Rhurbarb, Date & Apple Chutney (Sugar free)


Growing rhubarb on our allotment this year gave me the opportunity to experiment with a few recipes and this yummy chutney was created. The dates, currants and apples sweeten the chutney into a healthy and delicious accompaniment for cheese and crackers.


Ingredients: Continue reading “Rhurbarb, Date & Apple Chutney (Sugar free)”


Hot Pickled Chilli Peppers

lomish 3

I LOVE chillies on just about everything. A spoonful of these red little gems spices up any meal, adds colour to your dish or salad, and gives it that extra bite!


Pickle chillies in Apple Cider Vinegaror White Wine Vinegarand keep a jar in the fridge – it’s so handy to have. Collect small, empty jars like those from mustard, horse radish or whatever you consume. Wash, sterilize and fill with hot pickled chillies.

Continue reading “Hot Pickled Chilli Peppers”

Brown Baskets

Making Brown Baskets is a creative way of serving baked potatoes.
Beware, make more than you expect to eat! They are easy to make, fun to eat and very tasty! They end up looking like little hedgehogs and my son loves pulling each individual piece of potato out and eating it like a potato chip.

Brown Baskets

red potatoes (any amount)
brown potatoes can be used
olive oil
Herbal salt ( optional)
kosher salt

Cut each potato in a straight line like this:
llll, all the way down leaving just a little potato
and the skin at the bottom to hold it together.
Then turn it to the side and repeat
so the end result is a grid.

Place in a glass pan and put about
a spoonful of olive oil on each potato.
then sprinkle salt, thyme and oregano on them.

Bake in a preheated oven at 425 degrees F (200 C)
for 1 hour or until crispy.

When I saw this photo of Sarah on facebook with the heading
“Preparing our famous ‘Brown Baskets’ “,
I was most fascinated and asked Sarah how she makes them.
She kindly gave me the recipe.
Thank you Sarah 🙂
Visit their beautiful new website, Rose Campbell’s Cottageworks

Homemade Mayonnaise thick and creamy

When I was growing up we never bought mayonnaise from the shops, my mom always made her own. It was creamy, oh so French and so delicious. My mom used sunflower oil and French mustard, but you could use olive oil or any preferred oil and any mild mustard. Everything tastes better with homemade mayonnaise, whether you are making rice salad, potato salad or coleslaw.
It truly is worth the 15 min spent whisking.


1 egg yolk ( room temperature)
1 heaped tsp mustard
( Dijon or French)
1 tsp salt
500ml Oil
( sunflower or olive oil)
1-2 tsp lemon juice or vinegar
Continue reading “Homemade Mayonnaise thick and creamy”

Spinach so nutritious!


Spinach is such a brilliant vegetable. High in Calcium, Magnesium, Potassium, Folic acid and super charged with Vitamin A.

500g Baby Spinach leaves washed
a little butter or oil
1 large or 2 small onions chopped
1-2 clove garlic grated or crushed
1 Tbsp tomato puree ( or 1 chopped tomato)
1 flat tsp Herbamare
or Salt & Pepper

Melt butter and cook onion till golden then add garlic. Add wet Spinach leaves, Herbamare or salt and tomato puree. If the Spinach is wet enough you should not need to add water. Cook quickly for 5 min. The Spinach will have reduced in size and will be limp. Using a hand blender blend quickly here and there. The Spinach should still be chunky not runny.

If you like things extra tasty and slightly richer add a little cream about 50ml-100ml and stir.
Serve as a side or as a filling for baked potatoes and top with feta or grated cheese.

Baked Potatoes with crunchy salted jackets

This is a nice change to the ordinary jacket potato, coated with a crunchy salted crust

Preheat oven to 180C
Wash potato and scrub if necessary
while still wet sprinkle salt over potato
allow the salt to stick to wet potato

Place potato into the oven
Cook for about 1 hour or until soft

Make a cross on the top of baked potato
press down with 4 finger for potato to split
and pile your favorite topping

Sprinkle with grated cheese,
feta cubes or Mozzarella circles
Place under grill for 5min for cheese to melt

Creamed Parsnip

A flavorsome way to eat parsnip is mashed with cream and horseradish sauce.
It is the only way to eat parsnip and ask for seconds. Really good!

250g parsnip peeled & cut
50ml cream
2 tsp creamed horseradish
salt or herbamare
ground black pepper

Cut parsnip lengthways into quarters and slice.

into shorter pieces ( approx 3cm)

Place parsnip in a pot cover with
a little salted water and bring to the boil.
Simmer for about 10min or until soft.
Drain excess water and mash parsnip.
Add cream and horseradish sauce
continue to mash to a smooth consistency.
Serve with a little ground black pepper.

Absolutely delicious with roast beef

Tip: For Larger family double all the ingredients.
If your family is not keen on horse radish reduce to 1 tsp