More Workshops - including Old Time Kitchen Skills
I've updated my list of workshops and activities for the coming months. It's always busy this time of year. Hopefully I'll see you at one of them. Here's the link to my website page. Upcoming Workshops and Events for the list of activities.
Pam - The Shoppe www.theshoppe.com.au
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Recipes - Old Time Kitchen Skills
Over the weekend I made a couple of items for tasting at my upcoming Old Time Kitchen Skills Workshop: Zucchini & Orange Jam and Damson Fruit Cheese. I like to offer tastings for some 'unusual' produce so that people experience something a little different. Here's the recipes to add to your collection:
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| Zucchini & Orange Jam
Ingredients: 500g zucchini, 500g sugar, grated rind & juice of 2 oranges and one lemon.
Method: Peel zucchini and cut into small dices. Cover with the orange juice and sugar in a suitably sized bowl. Leave 12 hours or overnight. Pour into saucepan, add lemon juice, orange and lemon rind. Bring to the boil – stirring frequently so that it does not burn. Continue simmering until jam is correct consistency (approx. 30-40 minutes)*. While still hot pour into sterile jars and seal ready for storage or immediate use.
Keeping time: 3-4 months.
NB: 100g chopped crystallised ginger may be added if desired.
* Does not form a watery edge when a teaspoon of jam is placed on a saucer or plate.
From e-book 'Ways with Zucchini'
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Damson Cheese
Place one kilogram damsons* (washed) and 300ml water in a large
saucepan. Bring to boil - simmer 30 minutes to form a thick pulp.
Push the fruit mix through a sieve to remove stones and skins.
Measure the amount of puree - add sugar at 500g per 600ml puree. Place
the puree and sugar back into saucepan. Re-heat to dissolve sugar.
Simmer 30-40 minutes (or longer) - stirring frequently.
It's ready when the mixture leaves a thick coating the back of the spoon when lifted from the post or when the spoon is scraped across the bottom of the pan if it leaves a clear
line. If not, continue boiling until the mixture reaches the
required consistency and 'dryness'. Spoon into lightly oil sterilized
pots (I use 150ml plastic take-away tubs). When cool cover with cling wrap - leave overnight. Then remove from pots and wrap loosely
in baking or grease-proof paper. Store (wrapped) for 6-8 weeks in a cool
dark environment before using. Delicious served with crackers and cheese!
*Damsons are a type of sour plum that lends well to making a sweet-sour type product - such as fruit cheese. You can substitute with ordinary plums if preferred.
This information is from the following e-books:
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| | e-book No. 74 - Ways with Fruit: Various methods for preserving fruit - syrups, cordials, jams, conserves, pickling, glacé, chutneys, conserves, curds, butters, fruit cheese, freezing, candying, crystallizing, pickling. Both modern day and old techniques. Recipes include: rose petal jam, orange marmalade, fig and plum jams, lemon cordial, pickled zucchini and tomato chutney and much, much more. 25 pages $12.00 Download info here
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| | e-book - Ways With – Zucchini - Grows abundantly in the right conditions and often a problem finding ways to utilise it. This book contains many recipes - roasted, grated, baked, stir-fries, soup, grilled, fritters, cakes, bread, rissoles, pasta, salads, jam, stuffed zucchini flowers, pickled. Ideal substitute for cucumber intolerant people. Try the zucchini chocolate cake! Other uses: cosmetic, sun-burn, skin lotion. 24 pages $12.00 Download info here
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| | | Down-load Workshops for printing:Four of my workshops are available for download - to do at home or as a printed reference of information and recipes.
Price: $25.00 each or all four workshops: $85.00To order: click here
If you prefer printed copies* email me for ordering information by return email or pam@theshoppe.com.au
*extra fee applies for printing and postage
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| | © 2015 Pam Marshall - The Self-Sufficiency Shoppe
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