Permaculture is a system of agricultural and social design principles centered around mimicking or directly utilising the patterns and features observed in natural ecosystems. The term permaculture was developed and created by David Holmgren and his professor, Bill Mollison, in 1978. The word permaculture was originally referred to as “permanent agriculture”, but was expanded to stand also for “permanent culture”, […]
CLASSIC PUMPKIN SOUP – FAST & EASY Especially in winter, there’s nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup (but with no cream in it!). The way I make it, it’s darn tasty and just 4 steps – a bit of chopping, plop 5 ingredients into a pot, simmer […]
Photo by Michael Craig Inspired by Yotam Ottolenghi, this recipe is a Kiwi twist to a Middle Eastern specialty. Serves 4 as a side. print this recipe Ingredients ½ Cauliflower, florets removed 1 Tbsp Olive oil ½ tsp Curry powder ½ tsp Cumin 1 bunch Fresh basil, or lemon basil if you can get it […]
1 This inventive recipe comes from a customer Hazel O Sullivan, a yoga teacher from Cork. ‘They are really yummy and guilt free!!’ . ‘You don’t need any fancy machines either just a blender or a food processor. Kids will have great fun helping specially when it comes to rolling out the little […]
1 large butternut squash (around 1.1kg), cut into 2cm x 6cm wedges 2 red onions, cut into 3cm wedges 50ml olive oil Maldon sea salt and black pepper 3½ tbsp tahini paste 1½ tbsp lemon juice 3 tbsp water 1 small garlic clove, crushed 30g pine nuts 1 tbsp za’atar 1 tbsp roughly chopped parsley If you want […]
As far back as I can remember, my mother has asked for a carrot cake for her birthday. This past year, we surprised her with a grain-free version, which was a huge hit. After sharing this recipe on our website, we received feedback from many followers that this was not only a great grain-free substitute, […]
5 free range eggs – lightly beaten ¼ cup melted coconut oil 2 finely diced garlic cloves 1 ¾ cups almond meal ( or a mix of polenta, rice flour and coconut flour) 1 heaped tsp. gluten free baking powder. 1 cup grated tasty / cheddar cheese ( I used feta) 2 tsp thyme leaves 1 […]
From Lettercollum Kitchen Project The secret to success in cooking these gnocchi is the temperature of the water in which the dumplings are cooked. A rolling boil will disintegrate these delicate little dumplings so bring a pot of water to the boil then turn to the lowest simmer before slipping them in. 250g ricotta, 2 […]
WORLD’S MOST ELEGANT WINTER PASTA main courses | serves 4–6 You don’t want to use a lovely nectar like new season’s olive oil for basic cooking,” says Jamie. “But it’s great for finishing things like salads, soups, pasta dishes and steaks. In this dish, it’s important to use really good oil. If you can’t […]
This recipe is an adapation from The Extra Virgin Kitchen … Definately worth investing in an icecream scoop! Roast squash or if you want to use carrots and beets that works perfectly as well. ( 1kg) 250g of Gram flour/ chickpea flour Chop or process 3 garlic cloves, zest and juice of lemon 3 tablespoons of coconut […]