Happy little jam pans, three in a row. They are each doing their thing with the cherry plums I was given yesterday. From left to right - Chinese plum sauce, cherry plum jam and an old fashioned plum sauce (in which I've included a generous teaspoonful of ground Tasmanian pepperberries). The cooking school kitchen space … Continue reading Cherry Plum Preserves

A marvelous gift from a lovely friend yesterday - a big jam pan full of cherry plums. With these I will make cherry plum jam (one of my favourites), cordial syrup and perhaps even a batch of natural ferment sparkling plum drink. Come to think of it, definitely a savoury plum sauce must be made. … Continue reading Cherry Plums

A gift from a friend today. WOW!!! 68 preserving jars + lids + rings + clips. Last load is in the dishwasher for a hot hot wash so they will all stand at the ready to preserve apricots as soon as this season's harvest arrives. Bliss. Can't wait! Preserving jars at the ready Meanwhile fresh … Continue reading Preserving season about to hit full swing!

I've had loads of requests for the recipe for the Blackberry Custard Cupcakes as pictured in yesterday's post. Here it is: Blackberry Custard Cupcakes Makes 12 Ingredients For the cake batter 2 eggs Finely grated zest 1 lemon 1 cup sugar ¾ cup water 1 tablespoon lemon juice 2 cups self raising flour 1/3 cup … Continue reading Recipe – Blackberry Custard Cupcakes

Slowly, ever so slowly but now ripening fast, a crop of raspberries will soon yield more than enough to make jam and cordial. Yes! Preserving season is coming on apace. In the meantime as the crop builds up to full production, I've been using the raspberries to make a treat or two for family and … Continue reading Berries and Currants of Summer

In this photo is a picture picture of happiness - our beautiful Cilla is actually smiling. She's spent the day in a (mud) bath in her larger paddock. She loathes the heat but a refreshing gentle spray shower with the hose also helped to keep her more comfortable. Here in the photo she's taken herself … Continue reading Cilla the Pig – happiness personified

Quite a bit by way of leftover pizza toppings meant a little invention. Chunks of streaky bacon, chopped garden herbs, sautéed mushrooms and shredded onion went into the dough itself and then salami, sliced mushrooms, pepperoni and diced bacon were layered puff pastry style (ish) after the first rising. I wasn't too sure what the … Continue reading Pizza topping leftovers

Just a little snack for friends' Wednesday morning tea platter yesterday. New invention - blackberry custard cupcakes.

This recipe has been in the family for decades. The only adjustments made in all that time is the conversion of the temperature to metric. You will most definitely need a candy thermometer to make this recipe. Nougat Ingredients 2 cups sugar One third cup liquid glucose 1 cup honey ½ cup water ¼ teaspoon … Continue reading Nougat recipe

Forcemeat balls Makes 18, approximately 1 small onion, peeled and finely grated 300g chicken mince 3000g turkey mince 60g bacon, finely diced 1 cup fresh breadcrumbs 1 egg, lightly beaten 3 teaspoons soy sauce 3 teaspoons Worcestershire sauce 2 teaspoons chutney 3 teaspoons tomato sauce ¾ teaspoon salt Peel and grate the onion and very … Continue reading ABC Talkback recipes – Forcemeat balls and Boiled Fruit Cake – Nougat to be posted tomorrow