Once again it's Three Things Thursday, where I highlight three things that ran on the site recently that inspired, intrigued or impressed me. Here's this week's picks:
Ginger Carrot Curd
Who says curds are just for fruit? A bright and cheery take on a lemon curd, this spread is delicious on scones and biscuits for breakfast or used as a filling in a layer cake.
I've often used the pressure cooker for making soups, stews and stocks, but it's also handy for making marmalades, sumptuous spreads and soda syrup. Is there anything it can't do?
DIY Fish Sauce
Fermented fish sauce is a strongly flavored condiment you can use in soups, stir fries, and of course, other fermented dishes like kimchi. Austin of Fermenters Club
breaks down how to make your own.