USE IT ALL: GREEN POCKETS September 23 2020These green pockets are the ultimate fast food! They are our version of gozleme and we’ve been making them for years. If it’s the weekend we’ll make the simple yoghurt dough, but on a weeknight we’ll pick up a pack of Greek pitas (the thicker, doughy sort) or souvlaki bread on the way home from work. We love this interpretation of gozleme because everything goes into the pocket uncooked. It is truly a 15-minute meal. When things get desperate we’ve even been known to put bolognese in there, with not a green leaf in sight. Of course, the kids loved it!
Eggplant Kasundi September 17 2020
This is our all-time favourite relish at the Cornersmith Picklery. We serve this with poached eggs, curries, rice dishes, grilled vegetables and meats. Make it - we promise you won’t be disappointed!
Pickled Cumquats August 26 2020
We love cumquats for their sweet bitterness and one of our favourite recipes is to pickle them! Tart, bitey and sweetly spiced, pickled cumquats are great in a grainy salad, roast chicken, thinly sliced through a slaw, on a cheese plate or even in a cocktail - did someone say negroni? Here's our recipe if you're drowning in cumquats!
Indian Style Lemon Pickle August 05 2020
If you're making lots of stews, curries and slow cooked meals this winter, make this insanely addictive condiment. This is an Indian style pickle where the lemons are preserved in salt and turmeric. Like lots of the most delicious things, time is the secret ingredient to this pickle. It's so easy to make and then can be set aside and mostly forgotten about. We promise it's not nearly as much work as a gold fish.
Rhubarb, Strawberry and Apple Jam July 29 2020Rosy and old fashioned, this is the jam that a storybook grandmother would make. It's not too sweet and is perfect on hot buttered toast, sponge cakes, scones or even in a milkshake! Give this simple, fool proof recipe a try this weekend.
Mulled Pears and Waste Hack Pear Core Syrup July 08 2020
Add a little indulgence to your everyday meals with these warmly spiced Mulled Pears, bottled in rich red wine. They'll be perfect on your cheeseboard or thinly sliced through a wintery salad. Plus we've got a pear-fect dessert syrup recipe that gets the most out of those sweetly perfumed, pear-y flavoured cores. Read on!
Beetroot & Ginger Relish, and more! July 01 2020
It's beetroot and ginger season, so now is the perfect time to make this bitey winter relish - you'll see why it's a Cornersmith staple! Serve with falafel, grilled lamb, a cheese and salad sandwich or mix it with yoghurt for a vibrant dip.
We love it for its flavour and colour but also because it makes the most of beet stems as well! We use half a bunch of beet stems finely sliced in the relish and the other half to make a beet stem salsa. We also love making crispy chips from the leaves. Read on for recipes.
Piccalilli or Garden Relish June 18 2020Piccalilli was one of the first pickles we made at Cornersmith. It is an English interpretation of an Indian Pickle where vegetables are preserved in an delcious spiced mustardy, tumeric yellow sauce. It's a little sweeter than Indian Pickles which makes it the perfect match for sharp cheddars, salty ham sandwiches and veggie burgers. Traditionally is was made as a way to use up garden vegetables. At Cornersmith we make many versions of it as a way to us up excess veggies from the fridge!
Pumpkin Waste Hacks: from Marmalade to Mole June 03 2020
As we keep saying, there’s so much flavour in the skin, seeds and stems. So, there’s no reason these parts should end up in the bin. Here’s two very delicious waste hack recipes to make after you’ve cooked with a whole pumpkin.
The Power of Pickling May 21 2020We want to spread our love of pickling, so we've decided to share two of our most loved, slightly more interesting recipes - pickled ginger grapes with a delicious grainy salad recipe to use them in, and the very versatile quick pickled red onions so you can try something different, learn a new skill, and be one step closer to being as pickle-obsessive as we are!
Our chilli plants at home are still going strong, and there's plenty available at the markets - but not for long. This week we're sharing our recipe for everyone's favourite Chilli Jam, as well as tips to adjust heat level, and how to dry excess chillies at home, so you can stock up your pantry and keep your kitchen creations warm (or piping hot!) this winter.
Making Marmalade and Ways to Use It May 07 2020
Making marmalade isn’t hard and this small-scale recipe uses up the last few bits of citrus in the fruit bowl. You can easily store it in the fridge for a few months or double the recipe to make a bigger batch, heat process it and store it in the pantry for years. We’ve also included our top tips on how to use marmalade in recipes that aren’t just toast! So, keep reading.
Chai Spiced Breakfast Prunes April 30 2020These breakfast prunes, preserved in black tea, honey, and plenty of warming spices, make a wonderful addition to your morning porridge, are delicious stirred through yoghurt, and can replace dates in a batch of extra special scones.
Waste Hack: Tired Herb and Stem Chimichurri May 06 2019
This green sauce is an excellent condiment for tacos, fish, eggs, grilled meats, avocado and the base of salad dressings.
Save your left over parsley stems and any tired looking bunches of dill and coriander lurking at the back of the fridge.
Waste Hack: Brown Banana Jam April 03 2019Brown bananas are not so tempting to eat, but they are so good for cooking! Before you make another bloody banana bread or a yet another banana smoothie - have a look at our waste warrior recipe: Black Banana Jam. You'll be waiting for your bananas to turn black once you've tried this!
Tomato Jam March 06 2019We love making savoury jams from tomatoes, carrots, beets or celery! This summery jam is so good on steak sandwiches, cheese toasties or with cured meats. You can also add a teaspoon or two to your salad dressings!
Tomato and Peach Shrub January 23 2019
Shrubs are a rather old fashioned acidulated beverage that is making a strong come back in mixology circles. Originally a shrub was used to preserve fruit syrups through the addition of vinegar. These day’s shrubs make great mixers for both mocktails and cocktails.
Mulberry Compote October 11 2018Spring is mulberry season! If you have mulberries hanging over your back fence or on your walk home, why not take the kids and get picking! We use this mulberry compote in our milkshakes, on our muesli, spooned over ice cream, or use it as a sweet braise for pork.
Preserved Lemons July 24 2018Preserved lemons form the basis of some of the world's best dishes and every home cook should know how to make them! In winter there is plenty of citrus around and this is a great way to make use of the bounty!
Pickled Green Tomatoes May 04 2018
Green Tomatoes - unripe red tomatoes - are our favourite spring vegetable. Tart, crunchy and delicious, they make the best pickles, and these ones just get better and better with time.
How to: Heat Process May 04 2018
Also called 'water bathing' or 'canning', this process uses heat to stop the growth of bacteria. It lengthens the shelf life and also ensures the jars or bottles are sealed correctly.
Strawberry and Basil Shrub January 11 2018Shrubs or drinking vinegars make delicious summer beverages, perfect for cocktails or as an alternative to cordial. They're also a great way for using up excess fruit or herbs from your garden.
Mango Chutney December 19 2017When the mangoes are cheap or you have a neighbourhood mango tree that is dropping fruit faster than you can eat it, make this chutney! It's delicious with seafood, ham and a great addition to your Christmas table. This one has a bit of heat to it, but you can leave the chilli flakes out if you're after something milder.
Whole Grilled corn with Miso and Lime Aioli and Basil November 30 2017
What is better than corn on the cob? Corn on the cob with this insane aioli. This is the perfect summer dish - we'd even say it's a summer essential - warmly welcomed at any barbecue or shaved off the cob and tossed through a salad. Plus, we've given you a tip on how to use the husks.
Turmeric Pickled Mango November 02 2017This is from the Spring chapter of our new cookbook. Mangoes are now in full swing, so it's time to get preserving! They're delicious mixed in through asian-style salads, on fish tacos or with coriander and chilli, as a tasty salsa.
Nasturtium Pod Pickles: Poor Man's Capers. October 05 2017
We have an unruly field of nasturtiums growing in our back yard. When the warm weather hits and the flowers start to drop you'll start seeing the pods appear. They're time consuming to pick but they make the most delicious pickles! They're like a caper only more peppery.
Luckily the pod growing time usually coincides with the spring school holidays. So I make the kids and their friends pick them before I take them to the pool!
I use these in any recipes that call for capers. They're really good in pastas, salads and in tartare sauce!
Broad Bean & Pea Salad with Freekeh and Yoghurt sauce September 28 2017Here's a sneak peek from the new cookbook. This delicious salad is from the spring chapter and is full of all the green goodness this season has to offer. Have it as a side with fish, on its own, or double the recipe to take to a dinner or barbecue.
Citrus Braised Fennel July 25 2017
By Sabine Spindler
The pairing of fennel and citrus is amazing - and happily, both are around in in winter. It's a great way to use up that extra citrus. It's delicious served atop some grains sprinkled with fetta cheese or as a side to roast chicken or pork.
How to: Soak and ferment grains July 12 2017
Soaking and fermenting your grains improves their nutritional benefits. All grains contain phylic acid (an anti nutrient) that can block the body’s absorption of minerals. Soaking your grains breaks down the outer layers that contain the phylic acid and enables the body to better digest grains and absorb nutrients.
You can learn more about how fermenting grains and pulses will improve your gut health in our Fermenting Intensive workshop.
How to: Make a Starter June 29 2017A sourdough starter is made from just flour, water and time. By fermenting your wheat flour, the phylic acid is broken down and as your starter ferments it productes wild yeasts, bacterias and Co2. This makes it easier to digest and adds that distinctve sour flavour! Use your starter to make sourdough, or add to pancakes, muffins and dosas.
Purple Carrot Loaf June 29 2017We make lots of vegetable-based loaves at Cornersmith, perfect for breakfast or afternoon tea! Purple carrots work so well in this loaf, but you can interchange them with other root vegetables, such as orange carrots, beetroot, sweet potato or even pumpkin.
Lemon and Thyme Marmalade June 01 2017
It's lemon thyme! Lemons combine well with the flavours from woody herbs. We make this with thyme but you could also try it with bay or rosemary. Throw in a teaspoon of black peppercorns for a bit of bite.
This marmalade is delicious on toast with butter or with a soft cheese like goats curd or ricotta. You can also use a spoon of it for a little sweetness in a salad dressing.
How to: Test for Setting Point June 01 2017
The setting point is when the right levels of pectin, acid, heat and sugar have come together in your jam or marmalade. There are many ways to test for the setting point but this is our tried and tested way
Vegetable Scrap Bouillon March 30 2017
This recipe is based on seasonal vegetables and herbs pureed into a concentrated paste and preserved in salt. Use one or two teaspoons dissolved in 500 ml of boiling water. It can be used as a replacement to stock or stock cubes. It's great added to stews, soups, risotto’s or any meals than need a boost of flavour.
How to: Sterilise Jars March 30 2017
Sterilising your jars is essential to give your preserved goods a long shelf life and prevent any nasty contaminants from spoiling all your hard work.
Follow these easy steps to clean and sterilise your jars and lids:
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