I love this quote and it is exactly what is behind my food lifestyle choice! I've only done a few things out of the book so far, but she's inspired me and I've got my cooking mojo back, so I'm happy. The photo below is my fermented roasted garlic. I've fermented garlic before, but raw garlic, so it'll be interesting to see how this one tastes. The raw one is pretty good.
One thing Sarah encourages is doing a flow of cooking - just get in and do lots at once. While I was cooking some oven chips for lunch yesterday, I decided to roast the garlic at the same time as this, I made some seasoned salt. This wasn't one of her recipes, but I think she would approve:
- Himalayan pink salt
- ground pepper
- chopped chili
- chopped garlic
- lemon rind
- dulse flakes
Other things you can add or put in salt are dried mushrooms, dried tomatoes, celery, onion.....it's only limited by your imagination. I chop it all up fine and then put in the oven for about half an hour, so that all the uncooked bits dry and and stop the salt from going moldy.
I'm currently making some tomato sauce with my tomatoes left over from easter weekend. I've just done a quick pasta sauce in the thermomix, which I'll put into the freezer. Pulled pork with homemade tortillas last night for tea. I've baked a couple of cakes and I tonight I think I'll just make soup! This book is currently my favourite recipe book.......what's yours?