Showing posts with label Preserving. Show all posts
Showing posts with label Preserving. Show all posts

Wednesday, 31 August 2016

Strawberry and Prosecco Jam - Tate and Lyle Recipe

Making jam isn't really a difficult thing, it can't be because if I can make jam anyone can!  Of course using top quality fruit is pretty much vital for good results and the type of sugar you use is going to make all the difference to your jam.  Tate & Lyle Jam Sugar is definitely the hero ingredient for making jam happen since it has the perfect balance of sugar and pectin.

I was recently sent a jam making kit from Tate & Lyle which included Jam Sugar and four lovely jam recipes including this one and since we both LOVE strawberries I set about making Strawberry and Prosecco Jam.

Jam making

Fruits with a high pectin level work best such as blackcurrants and redcurrants, cooking apples and damsons - Oooh and by the way, I think damsons make the most amazing tasting jam (just saying).

Fruits with medium pectin levels include raspberries, tayberries and apricots.  The lowest pectin levels are found in strawberries, cherries and rhubarb so therefore they are more difficult to set and of course jam isn't jam if it doesn't set.


Apart from the wonderful jam you'll have another good thing about this particular recipe is you only need what amounts to a small glass of Prosecco which leaves the question; what to do with the rest of the bottle?.......silly question; hic!

Friday, 1 May 2015

How to Dehydrate Tomatoes using a Dehydrator

Now I've always been curious about dehydrators, I mean do they actually work, do they take forever and ever, to do their stuff,  and more to the point why do I, or anyone else for that matter, actually want or indeed need one?

Tomatoes; oh I do love tomatoes!  With a dehydrator you can preserve your tomatoes so they're ready to add to recipes as and when you want them.  As long as your jars are sterilised then I'm sure they can be stored in small kilner jars in olive oil.  I must say I was really impressed that the tomatoes kept their colour when dehydrated, in fact they turned to an even deeper red; no PhotoShop doctoring used in any of these photos apart to resize.  So yes dehydrators do work!

Saturday, 7 December 2013

Piccalilli - Easy to Make Recipe

Now how can anyone not love Piccalilli?  A slightly crunchy and lovely mustard spiced pickle - Perfect with Pork Pie and vital with any leftover Christmas Turkey or cold meats as a quick Boxing Day dinner.

Piccalilli is surprisingly easy to make too!

Sunday, 21 August 2011

What Happened to Mary's Tomatoes!

Slow Roasted Semi Dried Tomatoes Preserved in Oil.
A couple of weeks back good friend of mine Mary gave me some lovely tomatoes - loads of lovely tomatoes.
As I haven't got round to telling her what I did with them, I thought I'd do a post.  Preserved them is what I did!  Well for a few weeks anyway.
Of course the jar has to be filled to the brim with oil to keep air out and the tomatoes will stay ready to use when you want.  Sauces on top of a pizza, or however else you fancy them. 

Friday, 14 August 2009

Caramelised Carrot Chutney with Sultanas

No quite knowing what to do with the amount of carrots I had in the fridge, I decided chutney was the way to go!
Now, I've never made chutney in my life so after searching the net and coming up with lots of Indian based chutneys (nice but not what I wanted) I made this up out of bits and pieces from three different recipes.
I liked the idea of sultanas - so in they went too.
All I can say it it tastes nice - looks like it ought to and above all was easy to make.

 Print Recipe

You will need:
600g carrots - peeled
600g brown sugar

100g sultanas

450ml water

5 tablespoons of white wine vinegar
2 teaspoon mixed spice

2 teaspoons ground ginger
16 whole black peppercorns

1 bay lea
1 tablespoon of freshly squeezed lemon juice

How to do it:
You can either grate the carrots or do as I did and chop them roughly then put then into a food processor and whiz until they are nicely chopped.

You will need a large saucepan - put the chopped or grated carrots in along with everything else.

Bring to the boil and then turn the heat down to a simmer.

Simmer away for, well I thought it took an age really, but I say it was probably about an hour and a half or even 2 hours. You want the carrots really tender and you need to have a nice syrup type thing happening.
You will need to keep and eye on it and stir every now and then.

Now pour into a jug and then into your sterilised jar or jars, leave to cool and put on the lid.

Will go quite nicely with cheese and biscuits I say.

Sunday, 30 March 2008

Preserved Lemons - how to make them

Rick Stein said in his book 'Mediterranean Escapes' (the one that made me buy a Tagine) 'Preserved lemons are necessary for Moroccan cooking'. So, a few weeks ago I put some in a kilner jar along with lots of salt, olive oil, vinegar and a few bay leaves. 

And they are now ready to use! But as I'm working this week I will not be doing anything with them until Thursday!

You might like my recipe for Chicken Tagine with Preserved Lemons