A few years ago I made a lime marmalade but it was so tart that there was no way you could even just have a scraping on your breakfast toast. I tried putting a spoonful in cooking but eventually just threw it out and never made it again. My mother asked recently if I had made any lime marmalade because she really likes the Roses Lime Marmalade for breakfast. So the challenge was on. Rummaging through my old recipe folders I found this one that I had made 20+ years ago. I still had some limes … [Read more...]
Tomato and Peach Relish Recipe
Recently I have been trying some variations on my favourite preserves. This tomato and peach relish recipe was a good option as my tomatoes were very slow to ripen this year so using peaches to bulk it out meant that I could make my relish while I was home on a long weekend. 1.5 kg tomatoes, peeled and chopped 1 kg peaches, stoned, peeled and chopped 500g onions, peeled and chopped 2.5 cups brown sugar 1.5 cups vinegar 1 cup sultanas 2 tbsp grated fresh ginger 2 tsp crushed garlic 2 … [Read more...]
Four Berry Jam Recipe
I grow as many different berries as I can in my garden because they are so easy to grow, freeze really well, and are great for cooking right throughout the year. Sometimes I end up with only a small amount of each of the different types of berries left in the freezer, not enough to make anything specific with any of them. This year I tried making a Four Berry Jam recipe with strawberries, raspberries, blackberries and blueberries. The amount of each doesn't really matter and the end result is … [Read more...]
Indian-style Cucumber Relish Recipe
The cucumber pickles that I've been familiar with are bread and butter pickles (and gherkins of course) so it was great to find a new recipe to try. This is an East Indian-style cucumber relish recipe that uses cumin along with mustard seeds to give a different twist on the familiar. You can serve it just as it is with fish or chicken. If you mix it with yoghurt it becomes raita, a salad that is served with Indian food as a cool counterpoint to spicy dishes. 6 cups diced peeled cucumber … [Read more...]
Bread & Butter Pickles
Bread & Butter Pickles are always in my fridge as a "must have" ingredient for homemade burgers along with beetroot relish. They are pretty good with cheese and lettuce and some freshly baked bread. 3-4 telegraph cucumbers, very thinly sliced (about 12 cups) 4 large onions, peeled and very thinly sliced ½ cup salt 3½ cups sugar 4 cups white vinegar 2 tsp turmeric 1 tsp celery seed 2 tbsp mustard seed 4 cloves garlic, thinly sliced Place sliced cucumber and onions in a large, … [Read more...]
Making Home-made Cultured Butter
What on earth is cultured butter? Most of us will be familiar with what happens when you beat store-bought cream too much: it turns yellow and lumpy and leaves a liquid (buttermilk) behind - this is uncultured butter. This is the standard butter (sometimes referred to as sweet butter) that you buy from the shops (at least in this part of the world). Back in the old days (and now if you live on a farm), milk would be left out overnight to let the cream rise to the top of the milk. … [Read more...]
Mango Chutney
What better way to re-live holiday memories and transport yourself to India for an evening than to enjoy a curry served with your own delicious mango chutney. 2 mangoes, peeled and chopped (I used frozen mango) 3 apples, peeled and chopped 2 onions, peeled and chopped 1 red capsicum, chopped (I used frozen capsicum) 1 1/2 cups sugar 1/2 cup raisins 1/2 cup vinegar 1/4 cup chopped ginger 1 tbsp lemon juice 2 tsp curry powder 1/2 tsp cinnamon 1/2 tsp … [Read more...]
Spiced Beetroot Relish
This is a really tasty relish that you can make when beetroot are plentiful in the shops or, as I did, cook and grate beetroot in smaller batches when you have extra in the garden and freeze them to make relish later on. The recipe uses 500g of whole beetroot; I had about 750g of peeled and grated beetroot so I made double the recipe. The double recipe only made 5 small jars of relish. 500g beetroot* *You can use fresh peeled and grated beetroot or if you prefer roast the beetroot first … [Read more...]
Green Tomato Chutney
This recipe is a great way to use the green tomatoes that are invariably still left on your plants when you want to remove them to plant the winter vegetables. Or, as was the case for me this year, wanting to tidy up the garden before I went on my latest travels. You can scale the recipe up or down depending on how many tomatoes you have. The original recipe started with 5lbs (2 1/4 kg) - I have scaled it down to 1 kg of tomatoes, which gave me 10 of the 190ml jars I regularly use. 1 kg … [Read more...]
Feijoa Chutney
Feijoa season is upon us and trees all around New Zealand are dripping with fruit. If you are fortunate to have a tree or a supply of fruit then you are likely to be wondering what to do with them all. This recipe makes just a few jars of a very tasty chutney, but you can always increase the quantities if you want more. 3 cups feijoas, peeled and chopped 2 onions, peeled and chopped 1/2 cup sultanas 1 cup brown sugar 2 cups cider vinegar 1 tsp salt 1 tbsp curry … [Read more...]
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