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”, […]
Question : When is a Free Range egg not called a Free Range egg? Answer : When it’s an Organic egg! This is not a joke! Please read on… Legislation does not permit Organic egg producers to label their eggs as ‘Free Range’, despite the fact that laying hens reared under organic principles are more […]
The difference between free range and organic eggs? The differences are more significant than people imagine. Organic eggs are superior in taste due to the high quality feed and the complete production ethos. No additives, antibiotic residues and GMO soya is in the feed. Our hen ranges are regularly rotated. They get a change of […]
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 […]