Lemon oil has an amazing ability to cut through grease, making it the star ingredient for this recipe. The method is simple, all you’ll need is a handful of basic ingredients and a jar to mix up.
Washes about
35–40 loads
11/2 cups baking soda or washing soda
1/2 cup citric acid
1/3 cup fine salt
10 drops lemon essential oil
10 drops lime essential oil
Combine all the ingredients in a large glass jar, screw on the lid, and tip upside down 4–5 times to mix well.
Use 1 tablespoon per load as needed.
For an extra clean load, add white vinegar to the rinse compartment, and wash as usual.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
While I’ve always been a fan of the old camp song “On Top of Spaghetti,” I firmly believe that’s the very last place a meatball belongs.
Shrubs pair beautifully with soda water (and gin), and are perfect for using up seasonal fruit — wild, homegrown or store-bought.
Creamy, comforting and ever so delicious, the big question is, are you having eggs, or no eggs?
This warming recipe for homemade sweet potato gnocchi with a roasted aubergine ragout from Ixta Belfrage is a dish you'll return to again and again, particularly as the weather gets cooler.
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.