MMMM Now where did that critter go?
Fun and games here this morning, beautiful kitten... was so proud of himself catching his first mouse, came in to show me and dropped it... Lorraine went rushing out of room ,,, Torito following with quite a big mouse, I went to kitchen door and opened it, but did he want to take it outside... ohhhh no it was more fun sliding around on the kitchen floor and throwing it into the air and catching it. Mouse ran into lounge room and under lounge, soooo Lorraine had to move lounge for Torito, mouse ran out I was on lounge so fast...Torito got the Mouse again but he was buggered and laid on back back foxing that he was almost dead, which gave me the chance to leave the lounge and get the broom and sweep him out the door... PHEWWWWWWWWWW Don’t ask me what happened after that, all I know is that Torito and Mono were looking behind the wood box...
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With Autumn leaves falling the garden looks so pretty with all the different colours. Pea and Ham soup cooking on the fuel stove and the smell of bread baking what more could you ask for in Winter. Birds making their nests, goats pregnant, chooks are laying and two ducks in a pen to get fat for the table (sad face here) but as Hugo says that is life and what the farm is for. Lucky I did not name the ducklings. Gramma Pie
Make your favourite short crust pastry for this yummy gramma pie filling 3 Cups gramma after peeled and seeded (steamed) 1/2 brown sugar Juice and greated rind of 1 lemon 1 cup cream small hand full of sultanas 1 teaspoon golden syrup 1 1/2 tsp cinnamon 1 tsp nutmeg 1/4 tsp all spice 2 eggs While still hot place gramma, eggs, cream, sugar and spices in a processor and whiz until smooth. Line a pie plate with short crust pastry. Pour cool gramma into the half cooked pastry shell base, cover top of pie with more pastry squishing the two edges together, not forgetting to make a rose and leaves for the top of your pie brush top of pie with egg or milk and bake in a moderate oven until paastry is golden brown. Cool, serve with cream or icecream. 8 Cups Black Grapes 3 cups sugar Remove grapes from stalk and wash. Put grapes into processer and process until just chopped Add to large saucepan with sugar and bring to boil, simmer for 25minutes Push grapes through sieve in small amounts Discard pulp, put back into pan and simmer until jam starts to set. Pour into steralised jars and seal. 1 kg Onions
3-4 Garlic Cloves 2 fresh Bay leaves 1/4 cup Olive oil 2 kg Tomatoes 2 tablespoons Tomato paste i cup Fresh Basil leaves 2 tablespoons Oregano 1/2 Teaspoon sugar Skin tomatoes by bringing water to the boil pop tomatoes in for a few minutes then straight into cold water, skins will come away very easy chop. Add onions, garlic, origano, basil and bay leaves to oil cook till onions are just tender, add tomatoes to onions. Mix tomato paste to 1 cup of hot water, add salt and pepper to taste, add sugar. Cook 2-4 hours until liquid has reduced and thick. Capsicum and chilli may be added to taste. Wash and dry jars, heat in oven and pack sauce. Store in fridge. Need to use these tomatoes so making more tomato pasta sauce which will come in very handy during winter, also with an abundance of basil to deal with it was back to the kitchen this morning, here is my recipe for basil pesto.
3 Cups fresh basil leaves 2 Cloves garlic 2 Tablespoons pine nuts 1/4 Teaspoon corse salt 1/2 Cup olive oil 1/2 Cup grated parmesan cheese Add Basil, Cloves, Pine Nuts, salt in blender, drizzle in oil while blending. Store in clean jars in the fridge. Pesto will store for longer that 4 weeks if parmesan is added when ready to serve. I also pour a little olive oil on top after bottling. Enjoyyyyyyyyyyyyy With an abundance of tomatoes this year I have stocked my pantry with Tomato Relish, here is my recipe
3kg Ripe Tomatoes 1kg Onions Ikg sugar 2tblesp Curry Powder small Handful Salt 3 tablespoons Mustard 1/2 teaspoon Cayenne Pepper Other vegetables may be added Skin tomatoes by bringing water to the boil pop tomatoes in for a few minutes then straight into cold water, skins will come away very easy. Cut and sprinkle with salt and stand overnight. Pour off water and place tomatoes and onions in pan with sugar, cayenne pepper and other vegetables that have been chopped into small pieces. Just cover with brown malt vinegar and boil 20 minutes. Mix curry, mustard and 2 tablespoons of plain flour together with a little vinegar, add to tomatoes and simmer for 1 hour. Wash and dry jars and lids well, heat jars in oven or microwave, bottle while hot seal and let cool. We have a fig tree that is loaded, so I made fig jam, here is my recipe:
Ingredients 1 kg. of figs 500 gm. of sugar 1 tablespoon of all spice 1 tablespoon of cinnamon juice of ½ a lemon Directions Weigh the figs after topping and cleaning the bottoms. Choose how chunky you like your jam, I like jam with pieces. If the skins are greenish and hard, cut into small pieces, green figs contain more pectin than the ripe fruits, so it may help to include some slightly green fruit. Done peel as fig skin will soften while boiling. Add spices and lemon juice. Cover with sugar and allow to sit for 2 hours. Slowly bring the mixture to the boil over 15-20 minutes, then slowly boil for 1 hour stiring occasionally, cool. Slowly boil for 15 minutes the next day. Cool. Pour into sterilized jars, cover and let cool.
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