Yucca Blossoms with Bacon and Green Onions – Cooking with Yucca

Cooking with Yucca flowers is fun and the Yucca plant is so easy to grow! Yucca flowers contain high amounts of vitamin C and antioxidants. They can be prepared in many ways like delicious antipasti, omelets, soups, sauteed with tomatoes and onions, pasta sauce, and, and, and. Yucca blossoms taste like something between artichoke and white cabbage. The best way to prepare is to blanche the petals before you start cooking with them. You can freeze the blanched petals for later use. Last night, we had Yucca flowers as a side dish. Delicious! My husband cooked it and here is the recipe. Yucca Blossoms with Bacon and Green Onions –… 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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Pickled Eggplant

I cannot remember where I have this recipe from.  It is very easy to do and you don’t need to measure anything. Some people asked me to share it so here it is 🙂 Pickled Eggplant Wash the eggplant. You can peel it if the skin is very thick. Cut it in about 1 cm or 1/2 inch thick sticks. Place in a colander, sprinkle generously with salt and mix it through with your fingers. Place a plate on top of the eggplant, weight it all down and leave for at least two hours to get the moisture out. Bring to boil 1:1 water and white! vinegar. Add eggplant in… Read More

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