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quince jam: April 2010
http://quincejam.blogspot.com/2010_04_01_archive.html
Wednesday, April 28, 2010. Afternoon delight - banana and honey muffins. I have a trusty muffin mix that I am always re-working and changing and adding different flavours to. I used the same basic principles for the fig cakes with chai syrup. I had a couple of really ripe bananas so I thought I'd make some banana muffins and add some delicious honey from the markets. A quick afternoon pick-me-up! Links to this post. Tuesday, April 27, 2010. Food for thought - fish and chat potato chowder. 8 baby chat pot...
quince jam: May 2010
http://quincejam.blogspot.com/2010_05_01_archive.html
Thursday, May 27, 2010. Do Winter, Old School Style - pea and ham soup. Don't let the photo scare you, this is one tasty soup. Check out those retro colours! This soup is very simple to make and really doesn't take that long to put together. You can walk away and let it do its thing, add the peas, then walk away again. The tricky part is separating the meat from the bones at the end. You'll need a bit of space to do this as well as a sturdy pair of tongs and a small sharp knife. 1 onion, chopped. 170g Se...
quince jam: June 2010
http://quincejam.blogspot.com/2010_06_01_archive.html
Tuesday, June 29, 2010. How sweet it is - Stewed Rhubarb Icecream. My Mum bought me a lovely bunch of rhubarb from the local produce market in Kiama. I thought maybe a Rhubarb crumble would be a nice warm treat. I looked in the cupboard - everything I needed wasn't there. I knew I didn't have ingredients to make muffins or a cake either.hmmmm, what to make? 300g of rhubarb cut into 1 cm pieces. 1 and a half tablespoons raw sugar. Brown sugar to serve or caramel sauce if you're feeling fancy! 100g baby sp...
quince jam: July 2010
http://quincejam.blogspot.com/2010_07_01_archive.html
Monday, July 26, 2010. They'd say. "What? How about that beautiful sour cream art work in Goulburn! Each soup was different but there were definate similarities. The taste of delicious sweet leeks,creamy pumpkin and of course what would pumpkin soup be without sour cream and snipped chives. Perfect. I hope you enjoy my version of this traditional soup. It is so simple. 1 tablespoon each of oil and butter. 1 brown onion finely diced. 1 leek (approx 100g) finely sliced white part only. 1 litre chicken stock.
quince jam: February 2011
http://quincejam.blogspot.com/2011_02_01_archive.html
Tuesday, February 22, 2011. Years ago while I was working full time at an Art Centre a friend suggested I should sell my cakes because they thought they were that good. (a very nice friend indeed! It was a fairly involved process: working out which cakes I would make; photographing them; creating a catalogue, etc,etc. The easy part was the name! Ahh men, they have a way with words! I'm including a couple of versions of my recipe as I have been playing around with it a bit; trying out different honeys and...
quince jam: November 2010
http://quincejam.blogspot.com/2010_11_01_archive.html
Tuesday, November 30, 2010. If I can make this, so can you! T the moment I am flicking through magazines and cookbooks in search of the perfect dessert! It'll be our Christmas treat when we catch up next with Caroline and her family. So many yummy things! I realised I couldn't wait till then so here we are, on the eve of Summer, and I thought I would try my luck at creating a Tarte Tatin recipe. I've never made one before but as they say there is always a first time for everything. Links to this post.
quince jam: Cauliflower Pasta Bake
http://quincejam.blogspot.com/2013/08/cauliflower-pasta-bake.html
Wednesday, August 14, 2013. 1/2 large or 1 whole small cauliflower, chopped into florets. 1 box of Penne Regate Pasta (Barilla brand) SORRY! I had typed 375g but is actually a 500g pack! 2 cups milk (we use lite). 200 g of grated parmesan (measured into 100g lots). 2 pieces of day old bread chopped into fine bread crumbs (we use wholemeal bread). 2 tablespoons finely chopped parsley. Place large pot of water on to boil. Pop oven on to 190C and have large dish for pasta ready (no need to grease). Water ba...
quince jam: August 2010
http://quincejam.blogspot.com/2010_08_01_archive.html
Tuesday, August 31, 2010. The last day of Winter - Casserole Ruby Lou. With the weather surprising us with its warmth we have been having friends over for BBQ's (allready! This last weekend some friends brought us some amazing AC Butchery snags (Goat; Turkey and cranberry; chicken and rocket and good ol'beef)How I have missed them! 1kg of beef chuck steak, cut into large chunks. 5 pickling onions, peeled and halved. 1 large carrot, peeled and chopped into chunks. 1 and a half cups beef stock. Approx one ...
quince jam: January 2011
http://quincejam.blogspot.com/2011_01_01_archive.html
Thursday, January 27, 2011. Rustic Sour Cream Slice with Passion Fruit Drizzle. I love thinking about sweets. What will I make? What will I add to this and what will I mix with that? What will I serve it on? Who will I invite over to enjoy said sweets? Which tablecloth will I use? 110g unsalted butter, softened. 1/2 cup caster sugar. 1/2 cup sour cream. 1 teaspoon lemon zest. 1 and a 1/2 cup self raising flour. 2 fresh passion fruit or 1-2 tablespoons tinned passion fruit. 1 cup icing sugar mixture.
quince jam: December 2010
http://quincejam.blogspot.com/2010_12_01_archive.html
Monday, December 13, 2010. HAPPY HOLIDAYS - flathead tails with new potatoes, snow peas and beets with a sour cream and dill dressing. We had some pretty amazing seafood down in Ulladulla. Now that we have been back home for over a month now, I am still trying to cling onto those holiday ideals of great food, great weather, great fun! 2 to 3 flathead tails per person (get them boned at the fish market). Approx 1/2 cup plain flour. 1 small to medium sized beetroot per person. 3 new potatoes per person.
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