For those of you who are new to home canning, Dill Pickles are, in my opinion, the easiest pickles to make. The brine is simple, the method is simple and there’s not much that can go wrong. But a few tips and tricks will definitely help so read on if you’re thinking of making the pickle plunge.
A heavenly dessert recipe with a shortbread bottom layer topped with strawberry custard then covered with whipped creamy topping. Strawberry Custard Cream Bars are like strawberry shortcake on steroids.
The tart flavour of rhubarb and cranberries with fresh lemon are a perfect match for the sweet crumbly streusel topping on these muffins. They’re not too sweet and even include a few healthier elements. You can make Rhubarb Cranberry Streusel Muffins when rhubarb is in season or any time from frozen rhubarb.
Nothing says spring like fresh cut asparagus. Chop some up with lots of other veggies and fresh herbs and make a delicious Spring Vegetable Frittata. This versatile dish can be served hot, room temperature or cold for breakfast, lunch or dinner.
Add some spice and colour to your meal rotation with this recipe for Aloo Gobi. It’s made with potatoes and cauliflower and can be served as a vegetarian main dish or as a side dish. You can make it as hot or mild as you like so it appeals to anyone’s taste.