Reducing food waste is a priority at our home. Swiss Kitchens are usually well planned with modular kitchens and integrated fridge cum freezers. Over the years I have a system in place which produces zero food waste. In this post I will be sharing some Zero Food Waste Fridge organization tips to eat healthy without any meal prepping.
Its been a while since I wrote anything on this blog. Some of the reasons was I was just too busy with many festivities in August. After that, I was away for 2 weeks visiting the United States in early September. I had been looking forward to this visit since some time. It was a good time to take a break and have some “Me” time with family and friends. We are no well into autumn now, but I thought I will share summary of our Swiss Summer Garden successes with you in this post.
It is festival season and the festivals are on full swing in the Indian Sub-Continent. No festival is complete without Medu Vada. Vada is a must for most of the South Indian Hindu festivals. So, I thought I will kick off my blog post with this all time favorite recipe. I have already shared in an earlier blog post another favorite South Indian breakfast Idly Recipe. Vada is a great combination with Idly. I will also be briefly touching on how to grind for Medu Vada using Ultra Fastgrind Wet Grinder .
Our Summer Organic Garden in 2019 was tricky this year. This summer was a difficult one due to a delayed spring. There was not so much of a harvest as of yet and July was a relatively slow month at the Swiss Organic Garden. We are yet to learn a lot more tricks of gardening in this erratic climate.
Redcurrants are now in season, in this blog post you will learn how to make Redcurrant Jam in small quantities. I will also be giving you a tip on how to remove the berries from their stalks easily without much effort. After having posted the Redcurrant Jam Recipe recipe last year on this blog, it was time to tweak the recipe a little to make the jam without much effort.
In this blog post I will be writing about how to prepare a tasty Recipe with Swiss Chard South Indian style. Swiss chard is a member of the beet family and is also known assilver beet and perpetual spinach, and they come in a variety of colors. You’ll find stems ranging from bright yellow and orange to red, purplish and even pink hues. Chard is in season from July to November.
In my previous blog post, I posted a Strawberry Jam recipe, so now time for another recipe with these yummy Strawberries. This year we had a good harvest and we couldn’t eat up all the strawberries as quickly as they were ripening in the garden. So I also made ice creams with the fresh strawberries. Making your own ice cream with fresh ripe fruits at home is easy. You know exactly what goes into the ice cream and you will also have a control of the portion sizes if you follow this method. This Eggless Strawberry Ice Cream Recipe is full fat and made without gelatin and has very few ingredients. The ingredients are easily available either in your store cupboard or fridge. You can easily adapt this recipe to other berries or fruits too.
This year our Strawberry harvest was delayed by a couple of weeks. But oh boy we had a great harvest. After freezing some of it, and eating quite a lot all by myself, I still had so much left with me. One of the ways to preserve fruits without relying on freezers is by making Jams and jellies. This Easy Fresh Strawberry Jam Recipe just uses only 2 ingredients and its that delicious.
Rhubarb produce is in season just once a year. When you have a garden producing one variety in abundance you need to make the most of that. The versatility of Rhubarb is incredible. We at the Swiss home do get creative with our produce. This delicious Rhubarb Lentil Soup called Sambar is a great accompaniment for rice, or even quinoa. This Blog post is about making this delicious Rhubarb Lentil Soup-Sambar.
Organic Gardening in June is a busy month with just a hint of summer on the way. After the SPRING PLANTING SEASON, things got a little slow due to the cold and wet weather. We at the Swiss garden are now reaping the benefits of perennial plants and are harvesting some of these goodies.