Bump.
I have just discovered this thread after searching for a pavlova recipe to bake with my 9yr old. Icing sugar pavlova is in the oven now and looks delish!
Cheers pickles7!
pickles, I notice from reading your posts in other threads that you seem to despise anything with sugar in it nowadays.Does this mean you have renounced your past life and found low carb religion!
Do you still bake all these old recipes of yours!
Sorry, pickles, I'm late.I know you rely on me to bump your famous baking thread ;)
Two recipes from fisher's website:
Homemade Thai Sweet Chilli Sauce
Ingredients:
12red chillies (sliced finely, seeds left in)6cloves garlic (crushed)1/4 cup Asian fish sauce2 cups sugar
11/2 cups white vinegar1 tsp salt11/2 cups water.
Method:
Bring all ingredients to the boil and reduce heat to a simmer for 1 hour stirring often. The mixture should reduce to a syrup consistency.
Seal in sterilised bottles when cold.Refrigerate after opening.The longer you cook it the hotter the chilli taste is.
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Sweet Chilli Sauce
Makes three small jars (250 ml each)
Ingredients
10 cloves of garlic, peeled. 4 large red chillies, stems removed. 3 thumbs of fresh ginger, peeled and roughly chopped. 1 thumb of galangal, peeled and roughly chopped
8 lime leaves. 3 lemon-grass stems; remove the two outside leaves, discard the top third of the stem and finely slice the remainder. 1 cup fresh coriander leaves
Method
Put in a food processor and purée to a coarse paste. Then put 1½ cups caster sugar together with 4 tablespoons water in a saucepan, place on a moderate heat, stirring well until the sugar dissolves.
When it has, remove the spoon and turn up the heat to full. Boil for 5-8 minutes, do not stir, but of course, don't let the caramel burn either. Stir in the paste, bring the sauce back to the boil and add:
100 ml cider vinegar. 50 ml Asian fish sauce. 50 ml tamari. (dark soy)
Return to the boil and simmer for 1 minute. Pour in jars, and leave to cool before eating.
http://www.e-ware.co.nz/recipes.htm