Notes about Recipes in this book

• Pink pickled eggs

  • mjes on September 22, 2019

    I'm used to pickled eggs dark from beet juice and heavy with Northern European flavors of bay leaves, cloves and juniper berries. This is a splendid contrast with ginger, all-spice and orange. The recipes notes several other brines worth trying ... I'll definitely try the rhubarb brine in the spring.

• Fermented tomatoes with celery & caraway

  • pomona on June 01, 2018

    Did not ferment and went moldy. Possible error in my process, or room temp too cold? Very sad because it tasted great when it went in to the jar. I would make this to eat immediately or within a couple of days (with refrigeration!!) it was so tasty and fragrant.

• Fig & herb salad with pearl couscous, toasted hazelnuts & za'atar

  • mjes on September 22, 2019

    Absolutely delicious salad to make during the fig season. Unfortunately, chervil was not available (as usual). I went with the World Spice Merchant's Israeli za'atar which is more herbal than their Syrian za'atar.

• Quick pickled cabbage wedges

  • mjes on September 22, 2019

    This recipe presents a logistical problem ... how to find a non-reactive container that fits 2 inch wedges of cabbage loosely enough to ensure that the pickling juice seeps freely and that takes a small enough space that it is convenient to leave in the fridge for a minimum of 3-4 days (if you're a large family) up to a month or so (if you live alone). So, yes, trying this recipe created a few comic scenes. However, this produces a very nice unfermented kraut that is a success with slaw fans who hate sauerkraut. This makes it an ideal company side dish for ribs or sausages.

• Quick kitchen-scrap pickle

  • pomona on March 08, 2018

    I've cooked this before 2019. It's a great way to reduce kitchen waste if you don't have a compost bin. Highly recommend mixes of veg and herb stems - mint and coriander are great with cauliflower stem.

• Radish & apple salad on potato rösti

  • mjes on September 27, 2019

    The rösti is seasoned lightly with nutmeg and, as a bit of a surprise to me, cooked as 8 separate small rösti rather than one large rösti which is cut into eight servings. The radish-apple-herbs-sour cream topping worked very well. I'm tempted to add a bit of cabbage next time. The recipe suggests doing so for using as a salad but I think it would work well as a topping.

• Sweet pickled pears

  • tui on September 29, 2019

    These are absolutely delicious!

• Stonesoup

  Love love love this second book from one of my fave Sydney cafes. Some lovely new ideas for pickling, fermenting and making a meal out of a salad.

  Full review

• Eat Your Books by Jenny Hartin

  Add more flavor and less waste to your vegetables in this sequel from the authors and owners of Cornersmith.

  Full review