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We have changed our pages name :)

Thank you for your inquiries 🙂 Yes, we have changed our youtube and instagram page name from FoodForestCookery into PermacultureHaven as it reflects much better what we do. It is not all about cooking only here at our small permaculture hobby farm 😀 You will find more content and news on our new website and blog here soon. 

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Yogurt Pancakes Super Quick Easy Delicious


Yogurt Pancakes Super Quick Easy Delicious

  • 3 eggs
  • 3 tablespoon natural Greek yogurt
  • 3 tablespoon wholemeal
  • little dash of salt
  • good dash of baking soda
Combine all ingredients with a whisk or fork. Fry in some olive oil on medium heat for a couple of minutes on both sides until gold.

Enjoy with marmalade, icing sugar or maple syrup on top 🙂

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Christmas Stollen Quick And Easy

Crumbly, moist and delicious. Exactly as it should be. There are many recipes for the traditional German Christmas stollen depends on the region it comes from and some of them require you to store the stollen for many weeks before you can try it. This recipe is for impatient people like me with little time for baking. Try it and you will love it! 

Christmas Stollen Quick And Easy

Set the oven on 250°C on upper and lower heat.

Ingredients:

  • 500g wholemeal
  • 1tsp baking powder
  • 1 dash salt
  • 1tsp rum flavor
  • 1/2 (half)tsp almond flavor
  • 1 fresh and clean lime or lemon cut into smallest pieces including skin!
  • 2 eggs
  • 150g whole almond meal (fresh grind are the best)
  • 175g raw sugar
  • 175g warm (soft) butter
  • 1 dash nutmeg
  • 1/2 (half) tsp vanilla flavor
  • 250g quark (I always take cottage cheese and blend it smooth)
  • 250g raisins or sultanas
  • 1tsp orange zest
Combine all ingredients into nice and smooth dough. Cut in half and form two nice loafs. Please on a baking paper on baking tray or into two baking forms. Turn the oven temperature down to 170°C and bake for about 60 minutes. Take out of the oven when ready, coat immediately with 50g melted butter and thick layer of pure icing sugar on top. Leave on the kitchen bench until cold, then wrap in an aluminum foil and leave over night. Enjoy!
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Growing Armenian Cucumber And How They Taste

Also known as ‘Yard Long Cucumber’.  Light-green, ribbed, cylindrical fruit 20-60cm.  Thin, soft skin, so no need for peeling.  Best results when grown on trellis. Armenian cucumber plants prefer to grow in full sun for most of the day. The fruit is most flavorful when it is 12 to 15 inches (30 to 38 cm) long. Grows quickly.  This cucumber is actually a melon, but is grown & eaten like a cucumber.
It is the very first time for me to grow and taste the Armenian Cucumber. I am very amazed with this plant and I will add it to my list of regularly grown annuals in our food forest.

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Sauerpawpaw NOT Sauerkraut Part 2 of 2 – Fermenting Green Pawpaw Papaya …

Easy to prepare, delicious and super healthy. For the first part, check this link: https://youtu.be/BJHwSw1UUl8

Clean your hands and nails before you start to do it. I better say it here at the beginning 🙂

Sauerpawpaw Fermented Pawpaw Papaya The Recipe:

1. Green pawpaw or papaya, skinned, cleaned and shredded on the largest holes of your shredder
2. Salt, 1 flat tablespoon per 1 kg shredded pawpaw
3. Garlic, cleaned and chopped or shredded on the smallest holes of your shredder.

Mix shredded pawpaw with salt and garlic in a large plastic bowl while pressing and squeezing it with each move with your hands. Press to the bottom of the bowl and leave covered for about 30 minutes. Move and press it into a fermenting jar firmly so the entire juice stays on top of the jar. You should have enough juice to cover the shredded pawpaw in the jar. If not, boil one cup of water with one teaspoon of jar, cool down and add to the jar.

Important: No pawpaw pieces should float on top. All your fermenting veggies should always be kept under the juice so they have no air contact.The best is to cover the pawpaw with some clean cabbage or kale leaves. I have once kept it under the fluid with some celery sticks. it works as well!

Let it ferment until ready. It takes about 10-14 days. Keep in fridge from then. Enjoy!