bumping as I need plum ideas please.Many are splittin and I dont want to waste
allurs,
Jan 2, 4:21pm
is there any chutney or jam recipies that use raisins! thanks
juliewn,
Jan 3, 4:05am
Hi Cameron. gherkins make a really nice Bread and Butter Pickle - or you can use the dressing from that to preserve your gherkins whole. my book with this recipe is packed away currently - however there are recipes which will help in Trademe member Fetish's website "Trademe cooks". literally thousands of recipes from these threads here in Trademe are saved there. you can join the site or browse and copy recipes. Here's the link to the pickles section: http://trademecooks.11.forumer.com/viewtopic.php!t=139 There are pickled gherkin, bread and butter pickles and other recipes there. Hope this helps.
juliewn,
Jan 3, 4:10am
ps. gherkins can be used in place of cucumber's in any pickle recipe. enjoy trying new goodies. :-)
juliewn,
Jan 3, 4:17am
Hi Mum3NZ. plums bottle really well, to use over the year for crumble's, sponge puddings, on cereal etc. If you've not bottled fruit before, Fetish has transferred the posts I wrote to her site. this is the link for the preserving section: http://trademecooks.11.forumer.com/viewtopic.php!t=325 - Also, plums make very nice sauce. like tomato sauce, except made with plums - it's tangy and delicious used with bbq's, etc. anything tomato sauce is used for. Chutney can be made from plums too. I'll include the link here to Fetish's website for where plum sauce and chutney's are saved. for chutney's: http://trademecooks.11.forumer.com/viewtopic.php!t=119 and there are several plum sauce recipes here: http://trademecooks.11.forumer.com/viewtopic.php!t=124 Enjoy your goodies. I'm thinking of you - my plum tree has enough plums for eating this year - will be enough to preserve etc., next year. I can't wait!
juliewn,
Jan 3, 4:22am
Hi Allurs. raisins are quite often in chutney Fetish has a number of recipes in her chutney section - here's the link for that: http://trademecooks.11.forumer.com/viewtopic.php!t=119 Any recipe that has sultana's in it can have raisins used in place of sultana's. To find a recipe with raisins in her site, this will help: Have the chutney page on your screen - or a thread open in Trademe, etc. (This works on any internet page) On the lower left of your keyboard, hold down the control (Ctrl) key, and at the same time press the letter "F". A box will pop up. Type a word you're looking for - ie "raisin" and click next. and again. until you find what you're looking for. or you've found all the threads or posts with that word in. Not on that page! Go to the next one and repeat. makes it easy to find any thread or posts in a thread that you're looking for. Cheers.
juliewn,
Jan 3, 4:27am
Hi Crangran. hopefully you've found a recipe you like. I'm sorry - I didn't think about Fetish's site when I replied to your post recently - her site will have recipes there too. this is the link to the pickles page: http://trademecooks.11.forumer.com/viewtopic.php!t=139 I've found cucumber's or gherkins can be used in any recipe that has either of them in - and cucumber can also replace courgette's in pickles too - giving a lovely flavour also. I hope this helps.
allurs,
Jan 3, 9:41am
Hi, juliewn, did have a nosey for any recipys etc found 1! thanks for your help tho!
books4nz,
Jan 4, 1:37am
Bumping bumping so I can save some of these recipes.
juliewn,
Jan 4, 6:11am
Hi Allurs. that's great. :-) Enjoy your goodies. Cheers. Julie
cameron-albany,
Jan 4, 1:17pm
thanks for the gherkin help juliewyn! those suggestions sound fab
juliewn,
Jan 4, 7:48pm
You're most welcome Cameron. :~) Enjoy your goodies. :~)
sclaredy_cat,
Jan 5, 5:39pm
bump for 2534 :o)
jot99,
Jan 5, 7:30pm
Quince My OH loves quince jelly and I have a recipe, but can someone tell me when you pick them! How do you tell they are ripe etc. Guess I should throw this at the gardeners too. Lol
juliewn,
Jan 6, 4:33am
Hi Jot. it's a while since I made quince jelly - - it sure is delicious. one of the ways to tell is by smelling the fruit - they'll have a nice fragrance when they're ripe. enjoy your goodies. :-)
juliewn,
Jan 6, 4:33am
Bumping for Kiwigoldie . hope this helps.
jot99,
Jan 6, 1:53pm
Thanks juliewn I got an answer from the gardeners too! I have to wait a while as they apparently get quite big and fall off the tree when ready.
timetable,
Jan 6, 2:22pm
pickling gerkins: I found the best way to do them was to prick them all over with a fork - about 2 times on each 'side' and then packe firmly into a jar and pour over the same brine mix that you would use for pickled onions.leave covered for 3 days and tip the jar up and down each day.then rinse off well, pat dry, repack into another jar and cover with your pickled onion mix - works a treat!we used to grow at least 6 plants at a time and i never ran out of gerkins - it was great!
juliewn,
Jan 7, 4:34am
Hi Timetable. I've never thought of using a pickled onion type recipe for gherkins - now you've inspired me - and I'll do that next time. Thankyou for posting how to do them that way. Cheers. Julie :-)
juliewn,
Jan 7, 4:41am
Bumping for Mammagools :-)
mum3nz,
Jan 7, 4:21pm
Thanks Juliewn for the help re plums.As many of the plums were slitting I chucked them in the frezzer so am going to stick with usin them for crumbles, muffins etc as Im guessin I cant preserve them since I froze them
ams7,
Jan 7, 7:01pm
Juliewn Would you be able to post the tomato relish recipe from the Edmonds Cookbook that you mentioned above.I must be the only person in New Zealand who doesn't have the Edmonds Cookbook.Thanks.
maitredee,
Jan 8, 12:28am
bump for pickle request
juliewn,
Jan 8, 4:48am
Hi Ams. here 'tis. I do change some things in the recipe, and will post the changes I make after the recipe, which is: 12 large tomatoes, 4 large onions, 1 handful salt (I use common salt which is best for preserves, and 1/4 cup), 500gms brown sugar, 1 tablespoon mustard (powder), 1 tablespoon curry powder, 2 heaped tablespoons flour, 5 chillies. Vinegar (I use white vinegar to give a result that is more red than brown) Cut tomatoes (peeled) and onions into four or more pieces. Sprinkle with salt and leave overnight. Next day, pour off liquid and put into preserving pan with sugar and chillies. Add enough vinegar to cover. Bring to the boil. Simmer 1 1/2 hours, stirring occasionally. Mix flour, curry powder and mustard to a smooth paste with a little cold vinegar. Add to mix and whisk in well. Boil 5 minutes. Put into sterilised jars and bottle when cold.
juliewn,
Jan 8, 4:49am
Ok. this is what I change - - my ingredients are: 12 large tomatoes, 4 large onions, 1/4 cup common salt, 500gms brown sugar, 1 tablespoon mustard powder, 1 1/2 tsp curry powder.I leave the skins on the tomatoes, so the goodies in the skin are still in the relish. I cut the tomatoes and onions into smaller pieces - or use a food processor to chop them. You'll see that I use 1 1/2 tsps of curry powder - and I add that and the mustard at the beginning of cooking. I don't use the chillies at all, or any flour or other thickener, as I feel it reduces the flavour of the ingredients, and a better and nicer flavour is achieved without the flour.
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