Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
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Post by Dalbyj on Nov 22, 2006 15:14:53 GMT 12
Ivyplus!!! I'm loving your Green Tomato Relish ... may I please have the recipe? ;D
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Post by ivyplus on Dec 28, 2006 13:42:22 GMT 12
TOASTED MUESLI (I store this in a jar so I put the recipe in this thread)
5 cups oats (and/or bran, wheat germs... other flakes) 1 cup crushed nuts (inclusive sunflowers, pumpkin seeds, linseeds, poppy seeds) 1 - 2 tablespoons cinnamon (I even add some anis powder) 1/2 cup oil 3 - 5 table spoons honey Heat oil and honey in a large enough pot to combine all the other ingredients. When oil and honey are heated mix all ingredients together. Spread on a baking tray and bake at 125oC for about 30 minutes or until light brown. Stirring occasionally. Cool and add: 1 cup (or more) cut dried fruits and sultanas. Mix and put in airtight container.
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Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
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Post by Dalbyj on Jan 3, 2007 13:54:06 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. I made this and it is sooooooooooo yummy! I even used a bit as a salad dressing, very very tasty! Thanks Meandog!
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Post by meandog on Jan 3, 2007 15:57:27 GMT 12
Great to hear it was what you enjoy, just lets know if I can give you any others. Mind you I do have heaps that I have not tried myself. I am a bit of a magpie and collect recipes to try, but I feel I would need to live to 400 yo and tried one per day to get thru them all. LMAO.
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Post by ivyplus on Jan 4, 2007 9:43:23 GMT 12
Ivyplus!!! I'm loving your Green Tomato Relish ... may I please have the recipe? ;D Sorry dalbyj I didn't see this post earlier. And unfortunately I have lost ALL my recipes and pictures when my computer broke down a few months back. It was silly from me to rely on the computer and not saving the data onto Cd's!
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Post by meandog on Jan 4, 2007 10:13:00 GMT 12
GREEN TOMATO CHUTNEY 2 kg green tomatoes 500 gms finely chopped onions 250 gms sultanas 3 tablespoons mustard seeds 1 tablespoon ground allspice 1 tablespoon salt 2 1/2 cups of white vinegar 500 gms white sugar Combine all ingredients in large saucepan and bring to the boil, stir until sugar has dissolved. Cook gently uncovered for 1 1/2 -2 hours, until liquid has evaporated and tomatoes have pulped. Place in sterilised jars & seal. Leave at least 2 months before using. Makes about 3 1/2 litres. Note I have not tried this one so no responsibility.LOL.
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Post by ivyplus on Jan 4, 2007 10:16:23 GMT 12
Cheers MD! I will take this one into my recipe book (written one!!!) I don't trust those computers anymore!
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Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
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Post by Dalbyj on Jan 4, 2007 13:03:18 GMT 12
Thank you! I will definitely give that one a try!
and thanks for reminding me, Ivyplus, that I have a lot of files that need to go onto disc!
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Post by meandog on Jan 10, 2007 13:10:35 GMT 12
GRAPEFRUIT CHUTNEY "The sweeter the grapefruit the better for this intriguing bittersweet chutney. It will be quite liquid, but should thicken on standing. 1 kg grapefruit pulp 2 tspns ground cloves 1 cup malt vinegar 750g sugar 250g raisins 50g brazil nuts, finely chopped Prepare the pulp from the fresh grapefruit. In a saucepan combine the grapefruit pulp, ground cloves, vinegar, sugar and raisins. Bring to the boil stirring to dissolve the sugar, then simmer gently, uncovered, for about 1 hour, until fairly thick. Add the finely chopped brazil nuts. Heat to boiling, then allow to cool, stirring occasionally. Spoon into clean jars and seal. Makes about 1.5 litres"
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Post by ivyplus on Jan 16, 2007 9:05:24 GMT 12
I had a recipe for fejioa jam but I lost it when my computer died! Does anyone know this recipe. The jam (jelly like) was made from the skins of the fejioas. They were cooked and then strained and the jelly looked slightly pink. It was such a good recipe!
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Post by meandog on Jan 16, 2007 10:03:22 GMT 12
You have got me on this one, but I imagine the same rules would apply as apple jelly and perhaps add some other fruit as well if you wish. I am not sure of the amount of pectin in feijoa's. Just Googled Feijoa Jam and there are heaps to choose from did not have time to find one that uses the skins,but I am sure something will turn up.
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Post by meandog on Jan 29, 2007 9:39:43 GMT 12
I had a recipe for fejioa jam but I lost it when my computer died! Does anyone know this recipe. The jam (jelly like) was made from the skins of the fejioas. They were cooked and then strained and the jelly looked slightly pink. It was such a good recipe! Someone has put up a recipe in your thread over yonder, Ivyplus.
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Post by ivyplus on Jan 29, 2007 9:59:02 GMT 12
I had a recipe for fejioa jam but I lost it when my computer died! Does anyone know this recipe. The jam (jelly like) was made from the skins of the fejioas. They were cooked and then strained and the jelly looked slightly pink. It was such a good recipe! Someone has put up a recipe in your thread over yonder, Ivyplus. Thanks a lot Meandog. I have just replied to it.
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Post by meandog on Mar 10, 2007 8:49:10 GMT 12
;D Ivyplus, I have opened your jar of Lemon & Carrot marmalade, talk about goody goody yum yums. LOL ;D
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Post by ivyplus on Mar 10, 2007 9:13:47 GMT 12
;D Ivyplus, I have opened your jar of Lemon & Carrot marmalade, talk about goody goody yum yums. LOL ;D Hello Meandog! How are you? O just told me that you are in. I am happy that you like the jam. Lately I was soooo busy. It's the time of the year. The garden needs attention and I am preserving a lot. This shows how much I go out lately!
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Post by meandog on Mar 10, 2007 9:30:14 GMT 12
Well you are long over due for a break, relax, get some of the others to do it while you put the feet up. Swig on a few of your homemade wines. LOL.
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Post by meandog on Mar 11, 2007 8:40:08 GMT 12
I have noticed on another forum, people have difficulty obtaining wide holed funnels for filling their jars with their jams etc. Well I got around this by using one of those gravy boat jugs. Does an excellent job with no spills down the side of the jar. I used an ordinary cup to fill the gravy boat jug. ;D
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Post by meandog on Mar 29, 2007 7:51:24 GMT 12
Got a recipe from Chelsea yesterday for Blackberry and Banana jam. This sounds a nice combination, so if anyone would like it I can post it in here.
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Post by ivyplus on Mar 29, 2007 8:50:13 GMT 12
Got a recipe from Chelsea yesterday for Blackberry and Banana jam. This sounds a nice combination, so if anyone would like it I can post it in here. Hello Meandog! I would love this recipe. I grow blackcurrants and picked and froze them. So I have some ready to try!
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Post by meandog on Mar 29, 2007 8:53:49 GMT 12
Blackberry and Banana Jam Ingredients MAKES 3 MEDIUM JARS 3kg blackberries 3kg Chelsea white sugar 1kg over-ripe bananas Method Mash blackberries in a large saucepan with a potato masher. Boil for 20 minutes over a medium heat. Add the sugar and continue to boil for 15 minutes more, then add mashed bananas. Bring to the boil and test for setting. Pour into sterilised jars, seal and label.
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