by Georgina Adamson
Preferably use thick skinned lemons. This is another useful pantry item and great to use when cooking Middle Eastern-style food, goes well with chicken, lamb, fish, cous cous and more.
You will need large, sterilised glass jars. Prepare jars by washing and drying well and sterilising in the oven.
Wash the lemons and cut into quarters or eights, depending on size. Toss in a large basin with coarse salt and massage … Read more »
Ingredients:
7 long cucumbers
2 large onions
5 cups white vinegar
5 cups white sugar
1 tablespoon dry mustard seeds
2 teaspoons turmeric
1 teaspoon vegetable salt (optional)
½ cup salt
Method:
Slice cucumber and onion thinly,
sprinkle with ½ cup salt and stand
overnight.
Next day, drain off liquid from onion
and cucumber and discard brine.
Place drained cucumber and … Read more »
Ingredients:
500 gm grated beetroot
1 tablespoon oil
1 teaspoon yellow mustard seeds
1 cup white or brown sugar
1 chopped onion
¾ cup water
¼ teaspoon allspice
¼ teaspoons ground cinnamon
4 tablespoons apple cider vinegar
2 teaspoons salt
Method:
Grate beetroot, heat saucepan and put in mustard seeds, adding oil after they have started to pop.
Turn heat down to medium, add chopped onion … Read more »
by Georgina Adamson
My approach to making marmalade is fairly basic, probably because I often had buckets of fruit to deal with. Arm yourself with a board, a large bowl for cut-up fruit and a smaller one for seeds and pith, and a good sharp knife. A towel for under the board is handy as this job will get messy.
Prepare fruit: cut into small pieces with not too much pith, it’s really the skin you need. If I am juicing fruit regularly, I save the skins, put them in the freezer and take them out when I’m making marmalade. … Read more »
by Alfred Solti
Ingredients:
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons white pepper
2 teaspoons black pepper
1½ teaspoon cayenne pepper
2 teaspoons dried thyme
½ teaspoon dried oregano
Method:
Mix spices together and store in an airtight jar.
Dawn Hollins and Carole Broadhead
(This is one of those Basta/Enough recipes beloved of Italian grandmothers!)
Put peeled garlic cloves into a small saucepan and just cover with olive oil. Heat slowly and gently until the garlic softens – do not boil. Place into jars and cover with olive oil, adding herbs such as thyme or oregano if desired. Keep refrigerated. Use as a spread or an ingredient.
