Recipes

Classic Plum Jam

Sunday, February 02, 2014

Plum jam is a classic family favourite. When plums are plentiful, make your own plum with this simple recipe. The rich flavour of plums and the high acid and pectin content produces a good set, simply and easily every time - even if you are a beginner. Plum jam can be used beyond morning toast or sandwiches. Enrich your next family roast gravy with a teaspoon of jam, or use as the filling is Swiss rolls, fairy cakes, jam button biscuits or serve with ice-cream.    Read More . . .

 

Spiced Vanilla Plum Jam

Saturday, February 01, 2014

The fragrant mix of vanilla, cinnamon and cloves with the characteristic sweet but tart flavour of plums produces a truly exotic preserve. Spread it on toast, muffins or croissants for breakfast or for pure indulgence serve with vanilla ice-cream or custard and your favourite mix of fresh summer berries.   Read More . . .

 

Plum and Ginger Chutney

Thursday, January 30, 2014

The sweet and tart flavours of plums marry perfectly with the heady spice combination of ginger, cloves and allspice to produce this distinctive chutney. Allspice is the dried berry of the Jamaican pepper tree and it’s used extensively in pickling solutions and in its powdered form in  preserves and baking. Often referred to as pimento, it is readily available in the herb and spice section of supermarkets.I used our home grown Santa Rosa plums which produced an intense purple coloured chutney.    Read More . . .

 

Pickled Plums - Italian Style

Tuesday, January 28, 2014

Use dark plums for this Italian inspired pickled plum recipe. The aromatic spices, sweetened vinegar and plum nectar produce an opulent accompaniment. The cinnamon, cloves, cardamom, whole allspice berries and fresh ginger add to its depth and complexity. Serving pickled fruit is traditional in many European cuisines to offset the richness of  game meats, duck, turkey, goose, pork and terrines. Pickle a jar or two while they are abundant for  a special treat throughout the year,  for the Christmas roast or as a special culinary gift.    Read More . . .

 

Sumptuous Strawberry & Silvanberry Jam

Wednesday, January 01, 2014

Berries herald the beginning of summer and  combining strawberries with silvanberries produces  a rich complex flavoured jam with underlying blackberry tones.  Preserve the taste of summer by making this simple but sumptuous conserve. Spread on hot buttery toast:its intense colour and flavour excites the palette, kindles the heart and fires the imagination. Or serve with pancakes or waffles, with scone and cream for a wicked afternoon treat, with vanilla ice-cream, between heavenly sponges, in fairy cakes and jam tarts. The possibilities are endless.    Read More . . .

 

Globe Artichokes Preserved in Oil

Sunday, December 29, 2013

Capture the delicate flavour of a Mediterranean summer by preserving your own artichokes. Artichokes where known in Italy by the 15th century and the Italians perfected growing, harvesting, cooking, eating and preserving them. As a botanical and culinary curiosity, it is the unformed flower head that is eaten: not the leaves or root. Preserving artichokes is especially common in Southern Italy where the spring and summer harvest is preserved in oil and used in pasta, pizza or anti pasta platters during the winter months. Preserve your next abundant artichoke harvest with this Italian inspired recipe and discover the joy of mastering the art of preparing artichoke hearts and sharing your home preserve with friends and family.    Read More . . .

 

Fresh Tomato Sauce

Monday, November 04, 2013

During the peak tomato season when the tomatoes are plentiful and full of flavour, I make litres of fresh tomato sauce and preserve it. As a pantry staple it’s always on hand to add to soups and casseroles, lasagne and as a base sauce for baked, stuffed vegetables such globe artichokes, capsicum, cabbages leaves or zucchini. Best of all though, within minutes, it can be reheated and tossed with freshly cooked pasta, extra fresh basil and served with parmesan cheese for a quick, healthy meal on days when I’ve had a full day in the garden and come in tired and hungry.    Read More . . .

 

Quince Jelly

Monday, October 28, 2013

This jelly sparkles and shines like a rare jewel that has captured the heart, soul and fragrance of quince. Preserving quince as a jelly makes autumn last all year.Transform breakfast into a special occasion by spreading on thick slices of sourdough toast or homemade crumpets, or treat yourself by spooning over vanilla bean ice cream.Making jelly requires a little more care and patience that jam making. Long slow cooking will bring out the intense ruby colour and carefully strained juice will produce a jelly with such intensity and clarity it will delight the eye of the beholder. I have won a string of awards at Agricultural Shows with this recipe. For a special culinary gift, simply wrap with some colourful ribbon and love.      Read More . . .

 

Preserved Lemon

Monday, October 14, 2013

The salty sour combination of preserved lemons may sound unusual but it really works! Their versatility is beginning to be recognised beyond their point of origin in North African and Middle Eastern cuisine. Try adding chopped preserved lemon to rice dishes, salad dressings, salads that contain fetta cheese or olives or to the stuffing for roast chicken or fish and you’ll be surprised at the freshness and zing it adds. This is an essential pantry item for any adventurous cook or kitchen gardener. It may take 4 weeks to mature before you can use them, but it’s definitely worth the wait. Over winter preserve some lemons for yourself and friends as they also make a wonderful culinary gift.    Read More . . .

 

Pickled Zucchini

Sunday, September 29, 2013

The French and Americans may call them courgettes but most Australians have adopted the Italian name zucchini for these prolific summer miniature squash of the cucurbitaceace family (also known as the Gourd family). Native to North America, cucurbita are well traveled and began to appear in the botanical herbals of Europe some 50 years after Christopher Columbus epic voyage and discovery of the Americas in 1492. Ever since they were introduced into Australia by the Italian’s in the 1950’s, the zucchini has been embraced for its delicate flavour and versatility.   Read More . . .