Posts Tagged ‘recipes’

Change the World Wednesday – 17th Dec

Yes, there is a CTWW today.

Don’t buy it, make it!

Do something extraordinary, totally outside your box.

An example, ham, a traditional seasonal meat (yes, I know you veges and vegans won’t like this, but there are still a few normal people left).

Everybody who does, rushes out at this time of the year to buy the expensive traditional foods for Christmas and the New Year. Prices are bumped up because the shops know you’ll buy it.

Loevly ham

Loevly ham

Well, DON’T!

Make it.

Oh, I can just hear you all now, “make ham, don’t be stupid, that’s too hard!”

I can assure you it’s not.

Ham can be made from almost any piece of pork, big or small. I’m not suggesting that you buy a whole 20lb leg of pork, maybe half if you have a big family gathering planned, maybe a smaller piece of loin. I have made it from inch thick pork chops before.

Basically, the fresh raw meat needs to be pickled in brine. A big piece, two or three days, smaller pieces a couple of hours. Washed, dried, and baked off in the oven or simply in 170ºF water until the inner temperature reaches 155ºF; if your pork piece is about 3lb it will take about 3 hours. You’ll need a meat thermometer to measure this. There is the option of smoking, but not evryone has a smoker.

You'll need one of these

You’ll need one of these

Many recipes call for a cure, to me that just complicates things, you don’t need a cure. Other recipes call for juniper berries and others, you don’t need them, use whole cloves and bay leaves.

Check this site out for some tips and a brine recipe. Remember forget the cure.

Maybe ham isn’t your thing, try something else a traditional Christmas cake, or a steamed fruit pudding. There are plenty of recipes on the net, you just have to look.

Part of the secret of this challenge is returning the spirit to Christmas, taking power back from the companies and commercial interests.

Have a Merry Christmas, and I’ll be back next week… maybe I’ll have a surprise.

Hey, Vegans & Vegies… Mexican!

Like the look of this?


I think it’s vegan, if not certainly vegetarian.

::Whole Wheat Tortillas::

::Tomato, Corn & Zucchini Salsa::

::Black Bean & Pepper Filling

::Cashew Cheese Sauce::


Full recipes and instructions on:

I’d like it!


Window sill soup


Last week’s CTWW was about growing something.

Here’s an interesting update on growing veges indoors, on window sills.

Even Small Footprints will like this one…

A few year’s ago the National Trust in the UK organised an initiative called ‘Ledge Veg’. They estimated that there were 600 acres of growing space available on window sills in the UK.

But most of us restrict our window box activities to a few herbs – great for flavouring but hardly likely to warm your tummy on a cold winter evening.

Instead try our recipe for raddish [sic] soup. Raddishes are incredibly easy to grow on a windowsill and while we traditionally use them for summer salads, they also cook into great soups. Raddishes can also be used as sprouting seeds.

Don’t restrict yourself to the little red, round ones. German Salad Radish is red but longer and more like a small carrot in shape. Very quick to grow. Radish Albena are white and quite hot. Both are suitable for growing indoors (and as a base for soups). Here are two of my favourite raddish soup recipes.

White spicy raddish soup

white soup

  • 12 white radishes (save the leaves)
  • 2 medium onions
  • 1 stock cube (chicken or vegetable)
  • 1 tablespo0n of  butter
  • 1 tablespo0n of flour
  • 3 cups of milk
  • 1 cup of water (more or less to achieve a good soup-like consistency)
  • 3 dried bay leaves
  • salt and white pepper (you can use black pepper but ground white pepper really works for this recipe)

1. Dice the raddishes and onions and soften in half of the butter. Remove and reserve.
2. Melt the rest of the butter and stir in the flour. Then add the milk slowly to make a smooth paste. Keep adding the milk and then the water to achieve a soup-like consistency.
3. Reintroduce the raddishes and onions, stock cube and bay leaves. Add salt and pepper to taste.
4. Cook over a gentle heat for two minutes and serve with crusty bread.
5. Chop the leaves and use as garnish.

Source: Make it and mend it Read more and another recipe

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