Category: fall food recipes

How To Make Gourmet Homemade Sausages: Chorizo & Apple Sage
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Once you make sausages from scratch, it’s very hard to go back to the grocery store kind. Not because it’s faster or cheaper — it isn’t — but because the taste of fresh, nitrate-free sausage made with real herbs and your own choice of spices is in a different league entirely. This guide walks you through two gourmet recipes: a vibrant, chilli-red Classic Chorizo and a sweet, aromatic Apple Sage Maple Syrup breakfast sausage. Both are easier than you think.

Why Make Your Own Sausages?

Commercial sausages contain nitrates — preservatives that help give them their pink colour and extended shelf life. At low levels they’re considered safe, but they’re still there. When you make sausages at home, you control every ingredient: the quality of the pork, the salt type, the herbs. You know exactly what’s inside. The taste reflects that.

This is also a surprisingly fun family project. Kids love the stuffing process, and the moment the first batch hits a hot cast iron skillet, the smell alone makes everyone appear in the kitchen.

Ingredients Deep-Dive

Ingredients

The Meat Ratio: Pork + Pork Fat

The standard ratio is 80% lean ground pork to 20% back fat. The fat is not optional — it’s what gives the sausage its juicy, succulent texture and prevents it from drying out during cooking. Ask your butcher to grind both the lean and fat together twice through the machine. Two passes through a fine grinder creates the smooth, emulsified texture that commercial sausages achieve with machinery. If you want to invest in your own machine, a KitchenAid meat grinder attachment is excellent for home use.

Classic Chorizo: Ancho and Guajillo Chillies

These two dried Mexican chillies are the soul of the chorizo. Ancho is the dried version of a poblano — it’s fruity, mild, and adds deep colour. Guajillo is slightly more tannic with a berry-like flavour. Neither is hot. Together, they produce the brick-red colour and complex flavour that makes Mexican chorizo unmistakable. Combined with white vinegar (which tenderises the meat and brightens the flavour), Mexican oregano, and a pinch of clove and cinnamon, this is a chorizo that tastes authentic and homemade in the best possible way.

Apple Sage Maple Syrup: Sweetness with Depth

This sausage is an homage to the breakfast sausages I grew up eating in Vancouver — sweet, fat-rich, and deeply comforting. Grated apple adds natural sweetness and moisture. Fresh sage provides an herbal backbone. Maple syrup creates the sticky-sweet glaze when the sausages hit a hot pan. A splash of sweet red wine rounds everything out. These are remarkable on their own, but also extraordinary crumbled into pasta or egg dishes.

The Casing

Natural hog casings are available at most butchers and specialty meat shops. They give the sausages that classic snap when you bite in, and they hold up beautifully on a cast iron skillet. Submerge them in lukewarm water and rinse the insides by running water through the tubes before use. If you can’t source natural casings locally, sausage stuffers and casing kits are available online.

Salt Choice Matters

Skip curing salt (sodium nitrate) — it’s unnecessary for fresh sausages you’ll cook within a few days. Use high-quality sea salt. We use Sal Faro Verde from Colima, Mexico — a western state famous for its natural sea salt. The mineral content affects flavour in a noticeable way. Good sea salt is an investment that pays off in every dish you make.

Tools You Need

This recipe is designed to require minimal equipment. All you need:
- A butcher who will grind your pork and fat (twice)
- A large funnel (wider mouth is easier)
- Natural hog casings (from your butcher or online)
- A toothpick for air bubbles
That’s it. No sausage stuffer machine required, though you’re welcome to upgrade. The funnel method is slower but completely achievable for home batches. If you cook sausages often, a dedicated vertical sausage stuffer will save you significant time on larger batches.

How to Stuff the Sausages

Tie one end of the casing tightly. Feed the casing onto the funnel accordion-style, leaving about 4 inches hanging off the end. Fill the funnel with meat and use your thumb to push it through. Work slowly — you want firm, evenly filled sausages without air pockets. Poke any air bubbles with a toothpick as they appear.

Don’t overstuff. Leave room in the casing for expansion during cooking. An overstuffed sausage will split open on the heat. A split sausage still tastes good, but it reveals all the filling and loses its shape. When all the casing is filled, twist into links at 5-inch intervals, alternating the direction of each twist.

The 12-Hour Fridge Rest

After stuffing, lay the sausage links uncovered on a rack over a baking sheet and refrigerate for at least 12 hours. This step is essential for two reasons: it lets the meat absorb the seasoning fully, and it dries the outer casing slightly so it doesn’t burst from excess moisture during cooking.

Serving Suggestions

The Chorizo is spectacular in scrambled eggs, crumbled over fresh homemade pasta, or simply pan-fried and served with crusty bread. The Apple Sage sausages are outstanding as a breakfast plate alongside eggs and toast, or paired with a bright salad like our Beet and Avocado Sashimi for a brunch board.

Frequently Asked Questions

How long do homemade sausages keep?

Fresh sausage links keep in the refrigerator for up to 2 days after the drying stage. For longer storage, freeze them for up to 3 months. Freeze individually or separated by parchment paper so they don’t stick together. Thaw overnight in the refrigerator before cooking — never on the counter.

Do I need a sausage machine?

No. A large funnel and your hands are sufficient for home batches. The process is slower than a dedicated stuffer, but entirely achievable. If you plan to make sausages regularly, a vertical sausage stuffer is a worthwhile upgrade — they fill casings much faster and with more even pressure.

What if the casing breaks during stuffing?

It happens to everyone, especially on the first batch. If the casing tears, stop, tie off what you have, and start a new section. A casing tear doesn’t affect the taste — the sausage just won’t hold its shape as neatly. Those broken ones become the cook’s snack.

Can I skip the casings and make sausage patties instead?

Absolutely. Shape the seasoned meat into patties and cook directly in a cast iron skillet over medium heat. You lose the snap of the casing but the flavour is identical. This is also a great way to test your seasoning before investing in casing materials.

Can I freeze the sausage meat before stuffing?

Yes. Season the meat, mix thoroughly, then freeze in portions before the stuffing step. Thaw overnight in the fridge, then stuff and proceed with the drying step. This is helpful if you want to prep the meat one weekend and stuff the following weekend.

What’s a good sausage flavour variation to try next?

Some excellent combinations to experiment with: rosemary with cayenne and sea salt; habanero with garlic and onion powder; blueberry with ginger, nutmeg, and maple syrup; cheddar cheese cubed into the pork with paprika; or a Cajun blend of cumin, cayenne, and paprika. The template is always the same — 1kg pork, 200g fat, 2 tbsp sea salt — and everything else is creative freedom.

Gourmet Fresh Sausages: Classic Chorizo & Apple Sage

Learn how to make fresh gourmet Sausages right at home. Two simple recipes, Classic Chorizo and Apple Sage Maple Syrup sausages. You'll fall in love with these two popular choices that is bursting with flavour and colour. Print Recipe Pin RecipePrep Time:30 minsCook Time:12 mins

Equipment
- funnel
Ingredients

Classic Chorizo
- 1 kg ground pork grounded twice in the machine of your butcher
- 200 g pork back fat, grounded
- 5 tbsp white vinegar
- 1 ancho chili
- 2 guajillo chili
- 1.5 tsp paprika
- 1 tsp vegetable oil
- 2 tbsp sea salt
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- 1 tbsp mexican oregano
- a pinch of clove
- ¼ tsp cinnamon
- 1 garlic, grated
- 6 feet small hog casings
Apple Sage Maple Syrup Breakfast Sausages
- 1 kg ground pork grounded twice in the machine of your butcher
- 200 g ground pork back fat
- 2 tbsp sea salt
- 2 tsp ground fresh black peppers
- 3 tbsp brown sugar
- 2 small apple, peeled and grated
- 2 garlic clove, grated
- 10 fresh sage leaf, chopped
- ½ cup maple syrup
- ¼ cup sweet red wine
- 6 feet small hog casings
Instructions

Classic Chorizo
- Combine all ingredients in a large bowl. Wear gloves in this process and mix, push, knead and squeeze the mixture until well blended.
- Wrap well and chill overnight or around 8 hours before using.
- To taste for seasoning, make a small patty of the sausage mixture and cook it in a small skillet over medium-low heat. Taste and adjust the seasoning to your liking. If not shaping the sausages immediately, refrigerate until you’re ready to proceed.
- To make sausage links, put the casings in a medium bowl and set it in the sink. Rinse the casings under cool running water: Hold one end of each piece of casing open under the tap and flush it out by gently running cool water through it. (Once you fill part of the casing, use your hands to push the water through to other end.) Fill the bowl with fresh, cool water and let the casings soak for 10 minutes.
- Take out your large funnel. Splash cool water onto the end to moisten it. Open an end of one piece of casing and pull it over the end of the tube. Push the rest of the casing onto the tube accordion-style, leaving 3 or 4 inches hanging off the end.
- Fill the funnel with the sausage mixture and feed it through with your thumb or fingers just until it reaches the end of the tub. Tie the end of the attached casing into a knot, and slide it up over the tube until the knot hits the tip of the tube.
- Continue to feed the meat mixture through the tube to fill the casing, pressing your thumb and forefinger against the tip of the tube to control the rate and tightness of the filling. Go slowly, don’t overstuff (but do stuff firmly), and watch for air holes. When there are only 3 to 4 inches of empty casing left, stop the feed, slip the casing off the tube and tie it in a knot about 1/2 inch from the end of the sausage filling—this extra space will fill in as you make links
- Use a skewer or toothpick to prick any air holes that have formed during stuffing. Repeat with the remaining casings and sausage mixture.
- To make links, lay one sausage at a time on a clean work surface, with the front end of the sausage (the end where you began filling) in front of you and the rest of the sausage lying to the right. Measure 5 inches from left to right and pinch the casing at that spot between your thumb and forefinger. Twist the unlinked portion away from you at least 4 or 5 turns to bind off the link on the left. Measure another 5 inches and pinch and twist away from you to form another link. Repeat until you reach the end of the casing, always twisting in the same direction. Prick any remaining air holes.
- Lay the links, uncovered, on a rack set over a rimmed baking sheet. Dry in the refrigerator for 12 hours to allow the flavors to meld and to give the casings a good bite when cooked. Drying will also reduce the amount of moisture in the meat, too much of which can steam and lead to bursting.
- To cook the sausage links, heat the oil in a large, preferably cast-iron, skillet over medium heat. Cook, turning as needed, until browned and cooked through, about 12 minutes.
Apple Sage Maple Syrup Sausages
- In a small bowl, mix the salt, pepper, garlic, and sage. Add the seasonings and the wine to the ground meat and mix briefly but thoroughly with your hands. Don’t overmix, or the fat could begin to melt.
- To taste for seasoning, make a small patty of the sausage mixture and cook it in a small skillet over medium-low heat. Taste and adjust the seasoning to your liking. If not shaping the sausages immediately, refrigerate until you’re ready to proceed.
- To make sausage links, put the casings in a medium bowl and set it in the sink. Rinse the casings under cool running water: Hold one end of each piece of casing open under the tap and flush it out by gently running cool water through it. (Once you fill part of the casing, use your hands to push the water through to other end.) Fill the bowl with fresh, cool water and let the casings soak for 10 minutes.
- Take out your large funnel. Splash cool water onto the end to moisten it. Open an end of one piece of casing and pull it over the end of the tube. Push the rest of the casing onto the tube accordion-style, leaving 3 or 4 inches hanging off the end.
- Fill the funnel with the sausage mixture and feed it through with your thumb or fingers just until it reaches the end of the tub. Tie the end of the attached casing into a knot, and slide it up over the tube until the knot hits the tip of the tube.
- Continue to feed the meat mixture through the tube to fill the casing, pressing your thumb and forefinger against the tip of the tube to control the rate and tightness of the filling. Go slowly, don’t overstuff (but do stuff firmly), and watch for air holes. When there are only 3 to 4 inches of empty casing left, stop the feed, slip the casing off the tube and tie it in a knot about 1/2 inch from the end of the sausage filling—this extra space will fill in as you make links
- Use a skewer or toothpick to prick any air holes that have formed during stuffing. Repeat with the remaining casings and sausage mixture.
- To make links, lay one sausage at a time on a clean work surface, with the front end of the sausage (the end where you began filling) in front of you and the rest of the sausage lying to the right. Measure 5 inches from left to right and pinch the casing at that spot between your thumb and forefinger. Twist the unlinked portion away from you at least 4 or 5 turns to bind off the link on the left. Measure another 5 inches and pinch and twist away from you to form another link. Repeat until you reach the end of the casing, always twisting in the same direction. Prick any remaining air holes.
- Lay the links, uncovered, on a rack set over a rimmed baking sheet. Dry in the refrigerator for 12 hours to allow the flavors to meld and to give the casings a good bite when cooked. Drying will also reduce the amount of moisture in the meat, too much of which can steam and lead to bursting.
- To cook the sausage links, heat the oil in a large, preferably cast-iron, skillet over medium heat. Cook, turning as needed, until browned and cooked through, about 12 minutes.
July 7, 2022
Fresh Beet Pasta & Lemon Garlic Alfredo
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The first time you serve this pasta, people will think you spent hours in the kitchen. You didn’t. The colour comes from beet juice, the creaminess from a simple lemon garlic alfredo, and the pasta itself takes about 3 minutes in a machine. What you get on the plate looks stunning, tastes extraordinary, and is 100% vegetarian. It’s become one of our family’s most requested meals — including by the kids, who love calling it “pink pasta.”

Why You’ll Love This Beet Pasta
- Stunning colour — The beet turns the pasta a vivid magenta. Once it meets the cream sauce it shifts to a deep rose-pink. It’s genuinely beautiful on a plate.
- Unbeatable fresh pasta flavour — There is no comparison between homemade fresh pasta and store-bought dried. The texture is silky, the bite is tender, and the beet adds a subtle earthiness that’s unlike anything else.
- Fun family project — Kids love feeding the pasta machine and watching the pink noodles come out. It turns cooking into a small event.
- Ready in 3 minutes — With the Philips Pasta Maker, the dough kneading and extrusion is automated. You handle the prep and cooking; the machine does the labour.
Ingredients Deep-Dive

Ingredients

Beet — The Star Ingredient

Beets are available year-round in most markets in red, purple, yellow, and white varieties — sometimes even striped. For this pasta, use red or purple for the most dramatic colour.

The earthy, slightly sweet flavour of beet is the reason this pasta needs a bright sauce. The lemon tang in the alfredo brings out the beet’s natural depth and creates a balance that makes the dish feel complete rather than just colourful.

Flour — All-Purpose or Bread Flour?

All-purpose flour is the standard choice for homemade pasta — it produces a soft, pliable dough with good stretch. If you want a chewier pasta with more bite, substitute 50% of the all-purpose with bread flour. Bread flour has higher protein content which creates more gluten structure — the pasta cooks firmer and has more resistance when you bite through it. Both versions are excellent; it’s a texture preference.

The Pasta Machine

This recipe is built around the Philips Pasta and Noodle Maker. It kneads the dough, extrudes it through a disk, and produces fresh pasta in under 3 minutes. You can change the disk to produce spaghetti, penne, fettuccine, and other shapes. It’s one of the most-used machines in our kitchen. If you want the upgraded version with a built-in scale and more disk options, the Philips Avance Automatic Pasta Maker Plus is worth the investment if you make pasta regularly.

Cream Cheese — The Alfredo Secret

The alfredo sauce uses cream cheese instead of heavy cream. This produces a sauce that’s thicker, tangier, and more stable — it doesn’t break or turn greasy when reheated the way cream-based alfredo does. Philadelphia Cream Cheese is the standard choice; its consistent quality makes the sauce reliable every time. The cream cheese melts into the hot milk and butter without needing to be at room temperature.

Lemon — Juice and Zest

Both the juice and the zest go into the sauce. The juice provides the acid that cuts through the fat and makes the cream cheese sauce taste bright rather than heavy. The zest adds fragrance — a floral lemon note that elevates the dish without being harsh. Meyer lemons are slightly sweeter; Eureka lemons are more traditional. Either works. Always strain out seeds when squeezing — biting into a lemon seed is memorably unpleasant.

Parmesan Cheese

Use a block of real Parmigiano-Reggiano and grate it yourself. The pre-grated powdered version has added anti-caking agents that prevent it from melting properly — it clumps in the sauce rather than incorporating smoothly. A fresh block has a nutty, crystalline richness that makes the difference between a good alfredo and a great one.

Pro Tips

Pro Tip 1: Blend the Beet, Don’t Juice It

You have two options for adding beet to the pasta dough: juice the beet (concentrated, vibrant colour) or blend the cooked beet into a smooth puree (retains all the fibre). Juicing produces a slightly more electric colour; blending keeps the whole beet in the pasta without any texture difference in the finished noodles. I prefer blending: you use the whole beet and lose nothing in the process. Blend on high until completely smooth with no chunks before adding to the pasta machine.

Pro Tip 2: The 216g Liquid Measurement

The Philips Pasta Maker requires a specific liquid-to-flour ratio for optimal results. For this recipe: place a container on a scale, zero it, add 2 eggs, then fill with beet puree until the total reaches exactly 216g. This precision ensures the dough is the right consistency every time — not too dry to extrude, not too wet to hold its shape.

Pro Tip 3: Add Protein to Make It Hearty

This is a naturally vegetarian dish. Grilled chicken, sautéed shrimp, or seared beef strips all work beautifully alongside the pasta and sauce. Make a slightly larger batch of the alfredo sauce if you’re adding protein so you have enough to coat everything generously.

What to Serve Alongside

For a complete dinner table, this beet pasta pairs magnificently with our Beet and Avocado Sashimi Appetizer — both dishes feature beet and create a visually stunning spread. A crisp green salad or garlic bread rounds out the meal. For a meat option to accompany, our Best Homemade Fried Chicken provides a satisfying contrast to the pasta’s creaminess.

Frequently Asked Questions

Do I need a pasta machine for this recipe?

The Philips Pasta Maker automates the kneading and extrusion and makes the process fast and consistent. That said, you can make beet pasta by hand: mix the flour and beet-egg liquid into a dough, knead for 8–10 minutes until smooth, rest for 30 minutes, then roll thin with a rolling pin and cut into strips. It takes more time and arm strength, but the result is the same.

Can I make this pasta without eggs (vegan)?

Yes. Replace the eggs with additional beet puree. You’ll need to adjust the liquid amount slightly — start with the same 216g total and add a tablespoon more puree if the dough seems too dry. The pasta will be slightly less rich but still colourful and delicious. The alfredo sauce can be made vegan with plant-based cream cheese and milk.

Can I make the pasta ahead of time?

Fresh beet pasta is best cooked the day it’s made. If you need to make it ahead, lay the extruded pasta flat (not overlapping) on a floured baking sheet, dust lightly with flour, and refrigerate for up to 24 hours. Alternatively, allow the pasta to dry at room temperature for 2 hours, then store loosely in an airtight container for up to 2 days.

Why does my beet pasta turn pink instead of deep red?

This is normal. The alkaline proteins in the egg and the heat from boiling water both affect the beet’s pigment. Once you add the cream sauce, the pasta turns a beautiful rose-pink. If you want a deeper colour, use more beet puree and less egg, or use only the beet without egg (vegan version).

Can I use beet powder instead of fresh beet?

Yes. Beet powder is a convenient alternative — add 2–3 tablespoons to the flour before mixing. You’ll still get colour and a mild beet flavour, though it’s slightly less vibrant than fresh beet puree. The nutritional profile is also slightly different since processing removes some of the whole beet’s fibre.

What pasta shapes work best with this sauce?

Spaghetti and fettuccine are the most visually striking — the long strands show off the colour best. Penne and rigatoni also work well because the alfredo sauce clings inside the tubes. Avoid very thin pasta shapes like angel hair — the sauce is too thick and they tend to clump.

Fresh Beet Pasta and Lemon Garlic Alfredo Sauce

Delicious homemade beet pasta with a lemon garlic alfredo sauce. It's tangy, garlicky, and oh so creamy! Print Recipe Pin RecipePrep Time:20 mins35 minsCourse: Main CourseCuisine: American, MediterraneanKeyword: alfredo, beet, fresh, fresh pasta, garlic, homemade pasta, lemon, pasta, phillips pasta and noodle machineServings: 6 people

Equipment
- high speed blender
- Philips Pasta and Noodle Maker
Ingredients

Beet Pasta
- 1 medium size beet root
- 2 eggs
- 550 g all purpose flour
- 7 g salt
Lemon Garlic Alfredo Sauce
- ½ cup butter
- 3 garlic clove grated
- 1½ cup whole milk
- 1 8oz cream cheese
- 2 tsp sea salt
- ½ lemon juice
- lemon zest
- ¼ cup parmesan cheese grated
- black pepper
Instructions

Beet Pasta
- Peel the skin off the beet and cut it in half. fill a small pot with water and put the beets in. cover it with a lid and cook it for 10 minutes. Let it cool, but reserve the water.
- Place the beet within a high-speed blender with ½ cup of its reserved water. Blend on high until it is a smooth smoothie. set aside.
- On a measuring scale, put a medium size container, and turn it on. Make sure it says 0g. Add 2 eggs to the container and fill the container up with beet juice until it reaches 216g. Set aside.
Philips Pasta machine
- take out the Philips pasta and noodle maker. Make sure you have the spaghetti disk attached to the ends. Open the lid, and put in the flour and salt. Close the lid.
- Turn the machine on and press ‘Start.’ Slowly pour in the beet and egg liquid.
- Let the machine knead the dough for 3 minutes. It will beep once it is ready to extrude the pasta.
- Cut the pasta when it is about 20-25cm long.
- Lay the fresh pasta on a baking sheet, and don’t overlap the pasta on top with more.
Cooking the Beet Pasta
- Using a large pot, fill it ¾ full and add 3 tsp of salt (roughly 4L of water). Wait for it to boil.
- Once the water is rapidly boiling, slowly add the fresh pasta to the water. Immediately stir it with chopsticks or something soft that won’t break the pasta apart. Cook for 2 minutes.
- Add the cooked pasta to a bowl of water. Move the noodles in the water around. Rinse and repeat at least once. strain the noodles and place them in a large bowl. Again don’t place more noodles on top of the weight will have the noodles stick together.
Lemon Garlic Alfredo Sauce
- In a medium-size pot, turn heat to medium-high and place butter inside until melted. Add the garlic and cook for 2 minutes or until soft. Add the milk and cream cheese. Turn the heat to low. Add sea salt.
- Add the fresh beet pasta to the sauce and give it a few good stirs. Add the lemon juice and parmesan cheese. Softly toss the noodle until the cheese is melted and the alfredo sauce is well coated with the pasta.
- Garnish pepper on top. Serve immediately.
July 6, 2022
Super Tasty Mexican Slow Cooker Pulled Pork
This Mexican Slow Cooker Pulled Pork is the definition of a set-it-and-forget-it meal that still manages to blow everyone away. Smoky guajillo and ancho peppers, red wine, apple, and cumin slow-cook together with a pork shoulder for 5 hours until the meat falls apart and drinks up every drop of that incredible sauce. It is one of our most-made dinner recipes — at least twice a month on the rotation.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

This post is all about slow cooker Mexican pulled pork.

Ingredients for This Mexican Slow Cooker Pulled Pork Recipe

Ingredients

Pork Shoulder

The cut we are looking for in this recipe is the pork shoulder. The shoulder has enough meat and fat mixed in together — it is not the tough part of the pork and using the slow cook method, the meal always comes out juicy, tender, and incredibly delicious.
- Why it matters: Fat content in the shoulder bastes the meat from the inside as it slow-cooks, creating that signature pull-apart texture you cannot get from leaner cuts like loin.
Guajillo Peppers

The Guajillo dried peppers are not spicy when the seeds are removed. They give the sauce a nice thick texture and a distinct citrus-smoke flavour.
- Why it matters: Guajillos are the backbone of many Mexican red sauces. Their fruity, slightly tannic flavour is what makes this sauce taste authentically Mexican rather than generic chili pork.
Ancho Peppers

Ancho peppers give the sauce its deep red color. They are not spicy and don’t have a sharp taste — they are dried poblanos with a mild, chocolatey undertone.
- Why it matters: Anchors are responsible for the sauce’s gorgeous color and the earthy depth that rounds out the guajillo’s brightness. Together they are a classic Mexican pairing.
Cumin

Always a great partner with pork. Use powder form, not seeds — it marinates into the meat more evenly and the flavour is more evenly distributed throughout the roast.
- Why it matters: Cumin is the warm spice foundation of the rub. Without it the pork tastes flat. Don’t be shy with it — this recipe leans into the cumin intentionally.
Red Wine

A great way to tenderize the pork — it penetrates into the meat and adds a fall-and-winter depth of flavour. A Malbec or any full-bodied red wine works perfectly here.
- Why it matters: The alcohol in the wine breaks down muscle fibers during the long cook, resulting in a more tender final product. It also adds complexity to the sauce that water or stock alone cannot achieve.
Apple

Three apples, peeled and shredded. Adding apples is a great way to include fibre and natural sweetness that offsets the wine’s acidity and tartness.
- Why it matters: The natural sugars in the apple caramelize during cooking and help balance the smokiness of the peppers. The apple also adds another layer of tenderization — the malic acid breaks down protein similarly to how a citrus marinade works.
Slow Cooker

I use an Crock-Pot Slow Cooker or the slow cook setting on my Instant Pot 7-in-1. Both work perfectly. The slow cook method is what makes this recipe so hands-off — 90% of the time you’re just waiting for the cooker to do its magic.
- Why it matters: Slow cooking at low temperature for a long time breaks down the tough collagen in the pork shoulder into gelatin, which gives the sauce its body and the meat its silky, fall-apart texture.
How to Serve Pulled Pork

There are many ways to serve this slow cooker pulled pork:
- Bread — any bread works. Make a pulled pork burger, a torta, or sliders with small buns.
- Burrito — wrap in a large flour tortilla.
- Taco — serve on top of a corn tortilla for a pulled pork taco.
- Mash potato — serve with mashed potato and veggies, drizzled with the sauce.
- Poutine — deep fry fries, add pulled pork, black beans, cheese, and sour cream.
- Appetizer — bake thin baguette slices and serve the pulled pork with pickled onions.
For more Mexican-inspired recipes, try our Green Pozole (Pozole Verde) or our Easy Mexican Salsa Verde — both pair beautifully with this pulled pork.

Mexican Slow Cooker Pulled Pork

Easy tender and delicious pork with a Mexican sauce soaked and slow-cooked in an Instant Pot. I love serving this with tortilla, rice, or over mashed potatoes.
Print Recipe
Pin Recipe
Prep Time:10 minsCook Time:5 hrsServings: 6 people

Equipment
- Instant Pot or Slow Cooker
Ingredients

Pork Marinate
- 1 kg pork shoulder whole
- 3 tsp sea salt
- 1 tbsp paprika
- 1 tbsp cumin powder
- 1 tsp black pepper
- 3 tbsp canola oil
Mexican Peppers
- 2 guajillo peppers
- 3 ancho peppers
Liquid
- 1 cup red wine
- 3 apples peeled and shredded
- 1 white onion shredded
- 1 cup orange juice
- 2 tbsp vinegar
- 3 bay leaf
- salt to taste
Instructions
- Rinse and pat dry the pork shoulder with a paper towel.
- Mix the spices and salt together for the pork marinade. Rub the spice all over the meat. Let it sit for 15–30 minutes.
- Soak the Mexican peppers in hot boiling water. Place a plate or something heavy on top to keep the peppers fully submerged for 10 minutes.
- Break the top off the peppers and scrape the inside clean. Add all the peppers to a blender with 1/2 cup of water. Blend until smooth.
- Heat a pan with oil on medium-high heat. Place the pork shoulder in the pan and brown all sides.
- Set your slow cooker or Instant Pot to the slow cook setting on high for 5 hours. Place the browned pork shoulder inside and add all the liquids and Mexican pepper puree on top.
- Close the lid and open the valve (if using Instant Pot).
- After 5 hours, open the lid and use two forks to shred the meat apart. This allows the sides to soak up all the juices. Add salt to taste.
Frequently Asked Questions

Can I make this pulled pork without a slow cooker?

Yes. You can braise it in a Dutch oven in the oven at 300°F (150°C) for 4–5 hours with the lid on. The result is essentially the same — low heat for a long time is what does the work, regardless of the vessel. A Lodge Dutch Oven works beautifully for this.

What cut of pork is best for pulled pork?

Pork shoulder (also called pork butt or Boston butt) is the best cut for pulled pork. It has the right fat-to-meat ratio so the meat stays moist during the long cook. Avoid pork loin — it is too lean and will dry out.

How spicy is this Mexican pulled pork?

Not spicy at all, as long as you remove the seeds from the guajillo and ancho peppers before blending. Both peppers are mild when deseeded. The sauce is smoky, earthy, and slightly sweet from the apple and orange juice — not hot.

Can I use an Instant Pot instead of a Crock-Pot?

Yes. Use the slow cook function on your Instant Pot, set to high for 5 hours with the lid closed and the valve open. Alternatively, use the pressure cook function for 60–75 minutes on high pressure followed by a natural release — the texture will be slightly different but equally tender.

How do I store and reheat leftover pulled pork?

Store pulled pork in an airtight container with its juices in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a pan on low heat with a splash of water or orange juice to revive the sauce. Avoid microwaving on high as it can dry the meat out.

What do I do if the sauce is too thin after cooking?

Remove the pork from the slow cooker after shredding and pour the remaining liquid into a saucepan. Simmer on medium-high heat for 10–15 minutes until the sauce reduces and thickens. Pour it back over the shredded pork before serving.
June 30, 2022
The best savoury Easy Rosemary Beer Bread
This Easy Rosemary Beer Bread is the one recipe people always ask me about after they try it. No yeast, no kneading, no overnight fermentation — just one loaf pan and about an hour. The combination of rosemary, beer, and toasted walnuts gives it a depth of flavour that most people do not expect from such a fast bread. Slather it with fresh butter and a pinch of sea salt and you will understand why my aunt requests this every single time she visits.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

This post is all about no-knead bread with rosemary and beer — the best savoury bread that is super easy to make.

My Story

A few years ago when I was visiting an aunt from Texas, she showed me her large rosemary bush at the front of her house. She was very proud it grew so large on its own. She asked me to make something with it because she had so much. This artisan bread always brings me back to that day. She loves this bread so much that every time she visits me in Mexico she asks if I have time to make it — and now I just always show up with a loaf without her ever needing to ask.

Ingredients Deep-Dive

Ingredients

Flour

The recipe calls for all-purpose white flour. You can substitute whole wheat, but do not go 100% whole wheat — it will make the bread dense and heavy. A 50/50 blend of all-purpose and whole wheat gives you a slightly nuttier loaf without sacrificing the texture.
- Why it matters: All-purpose flour has the right protein content to give the bread structure without making it tough. Since there is no kneading here, the flour does all the structural work on its own.
Beer

One 12oz can or bottle of beer. Any beer works — lager, ale, stout. Each will give a slightly different flavour. A light lager gives a mild, slightly hoppy note. A dark stout gives a richer, almost caramel-like depth.
- Why it matters: The carbonation in beer acts as a natural leavening agent, working alongside the baking powder to give the bread lift. The sugars in the beer also contribute to the golden crust. Without the beer, you do not have this recipe.
Rosemary

Fresh chopped rosemary is preferred — 1 tablespoon. If using dried, reduce to 1 teaspoon. The recipe also works with dried dried rosemary if you do not have fresh on hand.
- Why it matters: Rosemary’s piney, woodsy aroma is the signature of this bread. It pairs perfectly with the malt from the beer and the butter on top. Fresh rosemary is more fragrant, but dried is perfectly fine in this recipe.
Walnuts

A quarter cup of chopped walnuts adds texture and a pleasant bitterness that rounds out the sweetness from the sugar.
- Why it matters: The walnuts give this bread a rustic, artisan quality. They create little pockets of crunch that contrast beautifully with the dense, tender crumb. Do not skip them.
Baking Powder

Three teaspoons. This is the primary leavening agent — no yeast required.
- Why it matters: Baking powder reacts with liquid and heat to produce CO2 bubbles that make the bread rise. Because we are not using yeast, the oven does all the heavy lifting. This is why the recipe does not need fermentation time — the chemistry is instant.
Loaf Pan

A nonstick bread loaf pan is all you need. I love mine from this nonstick loaf pan set — it comes in two identical pans, which is great for making double batches. The consistent size ensures even baking every time.
- Why it matters: This recipe is so hydrated that it needs to be contained in a loaf pan to hold its shape during baking. Unlike yeasted breads that can be shaped and hold themselves, this batter is more like a thick cake batter than a classic dough.
Stand Mixer and Baking Tips

For this recipe you will need a stand mixer with a dough hook. It makes the dough come together much faster. I personally use the KitchenAid 7 Quart Stand Mixer — it doubles as an assistant for pies, cookies, cakes, pasta, and more.

Oven Temperature

The oven needs to reach 350°F. Most breads require 400–450°F, but because we are using baking powder instead of yeast, the bread does not need that intense pull of heat. Lower and slower is the right approach here — it is closer to cake baking than bread baking.

Cut the Bread Only After It Is Completely Cooled

This is the hardest part. When the bread comes out of the oven, it is still cooking on the inside as it cools. Cutting into it too soon causes the inside to be undercooked and gummy, and releases all the moisture into the open air. Wait until it is fully cool — your patience will be rewarded.

If you love baking bread, try our Sourdough Bread, our Easy Homemade Focaccia, or our Fluffy Naan Bread.

Easy No-Knead Rosemary Beer Artisan Bread

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Pin Recipe
Prep Time:10 minsCook Time:50 minsTotal Time:60 mins

Ingredients
- 3 cups all purpose flour sifted
- 3 tsp baking powder
- 1 tsp salt
- ¼ cup sugar
- ¼ cup chopped walnut
- 1 tbsp fresh chopped rosemary or 1 tsp dried rosemary
- 1 12oz beer
- ⅓ cup melted butter for top of bread before baking
Instructions
- Preheat oven to 350°F and place the rack at the middle of the oven.
- Grease a large loaf pan with spray or butter. Set aside.
- Using a stand mixer with the dough hook attachment, place all the dry ingredients together. Mix for 1 minute.
- With the machine running on medium-low, slowly pour the can of beer into the batter.
- Place the batter into the greased pan and drizzle the melted butter on top. Run a knife along the edges so the butter touches all the sides.
- Place the pan on the middle rack and bake for 50 minutes until the top is slightly golden brown.
- Allow the bread to cool completely before cutting.
Frequently Asked Questions

Can I make this rosemary bread without beer?

Technically yes, but the result will be quite different. The beer contributes both leavening (from carbonation) and flavour (malt and hops). If you want to substitute, use sparkling water or club soda for the leavening effect, though the bread will be more neutral in flavour. Ginger ale can work as a semi-sweet alternative.

Does the bread taste like beer?

Not strongly. The beer flavour mellows significantly during baking — what remains is a subtle, slightly malty background note that pairs beautifully with the rosemary. If you use a very dark beer like a stout, you will taste it more. If you use a light lager, it is barely detectable.

Can I substitute the all-purpose flour for whole wheat?

Partially, yes. A 50/50 blend of all-purpose and whole wheat flour works well and adds a nuttier flavour. Going 100% whole wheat will make the bread very dense. If you want a lighter whole grain option, spelt flour at a 1:1 substitution produces a better texture than whole wheat.

Why does my bread come out gummy in the middle?

Almost always this is because the bread was cut before it was fully cooled. The interior continues to cook and set as the loaf cools on the counter. Cutting it hot releases the steam and moisture prematurely, leaving the crumb gummy. Wait at least 45 minutes after taking it out of the oven before slicing.

Can I add other herbs or mix-ins?

Yes. Thyme, sage, or a combination of herbs all work well. You can also add grated Parmesan or sharp cheddar into the batter for a cheesy herb bread. Sun-dried tomatoes and olives are another great combination. Keep add-ins to about 1/3 cup total to not overwhelm the structure.

How do I store this rosemary beer bread?

Wrap the cooled loaf in a clean kitchen towel or beeswax wrap and store at room temperature for up to 2 days. For longer storage, slice the loaf, freeze the slices in a zip-lock bag, and toast directly from frozen. Avoid storing in plastic wrap at room temperature — it traps moisture and makes the crust go soft.
June 24, 2022
Spicy Corn Dip With Manzano Pepper
Sweet, crunchy corn kernels coated in a creamy lime-spiked mayonnaise, studded with charred onion and the distinctive fruity heat of Manzano peppers — this dip disappears from the table faster than you can set it down. It is bold, fresh, and takes less than 30 minutes to make with only five ingredients.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

Spicy Corn Dip with Manzano Pepper Recipe

It is corn season and there are more ways to eat corn than BBQ corn on the cob with butter. This delicious spicy corn dip is so easy to make it will take you less than 30 minutes to prepare — and it only asks for five ingredients.

This is a must-make for your next party or family gathering. Anyone who loves spicy food will fall in love with this recipe. After making it, corn just might become your new favourite seasonal vegetable.

If you love spicy food, try our Easy Hummus Recipe or our Vegetarian Mango Soy Ceviche for more crowd-pleasing dips and sides.

Ingredients

Corn
- Why use fresh seasonal corn: Summer corn is at peak sweetness and starch content. The kernels have a satisfying crunch and natural juiciness that frozen or canned corn cannot replicate. Any variety works — sweet corn, rainbow corn, or the starchy white corn common in Mexico. Whatever is local and fresh is the right choice.
Manzano Peppers
- Why Manzano over jalapeño: Manzano peppers have a unique fruity citrus character with a moderate-to-hot heat level — roughly twice as hot as jalapeños. Their black seeds and thick flesh hold up perfectly in a cooked dip. The flavour does not overwhelm the corn; it accents it. If you cannot find Manzano, jalapeño is an excellent substitute.
White Onion
- Why cook it first: Raw onion has a sharp, aggressive flavour that competes with the other ingredients. Sautéing the onion in oil first softens its bite, releases its natural sweetness, and creates a gentle fragrance that blends into the dip instead of fighting it.
Mayonnaise
- Why mayo works here: Mayonnaise binds all the flavours together with a creamy, slightly tangy base. For a lower-calorie option, swap it for full-fat or low-fat plain yogurt — the result is tangier and lighter but still delicious.
Lime
- Why fresh lime: Lime adds brightness and acidity that cuts through the richness of the mayo. For a stronger lime flavour, zest the skin directly into the dip. Bottled lime juice will work in a pinch but lacks the aromatic oils of fresh.
Why You Will Love This Recipe
- Easy recipe — cook the corn, cut the kernels off the cob, mix everything together. Done in under 30 minutes.
- Crowd-pleaser — sweet corn is universally loved. Skip the Manzano peppers for a kid-friendly version.
- Goes with everything — a great side dish for backyard BBQs, summer parties, and family gatherings. The best potluck food to bring.
- Low cost — most ingredients are already in your fridge. Only the corn and Manzano peppers require a special trip.
Frequently Asked Questions

Can I use frozen or canned corn instead of fresh?

Yes. Frozen corn works well — thaw it first and pat it dry so it does not water down the dip. Canned corn also works in a pinch; drain and rinse it thoroughly. Neither will have the same natural sweetness or texture as fresh peak-season corn, but both are perfectly acceptable shortcut options.

How spicy is this dip?

With Manzano peppers it has a genuine kick — moderate to hot. Manzano peppers are roughly twice as hot as jalapeños. For a milder dip, use only half a pepper, remove all the seeds carefully, or substitute with a small amount of jalapeño. For a non-spicy version, skip the peppers entirely and add a pinch of sweet smoked paprika for colour instead.

Can I make this dip ahead of time?

Yes. You can prepare the corn and the sautéed onion and peppers up to a day ahead and store them separately in the refrigerator. Mix everything together with the mayonnaise and lime just before serving for the freshest result. Once fully assembled, it keeps well for up to two days covered in the fridge.

Can I serve this dip warm or cold?

Both work. Served warm right after cooking, the dip is comforting and rich. Served cold after an hour in the refrigerator, it is refreshing and bright. For a summer outdoor party, cold is the way to go. For a cosy winter side dish, serve it warm.

What is a good substitute for Manzano peppers?

Jalapeño is the closest in texture and heat profile. For something fruitier and hotter, habanero works but use much less — habaneros are three to five times hotter than Manzano. Serrano peppers are also a good middle-ground option: hotter than jalapeño with a crisp, green flavour.
Spicy Corn and Manzano Pepper Dip

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Servings: 6 people
Course: Side Dish
Calories: 170

Ingredients Method

Ingredients

6 corn or sweet corn
1-2 manzano peppers or jalapeno peppers
¼ white onion
½ cup mayonnaise or yogurt (fat free option)
1 large lime juiced
1 tsp salt to taste
black pepper to taste

Method

Wash and tear off the leaf of the corn if it has any. Cook the corn in their hot boiling water or steam it in an Instant Pot.
Boiling water: Boil the corn for 10 minutes.
Steam with Instant Pot: 10 minutes.
Meanwhile, sliced the onions in thick slices, and thinly sliced the manzano peppers. In a pan, heat 2 tsp of oil and fry the onion and manzano peppers until soft and fragrance. Place them in a heat proof medium size bowl.
Take out the corn and let it cool until it is ready to be handled. Use a sharp knife and cut the kernel off the corn. Place them in the same bowl with the onion and peppers.
Mix the rest of the ingredient together: mayonnaise, lime juice, salt and pepper. Can be serve hot or cold.
January 20, 2022
Crusty Artisan Purple Yam Bread Recipe
There is something almost magical about pulling a purple loaf out of the oven — the color alone stops people in their tracks. This no-knead artisan purple yam bread is strikingly beautiful, but the flavor is what keeps you coming back: a subtle floral sweetness from the yam, a shattering crispy crust, and a cloud-soft interior. And the whole thing comes together with five ingredients and zero elbow grease.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

In its most essential form, bread is just flour, water, salt, and yeast. But why go basic when you can jazz it up? This purple yam bread recipe is a perfect beginner project. The results are so impressive you will want to make it again and again.

A Note to First-Time Bakers

Have you been browsing Pinterest dreaming about no-knead artisan loaves? That day is today. This recipe is so easy that no one will believe it is your first time. The technique requires almost no active work — just some stretch-and-fold, an overnight fridge rest, and a hot Dutch oven. When you break this loaf open, the colors and textures will genuinely delight you.

Why You Will Love This Recipe
- No-knead, easy technique — simple stretch and fold, then the fridge does the rest overnight.
- Only 5 ingredients — you likely have most of them in your pantry right now.
- Gorgeous to look at — the natural purple color makes this the most impressive bread at any table.
- Unique flavor — the yam adds a subtle floral taste you have to experience to understand.
- Soft and chewy texture — crispy crust, moist interior — the dream loaf.
Ingredients

All-Purpose Flour
- Why it works: All-purpose flour is accessible and forgiving — proof that you do not need specialty ingredients for outstanding results. If you have bread flour, use it; the higher protein content produces a chewier, slightly more structured crumb. King Arthur’s organic bread flour is a good option. The quality difference is noticeable.
Purple Yam (Ube)
- Why it works: Purple yam is a starchy root vegetable with a subtle floral, vanilla-like flavor. It adds moisture that clings to the gluten network, so the crumb stays soft long after baking. It also provides the stunning violet color — no food coloring needed. Find it fresh at Asian grocery stores or as purple yam powder (ube) online for convenience.
Steam the yam for 15–20 minutes, let it cool on a plate to release extra moisture, then peel and mash smooth with a fork before adding to the dough.

Instant Yeast
- Why it works: Instant yeast activates without pre-dissolving and works reliably even in slightly cooler water. It is what gives the dough its lift and those beautiful air bubbles in the crumb. Anthony’s instant dry yeast packets come in 42 individual pouches — perfect for keeping freshness across multiple bakes.
Sea Salt
- Why it matters: Salt controls fermentation speed, strengthens gluten, and is the single biggest contributor to flavor in a lean dough. Use sea salt, not table salt — iodized table salt can slightly inhibit yeast activity. Celtic Sea Salt’s gourmet kosher grain is a great choice for both inside the dough and as a finishing sprinkle.
Lukewarm Water
- Why temperature matters: Warmer water (around 80–90°F / 27–32°C) activates yeast faster and speeds the initial rise. Too hot and you kill the yeast; too cold and the dough takes much longer to develop. Slightly warmer than your wrist is the right feel.
Professional Tips for a No-Fail Loaf

Pro Tip 1 — Read the Full Recipe Before You Begin

This bread is a two-day affair. Prepare the dough before bed, let it ferment in the fridge overnight, then bake the next morning. It requires very little active time but rewards readers who plan ahead.

Pro Tip 2 — Use a Stand Mixer

The stand mixer does all the mixing work so you truly do not need to knead. Use the dough hook at medium-low for 20 minutes. A KitchenAid stand mixer is a long-term kitchen investment that pays for itself across hundreds of bakes.

Pro Tip 3 — Measure by Weight, Not Volume

Bread baking is precise. Cup measurements vary widely depending on how loosely or tightly you pack the flour. A kitchen scale eliminates guesswork and guarantees consistent results every time. All measurements in this recipe are given in grams — follow them.

Pro Tip 4 — Use a Dutch Oven

A home oven cannot inject steam the way a professional bread oven can. A Dutch oven solves this by trapping the moisture released from the dough during the first 20 minutes of baking, which is what creates that shattering crust. The Lodge 5 qt cast iron Dutch oven is the one I recommend — it holds heat evenly and lasts a lifetime.

Pro Tip 5 — Bake at Full Temperature

Preheat to 475°F (245°C) with the Dutch oven inside. Bake covered for 20 minutes, then uncover for 30 minutes. The high heat is non-negotiable for a proper crust. Do not lower the temperature.

Pro Tip 6 — Master the Stretch and Fold

After the 3-hour bulk rise, gently deflate the dough and fold it: pull the two sides out and fold to center (like folding a letter), then pull the top and bottom and fold to center. Flip seam-side down and rotate the ball on the counter under your palms to build surface tension. Repeat three times total. This is what creates structure and the open crumb.

Frequently Asked Questions

Can I use purple yam powder instead of fresh yam?

Yes. Use about 2–3 tablespoons of ube powder mixed into the water before adding to the dough. The flavor will be slightly more intense and the color equally vivid.

What if I do not have a Dutch oven?

You can bake in a deep oven-safe pot with a lid, or place a metal bowl over the loaf for the first 20 minutes to trap steam. The crust will not be quite as dramatic but the bread will still be delicious.

How do I know when the dough has proofed enough?

After the 3-hour bulk rise at room temperature, the dough should have tripled in size and look bubbly. After the overnight fridge proof, it should have grown noticeably and feel cold and slightly domed in the container.

Can I add seeds or grains to this loaf?

Absolutely. Sprinkle seeds (sesame, poppy, sunflower) into the proofing basket before adding the dough. They will adhere to the crust during baking and add texture and flavor.

Why did my bread come out flat?

The most common causes are dead yeast (check the expiry date and water temperature), insufficient proofing time, or over-handling the dough during shaping (which pops the gas bubbles). Weigh your ingredients and follow the timing carefully.

Can I make this with sourdough starter instead of instant yeast?

Yes — this recipe adapts well to a sourdough approach. Check the how to make sourdough bread and how to make sourdough starter guides for reference. You will need to extend the fermentation time and adjust hydration slightly.
Rustic Purple Bread

Easy and beautiful loaf of bread made with purple yam. Crunchy and chewy on the outside and super moist on the inside. An fairly easy bread to make to impress anyone at the dinner table, and the best bread to wipe and clean off any sauces on the plates.

Print Recipe Pin Recipe

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 13 hours 20 minutes

Course: Bread
Calories: 175

Ingredients Equipment Method Notes

Ingredients

400 g all purpose flour (3 cups of all purpose flour)
310 g Luke warm water (307ml of Luke warm water)
160 g steamed and cooked purple yam (3/4 cup of cooked purple yam)
10 g sea salt (1 1/2 tsp sea salt)
2 g instant yeast (1/2 tsp instant yeast)

Equipment

stand mixer

Method

Wash and peel the purple yam. Put it in your steamer and steam for about 20 minutes until soft. Test it by poking it with a fork. If it goes in without effort it is done. If it requires force, then give it another 5-10 minutes.
In a stand mixer, attach the dough hook. Add the flour and water together and combine until a light crumble appears. Put a towel or plastic wrap over the top and let it rest for 30 minutes. This allow the flour to fully hydrate.
Meanwhile, put the fork in another bowl and mash it. Make sure all the big clumps are broken into smaller pieces. Don't worry if its not smooth, once it is in the stand mixer, it will break and smooth everything together. I sometimes like small chunks showing and are in the dough, so when it is baked, you can also see the purple yam pieces in the bread.
Remove the towel or plastic wrap from the bowl, and add the mashed purple yam, sea salt, and instant yeast. Adjust speed to medium low for 20 minutes. The dough afterwards will look sticky and very elastic like. Let it sit for 3 hours until it has tripled in size.
Dust the clean counter top with some flour, and carefully remove the dough on to the table. Gently deflate the dough, and give the dough the fold and stretch method. You're going to take the sides of the dough (imagine the dough is a face and you're going to pull the two ears of the face) stretch it out, and fold it where the nose is (the centre of the dough). Don't over stretch where you see the dough is tearing. Now you're going to take the top and bottom (top of the head and the chin of the face) and fold it again to the centre of the dough (the nose). Do this 3 times. Now flip it outside down (now the face is slapped onto the counter top) seaside down, and roll the dough around. You need to put some pressure at the bottom of the dough and pull the dough at the centre. You're going to feel some pressure and stretching of the dough (its honestly the best feeling when I do this part), and you're going to do this a few times until the dough becomes a beautiful ball. Do this 3 times.
Now you need to find a vessel to put the dough in the fridge. If you have a bread proofing basket – use it. If not, just a regular bowl but find one that fits the dough but also some space for it to grow slightly. Add a piece of parchment paper and pat it down to the shape of the bowl. Gently flour the bowl and place the dough seaside down (wrinkly face down). Put plastic wrap at the top of the bowl and let it sit in the fridge overnight: at least 12 hours.
When you're ready to bake, preheat oven to 475F/245C with the rack at the lower third. Insert the dutch oven with the lid on while it preheats. When the oven reaches the desire temperature, let the dutch oven sit there for an additional 20 minutes.
Gently lift the dough out of the bowl by lifting on the sides of the parchment paper, and place it on the counter top. Place another new parchment paper beside the dough, and gently flip the dough on to the new parchment paper. The seaside should be facing up now.
The goal here is to preserve and not disturb the air gas that can been developing in the fridge for 12 hours. the Less movement we can create when we place the dough into the oven, the better gas bubbles you'll get when you bake the bread. When the dough has been sitting in the fridge, all the gas built up is at the bottom of the dough which is the seaside is located. When we flip the bread upside down, the gas is invertiley at the top, so when we bake it at a high temperature, it will expand and get the beautiful air bubbles in the bread.
Carefully take the dutch oven out, and carefully by lifting the parchment paper place the dough inside the oven with the lid on top. Bake for 20 minutes.
After the first 20 minutes finished, lift the lid off and bake for an additional 30 minutes.
Lift the bread out and let it cool completely on a drying rack. You need complete air circulation around the bread, including the bottom. Let the bread cool off completely before indulging.

Notes
You can easily add seeds and grains to the top of the bread easily by placing the desire seed and grain to the proofing basket before you add the dough inside.
Love baking with fermentation? Try the Easy Homemade Focaccia Bread or the Savoury Rosemary Beer Bread next.
November 6, 2021
Goji Berry, Red Date and Chinese Yam Tea
This simple three-ingredient herbal tea has been part of my own routine for years, including through my pregnancies, with my doctor’s okay. Made with goji berries, Chinese red dates, and Chinese yam, it is warming and naturally sweet, and I drink it most days.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

This recipe came to me from my own Chinese medicine doctor. I drank it during and after my pregnancies, and these days I carry a full liter with me and sip it instead of coffee. That’s just my routine and what worked for me, not advice for anyone else.

Why This Tea Is Amazing
- My coffee swap: When I’d usually reach for a coffee, I make this instead.
- Not just for me: My husband drinks it too.
Important: Always consult your doctor or midwife before adding any herbal preparation to your routine during pregnancy or breastfeeding, or if you take any medication, including blood thinners.

Ingredients

Goji Berries
- Why they matter: The flavor is mild and slightly sweet — like a gentle raisin. A small handful is plenty; too many can overpower the tea.
Buy dried goji berries at any Asian grocery store or online: organic dried goji berries are easy to keep on hand for daily use.

Chinese Red Dates (Jujube / Hong Zao)
- Why they matter: They provide natural sweetness to the tea — no added sugar needed.
Look for them at Chinese medicine shops or Asian grocery stores. You can also find them on Amazon: dried Chinese red dates are available in resealable bags.

Chinese Yam (Shan Yao / Rhizoma Dioscoreae)
- Why it matters: The taste is neutral — almost imperceptible — which is exactly what you want in a tea you plan to drink every day.
Find it dried at Chinese medicine stores or online: dried Chinese yam (Shan Yao Huai Shan) is widely available.

Rooted in tradition: These ingredients have been used in Chinese home cooking and traditional remedies for centuries.

How to Serve and Store

I always recommend drinking this tea warm, never cold. Warm drinks are the tradition in Chinese medicine.

The longer the herbs steep in the bottle, the more flavor they release. That golden color deepens beautifully over the course of the day. I love using a 1L glass jar — it is large enough to hold a full day’s worth and elegant enough to bring anywhere.

Sweetener Options

I do not add sugar — the Chinese red dates provide enough natural sweetness. If you prefer a sweeter tea, add raw honey after brewing (never during boiling). A honey varietal set is a great way to explore different flavor profiles.

Where to Buy the Ingredients

Your best source is a Chinese medicine shop or Asian grocery store — the ingredients are common and affordable. If you do not have one nearby, all three herbs are available online. The links above connect you directly to reputable options.

***DISCLAIMER: I am not a doctor nor a healthcare provider. The information provided here is for educational purposes only and does not substitute for professional medical advice. Please consult your doctor or midwife before making any changes to your diet during pregnancy.***

Frequently Asked Questions

Can I drink this tea while pregnant?

Every pregnancy is different. Please consult your doctor or midwife before adding any herbal preparation to your routine.

Can men and non-pregnant women drink this tea?

Yes. My husband drinks it regularly.

How long can I store this tea?

Brewed and stored in a sealed glass jar in the fridge, this tea keeps for 2–3 days. I prefer to brew a fresh liter daily and carry it through the day warm in a thermos.

Can I add other herbs to this tea?

Yes. Common additions in Chinese medicine include dried longan fruit, lotus seeds, and wolfberry leaves. Start with the base recipe and experiment from there.

Does the tea taste bitter?

Not at all. The red dates provide gentle sweetness, the goji berries add a mild fruity note, and the Chinese yam is essentially tasteless. The overall flavor is light, slightly sweet, and warming — nothing like a bitter herbal medicine.

Can I use a loose-leaf tea infuser for this?

You can use a tea infuser to hold the ingredients if you prefer not to strain at the end, though the traditional method is simply to simmer everything loose in the pot and ladle it into your jar — the herbs sink to the bottom on their own.
Goji Berry, Red Date and Chinese Yam Tea

A warm tea of goji berries, Chinese red dates and Chinese yam, simmered for 10 minutes and sipped through the day.

Print Recipe Pin Recipe

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Servings: 1 litre
Course: Drinks
Cuisine: Chinese
Calories: 30

Ingredients Method

Ingredients

10-15 dried goji berries
2 dried Chinese yam
2-3 dried Chinese red dates
1 litre of filtered water

Method

Give the goji berries, Chinese yam and red dates a rinse in cold water.
Bring a pot and boil the 1 litre of water. Add the ingredients into the water in medium heat. cook for 10 minutes with lid on.
Serve into a heat proof bottle (I recommend glass), and enjoy through out the day. Serve warm.
Looking for more drinks from my kitchen? Try the Mixed Berry Smoothie with Pomegranate and Nopal or the Celery Juice.
November 5, 2021
Delicious Beer Gravy Honey Mustard Chicken 🍺
When the weather turns cool and the family is hungry, this Beer Gravy Honey Mustard Chicken is the recipe I reach for every time. It is one of those dishes that fills the kitchen with an irresistible aroma before it even hits the table — and with a total cook time of 40 minutes, it is weeknight-ready without sacrificing an ounce of flavour.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

Why You Will Love This Recipe
- Everyone loves it, including kids — when I have chicken in the fridge that needs to be used quickly, this is the recipe I always reach for. The kids love this dish, and they always ask for more sauce on their rice.
- So delicious — there is something magical about beer and chicken cooked together. The aroma is intoxicating and will draw people into the kitchen asking what you are making.
- Easy recipe — marinate the chicken, lay it on the skillet, and deglaze the pan with beer. In 40 minutes your meal is ready to be served and devoured.
Beer in the Gravy — Is It Safe for Children?

Short answer: yes. Because we are cooking the beer with the chicken, the alcohol burns off while the chicken cooks. All that remains is the beer flavour, which is mild. We are only adding half a can so it is not overpowering. You can always use a quarter of the can, or skip it entirely — the gravy is still delicious and thick without the beer.

Ingredients

Chicken

This recipe calls for chicken legs and thighs. Any part of the chicken works, but bone-in thighs and drumsticks are ideal because they stay moist and flavourful even with extended cooking. I buy the whole chicken leg and separate the thighs and drumsticks at home before marinating.
- Why bone-in matters: The bone adds flavour to the gravy and protects the meat from drying out. The skin also crisps beautifully in the cast iron skillet.
Honey and Mustard

We use salt and honey to marinate the chicken and mustard (both regular and mustard seed) in the gravy. Give the salt, honey, and mustard time to work into the chicken — a minimum of 15 minutes guarantees more flavour penetration. If you don’t have regular mustard, Dijon works equally well.
- Why honey: Honey breaks down when it contacts salt and chicken, turning from thick to a watery consistency that coats every surface. It caramelises beautifully in the hot pan and adds a sticky sweetness to the crust.
Beer

Beer tenderises the chicken and creates the base for the gravy. Use whatever beer you enjoy drinking. A light lager — like Modelo — gives a crisp, clean flavour that works well for children. Darker beers add more complexity but can be intense for kids.
- Why beer in the gravy: The beer deglazes all the caramelised bits from the bottom of the pan, which is where all the flavour is. It also keeps the chicken moist throughout the entire cook time.
Cast Iron Skillet

A cast iron skillet is the ideal pan for this recipe. It distributes heat evenly across the entire surface, which is critical for bone-in chicken that needs thorough cooking from all angles. Use a quality Lodge Pre-Seasoned Cast Iron Skillet — it browns the chicken perfectly and gets better with every use.
- Why cast iron: Even heat distribution means the chicken cooks consistently. The skillet retains heat well, so the temperature stays stable when you add the cold chicken to the pan.
If you love chicken recipes with bold flavours, try my Traditional Hong Kong Curry Chicken or Lemongrass Chicken Drumsticks for more weeknight-friendly options.

Frequently Asked Questions

What kind of beer works best in this recipe?

A light lager is the best choice — it adds flavour without being overpowering, and the alcohol burns off during cooking, leaving behind only the subtle beer taste. Modelo, Heineken, or any standard light lager works great. If you want a richer, more complex gravy, try a pale ale. Avoid very dark stouts for this recipe unless you enjoy a bitter, roasted note in the sauce.

Can I make this recipe without beer?

Yes. Replace the beer with chicken broth or apple cider for a similarly rich gravy. The flavour will be different — slightly less complex — but still delicious. The key is to deglaze the pan with a liquid that has some body and flavour.

How do I know when the chicken is fully cooked?

The internal temperature of the thickest part of the thigh should reach 165°F (74°C). Visually, the juices should run clear when you pierce the meat near the bone. The chicken should feel firm rather than rubbery when pressed. Drumsticks and thighs typically need 25-30 minutes total in the pan.

Can I use chicken breast instead of thighs and drumsticks?

Yes, though chicken breast tends to dry out more quickly. The beer in the sauce helps prevent this significantly. If using breast, reduce the covered cooking time to 15-18 minutes and check for doneness early. Keeping the lid on during cooking traps moisture and helps prevent drying.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the gravy. The chicken reheats beautifully and the gravy thickens further, making leftovers arguably better than the original.

Honey Mustard Chicken with Beer Gravy

This honey mustard chicken is a warm autumn dish perfect for your family. Delicious beer gravy swimming in the sweetness of honey and savoury flavour of the chicken.
Print Recipe
Prep Time:15 minsCook Time:25 mins

Ingredients

Chicken Marinate
- ½ kg chicken drumstick and thighs cleaned and pat dry, skin on
- 2 tsp sea salt
- 1½ tbsp honey
- 2 tbsp mustard
- ½ can light lager beer
Gravy Sauce
- 2 tbsp butter
- ½ white onion chopped
- 2 garlic clove minced
- 1½ cups water
- 3 tbsp mustard seed
- ¼ cup cream
- rosemary garnish
Instructions

Chicken Marinate
- In a large mixing bowl, add the chicken, salt, honey, and beer together. Mix evenly. Let it sit on the counter for at least 15 minutes.
To cook the chicken
- Put the skillet on medium high heat. Melt the butter and sauté the onion and garlic until softened, about 2 minutes.
- Carefully take the chicken with tongs and place it on the skillet. Reserve the beer marinate.
- Sear the surface of the chicken for 5 minutes each side until slightly brown.
- Once both sides are browned, add the reserved beer marinate along with the mustard and water. Put a lid on top and let it cook on medium for 25 minutes.
- For the last 5 minutes of cooking, take the lid off and add the cream.
- Place the chicken on a deep dish and pour the sauce over it. Garnish with fresh rosemary.
October 29, 2021