Replenishing Supplies


We arrived home from holidays last Friday afternoon and in next to no time we were back into building up our food supplies.

Our kitchen overlooks the vegetable garden and I could a sea of red cherry tomatoes rambling everywhere. This, coupled with the fact that we had almost entirely depleted our stock of tomato sauce (ketchup) meant that this was a high priority on my ‘to do’ list.

The recipe for the sauce is here.

I made another batch of gluten free pizza bases. I make 6 at a time and freeze them ready for an easy meal.

Recipe for the pizza bases is here.

GMan got in on the act and restocked his homemade sourdough bread.

Finally, I picked a bucketful of Davidson plums from our tree (indigenous tropical fruit) and made what I regard as the best jam in the world.

I have included links to the recipes for the tomato sauce and pizza bases.

I will do full posts about the jam and sourdough in the not too distant future.

Also, don’t forget to check the recipe index on the blog. The link to the page is ‘Recipes – Food’ at the top of the blog.

Gifts From the Garden

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When you have a productive garden, there is frequently more available than you can reasonably use.  So, we are often giving away produce to family and friends.

It is not all a one-way street and we are grateful for goodies which are gifted to us in return.

My sister and brother-in-law recently gave us a large pumpkin and some chillies.  The pumpkin was put to good use and you can read about it in this earlier post.  I used the chillies to make a bottle of sweet chilli sauce.

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A few days ago we visited my brother at his newly-purchased inner suburban unit.  I hardly expected that we would come away with fresh produce when he had been there for barely 3 weeks.  However, I was surprised to find myself returning home with a container of macadamia nuts which we had collected from the back lawn of the unit block.  This bounty is falling from a tree overhanging from a neighbouring garden.

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Also, some friends gave us a quantity of rosemary.  We have planted some cuttings so that we can add this to our own garden and I stripped the leaves off the remainder and dried it in the dehydrator.  Once it was dried, I ground it and then mixed the ground rosemary with Himalayan salt and I now have a jar of rosemary salt which will be be perfect for seasoning.  I am looking forward to trying it on some oven-baked potato chips.

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I was watching Gardening Australia last night and saw a segment about making your own Lemon and Rosemary Hand Scrub.  I am going to get some more rosemary from my friend and try that one out.  The recipe and details will be a future blog post.



My Minimalism


I often read or hear people asking quantitative questions with regard to minimalism.  These generally revolve around how many of something you need.  Examples include, “How many pairs of shoes do you have?” or “How many sets of clothes do I need for a 2 year old?”

Additionally, there are numerous blogs and articles out there which exhort you to get rid of appliances or say that one set of crockery per person is all you need.

Conversely, I maintain that minimalism should not be prescriptive and that each person has different circumstances and will make their own choices.

The thing that defines minimalism to me is that whatever you own is mindfully curated and limits are set.

In particular, I have been reminded recently of variations in kitchen requirements.  We grow some of our own food and naturally we end up with a glut of certain produce from time to time.  I do my best not to waste it.  Processing a large quantity of produce is generally when appliances come into their own.

I can happily squeeze 2 or 3 oranges using this vintage glass juicer.

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But when it comes to juicing the 160 grapefruit that we have picked in the last 2 weeks I have neither the time or energy to do them by hand.  My trusty food processor with the citrus juicer attachment comes into its own.

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This was one batch of about 60 grapefruit that I juiced last weekend.  In the space of 30 minutes I had several bottles of juice for GMan plus containers of juice to freeze for future use.

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Citrus are not the only produce that I deal with in bulk amounts.

Some time ago I bought a 20kg bag of onions.  Once again, I routinely dice one or two onions using a sharp knife but the food processor with the cutting blade is invaluable for processing larger quantities of onions.

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I chopped 3kg of onions and then used another appliance – my dehydrator – to dry them.

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24 hours later  – back to the food processor, but this time with the spice grinder attachment.

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The end result was dried onion flakes and onion powder which cost me $3 and a little time as compared to nearly $13 to buy the same quantity from the supermarket.  As an added bonus there is no packaging either.

I have used the deydrator to make garlic powder, tomato powder and vegetable stock powder using the same general method.

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Then there is the Kitchen Aid mixer which I regularly use to make spreadable butter, pizza bases, combine various flours for my gluten-free flour mix, the occasional cake and GMan uses it when making sourdough bread.  It also has a pasta attachment which I use occasionally.

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The high-speed blender is also used regularly to make smoothies, mango sorbet and peanut paste to name but a few.

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So, my minimalist kitchen is probably a joke in some people’s eyes but it works for me.

However, I do not have single-purpose appliances such as a waffle maker, ice-cream maker, hot dog maker and so on.

You see, minimalism really is what is right for the individual and their circumstances.






Simple Food


Simple really does come in all sorts of guises and one of them is food.  Here is what we had for dinner on Friday night.  It was the end of the working week, we were both exhausted and not keen on creating a huge meal so I pulled this together with what was in the refrigerator and pantry.  It took about 5 minutes, presented well and was nutritious and filling.


The tomatoes, figs and pumpkin were from the garden.  The pumpkin had been roasted to use on pizza and I had some left over.  Cheese, capsicum and cucumber from the refrigerator and finished off with walnuts and dried apricots.

Do you make any truly simple meals?

This is just a quick post as I have been away for a couple of days with my job so no time for blogging.  I am working on a new post about my wardrobe.  It may be ready tomorrow night so look out for it coming soon.

A Saucy Tale


Yesterday I picked 2 kg of cherry tomatoes from the bushes that grow wild in various parts of our garden.

Firstly, I removed the stalks and rinsed them and then added the 1.5 kg that were already prepared and frozen from a couple of weeks ago.  It was time to make some tomato sauce (ketchup).  The recipe is super simple and is written near the end of this post.

Frozen tomatoes
Home-grown cherry tomatoes have a very short shelf life so unless you are feeding an army, it makes sense to freeze the excess immediately or otherwise they go to waste rather quickly.

Frozen tomatoes on scales
You will need a large saucepan or stockpot depending on the quantity of tomatoes that you are processing.  Mine is a stainless steel one with a heavy base which helps to stop the food burning.  This is important because by their very nature, most jams, pickles and preserves have a high proportion of sugar.  Many of the old-style preserving pans are aluminium, however, I do not use aluminium for perceived health reasons.

Stainless steel stockpotApart from the tomatoes, you will need a few other ingredients.

Tomate sauce ingredientsHere is the recipe.



3kg ripe tomatoes
15g whole cloves
15g whole allspice
1/4 teaspoon cayenne
250ml vinegar
375g sugar
60g salt
500g onions

Sauce ingredients in stockpot


Place the cloves and allspice in a muslin bag.  Roughly chop the onions and tomatoes.  Place all ingredients in the stockpot and simmer for approximately 2 hours, stirring regularly.  Remove spice bag and discard.  Strain or process mixture in a blender to required consistency.

Return mixture to a clean saucepan and bring to the boil for 5 minutes before pouring into warm, sterilised jars.  Seal jars and store appropriately.


When using cherry tomatoes for this recipe there is no need to chop them.

I used chilli powder instead of cayenne, powdered instead of whole allspice and I always use raw sugar. The powdered spices and raw sugar tend to make the finished product slightly darker.

I use a hand-held stick blender to process the mixture.  Whatever method you use, be very careful when handling the hot liquid as it can be unpredictable.

Tomato sauce - finished
The original recipe can be found here.  It is also in Sally Wise’s book, ‘A Year in A Bottle’.

This is a tasty tomato sauce which bears no resemblance to the commercial varieties.  Enjoy!