recipes – Gallifrey Forest Farm

Chemistry for Fun & Profit: Cracked Heel Balm

2024/04/05 Danielle 0

Alright, mostly for fun, not so much for profit. Unless you count a good foot ointment as profit (which I sort of do)… I suffer from dry skin and cracked heels on my feet. Used to be, I could just use whatever body lotion I was using on the rest of my skin (I also get really dry skin on my knees and elbows, so body lotion is a thing I have opinions about). I have tried using just a straight skin-friendly oil, which works pretty well (I believe that coconut oil is popular in the African American community, so […]

Sourdough Almond Pancakes

2023/01/12 Danielle 0

The first thing I ever learned to make without a recipe in front of me was flapjacks – a sort of traditional South Afican (and Dutch) miniature pancake. Basically because they’re easy, the recipe is super forgiving of ingredient substitution and changes to proportions (they can be made with 1 egg or 4 eggs, or with 1/2 cup of orange juice in place of eggs, with regular self-raising flour, wholemeal flour, or even almond flour, with oil or butter, with or without milk), and at the time I was working with limited ingredients and unfamiliar kitchens. As a teenager, when […]

preserving summer

2016/11/16 Danielle 0

There’s something really deeply satisfying about picking and preparing – and preserving – your own food. Everything from jam and chutney to wine, cider, mead or beer, to vinegars, pickles, cheeses, yoghurt, jerky, .. So many delicious things. Preserving food isn’t just good fun, though; it’s an important means of extending the season of seasonal foods without adding millions of food miles by eating imported foods from who knows where. It’s a link to our cultural and gastronomic history, to foods our grandparents would have enjoyed and the cultures which those foods came from. And it’s a way of recalling […]

Feast like a Viking

2016/10/08 Danielle 1

This evening we’re off to a Viking-themed pot luck feast – the idea here is that everyone who goes takes a dish, and each dish forms one course of a massive degustation style dinner. We’ve been to a few of these dinners, each with a different theme, and they’re an enormous amount of fun. The food is always amazing, and so plentiful that we all waddle out at the end of the night swearing to be better about taking tiny portions of each dish next time. The idea for this iteration is reasonably authentic Viking style food. So, being […]

so many eggs

2016/09/22 Danielle 0

The other great thing about spring is that the chickens have all finished (or mostly finished) moulting, and have started laying again. We’re getting 4 – 10 eggs a day. So today was an egg-using-up day. (On that note, if anyone is interested in putting in a regular egg order, please contact us. We don’t have an endless supply, but we definitely have more than we can use. Note that our chooks are not free range, because we don’t have the ability to protect them from foxes if they’re out and about, but they do have very swish and […]