Tahini dirtbag

Tahini dirtbag Girl in the kitchen

20/08/2026

PICKLE RESTOCK!!

For all my salty savoury kings and queens out there - making your own pickles is deceptively quick and easy. I like to prep bigger batches all together, but another nice option is to make a big batch of brine, and just pickle when you feel like it (the brine works for hot or cold pickling, but the texture/colour may be different depending on what you’re pickling).

Here’s what I made today:
- Pickled gherkins with dill/garlic/peppercorn/horseradish/jalapeno
- Daikon with garlic and beetroot (Ideally this should be with turnip, not daikon)
- Daikon/carrot pickle for bahn mi
- Celery pickle with horseradish and pul biber chili
- Pickled cherry tomatoes with dill/garlic/peppercorns/jalapeno

BRINE RECIPE - AKA 321 PICKLE:
- 750ml water
- 500ml white wine vinegar (6% acid, dont use the super super cheap ones because they taste awful)
- 250g sugar
- 1tbsp fine salt
(I actually ended up making a double batch, any leftovers can be stored in a glass jar at room temperature indefinitely)
Bring to a boil and stir until the sugar/salt have dissolved.

METHOD:
Prep your washed veggies by slicing into your desired shapes, and salting heavily. Leave for 15-20 minutes to allow the salt to draw out water. Drain off excess water, and fill your veggies (or fruits!) into clean, sealing jars (I’m using my faves by ). Add in your extras (eg. Peppercorns, bay leaves, garlic, chili, fresh or dried herbs, horseradish, etc), and top up with hot or cold brine, making sure everything is fully submerged. Seal, and store in the fridge. Allow to sit for minimum 2 days before eating, and enjoy!!

19/08/2026

Juiciest T-Bone Steak You'll Ever Make! 🤤🔥

Green sauce (no real measurements, sorry! It is based on chimichurri but I didn't want to call it that because I added some untraditional things)
- big bunch of parsley, chopped
- small bunch of coriander, chopped
- 1 clove of garlic, grated,
- zest of one lemon
- juice of 1/2 lemon
- a lot of nice olive oil (I'm using honest toil)
- red wine vinegar
- salt
- chili flakes
This can take a decent amount of salt/vinegar/lemon because of how much oil you need, so don't be afraid to taste it a few times and reseason it until it's punchy enough.

Sumac onions:
Slice a red onion as thinly as you can. Season with sumac, flaky salt, , and olive oil, and allow to marinade for at least 30 minutes. Add some picked parsley leaves right before serving.

Slice your potatoes lengthways, and put in a pot of cold salted water. Bring to a boil and cook for 7-8 minutes until knife tender. Drain and return to the stove over a low heat to allow the potatoes to dry fully. Toss in a generous amount of olive oil and salt - today I also added garlic powder, paprika and black pepper. Cook in a preheatedd airfyer (or oven) at 210C for 25-30 minutes, untuil golden brown, shaking half way through. Have a good day 🌞

06/08/2026

‼️🚨KITCHEN TOUR PART 2🚨‼️

01/08/2026

Part 2 of the pickle restock - taste test!!

I really like all of these to be honest - I will make a few small adjustments to my next batch, including cold brining the
gherkins and adding some bay leaves (tannins = crunch) but
overall I'm very happy 🌞

Also very open to ideas about how to use my pickles tomatoes!! The flavour is intense but great, they are very umami rich - and when you bite into them it's a LOT. Happy pickling!! 🥒

30/07/2026

Day in my life - ceramics edition 🌀

Doing a voiceover is so hard!! Sadly I didn't get to pick up any of my pieces today, but I'll try to film another session at some point with trimming, glazing, and some finished pieces :)

30/07/2026

‼️🚨 KITCHEN TOUR🚨‼️

29/07/2026

Keeping it pretty simple today!!

This was a bit of a fridge clear out - and of course everyones fridges are different - so I would encourge you to think of this as a base, and to be flexible with different add ins/toppings! This kept very happily in the fridge for 3 days.

Butter beans (I'm using today)
Baby romaine
Roast Chicken
Croutons
———
Pickled celery
Coriander
Chimichurri
Yogurt
Sumac oinions
Salt, pepp, evoo

For example, pickled celery could be replaced with pickled jalapenos or cornichons!! Sumac onions can become raw or pickled red onions!! Use whatever herbs you have lying around. Toasted panko instead of croutons, a pesto dressing, or gremolata instead of chimichurri. You get the idea. Have a good day 🌞

29/07/2026

This is roughly what I eat for breakfast, when I have time (and when I eat breakfast)

- 2 eggs, scrambled
- avocado on sourdough
- pickled onions (usually | just have a big batch already made, but if I don't this is a quick way to make a small amount)
- cottage cheese
- cherry tomatoes
- coriander
- lime juice, salt/pepp, chili oil, hot sauce
I was also supposed to sautée some kale but I FORGOT :(

26/07/2026

Back to basics Chives cooking tutorial ep 1?

Got a few requests for videos that focus a little more on fundamentals/basic technique. Definitely NOT claiming these are a 10 or even close, but hopefully this will help people looking to improve a little.

Inevitably, you will get a couple of bigger pieces or accordions, if you care you can just pick out the ugly ones with a tweezers at the end!! If you’re really chasing that 10/10 from rate my chives, you can also roll up bundles of chives in a little paper towel to hold them, but I don’t bother with this on the day to day. My top recommendations are:
- learn to sharpen/hone your knife
- practice push cutting (in my first real kitchen job, my head chef really encouraged me to retrain myself to push cut instead of rocking, and I think over time it allowed my knife skills to improve a lot)

Lmk if there’s anything specific you’d like tips on!!

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