Nourishing Traditions

I own a very good book. Its a cookbook, as well as a very well thought out book on what foods make sense to eat. For example, butter is completely natural, so doesn't it make sense to eat that over margerine! I like that way of thinking, and eating, as its much more delicious! It's not a diet book, but it gets you thinking about what you eat. It's a book that teaches you how to make food from scratch and foods that were traditionally eaten and how they were traditionally made years ago. It's called Nourashing Traditions and it's pretty much open everyday, sitting on my kitchen table.

 

I've been busy cooking recently, and will share with you the recipes i've made so you too can make good food from scratch. I've made mayonaise, cream cheese, and apple cider.

 

For the mayonaise, you will need:

 



 

1 whole egg, at room temp

1 egg yolk, at room temp

1 tsp dijon mustard

1 1/2 tbs lemon juice

3/4 - 1 cup extra virgin olive oil

generous pinch of sea salt

pepper

 

Combine everything but the oil in a food processor for about 30 seconds. With the motor running, add the oil very slowly. Check the flavour and add more seasoning or lemon juice if you need. Place in a jar and refrigerate. Lasts abour 2 weeks if not eaten before! Delicious on cold boiled eggs!

 

 

 

For the next two recipes, whey was required. I made this, by draining a tub of yogurt for almost 2 days, but it will depend on how much you have. The book gives you a recipe for making the yogurt, but I had a tub of good quality organic yogurt that I used.

 

 

 

Place your yogurt in a sieve lined with a clean tea towel or cheesecloth. Place the sieve over a bowl and let the whey drip out for a few hours. Then tie the cloth to a wooden spoon and hang over the bowl to allow more whey to drip out. Only once the whey competely stops dripping is it ready. This was overnight and all day for me.

 

 

 Place the whey in an airtight glass jar and refrigerate. It will last for about 6 months. There are so many uses for it (one is coming up) so don't throw it out. You can use it instead of milk or water in your baking recipes too! And with the left over solids(this is the exciting bit), thats the cream cheese! Its ready to use. I stored mine in a covered glass bowl in the fridge. It was delicious on sandwiches, used as a dip with vegies as well as on some sourdough fruit loaf with a sprinkle of cinnamon.

 

 

 And for the last recipe..for now of course...is homemade apple cider!

 

 

 I quatered this recipe as I wasn't sure if I would like it so didn't want to use too many apples. But, as I thought it would be, it was delicious so will make it again with the full amount of ingredients.

 

This makes a gallon.

 

4 dozen organic apples

1 heaped tbs sea salt

1/2 cup whey

 

Wash, core and pass the apples through a juicer. Scrape off all the foam that gatheres on the top.

 









 

Place in a large bowl, cover with a cloth and let it sit at room temperature for 3 days. Skim foam off that may have risen to the top, then pour into glass containers, seal and refrigerate. Flavours will develop over several weeks and the cider will become slightly fizzy.

 

 



 

 The apple cider is really refreshing. Its not overly sweet even though so many apples were used, and if your worried about it being salty, its not either. I've tasted it after about 2 weeks in the fridge, but am looking forward to trying it as it sits in the fridge longer. Next time I will try it with green apples and see how the flavours change.

 

I'm now brewing homemade ginger beer from this book, so will share that recipe when its ready.

 

I hope you enjoyed this and hope you feel encouraged to try making some food from scratch!

 

Taz