This week, after many months of researching and searching, I have finally, finally found a small slow cooker. Up until now the smallest I’ve found is a 3.2 litre capacity. I’ve asked large retailers all to no avail, but this week heard from a friend of a friend that the Target store in Hobart stocks … Continue reading Small Slow cooker – 1.5 litre capacity
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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
Gluten free pumpkin and blue cheese ravioli
Pumpkin Ravioli Serves 4 to 6 1.5kg (dark fleshed) pumpkin Salt 125g soft blue cheese, sliced 1 batch gluten free pasta 1 egg. lightly beaten ½ cup good quality olive oil 3 teaspoons lemon juice 125g freshly shaved parmesan Heat oven to 160°C. Spray a large baking dish with cooking oil spray. Remove seeds from … Continue reading Gluten free pumpkin and blue cheese ravioli
Gluten free pasta (from scratch)
I had a request for nmaking gluten free pasta from scratch. I'd not tried this before - Robert dislikes pasta in any shape or form - said it always makes him feel ill. However, given the cold of the day that deters any outside activity, I decided to give it a try. It was surpisingly … Continue reading Gluten free pasta (from scratch)
Quick Chicken and Corn Soup
It's freezing here at Eaglehawk Neck. Despire the fact that we live by the seaside, it is snowing. As yet it's not settling but the temperrature is dropping steadily. The sea is roaring which is exhilerating, and the wood heater is ablaze so inside baking is a good place to be. You might like to try … Continue reading Quick Chicken and Corn Soup
Pickled onion time
At last pickling onions are available again. My daughter managed to find a fruit and vegetable market that supplied her with a 20 kilo bag. She has since made them into a variety of flavours, using different spices and vinegars. In winter there really is nothing like a bowl of hot soup and a plate … Continue reading Pickled onion time
Tamarilloes – to peel or not to peel
Recently I received a comment on my blog regarding whether it is advisable to peel tamarilloes before using to make jelly. I have never done so, as I love the earthiness of the tannin in the skins. I have always used the dark fleshed variety with the bright red flesh. Since receiving the comment I have underaken … Continue reading Tamarilloes – to peel or not to peel
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