After being away for a month or so, I came home to a very large haul of Rosella’s. Here is the recipe I used for the Jam.
1. Separate fruit into seed pods (green bits) and calyx (red bits) and WASH each carefully.
2. Red bits ONLY, weigh and ratio is 500gm – 2 cups sugar.
3. Place seed pods into saucepan and just cover with water. Bring to boil and then Simmer for approx 10 mins until water looks a little like syrup.
4. Drain and keep the liquid, toss out the pods.
5. Place calyx into a saucepan and pour the pod water syrup over the top. (this will look too dry, but it is NOT)
6. Bring to boil and then simmer for approx 15-20 mins, until all calyx are soft.
7. Add sugar and simmer for another 15-20 mins until mixture is jam like in consistency. (not too thick as it will thicken as it cools)
8. Pour hot mixture into sterelized jars, seal and turn upside down to cool.
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Rosella Jam
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Mushroom Topping on Toast for lunch today
- oil
- 200gm mushrooms, finely chopped
- 2 shallots, finely chopped
- 1/2 capsicum, finely diced
- 1 clove garlic, crushed
- 2 tablespoons sesame seeds
- small chopped chilli (optional)
- Spray or Brush frypan with oil and heat
- Add mushrooms, shallots, capsicums, and garlic and cook gently
- When lightly browned, add sesame seeds
- Use as topping for bread rounds or toast.
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Curried Salmon Spread
- 1 small can Pink Salmon
- 1 teaspoon Curry Powder (heaped)
- 1 tablespoon White Onion (finely chopped)
- Chopped Parsley
- Pepper
- 2 teaspoons Mayonnaise
- Chilli Sauce as required to add taste
- Remove bones and skin from salmon and mash
- Add curry powder, onion, parsley, pepper and mayonnaise (add more mayonnaise if required to bind)
- Spread on crackers
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Boiled Fruit Cake
- 2-3 cups mixed fruit (I use sultanas)
- 1 cup sugar
- 1 cup water
- 3 teas mixed spice
- 160gm butter
- 2 eggs
- 1 cup SR Flour
- 1 1/4 cups PL Flour
- 1 teas bicarb soda
- 2 teas hot water
- 1/4 cup rum ( I used home made brandy)
- If using GF Flour, 1 teas zanthe gum for each cup of flour.
- Place mixed fruit, sugar, water, spice and butter in saucepan
- Boil for 10 minutes and then allow to cool
- Beat eggs, and add to cooled mixture
- Fold in sifted flours (and zanthe gum) and dissolved bicarb and rum
- Mix well and place into tins
- Bake in slow oven for 1 1/2 hours
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A Childhood Recipe – Mock Chicken Savoury
- 1 tomato
- 1 onion
- 1 tablespoon grated cheese
- 1 tablespoon butter
- 1/2 teaspoon mixed herbs
- 1 egg
- salt and pepper to taste
- Remove skin from tomato
- Slice and dice tomato and onion
- Place all ingredients NOT EGG in pan and cook until onion is tender
- Lastly add beaten egg and stir until mixture thickens
- Butter slices of brown or white bread and spread with mock chicken.
- Cut into fingers or shapes and bake in oven until crisp and slightly brown.
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Savoury Bread Nests
- 12 slices wholegrain bread, crusts removed
2 tablespoons margarine
1 cup fillings (see suggestions below)
4 eggs
3 tablespoons milk
black pepper
1. Preheat oven to 200 degrees.
2. Slightly flatten bread with a rolling pin to make shaping easier.
3. Spread margarine thinly on one side of the bread.
4. Press bread slices into muffin tins (margarine side down).
5. Divide your choice of fillings evenly between the bread cases.
6. Whisk eggs and milk together in a mixing bowl.
7. Pour the egg mixture on top of the fillings. Sprinkle with black pepper.
8. Bake for 15 minutes or until the cases are golden and the egg is set.Some filling combinations: – grated zucchini, chopped chopped tomato and grated cheese – sliced ham and crushed pineapple – baked beans and grated cheese – frozen corn kernels, sliced ham and diced red onion – sliced mushroom, sliced spring onion and chopped spinach Tip: This recipe is a great way of using up stale bread. You can use tortillas instead of bread if you have them
- 12 slices wholegrain bread, crusts removed
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Mango Chutney Cheese Ball – NO BAKE
310g cream cheese, at room temperature
1 cup (165g) golden raisins
60g cooked bacon, diced
1 bunch green onions, diced
3 tablespoons sour cream
250g mango chutneyIn a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream. Form into a ball and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray and pour the mango chutney over it. Surround with crackers for dipping. If desired decorate with raisins, chopped chives, or green onions -
Cheese Crackers 2
- 1 1/2 cups (180g) all-purpose flour
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
2 cups (225g/8oz) finely shredded sharp Cheddar cheese
1/2 cup unsalted butter, softened
Combine flour, salt, cayenne and paprika in the bowl of a food processor. Cover and pulse until evenly blended. Add shredded cheese and butter and pulse until a firm dough forms. Gather dough together in a ball and wrap tightly in plastic wrap; chill for at least 30 minutes. If you chill for longer than 30 minutes, let the dough sit at room temperature for 15 to 30 minutes before rolling.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Roll dough to an even 1/8-inch thickness on a lightly floured surface or between two sheets of lightly floured waxed paper. Cut into desired shapes with a small cookie cutter, or use a ruler and a pizza cutter to cut basic squares approximately 1-inch in size. Gently transfer cut shapes to baking sheet using a thin spatula. Use the tip of a chopstick or skewer to make a small hole in center of each cracker (this keeps the cracker from puffing too much in the middle).
Bake for 12 to 14 minutes or until bottoms just start to brown, rotating pans partway through baking. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Crackers will keep in an airtight container for up to 1 week. - 1 1/2 cups (180g) all-purpose flour
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Rosemary Cheese Crackers
- 6 oz. cheddar cheese, grated ( any sharp cheese)
- 2 oz. Parmesan cheese, grated
- ½ stick unsalted butter, at room temperature
- 1 teaspoon kosher salt
- 1 tablespoon minced fresh rosemary
- 1 cup plain flour
- 2 tablespoons ice water
1. Use a stand mixer with the paddle attachment to beat the grated cheeses, butter, salt, and rosemary on medium-to-high speed until the mixture is soft and completely blended.
2. Add the flour, mixing on low speed to incorporate it. The dough should look like dry, pebbly pieces.
3. Once all the flour is blended in, drizzle ice water over the dough with the mixer at low speed, and mix until the dough comes together into one mass (it will be fairly stiff).
4. Divide the dough in half and pat into two round, flat disks. Wrap each dough portion in plastic and refrigerate for at least an hour.
5. Preheat oven to 375°F and line two baking sheets with parchment paper.
6. Take dough out of the fridge and, on a floured surface, roll each piece out as evenly as possible to about a 10″x12″ rectangle, ⅛” inch thick or less. The thinner you roll, the more quickly the crackers will bake.
7. Use a sharp knife to slice the dough into equilateral 1″ squares, or whatever shape you like; you can also use a small cookie cutter. Transfer the crackers to baking sheets with a spatula. Punch a small hole in the middle of each cracker with the end of a chopstick to keep them from puffing up during baking.
8. Bake for about 10-12 minutes, until the crackers puff and the edges begin to brown. Check often to make sure they don’t burn, since the crackers’ high fat content makes it easy for them to go over the edge very quickly.
9. Move the crackers to a cooling rack and let cool completely before storing in a sealed jar. They will keep for about a week, although they may become less crispy over time.
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Cheese crackers – for that entertainers platter.
½ teaspoon vegetable oil
2 tablespoons unsalted butter at room temperature
¾ cup lightly packed shredded sharp Cheddar cheese
⅓ cup lightly packed freshly shredded Parmesan cheese
½ teaspoon paprika
1 pinch cayenne pepper, or to taste
¼ teaspoon salt
½ cup all-purpose flour
1 tablespoon cold water, or as neededStep 1
Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
Step 2Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
Step 3Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
Step 4Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
Step 5Preheat oven to 375 degrees F (190 degrees C).
Step 6Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
Step 7Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.
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