Author Archives: jillyswan

Quick pickles by Jamie Oliver

From Jamie Oliver’s instagram

Small sealable

Leftover chopped up firm and crunchy veg (cucumber, cauliflower, radish, carrot,

125 ml water

250 ml vinegar

1 tbsp sugar

1 tbsp salt

Fresh dill

Mustard seeds

Mix all together in jar until s and s are dissolved. Keeps refrigerated for up to 8 weeks.

Greek salad dressing

1/3 cup red wine vinegar

1 lemon, juiced

1 tsp Dijon Mustard

2 garlic cloves, minced

1/2 tsp dried oregano

1/4 tsp salt

1/4 tsp black pepper

1/2 cup olive oil


Banana bread cookies

From :



  • Preheat the oven to 350℉ and line a baking sheet with parchment paper
  • Add the almond flour, baking soda, salt, chocolate chips and cinnamon to a bowl and mix well
  • Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure)
  • Add the maple syrup, egg and vanilla.
  • Mix until all the ingredients are evenly incorporated
  • Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet
  • Gently flatten the cookies with a fork or back of a spoon.
  • Bake for 26-30 minutes on parchment lined baking sheet until the middles have set and aren’t wet
  • After the cookies come out of the oven, place them on a wire rack to cool
  • Let the cookies come to room temperature before eating
  • Store in an air tight container in the fridge for up to 5 days

Chai tea



  1. 15–21 green cardamom pods
  2. 9–12 whole cloves
  3. 3–6 star anise (optional )
  4. 15–21 peppercorns (optional)
  5. 3 cup of water
  6. 6–9 slices ginger (skins ok)
  7. 1 1/2 cinnamon stick- split lengthwise ( use your fingers to separate)
  8. 3–6 tablespoons loose leaf black tea, (or 3–6 tea bags) Or sub decaf black tea
  9. 3 cup milk of your choice- almond, oat, soy, cashew, hemp, macadamia, or organic whole milk ( I like unsweetened, vanilla-flavored almond or oat milk)
  10. 6–9 teaspoons (or more or less) maple syruphoney, sugar or alternative. (Sugar is traditional, but I prefer maple. )


  1. Lightly crush cardamom, cloves, star anise and peppercorns, and place in a small pot with 1 cup of water. Add ginger, cinnamon and black tea.  I like to muddle the ginger a bit right in the pot.Bring to a boil. Turn off heat and let seep 10 minutes…. or for several hours. The longer, the more flavor.
  2. Add milk. Bring to a simmer once more, turn off the heat.
  3. Sweeten, taste, strain into a glass.


I typically use a ratio of  ½ water and ½ milk. Some prefer less milk, so feel free to adust to your taste. You can also make this richer and thicker by using more milk and less water, or even all milk, simmering spices directly in the milk.

You can also make the tea part as strong as you like. Start with one tablespoon loose leaf tea and add more according to your taste.

You can make a big batch of the masala chai (without the milk) and refrigerate for up to 4 days, and heat up with the milk and sweetener when ready to serve.

You can add more whole spices and more black tea for an even stronger more concentrated version.

UPDATE: While in Northern India this month, I had this Chai with the addition of a handful of fresh mint leaves ( simmering in the chai) . ABSOLUTELY Delicious! Give it a try!

My notes: I made the version with the conservative spice amounts (with 3 cups of water). Will let steep for 1 hour. I previously tried 30 minutes and it wasn’t long enough.

Vanilla ice cream

Adapted from :



  • 2 cups heavy cream
  • 3/4 cup sugar (or just over 1/2 cup)
  • Pinch of salt
  • 1/2 tablespoon pure vanilla extract
  • 1 cup milk, or half-and-half



  • Step 1 In a large bowl, whisk together all ingredients until sugar dissolves. Use hand mixer if needed for 3 minutes on low. Transfer to an ice-cream maker, and freeze following manufacturer’s instructions. Store in an airtight container.

Chocolate ice cream



¾ cup cocoa powder, sifted
½ cup granulated sugar
⅓ cup packed dark or light brown sugar
pinch sea or kosher salt
1 cup whole milk
2 cups heavy cream
½ tablespoon pure vanilla extract

1.   In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

2. Put in the Donvier ice cream machine and stir every 2-3 minutes until desired consistency reached. If a harder consistency is desired after stirring, remove paddle and cover then place in freezer for as long as desired.

2020 06 11 used 1/4 cup heaping each of both sugars