Manukarose
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Post by Manukarose on Sept 30, 2006 12:37:43 GMT 12
Noticed we have ripe cape gooseberries right now ... we are going to make a relish from them, funny lil berries they are. Well not yet have a recipe but if you have one I'd appreciate it. And as the summer starts and progresses more and more produce will start to ripen.
So if you have some yummmy recipes for preserves and the like then share here.
I will have to post our yummy curried pickled onions, homemade tomato sauces and lotsa others.
Next to ripen in my yard would be the red plums.
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Post by ivyplus on Oct 1, 2006 16:08:38 GMT 12
Wow - where do you live. Our cape gooseberries died over winter and the plums only just started to flower. We had quite a cold winter. I love to make preserves myself but I don't have a recipe for gooseberry jam. But I have a recipe for cape gooseberry wine. If you are interested let me know. You would need 1kg berries.
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Manukarose
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Post by Manukarose on Oct 1, 2006 16:39:47 GMT 12
yeah i didn't expect them to be ripe either ... but the big tree up the back has heaps on the ground. Nooowwwww if I could get the recipe for Guiness (My friend won't part with it) I could swap it for a cape gooseberry wine recipe!!! mmmmmmmmm
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Post by ivyplus on Oct 1, 2006 16:49:52 GMT 12
yeah i didn't expect them to be ripe either ... but the big tree up the back has heaps on the ground. Nooowwwww if I could get the recipe for Guiness (My friend won't part with it) I could swap it for a cape gooseberry wine recipe!!! mmmmmmmmm I just checked my beer recipes and I don't have a Guiness recipe. Please try to get it of your friend that would be so good. While looking through the books I have found a birch sap wine recipe. We could swap that with him! Or does he need another recipe to give us his secret one?
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Manukarose
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Post by Manukarose on Oct 1, 2006 16:52:25 GMT 12
nahhh it'd have to be a real good one ... it was handed to him by this old irish guy - so it would be one worth having me thinks - he is moving back to wanganui in the next few weeks - so I'll see if I can hit him up. Maybe cook him a few meals for it!!! hmmmmm.... wondering whether that's a good idea - I'll give it some thought!
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Post by ivyplus on Oct 1, 2006 16:54:36 GMT 12
nahhh it'd have to be a real good one ... it was handed to him by this old irish guy - so it would be one worth having me thinks - he is moving back to wanganui in the next few weeks - so I'll see if I can hit him up. Maybe cook him a few meals for it!!! hmmmmm.... wondering whether that's a good idea - I'll give it some thought! That would be super!
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Post by meandog on Oct 2, 2006 7:32:28 GMT 12
Cape Goopseberries are a weed here, they even try to grow in the lawn. Made some awsome wine once out of them.LOL
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Post by meandog on Oct 2, 2006 7:39:10 GMT 12
Sweet Pickle
2 cups diced tomato
2 cups diced cucumber
2 cups chopped beans
2 cups peas
2 cups whole kernal corn
2 cups chopped onions
2 cups diced carrots
2 cups diced cauliflower
4 cups sugar
1 heaped tablespoon salt
2 tablespoons curry
2 tablespoons mustard
2 cups flour
malt vinegar
2 tablespoons tumeric
Method :
Cook all the vegetables together until tender. Strain off all water.
Add sugar and salt and enough vinegar to just cover the vegetables. Bring to the boil.
Mix flour to a paste with vinegar and add curry powder,tumeric and mustard.
Add to the vegetables and cook for a further 5 minutes,stirring so it won’t stick to the bottom of the pot. When cooled a little.
Put in sterilise jars and seal.
Note : This can be made from mixed frozen vegetables and add or delete some
vegetables depending on the time of the year. So long as the overall quantity is still
the same.
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Post by meandog on Oct 2, 2006 7:40:40 GMT 12
BLUEBERRY CHUTNEY
This is devine-spread on crackers with cheese or on meat sandwiches.
3 cups of blueberries (OK frozen ones) in a family size saucepan.
Add 1 large onion finely chopped
1 unpeeled apple finely chopped
2 cloves of garlic finely chopped
1 cup of sultanas
Add ½ teaspoon of each,cinnamin,allspice,curry powder and ginger.
¼ teaspoon of ground cloves, chilli powder.
½ teaspoon salt
1 cup brown sugar
¾ cup wine or cider vinegar.
Simmer 2 hours with the lid on.
Stir occassionally.
Bottle as usual makes only 2 jam jars but worth it.
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Manukarose
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Post by Manukarose on Oct 2, 2006 8:59:05 GMT 12
wowww meandog ud make someone a great wife!!!!!!!!
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Post by meandog on Oct 2, 2006 10:05:18 GMT 12
GARLIC SAUCE
1 large Onion
150 grams (or more) Garlic
2 tablespoons of whole Cloves
11/2 teaspoons ground Ginger
1 tablespoon Salt
250 grams Brown Sugar
1 kg Treacle
5 cups Malt Vinegar
½ cup Worcestershire Sauce
Mince theOnion and unpeeled Garlic and combine with remaining ingredients except
the Worcestershire Sauce,let stand over night.
Next day,slowly bring to the mixture to the boil and cook gently,uncovered for 1 hour,
stir ocassionally.
Rub the sauce through a sieve,then add the Worcestershire Sauce and pour into
sterilised bottles and seal.
Makes about 2 litres.
A perfect potent sauce for flavouring stews,casseroles,meat loaves etc.
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Post by ivyplus on Oct 2, 2006 10:06:15 GMT 12
BLUEBERRY CHUTNEY This is devine-spread on crackers with cheese or on meat sandwiches. 3 cups of blueberries (OK frozen ones) in a family size saucepan. Add 1 large onion finely chopped 1 unpeeled apple finely chopped 2 cloves of garlic finely chopped 1 cup of sultanas Add ½ teaspoon of each,cinnamin,allspice,curry powder and ginger. ¼ teaspoon of ground cloves, chilli powder. ½ teaspoon salt 1 cup brown sugar ¾ cup wine or cider vinegar. Simmer 2 hours with the lid on. Stir occassionally. Bottle as usual makes only 2 jam jars but worth it. Thanks a lot meandog I have written down your recipe and certainly will try it. We have some blueberries growing.
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Post by ivyplus on Oct 2, 2006 10:12:03 GMT 12
I wrote down this recipe too but I don't know what treacle is. Could you help me?
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Post by ivyplus on Oct 2, 2006 10:17:38 GMT 12
The last few years we grew heaps of beans and I dried them. Before you dry them they should be blanched (= boiled for about 2 - 3 minutes). I store the dried beans in a jar. Today for lunch we will have them. Here the recipe: Stir a chopped onion in some butter or oil and add 2 - 3 liters of water and salt. Put the dried beans in it and boild for about 1 hour. Add bones or a piece of ham for a nice taste. Serve with potatoes. I have never seen dried beans to buy here. We eat them in Switzerland as a national dish. Here a photo of the beans in the jar.
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Post by meandog on Oct 2, 2006 12:44:21 GMT 12
Treacle is in tins at the supermarket beside the Golden Syrup. It is a sort of molassess very dark in colour and thick like Golden Syrup.
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Manukarose
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Post by Manukarose on Oct 2, 2006 12:47:54 GMT 12
Ewwwwwww GASSSPPPPPP GOES GREEN AND FLAKES OUT!!! Knew there was a reason I hated beans!! TAKE 'EM AWAY!
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Post by ivyplus on Oct 2, 2006 14:37:45 GMT 12
Ewwwwwww GASSSPPPPPP GOES GREEN AND FLAKES OUT!!! Knew there was a reason I hated beans!! TAKE 'EM AWAY! No, they are sooooo yummy. Shall I send you some to try?
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Post by ivyplus on Oct 2, 2006 14:49:39 GMT 12
Treacle is in tins at the supermarket beside the Golden Syrup. It is a sort of molassess very dark in colour and thick like Golden Syrup. Thanks a lot for the information. I have never heard it before and will check it out next time we go shopping.
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Post by meandog on Oct 7, 2006 10:00:40 GMT 12
I will definitely be making this again the season.
PLUM CHUTNEY 1 kg plums (stones removed) 1 cup brown sugar 2 cups malt vinegar 25 grams garlic 2 tablespoons ground ginger 1 tablespoon salt 2 teaspoons of freshly ground black pepper 350 grams sultanas 1 onion finely chopped Stone the plums & place in a large saucepan with brown sugar & vinegar. Cook gently for 30 mins until plums are soft. Add peeled & chopped garlic, onion,ginger,salt,pepper & sultanas. Boil gently for 1 hr until mixture is thick. Place in sterilised jars & seal. Makes about 1 1/2 litres
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Post by cc on Nov 1, 2006 9:16:58 GMT 12
Roasted Golden Queen Roast Chutney
Ingredients
MAKES 3 MEDIUM JARS
500g roasted peaches and juice (see below) 1 large onion roughly chopped 3 gloves garlic (1 teaspoon crushed) 1 red chilli finely sliced 1/2 cup Chelsea soft brown sugar 1/2 cup cider vinegar grated rind and juice of 1 lemon 100g dates 100g sultanas 100g glacé ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom
Method
Mix all the ingredients except the cinnamon and cardamom and leave overnight in a covered glass or china bowl. Add the cinnamon and cardamom, mixing well. Bake for 1 1/2-2 hours at 180°C, stirring regularly. Try not to break up the peach segments too much, although this does happen. Remove when thick, glossy and starting to caramelise (watch carefully). Spoon into sterilised jars and seal. Leave at least 1 week before eating. Store in fridge when opened
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