tag:blogger.com,1999:blog-68904844066951960982024-02-02T15:29:12.166+11:00if your rhubarb is backwards....bend it forwards!
(or make it into jam, or jelly, or pickles)missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-6890484406695196098.post-13756676500791154882011-10-05T10:26:00.001+11:002011-10-05T10:31:59.466+11:00Apple and herb jelly<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-TU73Wpa-qPM2hM2JJAuVe_4s66LV8o58TQ8hkKpIgjT8O0z_DSKn3wtyCNdKrskfRjJQ3Z3I2FzY2GgFvmsZovKPfRJqGoIi7c9NRhnXBa0tPTTGoOP86fIFSNBLDqO9vlo4WU97xA/s1600/3991341061_b9b8e114c5_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-TU73Wpa-qPM2hM2JJAuVe_4s66LV8o58TQ8hkKpIgjT8O0z_DSKn3wtyCNdKrskfRjJQ3Z3I2FzY2GgFvmsZovKPfRJqGoIi7c9NRhnXBa0tPTTGoOP86fIFSNBLDqO9vlo4WU97xA/s400/3991341061_b9b8e114c5_o.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://fromme-toyou.tumblr.com/post/207610459/apple-orchard">http://fromme-toyou.tumblr.com/post/207610459/apple-orchard</a></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;">I am in the process of making some! I will be adding step by step photos to this recipe :)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com1tag:blogger.com,1999:blog-6890484406695196098.post-89654238128161199462011-09-29T17:01:00.008+10:002011-09-29T17:54:27.010+10:00Grapefruit Marmalade<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHk-HuE8xrKwW0oi5EyHRLuSXDyEYlXa8OF4YsR2GIeCM7spKXxcdi_jsNKuMEheljKPmrRTrbKBTUIOcgheIzDPNznilAZuqXiPw97_VCPQtWaPwMZMc04vaxbwRbc7j0oqCanwxFqM/s1600/grapefruit-info0.gif" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 270px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHk-HuE8xrKwW0oi5EyHRLuSXDyEYlXa8OF4YsR2GIeCM7spKXxcdi_jsNKuMEheljKPmrRTrbKBTUIOcgheIzDPNznilAZuqXiPw97_VCPQtWaPwMZMc04vaxbwRbc7j0oqCanwxFqM/s400/grapefruit-info0.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5657676992733468658" /></a>For those who love the bittersweet tang of marmalade on their buttery toast, do i have a recipe for you! Grapefruit is a bitter fruit by mature, and makes a delicious honey/amber coloured marmalade. I picked mine from a tree overhanging a friends garden, they were very ripe and juicy with a thick pith.<div><br /></div><div>8 grapefuit</div><div>1.5 kg sugar</div><div>water</div><div>juice of one lemon</div><div><br /></div><div><br /></div><div><br /></div><div>1. After thorough washing, peel the skin leaving the pith and shred finely, place peel in a large non reactive bowl </div><div>2. remove pith and seeds from grapefruits and keep in a jelly bag (or a very old, clean, pillow slip kept for this purpose)</div><div>3. slice fruit as finely as you can muster after all of that chopping</div><div>4. Add the fruit to the bowl with the shredded peel and cover with water. Place the jelly bag containing seeds and pith in the water also (you will </div><div>remover this later - it just helps it to set)</div><div>5. leave overnight to soak</div><div>6. the following day, remove the jelly bag and pour your mixture into a large pot to cook. Allow to boil until the peel is so soft that you can easily squash it with the back of a spoon.</div><div>7. Take off the heat and add sugar. Stir to dissolve and taste... is it too bitter? if so, add more!</div><div>8. Add lemon juice, and boil the mixture very hard (be careful, it will bubble and froth quite high!) until it gels</div><div>9. bottle and seal in sterilised jars.</div><div><br /></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qmcNZ5twtixFEOqMi0iljBRiX4rmzkZtWr5aUFolnHI7H1tVLUgNZJsiog6DIuXmfeofi9Th4q8hSudcbl0th0mLE6QSNswLmNT1xaVWq9de7NWSOM-SlvUyo9LsfKWcooO10APsHBs/s400/Grapefruit-Tree-Care.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 365px; height: 400px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5657677163756658818" /></div><div> </div>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-54076402868449912712011-09-29T16:50:00.005+10:002011-09-29T17:18:53.502+10:00Lemon Butter!<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEc4X42xJzphAPMCkB_UEtmw-e89Nt2EAnOhS0D_cHaJ9_VVrvpyb43oqxui53O5moAugo9Rkw1P1lGjqQwtrGqLjN8bQ1PExFSHSdIPhp3_pP-9MjAAMFKqGvUTc166kGiAkdklHNNbI/s1600/lemon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 225px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEc4X42xJzphAPMCkB_UEtmw-e89Nt2EAnOhS0D_cHaJ9_VVrvpyb43oqxui53O5moAugo9Rkw1P1lGjqQwtrGqLjN8bQ1PExFSHSdIPhp3_pP-9MjAAMFKqGvUTc166kGiAkdklHNNbI/s400/lemon.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5657672458210006674" /></a><div><br /></div><div>Lemon Butter has to be one of the easiest, cheapest and most delicious spreads to make at home. Don't believe what they say about double boilers!!</div><div><br /></div><div>Recipe (adapted</div><div> from <a href="http://www.stephaniealexander.com.au/mybooks.htm">Stephanie Alexander - the Cooks Companio</a>n)</div><div><br /></div><div>60 g butter</div><div>2/3 cup sugar (castor if you have it)</div><div>juice of 2 lemons</div><div>4 egg yolks (i used small eggs from the farmers market)</div><div>zest of 1/2 a lemon</div><div><br /></div><div>1. Whisk the eggs yolks and sugar together. They should make a pale creamy emulsion.</div><div>2. add a little lemon juice and whisk again to dissolve any pesky sugar crystals</div><div>3. pour into a heavy based saucepan, add the rest of the juice (always taste as you go!*), zest and butter and cook, stirring over a medium heat.</div><div>4. remove from the heat once the lemon butter coats the spoon, but keep stirring until you pour into a sterilised jar</div><div style="text-align: center;"><br /></div><div>this whole process took me about 10 minutes, and make one glorious jar of primrose coloured lemony goodness.</div><div><br /></div><div>* my lemons were super juicy and large, so i used about 1.5 lemons worth of juice. Taste it - if it is not lemony enough add a bit more, but remember you cant take the lemon back! </div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0E2xNy7_qNTKe5blJATmRf7Itc6devUBh4SKAONiPHOvvkXOAy16TAglzo6CEUSl5vqXb-UdH4aNR4P6nQQCLOqselcYTx4jY-KMMiMJT6KsxIoxJhEIxkJyp8bLOxQoEtCjM1-uAnY/s400/lemon16-l.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 321px; height: 400px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5657672618266314498" /></div>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-78843178377678916982011-07-25T14:59:00.007+10:002011-09-29T17:53:18.060+10:00Mustardy Roasted Beetroot Relish<a href="http://getthinandstaythin.com/im-a-real-cook" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a><br /><a href="http://www.flickr.com/photos/9474406@N05/819512982/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJTurwdxS7s8BceV1UZj1Cb5gzTnCfSONA9pR3BCdr8IQ2IBlPdCSEa0RSRLbbO7M_PqkZtoFFe1K2H0ijvTkZ5LkFkv0pHJ_9UgrDxHhErcKlrI40HL0SNRACR-QDKYN9KqGyBjEEnY/s400/819512982_ffa208d5ac.jpg" alt="" id="BLOGGER_PHOTO_ID_5633151019881643106" border="0" /></a><br /><span style="font-size:78%;"><br /><br /><span style="font-size:100%;"><span style="font-size:130%;">There are a great many delicious things to do with beetroot. I had been thinking for a long time that making a relish would be delicious, so i had a go at making a roasted beetroot relish with mustard seeds and horseradish cream added. It turned out very well, especially on a hamburger or with barbequed meats. Here is the recipe!<br /><br />2 bunches (about 1 kg) beetroot<br />700 ml apple cider vinegar<br />2 tablespoons dry roasted mustard seeds<br />2 teaspoons prepared horseradish<br />1/2 kilo sugar</span><br /></span></span><a href="http://getthinandstaythin.com/im-a-real-cook"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4Mf2NKVfZSkcZ9vlBQEbigQTtzS-c8ThvAohR8Ekiu5T6AtAR_8OFTg-CPrjUkTtigtLYd8XsBKbASUCst3NDRG1O1KdWvpIzG1-AJ7H9TYPGxr-VRVxEaNLh6iYoZYrUVkn6u6L5uI/s400/beetroot.jpg" alt="" id="BLOGGER_PHOTO_ID_5633152768205339090" border="0" /></a><br /><span style="font-size:78%;"><span style="font-size:100%;"><br /><span style="font-size:130%;">To start I roasted the beetroot, unpeeled in the oven for about half an hour. Once it had started to smell roasty, i removed it and peeled the skin. I would recommend gloves for all those who do not want violently fuchsia hands. The beetroot were then grated and placed in in a large heavy based saucepan with the vinegar, spices and sugar and cooked until the beetroot was soft and the liquid had become syrupy. Horseradish was added and into sterilised jars and voila!</span><br /><br /><br /><br /></span></span>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com2tag:blogger.com,1999:blog-6890484406695196098.post-6106983122459937042010-04-09T14:54:00.001+10:002010-04-09T14:56:58.224+10:00apple and rhubarb jelly!curerently cooking up a batch of apple and rhubarb jelly! should be quite pink this time, as the rhubarb was a very deep pink<br />Using fresh Braeburn apples from my local orchard!<br /><img src="file:///C:/DOCUME%7E1/user/LOCALS%7E1/Temp/moz-screenshot-1.png" alt="" /><img src="file:///C:/DOCUME%7E1/user/LOCALS%7E1/Temp/moz-screenshot-2.png" alt="" /><img src="file:///C:/DOCUME%7E1/user/LOCALS%7E1/Temp/moz-screenshot-3.png" alt="" />missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-13801633936104652012010-04-07T16:06:00.004+10:002010-04-07T16:09:14.640+10:00Plum and White Nectarine Jammade some today :) will be selling it at balmain markets at some time this year!<br />and probably starting an etsy shop<br /><br />tastes delicious! and i made it in the same way as the <a href="http://jammyjammyjamjamjam.blogspot.com/2010/01/plum-and-white-nectarine-jam.html">plum and white nectarine jam</a> i made recentlymissnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-65863950644317522162010-03-10T13:50:00.002+11:002010-03-10T14:01:51.923+11:00An Etsy Shop or Markets?<div>I have been wondering lately whether to set up an etsy shop. Itsa great website where we can buy handmade items from the people who made them -</div><br /><div><a href="http://www.etsy.com/">http://www.etsy.com/</a></div><br /><div>or maybe i should just try selling at markets?</div><br /><div>like Balmain markets perhaps</div><br /><div><a href="http://www.balmainmarket.com.au/">http://www.balmainmarket.com.au/</a></div><div> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxN5_JxEwnlvpX24HPYXSd1YAe_whmOwDw5YdVNo9uVm8MPQnvDyiotLpjEfhGnCQ_v14MT9xpFRQTYm_bL5q4WHZREMGmSuS-5KO6wN48uwohhTFuuoTYB_twYn0h7iJvdmEBb4zUuA/s1600-h/jar.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 145px; FLOAT: left; HEIGHT: 222px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446834890301213058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxN5_JxEwnlvpX24HPYXSd1YAe_whmOwDw5YdVNo9uVm8MPQnvDyiotLpjEfhGnCQ_v14MT9xpFRQTYm_bL5q4WHZREMGmSuS-5KO6wN48uwohhTFuuoTYB_twYn0h7iJvdmEBb4zUuA/s400/jar.jpg" /></a><br /><div></div><div> </div><div>either way i definitely need to be making more jam, and packaging it in these lovely jars</div><br /><div></div><br /><div><a href="http://tinyurl.com/yh5zg64">http://tinyurl.com/yh5zg64</a></div><br /><div></div>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-19252172809140188312010-01-13T11:14:00.005+11:002010-01-13T11:34:50.669+11:00Plum and White Nectarine JamSo this jam is very full flavoured and delicious! and a great way to use slightly too ripe plums!<br />plums are great because they set so well. i did have some emergency 'Jamsetta' but i didnt need it!<br /><br />Ingredients<br />2kg plums (i used red fleshed)<br />4 slightly unripe but fragrant white nectarines<br />1 tsp orange zest<br />1 tsp lemon zest<br />3 lemons (juice)<br />sugar<br /><br />the method is much the same as all other jams i have made - i started by chopping the fruit into smallish pieces, and placing in a large heavy saucepan with the zest, one lemons juice and 2 cups of water, this was boiled until the fruit was very soft.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg73hvP5lje6F-VMmJbIWBW7pILmCMROv88f1nDR2GznnN1INphbvVYgsmsSYewXd-bRfkgcV40vmQfq3J4c8o9YLvG7Ibp7Q88S-Mi80L5d0T2pvrGMrgxt6E3jQLreHS8EJLybZ07kI/s1600-h/photo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg73hvP5lje6F-VMmJbIWBW7pILmCMROv88f1nDR2GznnN1INphbvVYgsmsSYewXd-bRfkgcV40vmQfq3J4c8o9YLvG7Ibp7Q88S-Mi80L5d0T2pvrGMrgxt6E3jQLreHS8EJLybZ07kI/s400/photo.jpg" alt="" id="BLOGGER_PHOTO_ID_5426013846738363570" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_q6pEmrbnSPthw1yf5AM5zt5i_tCgtzIk-JFXZV-sSQhew9ajtEFvim2cKXv_o1JrUN4U_J5Oe0BbcSH5wBbbVYoqTLnqcBo3KLoRzk8K7PTxq53zsYfk24EyqHIGKsZ4SuDy2KJuDA/s1600-h/photo(7).jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_q6pEmrbnSPthw1yf5AM5zt5i_tCgtzIk-JFXZV-sSQhew9ajtEFvim2cKXv_o1JrUN4U_J5Oe0BbcSH5wBbbVYoqTLnqcBo3KLoRzk8K7PTxq53zsYfk24EyqHIGKsZ4SuDy2KJuDA/s400/photo(7).jpg" alt="" id="BLOGGER_PHOTO_ID_5426013852950701394" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCMqnrbVFl93Qvum7u863-B1RDW-NbJpa_V1GwzCWRQh9VnZ6Oc8H1jQksp0LicXGlJlqYSWt5tLmsvwmMGLzh24EiBZdyYqsDWdbnS3JEgO8IqTiVHadjUvumvjY-vTMi8Cx0yAvzZk/s1600-h/photo(6).jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCMqnrbVFl93Qvum7u863-B1RDW-NbJpa_V1GwzCWRQh9VnZ6Oc8H1jQksp0LicXGlJlqYSWt5tLmsvwmMGLzh24EiBZdyYqsDWdbnS3JEgO8IqTiVHadjUvumvjY-vTMi8Cx0yAvzZk/s400/photo(6).jpg" alt="" id="BLOGGER_PHOTO_ID_5426013854793431218" border="0" /></a>the next important step is adding the sugar - i added about 1.5 kilos and some extra lemon juice as i found this very sweet<br />this mixture should be stirred off heat until all of the sugar has dissolved, and is looks nice and glossy and smooth. put is back on the heat and bring to a rolling boil - pectin sets at 104 degrees celcius, so a strong boil is really necessary.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMxWaaj3SnCC9g5uCd9jpSBi8R4YyyYrfi22Vcgz7jSeac0PpbB_hkbO5L-pzeIsiNZ1JLou6eHFMPXcxV0tsHSUzzHmsLzPPMVbIcn7bjcqtkkJmkLvDZT0sJhF2Xw3xGFAAQQRDbQU/s1600-h/photo(4).jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMxWaaj3SnCC9g5uCd9jpSBi8R4YyyYrfi22Vcgz7jSeac0PpbB_hkbO5L-pzeIsiNZ1JLou6eHFMPXcxV0tsHSUzzHmsLzPPMVbIcn7bjcqtkkJmkLvDZT0sJhF2Xw3xGFAAQQRDbQU/s400/photo(4).jpg" alt="" id="BLOGGER_PHOTO_ID_5426015802976579490" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ReGXOLUgeSxlbdolHoZ7fSAabnUjAeIJ4NNMzdjA3uqlRulX9xOZu5_S3d2ZUaPE30ghuiM3Nfi5HVOhN09k9N3TbKblapsaUQCfvsnsr2KL79vg_V2RSkk1GW1LJSp8WyyZ-suUY5w/s1600-h/photo(2).jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ReGXOLUgeSxlbdolHoZ7fSAabnUjAeIJ4NNMzdjA3uqlRulX9xOZu5_S3d2ZUaPE30ghuiM3Nfi5HVOhN09k9N3TbKblapsaUQCfvsnsr2KL79vg_V2RSkk1GW1LJSp8WyyZ-suUY5w/s400/photo(2).jpg" alt="" id="BLOGGER_PHOTO_ID_5426015808384430210" border="0" /></a><br />once the setting test is reached (ie on a cold plate, the jam wrinkles when you pull you finger through it) bottle and seal! ta daaa! delcious and easy jammissnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com1tag:blogger.com,1999:blog-6890484406695196098.post-42749103907785121422010-01-08T21:29:00.001+11:002010-01-08T21:30:36.527+11:00been to the orchard...hello :)<br />i have been to the orchard recently and bought myslef 2 kg of apples and 2 kg of delicious plums!<br />i think i will be making some more apple and herb jelly to go with roast meats, and some more plum and vanilla jam. YUM!missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-31445120309006885912009-07-04T23:39:00.008+10:002009-07-05T00:28:17.702+10:00Rhubarb and Apple Jelly...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57esnRcFquR0FBpL7Jl4IRZ_d-trhAcN028k-VVHui70WfnREOTTllVkmWALnRVfvkj3LM1QYfK4R7mBPgsENNMpWhqTxG8GCli3mJAJOqorM5eWY67MPuDZj3_Pqr3tY6W7crV6f92A/s1600-h/101_1470.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57esnRcFquR0FBpL7Jl4IRZ_d-trhAcN028k-VVHui70WfnREOTTllVkmWALnRVfvkj3LM1QYfK4R7mBPgsENNMpWhqTxG8GCli3mJAJOqorM5eWY67MPuDZj3_Pqr3tY6W7crV6f92A/s400/101_1470.jpg" alt="" id="BLOGGER_PHOTO_ID_5354606226438550802" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_ISjvqjDolZ8YEvigdjfxnNzCvikFl8aX3Ucq4GjOy0MSO3ryIv1kNLII8HERmKfxF42tKqaFqjqKfbv-Ylr_vLFirLQDEy_HlD8TJnzObPr_hNit2pOAttGEMRMRs4I0cO7kB_21mo/s1600-h/appley.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_ISjvqjDolZ8YEvigdjfxnNzCvikFl8aX3Ucq4GjOy0MSO3ryIv1kNLII8HERmKfxF42tKqaFqjqKfbv-Ylr_vLFirLQDEy_HlD8TJnzObPr_hNit2pOAttGEMRMRs4I0cO7kB_21mo/s400/appley.jpg" alt="" id="BLOGGER_PHOTO_ID_5354602263903983346" border="0" /></a><br />... Is Delicious<br />even if i do say so myself. Which is very lucky as i gave it as one of the bonbonierre gifts at our wedding that was in april :) (i also made two other preserves, but more about that later when i locate the sweet photos i took - possibly with my mums camera)<br /><br />we went to the orchard down in darkes forest. An undertaking i highly recommend if you are ever in need of 10kg of fresh apples and 3 kg of lovely plums for a very reasonable sum.(Find them here <a style="color: rgb(255, 102, 102);" href="http://www.darkesforest.com.au/glenbernieorchard/">Glenbernie Orchards </a><br />the recipe included<br /><br />3kg apples (per batch)<br />1 big bunch of rhubarb<br />about 2.5 kg sugar<br />3 lemons<br /><br />first step - to cut the apples and rhubarb into large pieces. this is going to be strained later, so no need to worry about the look of the fruit, its all about the juice. then put all of the fruit into an enormous saucepan with enough water to just cover.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpTb1w3e8HkrinnLf2jO8cP9tdrxmsr6mjdw180KacGhRC1Z4M7DELxlt597LKH3hs1Q5Oaqooriz47ADo0n-3PuoQnY9jj3Y3SbKbp8qI5uOAC8oJLI9eNq1Msozl6v02Mhp40MxD4w/s1600-h/101_1446.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpTb1w3e8HkrinnLf2jO8cP9tdrxmsr6mjdw180KacGhRC1Z4M7DELxlt597LKH3hs1Q5Oaqooriz47ADo0n-3PuoQnY9jj3Y3SbKbp8qI5uOAC8oJLI9eNq1Msozl6v02Mhp40MxD4w/s400/101_1446.jpg" alt="" id="BLOGGER_PHOTO_ID_5354603055543975058" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgWyHbmETVj5kiJxYbxCv_-GsLACHc2zgNURP5gI3Ok6U0ygjaLToj2Ux6aHpj1E5DouAEpLEN_1Lcpb-qAfudlMFC2TKY00BjNB3Q1U4Qvis82xdnmTUhaX5WfpvmliRdodld5vQjSs/s1600-h/101_1453.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgWyHbmETVj5kiJxYbxCv_-GsLACHc2zgNURP5gI3Ok6U0ygjaLToj2Ux6aHpj1E5DouAEpLEN_1Lcpb-qAfudlMFC2TKY00BjNB3Q1U4Qvis82xdnmTUhaX5WfpvmliRdodld5vQjSs/s400/101_1453.jpg" alt="" id="BLOGGER_PHOTO_ID_5354603058633756834" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6L31HRWzozAtCNnGENePvHsGj3mVVr4Hg2q65g10spboBqiIxFazTqqtmvRgNjpufaPXk9G9-OYohS-hgS1BnXQ7_OnW6qyTorh9ULkxFKKXdDxrxlj0zndD2b6PP5LYGCVD8c5fLps/s1600-h/101_1454.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6L31HRWzozAtCNnGENePvHsGj3mVVr4Hg2q65g10spboBqiIxFazTqqtmvRgNjpufaPXk9G9-OYohS-hgS1BnXQ7_OnW6qyTorh9ULkxFKKXdDxrxlj0zndD2b6PP5LYGCVD8c5fLps/s400/101_1454.jpg" alt="" id="BLOGGER_PHOTO_ID_5354603067125741650" border="0" /></a><br />Once the fruit is in, boil it until it becomes mushy. Make sure that you give it plenty of room in case it froths, but it should be fine at this stage. lemon juice can also be added and if you wish drop a cinnamon stick in for a short time<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_vcECsPHZTtCKgpQX7BBA2M7uIHKlrRPpxYlNlXgupWa6Oh7YaQldDSdkspYM11RAzERUrL-NHnMQZL4HD6s4-lrnLdTT5Ms-WgEGclrZiLvQKN6RhHLG3WPldTZ8ILxW2_IZccVRIE/s1600-h/101_1456.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_vcECsPHZTtCKgpQX7BBA2M7uIHKlrRPpxYlNlXgupWa6Oh7YaQldDSdkspYM11RAzERUrL-NHnMQZL4HD6s4-lrnLdTT5Ms-WgEGclrZiLvQKN6RhHLG3WPldTZ8ILxW2_IZccVRIE/s400/101_1456.jpg" alt="" id="BLOGGER_PHOTO_ID_5354603865281011458" border="0" /></a>Looks ugly now, but wait it gets better :)<br />Strain you mixture through a jelly bag, or a muslin cloth (or other clean fabric which is a loose weave) you want to only collect the juice, otherwise you could end up with a cloudy jelly. Leave to hang for as long as you have patience - overnight if possible. You should end up with a big bowl of delicious pink juice.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN474VtCoRQ9lMw0v2CEiWdIAZxaw79wBg00z8_aJknDS69hr8nBVUELFBG45lRGik_zF0FdKQXTRNJ7Wlz4_5fIpu65ubnizyUxSxQb33CEi2IznXXDjqNTalNKN8YrTsVk69QqG-TfQ/s1600-h/101_1458.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN474VtCoRQ9lMw0v2CEiWdIAZxaw79wBg00z8_aJknDS69hr8nBVUELFBG45lRGik_zF0FdKQXTRNJ7Wlz4_5fIpu65ubnizyUxSxQb33CEi2IznXXDjqNTalNKN8YrTsVk69QqG-TfQ/s400/101_1458.jpg" alt="" id="BLOGGER_PHOTO_ID_5354604621581686594" border="0" /></a><br />(note my hanging technique - an upended stool can be a very useful tool in jelly making)<br />Once you have strained this glorious pink essence, you just put it back on the stove with an enormous amount of sugar. i used a bit more than 3/4 cup sugar per cup of fruit, otherwise i find it too sugary. stir to dissolve and then boil it hard until it reaches setting point.<br />fresh apples will set very well - heaps of pectin :) the lemon juice also helps to draw the pectin out. It is during this stage that the jelly will -<br />a) froth up very high, so make sure you use the enormous pot again<br />b) become clear, but impurities will come to the surface, you need to skim these<br />c) smell delicious<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvosP1wXtYH-9n_jQBFqt_oMUc5a5jpPZFmeJ1USCqhAgdXNg3LxegmuBbRHdeVnd_vblHtRJe4Qh-tHOLrt7wNDCCvWeLUMhZEdefTXXCYEg2GZI3-EPS4NBtG4Zpl7YYN_-o9iiwWM/s1600-h/101_1467.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvosP1wXtYH-9n_jQBFqt_oMUc5a5jpPZFmeJ1USCqhAgdXNg3LxegmuBbRHdeVnd_vblHtRJe4Qh-tHOLrt7wNDCCvWeLUMhZEdefTXXCYEg2GZI3-EPS4NBtG4Zpl7YYN_-o9iiwWM/s400/101_1467.jpg" alt="" id="BLOGGER_PHOTO_ID_5354606218500715122" border="0" /></a>while warm pour carefully into jars (in my case tiny cute jars), tighten lids, and upturn to form a seal. ta daaa! apple and rhubarb jelly!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxJEusOAFSeB8tXR2TAVCln3VkK4dJ55rxhiFbMyIEPYuFywuFXQ7k2GaAKdbduZSqoXGm4t0usM7PdRCcWRnsxcOwpLBNSHLoGZuc0rxsYSDyadl_VCtEYYwCo0jMsXn4fZQ-itLoy4/s1600-h/101_1475.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxJEusOAFSeB8tXR2TAVCln3VkK4dJ55rxhiFbMyIEPYuFywuFXQ7k2GaAKdbduZSqoXGm4t0usM7PdRCcWRnsxcOwpLBNSHLoGZuc0rxsYSDyadl_VCtEYYwCo0jMsXn4fZQ-itLoy4/s400/101_1475.jpg" alt="" id="BLOGGER_PHOTO_ID_5354606955612542354" border="0" /></a>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com2tag:blogger.com,1999:blog-6890484406695196098.post-11576947387850420542008-11-06T19:50:00.006+11:002008-11-06T20:01:53.218+11:00Italian festa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-SPUDL6f81QTwKiAiSirwV4ZwjjcFdO-nlMHZqnocmjAv42uJMR8v5Ivj84O_hYOlrUAkT5NljIng8s1V6ah2oReceKGSFlg9b1QxBE_zbnDycZYm3GwJBFYeShP9C0SOadX7YlGRsc/s1600-h/img.ashx.jpeg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 95px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-SPUDL6f81QTwKiAiSirwV4ZwjjcFdO-nlMHZqnocmjAv42uJMR8v5Ivj84O_hYOlrUAkT5NljIng8s1V6ah2oReceKGSFlg9b1QxBE_zbnDycZYm3GwJBFYeShP9C0SOadX7YlGRsc/s320/img.ashx.jpeg" alt="" id="BLOGGER_PHOTO_ID_5265465481670973234" border="0" /></a><br />last weekend me and my fiance went for a lovely afternoon in leichhardt, to the italian festa on norton street. it was great. there were lots of street stalls, food and people everywhere. i ended up coming home with a large tub of green olives with garlic and oregano, italian honey biscuits, nougat, and some fair trade olive oil soap from persia... and some second hand books from the big bookshop on norton<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9HAQO0aNAa0ltVOvsAjJA5iKnQoTYdekzbTkneU_YT2jadyqc2mk8LxeavCsxEUBkL3XmF1_JNm0Up6uPv77Php3RQ5hxpE_DT_isWszd_W1875gB5j7SXo3skPH5DkPlrHwi5XhPdo/s1600-h/dscn2216.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9HAQO0aNAa0ltVOvsAjJA5iKnQoTYdekzbTkneU_YT2jadyqc2mk8LxeavCsxEUBkL3XmF1_JNm0Up6uPv77Php3RQ5hxpE_DT_isWszd_W1875gB5j7SXo3skPH5DkPlrHwi5XhPdo/s400/dscn2216.jpg" alt="" id="BLOGGER_PHOTO_ID_5265466254842470706" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZC6ghgmrTY6z237YcQHzK6yzLrEN-Q79gHvMzJU2CZisZQ9G9FSbt5L8c-P6BHBICfbXqlvOKECglNz_7d4FmOXAQOiQttFLtp6gxk969a7c4CKUSZnLKxocHGmdpRqyffWv9mCU3ISg/s1600-h/dscn2219.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZC6ghgmrTY6z237YcQHzK6yzLrEN-Q79gHvMzJU2CZisZQ9G9FSbt5L8c-P6BHBICfbXqlvOKECglNz_7d4FmOXAQOiQttFLtp6gxk969a7c4CKUSZnLKxocHGmdpRqyffWv9mCU3ISg/s400/dscn2219.jpg" alt="" id="BLOGGER_PHOTO_ID_5265466263642481362" border="0" /></a>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-54376010503654493422008-11-03T19:05:00.001+11:002008-11-03T19:05:41.639+11:00Mulberry conserve with vanilla and orange zest<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnQ46t-jFLR8DZaMjTeinGCT9AhB-UveFptucol6sdQyZ5TNkcouo2kPCSmItQYX85FX5xhyor1cCUnQdyU-VnPURlUebcTlZvx9QMpnQgIMc1tlXDHVBUQ680HWOqtPQNI7uX2YlYDY/s1600-h/dscn2253.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnQ46t-jFLR8DZaMjTeinGCT9AhB-UveFptucol6sdQyZ5TNkcouo2kPCSmItQYX85FX5xhyor1cCUnQdyU-VnPURlUebcTlZvx9QMpnQgIMc1tlXDHVBUQ680HWOqtPQNI7uX2YlYDY/s400/dscn2253.jpg" alt="" id="BLOGGER_PHOTO_ID_5264336273115842642" border="0" /></a><br />and here it is - the recipe<br />i had about 1 1/4 kg of mulberries that i had collected off our tree out the lounge room window and i had been freezing them. Don't attempt this recipe if you don't like mess!<br />i modified the recipe from 'windfalls' for mulberry jam<br /><br /><span style="color: rgb(255, 204, 153);">ingredients</span><br /><br />1kg mulberries (stalks removed)<br />800g sugar<br />100 ml water<br />juice of 2-3 lemons<br />teaspoon of vanilla bean paste<br />or<br />1 vanilla bean<br />1 teaspoon of orange zest<br /><br />add the mulberries, lemon juice (and pips, you can scoop them out later and they have pectin) and water to a large pot and simmer until all the fruit is soft and mushy.<br />Once it is soft, turn the heat down and add sugar. When the sugar has all dissolved, turn the heat up high and bring to a rolling boil.<br />After a little while the mixture will bubble up really high, at this stage it is getting close to being ready, start testing for set. The bubbling will subside and when it does test for set often. it will happen quickly. When it reaches set point, take off the heat immediately and bottle. While the jars are still hot invert them to create a good seal and sterilise. and voila! delicious mulberry vanilla and orange zest conserve!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1saHkV8rD037zXrO7sFl73_eOZZN1AbzzP6beJuQwFZDkMemAGYScSmgjIqSe6UXMVWZJ6AWD3EekDWwAOr0fh33uoZxGeyjnCL_tTNxnoEVpczFQO6uLXyb31CwA-YEUvpiThXw9_Q/s1600-h/dscn2236.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1saHkV8rD037zXrO7sFl73_eOZZN1AbzzP6beJuQwFZDkMemAGYScSmgjIqSe6UXMVWZJ6AWD3EekDWwAOr0fh33uoZxGeyjnCL_tTNxnoEVpczFQO6uLXyb31CwA-YEUvpiThXw9_Q/s400/dscn2236.jpg" alt="" id="BLOGGER_PHOTO_ID_5264338690999407122" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9sVMsl9kzAmcS333gTYotbsMlRstqr4oMLng6GTHj4acSzxiup5RuObLV5Xkbvvcy37LfxIOdizu0kSMVprSdjQ0MlcPl41wzd8r1lXyM04YY6qeVOobgezdRYk3hvLBIMmAnMS-3Jk/s1600-h/dscn2247.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9sVMsl9kzAmcS333gTYotbsMlRstqr4oMLng6GTHj4acSzxiup5RuObLV5Xkbvvcy37LfxIOdizu0kSMVprSdjQ0MlcPl41wzd8r1lXyM04YY6qeVOobgezdRYk3hvLBIMmAnMS-3Jk/s400/dscn2247.jpg" alt="" id="BLOGGER_PHOTO_ID_5264336285249326482" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ES8E8lxj52yfFjAdn9K3p7ferSO5KWJIgWajC8cxnp_4Q85kZlI33KbZzTKJ7SCSjt1I6oVzSs4mjB-3g9U589Q29Ul7TLYiuQlZT3sjzNNBjcFVHqSWrUIRpA6Fc1Af2loN3c0Whbw/s1600-h/dscn2251.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ES8E8lxj52yfFjAdn9K3p7ferSO5KWJIgWajC8cxnp_4Q85kZlI33KbZzTKJ7SCSjt1I6oVzSs4mjB-3g9U589Q29Ul7TLYiuQlZT3sjzNNBjcFVHqSWrUIRpA6Fc1Af2loN3c0Whbw/s400/dscn2251.jpg" alt="" id="BLOGGER_PHOTO_ID_5264336287989688194" border="0" /></a>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com1tag:blogger.com,1999:blog-6890484406695196098.post-52670668963951443162008-11-02T21:35:00.005+11:002008-11-02T21:49:13.359+11:00mulberry jam...i have finally made the jam! and its good :)<br />but first, here's the trees they came from, and a bowl of the glorious purple staining fruit that tastes like childhood<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qIXGtE18LJoT2E47aRBbp7Q7MgfxAfivh8g6yPuFiH57nglYtlXdpQ6hloIGLvb9Uj7GkQ2DjZjYDLYCbIOW4a9Wbwe4RZ4-XRT2-WHIQb5DVIqh2hYA8wxsRpso_H0bftJV6Pd3JLU/s1600-h/dscn2169.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qIXGtE18LJoT2E47aRBbp7Q7MgfxAfivh8g6yPuFiH57nglYtlXdpQ6hloIGLvb9Uj7GkQ2DjZjYDLYCbIOW4a9Wbwe4RZ4-XRT2-WHIQb5DVIqh2hYA8wxsRpso_H0bftJV6Pd3JLU/s400/dscn2169.jpg" alt="" id="BLOGGER_PHOTO_ID_5264009740904439618" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerN9xXmSGrAK9T2WDcOL1dnN6TbMQriRxPnAJLBD0AnjV7DFzFUC6RCcw1xJweMQjFduM8VIWD5KjKO7bPErkXpzmLjtrZTEj2_o5MSuznAy49wJk1AK01PMnRV_meNDhjgOxy49T0TM/s1600-h/dscn2170.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerN9xXmSGrAK9T2WDcOL1dnN6TbMQriRxPnAJLBD0AnjV7DFzFUC6RCcw1xJweMQjFduM8VIWD5KjKO7bPErkXpzmLjtrZTEj2_o5MSuznAy49wJk1AK01PMnRV_meNDhjgOxy49T0TM/s400/dscn2170.jpg" alt="" id="BLOGGER_PHOTO_ID_5264008434871372450" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IalryGHdUQoqKo7oBFzK_XYr4B6o4wK8OZB_8A6Izcc3ghtyV5U5lt847pEtpLfUFPZmKr5Fn526aRfkEAyQxJ-3dGoNYXXkev48Ocy_-JjKpfLUoOVVmlc487xCFOKjpKYXwPA68-8/s1600-h/dscn2230.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IalryGHdUQoqKo7oBFzK_XYr4B6o4wK8OZB_8A6Izcc3ghtyV5U5lt847pEtpLfUFPZmKr5Fn526aRfkEAyQxJ-3dGoNYXXkev48Ocy_-JjKpfLUoOVVmlc487xCFOKjpKYXwPA68-8/s400/dscn2230.jpg" alt="" id="BLOGGER_PHOTO_ID_5264008433968629186" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GglA3w1IDOj_6FFcREaAZDrzF8ob_l7ZY2PBBwpqu7WgQrI63aSvCS1sEVWwPyc72EKQgGVdM1q0mHSLCV5qErXC6CXKo3LJn_wQhE8TTSuVMU0F0Yig8wqHFZWL6iH40hJGyJwEf5Q/s1600-h/dscn2232.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GglA3w1IDOj_6FFcREaAZDrzF8ob_l7ZY2PBBwpqu7WgQrI63aSvCS1sEVWwPyc72EKQgGVdM1q0mHSLCV5qErXC6CXKo3LJn_wQhE8TTSuVMU0F0Yig8wqHFZWL6iH40hJGyJwEf5Q/s400/dscn2232.jpg" alt="" id="BLOGGER_PHOTO_ID_5264008428019385170" border="0" /></a>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-67053571157110717652008-10-30T21:47:00.004+11:002008-10-30T21:53:43.342+11:00not jam... but deliciousi have been looking at these gorgeous shoes!<br />pity they cost... i like the rasberry colour but they come in many many colours and can be custom made! perhaps i have found some wedding shoe contenders?<br />from <a href="http://www.thatcouture.com/aspx/Shoes.aspx">here</a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17SrgppwB6BmgY4CMCqy9Vl7O81jBqIgpq6-OiigqIvxnzsldNPzir2vjDsxeICF0ZO7Nl2EvdcOBd7w3HI1pJX0TxETRxf0-b8sKJl0H0ejQMFtV_EILiFr6_RtFt_7CkVx2cPmXGO0/s1600-h/808P_219.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17SrgppwB6BmgY4CMCqy9Vl7O81jBqIgpq6-OiigqIvxnzsldNPzir2vjDsxeICF0ZO7Nl2EvdcOBd7w3HI1pJX0TxETRxf0-b8sKJl0H0ejQMFtV_EILiFr6_RtFt_7CkVx2cPmXGO0/s400/808P_219.jpg" alt="" id="BLOGGER_PHOTO_ID_5262897601560398674" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Hp13OQp77H5eMth68daH1eujyN3h3QXOwg_MrdQTrwg2KjZ7eML1NbYgGpoODa423Kwii_Ls3UvX3vTfQCsWDDu2EIYj3D3lkyReWfHtz3UoPraRiNRtrdG3emqiG1hac1jrLc37s6s/s1600-h/808P_219_3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Hp13OQp77H5eMth68daH1eujyN3h3QXOwg_MrdQTrwg2KjZ7eML1NbYgGpoODa423Kwii_Ls3UvX3vTfQCsWDDu2EIYj3D3lkyReWfHtz3UoPraRiNRtrdG3emqiG1hac1jrLc37s6s/s400/808P_219_3.jpg" alt="" id="BLOGGER_PHOTO_ID_5262897608979897426" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdUiz8s-SVL_SOkBNNlK8dDDJNBOTbSL6O-eNcSNK4NGV8Vrl5I0GOc38HnpShR6JrxNurMbVycQ37OPnpNIx5eiMamxxurR5BjsTngU2UsWmtlBWV4rqUgU3nuZBGwl8TWUllJXk06c/s1600-h/808P_219_2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdUiz8s-SVL_SOkBNNlK8dDDJNBOTbSL6O-eNcSNK4NGV8Vrl5I0GOc38HnpShR6JrxNurMbVycQ37OPnpNIx5eiMamxxurR5BjsTngU2UsWmtlBWV4rqUgU3nuZBGwl8TWUllJXk06c/s400/808P_219_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5262898063121650050" border="0" /></a>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-3191067465490448412008-10-26T20:50:00.006+11:002008-10-26T21:04:34.606+11:00wedding patchworknow, it may appear to you that i have had a lot of time on my hands... in reality i am a master of procrastination except when it comes to making pretty things<br />and so i present to you the largest inspiration board that ever existed - lol<br />i think its almost captures the many and varied ideas i have been having lately. our bridesmaids dresses, church, and the vineyard we will be having our reception at are all in there<br />photo credits to - <a href="http://www.peoniesandpolaroids.blogspot.com">peonies and polaroids</a><br /> - <a href="http://www.marthastewart.com/weddings">martha stewart weddings</a><br /> -<a href="http://www.mossandspy.com.au/">moss and spy</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmvkHHMx1XUhzOdg48aFvYbbVYI4A9k381I0ChcmklWpFMyYA_CQol9TAeBsKda3xHQUjlLn72CFLdPIKehk5svGRqI_BPUUpj2hwPP6ppcTf55HDry1_4p-TteRTd4WVd4GeSwiDRLU/s1600-h/weddingpatchwork2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 314px; height: 431px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmvkHHMx1XUhzOdg48aFvYbbVYI4A9k381I0ChcmklWpFMyYA_CQol9TAeBsKda3xHQUjlLn72CFLdPIKehk5svGRqI_BPUUpj2hwPP6ppcTf55HDry1_4p-TteRTd4WVd4GeSwiDRLU/s400/weddingpatchwork2.JPG" alt="" id="BLOGGER_PHOTO_ID_5261398699877520130" border="0" /></a><br />and at least a million others who i cant remember!missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-33673066186840218782008-10-18T17:51:00.003+11:002008-10-18T17:54:10.752+11:00gorgeous photo and tasty idea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlfQTAgYXG9OPU7NZrx0TZYVdzqn_usyqaSiGMFfARN3OcqSy-i2zyqM11S4QumY69lqn-oVJKdSHPrX7SXfCELiOyo0eR-X9_kt1RydvjD3XoXXW63sq5amhWTbLIP0buG8iI8-4fPw/s1600-h/re_rhubarb_rosemaryjelly608.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlfQTAgYXG9OPU7NZrx0TZYVdzqn_usyqaSiGMFfARN3OcqSy-i2zyqM11S4QumY69lqn-oVJKdSHPrX7SXfCELiOyo0eR-X9_kt1RydvjD3XoXXW63sq5amhWTbLIP0buG8iI8-4fPw/s400/re_rhubarb_rosemaryjelly608.jpg" alt="" id="BLOGGER_PHOTO_ID_5258383125955331394" border="0" /></a><br />mmmm rhubarb and rosemary jelly...<br />from <a href="http://www.gourmet.com/recipes/1990s/1999/04/rhubarbjelly"><span style="text-decoration: underline;">here</span></a>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com1tag:blogger.com,1999:blog-6890484406695196098.post-8252470234521382562008-10-17T17:30:00.002+11:002008-10-17T17:34:11.489+11:00wedding jam favoursso, i am engaged :) and will be married in april<br />i have been seriously thinking about making little pots of jam for our guests<br />just like this -<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCS1ZbdsrPSy1Kbd1na9ek8cjh2zrgqXvzt3wy3sTknzFL618XUyRE2Vjne08pH6UHZFi_LcqwNednVdfQir8arf3z6hhhLYxnIOebjvr83KakxizSFR9gP66C7znxdr4w0g5gjsG2N0/s1600-h/jam_placecards1.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCS1ZbdsrPSy1Kbd1na9ek8cjh2zrgqXvzt3wy3sTknzFL618XUyRE2Vjne08pH6UHZFi_LcqwNednVdfQir8arf3z6hhhLYxnIOebjvr83KakxizSFR9gP66C7znxdr4w0g5gjsG2N0/s320/jam_placecards1.png" alt="" id="BLOGGER_PHOTO_ID_5258007356524213538" border="0" /></a><br /><br />i found this post on <a href="http://alovelymorning.blogspot.com/">lovely morning</a>... how lovely!<br /><img src="file:///C:/DOCUME%7E1/user/LOCALS%7E1/Temp/moz-screenshot-3.jpg" alt="" />missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-44868983124884678892008-10-05T17:39:00.005+11:002008-11-02T21:48:51.730+11:00botanical drawings...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh988X8chYa1EjwAlIpqMxPqJYCHlvzmwI3bcTsXtSmO-Y8ouu0QGHGSFvEsyKUCp2YZLWofIwC72xWDpvuzWD6ynWsGstKh857ADSpEpPf4GgYhx5fESGtJl1ss72FX95W0aDhUF-Vzhw/s1600-h/90079184.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh988X8chYa1EjwAlIpqMxPqJYCHlvzmwI3bcTsXtSmO-Y8ouu0QGHGSFvEsyKUCp2YZLWofIwC72xWDpvuzWD6ynWsGstKh857ADSpEpPf4GgYhx5fESGtJl1ss72FX95W0aDhUF-Vzhw/s320/90079184.JPG" alt="" id="BLOGGER_PHOTO_ID_5253556059237920706" border="0" /></a><br />on a side note, i love botanical illustrations. i am a biologist after all...<br />i found this one of mulberries which i really likemissnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-4916261559541824102008-10-05T17:25:00.007+11:002008-11-02T21:49:42.767+11:00a mulberry tree!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloN3L9nYdurqBvyrU48JLu4BUcagb_pnpMVKoztMQNfTnLD2M3fgSqEcIlkWLq1Tb2sPMKQRbaX-8otklNwLtzuxlIgs4A6ruJVFLSVUzrz4lBVuy86-lRvWd8wBbHGAh2mnTws-o9WI/s1600-h/mulberries.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloN3L9nYdurqBvyrU48JLu4BUcagb_pnpMVKoztMQNfTnLD2M3fgSqEcIlkWLq1Tb2sPMKQRbaX-8otklNwLtzuxlIgs4A6ruJVFLSVUzrz4lBVuy86-lRvWd8wBbHGAh2mnTws-o9WI/s320/mulberries.jpg" alt="" id="BLOGGER_PHOTO_ID_5253555006900603410" border="0" /></a><br />exciting news!<br />recently i discovered two old mulberry trees growing outside my lounge room window! (by just discovered i mean only just connected the large green leaved trees that i knew were there were mulberry trees because they are fruiting)<br />and this is very exciting!<br />so far i have made mulberry and white chocolate muffins using stephanie alexanders recipe for muffins from her bible - 'a cooks companion' - and will be making mulberry jam as soon as i collect about 1 kg of berries<br />yay!<br /><br /><br /><span style="color: rgb(255, 204, 153);">recipe - mulberry and white chocolate muffins</span><br />220g self-raising flour<br />1/2 cup sugar<br />3/4 cup milk (i used soy)<br />1 egg<br />3/4 cup vegetable oil<br />a big handful of white chocolate bits<br />1 cup mulberries<br /><br />with an over preheat to 180 combine all you wet ingredients (except berries) and whisk lightly to combine . Combine all dry ingredients in a bowl (sifting if you feel energetic) and make a well in the centre. Add the wet ingredients and berries and stir lightly until just combined. put muffin mix into muffin cases and bake for 20-25 minutes until golden on top<br />YUM<br /><span style="color: rgb(255, 204, 204);">image via </span><span style="color: rgb(255, 204, 204);font-family:arial,sans-serif;" >giniann.wordpress.com</span>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-88620464154750700622008-08-14T21:42:00.005+10:002011-09-29T17:55:51.648+10:00mandarin marmalade<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdSn8iOvGSHTAYqlFujO5NHuREzXG2DjlRGZpBBtDldTO4qaobv9wIrBNLIIEY3y_zU6XqbvmacgH2Klfr69-oNKrJhKd4JQCrmgkbkSVsyXDokWMrUGiczdJ3RyfWEGV5_lAKZMujeU/s1600-h/phone+pics+017.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdSn8iOvGSHTAYqlFujO5NHuREzXG2DjlRGZpBBtDldTO4qaobv9wIrBNLIIEY3y_zU6XqbvmacgH2Klfr69-oNKrJhKd4JQCrmgkbkSVsyXDokWMrUGiczdJ3RyfWEGV5_lAKZMujeU/s320/phone+pics+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5235343824180377954" border="0" /></a><br />Its delicious! and the rinds turn out very soft and unctuous. the recipe i have used comes from Sue Ruchels book - 'windfalls' with a few differences of my own. It seems like a long process, but if you soak your mandarins and shred the rind overnight it is all finished and bottled the next day, with a definite sense of achievement<br /><br /><span style="color: rgb(255, 204, 204);">Delicious Mandarin Shred Marmalade</span><br /><br /><span style="color: rgb(255, 204, 153);">1kg mandarins</span><br /><span style="color: rgb(255, 204, 153);">2 lemons</span><br /><span style="color: rgb(255, 204, 153);">water</span><br /><span style="color: rgb(255, 204, 153);">sugar</span><br /><br />The day before peel the mand<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarzJ1SHVv1c6lpNfla80mMoa_q8VjdVKHhCaGCJyz-Jtjx0OAGxonnXKBC6UqVsrNAA_PpjskkI82v_7HSRdN-En2mbH-OUNAG065JDB1lyOie2xvGbZUrTUwRk8rgGRb529r1t2WqaU/s1600-h/phone+pics+014.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 162px; height: 121px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarzJ1SHVv1c6lpNfla80mMoa_q8VjdVKHhCaGCJyz-Jtjx0OAGxonnXKBC6UqVsrNAA_PpjskkI82v_7HSRdN-En2mbH-OUNAG065JDB1lyOie2xvGbZUrTUwRk8rgGRb529r1t2WqaU/s320/phone+pics+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5235341593665556546" border="0" /></a>arins and slice the peel very finely. Place the shredded peel ina muslin bag and reserve. Wash and roughly chop the lemons and segment the mandarins and place in a large non reactive bowl and cover with water. Put the peel in with the fruit and leave overnight.<br /><br />The next day boil all of the fruit and water and peel until <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOgNs3Zmj8XXs-8RoUm9y0jbW2D5_bGT_we8IKh8Cvme6dzMlsSXgJrD34Q66QZgisCWmiop6HcY3s7IqRf3pmQxIHHAeYnLIA7YM3Rb70X3QPsz6EwkcFq7nz95LtzvpqW6QvPnstCw/s1600-h/phone+pics+015.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOgNs3Zmj8XXs-8RoUm9y0jbW2D5_bGT_we8IKh8Cvme6dzMlsSXgJrD34Q66QZgisCWmiop6HcY3s7IqRf3pmQxIHHAeYnLIA7YM3Rb70X3QPsz6EwkcFq7nz95LtzvpqW6QvPnstCw/s200/phone+pics+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5235343315677511522" border="0" /></a>the fruit is soft and the liquid reduced by about half. remover the peel after the first 20 minutes. Pour all the fruit through a jelly bag and leave to drip for as<br />long as you have patience for - you can squeeze the bag if you dont mind a cloudy marmalade - i squeezed mine :) and discard the pulp.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqk_12f6TmlSNCdns9NMA9vQUII1q18WLBRhKdblQPeo9KOS_TcKy8w5S0K5RX1Qxg638CpzohdEQAW-9lksE4GM2Ba_o8tohwOuQxa0fMELGTs-EQtbi7AyN5-yNvad4yozfdJCW2TDI/s1600-h/phone+pics+016.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 213px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqk_12f6TmlSNCdns9NMA9vQUII1q18WLBRhKdblQPeo9KOS_TcKy8w5S0K5RX1Qxg638CpzohdEQAW-9lksE4GM2Ba_o8tohwOuQxa0fMELGTs-EQtbi7AyN5-yNvad4yozfdJCW2TDI/s320/phone+pics+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5235341599065796194" border="0" /></a><br />In a large non reactive pot add the sugar to the juice in the ratio of one cup of<br />sugar to one cup of juice - a little less if you like it a little less sweet- and stir to dissolve over low heat. Boil the mixture hard until setting test is reached. Take off the heat, allow to stand and add the peel. stir and bottle while hot. Invert the bottles to create a seal and voila!<br /><br /><div style="text-align: center;"><br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkMNW7gcTQqCc18QCigIuIQXbAxN06WHwbbWIV4mof0-ppOaa3VOWi-spBDckmFeFIEU3JLQiIM2zFcg6wjdsy5-fqxrat_2EKn-dyYjlZ6H3udtFBs6H3npn3bgItLCvvW5HPwDNOp8/s1600-h/phone+pics+022.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkMNW7gcTQqCc18QCigIuIQXbAxN06WHwbbWIV4mof0-ppOaa3VOWi-spBDckmFeFIEU3JLQiIM2zFcg6wjdsy5-fqxrat_2EKn-dyYjlZ6H3udtFBs6H3npn3bgItLCvvW5HPwDNOp8/s320/phone+pics+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5235343824771684578" border="0" /></a></div><br /><div style="text-align: center;">delicious marmalade to share with family and friends<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM17GKW7DHagUgtKb8Fcvbgjr00iJZRMjqbciKRKYzdXqeBitggRrQXuOT_fpv_-Oa2SJV1o0T0zAkuTvRGfhgmvLAM4kLxFHabcnpnOtYxJL49l37rRR0ODhwZJUjdf6DODXNCCzOB4o/s1600-h/phone+pics+024.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM17GKW7DHagUgtKb8Fcvbgjr00iJZRMjqbciKRKYzdXqeBitggRrQXuOT_fpv_-Oa2SJV1o0T0zAkuTvRGfhgmvLAM4kLxFHabcnpnOtYxJL49l37rRR0ODhwZJUjdf6DODXNCCzOB4o/s320/phone+pics+024.jpg" alt="" id="BLOGGER_PHOTO_ID_5235344245289155218" border="0" /></a><br /><br /></div>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com0tag:blogger.com,1999:blog-6890484406695196098.post-39173007129672395852008-06-25T12:47:00.002+10:002008-06-25T12:49:37.859+10:00Mandarin marmalade here i come :)hi,<br />after i long hiatus from blogging...<br />i have moved and discovered a mandarin tree in full fruit in my new backyard!<br />how exciting<br />so mandarin marmalade is definitely on my agenda<br />yay!<br />will let you know how it goes - im going to try a shred style marmalade this timemissnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com1tag:blogger.com,1999:blog-6890484406695196098.post-60542175075416342682008-01-08T17:27:00.001+11:002011-09-29T17:56:33.859+10:00Cherry Jamhello all<br /><div align="justify">exciting news as yesterday i made my first batch of cherry jam! it is very tasy -sweet and a little tart - all i need now is a nice warm croissant. i used fresh cherries, that were quite ripe. a bit risky as cherries have low pectin levels, but there were a few bright red ones and with the lemons it set perfectly!<br /></div><div align="justify">here is the recipe</div><div><br /><br /></div><div align="justify"><span style="color:#ffffcc;">Cherry Citrus Jam</span></div><div><br /><br /></div><div align="justify">1 kg cherries</div><div><br /></div><div align="justify">around 750 g white sugar</div><div><br /></div><div align="justify">juice of three medium lemons</div><div><br /></div><div align="justify">zest of two medium lemons</div><div><br /></div><div align="justify">small amount of water<br /></div><div align="justify">1. wear some dark clothing and cover up... pitting cherries is a messy business! i used my fingers to remove the pip, but you can use a special cherry pip remover</div><br /><div><br /></div><div align="justify"></div><img id="BLOGGER_PHOTO_ID_5153021235256191234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNwR8Mz75pGx1M9-tm4MjD2EjEXaQ7Ks73HSMNmdAAgRwEs3JLiw9CDenhkjCxuJl3qzYwowzIK8w6xlGJ7GdK8LhSTgNstPcVJSefTf4odDz3J-IbTWhO_6hFWqde-6ZQSTE3U4eo8A/s320/100_0805.jpg" border="0" /><br /><br /><div align="justify">2. place pitted cherries in a large pot, and cook, with a small amount of water until the fruit is completely soft. add lemon juice and zest during this time. smells delicious!<br /></div><br /><br /><br /><div align="justify">3. measure the cooked fruit, including liquid. for every cup of cooked fruit at 3/4 cups sugar (hence my estimated 750g sugar for 1 kg fruit). this sounds like a lot of sugar, but it is needed to make the jam keep for a long time</div><br /><div align="justify"><br /></div><img id="BLOGGER_PHOTO_ID_5153022201623832850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotCqZSAJD5GEeBE4P_lf1R5_KCexOHjE3zMmKjFVc9Q9juZ1Zf4No3JUvNv9Mx9SFeS5_yhsjcKLraOjmhIpmGAEFxACRSuyDDDvqflk0JpKRrsGXF-ltYQ0CwiQaHH4utjA0LqTOiuQ/s320/100_0808.jpg" border="0" /><br /><div align="justify">4. place the cooked fruit and the sugar together in the pot and bring to a rolling boil. the fruit will froth and bubble. stir attentively - it cooks fast!</div><br /><img id="BLOGGER_PHOTO_ID_5153022712724941090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aCwSafIEwyrrOS639VEHw4AW5kNVe-tuvzIp2uZT1IdFp9JspHz7mhTPMjzO6OYD4OyaxjG6TImL4qpYNmX4RZiC_eRkKjGkUGxLca1eI1HJd2GCAVJIAJnnMkzp-y_jd8iwN8J5cfk/s320/100_0809.jpg" border="0" /><br /><br /><br /><div align="justify">5. once the bubbling subsides, the jam is ready to test for set. to do this - place a white saucer in the freezer, once cold bring out and drop some jam mixture on it. if after a minute or so the jam wrinkles when you push it with your finger the jam is ready. take the jam off the heat when testing, because you dont want to burn the jam!<br /></div><br /><div align="justify">6. once the jam is ready bottle and seal in sterilised jars<br /></div><div align="justify">and ta da! tasty summery jam ready for eating<br /><br /><br /><br /></div><div></div>missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com2tag:blogger.com,1999:blog-6890484406695196098.post-36481890061536448472007-12-04T10:29:00.000+11:002007-12-04T10:32:55.070+11:00its fruit season!hello jammers!<br />its fruit season again and im excited about the possibilities!<br />im thinking of making a cherry jam (YUM) and maybe nectarine too :)<br />also, am definitely going to investigate this mustard fruits further, i might use maggie beers <a href="http://www.abc.net.au/brisbane/stories/s270180.htm">recipe</a><br />look forward to my tales of jam production coming soon!missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com2tag:blogger.com,1999:blog-6890484406695196098.post-19168685300182248392007-09-21T20:07:00.000+10:002007-09-21T20:10:56.498+10:00what next?the question is, what to preserve next?<br />im thinking of making apricot jam using dried apricots<br />tis the season after all for using dried fruit<br />i am also interested in making mustard fruits...<br />but i cant find a recipe anywhere! if anyone knows of one let me know :)<br />happy jammingmissnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com1tag:blogger.com,1999:blog-6890484406695196098.post-40673215669181336432007-09-04T22:44:00.000+10:002007-09-04T22:48:45.418+10:00Tasty Sage Jellyi did the taste test and its good!<br />im so glad :) we had some roast pork and the sage jelly went with it really well.<br />it didn't quite set firm, but it is still quite a good texture. the sage flavour wasnt too strong, it complimented the sweet and sharp jelly better than i expected<br />yay!missnomahttp://www.blogger.com/profile/07720514246837857776noreply@blogger.com1