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Grow It, Catch It, Cook It
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Grow It, Catch It, Cook It
Grow It, Catch It, Cook It

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A good friend of mine knocked up this simple vinaigrette for me the other day. It took a simple green salad to the next level and I suspect it will also make an excellent marinade for any meat you throw it at. The best part is you make it the way you like…
Anderson’s Balsamic Vinaigrette
Anderson’s Balsamic Vinaigrette
growitcatchitcookit.com
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Cooking on pink Himalayan salt blocks is all the rage at the moment but do you know you can also use them chilled as a captivating serving platter? I recently bought this salt block for its beautiful pink colouration. It could not be easier to wow your…
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I am always gobsmacked by how tasty Italian cuisine is given the simplicity of many dishes. Anna’s easy chicken marinade is no exception and you won’t believe how tasty it is! Simply mix chicken pieces with some minced garlic, chopped parsley,  a generous…
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Edam is a charming and moreish cheese hailing from Holland. Do a quick internet search and you will be told it is an excellent table cheese but not one for melting/grilling. I think it is excellent for both and it goes with almost everything. Milk Cow and…
Edam Cheese
Edam Cheese
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Jarlsberg is a cow milk cheese hailing from Norway. It is exceptionally versatile and it is at home uncooked on cheese platters, sandwiches and salads etc as it is (because it melts so well) cooked, grilled and melted on all manner of things. Milk Cow…
Jarlsberg Cheese
Jarlsberg Cheese
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Making this spicy Indian chicken soup was a labour of love. It was however very worth the effort. The recipe comes from an collection called The Bombay Brasserie Cookbook. It tastes and smells amazing with a hearty but flavoursome kick to it. I love the…
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Milk Cow Origin Italy Aged Yes, up to a year but often 3 months. Aroma Milky and grassy and nutty. Taste Fruity, nutty and grassy. Not particularly salty. Texture Young it is elastic and creamy. Aged to a year it is semi firm. Look Yellow interior with an…
Montasio Cheese
Montasio Cheese
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Recently I have become obsessed with using whole corn cobs in my vegetable and meat stocks. They give the stock a nice savoury depth.   I love how you can take an old cob languishing in the back of the fridge and give it a new lease on life. I freeze them…
Corn Cob Stock
Corn Cob Stock
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I love learning new ways to slice and dice. Here is a fun and quick way to both fine and rough dice celery stalks.  Lay the stalk like this. Slice 3 slices along the stalk for rough chop and 5 for finely diced. Note how I stopped a slicing before I hit…
Celery Dicing Tip
Celery Dicing Tip
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Pink rock salt is mined in Pakistan. Despite its amazing colour, caused by the natural inclusion of trace elements, it taste like (you guessed it) any other rock salt. It purportedly has health benefits and who know if this is true. It does seem to…
Pink Rock Salt
Pink Rock Salt
growitcatchitcookit.com
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