Using the Triangle Food Tool Library dehydrator
Ingredients:
As many apples as can fit on drying racks
¼ cup lemon juice (can add more if you like zingy apples)
500 ml water
Method
Wash, peel (if you want), core and slice apples about 0.5 cm thick.
Mix water and lemon juice then dip apples into solution to prevent browning.
Place on drying racks … Read more »
We made this at last year’s pickling workshop at the Food Tool Library – it’s based on a Sally Wise recipe.
Ingredients:
1.5 kg green tomatoes – finely chopped
500 g onion – finely chopped
1½ tbsp salt (with no iodine or anti-caking agents)
1½ cups cider vinegar
¼ tsp ground black pepper
500 g sugar
4 tbsp cider vinegar – extra
… Read more »
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 … 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 »
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