Recipes, home grown goodness, BBQing and food stuff
-
Starting to get a decent amount of fruit/veg off patch of dirt and been making a few things (beetroot relish, rhubarb chutney, plum jam) however am not happy with the amount of sugar the recipes say to add.<br><br>
I mean I have a kg of fruit and almost the same amount of sugar is called for in a jam recipe I found, what do others use to substitute sugar? (in whole or in part)<br><br>
Also made a batch of cider, which is ready in a bout a week, but looking at how I can utilize my fruit into that as well if anyone has ideas there.<br><br>
Any recipes would be greatly appreciated. -
<p>no idea!</p>
<p> </p>
<p>I guess part of the thing with sugar is that it sets after being dissolved and put in jars?</p>
<p> </p>
<p>I've only done a few batches of this and that, so have used the sugar option as I experiment, but want a different option as I look at doing more because of the sheer quantity the recipes want you to use.</p> -
<p>jam pretty much is sugar mate, the problem is that if you make it instead of buying it, you can't help but realise it. same goes for mayonnaise and oil, pate and butter etc.</p>
<p> </p>
<p>if you're concerned about stuff setting you can just add some gelatine.</p> -
<p>yeah I guess, just seems an awful lot to use...I guess home made with just fruit and sugar is better than buying at a shop with other additives and preservatives?</p>
<p> </p>
<p>BTW your garlic looks excellent!</p> -
<p>I made a batch of mull for mulled wine this festive season and yeah I hear you on the sugar front. 1kg of sugar for 1.5 litres of water. not as bad as it sounds in that you only use 150ml for a bottle of wine - so around 20 teaspoons. Hence, if you have a glass, then you have around 4 teaspoons of sugar.</p>
<p> </p>
<p>Hmmm, ok it's bad. When did society become so sugar obsessed.</p> -
<p>Yeah, pretty chuffed wtih the harvest and True-loves plaiting of it.</p>
<p> </p>
<p>I was hoping this thread would lead to decent relishes as we have looking at about million tomatoes this year.</p>
<p> </p>
<p>Also have planted 50 perennial chilli plants (Rocoto) <a data-ipb='nomediaparse' href='https://en.wikipedia.org/wiki/Capsicum_pubescens'>https://en.wikipedia.org/wiki/Capsicum_pubescens</a> I have never had a chilli with so much flavour. Pack a real punch too. They are a year from maturing as we grew them from seeds which has been quite a process but every seed germinated, to our surprise. I cannot wait to make relishes and pickles with these bad boys.</p> -
I will try and revisit this thread soon Hooroo. On a break at Tolaga bay at present. Have a good recipe for a BBQ sauce (tomato based) using smoked chillis. Smoking and part drying your tomatoes and then freezing the result is awesome for stews and such during winter. Adds a good punch of flavor
-
<br><blockquote class="ipsBlockquote" data-author="MajorRage" data-cid="550929" data-time="1452042092"><p>
I made a batch of mull for mulled wine this festive season and yeah I hear you on the sugar front. 1kg of sugar for 1.5 litres of water. not as bad as it sounds in that you only use 150ml for a bottle of wine - so around 20 teaspoons. Hence, if you have a glass, then you have around 4 teaspoons of sugar.<br><br>
Hmmm, ok it's bad. When did society become so sugar obsessed.</p></blockquote>
Gareth Morgans latest crusade is over sugar , by the time he jumps on a bandwagon it's usually peaked or no one but him gives a shit about it anyway. -
<blockquote class="ipsBlockquote" data-author="Hooroo" data-cid="550930" data-time="1452042237">
<div>
<p>Yeah, pretty chuffed wtih the harvest and True-loves plaiting of it.</p>
<p> </p>
<p>I<strong> was hoping this thread would lead to decent relishes as we have looking at about million tomatoes this year.</strong></p>
<p> </p>
<p>Also have planted 50 perennial chilli plants (Rocoto) <a data-ipb='nomediaparse' href='https://en.wikipedia.org/wiki/Capsicum_pubescens'>https://en.wikipedia.org/wiki/Capsicum_pubescens</a> I have never had a chilli with so much flavour. Pack a real punch too. They are a year from maturing as we grew them from seeds which has been quite a process but every seed germinated, to our surprise. I cannot wait to make relishes and pickles with these bad boys.</p>
</div>
</blockquote>
<p> </p>
<p>Yeah I'd like to get in on some chilli sauces and the like, they easy to grow? I got some capsicum growing at the moment, so chillis should be easy too?</p>
<p> </p>
<p>but yeah I was hoping we might get some good recipes too as my trees and stuff mature and starts providing me natures goodness.</p> -
<p>Very easy to grow and your environment (Northland) would be perfect for them. If you are passing by my neck of the woods on the way back to Whangarei let me know and I will give you one of these perrenial Chilis that grow into a bush for pretty much year round chilis.</p>
-
<blockquote class="ipsBlockquote" data-author="Crucial" data-cid="550932" data-time="1452042679">
<div>
<p>I will try and revisit this thread soon Hooroo. On a break at Tolaga bay at present. Have a good recipe for a BBQ sauce (tomato based) using smoked chillis. Smoking and part drying your tomatoes and then freezing the result is awesome for stews and such during winter. Adds a good punch of flavor</p>
</div>
</blockquote>
<p>true, i haven't tried smoking them, that's on the list. oven semi-dried tomatoes with a few herbs are pretty sweet.</p> -
<p>yeah there was a few pages about the pectins and acids and it says sugar plays an important part of helping the pectins gel. </p>
-
<p>Now you pricks have me thinking about food.</p>
<p> </p>
<p>I cooked dinner tonight (I'm on hols, Mrs TA back at work). Salad in a sort of greek style, but instead of fetta, use fried Haloumi Cheese (get it just brown on each side in a little bit of butter).</p>
<p> </p>
<p>Its the shit, and would work well with the semi-dried tomatoes and/or some lightly fried pine nuts.</p> -
<blockquote class="ipsBlockquote" data-author="NTA" data-cid="551029" data-time="1452080820">
<div>
<p>Now you pricks have me thinking about food.</p>
<p> </p>
<p>I cooked dinner tonight (I'm on hols, Mrs TA back at work). Salad in a sort of greek style, but instead of fetta, use fried Haloumi Cheese (get it just brown on each side in a little bit of butter).</p>
<p> </p>
<p>Its the shit, and would work well with the semi-dried tomatoes and/or some lightly fried pine nuts.</p>
</div>
</blockquote>
<p>fuckin oath mate, get some pomegranate in there too, macadamias or pine nuts, figs avo and bacon - some salads you can make friends with.</p> -
Haloumi is great on kebabs on the the BBQ
