The name is certainly a weird one. The first part of the name comes from the fishing town of Cullen in North East Scotland, while the second part refers to a soup. Although originally it referred to a shin or knuckle bone used in soups, over time ‘skink’ was applied to any soup. In this… [read more]
Scottish Cock a Leekie Soup the Old-Fashioned Way
The name is pretty self explanatory – chicken and leeks in this soup! The name however doesn’t mention the prunes that seem to be added in some of the recipes. They do give it a bit of a weird taste, however it is totally up to the individual to add or leave out the prunes.… [read more]
Raising Alpacas – Everything You Need to Know
Besides the cute factor, these gentle animals have lots of benefits when introduced to your homestead. These include compostable manure, a fleece sheared annually which is worth quite a lot, the chance to hire out your alpacas for photo shoots – it’s amazing how many couples want to pose with an alpaca on their wedding… [read more]
Healthy Pancakes with Cranberry, Apple, and Chia Seeds
When you feel like a lunchtime snack that isn’t going to involve a lot of time, then this provides a tasty meal within 20 or so minutes. If you have kids around who are hurrying you along because they are, “Starving!” then you can divide out the tasks – one doing the measuring of the… [read more]
Delicious Lamb Tagine with Apricots and Almonds
A tagine is a North African dish that is often both sweet and spicy, bringing out the flavor of the meat. The traditional way to serve it is with Moroccan flatbread or couscous to mop up every last taste sensation. A ‘tagine’ refers to both the stew and the conical two-part earthenware dish in which… [read more]
Moroccan Flatbread Easy Recipe
Across Africa, South America, and the East there are variations of a basic flour water mix used to make ‘bread’ in a dry pan to be eaten with traditional stews. In Ethiopia injera is the flatbread made from teff (a fine grain that varies in color from white to dark brown) and fIour and left… [read more]
Beetroot Gnocchi with Mushroom and Truffle Oil Sauce
After trying beetroot gnocchi at a top quality restaurant close to Mount Warning in New South Wales, Australia, I was determined to try and create something similar. So here goes. The truffle oil you buy is made by infusing a light oil with pieces of truffle adding a luxurious element of expensive French truffles. Although… [read more]
How to Plant, Grow and Harvest Rosemary
Rosemary (Rosemarinus officinalis) originates from the Mediterranean region but can be successfully grown around the world given the right conditions. This perennial is fairly hardy and will reward you with aromatic leaves to use in your cuisine ranging from roast lamb to soups, poultry and casseroles. Keep cutting off small twigs – a little goes… [read more]
How to Grow and Harvest Cilantro
Cilantro, a fast growing annual has a lifespan of between 2 months to 3 months and provides a pop of brilliant green to various dishes, and the flavor is one often associated with many Asian, Indian, Mediterranean and Mexican dishes. Known by various names such as Chinese parsley, Mexican parsley, and coriander and among Indian… [read more]
Roasted Red Pepper Strips in Olive Oil
Most people roast their red peppers whole in the oven or over a grill, and then leave them in a plastic bag to sweat before removing the skins. I have done my peppers a different way so at to: eliminate the use of plastic reduce the amount of electricity used in turning on a big… [read more]