Recipes Archives

What to do with your Cucumbers

To say that we had a bumper crop of our cucumbers is an understatement.

So what do we do with them?

Thank the lord for Google and after trolling through a couple hundred recipes these are my favourites.


  • 2 cups finely chopped seeded peeled cucumber
  • 1/2 cup finely chopped seeded tomato
  • 1/4 cup chopped red onion
  • 2 Tbsp minced fresh parsley
  • 1 jalapeño pepper, seeded and chopped
  • 4-1/2 tsp minced fresh cilantro
  • 1 garlic clove, minced or pressed
  • 1/4 c reduced-fat sour cream
  • 1-1/2 tsp lemon juice
  • 1-1/2 tsp lime juice
  • 1/4 tsp ground cumin
  • 1/4 tsp seasoned salt
  • Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

1/4 cup (w/out chips) equals 16 calories
Recipe from Simple and Delicious magazine



Have all vegetables scrubbed, trimmed, and ready to finely chop, grind, or process in the food processor. This is a delicious sweet relish, perfect for hot dogs and sausages, and it’s a great condiment to serve with peas, beans, or limas.

  • 10 cups finely chopped unpeeled pickling cucumbers (approximately 3 1/2 to 4 pounds of pickling cucumbers)
  • 4 cups finely chopped red bell pepper, about 4 large peppers
  • 3 cups finely chopped green bell pepper, about 2 to 3 large peppers
  • 1 cup finely chopped celery, about 4 large ribs
  • 1 cup finely chopped peeled onion, about 2 medium onions
  • 1/2 cup pickling salt
  • 3 1/2 cups white vinegar
  • 2 1/3 cups granulated sugar
  • 4 tablespoons mustard seeds
  • 2 tablespoons celery seeds

Prepare your work area, the canner, jars, and lids.

Put chopped vegetables in a large stainless steel or enamel-lined pot. Stir in the salt, cover, and let stand at room temperature for 4 hours.

Put the vegetables in a large colander and drain. Rinse with cold water. Using your hands, squeeze out excess liquids.

Rinse out the pot you used for the vegetables. In the pot, combine the vinegar, sugar, mustard seeds, and celery seeds. Bring to a boil over medium-high heat. Add the drained vegetables and stir to blend. Bring back to a full boil; reduce heat to medium-low and simmer for 10 minutes.

Fill prepared jars, leaving a 1/2-inch head space  Fit lids on jars and screw bands down to fingertip tightness. Process in a boiling water bath canner with water at least 1 inch above the jars for 10 minutes. Turn off heat, remove the canner cover, and wait 5 minutes before removing jars.

Makes 12 half-pint jars or about 6 pint jars.



  • 7 c. thinly sliced cucumbers
  • 3 med. onions, sliced
  • 1 green pepper, chopped
  • 2 c. sugar
  • 1 c. vinegar
  • 1/2 tsp. celery seed
  • 1 tbsp. salt

Mix all ingredients in large bowl. Refrigerate for 24 hours. Put in containers and freeze.

Great side dish in the middle of winter.

Just defrost to serve.

And yes they do stay crunchy!


Left Over Feta

I recently attended a cheese making workshop and while I’m not quite ready to take the plunge and make my own cheese yet.  It gave me an idea on how to keep Feta Cheese for longer.

We love Feta in salads, pizza and spaghetti but there’s always some left over that invariably goes off.

So what to do with left over Feta….. Why Marinate of course!  Doing this should extend the life of Feta by at least a month as long as all the Feta is covered.





Feta – Home Made or Store Bought Salted

A Good Olive Oil

Spices or Herbs of Choice – I used Garlic, Peppercorns and Oregano

1 Tblspn Lemon Juice or Apple Cider Vinegar


Press the garlic cloves with the blade of a knife to lightly crush.

Combine the garlic cloves, feta, olive oil, oregano, peppercorns and lemon juice in a sterilized jar.

Seal and place in fridge for at least 48 hours to allow flavours to develop.

The marinated feta should store in the fridge for up to 1 month if kept totally covered with oil.

To sterilise jars, wash the jars and lids in warm soapy water and rinse well.

Place in large saucepan and cover with water. Bring to the boil and boil for 10 minutes.

Transfer to a baking tray lined with baking paper and place in preheated oven at 100 degrees Celsius until dry.

Use jars straight from the oven.

Yum Yum…. Enjoy

Just an update on storing garlic in olive oil.  It can be dangerous as botulism can grow in this environment.  Please see Safe Methods for Storing Garlic.

Fatty Liver Diagnosis

So I have been diagnosed with a Fatty Liver…..  And what does that mean,  it means that everything that is wrong with me can now be explained!

Hot Flushes – I thought I was going into early menopause.

Fat Belly – the liver is enlarged

Tiredness and irritability, stressed.

Unable to lose weight.

The good news is that the liver is the only organ in the body capable of healing itself and by a change in diet and some supplements I should be feeling a lot better soon.

So with this in mind and with my new venture into gardening, I’d like to share a recipe I discovered in Dr Cabot’s Fatty Liver book.



10 Pieces homemade pickled  beets

1 handful fresh young beet leaves or arugula, washed and chopped.

1 Small Red Onion

1 Celery Stick with leaves finely chopped

1/2 bunch fresh Basil

10 Walnuts or 1/2 cup Pine Nuts

250g goat cheese or fetta in bite sized pieces


Cold Pressed Olive Oil

Apple Cider Vinegar

1/2 tsp Mustard

1 tsp Honey


Chop all herbs and onion and place in a bowl.  Dry roast walnuts/pinenuts in a skillet or fry pan on low heat.  Watch carefully so as not to burn them.  Put aside to serve.

Just before serving, add the beet and goat cheese to salad bowl.

Whisk olive oil, honey, mustard and apple cider vinegar in a bowl and pour over salad, add nuts to serve.


How to Pickle Beetroot

There are lots of recipes for pickled beetroot, I’m going to use one that is liver friendly, however they’re mostly the same but Dr Cabot’s recipe adds onion as onion is good for the liver.


1 Bunch Beetroot

1 medium Red Onion

1 large Bay Leaf

1/2 cup Organic Apple Cider Vinegar

1 tbsp Honey

1 Clove

Black Pepper and Salt

Juice 1/4 Lemon

1/2 tsp Fresh Mustard or approx 20 Mustard Seeds


Wash and Peel Beets and chop into chunky pieces.  Fill saucepan with water add beets and spices (water should cover the beets generously) Heat, then add honey, vinegar and lemon juice.

Cook on low heat for 45 minutes, add chopped red onion and cook on low for another 25 minutes.

Check occasionally so as not to overcook

At this point it can be served hot as a side dish or drain and cool for salads.

I found a lovely little vinaigrette to go with this.


Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard.  Whisk ingredients together with a fork.  The dry mustard will help to emulsify the vinaigrette.  Adjust to taste.  Add salt and pepper to taste.

Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.

Please Note:  This is not preserving and should be eaten within the week.

 Handy Tip:  How to Remove Beetroot Stains from your Hands!

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