Monthly Archives: November 2010

Crab salad

Crab meat, avocado, rocket/Cos, cucumber (not in photo) – all to fine dice/loose chiffonade – and a dressing of mayo, mustard and a light vinegar (like cider or rice wine), and some olive oil to maybe loosen it a little, … Continue reading

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Being obsessed with fermenting, sauerkraut is great because it’s so simple (relative to other fermented products like wine, cheese and even olives). Chiffonade/shred cabbage of choice, pack into an air-tight container that allows expulsion of gas without ingress of air, … Continue reading

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