When a member or two or three in a family, or friends for that matter, adopt a vegan lifestyle, it's not a challenge, certainly not a nuisance, but rather it's inspirational! Such a good reason to experiment and develop new recipes. A case in point - a huge favourite this past week has turned out … Continue reading Blackcurrant Recipes
It's not often the wildlife leaves us any edibles unless the plants are covered with a net or wire cage. However, this year the abundant crop blackcurrants was an exception. Usually the wallabies and potoroos eat leaves as well as fruit. Therefore I'm determined to make the most of every possible edible part of the … Continue reading Blackcurrant Leaf Sorbet and More
Alas the mint is on its way out! The heat here is intense in summer and by this stage it's starting to suffer. Tiny white moths sense its vulnerability and strike within a couple of days. This happens every year, no matter how much water is poured onto the mint, or whether it be situated … Continue reading Lemon, Lime and Mint
Lots of requests for this slice so here is the recipe: Lemon Marshmallow Slice For the Cake (make first) 3 eggs 1½ cups sugar Finely grated rind one very large (or two medium) lemons ¼ cup lemon juice 1¼ cups cold water 3 cups self raising flour 125ml light olive oil (or other oil or … Continue reading Lemon Marshmallow Slice Recipe
What do you do when life (or a kind neighbour) gives you lemons? Invent a new cake for the morning tea platter for friends (including this neighbour). Now these lemons were HUGE! Our normal sized one paled into insignificance next to the two as shown in the photo. It provided the opportunity to super-charge the … Continue reading Lemons!
Over the past few days it's been currant time in the kitchen. The wildlife generously left us jostaberries, plus white, red and black currants. Lots of picking to do, so worth the effort. I bottled some of each, then turned to making blackcurrant cordial syrup and jelly. When making jelly, a fruity scum usually forms … Continue reading Currant Time in the Kitchen
Now some might think I've taken leave of my senses. Using slow cooker books in summer? Actually, they are just as handy in summer as in winter. In fact there's a very happy marriage between preserving and slow cooking. For instance, today there's loads of fruit to be picked (redcurrants, white currants, blackcurrants, jostaberries and … Continue reading Slow Cookers and Preserving?
I've had quite a few requests for the Apricot Crumble tarts, so I'm providing the recipe in this post. Actually, it a composite of two recipes. First, the recipe for apricot crumble. I make this for dessert the evening before, then next day use the leftovers as the filling for the tart cases. You could … Continue reading Apricot Crumble Tarts
The Wednesday morning tea platter in three Acts, reflecting the incoming abundance of summer fruits. Act 1 - buttery apricot crumble tarts. Act 2 - cherry shortcake tartlets, here shown waiting their turn in the oven while the apricot tarts were baking. Act 3 (of course) - a large jugful of creamy egg custard, lightly … Continue reading A Morning Tea Platter in Three Acts
Time to get the preserving books out! Apricot time has begun, marking the full-on beginning of the stone fruit preserving season. A drive out through Richmond, Campania and Colebrook today yielded ample excellent specimens. I bought sufficient for two batches of apricot jam, which are now bubbling away on the stovetop. I'll go back for … Continue reading Apricot Season – hooray!