Here is a picture of the final peice

Delicious pickled snack, from leftover stripped eggplant skin, start a pickle mason jar. Use within two weeks. Eggplant skins and shredded dried coconut also make great chutney. Delicious on pita bread.

I use dill pickles in so many recipes, but what I don’t tell you is that they are MY dill pickles. The difference between these pickles and ones from the store is the vinegar. I use apple cider vinegar and it creates an amazing taste with the dill.

My mother told me that dried persimmon taste great with daikon namasu pickles, so with the yuzu from my garden and flavorful dried persimmons, I made some daikon namasu.I'm posting it here for my own record.This tastes good if you make it during the day and serve it at night, but it's even better after a day, once the dried persimmon absorbs the juices. It will keep in the refrigerator for 2 to 3 days if stored in a tight resealable container. For 4 servings. Recipe by Ponie

I made these with some leftover pickle brine I had. I had lots of motherwort herb from the garden and no dill, so I decided to make PMS pickles. Motherwort can help with pms, peri, postpartum, and other "ladies" issues, and can also ease anxiety in both women and men. No guarantees that these pickles will ease your ills, but they're tasty and comforting. The brine cuts the bitterness of the herb. Use just one leaf if you want less of the herb taste.

Warmly spiced mixed pork and beef meatballs in a slightly sweet mushroom gravy. Served with sweet and tart day pickles and traditional lingonberry preserved to cut through the richness.

“CHEST OF MEMORIES.” Whenever I eat abalone, I remember Valparaíso and my friend who used to dive for them. He would bring them to me fresh and just tenderized. With him, I could always count on the abalone turning out tender.

Cooking something light for dinner, that requires low carb, oil free, and vegetarians, are always challenged me. Specially when I can only cook with what I have in my refrigerator and pantry.So this time I am going to cook this dish for our dinner. Feel free to try❤️

My special recipe with an amazing flavor

Or Cacik if you’re Turkish!This was going to be a full meal of a post. Sadly, my flatbreads didn’t prove well and fell flat, and my venison meatballs were too gamey. I don’t want to put a recipe up that tastes anything less than at least nice, so it’s limited to the one real success in last night’s meal, delicious tzatziki.I should probably be more dishonest in my posts. It was so good, I don’t want to share my Michelin star secrets, that’s what it is!Anyway, tzatziki is a Greek dip, which is fresh, delicious and goes brilliantly with any grilled or barbecued meat. It’s also lovely as is, for dipping a raw carrot, or a hunk of bread into.PS- Greek yoghurt, not ‘Greek Style’. The only one that’s easy to get in the UK is Total, which is now in most supermarkets. It’s both healthier and tastes creamier. Settling for second best here will severely limit the loveliness of the food!