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from HealthyGreenSavvy

Dehydrating Food: Food Preservation for Beginners

Dehydrating food is easy, economical, and lets you enjoy the bounties of your summer garden all year round! Never tried dehydrating food before? Here’s what you need to know to get started. Click to read more or pin to save for later.

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from Lazy Cat Kitchen

Moroccan salad bowl with preserved lemons

Moroccan Bowls with Preserved Lemons // couscous or quinoa, chickpeas, cherry tomatoes, cucumber, courgette, aubergine, black olives, fresh mint, pomegranate, garlic, olive oil, chilli powder, cumin, sweet paprika, lemons, lemon juice, sugar

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from allrecipes.co.uk

Sweet and sour sauce with pineapple

Sweet and Sour sauce recipe: 1 cup water, 1 1/4 cup sugar, 3/4 cup vinegar and 1/4 cup orange juice. Mix together and boil in saucepan. Once boiling add cornstarch mixed with cold water to boiling mixture. Continue adding cornstarch/water till desired consitency is reached. I used about 2 tsps cornstarch with 1 tbsp water. A few drops of food coloring to add color. Of course I used red so it would resemble the Chinese Buffett sauce. !!

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from Tales From The Kitchen Shed

Homemade Stem Ginger

Homemade Stem Ginger is so easy to make & so much better than shop bought. Chop finely & add to ginger cakes, puddings or biscuits for a real ginger hit. The syrup makes a delicious ginger cordial.

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from Vikalinka

Rhubarb Curd

Rhubarb curd. This silky and velvety smooth treat is so lovely to spoon on your scones, muffins or buttered toast!

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This glorious lemon curd recipe is sunshine in a jar. Easy to make, it's the perfect indulgent topping for morning toast, or to jazz up your desserts.

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from Brooklyn Farm Girl

How to Make Tomato Powder From Tomato Skins

You'll never waste tomato skins again with this easy recipe to make tomato powder and tomato flakes.

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from Great British Chefs

Tomato, chilli and ginger chutney

This spicy tomato chutney recipe from Josh Eggleton is the perfect accompaniment to cold cuts and cheese, or could be slathered on a sandwich or burger. Josh in particular recommends serving this with his veggie burger recipe, with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup.

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