Coconut Ginger Slice


I created these as a way to increase the amount of coconut oil in my diet. There are a lot of similar recipes on the internet that are flavoured with chocolate. But I wanted something without the chocolate compromise.
These have a warm ginger hit. Ease back on the quantity of fresh ginger if you don’t love ginger.

1 cup dessicated coconut
1/4 cup coconut flour
6 tablespoons coconut oil
3 tablespoons raw honey
1/4 cup raisens
Juice from 1/2 a lime or lemon
1/4 teaspoon ground cardamon
2 teaspoons ground ginger
3 cm fresh ginger peeled and grated

Cut raisens into small pieces.
In a double boiler gently melt the coconut oil and honey.
Once oil and honey are liquid add remaining ingrediants and mix well.
Dump mixture onto a small baking tray that is covered with baking paper.DSC00647
Shape with a spoon, rolling pin or your hands to create a thin layer about 7 mm thick.
Chill in either the fridge or freezer.
Once hard cut into squares. Store in the fridge.

Instead of a slice you could also create balls and roll in additional ccoconut

Fruit Custard Cake – from Nourishing Traditions


Pick your own plums. January, follow the signs from the main road just north of Huapai

3 cups Plums
or pitted cherries, nectarines, peaches etc
¼ cup Rapadura
3 Eggs
½ cup Rapadura
3 Tbls Arrowroot
1 ¼ cup Cream or cultured cream


Sprinkle fruit with ¼ cup rapadura and set aside for about ½ hour. Remove with a slotted spoon to a buttered baking dish and bake at 120° c for an hour or more until fruit is dry.

Line a 10 inch cake tin with baking paper.

Beat eggs with remaining rapadura until smooth. Beat in arrowroot and cream. Stir in fruit and pour batter into tin. Bake 1 hour at 180° c.

Let cool slightly before removing from tin.

Serve with cream, cultured cream or yoghurt.


Snapper with Preserved Lemons

This recipe is a very good reason to lacto ferment lemons or limes now. Then you will be ready for any snapper that might be caught over the summer. A recipe to lacto ferment lemons is in ‘Nourishing Traditions’. But if planning to use your lacto fermented lemons in the below recipe I would omit the cinnamon from Sally’s version.

A complete dinner party winner. I love the crunch the coriander seeds add. It is also beautiful with preserved limes. And of course you can sub the snapper with other white fish.



4 Snapper fillets or other white fish

Wedges or slices of Preserved lemon

Ground Pepper and Salt

2 Tablespoons Lemon juice

50 ml Olive oil

1 Tablespoon Coriander seeds

Fresh Coriander to garnish


In a shallow gratin dish place ½ the preserved lemon.

Place fish on top of the lemon and grind sea salt and pepper on top.

Drizzle over the lemon juice and olive oil.

With a Mortar and pestle crack the coriander seeds and scatter over the fish.

Finally add the remaining preserved lemon pieces.

Bake at 230 degrees c for 30 mins basting occaissionally.

Garnish with chopped coriander

We like to serve this with potatoes cooked in duck fat. A healthier version of fish and chips

By Natalie Carrad

Caspian Sea Yoghurt

Caspian Sea Yoghurt

Caspian Sea Yoghurt

Makes 1 Litre

In a 1 litre glass/ ceramic bowl / jug mix 900mls milk and 100mls of Caspian Sea Yoghurt from a previous batch.

Blend together by stirring well with a fork or whisk.

Cover with a loose cloth. (Masking tape across the bowl will stop the cloth falling in if the bowl is wide.)

Leave for 12 – 24 hours at room temperature until thick and to your taste.

Store in the fridge uncovered for up to 2 weeks.

Ideally to keep your culture strong, make the yoghurt once per week, however the occasional 2 week lapse will be fine.

The hardest part about making Caspian Sea Yoghurt is remembering not to eat it all and to keep back at least 100mls to make your next batch.

You can use Caspian Sea Yoghurt to culture cream. The cream version of Caspian Sea Yoghurt is a wonderful substitute for sour cream or crème freche. This is a great way to reintroduce healthy bacteria back into pasteurised milk, but of course starting with raw is nutritionally better.

Caspian Sea Yoghurt is believed to have been introduced into Japan in 1986 by researchers returning from a trip to the Caucasus region in Georgia. This variety, called Matsoni, is started with Lactococcus lactis subsp, cremoris and Acetobacter orientalis species and has a unique, viscous, honey-like texture. It is milder in taste than other varieties of yoghurts.

Caspian Sea Yoghurt is ideal for making  at home because it requires neither special equipment nor unobtainable culture. It can be made at room temperature (20–30°C) in 10 to 15 hours. In Japan, freeze-dried starter cultures are sold in department stores and online, although many people obtain starter cultures from friends.