This green mayonnaise is the best accessory for cold salmon or trout, hard boiled egg or cold fish in aspic.
A spicy snack recipe found on BBC Good Food
Oven bake flour tortilla into crunchy chips flavoured with traditional Louisiana spices and serve with dip.
An easy condiment recipw found on homecooking.about.com
Mustard is one of those condiments that comes in many flavors, textures, and varieties. While most Americans are all too familiar with the smooth, bright yellow store-bought varieties, it would be a shame not to experience the more complex flavors of homemade varieties. If you’re new to mustard-making, this recipe is a great place to start. This basic country mustard is a pungent, grainy, all-purpose mustard that uses both coarsely ground mustard seeds and mustard powder.
A great how-to-do-it recipe found on
A Taste of History with Joyce White
Everything’s Better with Butter – Making Butter
at Home Using 21st Century Equipment
Joyce White who runs A Taste of History with Joyce White writes: One of the first historic cooking skills I learned was how to make butter in a crock churn. Until I made butter myself, I never understood the steps that are necessary to make sure the butter is the best it can be.
Don’t have a proper butter churn? No problem. Follow the simple steps below to make butter in your 21st century home kitchen using modern equipment and heavy cream.
A recipe for homemade cheese found on about.com/food/
If you want to make a very simple version of homemade goat cheese, this recipe using lemon juice and goat’s milk is the one. The acidity in the lemon juice thickens the milk and makes soft curds form. Once the liquid is drained away from the curds, viola, you have a basic but tasty version of homemade goat cheese.
White vinegar can also be used to make homemade goat cheese, although the lemon flavor is slightly more pleasing in the finished product.
A great ’how to’ recipe found on about.com/food/
Drying is a traditional Italian way to preserve an abundance of ripe summer tomatoes so that they can be enjoyed throughout the rest of the year, particularly in the southern Italian regions of Calabria and Puglia.
The store-bought sun-dried tomatoes I had tasted were a bit leathery and tough, with not much flavor. They seemed like a faded, desiccated memory of a tomato, rather than a fragrant, intensified taste of summer days. Homemade sun-dried tomatoes are another thing entirely: fragrant and chewy but not tough, with complex, concentrated tomato flavor and a slight sweetness.
Although it’s not difficult, the trouble with making them at home is that many of us do not have the abundant outdoor space required, or the time, or perhaps we lack consistent, strong sunshine, or live in highly polluted cities or bug-infested areas where perhaps drying food outdoors is not the best idea.
The solution? You can easily dry them in your oven.
A recipe for homemade cheese found on about.com/food
Farmer’s cheese is a simple, very mild cheese with a crumbly texture. It is really easy to make at home with this simple farmer’s cheese recipe.
To add more flavor, mix fresh herbs in with the curds or sprinkle herbs on top of the finished farmer’s cheese with olive oil and red pepper flakes. Farmer’s cheese can be eaten with bread or crackers, or crumbled on top of salads.
Back in the fifties and sixties when I was a kid most families around where we lived headed for the mountains or the woodlands to pick berries as soon as they were ripe. My family picked raspberries, lingonberries,coudberries and blueberries every year and my mom would make jams and jellies. Strawberries and apples were bought around the same time and and they ended up as jams and jellies too.
Anyone who have tasted homemade conserves like these know that they beat the shop bought stuff by a mile – Ted
A recipe for homemade mustard from Epicurius
I’m a real sucker for mustard, I use it for almost anything. Hot dogs, obviously, but also with any sort of fried or boiled meat, beef patties and meatballs, fried fish and fish patties, cheese sandwiches, in sauces, the list just goes on.
I’m particularly fond of sweet and spicy mustard and I prefer to make it myself and have used this recipe (with variations) from Epicurius lately. It makes a very delicious light mustard – Ted