Tiramisu

One of Sebs favorites 🙂 This is a quick and simple recipe with such a great result! Depends on the region in Italy, the recipes may differ a little. I got this recipe from an Italian restaurant owner in Munich where I used to live. Its the best recipe ever! Tiramisu Ingredients: Lady finger biscuits strong coffee – cooled down into room temperature 4 fresh eggs 140g pure icing sugar or ground white sugar into powder 500g Mascarpone cheese 2cl Amaretto liquor – it musst be Amaretto to get the real Tiramisu flavor pure cacao for the top Distribute the coffee over the biscuits generously and on both sites Whisk egg… Read More

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Rosella Cheesecake Gluten Free

I started to make my own green banana flour since one of our banana plants broke under the heavy weight of the still not ripe bananas. Yes, we could have supported it but then, I would not have the banana flour which is super healthy, gluten free and perfect for all sorts of cakes. You can make this cake with a normal flour as well. Rosella Cheesecake Gluten Free 1. For the bottom you need: 4 Eggs pinch of salt 80 grams raw sugar or caster-sugar pinch of vanilla sugar 130 grams green banana flour or any other flour of your choice 1 teaspoon baking powder Turn on the oven… Read More

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Manihot esculenta – Cassava, Manioc, Yuca

This is the article I wrote for our local magazine The Beacon Story and Images by Ewa Bekiesch, Permaculture designer, educator, gardener and healthy home grown food advocate. Ewa has also the Food As Medicine certificate from the Monash University. Manihot esculenta – Cassava, Manioc, Yuca Versatile, delicious, drought-tolerant and quick and easy growing vegetable. Cassava is a perennial woody shrub up to 3-4m, native to South America, growing best in tropical and subtropical regions around the globe. It is a very hardy plant and grows in nearly any type of soil. We grow it in our food forest for quite few years now. I have planted it in many different spots and… Read More

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Grow It! Eat It! Use It! The Sponge Gourd – Luffa aegyptiaca, Egyptian cucumber, Vietnamese luffa

This is the article I wrote for our local Fraser Coast magazine The Beacon: Sustainable Living Choices On The Fraser CoastGrow It! Eat It! Use It! The Sponge Gourd – Scientific name: Luffa aegyptiaca Other names: Egyptian cucumber, or Vietnamese luffa The Sponge Gourd or simply Luffa, is one of the plants I wouldn’t like to miss in our food forest. It has many uses, it loves our hot Summer days and the bees love it, too 🙂 It has been well known and used since the time of the Late Roman Empire. The young fruits and leaves are used as a vegetable and can be cooked in many ways or eaten… Read More

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The Black Elderberry, European Elderberry – Sambucus Nigra

This is the article I wrote for our local magazine “The Beacon” in the 7th edition Story and images by Ewa Bekiesch – Permaculture Designer and Educator, Gardener, Healthy Food Lover Mythical… Magical… Medicinal… Beautiful… Delicious… And it loves to grow in our backyards all over Australia! The Black Elderberry, The European Elderberry – Sambucus nigra I don’t see many of them growing around and that is why I love to share with you some information about this beautiful and useful plant. It is very pretty, frost resistant, bees love it, chickens love it and you can use it in so many ways! According to Wolf-Dieter Storl (trained professional anthropologist)… Read More

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Healthy Treat – Chocolate Walnut Bars – No Baking

Treat yourself and your loved ones with this healthy chocolate walnut bars 🙂 Super delicious and so easy to make. No baking required! I will add some more photos soon as I honestly didn’t think I will share it here. It was just one of the ideas to make something without knowing how it comes out! And it is so yummy that I have to add it into my blog so I won’t forget how I did it. Let me know how you liked it! Healthy Treat – Chocolate Walnut Bars – No Baking Ingredients: 2 cups walnuts 1 cup dried dates 1/2 cup sultanas 1/2 dried cranberries 1 tbs… Read More

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Homemade Sausage In A Jar

No chemicals, no preservatives! Only meat, herbs and spices. And so much cheaper when you do it yourself! Once you try it, you won’t buy any more sausages from the shops. We always do it from at least 3 kg of pork as you can keep the jars in a fridge for about 3-4 months but it is always gone much quicker! Homemade Sausage In A Jar Ingredients: 1 kg pork mince or nice fatty piece of pork fresh minced 1 tsp fresh ground black pepper 1 tsp salt 1 tsp marjoram 1/4 tsp caraway seeds or more – freshly ground or cut into tiny pieces 3-4 large garlic cloves… Read More

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Fermented Green Mango

Few people have asked about the recipe so here it is how I do it 🙂 Fermented Green Mango You need: Green Mango Water Salt Sterilize the jars and lids. If you want to see how I sterilize jars the possibly easiest and quickest way, check my video below. It is very important that everything is super clean, the chopping board, the knife and so on. Wash and peel the mangoes, cut into roughly same size pieces. Bring to boil water and salt, 1 table spoon of salt per 1L water. Cool it down to the room temperature and pour over the prepared mangoes in the jars. Close the jars… Read More

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Permaculture Sustainable Vegetable Gardening - The complete guide

Syntropic Agriculture and Permaculture

Syntropic Agriculture and Permaculture by Ewa Bekiesch I’ve been asked few times what is syntropic farming and whether we apply the syntropic farming methods into our permaculture gardening, courses and designs. Short answer: YES! Then comes the next question, what is the difference? Or is there any? Note: apart from the quoted texts in this article, any views or opinions are my own. First of all, let’s get into the bottom of it and find out what the word syntropy actually means. It actually comes from Greek syn=together, tropos=tendency and according to the Wiktionary, the free dictionary (wiktionary.org): “It was first coined by the mathematician Luigi Fantappiè, in 1941, in… Read More

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Preserving Vegetable – Capsicum Pickle

Great way to preserve the capsicum when the nature gives you more than you can use. This pickle recipe is from my mum and I use the base recipe for many different veggies. Deliciousness warranty! Preserving Vegetable – Capsicum Pickle About 1kg of fresh capsicum clean and cut into pieces 2 cups of white vinegar, 2 cups of water, 100g raw sugar, few allspice/pimento seeds, few peppercorn seeds, a couple of bay leaves, few mustard seeds, half an teaspoon salt bring to boil add capsicum and cook for about two minutes Fill the hot capsicum and fluid into clean and sterilized twist jars. Make sure that the edge of the jar… Read More

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