April 13th, 2010
This year we have had a huge crop of Basil, even after bringing loads to work there is still so much to use. We were pretty sure Stephanie Alexander’s ‘Kitchen Garden Companion’ would have various ways of preserving basil…and it did. The one we chose was a variation of pesto, which can be used where ever you would add basil.
We removed the leaves from the stalks and ended up with about 10 cups of basil. Put the basil, 5 peeled garlic cloves, a little salt and enough olive oil to loosen the basil, into the food processor. Blend until finely chopped, transfer across to a clean screw top jar and cover the top with olive oil. The oil layer will help it keep longer, each time you use it make sure an oil layer remains (the top layer of the basil will brown but this is easily removed before using). Secure the lid and store in the fridge, this should keep for a few months.
We have cooked with it a few times now and each time it has been delicious. Last week we made a pizza with ham, lots of mushrooms, fetta, olives and a few dollops of the basil. And have also had a lovely weekend lunch of freshly made sourdough, spread with the basil (I like it quite thick), a few slices of fetta cheese and topped with slices of tomato and a little freshly ground pepper to finish it off….mmmm
January 12th, 2010
Andrea and I had a great time last year decorating these cupcakes for mum’s birthday. They were vanilla cupcakes decorated with coloured butter icing. We originally wanted the colours to be bolder but in the end were really happy with the peach and Tiffany blue.
January 11th, 2010
It is essential to sterilise jars when doing any kind of jams, chutneys, preserves or pickles.
You will need to use a saucepan which is large enough so the jar can be fully immersed into the water. It is necessary to ensure the whole jar has been thoroughly boiled to kill off any bacteria and germs. Place the jar and lid into the water, bring the water to a rolling boil and boil for 3 – 4 minutes. I think it is better to leave them in the boiling water for too long rather rushing. Using tongs, very carefully remove the jars from the water (be careful not to scold yourself with the boiling water). Place the jars and lids upside down on a clean teatowel until ready for use.
Bottle and seal the jars when preserve is hot, when you hear the lid pop you will know it is sealed.
Happy pickling!
December 22nd, 2009
Apologies for my disappearance over the last few months but I have been focusing on finishing my final assignments and assessments. This has kept me away from the joys of the kitchen and updating on the progress of our veggie patch. But now I am back and hope to get some more posts up very soon.
I would like to wish everyone a very Merry Christmas and a Safe & Happy 2010.
October 12th, 2009
Yesterday we visited Bowral Farmers Market. It is a great little market for fresh vegetables, breads, local cheese, organic meats and a few smoked goods. The exciting find for me were the Heirloom Tomatoes. I have seen them used on TV and had them in restaurants but I have never been able to find them locally, they don’t seem to appear in the supermarkets. When we bought them we were told most are sent up to Queensland as there is greater demand.
As you will see from the photo the quality is not 100%, but as I haven’t come across them locally, I wanted to try them out. I have enjoyed the many different flavours and textures, we have decided next season we will be growing the Heirloom variety in the veggie patch.
Bowral Farmers Market is moving to the Moss Vale Showground and is held on the 2nd Saturday of each month from 8am to 1pm. If in the area it is worth a visit, you may just find a little gem.