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

For the Custard Club yesterday morning - French Vanilla squares. They were arguably a bit fresh to cut but well received nevertheless. A little later in the morning I made another batch, this time using goose eggs in the custard instead of chook eggs. The goose egg version is richer but at least equally as … Continue reading French Vanilla Squares for The Custard Club + Recipe

Baked early this morning - daily bread and a little something for The Custard Club's morning tea. These are coffee flavoured scrolls with currants in the filling. After baking columns of egg custard were piped through the centre of each. They were then glazed with a thin coffee butter icing. Male of the house here … Continue reading Coffee Currant Custard Scrolls

Here's the recipe as requested for the apple custard flan. APPLE CUSTARD FLAN Any stewed fruit can be used in this dish. (See a version at end of recipe). For the flan 1 egg ¾ cup sugar Finely grated rind 1 lemon ¾ cup milk 1½ cups self raising flour 60g butter, melted For the … Continue reading Apple Custard Flan – Recipe!

Just a little dessert for visiting friends today - apricot cheesecake. I used preserved bottled apricot puree for the filling and topping layers, and then decorated with small squares of preserved halves on top of the swirls of whipped cream. Recipe based on the Apricot Mousse Cake in "From My Kitchen to Yours". Slight difference … Continue reading Apricot Cheesecake – dessert for friends today