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Homestead Recipes
In the homestead recipes category, you’ll find all my recipes for nourishing meals, sweet treats, fermenting, preserving, and homemade pantry staples.
Wholesome ingredients, 100% from scratch. No white flours, no refined sugar, no weird additives. Recipes that work on or off the grid.
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How to make rustic tomato passata (passata rustica recipe)
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Rustic tomato passata: The easy way to bottle tomatoes for sauce This year I did something I’d been thinking about for a long time. I bottled our entire tomato supply for the year… I’d delayed this in the past due to annoying finicky instructions that insist on peeling the tomatoes, removing seeds, putting them through an expensive single-purpose gadget, and all kinds of stuff, but in the end I thought it was about time I tried this myself, using nothing…
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Curing Bacon and Ham without Nitrates
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How to cure pork without nitrates There are two ways of curing whole pieces of meat – a salty brine, or just plain salt. I will share recipes for both. Which method to choose – brine cure vs plain salt Brine-cured meats are preserved for a shorter time, and also are ready to eat sooner. We chose to cure one leg of ham in the brine, to be boiled for our midwinter feast, and we cured the side bacon in…
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Spiced Elderberry Oxymel (Elderberry Syrup)
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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…
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How to Make Butter Without any Special Equipment
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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…
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Roasted Butternut Squash and Spinach Salad with Cheese
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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…
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Salted Caramel Cheesecake Pie (grain-free)
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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…
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Mason Jar Chèvre (easy 1 minute soft cheese)
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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…
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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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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)
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