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Sweet and Sour Applesauce

I like making my own sauces and preserves. Flavours can be personalized, it keeps me connected to my past, and I have access to the resources as well as storage space so that I don’t need to make the same kind

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Posted in Kitchen Economy, Leftovers, Recipes

Stock making with bones part 2: raw bones

Large raw bones are very easy to use for making stock: long slow cooking helps the meat fall right off. This meat won’t be stringy, so it can either stay in the stock, chopped roughly, or be used separately in

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Posted in Kitchen Economy

Stock making with bones: part one

Making stock is a good way to make your food purchases go further. Using bones that are not themselves edible but which contain flavour and nutrients can stretch the benefits and show additional respect for the animal that you eat.

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Posted in Kitchen Economy, Leftovers
What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2018. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.

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