juliewn If I put the Christmas Mincemeat in a jar will it keep alright in the cupboard till Christmas!
juliewn,
Sep 24, 10:07am
Bumping. am away for a few days. Hope the recipes here from so many of us are enjoyed.
juliewn,
Sep 24, 11:33am
Hi Tracey. left you notes in the bread and make it at home threads. :-)
jenna68,
Sep 25, 1:42pm
Thanks julie. bumping this for another trader :o)
elliehen,
Sep 25, 10:57pm
Bumping for a poster's request for pickles and relishes.
jenner4,
Sep 26, 5:37am
I keep getting this The topic or post you requested does not exist
elliehen,
Sep 26, 6:02am
That refers only to the 'trademecooks' website which was discontinued, but most were saved by TradeMe member fisher on his website: http://www.e-ware.co.nz/downloads.htm
juliewn,
Sep 27, 11:14am
Bumping. for recipes for the summer.
juliewn,
Sep 27, 12:41pm
For apple chutney recipes. :-) .
bev00,
Sep 28, 9:56pm
Ta muchly for this inspirationalthread. Whatdelightful ideasjuliewn.loopydog has a Q for you :)
Cut solids in food processer, sprinkle with common salt and leave for 2 hours then strain well. Cover with vinegar, sugar, mustard and celery seeds. Cook until tender. Make thickning with 1/2 cup cornflour, 1 tsp tumeric, 1 tsp curry powder and 2 tsp mustard powder, mix with 1/2 cup cold water and thicken pickle then cook a further 5 mins. This is a lovely pickle to have with cold meats and in sandwiches.
mahairy,
Oct 2, 2:00am
TOMATO JAM Is Tomato Jam just another name for Tom Relish or chutney! If not. is there a secret ingredient that sets it apart! I recently tasted some 'tom jam' that i would have to say was addictive! I just couldn't stop stick my cheese sticks into the jar! Does anyone have any ideas and any recipes for 'tomato jam'. Thank you!
books4nz,
Oct 2, 2:19pm
I'd be interested in a recipe for tomato jam too . thanks.
jenna68,
Oct 3, 5:04pm
Up it goes julie, can you help with the Tomatoe Jam!:o)
floralsun,
Oct 4, 9:35am
Bumping so I can find these recipes again .
juliewn,
Oct 5, 12:56am
Hi Loopydog. I wouldn't keep it in a cupboard. due to the apple in it. It will keep well in a freezer. or if you want to make it on the day you make your Christmas mince tarts, that's fine too. it just takes moments to whizz together in a food processor. Use your processor to make the pastry, then wrap that in plastic wrap and set aside while you use the processor to whizz the fruit mince - no need to clean the processor after making the pastry. Makes for fast and easy wonderfully flavoured goodies.
juliewn,
Oct 5, 1:00am
Ps. Christmas Mince Tarts keep well in the freezer. so can be made in advance and frozen in a container. Take the amount you need out and keep covered with plastic wrap while they thaw for a few hours. Dust with icing sugar and serve. Or you can zap them on low in your microwave till only just warmed slightly - they can be very hot inside due to the sugar content of the fruit so just zap for a very short time. Dust with icing sugar and enjoy.
juliewn,
Oct 5, 12:33pm
Yum. those recipes sound wonderful Spongeypud I like recipes like yours that use cooking time to reach the required thickness - and that don't need flour or cornflour to thicken them. I find the flavour is much better when thickening isn't used. Thanks for sharing your recipes with us all.
juliewn,
Oct 5, 12:37pm
Hi Finky. are you looking for a recipe that keeps the capsicums in large pieces, or smaller pieces as in a pickle or relish! Let us know here so we can help. One way I've tried for using larger pieces, is to use the sweetish/vinegary dressing mixture of a recipe for Bread and Butter pickles, and use just capsicums - or capsicums with sliced onion rings, in that dressing to preserve them. Would that be of help! Cheers. Julie
juliewn,
Oct 5, 12:40pm
ps. what are the ingredients listed on the side of the jar you've purchased - if you like those capsicums, a recipe using the same dressing ingredients would give you a similar result, so would be a good starting point to find a recipe you like.
juliewn,
Oct 6, 11:12am
Hi Tracey *waves hello* :-) Wow. 700 posts.
juliewn,
Oct 7, 2:18pm
Hi Tracey. I haven't made tomato jam. though would think it would be similar to a tomato relish recipe, with the jam perhaps being a little smoother mixture than for relish. Hi Mahairy. my favourite tomato relish tastes good used with cheese, crackers, antipasto platters, etc. It's the Edmonds book recipe that I use - though I make some changes - check out the recipe from post 133 onwards. it's on page 3 of this thread. the relish is really tasty. and as I've written there, I don't thicken the recipe with flour or cornflour or anything else - so the result is a full flavoured relish. I hope this helps.
juliewn,
Oct 11, 11:52am
Hi Pickles. I bought a bottle of DYC spiced vinegar last week - it's pale and seems a lot weaker in flavour then previously. I've wondered about making my own vinegar - do you use leftover wine as a base for making vinegar! Would you share your recipe please. thanks. One of the Homegrown books published by NZ Gardener has a recipe for apple cider vinegar - when I have enough apples from our trees, I'll make that. it sounded good - would be lovely to have my own vinegar.
Hi Melford. That sounds delicious. can just imagine it with antipasto platters and summer barbecues. yum!
juliewn,
Oct 11, 2:08pm
Saving. :-) .
loopydog,
Oct 13, 3:32am
thanks juliewn i've just seen your reply re: mincemeat
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