This is an Indian style oil-based pickle that is fantastic on the side of a vegetable curry, and really really good with cheese on bread.…
The dam is full of azolla – a little water weed that I encourage because it is symbiotic with a nitrogen fixing bacteria. Like legumes, it can grab nitrogen out of the air and stabilize it in a form that feeds soil and plants that are not so handily endowed with an in-built fertilizer factory.
My perfect storm is at an end, and life is returning to its usual very busy but kinda balanced state. To celebrate, I used this…
This all started with an item in the Sunday papers about how women really should do weights training. I looked at the weights, but that idea lasted all of about two seconds.
Chillies and lemons are both glut crops – if you have any, you have too many! For this recipe though, the challenge is that you only have too many of both at the very end of the chilli season and the very beginning of the lemon season. It’s a moment to pounce on.
Pears are in season, and Bartlett pears (perfect for cooking) are starting to appear at our local Farmers Market. Where I live, we don’t get enough chill factor for pears, but luckily, within our 100 mile limit (as the crow flies) there is good pear growing district up on the Tablelands.
I had to do this recipe. I like the rhyme just too much! Vindaloo is a hot curry though, whichever way you look at it. You can reduce the chili and pepper a little bit in this recipe, but if you don’t like spicy food, probably best to go for a different curry entirely than to try to mellow it out too much.