Quick Summer Pickle

This lovely pickle is pretty and deliciously sweet and sour.  It goes really well on hamburgers, inside sausage buns and is amazing on its own.  I can imagine it would go really well with anything you put on your grill this summer.

I was inspired to make these after buying myself a mandolin. I was looking for different ways to use the shredder attachment.  You can use a food processor or be meticulous and do it by hand.

This pickle is not meant to keep for a long time.  It is not sealed in a traditional manner.  My jar has been in the fridge for a month, but I don’t expect it would do well for much longer than six weeks.  Keep it refrigerated.

If you’d like you can make it at home with my recipe.

Bloody Beetroots

Besides loving the music by the Bloody Beetroots, I also LOVE the spectrum of red and all it has to offer.

Stealing a technique I saw recently, I decided to make some beet juice for food colouring.
Needless to say, it was a lot of fun:

I’m back!

I’ve been in London for almost a month and now I am back!
I did a lot of exciting things there.

What soon became a favourite is a supermarket called Waitrose. Their freshness, packaging and selection are incredible.  I also now miss buying wine in the supermarket.  Sigh.

My next few posts will be about the food related things I did whilst abroad.  

Today I wanted to share with you a recipe I made for my friends that was soul warming and ridiculously delicious. It’s easy and doesn’t take a lot of time to prepare. Try it tonight for dinner!

Vegetarian Tom Yum (Soup)