This morning we travelled to the hills behind Saltwater River here on the Tasman Peninsula. Last autumn our friend Denis had picked and frozen for me about 60kg of blackberries, and now the raspberries are in season he had 25kg there for me to collect. With anticipation of this treasure we set out at 6am, … Continue reading Redcurrants and raspberries
Category: Recipes
Fruit Mince Muffins
Try making these instaed of fruit mince tarts. They are very easy to prepare and extremely delicious. Fruit Mince Muffins Makes 10 to 12 muffins. I use ¾ cup capacity muffin tins, which makes 10 muffins. If you use smaller ones, adjust the amount you put into them accordingly. 1 cup self raising flour 1½ cups … Continue reading Fruit Mince Muffins
Preserving Cherries
If you have a Fowlers Vacola preserving kit, the whole process is easy, particularly if you have a thermostat controlled model. However, if you don’t have a preserver at all, you can still preserve by using a large pot on the stove in which case you will need to buy a food thermometer so that … Continue reading Preserving Cherries
Sourdough – yeast that comes free from the air, plus gluten free sourdough starter.
For the last two weeks I have been experimenting more with sourdough. I made a plant last week from wheat flour as usual, using stone ground wholemeal flour and warm water. All you need to do is mix 2 tablespoons of the flour with about 3 tablespoons warm water. I use tank water which is … Continue reading Sourdough – yeast that comes free from the air, plus gluten free sourdough starter.
Gluten free Boiled Fruit Cake
In repsonse to a query, I today trialled a gluten free boiled fruit cake. It is virtually indistinguishable from the cake made from wheat flour. You could use it as a fruit pudding for one meal and then eat the rest sliced as a cake. If you don't want to include the alcohol, just substitute … Continue reading Gluten free Boiled Fruit Cake
Leftover Porridge to make Oat Bread
I don't know about anyone else, but I seem to always end up with leftover cooked porirdge - not much mind you, just enough to think it shouldn't be wasted. (I hate wasting perfectly good food). I've found a really good way to use it up is in bread dough. You can make a large loaf, … Continue reading Leftover Porridge to make Oat Bread
Pineapple Relish
With the approach of the warmer weather I noticed that some of the tropical fruits are making their way onto supermarket shelves and decided to make them into something a little outside the usual. Here are recipes for a Pineapple Relish, delicious on hamburgers so great for a barbecue. I also made a mango chutney … Continue reading Pineapple Relish
Freezing fresh quinces and quince jelly
The wonders of quince – earlier this year, following a glut of quinces and in response to a suggestion from a listener who rang in to the Jams and Preserves segment, I tried freezing quinces. Normally if I’ve frozen them it has been stewed for future use in pies and tarts, a bit labour instensive if you're … Continue reading Freezing fresh quinces and quince jelly
Seville Orange Marmalade
Yesterday for the first time I made marmalade with Seville oranges. Usually I just use whatever’s available, be they Navels or Valencies, whatever. I have however been told by marmalade connoisseurs and grannies older than myself that Seville oranges are the ONLY orange to use to make traditional marmalade. So at a mere $1.79kg at … Continue reading Seville Orange Marmalade
Gluten free Lasagna
Serves 6 Half batch of gluten free pasta dough (see earlier post) Meat Mixture 1 tablespoon olive oil 750g good quality beef mince 2 onions, finely chopped 4 cloves garlic, crushed 4 tablespoons tomato paste 1 tablespoon chopped fresh rosemary 2 tablespoon gluten free tomato chutney 3 teaspoons gluten free soy sauce 2 teaspoons gluten … Continue reading Gluten free Lasagna
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