Hi everyone, I tried looking at the links to "tradeMe_Cooks" but they are not working, have they been disabled! Shame if they have!
cookessentials,
Dec 11, 2:44am
Just did a lovely apricot jam and something a bit different frommy usual - it was one from an earlier taste magazine and was from Morrocco - it had paper thin slices of lemon in it as well as the halved apricot kernels (6) and two fresh figs which can be omitted 9 I did not put them in) the colour is so rich and it has a lovely tangy flavour.
gilligee,
Dec 11, 4:41am
Sounds lovely. May we have the recipe please! Apricots seem to be appearing in the shops.
winnie231,
Dec 11, 10:49am
All recipes saved to the site TradeMeCooks can be downloaded via a link on the following website . you will find the link below the vege basket .
Apricot Jam Morooccan Style Ingredients: 1.5kg ripe apricots, halved, and 6 stones retained 1.5kg sugar 1 or 2 small, firm, pale-skinned lemons, washed 2 fresh figs, quartered (optional) ½ cup water
cookessentials,
Dec 13, 8:19am
Cont.
Place apricots and sugar in a large, non-reactive bowl. Use a hammer to open the apricot stones (don’t bash too hard or the kernel will be smashed).
Split kernels in half and add to bowl, discarding the hard shells. Slice most of each lemon very thinly, reserving the unsliced sections for later.
Add lemon slices and any pips to the bowl, and mix the contents of the bowl together, then cover and set aside overnight.
By morning, juices will have come out of the fruit. Add figs, if using, and stir mixture then pour it all into a large saucepan or preserving pan with the water.
Place over a medium heat for 5 minutes, stirring to prevent mixture sticking, while sugar dissolves. Increase heat to fairly high and boil for about 15-20 minutes until mixture just starts to thicken and the temperature reaches 105ºC.
cookessentials,
Dec 13, 8:21am
Cont.
Skim off any yellowy foam and remove pan from heat. Squeeze in the juice from the reserved sections of lemon and stir.
Carefully transfer preserves to hot, sterilised jars and seal. Alternatively, store in a covered container in the fridge if only keeping for a month.It seemed a bit runny when I out it in the jars, but it is really well set - the best i have seen! and a beautiful colour and a nice tangy jam - I did not put the figs in it though.
juliewn,
Dec 13, 12:27pm
Hi Pamela. :-). yum that sounds good. we love tangy tasting jam. I hope all is well for you there. :-) Have a lovely Christmas. Warm regards. Julie. and. bumping for Ruger2.
cookessentials,
Dec 14, 2:57am
Hi Julie, it is a really tangy jam - i am not sure what it would taste like with the figs 9 which you can omit and I did only because i did not have any) it is very firm in the jar and in fact I have just bought 2kg's more apricots to make some more - i have bought sealing wax for this lot so they last longer.We are flat out business wise which is great. Hope you have a great Christmas too, Pamela.
juliewn,
Dec 14, 10:50am
Hi Kiwi. I've not made meat paste - however would probably freeze it in small quantities. hopefully someone else will see your question and be able to help.
juliewn,
Dec 14, 10:50am
and bumping for Lovetoshop. :-)
juliewn,
Dec 16, 12:17pm
Bumping for Dom46 and for jam recipes.
juliewn,
Dec 17, 11:57am
Hi Pamela. :-). it sure sounds moreish. :-). That's great your business is going well - so well deserved too. Have a lovely Christmas. best regards. Julie
Use long thin skinned cucumbers, halve lengthwise then scoop out seedy part using a teaspoon. Cut cucumber flesh into small evenly shaped cubes. Put cucumber into a glass bowl. Sprinkle with salt and leave to stand for 30 mins. Drain and rinse discarding the liquid.
Place into a large saucepan with all other ingredients except cornflour. Bring to the boil, stirring constantly. Mix cornflour with a little extra vinegar and stir into cucumber mixture. Bottle as per normal.
This is quite a sweet pickle,great for on cold meats or just with bread and cheese. Very colourful and easy to make. enjoy!PS I had a bit of difficulty locating celery seeds and finally got some from the health food shop!
hawki1,
Dec 18, 8:38am
oops the onions are diced not died .lol
lynaire2,
Dec 18, 10:27am
Thank you will try this next. Just made the garlic pickles tonight, now the long wait for them to pickle.cant wait have heard they are so nice have tried them once before a long time ago thought.hope mine are just as nice.
juliewn,
Dec 18, 11:10am
Your Christmas Pickle sounds so good Hawk. thanks for sharing it. Hope you like the pickled garlic Lynaire. it's delicious. ps. I've noticed that the Chinese garlic sold in small bags in supermarkets tends to go greenish once it's pickled - it's not a problem - it just is a different colour to what might be expected. Enjoy your goodies.
juliewn,
Dec 20, 3:12am
Bumping for Christmas and summer goodies. :-)
joker13,
Dec 20, 3:16am
I just started making balsamic figs Soak 250g figs cut in half with 2 Tlbspns balsamic vinegar, 1/4 cup red wine vinegar and 2 Tlbspns muscavado sugar. Soak overnight then bring to a simmer add 1 T pinenuts a sprig of rosemary finely chopped and simmer until a jam like consistency. Put in clean jars that have been in a 130 Degree oven for 15-20 mins. Serve this with blue cheese on crackers
lynaire2,
Dec 20, 10:13am
Hi Juliewn Glad you told me or i may of thought i had something wrong they look nice and lemon shade at the moment just cant wait to get my teeth into them.Lyn
juliewn,
Dec 20, 10:22am
Hi Lynaire. they taste very good. specially with cheese and crackers, antipasto platter's, etc. Hi Joker. yum that sounds good.thanks for posting your recipe.
goodbooks,
Dec 20, 11:57am
Bumping. for the season.
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