High Tea in style

A High Tea class here yesterday saw lots of finger foods prepared - jelly cakes, sausage rolls, mini quiches, tiny blueberry muffins, butterfly cakes, Neenish tarts, rum and raisin tarts topped with raspberry, scones and jam and cream, cream puffs, pastry 'straws' and (my favourite) tasty little sandwiches and asparagus rolls. There were pots of … Continue reading High Tea in style

Home-made Ricotta

Here's the recipe much requested on the ABC Jams and Talkback segment this morning: Ricotta 2 litres milk (pasteurised, not homogenised) ¼ cup white or cider vinegar or 1 teaspoon citric acid dissolved in 60ml cool water 1 teaspoon salt Pour the milk in a saucepan and heat to 95 degrees C, stirring constantly. Stir … Continue reading Home-made Ricotta

Nettle-feta

Did the stinging nettle rennet work? Oh my goodness YES!! I am ecstatic! Here is a photo of the curds forming and of the finished product (nettle-feta). This block is about 12cm high, wonderful yield from the milk.

Cumquats

The nettle feta actually even turned out well, even the first batch, the second, currently being made, should be even better. I would post a photo, if only I could make the computer and camera talk to each other today, no cooperation there at present. Still (and of this I do have photos) a couple … Continue reading Cumquats