The Bear Chef

Cooking and other Food Stuff

Archive for the category “Preserving”

Lime Pickle Update

The Lime Pickle is coming along. It doesn’t look so appetising yet but i’m sure it will once the remaining ingredients go in. The limes are starting to break down ever so slightly but there really isn’t any juice in there yet – i’m now assuming there won’t be. By my calculations i’ll need to add the rest on 30th January, then leave for a week before i can eat any. Maybe it’ll be time for another curry and the rest of those chapatis from the freezer.

If you missed it, here’s the original post for the Lime Pickle.

Pickled Red Cabbage

Every week Lucy and I get a veg bag from Growing Commuinities. They really are good, and seem like a collective doing really good, interesting things around Hackney and beyond.

Unfortunately (although usually this would be fortunately), the pre-xmas bag was stuffed full of goodies and we just can’t seem to get through them. I had a whole red cabbage to use up and just couldn’t see when this would happen so i thought red cabbage pickle would be an ideal solution, to be used in lunch boxes.

I used the recipe in Let’s Preserve It, a great book about (you guessed it!) preserving that has endless recipes for preserving vegetables. I added mustard seeds as i thought they would work nicely with cabbage, and malt was my vinegar of choice. I’ll re-post once its ready in a weeks time, along with the recipe – it really was quite simple. Initial (if premature) tastings make me think its going to be good.

Lime and Coconut

After my New Years Eve Mexican Fiesta party i had a whole load of limes and coconuts leftover. Slightly ironic, since Coconut by Harry Nilsson was my midnight record that blew up my sound system…

Today (my birthday), i thought i’d begin putting those aforementioned limes and coconuts to good use.

Lime Pickle

I started making lime pickle according to this recipe. It seemed pretty thorough and i like the mix of spices used:

Lime Pickle from

I’ll keep you posted as it moves on its 5-week journey. I didn’t realise how much space 16 limes would take up and so was aiming to make 12 batches. i’ve now decided just to make 1 batch but split it in half to make ‘medium’ and ‘hot’ versions.

Coconut Milk

I have a craving for curry, and a hatred of food waste so began opening, dissecting and skinning the coconuts to make coconut milk. All the recipes i found seem to have a pretty straightforward way of making Coconut Milk:

  1. open the coconut, make sure they are not rancid (2 out of 6 of mine were so they got binned)
  2. discard (or drink) the coconut juice
  3. chop the flesh, removing the brown skin
  4. put into a blender and cover with boiled water
  5. blend
  6. put into a muslin and then drain, squeezing out all the liquid
  7. store the liquid – this is coconut milk

I also used the remaining blitzed coconut and dried out in the oven to make my own dessicated coconut for future use (half of which was later used on a birthday gingerbread house by lucy along with an excess bundle of  pinata and xmas sweets)

Apparently in a couple of days, the coconut milk will separate and give me coconut cream but i’m going to try to use it all by then.

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