machine or rolling pin to your desired thickness (1–2 mm for fettuccine; thinner for ravioli). Dust with flour as needed to prevent sticking.

Cut to your pasta personality

Slice into tagliatelle, pappardelle, or go wild with filled pasta shapes. Let the shaped pasta dry for 15–30 minutes before cooking or freezing.

No pasta machine? Rolling pins work just fine. Channel your inner Italian nonna.

Don’t overdo the water. Pasta dough should feel denser than bread dough — if it’s sticky, it needs more flour or a bit more kneading.

Storage: You can freeze the dough (wrapped well) or freeze shaped pasta. Just toss straight into boiling water — no need to thaw. 

Pasta Dough

Soup

1½ tbsp Madras curry paste – adjust for heat preference

1 tbsp coriander root, finely chopped (or substitute with coriander stems)

1 L water (or low-sodium stock for more flavor)

400 g beef or lamb meatballs – homemade or store-bought

⅓ cup coriander leaves, chopped, for garnish

90 g natural yoghurt (about ⅓ cup), for serving

A handful of baby spinach or chopped kale stirred in at the end

A pinch of chilli flakes if you like it hot

Build the flavour base:
In a large pot, heat a splash of olive oil over medium heat. Add the coriander root and Madras curry paste, and sauté for 1–2 minutes, until fragrant and sizzling like a good secret.

Add tomatoes & lentils:
Pour in the crushed tomatoes, lentils, and 1 L water (or stock). Stir well, bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.

Meatball moment:
Add the meatballs (if raw, gently drop them in whole; if pre-cooked, you can sear them first or just warm through). Simmer uncovered for another 15–20 minutes, until the lentils are tender and the meatballs are cooked through. Stir gently so the meatballs don’t break up.

Final flavor flair:
Season with salt and pepper to taste. Stir through most of the chopped coriander leaves, reserving a few for garnish.

Serve:
Ladle into bowls, swirl in a generous spoonful of natural yoghurt, and top with a sprinkle of coriander. Serve with naan, roti, or a hunk of crusty bread to mop up the magic.

Lentil watch: Red lentils break down beautifully into the soup base—no blending needed. But keep an eye on the simmer to avoid sticking!

Meatball pro tip: Want bonus points? Mix your own meatballs with garlic, cumin, and breadcrumbs for next-level flavor.

Make it veg: Use plant-based meatballs or chickpeas, swap in veggie stock, and boom—vegetarian delight! 

#meatball-madras-soup #spiced-soup-season #lentil-love #easy-indian-inspired #comfort-food-with-kick #flavour-bomb-bowl 

Lex

Orange Almond Meal Cake

Basic Bread Recipe

Kitchen Aid Basic White Bread

Basic Sponge Cake

Ginger Bread

Apple Cinnamon Scones

Simple Ciabatta Bread

Basic Kombucha Brew

Basic Meatballs

Leak & Mushroom Creamy Pasta

Leak & Potato Soup

Shakshuka

Lentil Curry Dahl Thing

Mushroom Burgers

Slow cook duck curry

Pasta Dough

Meatball lentil and madras soup

Smoky roast pumpkin soup

Coconut Lemongrass Pumpkin Soup

Spiced parsnip bisque

Leek & Tomato Mini Pasta Soup

Breakfast Banana

Beetroot, Orange & Ginger Smoothie

Celery Pea and Mint

Orange Pineapple Turmeric Smoothie

Blueberry Protein Smoothie

Peanut Protein Power Smoothie

Glorious Green Smoothie

Sweet Potato Pie Smoothie

Sweet & Savoury Avocado-Garlic Smoothie

Lavender Blueberry Moon Milk Smoothie

Miso Banana Caramel Smoothie

Baklava-Inspired Dessert Smoothie

Green Gazpacho Smoothie

Beet Cacao Elixir Smoothie

Fermented Kefir Glow Smoothie

Smoky Tomato + White Bean Smoothie

Kale Caesar Smoothie

Kimchi + Pineapple Gut Bomb Smoothie

Savoury Miso-Tahini Gut Shake

Beet Kvass + Apple Fusion Smoothie

12 hour slow cooked chook

Slow Cooker Beef & Mushroom Stew

Rye Porridge with Morels

Mojitos

Smoosh Balls – Date & Almond Protein Balls

Apricot & Almond Bliss Balls

Air Fried Salmon

Creamy Mushroom Sauce

Granny Smith Apple Sauce

Teriyaki sauce

Quince Paste

Rhubarb Compote

Pickled Things

Pickled Watermelon Rind

Zesty Carrot, Apple & Almond Salad

Miso-Honey Cucumber Crunch Salad