The Veils Edge Apothecary Cooks

30/09/2026

Celebrating my 4th year on Facebook. Thank you for your continuing support. I could never have made it without you. 🙏🤗🎉 Happy Cooking and love you all 💖💖💖

29/09/2026

So Adam has been on a health kick with no snacks and soft drinks, low carbohydrate (I'm as impressed as you are!) only water, coffee and juices if he feels like it :-) He's been getting creative when I'm going through my cookbooks so he's picked his favourites where we've been cooking together ❤️ Salmon with asparagus, mash and a lemon, garlic, dill, mustard and white balsamic sauce and tonight's fried chicken with a collard Greens made from spinach instead :-D I had the best discovery that you can eat a WHOLE bowl of of the greens and its delicious 🤣😍 10/10 would do again ❤️ Happy Cooking :-)

18/09/2026

Happy Friyay!! :-D Adam came home with some salmon and a request for dinner- so of course, I made up a new recipe and Scott McKellar was on our tasting panel :-D The salmon was simply sprinkled with dill on the flesh and Celtic sea salt on the skin to make it extra crispy :-) The sauce was a simple combination of garlic cooked in olive oil, white balsamic reduction, lemon juice, a touch of dill and Dijon mustard to combine :-) Excellent Friday Football dinner and ready in about 10 minutes :-) Happy Cooking :-) 💞💞💞

30/08/2026

Check out our gorgeous friends page- absolutely beautiful lady inside and out as well as an incredible chef! :-) Happy Cooking 💖https://web.facebook.com/profile.php?id=61593748089978

The food I create is made with love and full of flavour.
I hope you love these recipes.

24/06/2026

Our first lot of ginger bug fermented sodas graduated to the fridge today and I'm loving the natural colours they've come out with :-) 😍 I've also discovered a really easy way to get Luc and Adam interested in fermentation- just leave the ginger bug on the bench, let curiosity get the better of both of them and answer all relevant questions 🤣 I'd really recommend this because it's just so much fun 🤣💖 Happy Cooking :-) 💖

19/06/2026

Success!! Welcome Boris the 2nd (buckwheat sourdough starter) and Rita (rye sourdough starter) to our kitchen :-) 💖 I'm very happy that I didn't kill these ones 🤣 I've put our two Barb jars in the fridge and our discard is on the bench to be used tomorrow afternoon :-) I started up another ginger bug, a chickpea sourdough starter and I'm so excited to cook with the fresh spinach and cherry tomatoes I scored today :-) Recipes will be up tomorrow evening and if you're in Port Macquarie- we'd love to see you at the Apex BBQ out the front of Petbarn :-) 💖 Happy Cooking :-)

18/06/2026

Fermented and functional iced teas for the evening :-) I started off my ginger bug, Bev last week and today it was time to make our sodas up :-) 💞 One of my favourites is blue butterfly pea, lavender, and ginger lemonade (which also happens to be fantastic for migraines) so that was first followed by a rose and elderflower ginger soda. :-) the ginger, rosehip, Rosella and hibiscus blend takes a bit more time to steep as well as the peppermint and ginger which was our final blend for the night :-) 💖 The finnish lemonade recipe I made is smelling excellent and Luc thought the idea of "burping" the sodas was hilarious- so I've told him he can do that next time with Adam (might have to video that- send help everyone 🤣) I'll put the method that I used for the ginger bug up tomorrow, and the process for the tea is simply steep and cool :-) Happy Cooking 💖

12/06/2026

Friday night kitchen fun - "Ferment it" night :-)

We've been having so much fun with our "from scratch" week including making our own sourdough starter (Barb) ginger bug (Bev) and learning things the hard way (my poor buckwheat sourdough - rip Boris 🤣) :-)

So tonight - we used our sourdough discard to make up pizza bases for tomorrow, started off our rye and buckwheat sourdough starters again, carried on like an idiot when Beverley bubbled up before she was fed, and started up a lemon and honey fermented soda based off a Finnish recipe (Luc hates soft drink but loves Finland so fingers crossed it's acceptable!) 😍

Our Elderberry and Elderflower infused honeys are tasting wonderful and have taken on the distinct floral flavour and colour of the elderberries as well :-)

I'm planning to be "booklocked" with study for the next few days- so I've made our favourite soba noodle salad with ponzu dressing made from fresh lemons from John's tree, cucumber, carrot and baby spinach :-)

Have a wonderful weekend and Happy Cooking :-) 💖

05/06/2026

Tonight's "Eff it Friday" recipe is the "Pizza filo" :-)
We had some left over filo pastry from making spanakopita some layered the pastry in a greased pan and heated the oven to 200 degrees:-) We layered cheese, pizza sauce and fresh basil on the first layer, Danish salami and pizza sauce for the second layer, topped it with basil, Swiss brown mushrooms, olives and more pizza sauce and cheese. To finish it off- we simply folded the filo pastry over the mixture (with wet hands) and then popped it into the oven for 30 minutes. :-) Happy Long Weekend and hope you all have an incredible time :-) Happy Cooking :-) 💖

03/06/2026

English muffins turned out great- I rose them overnight in the fridge and then let them come to room temperature during the day to bake at night, resulting in a very airy texture :-) I skipped the polenta on the outside because I forgot it 🤣💖 The two extra rolls have been wrapped in baking paper and stored in the freezer for future baking :-) Luc was a little sniffly yesterday- so I made a elderberry and elderflower infused manuka honey, because he'll always accept a cup of tea and it's a great way to get nutrients in :-) I also impressed myself by making the worst tasting but effective detox bitters (nettle, apple c***r vinegar, himalayan salt and psyllium husk) which Adam has refused to touch and I need a full glass of water stirred in to stomach them 🤣 Happy Cooking 💖