Welcome to my blog...it's very much a work in progress and something I wish I had more time to spend on. Please feel free to post comments and suggestions and if you have a recipe you would like to share then please feel free to email me on firstname.lastname@example.org
Saturday, January 23, 2010
My 3 black jack zucchinis have produced some whopping fruit this year. The largest weighed in at 3.4kgs. I have used the big ones (minus the spongy core) to make heaps of jars of both these sweet mustard pickles and also some zucchini and ginger chutney.
The pickles are so simple...a little time consuming but the result is beautiful.
For the pickles:
1kg zucchini, finely diced
1 red capsicum, finely diced
1 red onion, finely diced.
Mix in non reactive bowl and pour over 1/4 cup salt. Mix salt in and stand veggies for 2 or more hours.
In a non reactive saucepan add:
2 cups sugar
2 cups white vinegar
2 teaspoons tumeric
2 teaspoons mustard powder
Add the very well drained veggie mix and simmer for 20 mins.
Thicken with 1 tablespoon cornflour mixed with a little vinegar.
Cook for another 5 mins to thicken.
Pour into sterilized jars and store in cool, dark place until ready to use.
Unlike a lot of other pickle type things, this one can be eaten once cooled and is so good.
I never thought such a beautiful sauce was so simple. I have a crazy amount of yellow banana chillis and had no idea what to do with them...that was until I visited my local library and borrowed the AWW The Complete Cook. What a great book!
This recipe is my adaptation of their sweet chilli sauce recipe and it packs quite a punch!
6 large banana chillis, very finely diced
1 small knob of ginger, very finely diced
2 cloves garlic, finely diced
1 cup white sugar
1 cup white vinegar.
Mix all ingredients, boil at a slow boil for approx 20 mins or until nice and thick.
Pour into sterilized bottle. Store in fridge.
Makes about 1 cup.
You could just about use any type of chilli, just be careful of the heat level in the chilli.
I made these sweet treats today to use up some rather ripe peaches. Super simple and the result is superb. Perfect hot out of the oven...or as we will be doing this evening, served warm with some ice cream! Yummo!
Recipe is adapted from a blog on Foodgawker.com
Makes 12 mid size muffins
Heat oven to 200degC.
Line 12 hole muffin tin with muffin papers.
In one bowl, mix together:
1 1/3 cups rolled oats
1 1/3 cups milk
1/3 cup veggie oil or melted butter
Mix and allow to stand for 15mins.
In another bowl mix together:
1/2 brown sugar
1 1/2 cups plain flour
2 teaspoons baking powder
1 teaspoon cinnamon
Dice flesh of 3 mid sized peaches (approx 350g)
Mix dry ingredients into the oat mix, then add diced peaches.
Put mix into muffin papers (fill to almost full).
Bake at 200degC for around 20 mins or until lovely and golden.