February 20, 2012 – 10:56 am
Drying fruit is one of my favorite things. I love the versatility of dried apples and pears – so simple and yummy to munch on their own, yet so much fun to use in all sorts of ways in recipes year round.
And this year we seem to have access to an unlimited supply of apples, pears and nashis, so we’re going for it! My aim to to really and truly dry enough fruit to last us through till next year. Here’s the method we’ve settled on… Read More »
October 3, 2007 – 2:48 pm
Rightio. Making your own pickled olives is not only fun and quite easy, it’s also very satisfying on some sub-conscious level. We’ve been pickling olives since around the Copper Age (4,000 BC), so it is truly a basic human foodstuff, and one which has stood the test of time. When olives come off the tree, they are pretty inedible (although not poisonous) due to the presence of oleuropein, a glycoside which protects the olive fruit from the unwanted advances of various animals. It’s worth trying just the one untreated olive sometime… a memorable experience. You won’t be lining up for a second bite, though.
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