You will wonder how so few ingredients can possibly taste this good! A recipe for a smoky, garlicky, tangy, savoury, creamy dip that goes well with a huge range of dishes. Also, long-term preservation of aubergine in the freezer and its many uses.
Easy and fool-proof way to reserve your basil harvest! You can use this basil/ oil mixture as a base for fresh pesto, you can add it to soups at the end for a delicious flavor (do not cook with the soup!) or you can just put it straight on fish, stea
Nothing like the heady fragrance and taste of summer like fresh basil, even in the middle of winter. Basil is one of those herbs that absolutely will not keep it’s flavor if dried, and the best way to preserve it is in olive oil.
Roasted Tomato Pesto is easy to make and can be used on pastas, sandwiches, in soups, or as a spread. Best of all, it can be made with tomatoes you have roasted yourself, making it a great way to use leftover tomatoes from the garden.
One of the most rewarding things about summer is enjoying what you have grown. Currently my rhubarb has been harvested but there is barely a strawberry in site to make Strawberry-Rhubarb Jam. So here is my tutorial on how to enjoy your rhubarb harves
Once you've eaten as much fresh pesto as you can stomach and have given away enough dill, marjoram, and thyme to outfit a small herbarium, it’s time to consider plan B: freezing and drying those herbs for later use.