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Post by Aly on Jul 8, 2017 13:09:15 GMT
Here it is! Look forward to lots of ideas!
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Post by sooliz on Jul 8, 2017 14:06:36 GMT
I saw this recipe this morning on a website (you might know of it Aly, it's a vegan/veggie one called liveeatlearn.com, I saw it as a link from another website), not tried it yet but I intend to. Am thinking of using blackcurrants instead of blueberries, as I have 2 bags full of our own blackcurrants in the freezer.
Balsamic Blueberry Vinaigrette
Ingredients 4 tbsp. balsamic vinegar 2 tbsp. honey 1 tbsp. lemon juice Pinch of salt & pepper 1/2 cup olive oil 1 cup blueberries, mashed
Method 1. Whisk together vinegar, honey, lemon juice, salt & pepper (probably best to do it in a blender I guess) 2. While whisking (or blending) slowly pour in oil, then continue whisking until completely emulsified (about a minute) 3. Place blueberries in a ziplock bag or bowl and mash until relatively smooth (would be easier in a blender or processor!). 4. Whisk blueberries into vinaigrette mixture. 5. Pour into a sterilised bottle.
The fresh fruit may cause this to spoil quicker than just an oil/vinegar mix, so store in the fridge. Should keep though for a fortnight or so.
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Post by ambersparkle on Jul 9, 2017 9:55:44 GMT
Making Raspberry Jam this Morning, the usual way. The Microwave Book, from Amazon, is called, Microwave Bottling, Fruit, Jam, Jellies, Pickles, and Sauces, by Isabel Webb. Yes, the Title is that long. Better get a move on. x bye.
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Post by brightspark on Sept 11, 2017 20:49:44 GMT
I made a batch of Veronica's lemon curd (larecettedujour). Also made some of my special marmalade. Made with clementines and lemons, and when ready added some Cognac-soaked dried cranberries. 9 jars in total.
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Post by brightspark on Jul 10, 2018 20:00:07 GMT
More lemon curd... Veronica's recipe of course. Also some apricot jam.
Today OH picked the remains of the blackcurrants (the birds kinda like them!), and I've decided to make blackcurrant jelly with it - we already have plenty of blackcurrant jam, so I thought I'd do something a little different this time. Also we saw the blackbird feasting on the gooseberries, so tomorrow, they'll be picked too. I fancy making some gooseberry and elderflower this time.
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Post by brightspark on Jul 14, 2018 11:52:31 GMT
Oh my word!! The gooseberry and elderflower jelly is superb - so easy and an absolutely gorgeous flavour! Once cooked up, and strained, I was left with 1 litre of juice, I added 900gms of granulated sugar, and, once dissolved, cooked for 15 minutes - an amazing set, too. Then I added 125ml of elderflower cordial. Goodness, it is such a beautiful jelly and taste? Probably one of the best I have ever made. It is certainly a keeper, and one I will make again and again. This made four jars of jelly (350gm-size).
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Post by sooliz on Jul 14, 2018 14:07:57 GMT
Sounds wonderful, Val - well, for you, not for me though as I don't like the taste of elderflowers...too flowery for me!
I had a lot of blackcurrant puree left from when I made cordial a couple of weeks ago, didn't want to waste it so I froze it, in two large tubs. Took one out a couple of days ago and have had some with Greek yogurt for breakfasts, and yesterday made a blackcurrant sponge cake. This morning I made jam, with some bags of strawberries I'd frozen a couple of weeks back, to which I added the rest of the blackcurrant puree, thinking it would help set the strawberries. It's made 5 jars and tastes wonderful.
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Post by brightspark on Jul 14, 2018 15:43:24 GMT
Amazing - we don't waste anything, but that all sounds very tasty, Sue. The birds had been at our blackcurrants too, so what was left I made into blackcurrant jelly as well - only two jars with them, but blackcurrant flavour is OH's favourite, so he'll love it. In fact, the last time I had a mixture of fruits, I made a mixed fruit jam, and again, wonderful flavour. It's worth trying these things, isn't it! A taste of summer!
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Post by ambersparkle on Jul 16, 2018 8:57:01 GMT
Yes, it's that Time again, pickling, and Jamming. will have loads of Plums this Year, hate Plum Jam, so bland, anyone any Idea of a Good Mix?
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Post by brightspark on Jul 16, 2018 11:03:38 GMT
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Post by sooliz on Jul 18, 2018 7:22:47 GMT
Tina, this may be too late (you may have already made the jam) but if not, have you considered adding flaked almonds? As soon as I read your post I thought 'almonds go lovely with plums'. Not sure if they'd work in jam, but you could give it a go!
Wish we had some plums, our Victoria plum which we've had for 5 years has yet to bear a single fruit to maturity.
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Post by ambersparkle on Jul 18, 2018 8:55:32 GMT
Thanks, Girls, had a look at the Recipe, Val, and have not ruled a similar one out, but it is Pie in the Sky, at the Moment, as the Plums are nowhere near ready. Will be making Strawberry, my Favourite, and Blackcurrent, before that, Am not really a Jam eater, much prefer Honey, and Peanut Butter, and the two combined ! My Canadian Friend introduced me to that, absolutely loaded with Calories, but beyond yummy !
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Post by ambersparkle on Jul 25, 2018 8:34:26 GMT
Gooseberry Jam Today, and probably Tomato and Pepper Relish, but it is hotting up here.
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Post by brightspark on Aug 21, 2018 13:57:48 GMT
I subscribe to a blog, which is about cooking and travel (actually more than one blog like this!). Today a recipe popped up 'rowan and apple jelly' - sounds like my sorta thing! She said that rowan (mountain ash) berries are bitter and could give you a stomach upset if eaten raw, but come into their own when made into jam, jelly or wine. It did look lovely, and not too difficult. We have a young tree in the garden, but, as yet, no berries. www.lavenderandlovage.com/2018/08/preserving-the-season-rowan-and-apple-jelly.htmlxx
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Post by brightspark on Aug 21, 2018 14:12:34 GMT
Ooh, Tina, I made my peanut butter yesterday. Yum - who needs to buy it. If you have a stick whizzer, it's simple.
The nuts become like breadcrumbs initially, then start coming together in lumps, then turns to a (thick) liquid. I used salted peanuts, so I added some honey to it so it didn't taste too salty. Of course it depends on tastebuds and how you'd prefer it.
Firstly I whizzed a small amount to the 'crumb' stage and kept those to add to the final liquid, which then made it the crunchy sort.
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