Sometimes, you just need the taste of sunshine in your mouth!
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| Ketchup, fermenting with kefir whey - the recipe is a mix between that of Beautiful Babies and The Joy of Cooking - strained tomatoes, kefir whey, apple cider vinger, diced red pepper and onion, ground mustard powder, garlic powder, salt and pepper, crushed chillis, a dash of ground cloves, a bit of ground cinnamon, a bit of smoked paprika... excited! Last time I tried fermented ketchup it was the recipe from Nourishing Traditions, which includes fish sauce, and it just got fishier and fishier, ew. I have high hopes for this one, it smells fabulous! It will stay out several days to ferment then go in the fridge. |
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| Cherry tomatoes were on sale, so I have some tomato-basil foccacia rising for my dear Tony. |
hmmm girl, please share that foccacia recipe!
ReplyDeleteSure thing sugar, it's just a basic pizza dough (yeasted bread dough plus olive oil), rise 2 hours, stretch out 1 inch thick, use your fingers to press down holes (making tears all the way through, they seal up during rising/baking, if you just make indendations they fade as it rises) all over. Plop on some blanched and skinned cherry tomatoes, salt and pepper, basil, and
ReplyDeleteA very generous amount of oil. Let rise nother hour or two, bake at about 400 till browned and lovely.
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