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Post by ivyplus on Aug 27, 2007 21:19:12 GMT 12
Lemon and Carrot Marmelade250g thinly sliced lemon 250g shredded carrot 1 litre water 1kg sugar Mix the lemon, the carrot and the water. Cover and allow leave over night (avoid an aluminium pot). Cook in a covered saucepan, bring to the boil, and then simmer for about half an hour or until tender. Add sugar and simmer until it completely dissolves. Boil rapidly until setting point. Foam which is building up on the jam should be removed. The easiest is to use a spoon. Try a little on a cold plate to see if it is set. It may take 15 – 30 minutes to boil till setting point. Pour into clean, hot jars, cover with lid and screw it down tightly. Leave for about 1 minute upside down.
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Post by ivyplus on Aug 29, 2007 20:29:58 GMT 12
Spreadable ButterOne of my friends has problems with cholesterol. She received the following recipe. It contains less cholesterol than pure butter and it is lower in calories. It stays soft even in the fridge. She says she can spread it on bread much thinner than real butter. She also uses her home made spreadable butter for baking and cooking. 500g soft real butter 200ml sunflower oil or olive oil The sunflower oil contains less cholesterol than olive oil. 200ml cold tap water Put the soft butter in a mixing bowl and mix till it is a soft consistency. Add slowly the oil mixing on a medium to high speed all the time. Then add the water and lower the speed otherwise it will splash around. After a while the water has emulsified with the butter and oil and you can get the speed up again. She stores the spreadable butter in glass jars. No food smells can get to the butter. This spreadable butter only takes about 10 minutes to make and tastes like butter. Tonight I have used it with some herbs and garlic as a garlic spread for garlic bread. This butter can be stored for about 1 week. Otherwise just make smaller batches.
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Post by meandog on Sept 5, 2007 9:16:32 GMT 12
Seems to be the same recipe as marmalade further up the page. LOL.
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Post by ivyplus on Sept 5, 2007 9:18:48 GMT 12
Seems to be the same recipe as marmalade further up the page. LOL. Senior moment ;D ;D (I have just deleted the 2nd one) Thanks Meandog!
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Post by manuela on Sept 14, 2007 8:50:09 GMT 12
Ivy & O, we just opened up the jar of Raspberry Gelee.... fabulous! thanx heaps (the fig jam was ALL mine and I ate it within 3 days)
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Post by ivyplus on Sept 14, 2007 9:20:28 GMT 12
Ivy & O, we just opened up the jar of Raspberry Gelee.... fabulous! thanx heaps (the fig jam was ALL mine and I ate it within 3 days) I am happy that you like it. The fig one is a bit special and I could imagine children don't really like it. The other day I found a recipe for Vogelbeerenpaste. Do you know what Vogelbeeren are in English and do they grow here? I miss rosehip jam and I started growing heaps of roses which have rose hips. And rosehip tea I miss too. When I left my country I grew up in I started to miss things I never thought I would. It took years to find replacements or how I could make it myself. Celeriac is one of the things I started growing now. All others in my family don't like it. Do you have a recipe of celeriac salad. You could buy the best celeriac salad at Migros. YUUUMMMMM!!!
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panda
New Member
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Post by panda on Sept 15, 2007 9:50:13 GMT 12
Good morning all Have had a great time trying out these wonderful recipes. Had delicious carrot and lemon marmalade on wholemeal bagels this morning - can highly recommend that marmalade recipe, so easy too. I will certainly be making more. Another winner is the Blueberry Chutney, while I haven't opened the sealed jars yet, just had to finish off what wouldnt fit in the jars and another recommended and easy recipe. Thank you to those who kindly share, I for one really appreciate it, and so does my family. Regards, Panda
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Post by ivyplus on Sept 15, 2007 19:21:59 GMT 12
Good morning all Have had a great time trying out these wonderful recipes. Had delicious carrot and lemon marmalade on wholemeal bagels this morning - can highly recommend that marmalade recipe, so easy too. I will certainly be making more. Another winner is the Blueberry Chutney, while I haven't opened the sealed jars yet, just had to finish off what wouldnt fit in the jars and another recommended and easy recipe. Thank you to those who kindly share, I for one really appreciate it, and so does my family. Regards, Panda I am glad you liked the jam. I make it regularely and like it too. It's a nice gift too. Do you like cooking and baking?
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Post by OasisNZ on Sept 15, 2007 19:26:34 GMT 12
Good morning all Have had a great time trying out these wonderful recipes. Had delicious carrot and lemon marmalade on wholemeal bagels this morning - can highly recommend that marmalade recipe, so easy too. I will certainly be making more. Another winner is the Blueberry Chutney, while I haven't opened the sealed jars yet, just had to finish off what wouldnt fit in the jars and another recommended and easy recipe. Thank you to those who kindly share, I for one really appreciate it, and so does my family. Regards, Panda You're welcome Panda, and we would love to see some of your favourite recipes.
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panda
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Post by panda on Sept 18, 2007 19:47:07 GMT 12
I am a recipe junkie !! ;D ;D I will certainly post some of my favourites during the holidays, getting the computer from the children will be the problem I was thinking about the carrot marmalade that it could be nice with chopped ginger and/or a splash of whiskey !! I will have to experiment during the hols. Happy cooking everyone Panda
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Post by ivyplus on Sept 18, 2007 19:54:30 GMT 12
I am a recipe junkie !! ;D ;D I will certainly post some of my favourites during the holidays, getting the computer from the children will be the problem I was thinking about the carrot marmalade that it could be nice with chopped ginger and/or a splash of whiskey !! I will have to experiment during the hols. Happy cooking everyone Panda That sounds very yummy. Let me know how it turned out. I have received a recipe for the Richemont Fachschule in Switzerland how to make jelly lollies. I couldn't find a recipe on the net. The lollies are made from fruit juice. If it does work out I will put the recipe on here. I thought I might even try it with my home made wine. That would be wine lollies then! I love to experiment with cooking
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Post by meandog on Sept 18, 2007 19:55:55 GMT 12
;D ;DI luv that carrot and lemon ,marmalade. To add spirits to it would need to be done when only warm otherwise you lose the spirit. Or is that o.k? Alcohol evaporates at a lot lower temperature than water. ;D ;D
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Post by ivyplus on Sept 18, 2007 19:59:04 GMT 12
;D ;DI luv that carrot and lemon ,marmalade. To add spirits to it would need to be done when only warm otherwise you lose the spirit. Or is that o.k? Alcohol evaporates at a lot lower temperature than water. ;D ;D Same will happen when I make wine lollies. I have to heat it to 104oC (by their recipe) and there wont be any alcohol left.
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panda
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Post by panda on Sept 18, 2007 20:01:32 GMT 12
Thanks Meandog, I will keep that in mind when experimenting. I only intend to pop in just enough to add flavour, can't have anyone heading off after breakfast in danger of failing a breath test !
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Post by OasisNZ on Sept 18, 2007 20:16:03 GMT 12
Thanks Meandog, I will keep that in mind when experimenting. I only intend to pop in just enough to add flavour, can't have anyone heading off after breakfast in danger of failing a breath test ! ;D
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Post by meandog on Sept 18, 2007 20:21:27 GMT 12
I am amused with people that make these Vodka jellies and pour the spirit into boiling liquid. It only needs to be blood warm to add it, as it still needs refrigeration before the jelly sets. LOL. ;D
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Post by ivyplus on Sept 18, 2007 20:33:51 GMT 12
Today I made feijoa jelly from my frozen feijoa juice. No alcohol added! It is amazing how this jelly has a pinkish clear colour when finished. Feijoa JellyWash the feijoas and peel. Use the fruit to dehydrate and the skins to make jelly or use the whole fruits roughly chopped to make the jelly. Place the skins into a large preserving pan and cover with water. Bring to the boil and then simmer for about an hour or until the skins are soft and pulpy. Carefully transfer the hot mixture to a jelly bag and allow the mixture to drain for 1-2 hours. Do not squeeze the pulp. (Now add lemon juice if wanted). Measure the feijoa juice and return to a clean saucepan and add ¾ cup sugar for every one cup of juice. Stir slowly over a moderate heat until the sugar has dissolved. Bring to the boil and boil rapidly until a setting test is given. Skim off any scum as it rises. Once the bubbles have subsided, (stir in the mint, if wanted). Bottle into hot sterilised jars. Seal and label when cold. If I have too much of this feijoa juice I freeze it and make jelly on another day. Variation: add some lemon juice or mint.This jelly can be made the same way by cooking quinces. I design a label on the computer for every preserve and print it out. Usually the business card size is perfect. I cut the labels out and brush the back with some milk and stick them onto the cold jars. This makes the labels very easy to remove later.
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Post by ivyplus on Sept 18, 2007 22:13:36 GMT 12
Most of you will know how to sterilise jars for preserves. There are different ways to do it. I do it this way.
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Post by ivyplus on Sept 18, 2007 22:30:00 GMT 12
I hope no one is offended that I write the step by step instructions. It is for the booklet for my children. (They might even think it is stupid how I write it)!
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Post by meandog on Sept 19, 2007 6:48:19 GMT 12
;D I am not offended Ivyplus, in fact its a bit of a learning curve for me, some of your hints are new to this fella and I am taking note. LOL. ;D
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