Honey Fermented Fruit

We love fresh fruit just as it is but, sometimes it's even better if it's fermented in a little honey. There is so much wonderful fresh fruit available just now. Fermenting small jars-full is a fabulous solution for using up fruit that needs to be dealt with quickly before it goes off, or savouring the amazing flavours & goodness of some of the wonderful summer berries around.  

All you need is a clean jar, then:
Add washed fruit...slice or dice larger pieces
Drizzle over a large tablespoon of liquid honey
(I adore Rewa Rewa honey from Arataki. It's only $10 a kilo, which I think is amazing value!)
Let the honey melt through the fruit.
Squeeze a little lemon juice over the top of peaches, apricots or nectarines to help stop the top layer going brown (although they still taste fine).
Pop on the lid & keep on the bench for about 3 days.
Invert the jar daily to let all the juices run through all the fruit & to release any pressure created by the fermentation process. Taste & sniff as you go & add more honey if required especially for tart plums etc.
Once fermented store in the fridge. It'll keep for weeks. I'll let you know how I get on after months.

Cherries, black raspberries (thanks to the marvellous Lesley!!), a few wine berries & some pineapple.

Apricots & strawberries.

The last lot of raspberries I made in to the most amazing jelly. The flavour was superb & gelatine is so good for you too. I will add to this post as I discover more about preserving & enhancing fruit through fermentation.

Amazing Overnight Museli

Decades ago I remember reading about Dr Bircher's special muesli & I learned to make it & love it.
This version is very similar but even better than the original.
Soaked overnight, it becomes so marvellously delicious & digestible.
It can be made in any quantity: small jars or large & is fantastic to take with you if you're travelling.
The balance of ingredients & quantites are entirely up to you, your preferences & what you have available.
In to my jar I put:
1-1 1/2 cups of rolled oats
1/2 cup of chia seeds
4 or 5 chopped dried figs
1/2 cup chopped prunes
2 tbsps of goji berries
1- 2 tbsp of liquid honey
1 tsp vanilla extract
a sprinkling of cinnamon
Mix all together, then add
1 (or more) cup of yoghurt or kefir
1/2 cup of cream or whole milk
Stir again. Pop on the lid & in to the fridge.
It will all thicken up overnight & be amazing in the morning.
If making a small jar full just adjust the amounts accordingly.
We especially like chopped bananas &/or strawberries added in to this mixture.
Even better add some fermented fruit in the morning.
The best thing we've discovered since...well, Bircher muesli!

Serve with more fruit if you like.

A note about kefir...

Most people use kefir "grains" to make milk kefir, a wonderful ferment a little like yoghurt but so much better for you & your gut health. I personally prefer using a kefir starter powder & from there I can make at least a dozen jars consecutively from there. I find this kefir smooth, mild & silky & all you have to do is mix 2 tbsps of the last batch into the next jar of room temperature milk, stir, cover & sit on the bench for 48 hours. Once set refrigerate.

Nothing could be simpler! 

Preserved Lemon Chutney

This is the most deliciously simple preserved lemon chutney that is so much tastier than classic Moroccan salted lemons. I always intend to use the salty lemons since I love lemony flavours & they fascinate me, but somehow I never quite get around to using them.

But this...the first jar was gone in 2 days!

I was inspired to invent this particular chutney after seeing this recipe for perpetual lemon pickle here.

I thought...why not grate the whole lemon...

& so that's exactly what I did.

Grate 4 washed & spray free lemons 

 Add cinnamon, 2 tsps good salt, ground black pepper, 2-3 tbsp of honey & 1/2 cup of golden raisins.
Add the juice of one more lemon.

 Mix altogether.

 Spoon in to a clean dry jar & sit on the bench for a week to 10 days to do it's thing.
Stir occasionally, tasting as you go to check the balance of sweet & salty.

Wonderful addition to sauces & dressings.
Fabulous with fish or falafel.
I'm sure it'll go with so many other things too.
Also very useful for upset tummies & not at all difficult to eat a spoonful if you're feeling a little poorly. Excellent for aiding digestion too. A wonderful Ayurvedic wisdom.
Of course you can alter the quantities & spices according to what you have & what takes your fancy.
I imagine this will age wonderfully & keep for ages. No need to refrigerate.

Really Gingery Ginger Snaps

Very simple to make, these ginger snaps are absolutely delicious!

What you'll need:

1 large cup of organic coconut oil

1 large cup cashew pieces

1 heaped tablespoon ground ginger

1/2-3/4 cup of minced drained ginger

Gently heat the coconut oil in a bowl over boiling water until softened & just starting to melt.

Add lightly toasted cashews (toast them spread out in the oven on a tray or in a pan on the stove but watch them carefully & stir often, as they are easily burnt)

Stir in the minced & powdered gingers.

Place in the fridge for around half an hour until just starting to set & hold together again.

Set a timer if you think you might forget as the mixture will go too hard quite quickly.

Spoon on to greaseproof or tinfoil.

Makes about 2 dozen.

Now very quickly put them in to a container & hide them in the fridge.

 These cashews are possibly a little over done but they tasted fine.

I like that there's lots of healthy coconut oil in these little beauties & no added sugars, just what's already in the ginger.
I buy a 4 litre tub of organic coconut oil about once a year. It's great for so many things including making your own toothpaste & polishing the car! It also happens to be a really healthy oil & veges like kumara & asparagus taste amazing roasted with a tablespoon or two of coconut oil.
 Entirely worth the investment.

Catherine

Violet Jelly

In early spring when sweet violets abound & you can possibly bear to pick so many at once, it is a wonderful time to make a fragrant jelly.

Pick yourself a good cup or two of fresh violets (no leaves).

Give them a little rinse & shake off the water.

Pour 2 cups of boiling water over the flowers & leave them to steep for an hour or so, even overnight if you like.

Squeeze the juice of a lemon in to the bowl & marvel as the colour changes.

In a small saucepan stir a dsp of powdered gelatine & 1/2 cup of the violet liquid together.

Sit for 5-10 mins

Then heat gently, stirring until the gelatine has dissolved.

Remove from the heat & stir in a tbsp or two of honey (or raw sugar if you prefer)

Strain the remaining violet liquid in to the pot & stir gently.

Add a a little rose water if you like.

Pour in to pretty dishes & leave in the fridge to set. 

 I couldn't help but try out these other two violet varieties: the most fragrant of all little double mauves & prettiest pink.

 The double mauve

  turned a similar colour after the boiling water was added

 ...so pretty when I added the lemon juice.

 Gorgeous when strained!

And softer when the gelatine has been added.

The pinks..

turned a soft orange shade.

Fascinating!

If you prefer to use gelatine leaves just use the standard quantities to set your jelly.

Alter the sweetening to your own taste & most of all have fun with your beautiful violets. 

Catherine

Baked Custard

I have always loved the velvety smooth texture of baked custard.

So easy to make & thoroughly delicious.

I use raw milk & free range eggs but whatever you have, will do.

1/2 cup of cream (or all just milk if you prefer)

Make up to a litre with whole milk

3 large eggs 

1-2 dsp raw sugar

1 tsp vanilla essence

Gently heat the milk & cream until the mix almost comes to the boil.

Watch carefully so it doesn't boil over!

Pour on to the beaten eggs, sugar & vanilla, whisking as you go.

Strain through a sieve & pour in to one large dish (greased with butter) or many small ones.

Or even better still bake in jars- then pop on the lid to store in the fridge.

Finally, grate some nutmeg over the top & set in a dish of hot water.

Bake for around 30- 40 mins at 125 degrees C

Or until custards are set & a knife comes out cleanly if poked in the centre.

Lovely hot, warm or cold.

Great for picnics, small children or grown ups who love whole nourishing food & custard.

Katie

Zingy Lemon Coconut Balls

Very simple, lemony, nutritious & totally delicious.

Adapted slightly from Petite Kitchen..Simple Wholefood Recipes

1 cup of ground almonds

1 1/2 cups fine coconut

1/2 cup softened butter (softened)

1/2 cup honey

1 tsp vanilla essence

Finely grated zest of a large lemon

Juice of the same lemon

Pulse the almond & coconut in food processor until extra fine,

 then add all other ingredients & pulse/process until it all comes together as a dough.

Chill until it all firms up nicely.

Roll in to balls & then in to coconut.

Best kept chilled.

Coconut oil is a good substitute for butter if you prefer.

A tangy variation on this recipe is the addition of dried apricots & cranberries.

I soaked 1 cup of tangy "real" dried apricots in the juice of an orange for several hours before adding to the above mixture, leaving out the lemon juice & adding a handful of dried cranberries.

Catherine