There is a way to find a word on any web page!Press Ctrl plus F and a little "find" box will appear bottom left.Type in the word you want. e.g. strawberry, then click on Highlight.
unknowndisorder,
Apr 2, 12:42am
ah, but how do you do it on an iPad! the only search there is for the web, and no control keys to be had (yeah, it does have its downside, as well as a dumb keyboard that I keep hitting wrong keys on and a tendency to do predictive typing or change words that should not be changed) ;)
Control F I use heaps on the computer and when at work, just not on this thing, which I use most at home ;)
unknowndisorder,
Apr 2, 1:16am
Runner beans:
I can't find the pickles/preserves thread I'm sure it hasn't been 'zapped' but I wanted to share a recipe from Nigel Slater that I've made a few batches of & I just love it .takes care of the 'post glut' .end of season runner beans & tomatoes. I've made other runner bean preserves but so far this one is the tastiest.
Peel and finely chop the onions, put them into a medium-sized saucepan with the malt vinegar, allspice, coriander and mustard seeds. Bring to the boil then lower the heat and simmer for 10 minutes.
String the beans, removing the stalks. Thinly slice each bean, cutting diagonally to give fine shreds about 4 or 5cm long. Bring a pan of water to the boil, add the beans and cook for a full minute. Drain and set aside.
Mix the mustards, turmeric, sugar, salt and half the cider vinegar in a small basin. Dice the tomatoes then add to the vinegar and onions, stir in the beans and mustard mixture then add the remaining cider vinegar. Bring to the boil, then simmer for 15 minutes, stirring regularly. The beans should be tender, but still bright in colour.
Remove 2 or 3 tbsp of liquid and use it to mix the cornflour to a paste. Stir gently back into the beans. Leave to simmer for a minute or two until the mixture has thickened slightly. Ladle into warm, sterilised preserving jars and seal.
Quote samanya (11)5:17 pm, Mon 1 Apr #1
elliehen,
Apr 2, 2:45am
I thought I would be using my Apple iPhone for Trade Me, but I've switched off Mobile Data semi-permanently because it was far too fiddly.
winnie231,
Apr 3, 7:42am
Bumping for autumn preserving & new recipes .
chchpukeko,
Apr 3, 8:18am
As requested, here is the recipe for Sri Lankan Chutney.As I have a dozen chooks, we eat a lot of eggs and I find this is a fantastic accompaniment to things like scrambled eggs and omelettes etc.
I will write the recipe as I received it from a friend, however I am making 3/4 size batch and it has filled my stockpot up to the 7 litre mark.
5kg fresh red tomatoes 140g garlic, pelled 140g fresh root ginger, peeled 7-8g small dried chillies (6-7 big fresh chillies work well too) 2 tsp salt 2 tsp cumin 1 tsp cinnamon 1 tsp ground cloves 1875ml malt vinegar 4.5kg white sugar (I usually substitute a small amount of the white sugar for the Chelsea Jam Setting Sugar as otherwise the simmering can take twice as long as it says to get to the right consistancy)
Blanch tomatoes in boiling water for 30 seconds, then remove the skins. Chop roughly and simmer in their own juice for 20 mins. Chop the garlic and ginger with the chillies in a food processor until fine. Add to the tomatoes. Next add the salt, spices and vinegar. Bring to the boil, then add the sugar and bring back to the boil. Simmer for 1.5 hours until the mixture reaches a jam-like consistancy, stirring regularly. Test as for jam. Pour into clean sterilised jars and seal with wax and cellophane covers or with plastic screw on lids which have had boiling water poured over them and have then been left for 5 minutes.
As said earlier, the simmering time can take up to 3 hours to get the right consistancy so allow lots of time.
juliewn,
May 6, 2:10pm
Hi Vanessa. I have a feeling you and I have a lot in common. :-) Isn't the NZ Gardener Homegrown book awesome!. I'll check out the onion jam recipe in there, as I was wondering if there is a way to safely preservecaramelised type onions. Thanks for typing about it being in the book. :-) Did you know that the NZ Gardener magazine has a free weekly email that you can register for - it has suggestions and info about growing fruits and vegetables, plus has recipes included, and they also answer questions that anyone sends in. It's interesting and informative - and a Friday night must-read here! If you haven't signed up for it, this is the link: http://www.nzgardener.co.nz/ The past emails are on the right side of that page in their site.
juliewn,
May 8, 12:23pm
Regarding old varieties of edible plants and trees.I've seen mentioned in the gardening message board here on Trademe that there's a place called Koanga Gardens in Northland, who for the past 20 years have been collecting seeds from old varieties of fruits and vegetables to ensure they won't be lost forever.You may have varieties that could be saved there also!. if you were interested in contacting them, the link to their site is:http://www.koanga.co.nz/pages/about.html .if not, their site is interesting to browse through anyway. :-) Have a great Friday. and let us know how you like the chutney. We have a tradition here. cold meat and that apple chutney sandwiches are usually what's for dinner on days whenpreserving is happening! Makes for a quick and easy meal. mmmm maybe panini's made with the meat and chutney and some salad would be good too! Cheers. Julie
juliewn,
May 21, 4:18am
Mmmm sounds delicious. the ginger would be great with the tomatoes. thanks for sharing your recipe.
juliewn,
Jun 12, 9:46am
Hi Everyone. :-) I just found this website - for pick-your-own orchards throughout New Zealand - there are also instructions about a variety of ways of preserving goodies. http://www.pickyourown.org/newzealand.htm
indy95,
Jul 9, 11:50pm
Juliewn, just want to say the White Grape and Mint Jelly recipe is absolutely lovely and goes very nicely indeed with lamb. Thank you for posting it.
juliewn,
Jul 14, 4:24pm
Hi Larisse. congratulations on your relish. I bet it tastes good. :-). They're called jam funnels and aren't very easy to find - though there's a stainless one here: http://www.thecookshop.co.nz/preserving.html - price not included however.A way to make your own! - use a larger ordinary funnel (they're available in sets at $2 type stores) and cut carefully (as the plastic is hard) with a sharp knife around the base of the bowl part of the funnel, cutting in a circle that will fit into the top of any jars you're likely to use. Smooth off any rough patches around the circle - and you have your funnel. Enjoy making your preserves. :-)
This is off the stuff website - I haven't made it yet but it sounds delicious & I thought it was worth adding here .
Savoury onion & tamarillo jam
Savoury because although there is some sweetness in this jam it is best not spread on toast at breakfast. A splendid deep rich red it is a delight with sausages and and mash, or with a strong cheese and a slice of toasted ciabatta.
6-8 firm brown medium onions 1 tsp coconut (cooking) oil - I like Blue Coconut 250g muscovado sugar 3-4 tamarillos 2-3 tsp mustard seeds 125ml red-wine vinegar
Peel and chop the onions. Heat the oil in a heavy pan (I use a Le Creuset casserole dish), add the onion slices and cook stirring until they soften and begin to colour. Add the sugar and stir to dissolve, then add the flesh of the tamarillos and the mustard seeds. Stir until simmering, then add the vinegar. The mixture will be quite sloppy but simmer for 30-40 minutes until reduced and thickish. Pour into sterilised jars, that have been wiped round the rim with vinegar. Seal with sterilised lids. Keep for a week before using.
janny3,
Sep 11, 9:26am
julie I grew the spuds in tyres b/c everyone's doing it nowadays. You don't need ANY soil what-so-ever, just straw, lawn clippings, shredded newspapers etc.I dump in my kitchen scraps all year round and presto up come new spuds, delicious cherry tomatoes & pumpkins.For ratio, to be honest I've been sharing garden tips over at http://www.whenuaforthepeople.org.nz/In turn I send them here when they ask about for the recipes for my pix of preserves.ENJOY!
juliewn,
Sep 11, 12:03pm
Hi Tracey. :-). email coming soon! For more preserves recipes. I've just been in The NZ Gardener website and have found that the site includes lots of great preserves recipes. if anyone would like to check them out, this is the link: http://www.nzgardener.co.nz/page.asp!id=35
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,
Oct 30, 10:15am
Hi Indy. you're most welcome. I'm glad you like it. it's on my list of goodies to make when my grapes are ripe again. and I'm growing extra mint too. yum!
juliewn,
Oct 30, 10:18am
Hi Rae. mmmm that sounds very good. and especially with the cheese and ciabatta. I saw tamarillo's are still available at my favourite green grocer today. sounds like a must-make for our next Girl's Movie Night. thanks. :-)
skin1235,
Oct 30, 5:08pm
somewhere in the sheds I have more than a few quart Agee jars ( with screwbands ) probably about 50 or so, nearly the same number of the smaller pint jars, numerous Agee jam jars, an electric waterbath, circa approx 50's ( still works )
anyone interested! could put an auction up if you want some
helpless,
Nov 5, 1:02am
Here's a winner for you lovers of the Indian sort of thing.
Tomato Kasundi::
4tbs peanut oil - or other vegetable oil (not olive) 2tbs black mustard seed 2tsp turmeric powder 1tbs ground cumin 2tsp chilli powder,,Use one.2's a little hot but ok for my palette. 1tbs minced garlic (fresh) 2tbs minced ginger (fresh) 6 fresh green chillies, or a couple of large red.seeds removed(optional) 2kg ripe tomatoes, chopped or 5/6 400gm cans of crushed tomatoes. Drain some or all of the juice of the canned tomatoes or it'll take a while to reduce,,You can always add a bit as you go if it dries out a bit quick. 1tbs salt, approx. 300ml malt vinegar 250g brown sugar (I used a mixture of brown and coconut sugar)
Method:: Heat oil in a heavy based pan and add mustard, turmeric, cumin and chilli powder. Stir and cook for 3-4 minutes, being careful not to burn spices. Add minced garlic, ginger and chilli and cook for a further five minutes. Add tomatoes, salt, vinegar and sugar, reduce heat to low and simmer for 60-90 minutes, stirring occasionally until sauce thickens and oil comes to the top. Remove from heat and store in sterilised jars. Majorly delicious and loved by anyone I've popped a jar to.
helpless,
Nov 5, 1:02am
Here's a winner for you lovers of the Indian sort of thing.
Tomato Kasundi::
4tbs peanut oil - or other vegetable oil (not olive) 2tbs black mustard seed 2tsp turmeric powder 1tbs ground cumin 2tsp chilli powder,,Use one.2's a little hot but ok for my palette. 1tbs minced garlic (fresh) 2tbs minced ginger (fresh) 6 fresh green chillies, or a couple of large red chopped finely.seeds removed(optional) 2kg ripe tomatoes, chopped or 5/6 400gm cans of crushed tomatoes. Drain some or all of the juice of the canned tomatoes or it'll take a while to reduce,,You can always add a bit as you go if it dries out a bit quick. 1tbs salt, approx. 300ml malt vinegar 250g brown sugar
Method:: Heat oil in a heavy based pan and add mustard, turmeric, cumin and chilli powder. Stir and cook for 3-4 minutes, being careful not to burn spices. Add minced garlic, ginger and chopped chillis and cook for a further five minutes. Add tomatoes, salt, vinegar and sugar, reduce heat to low and simmer for 60-90 minutes, stirring occasionally until sauce thickens and oil comes to the top. Remove from heat and store in sterilised jars. Majorly delicious and loved by anyone I've popped a jar to.
juliewn,
Nov 17, 2:31pm
This is the link to the TrademeCooks website where recipes from these threads in Trademe are kindly saved by Fetish, so the site is available for us all. this is to the section with beetroot preserves there: http://trademecooks.net.nz/search.php!t=567 - and to other beetroot recipes there: http://trademecooks.net.nz/search.php
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