Below are links to some of the recipes I often use. I am not very good with measuring or sticking to recipes unless I’m baking. So these will be useful for people who always ask me for quantities or recipes!
CONDIMENTS & PICKLES etc
Sauerkraut (I use about 1 – 1.5 Tbs salt to 1kg cabbage)
Bread Pudding (I slice & freeze the ends of sourdough bread for this)
Mango Frozen Yoghurt. Peel, chop & freeze mango. Blend with equal quantity of thick yoghurt, and a few sprigs of fresh mint. Serve immediately or freeze in portion sized jars/tubs.
Pasta. Mix 1 egg with 100g flour. knead to a smooth dough. Roll out and slice into desired noodles or shapes. Boil in salted water till al dente.
OTHER BITS & BOBS