Blueberry, orange and polenta cake
A light and fluffy citrus cake topped with fresh blueberries and a tangy syrup drizzle, served with an orange flavoured mascarpone mix.
Kimchi
What will this recipe make?
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.
Whose recipe is this?
Trish Dent and Lise Matthews
1/2 savoy or other pointy cabbage, finely chopped
1 carrot, sliced
4 red radishes
1/2 small turnip
2 cloves garlic, minced
1/2 red chilli, finely chopped
2 tbsp finely grated ginger
1 onion, finely diced
1-2 strips Wakame seaweed, cut into small pieces
500ml water with 1-2 tsp sea salt mixed in
Place the prepared cabbage, carrot, turnip and radishes in a bowl and sprinkle a little salt over.
Gently massage with your clean hands until they begin to become damp with liquid coming out of the vegetables.
Mix the garlic, chilli and ginger with the diced onion and mix into the vegetables with the seaweed.
Place into a glass jar and press down well, leaving about 5cm space at the top. Cover with a piece of cabbage leaf to hold down the vegetables
Add the salt water to about 2-3cm above the cabbage surface.
Leave to ferment for about a week on the table, depending on how fermented you like it.
Then move to your fridge. It will keep for a few months.
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