Hi Everyone. Just a note while we're away. hope all is good for you all. Cheers. Julie
treenie3,
Feb 9, 8:04am
bump for more fab info!
juliewn,
Feb 11, 10:58am
Pickled Red Cabbage. this is just divine! Cut a firm red cabbage into fine slices - or thick slices if you prefer. Sprinkle with plain (not iodised) salt and leave 24 hours. Drain well through a colander or similar. Heat spiced vinegar (use the DYC spiced vinegar or make your own). Place the well drained cabbage slices into hot sterilised jars (pop top jars are good as they'll reseal - cover the lids with water in a saucepan, and bring to the boil. Simmer for 10 minutes to sterilise them. ) Fill the jars to the top with the hot spiced vinegar and place the lids on. Leave till cold - the lids will pop down to seal the jars. Once cold, wash the outside of the jars to remove any vinegar, and keep for at least a week before using. Tastes best chilled. yum!
phalo,
Feb 13, 1:42am
bumping cos I can. heheh
juliewn,
Feb 16, 12:05pm
Bumping for summer harvesting. and creating fabulous goodies to enjoy.
juliewn,
Feb 17, 4:48am
Bumping for Racheal and Meegs. Hope this helps.
susieq9,
Feb 17, 9:29am
Tomato relish. time again.Made 14 jars today. And still tomatoes on the vine. Hope to get to them before the birds do!
juliewn,
Feb 18, 3:15am
Bumping for Dibble35 :-)
jenner4,
Feb 19, 12:27am
this is such a good thread
jenner4,
Feb 19, 2:15am
Have just cleaned up from making Tomato relish with 12 lg tomato's , still hot but we made cheese scones at the same time and eating now with the relish, yum yum yum
elliehen,
Feb 19, 2:47am
I just put my freshly-made relish on Vogel's toast with mashed avocado :)
lchareg3,
Feb 22, 7:16pm
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gerry64,
Feb 22, 10:52pm
Want to make some good old fashioned tomato sauce like my Nana used to make but it is so hot over dont fancy having it bubbling away on the stove top - could I use my crockpot
ffloss,
Feb 24, 2:04am
Please has anyone got Alison Holsts' recipe for Apricot jam done in the microwave!
juliewn,
Feb 26, 10:37am
The New Zealand Gardener magazine has a 2008 Get Growing campaign for New Zealanders - anyone can register to be sent free weekly emails about growing and preserving the goodies you grow. This is the link to sign up if anyone would like to: http://www.nzgardener.co.nz/
juliewn,
Mar 11, 11:55am
Bumping for Yuuhoo. :-)
cookessentials,
Mar 11, 9:34pm
I love these threads that are set up for specific things like preserves or bread or cakes and baking, it makes it so much easier to find recipes that way.
I used white grapes last week to make grape and mint jelly to have with lamb.
Place as many grapes as you want in a pan, just cover with water, and bring to a simmer. Simmer until the grapes are cooked through. Place a jelly-bag or a piece of muslin or cheese-cloth, or a double layer piece of fine-mesh net curtaining, over a bowl, and pour the mix carefully in. Tie the top of the cloth in a knot around a wooden spoon or long piece of wood or similar, and lift it to sit over the upturned legs of a chair or similar - so the bag of fruit isn't touching the bowl beneath, and the liquid can drip from the fruit into the bowl.
Cover the whole lot loosely with a tablecloth or fabric, and leave overnight or at least several hours, so the juice drips out. Don't squeeze the bag, or the resulting jelly will be cloudy.
Next day, place a small plate in your freezer or fridge to chill to help with checking setting. Pick mint, wash, shake well and leave to dry in a sieve. Pour the juice into a pan and bring to a boil. Add a little sugar to your taste - I used brown to enhance the flavour, and about 1/3rd cup to 1.5 litres of juice. Add a little vinegar - I used apple cider vinegar. malt, white, white wine, etc. are all good. Adjust flavour to your taste with extra vinegar if needed.
Bring to a boil and test for setting after 5 minutes by placing a little of the mix on your chilled plate. Place in the freezer or fridge and leave a few minutes. While that's cooling, chop your mint finely and set aside. Test by turning the plate on its side - if a crinkly top shows, it's ready to bottle, or if you run your finger through the centre, and the sides of the jelly don't run together from where your finger went through the jelly. Mine took 5 minutes only from boiling - it set very quickly. Add the chopped mint, bring back to boiling. Pour into hot sterilised jars, place lids on and leave to cool. Delicious. tangy and minty.
juliewn,
Mar 19, 9:04am
Hi. I've tried making tomato relish in a crockpot, however it took a lot longer. You'll need to keep the lid off once boiling, otherwise the condensation caused by the method of cooking will mean extra liquid will go into the sauce. If you want to make the sauce when it's cooler, wash and leave your tomatoes to drip dry in a colander or sieve, weigh them for the amount required in your recipe, place in a bag and freeze them till the weather is cooler. Thaw in the pot you'll make the sauce in, drain off half the liquid and discard and make your recipe as usual. Mark the bag with the quantity of tomatoes you've included, so you'll know it's the right amount for a particular recipe.
juliewn,
Mar 19, 9:06am
Hi. bumping this so someone can help.
juliewn,
Mar 19, 9:51am
My favourite Pickled Onions.
Peel onions and place in jars - when making a lot, I do this outside on our BBQ table, on a breezy day, and sit so the wind is going past me from one side of me to the other. and on. and it takes all the eye watering stuff away!
In each jar, place 2-4 tsps brown sugar (or honey if you prefer), and 2 or 3, or up to a tsp of whole black peppercorns. Fill with cold vinegar, place lids on and you're done. Leave two weeks before using.
Crunchy and just delicious.
I use malt vinegar - you can also use white or spiced vinegar. You can also add some whole cloves or whole chillies for a hotter, spicier result.
Medium to large onions can also be used. peel and cut into thick rings, place in layers in jars and make as above. When using them, one circle will fit a slice of bread.
juliewn,
Mar 20, 12:12pm
Hi Smp. the TrademeCooks website has the way I find best to preserve feijoa's - which taste very good preserved! This is the link to the preserving part of the site, http://trademecooks.11.forumer.com/viewtopic.php!t=325 The feijoa part is almost half way down the page. Hope this helps. Happy Easter :-)
I wish there was a way of searching the thread, or when you do a search on a topic, it lets you know what # the post is that mentions whatever you have searched for.
and anyway, a free bump as someone mentioned they could not find the thread for a Nigel Slater recipe :)
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