Mango Chutney This makes about 2kg of chutney. 1.5 kg mango flesh chopped 500g onions, peeled and chopped 2 long red chillies 500ml vinegar 750g sugar 1 teaspoon salt 1 teaspoon nutmeg 1 teaspoon mixed spice 1 teaspoon ground cloves ½ teaspoon cayenne (optional) 1 teaspoon curry powder Combine all the ingredients in a large … Continue reading Mango recipes and ideas

With the remaining, though waning, heat of the oven too good to waste, a barrel full of Anzac biscuits and the ever popular Monte Carlos were baked. Given the popularity of the Monte Carlos with all who taste them, here is the recipe: By popular request, here is the recipe for Monte Carlo biscuits: MONTE … Continue reading Monte Carlo biscuits – recipe!

As is customary here, l kind of overestimated the amount of toppings needed for the pizzas last Saturday. I hate to waste anything so heated a little olive oil and sauteed the leftover toppings together (except the pineapple of course, that went into a cake). In the mix were onion, ham, bacon, salami, mushrooms, roasted … Continue reading Pizza Day leftovers = pizza pockets

Although the cooking school is officially closed, it doesn't mean its wonderful kitchen space goes to waste. For instance last weekend was a full day of pizza baking for friends, family and neighbours to welcome Dave and Tamar back from Tamar's book tour of Europe, and then a couple of weeks helping in Mongolia. They … Continue reading Bread Baking Day

Those who may have been listening to the ABC radio Jams and Preserves talkback yesterday morning, may recall a lady ringing in right at the end. She gave a recipe for rhubarb and apricot jam. I'd never heard of this combination before, intriguing. With rhubarb just coming on in the garden (enough for half a … Continue reading ABC Jams and Preserves Talkback – rhubarb/apricot jam and rhubarb chutney – Recipes!

Lemon marmalade, not the prettiest in town but tastes delicious due to the quality of the lemons I was given, tree ripened and organically grown as they were. There may be a pip or two in each jar of marmalade, but my argument is that this is a mark of authenticity. There's a couple of … Continue reading Lemon Marmalade plus recipe

A gift of beautiful lemons from one friend and an invitation to pick elderflowers from the tree of another = a batch of lemon and elderflower cordial syrup. It's delicious served one part syrup to 4 to 5 parts soda water, mineral water or even just plain chilled water. A splash of gin is really … Continue reading Elderflowers and Lemons – with recipe for elderflower/lemon cordial syrup

Time to harvest spring vegetables! At last! Even out vegetable garden after its recent wallaby intrusion is recovering well. There's plenty of silver beet and spinach, also asparagus is beginning to thrive. Other places I'm told, zucchinis are producing well. Here are some ideas for utilising these and more. Zucchini Fritters Ingredients 1 egg, lightly … Continue reading Spring vegetable harvest – ideas and recipes

For the Custard Club yesterday morning - I called it Lemon Daisy Cake. It incorporates a generous layer of tangy, oozy orange/lemon curd (made yesterday) along with whipped cream of course. The swirls on top are filled with plain lemon curd. Here is the recipe: Lemon Daisy Sponge Cake 6 eggs, separated 115g castor sugar … Continue reading LEMON DAISY CAKE (recipe)

Worcestershire Sauce This is quite a large recipe, however if preferred it can be easily halved but in that case, reduce cooking time to 1½ to 2 hours. (Mind you, if you make the larger batch, a bottle of the sauce given to friends or family is always much appreciated). You can use more fruit … Continue reading Worcestershire Sauce – recipe and tips