/
All blog posts
As you can probably guess, in this category you’ll find every single post from The Nourishing Hearthfire, from the very latest recipes and reflections, to my earliest blog posts, all in one simple category, sorted by date.
-
Perfection
·
I am not that great at describing foods. I sometimes laugh at the descriptions on the back of wine bottles, and at the obsessions that plague the cosmopolitan boomer-inspired worlds of recipes and restaurants, when to me there is just nothing like simple foods created traditionally, and there’s not much to say except ‘perfect’. This cheese deserves praise though. I will post pictures of it and tell its story. This cheese was the last cheese I made this year, towards…
-
Spiced Elderberry Oxymel (Elderberry Syrup)
·
Here is a simple way to make a healthy medicine for the cold months ahead. An elderberry oxymel is like a slightly less-sweet elderberry syrup. I can’t say enough good things about elderberries, and this way of preserving them for the winter can be used either as a daily boost to health to prevent colds and flus, or as something taken when you are sick to relieve the symptoms and get rid of the cold or flu quickly, or just…
-
Nostalgia
·
We’ve moved into our house in the forest. We haven’t built the mud room/wood storage area yet so every morning I tromp towards the door in my muddy boots and leave bottles of fresh goat milk on the doorstep before taking my boots off. During my husband’s childhood milk was still delivered each day in glass bottles, a layer of cream would rise to the top. The bottles would be washed and returned, reused again and again. In my childhood…
-
How to Make Butter Without any Special Equipment
·
You don’t need a butter churn to make butter at home, or a even mixer or food processor. All you need to make homemade butter is a bowl, a whisk, and some cream. Ingredients for homemade butter The cream used for making butter should have no additives, just cream, and if it’s créme fraiche for making cultured butter, then it will have cultures as well (here’s my recipe for culturing cream at home). Cultured cream is far far easier to…
-
Roasted Butternut Squash and Spinach Salad with Cheese
·
I’ve never successfully made a hard cheese with a natural rind before. On a biodynamic fruit day, back when we still had Buttercup the cow, I mixed some of her milk with some of our goats milk, cultured it, sort-of followed an asiago recipe (I am not so good with all the continuous stirring), pressed it, salted it, and put it in the makeshift cheese cave to age. Roughly once a week, mostly on other biodynamic fruit days, I would…
-
How to Move to the Country with Market Gardening – Homestead Income on 1/5 acre
·
Photo credit: here Market gardening as a way to escape the rat race and move to the country One of the things many folks struggle with when wanting to get away from the city and move to the country is income. Since the increased mechanisation of farming less people are needed to work in mainstream farming operations, and there aren’t many jobs available in these areas. People in cities often feel trapped in them, under the assumption that they need…
-
Salted Caramel Cheesecake Pie (grain-free)
·
There’s not much else that needs to be said when there’s salted caramel and cheesecake in the title. I will say that you could make this even more special by adding a drizzle of melted chocolate to the top after it’s cooled, or you could use chocolate instead of caramel. I made my own cheese for the one in the photos out of some Greek sheeps yoghurt, but it will work well with all kinds of soft cheeses (such as…
-
Mason Jar Chèvre (easy 1 minute soft cheese)
·
An easier way to make soft cheese Chèvre and other soft cheeses are pretty easy to make to begin with, but they usually begin with boiling water and sterilising everything in the boiling water, which adds extra time and hassle to the process. I’ve been getting massive cravings for chèvre, so much that I even looked at soft goats cheese in the shop (before quickly moving away, knowing that I can make better stuff at home) and knew I had…
-
Simple Wonderful Lamb Burgers
·
These are the perfect burger. They’re juicy and full of flavour yet they hold their shape. Minimally seasoned with garlic and herbs to let the taste of lamb shine through these lamb burgers can be served in a variety of ways; with tzatziki and greek salad, with gyros or kebab toppings, with traditional burger accompaniments like fried eggs, salads, and sauces, or with any vegetable side dish…even Swedish braised red cabbage. Simple Wonderful Lamb Burgers Ingredients 2 cloves garlic, finely…
My books
More Resources for Off-Grid Living
Categories
Recent Posts
- How to make sourdough pasta from fresh milled flour (simple flexible recipe)
- Survive the hungry gap: how to be a locavore when the garden and root cellar aren’t feeding you
- Fresh Milled Flour Sourdough Boule – easy dutch oven recipe
- How to Make Hard Cheese (flexible homestead hard cheese recipe)
- Soft Fresh Milled Flour Sourdough Sandwich Bread (frugal tangzhong method)
The Nourishing Hearthfire is reader-supported and mostly ad-free