I have this year been growing about 50 rhubarb plants. I use it primarily in a non-alcoholic sparkling rhubarb (recipe to follow) and occasionally to make chutney. I am growing such a huge amount to pass on to Alistair for use in his wonderful rhubarb tarts. Recently I was making raspberry jam. Now I like to … Continue reading Rhubarb, Rhubarb
Category: Blog
Gooseberries (or, no curtains at Christmas)
Just before Xmas I tore down the very old curtains in the lounge room and vowed to go to Spotlight to buy more before the visitors of Xmas. When we arrived there, Robert said he was going to buy a Mercury - I was furious because I really wanted his help. I was pretty disinterested in … Continue reading Gooseberries (or, no curtains at Christmas)
Strawberry Jam
Has anyone had trouble getting strawberry jam to set? I know I have. I've tried adding a couple of Granny Smith apples, and this helps, but this year I have developed a new way to ensure a good set. It is by the simple addition of a little tartaric acid. For each 500g strawberries, you … Continue reading Strawberry Jam
Summertime Preserving
Apologies for the neglect of my blog for the past little while. Writing recipes books has been quite time consuming, but now as the summer produce starts to roll in the door and pile up on the benches, it is high time I returned to the blog with renewed vigour. Mind you, it is not that … Continue reading Summertime Preserving
Salmon Tales
I was asked to do a demonstration at a salmon shop in Hobart last Saturday. Now I am not a great fish eater I have to admit, so set about making recipes that appealed even to my palate. I used a recipe from my book "Slow Cooker" - Salmon Cutlets with Dried Fruits and Lime … Continue reading Salmon Tales
Rhubarb Swirl Cheesecake
Rhubarb is currently is season here in Tasmania. Last week with an abundance available, I experimented with making a rhubarb cheesecake, thinking that the flavour and acidity of the rhubarb would be a perfect complement to the creamy cheese filling. As I didn't want to lose the inegrity of the fruit and dampen down its … Continue reading Rhubarb Swirl Cheesecake
Beef and Mushroom Pie
When looking for fresh and local produce lxst week, I came across some exceptional Huon Valley honey brown mushrooms. I used them to make the following pie, very much suited to the colder winter evenings. Use ready rolled puff or short crust pastry sheets if you prefer, but there is nothing nicer than the buttery crisp … Continue reading Beef and Mushroom Pie
Plain Cake
Plain Cake 1½ cups self raising flour 1 cup sugar ½ cup milk 2 eggs 125g melted butter ½ teaspoon vanilla essence Turn oven to 160°C (fan forced) and grease and line the base with baking paper of an 18 to 20cm deep sided cake tin. Place all ingredients in a bowl and beat for … Continue reading Plain Cake
Apple Crumble
Apple Crumble 8 cooking apples (such as Granny Smiths), peeled, cored and diced ¼ cup water Pinch of ground cloves (optional) ½ cup sugar, approximately 1 cup self raising flour ½ cup brown sugar, firmly packed 75g butter, diced Turn oven to 170°C (fan forced). Grease a 20cm casserole dish. Place the apples, water and … Continue reading Apple Crumble
Apple and Lime Shortcake
Apple and Lime Shortcake 6 apples (such as Granny Smiths), peeled, cored and diced ¼ cup water Sugar to taste 2 teaspoons custard powder mixed to a paste with 2 tablespoons cold water 125g butter or margarine 125g sugar 1 egg 125g self raising flour 125g plain flour ¾ cup sultanas Finely grated rind of … Continue reading Apple and Lime Shortcake
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