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Post by ivyplus on Sept 19, 2007 8:34:56 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 I am happy when you like it. Sometimes I wonder shall I put it on the board it is so basic that I feel like a teacher and I don't want to do that. And I hope big O comes up with his mothers famous green tomato relish recipe. ;D
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Post by ivyplus on Oct 5, 2007 19:00:45 GMT 12
My daughter made danelion honey today and she told me it turned out perfectly. As soon as I get her recipe I will add it here.
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Post by ivyplus on Oct 13, 2007 19:40:05 GMT 12
Clarified ButterClarified butter is less perishable than ordinary butter. The milk solids and water are removed and that makes the butter more durable. Clarified butter looks golden-yellow. Clarified butter can be used for frying and sautéing. Method: Carefully melt unsalted butter in a large enough pot over low heat. The butter will start to foam and build a white foam which should be skimmed off with a spoon. The heat can be slightly increased and the butter carefully boiled till the milk solids will stick to the bottom of the pot and will start to get light brown. Remove the pot from the stove and let it sit a while. Then strain the golden yellow butter through a fine sieve or a cheese cloth into a clean jar. The jar should sit on wood that it doesn't break through the heat of the butter. Let the butter cool down and cover. Store in the fridge.
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Post by meandog on Jan 15, 2008 9:10:41 GMT 12
;D Its Blueberry season so I brought this up to the rear as it is well worth the effort. Can be made with frozen one if need be.
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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Post by ivyplus on Jan 28, 2008 8:41:16 GMT 12
We have heaps of apple cucumbers ripening at the moment. And I don't know if there is a good way of preserving them. Does anyone have a recipe, maybe chutney or some other ways of preserving them.
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Post by ivyplus on Feb 7, 2008 16:43:56 GMT 12
Made some Black Cherry JamI have a cherry stoner and de-stoned them first then I put the cherries in a foodprocessor and blended ithem till there were small bits. Cooked the cherries with sugar (500g cherries with 350g sugar) and used some agar agar to get the jam to set. The second lot I made with cherries and black currants and both taste wonderful and I eat them with bread or in joghurt. If you don't have a cherry stoner try the food processor with the plastic knife and pick the stones out by hand.
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Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
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Post by Dalbyj on Mar 10, 2008 14:47:41 GMT 12
;D Its Blueberry season so I brought this up to the rear as it is well worth the effort. Can be made with frozen one if need be. 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. I made this in the weekend, I doubled the recipe cos I had heaps of blueberries in the freezer - and I simmered it in the slow cooker. The smell was fantastic so I can't wait to taste it! Also did a plum sauce in the slow cooker, but I only had about 1kg of plums so it didn't make very much.
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Post by ivyplus on Mar 10, 2008 14:53:43 GMT 12
That sounds very devine Dalbyj. Unfortunately I don't have any blueberries but quite a few marrows. I wonder if there is a chutney for marrows. Dea would like tomato relish and big O told me that my green tomato relish is not as good as his mothers!!! Honestly he said that! Anyone recipies for red or green tomato relish.
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Post by meandog on Mar 11, 2008 5:49:15 GMT 12
Can't help with that one but my mother also used to make until I presented her with my sweet pickle recipe, and that became the favourite. I have posted the details of that somewhere in this section. ;D ;D
Ah ha! Its on page one.
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Post by ivyplus on Mar 11, 2008 11:19:29 GMT 12
Can't help with that one but my mother also used to make until I presented her with my sweet pickle recipe, and that became the favourite. I have posted the details of that somewhere in this section. ;D ;D Ah ha! Its on page one. I just printed this recipe. I wonder if I could leave the cauliflower out because I have none in our garden at the moment.
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Post by meandog on Mar 11, 2008 11:25:25 GMT 12
Yep just replace it with some other veges, so long as the total quantity is the same. ;D
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Post by ivyplus on Mar 11, 2008 11:28:05 GMT 12
Yep just replace it with some other veges, so long as the total quantity is the same. ;D Yes, I know what you mean. I like to use what we grow. Do you know how long these jars can be kept when they are sealed?
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Post by meandog on Mar 11, 2008 11:40:07 GMT 12
I have kept it for 2 yrs. But once opened I keep in the fridge, mainly to stop those pesky ants getting to it.
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