Monday, 30 April 2012

※ Barbeque Sauce

I made this today, I wrote down what I added. It wouldn't be as spicy as Joe's but still has a kick to it. (thanks everybody who emailed me recipes, I drew inspiration from all of them and concocted this)
Will post method up this week.

p.s tastes great, going to serve it tonight with EFC 


UPDATE: Recipe & method added.
 

INGREDIENTS:
  • 1 1/2 Cups Apple Cider Vinegar
  • 1/2 Cup Honey
  • 2 Cups Dark Brown Sugar
  • 2 Tablespoons freshly crushed garlic
  • 1 Teaspoon red pepper flakes
  • 1 Teaspoon chili flakes
  • 1/2 Cup Soy Sauce
  • 1/2 Cup Apricot Jam
  • 2/3 Cup Worcestershire Sauce  
  • 1 Cup home made tomato sauce
  • 2 400gsm tins of crushed tomatoes
  • Juice of 3 oranges
  • 1 Teaspoon of Liquid smoke
  • 1 Tablespoon Sriracha
  • 1 Teaspoon Sweet smoked paprika


METHOD

Dump all ingredients in a heavy bottomed pan
Stir while you melt down the sugar, honey and jam so it doesn't burn on the bottom.
Reduce heat and simmer for 2 - 3 hrs depending on how concentrated / thick you would like the sauce.
I waited til it cooled and blended it as there were still chunks from the tomatoes and I wanted a smooth sauce. 

Makes enough for 3 average jars full (if you want to bottle it up) 



Friday, 27 April 2012

※ Grog - A Vintage Find

I really love old cookbooks. I scour vintage shops and old book resellers and often the internet for vintage cookbooks, the older the better. Sometimes you find real gems inside and pictured here is a scan of one of those! 
A hand written recipe for "Grog" (with the ingredients listed I assume it is for beer)


 

Friday, 20 April 2012

※ Apple and Tomato Chutney / Relish


A lot of the tomatoes were from my garden, and the apples were an amazing batch of locally grown organic. (they are out for such a limited time I had to utilize them best I could)


INGREDIENTS

  • 1kg apples, peeled, cored and sliced
  • 450ml water
  • 1 tablespoon mustard powder
  • 1kg tomatoes, sliced
  • 2 large brown onions, chopped
  • 2 clove garlic, chopped
  • 85g sultanas
  • 140g caster sugar
  • 2 tablespoon curry powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon salt
  • 1 chopped small chili
  • 560ml vinegar (recipe said malt) I added 1/2 apple cider vinegar 1/2 Balsamic

METHOD
Prep: 30 minutes | Cook: 3 hours 30 minutes

Place apples and water in a large saucepan. Bring to the boil; reduce heat. Simmer for 25 minutes or until apples are tender, stirring occasionally.


Add mustard powder to apples. Add tomatoes, onions, garlic, chili, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar to the apples. Stir until sugar has dissolved.


Bring the mixture to the boil. Reduce heat; simmer for 3 hours, stirring occasionally, until mixture is thick and pulpy.

Seal chutney in hot sterile containers. Store in refrigerator for up to 6 months.

Recipe based on this recipe from AR with a few minor tweaks.

Thursday, 19 April 2012

※ Pickled Onions




INGREDIENTS - 1 FOR THE BRINING SOLUTION
  • 1 to 1½ kg pickling onions – brined for 24 hours, rinsed and dried with paper towel
  • 750 ml to 1 litre spiced vinegar (recipe to follow)
  • ½ to 1 cup of sugar
A ratio of 100g of cooking salt to 1 litre of water should be used. This is sufficient for brining 1 to 1½ kg of onions. Heat the water and salt together until salt is dissolved. Allow to cool before placing peeled onions into the solution.

The onions should be left in the brine for 24 hours, after which they should be drained, rinsed well and patted dry before placing in sterilised jars.



Peeling them was the hardest part, I wore sunglasses.
Must have looked like a crazy lady.

Preparation:  NOTE: Peeling pickling onions is fiddly and time consuming. To speed up the process top and tail the onions, then place the onions in a large heatproof bowl and pour over boiling water to cover. 

Leave to cool and hey presto, the skins will just rub away.Do not leave in the water once cool or the onions will start to go mushy.

METHOD
Pack the onions into sterilised jars to within 2 cm of the top of the jar. Pour over the cool spiced vinegar, ensuring that the onions are completely covered. (If the onions tend to float, place a crumpled piece of greaseproof paper in the top of the jar. 

After a few days this can be removed as the onions will have absorbed the vinegar and will then stay submerged).


I kept adding more ingredients to the vinegar. I liked the taste but was lacking something, so then I added chilli, bell peppers and garlic and it took it to a whole new level (as did the lemon) 


Season to taste, just use what herbs and spices you love. The original recipe also had allspice. I left this out as I thought the cinnamon would be enough and I was right.

INGREDIENTS - 2 AROMATIC SPICED VINEGAR


  • 1 litre (1 quart) of white, cider or white wine vinegar
  • 15g coriander seed
  • 15g cardamom pods
  • 15g mustard seeds
  • 1 or 2 sticks cinnamon
  • 4 cloves
  • 4 bay leaves
  • 1 whole dried chili
  • 1 teaspoon of dried garlic flakes (you could always use fresh garlic) 
  • 1 teaspoon of dried bell peppers
  • wedge of lemon
  • sugar (optional – adjust the quantity to your own taste) +++

I used a really nice and quite cheap white wine vinegar.
At $2.95 a bottle it has great taste. 

+++ Alternately add 6 teaspoons of honey to the vinegar solution as a sweetener instead of sugar.

METHOD
Bring the vinegar, slice of lemon and spices (and sugar if using) to just below boiling point. 

Cover the pot with a lid, then leave to infuse for three hours at least. Strain through a colander or sieve lined with two thickness of muslin).

Allow the vinegar to cool before pouring over the onions. 

Now, don't forget that you must leave them three to four weeks before eating. This is to allow the vinegar to penetrate the onions thoroughly.

Once opened store in a refrigerator.


I have left them soaking in the brine. I have already made the vinegar I shall bottle them up tomorrow.
Don't leave them soaking in the brine for more than a day if you want them to remain crunchy.

Another photo of them soaking in the brine. The vinegar has turned out quite delicious.
I'm leaving it to brew till tomorrow.

I'll let you know in a month or two how this batch turns out.



Here is a picture I snapped with my phone this morning.
Just needs to sit for a month or two.

Friday, 13 April 2012

※ Gonzo's Barbequed Ice Cream

Muppet Picnic Cookbook

Jim Henson's Muppet Picnic Cookbook is a 14 page stapled booklet published by Hallmark and sold in Hallmark stores in 1981. It includes recipes by Kermit,Miss Piggy, Fozzie, Gonzo, The Swedish Chef and Animal.

Today's scans "Gonzo's Barbequed Ice Cream
" & "Muppet Labs Vanilla Ice Cream"


Click for larger file

Wednesday, 11 April 2012

※ Home Made Gnocchi




Gnocchi are surprisingly easy to make...once you've mastered them a few times that is. The texture and taste of homemade gnocchi is far superior to the pre-made stuff.

It is important to use floury potatoes like russets when making the gnocchi as the dough needs to be light and airy.


INGREDIENTS
  • 3 best-quality Idaho or russet potatoes, washed and dried
  • 2 cups all-purpose flour
  • 1 tablespoon coarse salt


METHOD
Preheat oven to 200 degrees
Spear the potatoes lightly with a fork in a few places.

Place directly on the oven rack and cook until completely tender, about 1 hour. When cool enough to handle, cut the potatoes open, scoop out the flesh, and pass it through a potato ricer to achieve a very fine and light texture. 

Spread out on a rimmed baking sheet and allow to cool completely (very important).

In a mixing bowl, whisk together 1 3/4 cups of the flour and the salt. Slowly blend the flour mixture into the potatoes, using your hands to combine completely, until the dough pulls away from your hands and feel likes pizza dough. 

Add flour if necessary to achieve desired consistency.

Sprinkle some flour on a clean work surface. Separate the dough into several pieces and roll out each into the size of a cigar. Cut each "cigar" into 1-inch pieces. To form the gnocchi, dip a fork in flour, then place the tines on top of a piece of dough. Applying medium pressure, gently roll the gnocchi toward you with the fork, releasing pressure gradually as you roll, until it is completely rolled off the tines. Repeat with each piece of dough, placing the gnocchi on a floured baking sheet as completed. The pieces should resemble tiny footballs with a cup in the center.

Place a large pot of water on the stove to boil. When boiling, add a generous amount of salt. Drop about 8 gnocchi into the water at a time and cook until they return to float on the surface of the boiling water, 2 to 3 minutes. Remove with a slotted spoon and toss immediately with the sauce of your choice.


NOTE
- I have also added an egg to help ingredients bind before, it's all up to you really.

Friday, 6 April 2012

※ Fozzie's Onion Corn on the Cob

Fozzie's Onion Corn on the Cob

Muppet Picnic Cookbook

Jim Henson's Muppet Picnic Cookbook is a 14 page stapled booklet published by Hallmark and sold in Hallmark stores in 1981. It includes recipes by Kermit, Miss Piggy, Fozzie, Gonzo, The Swedish Chef and Animal.

Also on scan: 
  • Quick Corn Relish
  • Fozzie's BBQ Con on The Cobb
  • Corn Pudding
"Lend Me Your Ears."

INGREDIENTS
  • 1 envelope (1 3/8 oz.) dry onion soup
  • 1/2 C. butter or margarine, softened
  • 8 ears of corn
METHOD
Remove husks.  Combine onion soup mix and butter.  Spread 1 Tbsp. butter mixture on each ear.  
Wrap each ear tightly in foil.  
Place on grill over hot coals.  
Cook 30 minutes, turning once.  
In oven, bake at 425 degrees for 30 minutes. 
 
"Thank you, thank you for being such a wonderful audience.

Click pic for larger scan


Thursday, 5 April 2012

※ Chocolate Truffles Recipe




INGREDIENTS
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
1/2 cup (120 ml) heavy whipping cream (double cream) (35-40% butterfat)
2 tablespoons (28 grams) unsalted butter, cut into small pieces 




METHOD
Place the chopped chocolate in a medium sized heatproof bowl.
Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. 
Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.

Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur.

Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).  Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator.

With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls. 

Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. 

Cover and place in the refrigerator until firm. 

Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.  

Makes 30 small truffles. 


(Suggested) Different Coatings for Truffles:

  • Dutch-Processed Cocoa Powder
  • Melted or Tempered Chocolate
  • Confectioners Sugar (Icing or Powdered)
  • Sprinkles
  • Hazelnut Praline (see method below)
  • Toasted Coconut
  • Shaved Chocolate

Hazelnut Praline 

INGREDIENTS
1/2 cup sugar
1 cup hazelnuts toasted and skinned


METHOD
Lightly oil a baking sheet.

In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces.

Praline may be eaten as candy or ground in a food processor and used as a dessert topping



 
 
 
Link here for printable Easter tags



original recipe from:
Joy of baking

※ Easter Printable Gift Tags


I printed these onto a light card they came out a treat.

File is set up to A4 paper = 210 x 297 millimeters (8.27 x 11.69 inches)


My Easter gifts are now all finished. Time to take the dog for a walk! 



Click for 3.9 mb file set up at 200dpi


Tuesday, 3 April 2012

※ Spiced Fruit Scones



Just had Troy & Travis over for afternoon tea and whipped up these. As usual I like to experiment and try new recipes on friends. I served them with jam & cream.


Spiced Fruit Scones (makes about 12)



INGREDIENTS
  • 400 grams Self raising Flour
  • teaspoon each of cinnamon, allspice and ground ginger
  • Pinch sea salt
  • 80 grams butter
  • 50 grams unrefined castor sugar, plus extra for sprinkling
  • 2 eggs
  • 200 ml milk
  • 60 grams mixed sultanas and raisins

METHOD

Pre-heat the oven to 180oC gas 4.
In a large bowl mix the flour, spices and sea salt then rub in the butter.

Stir in the sugar.
Beat the eggs with the milk and form a well in the dry ingredients, then pour in all but one tablespoonful of the egg/milk mixture.

With your hand, work the wet and dry ingredients together to form a soft dough.
Turn out onto a lightly floured work surface and roll to a two inch thickness.

Take a cutter and cut out some shapes of your choice and place on a greased baking tray.

Keep reforming and rolling the dough then cutting out shapes until you have none left. If you don't have a cutter you could simply cut it into squares.

Using the leftover milk and egg mix, brush the tops of the scones with a pastry brush (or rub a little on with your fingers) and sprinkle a little sugar on the top of each. Bake for 20 mins until risen and golden.