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Homestead Recipes
Welcome to the homestead recipes category – the heart of The Nourishing Hearthfire, where real food meets real life on the homestead.
Here you’ll find honest, from-scratch recipes that turn garden produce, raw milk, eggs, and home-raised meat into nourishing meals, ferments, and preserved pantry staples.
No processed ingredients, no fancy gadgets – just traditional techniques that have fed families for generations.
Learn to cook with what’s in season, master fermentation (sauerkraut, kimchi, and brine-fermented vegetables), preserve the harvest (canning, dehydrating, root cellaring), and bake desserts and treats that are both nourishing and tasty.
Every recipe is written for busy homesteaders who want food that tastes like home and builds self-reliance. Recipes will work on or off the grid.
Whether you’re making your first batch of yogurt or filling the pantry for winter, these are the recipes that turn abundance into security and ordinary meals into something worth gathering around the table for.
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Simple Wonderful Lamb Burgers
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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…
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Superkraut (Fermented Salad)
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Why this homemade sauerkraut recipe is so good This kraut is super for a number of reasons: Special superfood ingredient While these vegetables (especially fermented ones) are superfoods in their own right, I like to add iodine-rich sea vegetables to my ferments, to give added nutrition. Fermenting for beginners If you’re new to ferments, or have never successfully fermented before, or aren’t sure why I am recommending the ingredients and techniques that I do, I recommend you read my article…
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7 Secrets to Making Successful Sauerkraut Every Time
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This will help you to make perfect sauerkraut every time.
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Perfect Pulled Pork
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This pulled pork ecipe is perfect for a number of reasons. Firstly it’s just two ingredients, thrown in the oven and left in there for several hours to slowly cook. Secondly the taste is great (you need to use good pork though). Thirdly, the leftovers reheat well, just bake the amount that you want for one meal on a low heat until it’s heated through. This recipe can even be made with frozen pork without needing to thaw it in…
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Indian Lamb Stew from Leftover Roast Lamb
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A hearty and nourishing stew, perfect for making use of leftover roast lamb, or any time that you want a simple lamb curry. Indian Lamb Stew Makes 4 to 8 serves. Leftovers reheat well. Ingredients 2-3 tablespoons ghee or tallow1 onion, roughly diced1-2 cloves garlic, finely chopped1-2 tablespoons finely chopped fresh ginger1 tablespoon finely chopped fresh turmeric (or 1/2 teaspoon powdered)2 teaspoons cumin, ground2 teaspoons coriander, ground1/2 teaspoon garam masalaoptional pinch of asafoetida4 to 6 cups (800g to 1200g) roughly…
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How to Make Mayonnaise by Hand
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Mayonnaise is one of those homemade staples that most people end up buying at the shop, but it’s actually really simple to make it at home. Animal fats can be used in mayonnaise, but when it’s refrigerated the consistency will be too solid, so you may need to bring it to room temperature before using. Melted bacon fat is wonderful in mayonnaise, especially for potato salad, but for the best consistency I like to use macadamia oil or sunflower oil.…
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How to Make the Best Bone Broth
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Here are my tips for making the most nutritious and tasty bone broth, plus some thoughts on whether to add salt or vinegar to your broth. How to make bone broth For the best bone broth, you need bones from healthy animals. 1. First roast the bones (if they were not roasted already) Roasting helps to bring out the best flavours in the bones. When I am starting with raw bones, I always roast them in the oven for around…
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Homemade Cherry Ripe Bars (grain-free)
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These gluten-free cherry ripe bars are absolutely delicious, and healthy too… Homemade dark chocolate combines with a cherry coconut filling to make a delicious treat that can easily replace store-bought chocolate bars. Homemade cherry ripe bars Ingredients For the chocolate1/2 cup cacao butter, coconut oil, or butter, melted1/4 cup raw honey, plus more to taste, if you wanta pinch of salta pinch of vanilla bean powder, or 1 teaspoon vanilla extract1 cup cacao powder For the cherry filling1 1/2 cups…
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How to Make Jam Without White Sugar or Pectin
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How to make jam the old fashioned way, without sugar or pectin Jam made with honey brings out the flavour of the fruit, and tastes better than jam made with refined sugar. It keeps well too. Making jam with honey isn’t a very well known skill. There are some recipes around showing how to make jam without sugar, but they’re often designed to be a small batch that’s kept in the fridge and used up quickly, not for serious fruit…
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Mulberry Crumble
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I’ve memorised this recipe from making it so many times, because it’s an easy and wonderfully tasty way to serve all kinds of seasonal fruit.
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