When I am measuring in cups, I'm not using the American system. I use a smallish mug and fill that. It just means that I know how much I am using of my ingredients and it's useful when I can't find my kitchen scales or measuring spoons - again!!
makes 4 jars
I'm reproducing the recipe from our friends at Life on Pig Row because it's so easy to follow and provides a great reminder of summer in the dead of winter.
2lbs French beans, topped, tailed and washed in cold water
2 1/2 cups water
2 1/2 cups cider vinegar
1/4 cup pickling salt
2 dried hot chili peppers, halved lengthways and deseeded
4 fresh garlic cloves
4 heads fresh dill
Boil vinegar, water and salt in a large pot while you prep the jars.
Pack green beans in 4 1-pint jars.
Add to each jar half a chili, 1 garlic clove and 1 dill head.
Pour boiled vinegar over the beans leaving 1/4" space at the top.
Tilt the jars gently to remove air bubbles before tightening the lids.
Release each lid 1/4 turn and place each jar in a pan of water to boil for 10 minutes. Then leave to cool.
Wait two weeks before opening. Consume within six months.
Fresh Mint Tea
makes 2 cups
Really easy and very refreshing. I often drink mint tea if I have a niggling headache. And it smells amazing!
2 cups water
1 ½ tbsp fresh mint leaves
1 tsp lemon juice or a lemon slice (optional)
Chop the mint and boil the water.
Add leaves to water and allow to steep for 5-10 minutes.
Add lemon if using.
*You can also make this in the same way with 1 tbsp dried mint leaves, and using a teapot and strainer or a tisaniere.
makes 4 servings where serving size is 1 pita half
I've had this recipe for ages. Its a good go-to that bears having ingredients missed or changed depending on what is in the cupboard.
1/4 cup extra virgin olive oil
1 teaspoon lemon zest
juice of half a small lemon
2 tablespoons chopped flat leaf parsley (optional)
1 clove garlic, minced
1/2 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon smoked paprika
5 cups cooked and drained chickpeas
2 tablespoons chopped mint
1 - 2 cups plain yoghurt
2 pita breads
8 cups chard cut into 1/4" ribbons (or use spinach or lettuce)
3-4 tomatoes, sliced
1/2 red onion, thinly sliced
In a large bowl whisk together the olive oil, lemon zest, lemon juice, parsley, garlic, cumin, salt and paprika.
Add the chickpeas, mash slightly and stir together*.
In a separate bowl combine the yoghurt and mint.
Cut pita breads in half.
Line each half with chard or other greens then fill with tomatoes, chickpea mixture and onions.
Serve with minted yoghurt on top.
*The longer the chickpeas marinate the better they taste so if you have time, make this part one or two days before you need it.