Hi Tracey. :-). I hope all is well for you there . more storms here, and they're across the country again by the looks of the TV weather maps. keep safe.
juliewn,
Aug 3, 11:53am
bumpety bump. :-)
janny3,
Aug 4, 7:19am
tomato relish My old mum used to make this w/ only a few ingredients, such as tomatoes, onions, vinegar/lemon juice, sugar/honey and spices. It had no apple, raisons or anything extra & tasted so delicately tomato-ish.I'd put it in the blender for a wonderful home-made tomato sauce w/out all the artificial preservatives.Does anyone have a basic old-fashioned English-style recipe for this please!
juliewn,
Aug 4, 3:23pm
Hi Janny. this is my favourite Tomato Relish recipe - it's from post number 133 in this thread and is based on the Edmonds book recipe: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,
Aug 4, 3:24pm
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.
juliewn,
Aug 4, 3:25pm
Because there's no thickener added, I keep the mix simmering, stirring often, until it's as thick as I want. Remember that it will thicken further as the relish cools. I use the pop-top jars as tops for the relish - and put those on when the relish has just been put into the jars and is still very hot. As the relish cools, the lid will pop-down, giving a secure seal, which helps with the keeping of the relish.I hope this is of help. :-)
janny3,
Aug 5, 6:34am
thanks juliewn I didn't see the citrus chutney, so that will be very handy for all the grapefruit wasting on my neighbours lawn.I have 2 boxes of over ripe tomatoes, so they will be getting cooked up when I get home tonight.THANKS!
juliewn,
Aug 5, 11:45am
You're most welcome Janny. I hope you like your relish. cheers. Julie
juliewn,
Aug 5, 2:15pm
Bumpety bump. :-) :-)
katalin2,
Aug 5, 8:50pm
Hi Julie, sorry I don't know about the pickled lemons why the pulp is not used- I am inclined to use the whole lot although I have not made the above recipe. Hope you are surviving the cold wet winter.
m41,
Aug 5, 9:29pm
yah ! what a great idea , keep it bumped will come back later when kids are napping
janny3,
Aug 6, 2:41pm
Tomato relish excellent THANKS! All the solids went into the food processor as you said & unpeeled tomatoes.2TB not as much salt as yours.Added TB ea curry pwdr, mustard pwdr, ground cumin, coriander & turmeric plus 1/2 tsp ground cloves & 1/4 tsp cayenne.You're right about malt vinegar making it more brown. Let it simmer down slowly til it was as thick as I wanted w/out flour, then into the pop-top jars while still warm enough to ensure a good seal. Tasted great on a cheese sandwich.New batch tomorrow w/ cider vinegar instead.
juliewn,
Aug 6, 3:52pm
Hi Cathy. :-). thanks for your info about the lemon's. I'm a serious lemon lover - my family pretend to faint and do all sorts of crazy things if I bake something without lemon in it! lol. I'm really not that bad! We're getting persistant rain here - it's weeks since we had a day without some - or a lot - of rain. I spent a short time in my garden last Sunday - until the rain came again. I hope all is well for you there. :-)
juliewn,
Aug 7, 12:37pm
That's great Janny. :-) I haven't thought of using other vinegars. I bet it'll taste good.
janny3,
Aug 7, 2:12pm
Tastes great thanks I assumed the tomatoes are also cooked & not just the liquids. So left it all to simmer down to a thick enough consistency for bottling.Sealed jars when the relish was just warm & the pop tops went down nicely.Liquids & vinegar steamed out so fresh squeezed (sour) grapefruit juice from windfalls worked well until the tomatoes & onions had cooked enough.The relish is sweet w/ a pleasant piquancy from the vinegar/citrus juice but better tasting b/c of the extra salt quantity you advised (1/4 cup)THANKS!No chillies as you said.My mum's was an old Edmonds cook book recipe.
juliewn,
Aug 9, 1:04pm
Bumping for a rainy weekend. . anyone preserving or pickling or. ! I made Pear Ginger Jam a few days ago. will add the recipe soon.
juliewn,
Aug 11, 9:56am
Hi Janny. her recipe is probably the same as mine is based on the Edmonds recipe too. it sure makes a delicious relish.
juliewn,
Aug 11, 12:28pm
Pavlova. our favourite slightly crisp outer, with marshmallow inside. and it couldn't be easier to do. Everything goes in the bowl and you beat it all together for 15 minutes and it's ready to place on the tray. In a mixer bowl, place 3 egg whites, 1/2 tsp vanilla essence, 1 1/8cups sugar, 1 tsp cornflour, 1 tsp malt vinegar and 1/4 cup boiling water. Beat all together for 15 minutes. While it's beating, line an oven tray with baking paper. Heat your oven to 150°C. When the mix is ready, place in a pile in the centre of the tray, and spread out to form a circle about the size of a small dinner plate. Place in the oven and bake for 5 minutes, then without opening the door, reduce the oven temperature to 90°C and cook for 45 minutes. Again don't open the door at all. Turn the oven off and leave the pavlova in the closed oven till it's cold. Remove from the oven and slide onto a platter and decorate as you wish.
juliewn,
Aug 11, 12:29pm
If you want, you can bake the pavlova straight onto a round ovenproof platter (a microwave turntable is good) - without using baking paper, so it's already on the platter you wish to serve it on. makes it even easier. You can also make the pavlova well in advance of when needed, and freeze it in a container. it won't go hard due to the sugar content, and can be decorated straight from the freezer and served immediately. makes it an easy choice when preparing for parties or Chirstmas etc.
juliewn,
Aug 11, 12:30pm
You can use this recipe to make 6 individual pavlova's - spread them into saucer sized circles on the oven paper - or onto individual oven proof serving plates, and bake for 5 minutes at 150°C, then 20 minutes at 90°C. then turn the oven off and leave till cold. everyone then has their own pavlova. These are also easy to freeze. good for a night when you're home by yourself and "just feel like something else!".
juliewn,
Aug 11, 12:31pm
And. thanks to another trader who posted about doing this some time ago: You can use the individual pavlova's to makesurprises - when you spread them out before baking, make a hollow in the centre of each pavlova. While they're cooling in the oven, make an easy chocolate mousse - melt 125gms dairy milk chocolate and 25 gms butter in your microwave just till the butter is melted. The chocolate will look whole though it will be soft. Stir together till smooth. Add 1 tsp vanilla and the yolks of two eggs. Stir through well. Whisk the egg whites till stiff and fold them through the chocolate mousse - and voila - your chocolate mousse is ready. Cover with plastic wrap and chill till needed. When ready to decorate your pavlova's, place them onto individual serving dishes, place some chocolate mousse in the hollow in the top of the pav's, and cover the mousse completely with whipped cream, so the mousse is hidden, and decorate. When they're served, your guests will find the chocolate mousse surprise inside the pavlova. Yum!
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