tag:blogger.com,1999:blog-11628455957269999062024-03-08T15:57:37.551-08:00Adventures In My KitchenExperiments and adventures in my kitchen, as I attempt to use all the beautiful fruit and veggies our garden gives us.Anonymoushttp://www.blogger.com/profile/08931981581071043579noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-1162845595726999906.post-1478942715803545912012-05-27T00:00:00.001-07:002012-05-27T00:00:35.297-07:00Oh... Hello There!Hello there Blogosphere... I'm sorry I've been away. I've missed you horribly.<br />
<br />
Ooooh man! I wasn't kidding when I said back to school = less fun in my kitchen. It all promptly stopped as soon as term started. I went from "Feijoa Fun" and "Feijoa Frolic" to "Those Bloody Feijoas" in a matter of weeks. They're littering the front yard, and I just don't have the time or energy to gather them up to make one last batch of loaf. I really should though. It was really yummy.<br />
<br />
Today, I tiptoed my way back into the kitchen. Thought I needed to ease myself back into it... so I made some bread. I have a love/hate relationship with this bread maker. My bread never rises. I was quite discouraged for a while and stopped making bread, but I gave it a go today. Mostly because I felt too lazy to leave the house to get bread (and I forgot we had a loaf in the freezer) so I thought I'd bake some. This time, I tried the recipe in the Edmond's Cookbook. All I have to say is: I freakin' love the Edmond's Cookbook! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Me2AMd2zTp0/T8HOikjgvyI/AAAAAAAABEc/Wv7-UkEHhQk/s1600/IMG_7722.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Me2AMd2zTp0/T8HOikjgvyI/AAAAAAAABEc/Wv7-UkEHhQk/s320/IMG_7722.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Success! My first loaf that wasn't thick and dense! It's risen!</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-AHz1mmSt8aw/T8HO28H8QeI/AAAAAAAABEs/heFTFPunqBE/s1600/IMG_7725.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-AHz1mmSt8aw/T8HO28H8QeI/AAAAAAAABEs/heFTFPunqBE/s320/IMG_7725.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Soft, fluffy, airy, bready goodness. The crust was the perfect golden - not too hard and crumbly, but not insipid and soft.</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-dXjW1uF7EAI/T8HOsvTGIVI/AAAAAAAABEk/l-ikC6UGJ18/s1600/IMG_7723.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-dXjW1uF7EAI/T8HOsvTGIVI/AAAAAAAABEk/l-ikC6UGJ18/s320/IMG_7723.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Still warm, with a scrape of butter and some homemade <a href="http://foodfromtez.blogspot.co.nz/2012/04/microwave-jam.html">apple and feijoa jam</a>. (After trying all my jams, this one is my favourite, as the flavour is the most subtle.)</i></span></td></tr>
</tbody></table>
The house smelled of that beautiful, yeasty bread smell this evening... such a comforting smell on a cold, grey afternoon. The bread was equally as wonderful with a bit of homemade garlic butter to go with the lasagne I made for dinner. Bready bliss. <br /><img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1162845595726999906.post-23980147504946877242012-04-21T18:18:00.000-07:002012-04-21T18:18:30.455-07:00Back To Work Tomorrow = Less Feijoa FunI had to make up for the lack of feijoa-related activity yesterday, so I went <i>wild</i> this morning!<br />
<br />I baked <a href="http://www.bakingequalslove.com/2011/06/winter-down-under-feijoa-ginger-coconut.html#more">this</a> recipe for a feijoa, ginger and coconut loaf (my love affair with ginger continues). The only thing I'd do differently next time is a <i>touch</i> less ginger (I used 2 tbsp - I'd use 1 1/2) or a <i>heaped </i>cup of coconut. I can't really taste the coconut, and the ginger is super strong (but I do like it!)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uFgsFplJEl4/T5NSBHKCF2I/AAAAAAAABDU/N7zmzmzNZj8/s1600/IMG_7711.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-uFgsFplJEl4/T5NSBHKCF2I/AAAAAAAABDU/N7zmzmzNZj8/s320/IMG_7711.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Mini-loaf lovin.</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-eY1yuo-aWVc/T5NSlyFwrSI/AAAAAAAABDc/tjZfuz9DdTA/s1600/IMG_7713.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-eY1yuo-aWVc/T5NSlyFwrSI/AAAAAAAABDc/tjZfuz9DdTA/s320/IMG_7713.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">I made 6 mini loaves + 1 almost loaf - the recipe makes a lot! Cooking time was about 20 minutes less than the recipe called for.</span></i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MfWiqYUqNDo/T5NTCqKR9hI/AAAAAAAABDo/jBnYsvGi1eE/s1600/IMG_7714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-MfWiqYUqNDo/T5NTCqKR9hI/AAAAAAAABDo/jBnYsvGi1eE/s320/IMG_7714.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>A small slice with a dollop of Greek Honey yogurt. Divine!</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-iSpJBOO116w/T5NTiX8d94I/AAAAAAAABDw/9gvvHCRxw1k/s1600/IMG_7715.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-iSpJBOO116w/T5NTiX8d94I/AAAAAAAABDw/9gvvHCRxw1k/s320/IMG_7715.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>See? Div. Ine. </i></span></td></tr>
</tbody></table>
And because that wasn't enough, as it baked in the oven and I chatted on the phone with my mum and sister-in-law, I just whipped up another batch of the amazing <a href="http://foodfromtez.blogspot.co.nz/2012/04/feijoa-vanilla-and-ginger-jam-in-pot.html">feijoa, vanilla and ginger jam</a> (as you do.)<br />
<br />
I think I'm a bit in love with the combination of feijoa and ginger... How sad I have to go back to work tomorrow! There are still so many recipes to play with! <br />
<br />
<br />
<a href="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img align="middle" border="0" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0pt none;" /></a>Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-1162845595726999906.post-56041858171856602272012-04-19T20:55:00.000-07:002012-04-19T20:55:29.578-07:00Feijoa, Vanilla and Ginger Jam (In A Pot)There was a time in my life when I <b><u><i>hated</i></u></b> ginger. There's been more than once where I was out for dinner and couldn't finish my meal, simply because of the gingery taste.<br />
<br />
<a href="http://feijoafeijoa.wordpress.com/2010/12/16/feijoa-jam-with-vanilla-and-fresh-ginger/">This</a> jam completely changed my mind. Holy crap! It's amaze-balls! The ginger taste is perfect with the feijoa and vanilla. It's subtle enough so that you only get a hint of ging, but it's definitely there. And the vanilla... heavenly. Funnily enough, I never really used to like the smell of vanilla either, but that's also changed recently. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jg-5it_DlWE/T5DYbNmwvaI/AAAAAAAABCc/WO0V_ma2P9o/s1600/IMG_7697.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-jg-5it_DlWE/T5DYbNmwvaI/AAAAAAAABCc/WO0V_ma2P9o/s320/IMG_7697.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>The stars of the show! I also used a fresh lemon from my tree.</i></span></td></tr>
</tbody></table>
After my friend left yesterday, I went out and picked another bag, as I mentioned.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2fS-1IBfMIM/T5DYQNfo04I/AAAAAAAABCU/XlmVQFVcNr8/s1600/IMG_7695.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-2fS-1IBfMIM/T5DYQNfo04I/AAAAAAAABCU/XlmVQFVcNr8/s320/IMG_7695.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">I picked out the most firm feijoas for the jam, as they have higher pectin levels. I gave the rest away (some to the census guy who came over last night to survey us - there's no WAY he was leaving without a bag full of fruit and the rest went to work today.)</span></i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ElqB2wmyvqo/T5DYo6qqsRI/AAAAAAAABCk/z1cjfE_nxYM/s1600/IMG_7698.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ElqB2wmyvqo/T5DYo6qqsRI/AAAAAAAABCk/z1cjfE_nxYM/s320/IMG_7698.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>I left work around lunchtime today, just so I could come home to enjoy the last day of my holiday jam making.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-v6FDNxqOtlA/T5DYzpQawHI/AAAAAAAABCs/y9375WjBT7M/s1600/IMG_7699.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-v6FDNxqOtlA/T5DYzpQawHI/AAAAAAAABCs/y9375WjBT7M/s320/IMG_7699.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>A lot of sugar... I find that because I'm more aware of how much sugar is in jam, I'm eating less of it and really savouring what I do eat. Does that make sense?</i></span> <span style="font-size: small;"><i>This recipe basically had you pop it all on the pot and go with it... pretty easy.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="http://3.bp.blogspot.com/-HAhQREbyL-8/T5DZAvkuEoI/AAAAAAAABC0/R7taOw7aOCY/s320/IMG_7702.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Double bubble toil and trouble...</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ysf59vDdANI/T5DZNxXzPOI/AAAAAAAABC8/Dg6ypQWU3r0/s1600/IMG_7704.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ysf59vDdANI/T5DZNxXzPOI/AAAAAAAABC8/Dg6ypQWU3r0/s320/IMG_7704.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Glossy goodness.</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_efZbcFxb5M/T5DZYCui8OI/AAAAAAAABDE/Jn3W6VbcSLY/s1600/IMG_7706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_efZbcFxb5M/T5DZYCui8OI/AAAAAAAABDE/Jn3W6VbcSLY/s320/IMG_7706.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>I tried another jam set test. I put the plate in the freezer as I was making the jam - after 10 minutes of hard boiling, I put a blob on the plate and stuck it back in the fridge for a couple of minutes. When I took it out and pushed it around with my finger, it wrinkled and was gooey (like jam is meant to be.)</i></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZbaSrd3B0Qo/T5DZirf1g-I/AAAAAAAABDM/wJC9Ivq7FUU/s1600/IMG_7710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ZbaSrd3B0Qo/T5DZirf1g-I/AAAAAAAABDM/wJC9Ivq7FUU/s320/IMG_7710.JPG" width="240" /></a></div>
That being said, I'm not sure it's set properly - I've been either boiling my jam too long and it sets too hard or it's not boiled long enough and it doesn't set. We'll see how it goes once it cools. <br />
<br />
If I wasn't feeling too lazy to wash up the pots I used, I would have promptly made another batch of this jammy goodness! (Oh, and I'm nearly out of jars...)<br /><img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1162845595726999906.post-38200613950683817572012-04-18T22:06:00.000-07:002012-04-18T22:06:33.982-07:00Microwave Jam?Where did today go? Can someone please tell me? Yes, I may have snuggled further and further under my duvet this morning (it was cold!) but still... How is it already late afternoon?<br />
<br />
I had such plans for today... It's not that it was a bad day, it just
went a different direction than the day I had planned. The happiest
detour was a visit from a friend and her two gorgeous kids. <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="262" src="http://1.bp.blogspot.com/-bEs0Ef9CHfw/T4-WK_9eOPI/AAAAAAAABBM/Iq49THUTLnc/s320/erin+&+alex.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Double dose of gorgeousness through the kitchen window!</span></i><br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BtwisU_jWcE/T4-V5iCgAQI/AAAAAAAABA8/SujMUd_Ru8Q/s1600/IMG_7690.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-BtwisU_jWcE/T4-V5iCgAQI/AAAAAAAABA8/SujMUd_Ru8Q/s320/IMG_7690.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Cutie!!</i></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XKQAjBz-oQA/T4-WHWGu5kI/AAAAAAAABBE/2y13jHwJewk/s1600/IMG_7693.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-XKQAjBz-oQA/T4-WHWGu5kI/AAAAAAAABBE/2y13jHwJewk/s320/IMG_7693.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">The other visitor, our new resident hedgehog, dozing after his fresh feijoa feast.</span></i></td></tr>
</tbody></table>
<br />
I had planned to whip up a batch of apple and feijoa jam in the early afternoon, as I had a microwave recipe that as meant to be a <i>breeze.</i> I had images of me happily bottling up this jam, as my feijoa, ginger and vanilla jam bubbled away on the stove, all while effortlessly entertaining my friend and her kids... I could even sing sweetly and make it all look very effortless and Martha-esque. <br />
<br />
HA! Not so at all!<br />
<br />
I followed the recipe to the letter. It did not work. I attribute it to the 'cooking times may vary according to microwave' disclaimer.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-aIQa0xdH_HI/T4-YQJB5jkI/AAAAAAAABBU/sRyOZbISNjg/s1600/IMG_7679.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-aIQa0xdH_HI/T4-YQJB5jkI/AAAAAAAABBU/sRyOZbISNjg/s320/IMG_7679.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>It was promising. I had such lovely firm fruit and gorgeous apples, all happily dappled by sunlight on my kitchen table.</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bdrt43ZdS5E/T4-YZfoGCXI/AAAAAAAABBc/7GfbMSE_Eyo/s1600/IMG_7680.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-bdrt43ZdS5E/T4-YZfoGCXI/AAAAAAAABBc/7GfbMSE_Eyo/s320/IMG_7680.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>It was lovely sitting in the sunshine while prepping the fruit.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MHTFTyNou2s/T4-Yst_g2JI/AAAAAAAABBs/iD7ntL5f_W0/s1600/IMG_7682.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-MHTFTyNou2s/T4-Yst_g2JI/AAAAAAAABBs/iD7ntL5f_W0/s320/IMG_7682.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">I'm getting a bit fed up with the sideways photos. Anyways, 2 cups of mashed feijoas, 2 cups of peeled chopped apples and 1/2 a cup of water. I popped it in the microwave for 20 minutes on high, as per the directions.</span></i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-lE7Y_pgITug/T4-Y2WfpgMI/AAAAAAAABB0/9xTcdZU0l-8/s1600/IMG_7683.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-lE7Y_pgITug/T4-Y2WfpgMI/AAAAAAAABB0/9xTcdZU0l-8/s320/IMG_7683.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Then mash, mash, mash and add 3 cups of sugar. I also put in three tablespoons of lemon juice.</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="http://3.bp.blogspot.com/-vSSnD7kAynY/T4-ZC7X5miI/AAAAAAAABB8/dFvlGvS4Xn8/s320/IMG_7684.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Stir, stir, stir until the sugar dissolves (it had that lovely, glossy sugar sheen that I'm starting to become very familiar with.) Pop back in the microwave for 15 min (HA!)</i></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vSSnD7kAynY/T4-ZC7X5miI/AAAAAAAABB8/dFvlGvS4Xn8/s1600/IMG_7684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i></i></a></div>
After about 30 min in the microwave, it still hadn't reached setting point and I got fed up.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-D-iarRsVlos/T4-ZN4fKZUI/AAAAAAAABCE/83XArMExEQ0/s1600/IMG_7691.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-D-iarRsVlos/T4-ZN4fKZUI/AAAAAAAABCE/83XArMExEQ0/s320/IMG_7691.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>I tipped it in my trusty pot, added another squeeze of lemon juice and let it bubble away until I knew it was about right.</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TYWssO1Bmt0/T4-ZZd-YTYI/AAAAAAAABCM/bpt0Hm1UjF8/s1600/IMG_7692.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-TYWssO1Bmt0/T4-ZZd-YTYI/AAAAAAAABCM/bpt0Hm1UjF8/s320/IMG_7692.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Done and delicious. Unfortunately, I've almost run out of jars now.</span></i></td></tr>
</tbody></table>
Next time, I'll stick to the pot. I was right to be skeptical of microwave jam... but I suppose it was worth a shot. Didn't get the other one made though. Maybe later on tonight? I did pick another bag of feijoas this afternoon. <br />
<br />
<img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1162845595726999906.post-20832777157366078712012-04-18T01:07:00.002-07:002012-04-19T20:55:51.107-07:00Another Fantastic Feijoa ExperimentSo I've tried to make something with my feijoas every day so far. I've also given away more than a couple of bags... Feijoas abound in our humble abode! I made another batch of jam yesterday and ended up with five more jars.<br />
<br />
I thought it time to branch out, so I tried <a href="http://highwaycottage.wordpress.com/2009/06/04/preserving-feijoas/">this </a>recipe for preserving feijoas. I was a bit nervous about it, but I figured I had enough fruit that if I mucked it up it would be no big loss.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ptRvWAjd200/T45vRNPxXHI/AAAAAAAABAE/iC0Om0koZ8Q/s1600/IMG_7665.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ptRvWAjd200/T45vRNPxXHI/AAAAAAAABAE/iC0Om0koZ8Q/s320/IMG_7665.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>The first peeled and halved feijoa. The first of about forty.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-aNld4Ba98mY/T45vbBVFr_I/AAAAAAAABAM/FBrmTHqYk-E/s1600/IMG_7668.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-aNld4Ba98mY/T45vbBVFr_I/AAAAAAAABAM/FBrmTHqYk-E/s320/IMG_7668.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>We are not under any illusions that this is healthy. That's a LOT of sugar.</i></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i><br /></i></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i><br /></i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yL_w05h8QfA/T45vlsr4SiI/AAAAAAAABAU/X638qFl9F-g/s1600/IMG_7670.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-yL_w05h8QfA/T45vlsr4SiI/AAAAAAAABAU/X638qFl9F-g/s320/IMG_7670.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Sugar dissolved, with the cinnamon and vanilla floating fragrantly around.</i></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i><br /></i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="http://3.bp.blogspot.com/-h8oIzqSn7Ho/T45vykMvETI/AAAAAAAABAc/Tk1uvYv_RuQ/s320/IMG_7672.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>After the sugar boiled, I added the feijoas and let it boil again.</i></span></td></tr>
</tbody></table>
Well... all I have to say is:<br />
<br />
Oh. My. God. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CaKCqIoRFB8/T45wAbsIIfI/AAAAAAAABAk/i9XkkzkbR8w/s1600/IMG_7673.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-CaKCqIoRFB8/T45wAbsIIfI/AAAAAAAABAk/i9XkkzkbR8w/s320/IMG_7673.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Louisa smelling and loving the heavenly fragrance.</span></i></td></tr>
</tbody></table>
As it cooked, the sweet aroma of the feijoas mixed with the sugar, vanilla and cinnamon sent Louisa and I into a bit of a tailspin. She said "I think this is what heaven would smell like." I reckon she's absolutely right! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-b-chJYrJoGg/T45wOsln4OI/AAAAAAAABAs/tNYTaWy4XeA/s1600/IMG_7674.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-b-chJYrJoGg/T45wOsln4OI/AAAAAAAABAs/tNYTaWy4XeA/s320/IMG_7674.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Bottled and ready to use. We (Louisa and I) decided it would be divine over ice cream. We couldn't let all the sugary syrup go, so I bottled that up to use as cordial.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-LnLoe6gzW-k/T45wcJmA2_I/AAAAAAAABA0/rfLrmG0l6QU/s1600/IMG_7678.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-LnLoe6gzW-k/T45wcJmA2_I/AAAAAAAABA0/rfLrmG0l6QU/s320/IMG_7678.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Yum! A couple didn't fit in the jars (pity) - naturally we decided to 'test' them. It was so divine, I actually did a happy dance. All three of us had very happy mouths (and this was even BEFORE dinner!)</span></i></td></tr>
</tbody></table>
Well worth the effort and ensuing mess (I am not a tidy cook.) The only question is: How long will they last?<br />
<br />
Tomorrow's plan is to try a <a href="http://feijoafeijoa.wordpress.com/2010/12/16/feijoa-jam-with-vanilla-and-fresh-ginger/">feijoa, vanilla and ginger jam</a>. We'll see how that goes and if it makes me happy dance also... I'm quite excited for my next Kitchen Adventure!<br />
<br /><img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-1162845595726999906.post-5025223110127137942012-04-16T02:24:00.000-07:002012-04-16T02:24:38.445-07:00Feijoa Frolic!It's been so long since I've had a chance to sit down and write about my kitchen exploits. <strike>Thankfully</strike> Sadly, the tomato season is over and I have no more (fresh) tomatoes with which to make my chutney.<br />
<br />
So now, I'm knee deep in feijoas. It also known as pineapple guava in the US and Mexico. Feijoas are a native fruit of South America, but one that has flourished in New Zealand and <i>very</i> well loved. It's a perfumey, sweet fruit - a bit of an acquired taste - I hated them when I first tried them, but I've come to really enjoy the tart sweetness of them. Good thing too, because I have many. You may think I'm exaggerating when I say 'knee-deep' but I don't think I'm stretching the truth at all. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-LHlZo-VfyYg/T4vWfawNrKI/AAAAAAAAA9s/eh8ZDRETnQ8/s1600/IMG_7626.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-LHlZo-VfyYg/T4vWfawNrKI/AAAAAAAAA9s/eh8ZDRETnQ8/s320/IMG_7626.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>The top view of the bag I filled yesterday. This is about 1/3 of what was outside, but the bag was too heavy to keep filling. It isn't completely full, as I made some jam yesterday.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nArf2UZhDPU/T4vWo8Zxm1I/AAAAAAAAA90/xSkDUnyW6PA/s1600/IMG_7627.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-nArf2UZhDPU/T4vWo8Zxm1I/AAAAAAAAA90/xSkDUnyW6PA/s320/IMG_7627.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>It is bigger than an average bag, it actually does come up to my knees. This is the second bag of this size that I've filled this month. There are MANY more feijoas to be harvested outside... many... many... many.</i></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i><br /></i></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
I spotted some lovely, fat, juicy, plum feijoas in the yard when I went to get the mail, so I couldn't resist trying to make another batch of jam. I had to test one of course... it passed quality control, don't worry. (I've already made a batch of feijoa chutney. It was good, but not my favourite. I forgot to take photos and blog about it. I'll probably make another batch for something to do with the fruit.)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3IBqVv1ZB0c/T4vXCl3XZyI/AAAAAAAAA-E/XJjAYnv8HJE/s1600/IMG_7634.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3IBqVv1ZB0c/T4vXCl3XZyI/AAAAAAAAA-E/XJjAYnv8HJE/s320/IMG_7634.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Plump, juicy and oh so yummy!</span></i></td></tr>
</tbody></table>
I used a standard jam recipe. I've learned from my last few experiences that although the recipe is easy, it doesn't mean that the jam will turn out right. The plum jam was too runny and didn't set (not boiled long enough and went mouldy after it was stored - I think I didn't fill it enough); the tomato and chilli jam was perfect but it also went straight into the fridge once it was cool so I'm not sure if it <i>was</i> right and the feijoa jam I made yesterday was too hard (I think I boiled it for too long.) Live and learn I guess. Good thing I'm not short on feijoas to practise on! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-5tUDCnmaIdE/T4vXPAYUYZI/AAAAAAAAA-M/VS_SJ6m9G2k/s1600/IMG_7636.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-5tUDCnmaIdE/T4vXPAYUYZI/AAAAAAAAA-M/VS_SJ6m9G2k/s320/IMG_7636.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Get some good, meaty feijoas!</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-po4rmH_g7cg/T4vXbyzlJ2I/AAAAAAAAA-U/SwM-R8c4IUk/s1600/IMG_7639.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-po4rmH_g7cg/T4vXbyzlJ2I/AAAAAAAAA-U/SwM-R8c4IUk/s320/IMG_7639.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Scoop out the insides with a spoon. You need 500g. I tried to peel them yesterday but it was too arduous and I couldn't get the sour pith part off without taking out an unreasonably high proportion of fruit, so I went with the scooping.</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="http://4.bp.blogspot.com/-8toslGhXBog/T4vXol3EgpI/AAAAAAAAA-c/xx2lH3t8J5Q/s320/IMG_7641.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>For some ridiculous reason, the photo uploaded sideways and I can't be bothered to muck around with it to fix it. 500 g fruit to 500 g sugar. I used regular white sugar today because I ran out of jam sugar (which has added pectin to help the jam set) but maybe that could be part of why it was TOO hard yesterday?</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="http://4.bp.blogspot.com/-OHwGiwwZBws/T4vX1YIVMqI/AAAAAAAAA-k/t3CL5LtW7Ug/s320/IMG_7643.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Chop up the feijoas and toss them in a pot on medium/medium-high heat.</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-TiNUGR2E8CU/T4vX-5PQ5tI/AAAAAAAAA-s/Ht04KPvsp_o/s1600/IMG_7645.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-TiNUGR2E8CU/T4vX-5PQ5tI/AAAAAAAAA-s/Ht04KPvsp_o/s320/IMG_7645.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Once the fruit comes to a boil, I reduce the heat and let it simmer down about to half the original amount and it's mushy. This is generally when I use a potato masher to help it along. As it cooks, try to skim off as much foam as possible.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-iLHMnp1Yv1g/T4vYLmxTcSI/AAAAAAAAA-0/QEWYrfkTack/s1600/IMG_7648.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-iLHMnp1Yv1g/T4vYLmxTcSI/AAAAAAAAA-0/QEWYrfkTack/s320/IMG_7648.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Add the sugar, stir until dissolved and then let it boil hard for about 10 minutes - stirring often to prevent it sticking to the bottom of the pan. Add a tablespoon of lemon juice after the sugar is dissolved. It's meant to help the jam set.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ztLZKPZ5wQo/T4vYW3rRDGI/AAAAAAAAA-8/ThRaYdGFQo0/s1600/IMG_7649.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ztLZKPZ5wQo/T4vYW3rRDGI/AAAAAAAAA-8/ThRaYdGFQo0/s320/IMG_7649.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Jam set test. Apparently it's set when you put a blob on a plate and can make a channel through it. I put the plate in the freezer for about 20 minutes beforehand. I also thought it was done because it coated (and stuck) to the back of a spoon.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PVdRkWGJfgo/T4vYtaYO47I/AAAAAAAAA_M/ijbTQyrdgXQ/s1600/IMG_7653.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-PVdRkWGJfgo/T4vYtaYO47I/AAAAAAAAA_M/ijbTQyrdgXQ/s320/IMG_7653.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Pour into sterilized jars. I'm hoping these don't go mouldy! We'll have to eat the one covered with the cellophane disc first, as it isn't completely full and more likely to go mouldy because of how much air is in there. I also noticed some condensation collecting on the inside of the disc. Such a beautiful golden colour. Yum!</span></i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KWJFp2NbVx4/T4vZGqNCYcI/AAAAAAAAA_c/_Knt1uw_LMM/s1600/IMG_7656.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-KWJFp2NbVx4/T4vZGqNCYcI/AAAAAAAAA_c/_Knt1uw_LMM/s320/IMG_7656.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>When placed side by side, it's easy to see that the one on the right (yesterday's jam) is deeper in colour - a bit burned maybe? (Not quite right, at any rate... but still tastes pretty good on fresh bread with a bit of butter!)</i></span></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
I have to say - it's delicious! I'm going to take some things to the Sallies in the next day or two and I may see if there are any jars going begging while I'm there. I wonder how much feijoa is <i>too much </i>feijoa.</div>
<br />
<br /><img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1162845595726999906.post-88946425128376240622012-03-31T01:19:00.000-07:002012-03-31T01:19:12.064-07:00End Of The Summer SeasonIn New Zealand the seasons change on the first of the month, as opposed to the solstices or equinoxes, so we've been ensconced in autumn for a month now. Aside from the calendar heralding the change of seasons, the weather has also let us know (in no uncertain terms) that summer's over... but further to that, the summer produce is definitely done.<br />
<br />
First - the watermelon:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OfSdUUaIK_w/T3azF7yziNI/AAAAAAAAA80/Nt_HMgR_Mvk/s1600/IMG_7621cropped.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-OfSdUUaIK_w/T3azF7yziNI/AAAAAAAAA80/Nt_HMgR_Mvk/s320/IMG_7621cropped.JPG" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Check out my melon baby... kind of wish I had another one, so I could do a real classy melon shot! Please excuse the crazy eyes and the teeth I've bared - I think I was a bit tired and disheveled from gardening.</span></i></td></tr>
</tbody></table>
Unfortunately, when I cut it, it was a bit anemic inside - a light pink instead of a beautiful juicy watermelon colour. That hasn't stopped me from eating it - tastes alright.<br />
<br />
Today my dinner was provided to me, courtesy of our garden. I didn't feel like anything fancy, but everything just seemed to fall into place this evening. The BEST thing is that this meal was delicious and relatively low in Weight Watchers ProPoints!<br />
<br />
First, I whipped up some pesto, using some sad basil from the garden. It's nearing the end of heat-loving-basil-growing season and my basil got blown over during a storm a while back, so it's a bit worse for wear, so I figured I needed to use it up quick smart. I used the same <a href="http://foodfromtez.blogspot.co.nz/2012/01/pasta-pesto-et-poisson.html">recipe </a>as I have before, except I was lazy and didn't toast the pine nuts. It still tasted fabulous.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-bnpa0lq1pvQ/T3a1ZTIW4-I/AAAAAAAAA88/Q_SoH1Mybto/s1600/DSCF3125.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://3.bp.blogspot.com/-bnpa0lq1pvQ/T3a1ZTIW4-I/AAAAAAAAA88/Q_SoH1Mybto/s320/DSCF3125.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">I had to fight some yucky snails for the last of my basil leaves. I've still got a bit out there that I need to harvest.</span></i></td><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;"><br /></span></i></td><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;"><br /></span></i></td></tr>
</tbody></table>
My plan was to make a pesto cream sauce (I made one last week with some Philadelphia Cream for Cooking.) It was lovely, but a touch bland... I was planning to give it another go, but to make the odd improvement. <br />
<br />
Then I looked at my veggies I gathered from the garden and hemmed and hawed for a while.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-E02vTNn2vgk/T3a4Y_j-qeI/AAAAAAAAA9c/qx28LQMQa9Y/s1600/DSCF3128.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://1.bp.blogspot.com/-E02vTNn2vgk/T3a4Y_j-qeI/AAAAAAAAA9c/qx28LQMQa9Y/s320/DSCF3128.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>I chopped up the capsicum and when I tasted it, it felt like the bits exploded with flavour in my mouth! I think I even did a little happy dance.</i></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i><br /></i></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i><br /></i></span></td></tr>
</tbody></table>
I decided I wasn't in a pasta mood, so I cooked up some quinoa. We had it in the cupboard and both Phill and I weren't wild about it when we tried it - we found it far too bland to enjoy. I have been convinced that I could find something that would work with it though.<br />
<br />
So I chopped up the beans (after stringing them) and threw them in a pot with the silverbeet and a little bit of water so they could cook a tiny bit (about 10 min.) I diced the capsicum and tomato and set them aside for later. Once the quinoa was cooked I stirred in about 4 tablespoons of pesto, the cooked beans and silverbeet. I spooned the mixture on a plate and sprinkled the diced capsicum and tomato over top of the warm quinoa and veggies. The veggies are all 0 points, so all the points come from the quinoa and pesto - for the amount I used, it was around 7 ProPoints all together, but you could easily reduce the number of points by using a bit less pesto. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8htIYPcrBCo/T3a6euCvo6I/AAAAAAAAA9k/YgQs8_x6ZDA/s1600/DSCF3130.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-8htIYPcrBCo/T3a6euCvo6I/AAAAAAAAA9k/YgQs8_x6ZDA/s320/DSCF3130.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">I'm going to go right ahead and say it - it was AMAZING. If I wasn't trying to practise some sort of portion control, I would have eaten another plateful!! The remaining pesto is going to be frozen in the ice cube tray so I can enjoy the taste of summer in a few months' time.</span></i></td></tr>
</tbody></table>
Phill even liked it (he <b>really</b> didn't like quinoa when we had it) - I do attribute it to my heavy hand with the pesto. To be honest, it had so much of it because my ice cube tray was full and I didn't want to sterilize a bottle to save a tablespoon's worth of pesto. <br />
<br />
We both agreed that a bit of chicken (cooked with a lot of garlic) would have made this amazing dish extraordinary. Ooooh - maybe a bit of grated parmesan too? <br />
<br />
Next time!<br /><img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1162845595726999906.post-848619042037767892012-03-08T00:33:00.001-08:002012-03-08T00:33:52.084-08:00The Tomatoes Will Not Win!You'd think, as a lover of tomatoes, the sight of them wouldn't really reduce me to near tears. After gazing forlornly at the mountains of tomatoes in the kitchen yesterday, I decided to take action.<br />
<br />
After making a lovely dinner (of course) I made another batch of oven roasted pasta sauce (not as good as last time - too much Worcester Sauce this time) and I decided to tackle some Tomato Chilli Jam.<br />
<br />
A friend mentioned that it's quite lovely, so I thought I'd give it a go. I'm pleased to report that my jam set beautifully this time! I'll be bringing a jar of jam for my friend who suggested it... hopefully she'll like it!<br />
<br />
<u><b>Ingredients:</b></u><br />
<ul>
<li>500 g tomatoes - peeled (blanched for a minute and then remove skins) and roughly chopped</li>
<li>250 g jam sugar (regular white sugar is fine too, but the jam sugar has setting agents in it)</li>
<li>juice of 1 lemon (I used 4 tbsp lemon juice)</li>
<li>1 tsp mixed dried herbs</li>
<li>1 tsp chilli flakes.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MfRmhDPEOLs/T1hmuwhCtQI/AAAAAAAAA7M/3nA9RkWwVZU/s1600/IMG_7604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-MfRmhDPEOLs/T1hmuwhCtQI/AAAAAAAAA7M/3nA9RkWwVZU/s320/IMG_7604.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-B7fK_vAVSGQ/T1hnMDz26bI/AAAAAAAAA7U/UwQqQDn8FB4/s1600/IMG_7605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-B7fK_vAVSGQ/T1hnMDz26bI/AAAAAAAAA7U/UwQqQDn8FB4/s320/IMG_7605.JPG" width="320" /></a></div>
<div style="text-align: center;">
Put all ingredients except sugar in a heavy based saucepan and boil on medium-low heat until the tomatoes are mushy (about 8 minutes.)</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RX40I5avbdM/T1hnn08XAjI/AAAAAAAAA7c/uWRd6aUVe-c/s1600/IMG_7608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-RX40I5avbdM/T1hnn08XAjI/AAAAAAAAA7c/uWRd6aUVe-c/s320/IMG_7608.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fib0qhd_jCM/T1ho_hdogGI/AAAAAAAAA7k/4xhT3Vjh4O0/s1600/IMG_7609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-fib0qhd_jCM/T1ho_hdogGI/AAAAAAAAA7k/4xhT3Vjh4O0/s320/IMG_7609.JPG" width="320" /></a></div>
<div style="text-align: center;">
Add the sugar and stir until dissolved. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KRJhIU54oA4/T1hsLoinuGI/AAAAAAAAA8M/thZQdgCFGTY/s1600/IMG_7612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-KRJhIU54oA4/T1hsLoinuGI/AAAAAAAAA8M/thZQdgCFGTY/s320/IMG_7612.JPG" width="320" /></a></div>
<div style="text-align: center;">
Increase heat to medium high and bring to a rolling boil until thickened and glossy.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_1DASHshXM8/T1hsTWl6GFI/AAAAAAAAA8U/1hgCUanON-E/s1600/IMG_7616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_1DASHshXM8/T1hsTWl6GFI/AAAAAAAAA8U/1hgCUanON-E/s320/IMG_7616.JPG" width="320" /></a></div>
<div style="text-align: center;">
Do the 'jam set test.' While you test, remove the pot from the heat. If you run your finger through and it makes a channel without running back together (as in the lower right hand corner of the picture) it's ready. Phill's mum suggested that I put the plate in the freezer to help with the testing. Happy to say it was indeed helpful.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Mtxf9c-zfWA/T1hsfeRTR0I/AAAAAAAAA8c/_SACbPckXw8/s1600/IMG_7617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Mtxf9c-zfWA/T1hsfeRTR0I/AAAAAAAAA8c/_SACbPckXw8/s320/IMG_7617.JPG" width="320" /></a></div>
<div style="text-align: center;">
Funnel/ladle into sterilized jars and seal. I don't have any lids for these, but the jam jar covers from Pak'n'Save work a treat!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Good on poached eggs, chicken and assorted meats. Keeps for 6 months if stored in a cool dark place. Refrigerate after opening. Easy peasy! It took about 45 minutes all up... I'll be making this one again.</div>
<div class="separator" style="clear: both; text-align: center;">
<span id="goog_1497855266"></span><span id="goog_1497855267"></span></div>
<br />
<img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1162845595726999906.post-63091888194556801862012-03-04T01:20:00.002-08:002012-03-04T01:22:14.751-08:00Updates<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xH7Aj1gHLkI/T1Mzc9Vsy-I/AAAAAAAAA7E/zeYGkY9Wlh0/s1600/yummy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://4.bp.blogspot.com/-xH7Aj1gHLkI/T1Mzc9Vsy-I/AAAAAAAAA7E/zeYGkY9Wlh0/s320/yummy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://twitter.com/#%21/yummyinmytumy"><i><span style="font-size: xx-small;">picture source</span></i></a></td></tr>
</tbody></table>
Short & to the point...<br />
<br />
1. The red <a href="http://foodfromtez.blogspot.co.nz/2012/01/tomato-chutney.html">tomato chutney</a> is even MORE amazing when made with half malt vinegar (instead of all white wine vinegar) and half brown sugar (instead of all caster sugar.) I found this out because I had run out of white wine vinegar... a very worthwhile experiment!<br />
<br />
2. When making <a href="http://foodfromtez.blogspot.co.nz/2012/02/lazy-summer-sunday-afternoon-ha-part-1.html">plum jam</a>, do not pit and peel the plums. Mum reckons that the pips have pectin and help with the setting. Mine did not set well, but is delicious. Only 7 1/2 more jars to go until it's all done. <br />
<br />
3. My <a href="http://foodfromtez.blogspot.co.nz/2012/02/lazy-summer-sunday-arvo-ha-part-2.html">oven roasted pasta sauce</a> is FANTASTIC. Highly recommended with a bit of mince (browned and drained of fat) and some veggies to bulk it up and served over simple pasta. Can easily serve 4.<br />
<br /><img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1162845595726999906.post-53977633042706612972012-02-25T22:44:00.001-08:002012-03-31T00:48:15.468-07:00Lazy Summer Sunday Arvo - Ha! (Part 2)So after I was finished with my plums around mid-day, I then sat and peered intently at the tomatoes on the windowsill, counter and table. <br />
<br />
I carefully measured out 1 kg of tomatoes and gleefully chuckled to myself. "I've made a significant dent! Ha, take THAT!" Just out of curiosity, I wandered outside with my handy basket to relieve the plants of the one or two ripe ones that I knew would be waiting for me. I stood there, staring with utter disbelief and more than a little despair. I went back inside with <i>over</i> a kilo of freshly picked tomatoes. So much for my dent!<br />
<br />
I decided to make pasta sauce, as I had cleared a little space in the
freezer. Since I preserved tomatoes yesterday (no post on that. not quite sure how they turned out yet), I simply couldn't bear
the idea of blanching and peeling more tomatoes today, so I cut them in
half and tossed them on a tray. Then inspiration struck... <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-96EBk93gOH8/T0nNNfqBGOI/AAAAAAAAA2M/B3wVWFELBCE/s1600/IMG_7566.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-96EBk93gOH8/T0nNNfqBGOI/AAAAAAAAA2M/B3wVWFELBCE/s320/IMG_7566.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>I quartered 2 onions and nestled some sprigs of thyme and some bay leaves among the veggies. I drizzled the whole thing with olive oil and sprinkled it with mixed herbs and coarsely ground salt.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-puN6xx_-67Y/T0nNZUEvUJI/AAAAAAAAA2U/P5J8Ni7LGQI/s1600/IMG_7567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-puN6xx_-67Y/T0nNZUEvUJI/AAAAAAAAA2U/P5J8Ni7LGQI/s320/IMG_7567.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>I love beautiful looking food - it looked so pretty. I popped it in the oven at 150 Celsius for about an hour.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Odlc-uuCgHI/T0nNmC7-qaI/AAAAAAAAA2c/zoSXv5hVI-U/s1600/IMG_7570.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Odlc-uuCgHI/T0nNmC7-qaI/AAAAAAAAA2c/zoSXv5hVI-U/s320/IMG_7570.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>After I did a few rounds of my knitting, I went outside and picked a bunch of basil and oregano. I chopped it up and left it in a bowl, ready to use.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-yS8aGKD_TTM/T0nN20zHpWI/AAAAAAAAA2k/tf_iX2s3k5I/s1600/IMG_7571.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-yS8aGKD_TTM/T0nN20zHpWI/AAAAAAAAA2k/tf_iX2s3k5I/s320/IMG_7571.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>After an hour in the oven - it smelled incredible!</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-i6GK0vHIxEA/T0nOF667_OI/AAAAAAAAA2s/yAV5U4SlDKs/s1600/IMG_7574.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-i6GK0vHIxEA/T0nOF667_OI/AAAAAAAAA2s/yAV5U4SlDKs/s320/IMG_7574.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Using a slotted spoon, remove the tomatoes and onions (throw out the herbs) and put them in a food processor and whizz up until it's a consistency you like for pasta sauce.</span></i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YuleHMkLQAs/T0nOQtbXjfI/AAAAAAAAA20/AplSeBJQZaw/s1600/IMG_7575.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-YuleHMkLQAs/T0nOQtbXjfI/AAAAAAAAA20/AplSeBJQZaw/s320/IMG_7575.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">In another pan, with a couple of tablespoons of olive oil, saute some crushed garlic until it's fragrant.</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sepjJzi7ips/T0nOc0B-pLI/AAAAAAAAA28/gRGhQb2cu50/s1600/IMG_7576.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-sepjJzi7ips/T0nOc0B-pLI/AAAAAAAAA28/gRGhQb2cu50/s320/IMG_7576.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Mix in whizzed sauce and chopped herbs. Add 2 tbsp of tomato paste and the secret ingredients - a couple of glugs of red wine and of Worcester sauce (the sauce gives it that <u>little</u> something that it needed to take away the tartness of the tomatoes.) Season to taste with salt + pepper.</span></i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="http://4.bp.blogspot.com/-oE7ZQ0weJDE/T0nOoZuq7hI/AAAAAAAAA3E/7JiwVexCxY8/s1600/IMG_7578.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-oE7ZQ0weJDE/T0nOoZuq7hI/AAAAAAAAA3E/7JiwVexCxY8/s320/IMG_7578.JPG" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Simmer for about 20 minutes to thicken it. I could have let it simmer longer, but I wanted it to be a little bit liquidy, as I planned to freeze it. It is also imperative that you test it with fresh bread. Do not burn your tongue (as I may have.)</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5PnVYZ2PEZo/T0nO0Qv5EXI/AAAAAAAAA3M/wo9NpJAiXOI/s1600/IMG_7580.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-5PnVYZ2PEZo/T0nO0Qv5EXI/AAAAAAAAA3M/wo9NpJAiXOI/s320/IMG_7580.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Put in container and let cool. All ready to freeze for up to 4 months.</span></i></td><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;"><br /></span></i></td><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;"><br /></span></i></td><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;"><br /></span></i></td><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;"><br /></span></i></td></tr>
</tbody></table>
It. Tastes. Amazing. I figure that's about 2 <i>really </i>generous servings, so it works out to about <b><i><u>4 Weight Watchers ProPoints.</u></i></b><br />
<br />
When I use it for pasta, I'll probably throw in some spinach, mushrooms and mince meat to bulk it up a bit (the meat will add to the points value though.)<br />
<br />
As I have said many times, I've got an abundance of tomatoes, so I've already planned for the next time I make it - I will roast it with a head of garlic (wrapping the cloves in tin foil so they don't stew in the juices that come out of the veges) and a red capsicum (I was a bit disappointed to find that I <i>did</i> have one in the fridge that I could have used today.) Yum!<br />
<br />
I've already had dinner tonight, but the thought of my pasta sauce is making my tummy rumble again! <br />
<br />
<br /><img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com4tag:blogger.com,1999:blog-1162845595726999906.post-56511073379298465152012-02-25T22:02:00.000-08:002012-03-31T00:48:15.475-07:00Lazy Summer Sunday Afternoon - Ha! (Part 1)Lazy is the <i>last</i> adjective I would use to describe my day today. I've been buzzing around, like a fly on crack, creating, stirring, bottling and testing (the best part.) It was hot today. The kind of hot where you just want to lay where you may and let the breeze wash over you.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-4FT2BwUbuzc/T0m_p7LuM1I/AAAAAAAAA08/s7BfPfFnBm0/s1600/IMG_7553.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-4FT2BwUbuzc/T0m_p7LuM1I/AAAAAAAAA08/s7BfPfFnBm0/s320/IMG_7553.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>She lay motionless for at least an hour. I would have worried if she didn't jump up when I shook her cat biscuits.</i></span></td></tr>
</tbody></table>
Not to brag, but my kitchen smelled <i>awesome</i> today.<br />
<br />
I started the morning by attacking my 2 kg of plums that my lovely friend J brought me from her tree on Thursday. After a brief moment of panic (if I was meant to peel the plums or not) and a quick phone call to Phill's nana, I took a break and trundled off to the grocery store to get some jam sugar. Nana had used some the other day (with the recipe on the back) and it was apparently amazing.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-h9QjtWzIQTE/T0nAPYToh0I/AAAAAAAAA1E/iEWoryMU8Dk/s1600/IMG_7550.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-h9QjtWzIQTE/T0nAPYToh0I/AAAAAAAAA1E/iEWoryMU8Dk/s320/IMG_7550.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">2 kg of perfect plummy goodness.</span></i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MNyVWTh8Gm8/T0nAdqTGjwI/AAAAAAAAA1M/xu969DN2iIs/s1600/IMG_7554.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-MNyVWTh8Gm8/T0nAdqTGjwI/AAAAAAAAA1M/xu969DN2iIs/s320/IMG_7554.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Peeled, stoned and cut in halves. I just couldn't resist popping a couple of bits in my mouth (I had to test it you know. Quality control.) Seriously? Could you resist that sight?</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lc3uayBYcZA/T0nAo9tdRNI/AAAAAAAAA1U/t22_MpBuKbc/s1600/IMG_7555.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-lc3uayBYcZA/T0nAo9tdRNI/AAAAAAAAA1U/t22_MpBuKbc/s320/IMG_7555.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>I never realised how much sugar goes into jam.</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yFqLF0sYurc/T0nA2P4SHOI/AAAAAAAAA1c/lBEUXWME-6A/s1600/IMG_7557.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-yFqLF0sYurc/T0nA2P4SHOI/AAAAAAAAA1c/lBEUXWME-6A/s320/IMG_7557.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Add 1 1/2 cups of water to the plums, boil until mushy.</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-38OlqmAVlzk/T0nBB0NEk6I/AAAAAAAAA1k/9f_WwZqYgVI/s1600/IMG_7558.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-38OlqmAVlzk/T0nBB0NEk6I/AAAAAAAAA1k/9f_WwZqYgVI/s320/IMG_7558.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Use trusty potato masher to crush the plums.</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4VZhCqJUyo0/T0nBMqRbmmI/AAAAAAAAA1s/VtyVCtHPx0I/s1600/IMG_7560.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-4VZhCqJUyo0/T0nBMqRbmmI/AAAAAAAAA1s/VtyVCtHPx0I/s320/IMG_7560.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Add copious amounts of jam sugar (7 cups) and stir until dissolved. Do not let boil yet.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pmfoV6D3KWE/T0nBa-ki2_I/AAAAAAAAA10/m1OQTK43oCg/s1600/IMG_7561.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-pmfoV6D3KWE/T0nBa-ki2_I/AAAAAAAAA10/m1OQTK43oCg/s320/IMG_7561.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Stir in 2 knobs of butter (20g) and bring to a rolling boil. Let boil for 10-15 min.</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-e2XKJxSOMpw/T0nBi9CVyqI/AAAAAAAAA18/LmNG4tgZgtw/s1600/IMG_7562.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-e2XKJxSOMpw/T0nBi9CVyqI/AAAAAAAAA18/LmNG4tgZgtw/s320/IMG_7562.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Test frequently for setting point (spoon a bit on a cold plate, let cool slightly and run your finger through it. If it forms a channel, you can take start bottling it, as it will set when it cools.) </i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hOyX79GP7A0/T0nBtooLDdI/AAAAAAAAA2E/PYI7Y-13piA/s1600/IMG_7563.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-hOyX79GP7A0/T0nBtooLDdI/AAAAAAAAA2E/PYI7Y-13piA/s320/IMG_7563.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Moisten wax paper discs and affix on jars with a rubber band immediately after putting in jam (use a sterilized funnel to get it in the bottles. Watch your fingers, the jam's very hot!) </i></span></td></tr>
</tbody></table>
For my first attempt, it was okay - I've been examining my jars all day and it still looks a bit runny to me. I'd let it boil a bit longer if I were to do it again.<br />
<br />
So in a nutshell - the recipe is as follows (a combination of one from the Edmond's Cookbook and the recipe on the back of the jam sugar packet.)<br />
<br />
<i><u>Plum Jam</u></i><br />
<i><u>Weight Watchers ProPoints:</u></i> 1 point per tablespoon<br />
<ul>
<li>2 kg plums - pitted, peeled and halved (chop them up if you want to skip the potato masher step.)</li>
<li>1 1/2 cups water</li>
<li>7 cups sugar (white sugar will work, but the jam sugar is quite nice and has extra bits in it to help it set apparently.)</li>
<li>2 knobs butter (20g - I think the butter gives the jam that lovely glossiness)</li>
</ul>
<ol>
<li>Peel, pit and chop the plums - halves or smaller, your choice.</li>
<li>Place in pot with water and boil until mushy.</li>
<li>Mush up more with masher.</li>
<li>Add sugar - stir until dissolved. Do not let boil yet.</li>
<li>Once sugar is dissolved, add butter and boil briskly for 10 - 15 min.</li>
<li>Test frequently for setting point (then bottle when ready!)</li>
<li>If you're using wax discs, don't forget to moisten them before putting them on the jars (like I forgot.) </li>
<li>Store in a cool, dark place. </li>
</ol>
I'm planning to have toast and jam for breakfast tomorrow!<br />
<img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1162845595726999906.post-45936411464623516042012-02-22T01:51:00.000-08:002012-03-31T00:48:15.463-07:00Tomatoes GaloreHoly hell. I'm overwhelmed with tomatoes. I've got to do some preserving this weekend, but in the meantime, I thought I'd try my hand at tomato sauce. Phill's parents were here on Sunday, and apparently Dad really likes it freshly made. He said it had burned a tiny bit, so it had caramelized (which is true, I remember the burning and mild panic) but otherwise it was a success.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WCcM_B6Go3w/T0S4LrL_SPI/AAAAAAAAA0k/GHaEFsQha10/s1600/Tomato+Sauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-WCcM_B6Go3w/T0S4LrL_SPI/AAAAAAAAA0k/GHaEFsQha10/s400/Tomato+Sauce.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>From beginning to end...</i></span></td></tr>
</tbody></table>
It was dead easy, and tastes pretty good. Sorry for the old school measurements - it's an old family recipe... thank goodness for Google! I know a lot of these chutney/sauce recipes do have a lot of sugar in them, but if you're not having heaps at once and very often, I think it's okay.<br />
<u></u><br />
<b><u>Phill's Nana's Tomato Sauce (via Phill's Mum)</u></b><br />
<b>Makes: </b>approx 1 litre<br />
<b>Weight Watchers Points:</b> 1 point per tbsp (based on approx 66 tbsp in 1 litre)<br />
<br />
4.5 lbs tomatoes<br />
1 lb onions<br />
1/8 cup table salt<br />
1 lb brown sugar<br />
1/4 oz all spice<br />
1/4 oz peppercorns<br />
1/4 oz cloves<br />
1/4 tsp cayenne pepper<br />
1 level dessert spoon cinnamon (I guessed about 2 tsp)<br />
375 ml malt vinegar<br />
<br />
Cut it all up and boil for 4 hours, stirring occasionally.<br />
Strain and bottle (I don't have a proper strainer, so I blanched and peeled the tomatoes first and then mashed it up while cooking. Next time, I may give it a whiz in the food processor before bottling.)<br />
<br /><img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1162845595726999906.post-70388772601630247432012-01-31T23:18:00.000-08:002012-03-31T00:48:15.481-07:00Pasta, Pesto et PoissonAs promised, here's my pesto post. I suppose I can see why pesto is so expensive in the shops, because parmesan and pine nuts are luxury items. That being said, <i><u><b>holy cow</b></u></i>! I'm not sure I can go back to store bough pesto. The flavour seemed to explode! It tasted so vivid and fresh... like there was a party in my mouth! I thought it was a bit too oily yesterday, but when I used it today with pasta, it was perfect. If making it for a dip with crackers or to eat immediately, I'd suggest a little less oil and salt. I'm also a bit of a garlic fiend... I think you couldn't go too far wrong with another clove of fresh garlic.<br />
<br />
So... here we are:<br />
<br />
<u><b>Basil Pesto - Makes approx 1 1/4 cups - Weight Watchers ProPoints - 3 points per tbsp </b></u><br /><ul>
<li>3 1/2 - 4 cups loosely packed basil leaves (gently washed and dried)</li>
<li>1/2 cup pine nuts</li>
<li>1/2 cup parmesan</li>
<li>2 garlic cloves </li>
<li>1/2 tsp sea salt</li>
<li>1/2 cup extra virgin olive oil</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_4peAFIITuQ/TyjjnKKc-tI/AAAAAAAAAzI/FA-eTn0gDVE/s1600/DSCF2718a.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-_4peAFIITuQ/TyjjnKKc-tI/AAAAAAAAAzI/FA-eTn0gDVE/s400/DSCF2718a.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Wash and dry - remove leaves from stalks.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-YseF9UpXZ_M/TyjjodLDraI/AAAAAAAAAzQ/0fptSlr-CGE/s1600/DSCF2728a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-YseF9UpXZ_M/TyjjodLDraI/AAAAAAAAAzQ/0fptSlr-CGE/s320/DSCF2728a.JPG" width="212" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CodYJIUo1Ug/Tyjjp-tXJQI/AAAAAAAAAzY/KyfITJaFS6I/s1600/DSCF2731a.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://4.bp.blogspot.com/-CodYJIUo1Ug/Tyjjp-tXJQI/AAAAAAAAAzY/KyfITJaFS6I/s400/DSCF2731a.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Toast pine nuts in a pan with no oil over medium heat until a nice golden brown - then put in food processor.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-c35E-pWCnR4/TyjjrCROa1I/AAAAAAAAAzg/8a6-uQFdRpU/s1600/DSCF2732a.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-c35E-pWCnR4/TyjjrCROa1I/AAAAAAAAAzg/8a6-uQFdRpU/s400/DSCF2732a.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Not sure if you're meant to use grated parmesan or whole bits, but this is what I had. I threw it in the food processor before I did all the other parts.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-m8RO6Eyjwwc/Tyjjsw6i1DI/AAAAAAAAAzo/qGb2m9qVcxA/s1600/DSCF2733a.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://4.bp.blogspot.com/-m8RO6Eyjwwc/Tyjjsw6i1DI/AAAAAAAAAzo/qGb2m9qVcxA/s400/DSCF2733a.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Peeled and tossed in the processor.</span></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-u0et-MZwNjA/TyjjuMlxV6I/AAAAAAAAAzw/iir_xQxDvQA/s1600/DSCF2735a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-u0et-MZwNjA/TyjjuMlxV6I/AAAAAAAAAzw/iir_xQxDvQA/s400/DSCF2735a.JPG" width="265" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-pVHI2JlJp0c/Tyjjvs1UEJI/AAAAAAAAAz4/3apFnzMSxX0/s1600/DSCF2736a.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-pVHI2JlJp0c/Tyjjvs1UEJI/AAAAAAAAAz4/3apFnzMSxX0/s400/DSCF2736a.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Basically, I put all the bits in the processor and whirred it until it made a thick paste. Delicious!</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-v_Q3E8QWS6M/Tyjjw8VGa0I/AAAAAAAAA0A/ypf3o_1knWA/s1600/DSCF2737a.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-v_Q3E8QWS6M/Tyjjw8VGa0I/AAAAAAAAA0A/ypf3o_1knWA/s400/DSCF2737a.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Most importantly - put it in a cute bottle with an equally as cute label when finished.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VXdX0klHxyM/Tyjjlt5LI1I/AAAAAAAAAzA/JmjajuzXhNg/s1600/DSCF2738a.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-VXdX0klHxyM/Tyjjlt5LI1I/AAAAAAAAAzA/JmjajuzXhNg/s400/DSCF2738a.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">A couple of tablespoons of pesto, pasta and the fish from yesterday. Ridiculously yummy.</span></td></tr>
</tbody></table>
<br /><img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1162845595726999906.post-22698447234054126952012-01-31T01:54:00.000-08:002012-01-31T01:54:58.012-08:00Story of a SnapperAs I sat on the sofa, bathed in sunshine and patiently tapping away on my laptop, working on my Year Overview (since school IS starting next week) I heard the familiar noise of our gate clanging. Wondering who was about to try to sell us something, I jumped up and ran to the door. Happily, I found the boy from next door on the step, and his father waving a fish at me from across the garden. <br />
<br />
I hastily pulled the boy inside and loaded his arms up with spring onions and tomatoes and followed him outside, to where his father kindly presented me with a beautiful Australian snapper. He said he'd been out fishing today. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-k76MeXdp5W0/Tye1obMT8CI/AAAAAAAAAyo/1Og2jFtDaS8/s1600/snapper2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="http://4.bp.blogspot.com/-k76MeXdp5W0/Tye1obMT8CI/AAAAAAAAAyo/1Og2jFtDaS8/s320/snapper2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">This is not our actual fish, but a remarkable likeness of it. I had fishy hands, so could not document the journey of descaling, gutting and cooking the fish - I know you're disappointed.<a href="http://www.fishingbook.co.nz/saltwater/snapper-tauranga-2/"><span style="font-size: xx-small;"> (source)</span></a></span></i></td></tr>
</tbody></table>
I thanked him profusely and proceeded to scour the internet for instructions on how to descale and gut the fish (secretly, I was hoping Phillip would say "Don't worry about it dear, just put it on ice and I'll do it when I get home." No such luck.) <br />
<br />
So I took it outside and the scales flew everywhere! (Thank you to the website that advised me to do it outside.) When I took a shower later, I even found one stuck on my chest (ick... that's the last time I wear a summer dress when descaling a fish.) <br />
<br />
Then I gutted it. Bigger ick. I could feel my dad looking down at me and shaking his head and laughing at me. As a child, I enjoyed <a href="http://www.tez-perspective.blogspot.co.nz/2010/05/f-is-for-fishing.html">fishing with my dad</a>. Some of my fondest memories are of these trips - but I always disappeared when it came to the gutting of the fish. I remember Dad telling me that I had to learn one day... And I would flippantly respond as I skipped away "Why? When will I ever need to know how to do this? You can always do it for me!" Oh, how I ate my words today. I yelled up the stairs and begged Mum to come down and watch over me. She came, advised and I gutted. <br />
<br />
So after all that, I pulled a half-ripe lemon off the tree and rubbed the fish all over with half the lemon (inside and out), scored the fish on both sides, stuffed some butter in the cavity and scores, and rubbed it with some <a href="http://www.africanhut.com/shopexd.asp?id=827">Robertson's Fish Spice</a> (so yummy). I put some slices of lemon on top, wrapped it up in tinfoil and popped it in the oven at 180 degrees for about 35-40 minutes. Next time (if they are kind enough to give us another fish) I've already decided that I will rub it with salt, pepper, lemon, crushed garlic and maybe some fish spice. It just needed a bit extra. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ppm3fvlBjf0/Tye44BtmnOI/AAAAAAAAAyw/vlg83ysmWek/s1600/cropped+fish.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-ppm3fvlBjf0/Tye44BtmnOI/AAAAAAAAAyw/vlg83ysmWek/s320/cropped+fish.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Here it is - I had to flip it over because we were 'testing' it out of the oven, so it wasn't very pretty, and to be honest, I think the whole fish, head and all is quite terrifying looking and no one needs to see that. It was REALLY tasty though!</i></span></td></tr>
</tbody></table>
Because today wasn't challenging enough in the kitchen, I decided to make pesto this evening too. More on that tomorrow - I'm planning to put it with some pasta and what's left of our petit poisson. <br /><img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-1162845595726999906.post-14004608053269086632012-01-22T01:46:00.000-08:002012-01-22T01:47:06.216-08:00Spinach and Strawberry SaladPhillipa and Truman came over for dinner tonight.<br />
<br />
All I have to say is: YUM!<br />
<br />
I made a spinach and strawberry salad to serve up with the steak, sausages and other salads... it was so pretty, I meant to take a photo of it before dishing it up, but I quite honestly forgot. The original plan was to make it using the perpetual spinach from our garden - but when I tested it, the leaves were a bit more bitter than regular spinach. I quickly ran out to the fruit and veg shop to get a bag of baby spinach, but the best I could do was a bunch of whole leaf spinach. It was still lovely and fresh tasting, but not quite as pretty as usual.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="http://2.bp.blogspot.com/-iIM-n__VAiI/TxvVxjmrxKI/AAAAAAAAAyE/ohBi4dUBJt4/s400/IMG_7516.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><i><span style="font-size: small;">Ooops. The whole bowl was full of this lovely salad - well worth making when you have guests or fancy a treat.</span></i></span></td></tr>
</tbody></table>
This salad is awesome on so many levels. As I mentioned on my <a href="http://tez-perspective.blogspot.com/2012/01/alphabet-continues-with-y-yummy-in-my.html">other blog</a>, I love different tastes and textures in my food - this is definitely a multifaceted salad. The sugared almonds add sweetness and crunch, the vinaigrette dressing is both tart and sweet, which brings out the flavour of the strawberries beautifully. A former workmate of mine sent me this recipe many, many years ago as part of a recipe exchange and it has never (ever) failed me - just as she promised - I have the email saved in one of my webmail accounts so I can access it, wherever I am in the world! <br />
<span id="goog_129645566"></span><span id="goog_129645567"></span><br />
I <b>will not</b> even consider putting this in the Weight Watchers calculator to find the points. If you want to, feel free (it served the 5 of us quite easily and I had a double helping and there was a bit left over - as you can see from the photo above. I'd guess around 8 servings.)<br />
<br />
<b><u>Divine Spinach and Strawberry Salad</u></b> <br />
<br />
<i>Dressing - I mix it all up in a little container, and shake it up and pour it on just before serving, so the salad/almonds don't get soggy.</i><br />
<ul>
<li>1/4 c vegetable oil</li>
<li>2 tbsp raspberry vinegar or 4 tbsp red wine vinegar (I used 4 tbsp white wine vinegar tonight and I liked it a bit better than the red - it wasn't as strong.)</li>
<li>1 tbsp granulated sugar</li>
<li>2 tsp poppy seeds</li>
<li>1 green onion finely chopped (I used a handful of chives today, also equally as lovely.)</li>
<li>1/2 tsp salt</li>
<li>pinch or two of paprika</li>
</ul>
<i>Sugared Almonds - Mix ingredients in a bowl; pan fry on medium heat with no oil until golden brown. Make sure it's not too high or else the sugar will caramelize on the almonds and they'll stick together. Can also sprinkle these on just before serving, or if the spinach and strawberries are completely dry - you don't want to lose the crunch or the sweetness.</i><br />
<ul>
<li>1/2 c slivered almonds<i> </i> (I used a 70g pack today, which is slightly over a 1/2 cup.)</li>
<li>1/4 c granulated sugar</li>
<li>2 tsp water</li>
</ul>
<i>Salad - Wash and pat dry the spinach. Toss the strawberries through it. Use as many as you like - I think the more the merrier! I usually make all the bits well ahead of time and assemble just before serving.</i><br />
<ul>
<li>bag of spinach (I prefer baby spinach, but today I used 1 bunch of spinach leaves and chopped them up.)</li>
<li>2 c strawberries - hulled and sliced/quartered/halved - whatever you prefer<i> </i> </li>
</ul>
<br />
Enjoy!<br />
<br />
<br />
<a href="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img align="middle" border="0" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0pt none;" /></a><br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1162845595726999906.post-20672516465065135292012-01-21T20:49:00.000-08:002012-03-31T00:48:15.453-07:00A Change Of Plan(t)sYesterday's plan was to pick some of the beautiful basil I've got growing in the vege patch and make some pesto - I'm running out of the store bought stuff in the fridge and it's one of my cooking staples. I decided to use my own, fresh ingredients to make a batch instead of paying a small fortune to buy the premade stuff. <br />
<br />
But... after a bit of reading about the funny markings on my tomato plants, I found out that they are sick. With a heavy heart and a pair of secateurs, I mercilessly snipped away at the vines, leaves and stalks. Where there were six big, bushy, delightful plants, there are now only four tragically thinned out plants. I'm supposed to remove ALL vines with the awful white fungus stuff on them, but that would have decimated my biggest, most productive plant. So I took off most of it and I've got my fingers crossed that I can control the rest with <a href="http://ezinearticles.com/?Dealing-With-Powdery-Mildew---7-Home-Made-Remedies-That-Really-Work&id=2592902">one of these</a> home remedies. I'm a bit worried my tomatoes are going to get a sunburn now. Sheesh. Does it never end?<br />
<br />
Anywho, enter the next recipe. Green tomato chutney. I'm NOT letting all my tomatoes go to waste and I don't think they'll ripen if they're this green, so here goes. I got this recipe off the internet, like many others. Sounds pretty standard (check me out, Mrs Tomato Chutney Expert.) I've halved the original recipe, as I'm short on jars and Mum thinks some of these green babies will ripen up.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xiKsKaipnQM/TxqAK1EL4eI/AAAAAAAAAwY/eKie6Sm7UOs/s1600/IMG_7489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-xiKsKaipnQM/TxqAK1EL4eI/AAAAAAAAAwY/eKie6Sm7UOs/s320/IMG_7489.JPG" width="240" /></a></div>
<br />
<u><b>Green Tomato Chutney - slightly modified from recipe</b></u><br />
<u><b>Weight </b><b>Watchers ProPoints </b></u>= 1 point per serve (based on 50 servings.)<u><b><br /></b></u><br />
<div style="color: black; padding-left: 20px;">
1.3(ish - whatever 2.5 lbs comes out to) kg green tomatoes<br />
<span class="ingredient">500g onions or 1 lg. onion</span><br />
<span class="ingredient">1/2 tsp. peppercorns</span><br />
<span class="ingredient">1/2 tsp. salt</span><br />
<span class="ingredient">just under 500g brown sugar (whatever comes out to 1lb or thereabouts)</span><br />
<span class="ingredient">3/4 c. malt vinegar</span><br />
<span class="ingredient">1/4 c. sultanas </span><br />
<span class="ingredient">2 cloves </span></div>
<div style="color: black; padding-left: 20px;">
<span class="ingredient">1/8ish tsp of cayenne chilli powder</span><br />
<span class="ingredient"> </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YiawBedMBi4/TxqMp2O6SNI/AAAAAAAAAwo/sse9UB91rX0/s1600/IMG_7493.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-YiawBedMBi4/TxqMp2O6SNI/AAAAAAAAAwo/sse9UB91rX0/s400/IMG_7493.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">I had to take a photo of the cut tomato - I thought it was so pretty! (I may have popped a bit in my mouth accidentally... it tasted nice, like tomato obviously, but with a gentler flavour.)</span></i></td></tr>
</tbody></table>
Roughly chop the tomatoes and onions. Mix them together in a basin/bowl/container (whatever) with the
peppercorns and salt. Allow this to stand overnight. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Nku8itvggN8/TxqM21L5aCI/AAAAAAAAAww/jzjiPu6uNak/s1600/IMG_7495.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Nku8itvggN8/TxqM21L5aCI/AAAAAAAAAww/jzjiPu6uNak/s400/IMG_7495.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>All mixed up so then I covered it with Glad wrap for the night.</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6xSJ9AYnuzY/TxqMajLWN3I/AAAAAAAAAwg/SlP8OHMSzmM/s1600/IMG_7496.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-6xSJ9AYnuzY/TxqMajLWN3I/AAAAAAAAAwg/SlP8OHMSzmM/s400/IMG_7496.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>It's a bit late. I shouldn't have faffed around so much... regardless, it's standing overnight now.</i></span></td></tr>
</tbody></table>
The following day (today),
boil the sugar, cloves and cayenne with the vinegar then add the sultanas. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-W3B7c_gNzZs/TxuSiSgVQXI/AAAAAAAAAxc/wKoA_oNQDtU/s1600/IMG_7501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-W3B7c_gNzZs/TxuSiSgVQXI/AAAAAAAAAxc/wKoA_oNQDtU/s400/IMG_7501.JPG" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QHDhwCTKDhw/TxuSxPgXx5I/AAAAAAAAAxk/2N4Ob4YEaTc/s1600/IMG_7503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-QHDhwCTKDhw/TxuSxPgXx5I/AAAAAAAAAxk/2N4Ob4YEaTc/s400/IMG_7503.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Sometimes Blogger uploads my pictures sideways. I don't understand why, but I can't fix it - even if I reupload the photo. Anyhow, keep an eye on it at this stage because it will boil really suddenly and if you don't pay attention will burn and boil over.</i></span></td></tr>
</tbody></table>
Simmer for 5ish minutes, then add the tomatoes and onions and simmer until thick.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-qwTFhyt2ANA/TxuS75MbxUI/AAAAAAAAAxs/L9G5zSDjkh0/s1600/IMG_7506.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-qwTFhyt2ANA/TxuS75MbxUI/AAAAAAAAAxs/L9G5zSDjkh0/s400/IMG_7506.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Again, sideways. Irritating!</i></span></td></tr>
</tbody></table>
I simmered mine for about an hour and a half. I think it's because I added the tomatoes and onions AND the water that was in the bowl after it sat all night. I think if you drained the water and THEN added it, it may take only 40 minutes, as the original recipe says.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-m7DZhPIaluY/TxuTIr6GYKI/AAAAAAAAAx0/bGHBxY7ymwE/s1600/IMG_7510.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-m7DZhPIaluY/TxuTIr6GYKI/AAAAAAAAAx0/bGHBxY7ymwE/s400/IMG_7510.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>I forgot to take a photo when it was done just right. I used the potato masher to mash it up and make it smaller and more chutnified. </i></span></td></tr>
</tbody></table>
<br />
Pour into hot jars and seal.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-81b6eDlbvCA/TxuSV4dbKJI/AAAAAAAAAxU/OP34o14HKw0/s1600/IMG_7515.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-81b6eDlbvCA/TxuSV4dbKJI/AAAAAAAAAxU/OP34o14HKw0/s400/IMG_7515.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>I made cute labels yesterday. I love them!</i></span></td></tr>
</tbody></table>
This chutney is a lot sweeter than the other one, and doesn't have as much of a kick. I do like it though. I'm not sure how it tastes with stuff yet, but I imagine it'll be nice with cheese and crackers, sausages and steaks. If properly sealed and stored, it's meant to keep for up to a year (refrigerate after opening.)<br />
<br />
<i><u><b>**update </b></u></i>- it tastes AWESOME with all of the above suggestions, and I think I like it better than my other tomato chutney... it's also a better consistency than the first batch of chutney (Phill prefers the taste of the first chutney though, so they must both be pretty good.)<br />
<br />
<i><span style="font-size: xx-small;"><a href="http://www.cooks.com/rec/view/0,1623,156191-255198,00.html">original recipe source</a> </span></i><br />
<br />
<img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-1162845595726999906.post-16537106440932845312012-01-20T23:18:00.000-08:002012-01-22T00:11:56.039-08:00Le Jardin<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-atc7UNQnbzA/TxpBDbSHkKI/AAAAAAAAAvI/DZJotK4ljgk/s1600/DSCF2661.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-atc7UNQnbzA/TxpBDbSHkKI/AAAAAAAAAvI/DZJotK4ljgk/s400/DSCF2661.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Cucumbers</i></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GtSZICMpoDY/TxpDQtSEvCI/AAAAAAAAAvQ/U1IjXNWRmXo/s1600/DSCF2648.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://3.bp.blogspot.com/-GtSZICMpoDY/TxpDQtSEvCI/AAAAAAAAAvQ/U1IjXNWRmXo/s400/DSCF2648.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><i><span style="font-size: small;">Garden from upstairs - much fuller than last time.</span></i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-zjPKvuPq5fI/TxpDhukzIRI/AAAAAAAAAvY/-3jBOrt84XU/s1600/DSCF2649.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-zjPKvuPq5fI/TxpDhukzIRI/AAAAAAAAAvY/-3jBOrt84XU/s400/DSCF2649.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><i><span style="font-size: small;">From left to right - bed 1 -
watermelon; bed 2 - tomatoes, spring onion, celery and parsley; bed 3 -
potatoes, tomatoes, lettuce; bed 4 - perpetual spinach, oregano, thyme,
basil, chilli oregano; bed 5 - cucumber & scarlet runner beans</span></i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Y2V863pS5So/TxpFMnCSO0I/AAAAAAAAAvg/ppylgpz9u3A/s1600/DSCF2651.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://4.bp.blogspot.com/-Y2V863pS5So/TxpFMnCSO0I/AAAAAAAAAvg/ppylgpz9u3A/s320/DSCF2651.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>My tomatoes</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7hWULlgCnQc/TxpHTgNr5vI/AAAAAAAAAvo/i4efDxVmTxM/s1600/DSCF2653.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-7hWULlgCnQc/TxpHTgNr5vI/AAAAAAAAAvo/i4efDxVmTxM/s400/DSCF2653.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Green oak lettuce</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PUa1nz_CU1E/TxpJc4dP2dI/AAAAAAAAAvw/4FOBZQEdxPM/s1600/DSCF2654.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-PUa1nz_CU1E/TxpJc4dP2dI/AAAAAAAAAvw/4FOBZQEdxPM/s400/DSCF2654.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Chives</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-235wZ_wMZZQ/TxpLny3ZFNI/AAAAAAAAAv4/0FiaWIMTQjE/s1600/DSCF2655.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://3.bp.blogspot.com/-235wZ_wMZZQ/TxpLny3ZFNI/AAAAAAAAAv4/0FiaWIMTQjE/s400/DSCF2655.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Perpetual spinach</span></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-UsN0aVaboTM/TxpNd_HuGzI/AAAAAAAAAwA/W_pbh2nkZCM/s1600/DSCF2656.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://3.bp.blogspot.com/-UsN0aVaboTM/TxpNd_HuGzI/AAAAAAAAAwA/W_pbh2nkZCM/s400/DSCF2656.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Capsicum</span></i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tJ1UsuU81Ms/TxpOoS79V1I/AAAAAAAAAwI/ERo45h4F62g/s1600/DSCF2659.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-tJ1UsuU81Ms/TxpOoS79V1I/AAAAAAAAAwI/ERo45h4F62g/s400/DSCF2659.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Basil</i></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-edHRXn1Lq5U/TxpQrjB-2eI/AAAAAAAAAwQ/G-6c0iTDNEs/s1600/DSCF2660.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-edHRXn1Lq5U/TxpQrjB-2eI/AAAAAAAAAwQ/G-6c0iTDNEs/s400/DSCF2660.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Scarlet runner beans</i></span></td></tr>
</tbody></table>
Any recipe suggestions will be happily and gratefully received, trialled and blogged! <br />
<img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-1162845595726999906.post-27221262785187639192012-01-20T02:04:00.000-08:002012-03-31T00:48:15.459-07:00Tomato ChutneyI kindly liberated a page from my hairdresser's latest Women's Day magazine (with her permission of course!) because I thought this recipe looked the easiest of all chutney recipes I had found. I halved the recipe given, because I didn't want to use 1 1/2 kg of my tomatoes up. I'm hoping that I can get really good at this one, because it'd be a cute little gift to give!<br />
<b><u><br /></u></b><br />
<b><u>Classic Tomato Chutney</u></b> - from Women's Day<br />
<b>Makes:</b> 2 1/2 cups<br />
<b>Preparation:</b> 35 minutes<br />
<b>Cooking:</b> 2 hours<br />
<b>Weight Watchers ProPoints:</b> 1 point per serving <i>(my
logic is as follows: 1 cup = 16 tablespoons, so you'd get about 40 tbsp
from this recipe. 1 tbsp = 0 points, but about 1/10th of a bottle is 1
point. Clear as mud?) </i><br />
<br />
750g ripe tomatoes, peeled and chopped<br />
1 1/4 cups white wine vinegar<br />
1/4 cup sultanas<br />
1/2 large onion, chopped<br />
1/2 garlic clove, chopped<br />
1/2 tablespoon salt<br />
2 whole cloves<br />
1/4 teaspoon cayenne pepper (makes it quite spicy!)<br />
2/3 cups caster sugar<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fz8iqtQLTj0/TxkWalSvCsI/AAAAAAAAAs4/xxYesHiWY9g/s1600/Tomato+Chutney.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="http://4.bp.blogspot.com/-fz8iqtQLTj0/TxkWalSvCsI/AAAAAAAAAs4/xxYesHiWY9g/s320/Tomato+Chutney.jpg" width="320" /></a></div>
<br />
(Preparation
- Peel the tomatoes by first scoring the base of them with a cross and
then blanch in boiling water for 1 minute, then transfer to a bowl of
chilled water. The skin will peel off easy as pie.)<br />
<ol>
<li>In a medium saucepan, combine all ingredients except sugar. Stir on
med-high heat until the mixture comes to the boil. Reduce heat to low
and simmer for 1 1/2 hours, stirring occasionally, until tomatoes soften
(long enough to do quite a bit of knitting!) </li>
<li>Stir in sugar until dissolved. Bring to the boil. Cook for a
further 20-30 minutes, stirring often (but not constantly) until mixture
thickens.</li>
<li>Pour into sterilized jars and seal (I sterilized mine in the
microwave as a helpful website suggested. Bad idea, they all cracked.
Waste of very cute jars.) Store in a cool, dry cupboard for up to three
months. Keep in the fridge after opening. </li>
</ol>
It's ridiculously tasty on homemade hamburgers (all gourmet-like!) and <i>really </i>good on a hunk of a milder tasting cheese (we've already finished 1 little bottle.)<br />
<br />
<u><i><b>**update</b></i></u> - after making a batch of green tomato chutney, I've realised that this one is still too liquidy. Next time I make it, I'll let it thicken more - Phill reckons it's more of a sauce. Nonetheless, I'm still pretty pleased with my first efforts at chutney making.<br />
<img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-1162845595726999906.post-53913420356511154912012-01-20T01:59:00.000-08:002012-01-20T02:05:48.395-08:00Welcome To My Kitchen!Hello and welcome!<br />
<br />
I've only just started this blog, having rediscovered my love for baking and cooking. I've also found a new passion for gardening. Our garden is lovely, large and highly productive!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZdZVMI86Uak/Txk6pE3kHqI/AAAAAAAAAvA/8JLffgDK-Ak/s1600/DSCF2623.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://3.bp.blogspot.com/-ZdZVMI86Uak/Txk6pE3kHqI/AAAAAAAAAvA/8JLffgDK-Ak/s320/DSCF2623.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Since this photo was taken three weeks ago, everything seems to have exploded! All the beds are full of veg and we're eating our way through them.</i></span></td></tr>
</tbody></table>
<br />
There's been an abundance of fresh fruit and veg filling our kitchen over the past few months and I hate to see it go to waste, so I have been spending a lot of time in the kitchen trying to use it up. I thought some people may enjoy seeing a range of recipes that are tried, tested, true and tasty. I'll be the first to admit, I'm no foodie, but I do love food. <br />
<br />
Finally, there's the never-ending quest to get fit. I'll admit, sometimes I'm crap at it and I make things that are not the healthiest, but all things in moderation, right? Where applicable or useful, I'll put Weight Watchers ProPoints values up with some recipes. <br />
<br />
So... I'd love it if you could stay a while and give some of my bits and bobs a read!<br />
<br />
<br /><img align="middle" src="http://www.mylivesignature.com/signatures/54489/396/64B7E540F56AD956F0F214EA541C59FB.png" style="border: 0;" /><br />
<br />Anonymousnoreply@blogger.com4