A tasty & low-calorie meal that makes great use of your garden herbs, this herb and pine nut pilaf is one of those fantastic make-something-out-of-nothing dishes. It cooks easily in one pot, and only needs rice, fresh herbs, stock, nuts and an onion. Though to have originated in India or Iran, pilaf is a rice
There’s nothing more refreshing than a cool drink on a hot day- especially when it’s home-made from your own produce! Sweet, tart and delicious all at the same time, this old-fashioned lemon balm lemonade makes excellent use of a few lemons plus highlights one of the most under-used herbs, lemon balm. Lemon balm is highly
These stuffed red bell peppers are a lovely meal and so easy to make! All you need to do is put them together then put them in the oven. My bell peppers went horribly this year (just like my beetroot) and I don’t know why. It becomes even more baffling because the tomatoes went better
Keeping a flock of chickens in your backyard is a great step towards self-sufficiency. A supply of fresh, organically-produced, free-range eggs is a big plus…but what if you get too many at once? Sure, you can boil, poach, fry, and scramble- but what else can you do to make the most of your eggs? Here’s
There are many varieties of savoury pies, but this easy chicken & leek pot pie is a classic for a reason- it’s fantastic! This chicken & leek pot pie is surprisingly simple to make and extremely flavourful. Featuring tender chicken thigh meat & sweet leeks enveloped in a creamy, garlicky, white wine sauce, topped with
You might already know that nasturtiums are edible (and if not, welcome to the club!), but did you know they make an excellent pesto? It’s true! When it comes to edible flowers and plants, nasturtiums are a bit of a superstar. The entire plant can be eaten- flowers, leaves, stems and seed pods. All parts
Use berries from your backyard to make this fresh, vegan, sugar-free dessert. When mulberry season is in full swing, you can only eat so many straight from the bush…so what to do with the remaining eleventy-hundred? Here’s a fresh idea for a low-calorie dessert that showcases this wonderful local fruit. Now if you don’t have
Whether you’re a vegan or just fancy loading up on vitamins, these easy fried veggie wraps are always a tasty treat! A while ago I got into the habit of going meat-free on a Monday, and devised these vegan wraps…they soon became a regular menu item. Ideal for lunch, dinner, or snacks in between, they
Hummus is great, especially when you make it yourself. You can add in extra veggie goodness to make it healthier and more nutritious- just like this carrot hummus!Everyone has their own version and this is one I have perfected over the years to precisely suit my preferences. The beauty of this recipe is you can
These kale chips are easy to make and so healthy that I ate mine for breakfast- yes really! These kale chips consist of nothing more than kale, olive oil, vinegar, salt and herbs, so they make for great eating at any time of the day or night! My kale plants were looking really good this
Don’t be misled by the ho-hum name; our lemon chicken meatball soup is a flavour superstar! Fresh herbs & zingy lemon are blended & ensconced within a creamy leek sauce which complements the soft meatballs and fine pasta perfectly. I make this lemon chicken meatball soup regularly. I recommend making a double batch, as it
When you make our rhubarb raspberry jam, you can make these delicious jam-filled cupcakes to go with it. The recipe is easy and it’s a big hit in my household. They somehow disappear in no time! The rhubarb raspberry jam is a very ‘clean’ recipe. It consists of nothing more than fruit and rhubarb. This
This rhubarb raspberry jam is so versatile that it’s more than just a jam! Naturally it’s fabulous on toast & breads, but it makes an interesting addition to pancakes, yoghurt or a filling for our rhubarb redcurrant pie. Why not try it as a filling for these rhubarb and raspberry filled cupcakes– they are sooooo
Quick to make, impresses your guests and has just 5 ingredients- what more could you ask of the humble cheesecake?! Cheesecake has long been a classic yet has never gone out of (foodie) fashion. It’s a traditional favourite for a reason; it looks great, tastes great, & serves a crowd in a flash. This no-bake
The rhubarb season is always very short here in the Netherlands- maybe that’s why I love it so much! I make the most of our short season by making several different rhubarb dishes. One of them is this rhubarb red currant pie, aka crumble. You can use rhubarb in savoury dishes as well as sweet.
When it’s time to harvest your fresh ginger, what do you do with it all? Sure, you eat some, and you keep some for planting next season, but then what? What do you do with the rest of it? Ginger is a valuable crop to grow at home because it commands a high price in
Fresh-roasted nuts, crispy bacon & creamy pumpkin: what’s not to love?! This simple yet delicious pumpkin, bacon & pine nut pasta dish ticks all the right boxes for flavour, texture, aroma & colour. Pumpkin is a versatile vegetable with such great colour & texture it’s no wonder we make the most of it when in
Whenever I make Spatzle I think of my sweet grandmother. This German-inspired dish is something she used to make often. She wasn’t German, but lived close to the border and it was cheaper to do grocery shopping there. When she had a growing family it was a thrifty, simple & delicious dish everyone loved, so
There’s a reason that pumpkin soup is a classic the world over; because it’s delicious! A wonderful and traditional winter warmer, pumpkin & leek soup w/pine nut cream can feed a family and makes short work of a big harvest. Something about winter makes me crave smooth, creamy soups. The type that melt in your
This recipe is nutrient dense with spinach goodness! You can use a lot of it in one dish and you can use all types of spinach for this recipe. Of course this recipe is healthy, easy and, depending on the pasta and type of cheese you use, it can be vegan and glutenfree as well.
Self Sufficient Me is a blog about self-sustainment by growing our own produce (plant/animal), and self-fulfilment by looking after our health (physical/mental) through exercise and slowing life down a little.
