Sunday Thoughts And A Recipe 29/3/2015

2015 has been a really challenging year for me thus far, it’s forced me to confront truths I’ve hidden away from for so long, being by myself with no one to keep me company apart from my thoughts has helped (more like forced) me to accept my flaws, ponder upon past mistakes and view my future realistically.

I’ve learnt that I haven’t been the greatest friend, daughter or sister. I hope to change that this year, to be more present, in touch and caring. I’ve started journaling and exercising, it’s been pretty therapeutic I now know where I lack and hopefully these bad traits won’t stand in the way of my future relationships.

To being a better friend and confidant here’s a recipe to share with a friend over while sharing secrets or giving advice, this Sundays recipe is the perfect gift, also a delicious warming drink for the cooler nights to come.

    Masala Chai:

* 12 cardamom pods
* 1tsp whole black pepper corns
* 1tbspn fennel seeds/6 star anise
* 1tsp cloves
* 1tsp ground coriander
* 1tsp cumin (optional)
* 1 cinnamon stick
* 2tsp ground cinnamon
* 1tsp ground black pepper
* 3tsp ground ginger
* 1/2 cup loose tea (any tea of your choosing)

* 1tsp ground nutmeg (optional)

Poke holes in the cardamom pods

Poke holes in the cardamom pods

Toast all the whole spices

Toast all the whole spices for about 6-8 minutes or till fragrant

Grind the spices

Grind the spices

Add loose tea leaves, followed by the freshly ground spices and then the ground spices

Add loose tea leaves, followed by the freshly ground spices and then the ground spices

Cover and shake your jar, to mix the contents together

Cover and shake your jar, to mix the contents together

    Directions for use:

* 1 cup water
* 1/2 cup milk (to me coconut milk turns this tea recipe to a dessert)
* 1tbsp tea mixture
* Sweetener to taste

Bring the water to a boil, add the tea, lower heat and let simmer for 5 minutes. Add sweetener and milk and let simmer for another 5 minutes. Strain and enjoy hot or cold!


Homemade Gherkins


I’m a gherkin loving fool, honestly I am….. So when I saw these mini cucumbers at our local Woolworths, I knew it was time to learn how to pickle my own cucumbers. Don’t worry you can pickle regular sized cucumbers just as easily as mini cucumbers.


Before we begin let me start by saying, you can make refrigerator gherkins or processed gherkins.. Processed gherkins are the one’s you buy at the store, they placed in boiling water for 5 minutes, the downside is that the cucumbers will be slightly cooked. Whereas the refrigerator gherkins have a shelf life of a couple of weeks instead of a year.

I didn’t use dills. I used what I had and I had onions, mustard seeds and dried chillies oh and of course vinegar and salt, anyway here’s what I did.

You’ll need:

0.5 large onion
1 teaspoon mustard seeds
1 dried chilli pepper
1 large pot
1 medium sized pot
Glass jar with lid
2 tablespoons of Kosher salt
1 cup vinegar (White or Apple Cider)
1 cup water

First thing I chopped up my onion


  • Secondly I chopped one dried chilli
  • Then I added the mustard seed to the onions and chillies


  • Thirdly I added a litre of boiling water to a large pot with my glass jar (to sterilise the jar) and brought to a boil


  • I then washed and dried my cucumbers
  • Cut off the stems, the stems contain enzymes that can make your gherkins limp


  • Next I brought the vinegar, water and salt to a boil


  • Add your onion and spices to the jar and then tightly pack in your cucumbers
  • Once the salt has dissolved, let the brine cool and then pour over your vegetables (well technically fruit)
  • Gently tap the jar on your countertop to release air bubbles
  • If you want to make refrigerator pickles just tighten the lid and leave for  at least 48 hours (The longer you leave them, the more flavourful they’ll be)
  • For a longer shelf life then process the gherkins, by placing the jar in a pot of boiling water, when the water comes to a boil again, wait 5 minutes then remove Image
  • Let the gherkins cool at room temperature, leave for at least 48 hours or longer before opening. processed gherkins will last about a year on the shelf and several weeks once opened
  • Refrigerated after opening