herbal tea stash in making

Lilac tea tasting :)

  

see also Prefermented lilac tea recipe

Sweet and spicy - Valentine treats

 chocolates and jerky

Orange and vanilla  chocolates - raw , organic

no sugar added- raw cacao mass, chopped dried apples and dates , pecan, seeds, coconut oil and chips, macadamia

beef jerky and dried pear

Food art

Dehydrate-art

Yogurt and fruit leather

natural yogurt, orange puree, pear puree, chia seed, coconut flour & dessicated coconut, cinnamon, whey protein- dehydrate in 135C ( Excalibur dehydrator- fruit leather setting )

 suszony jogurt z owocami

 jogurt naturalny, puree z pomaranczy + skorka pomaranczowa, puree z gruszki, nasiona chia, maka kokosowa i wiorki kokosowe nieslodzone, cynamon, bialko serwatkowe w proszku, dowolne dodatki typu nasiona, smakowe
 rozlac na grubosc ok 3 mm i do suszarki ustawiajac temp na ok 135 C
 Suszyc ok 3 h

 

Stocking up for Winter

   Dehydrated apples- lovely heirloom variety- cored, sliced, sprinkled with Ceylon cinnamon, off to dehydrator for a few hours

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Suszone jablka z cynamonem ( usuniete gniazda nasienne, pokrojone w plasterki , posypane cynamonem Cejlonskim i do suszarki hop na pare godzin

apples and cinnamon

 One of many uses

pumpkin& baked apple pie in the jar ( with pecan crust)
 recipe/przepis

 here with roasted apple

pie jablkowo-dyniowy na pekanowym spodzie
dodatkowo pieczone jablko ( w piekarniku uprzednio, w calosci ( po usunieciu gniazda nasiennego )
 To tonkretne niezbyt slodkie wiec lekko oproszone cukrem kokosowym ( nierafinowany) i cynamonem cejlonskim
 Skorka zeszla sama po upieczeniu

Dehydrated Apples - preserved heirloom goodness

 We acquired some amazingly tasting heirloom apples and decided to preserve some for Winter.
 Soooo... here they are.  Cored, sliced and seasoned with  Ceylon cinnamon

Pot- pourri

 flower petals collected around the garden making pretty pot-pourri

How to make your own pot-pourri

Collect flowers such as mint blossoms, hydrangeas, roses, rudebeckia, Queen's Anne's Lace, and other available blossoms. Be adventurous! Try drying any leaf or bloom that you think might make a good potpourri ingredient. Place blooms on a screen, or a tray covered with paper towels. Keep them in a warm airy place (attics are too hot!). If drying on a tray, turn the blooms every day. Flowers may also be hung upside down in small bunches. When they are thoroughly dry, store in closed containers away from light. If you don't like the way it dries, just pitch it out and try something else! Remember, looks are more important than smell for your flowers; later you can add whatever fragrance you like using essential oils.
Read more

How to Make Beef Jerky: 8 Steps (with Pictures) - wikiHow

How to Make Beef Jerky: 8 Steps (with Pictures) - wikiHow

 "Select a cut of meat. Choosing a lean cut like sirloin, flank steak, top round, or eye round will save time later.

• Some jerky nowadays is also made from turkey. Turkey has a mild flavor, making it a perfect sponge for all your yummy seasoning. Plus, turkey is very lean.
• Your jerky need not be limited to beef and turkey, however. Many types of jerky — bison, deer, elk, caribou, and salmon, among others — can and should be used."  source : WikiHow

 Remove all noticeable fat. Fat causes the jerky to spoil much faster. Slice your meat into very thin strips less than 1/20" thick (sometimes a butcher will do this for you for an extra fee if you ask). To make it easier to slice, freeze it for about 5 hours before slicing. You can cut with or against the grain; some find that strips cut against the grain are easier to chew. Trim the fat as you go along, since fat does not dry.

 Marinate the meat. Use a solution of olive oil and vinegar sea salt, or a recipe of your preference. Place in the refrigerator for 10 - 24 hours to allow the meat absorb the flavor. This step is optional; the additional moisture can make dehydration take longer and the resulting jerky may be stickier. Brown sugar is a great addition.

• One good combination marinade is liquid smoke, soy sauce, Worcestershire sauce, Tabasco, and brown sugar.
• Another great marinade is dark Belgian ale (yes, you read that right!), honey, soy sauce, mustard seeds, garlic, and lime.
• Add some kick to your jerky with peppers! Habanero, jalapeno, or Anaheim peppers made a great addition (in moderation) to most jerky recipes.
• Add some unusual flavors to your jerky by adding some pineapple juice (Hawaiian jerky); some ginger (Asian jerky); or some curry powder (Indian jerky). Don't be afraid to experiment!
  
  Coat the meat in the seasonings of your choice. Don't be afraid to use salt. Salt will aid in dehydrating. Note: a simple marinade of oil, vinegar, liquid smoke, and brown sugar is recommended for the following seasonings. Try dusting your marinaded jerky with a little bit of salt, pepper, cinnamon and chipotle pepper. "

 Read more:  with great clear photo guide

Jerky and spiced veg

 Marinated beef strips and vegetables ( parsnip, onions, also carrots courgettes etc sprinkled with olive oil, Himalayan salt and herbs
 Dehydrated until crispy