Fowlers - Preserving Blog
Allow 130g cooking salt for 1kg lemons.
Extra lemons needed for juice.
Wash the lemons, pat them dry. Cut lengthwise not quite into quarters.
Sprinke generously with salt inside the lemons.
Yield:Approx. 3 x No20 jars
1kg asparagus, prepared
1 red capsicum, cut into strips
1 cup white wine vinegar (in each bottle)
Apple cider, to fill to within 1cm from...
2 cups rolled oats
1/2 cup cooked quinoa, well drained and cooled
3/4 cup stewed apples (drained)
4 tbsp golden syrup (or honey)
1 tbsp vanilla
1 tsp cinnamon
1 cup mixed dried fruits
This incredible recipe has its origins in Cape Town and was handed down to one of our Fowlers family by a Cape Malay friend. It utilises a lacto fermentation process, so be sure to use filtered water where...
1 cauliflower - washed dried & broken into florets
1/2 cup olive oil
3 pinches sea salt
3 tbsp garam masala
1 litre white wine vinegar
1 litre water
1 red chilli
Yield 2 x No.31...
This is a great base recipe for use in your Fowlers Ultimate Dehydrator - it adapts very well to a variety of inclusions that you can mix up to suit.
21/2 cups rolled oats
3/4 cup stewed...