Quince jam
Ingredients 1 kg (2 1b)barely ripe quince 1.5 litres (6 cups) water sugar
Archives for spread
Rocket Pesto
Ingredients 3 cloves garlic 50g pinenuts, toasted 50g parmesan, freshly grated small bunch rocket extra virgin olive oil
Walnut And Almond Pesto
Quince Paste
White Bean Puree
Pecan And Coriander Pesto
Ingredients 1/3 cup chopped pecans, toasted 1 tablespoon pinenuts, toasted 2 cloves garlic, chopped ½ cup chopped coriander ½ cup extra virgin olive oil ¼ cup sour cream
Olive Tapenade
Ingredients 4 anchovy fillets, rinsed 1/2 cup pitted Kalamata olives 2 tablespoons capers. 1/2 tsp rosemary leaves finely chopped 1/4 cup extra virgin olive oil
Fig and Rhubarb Jam
Corn Relish
Plum Chutney
From Audrey Ingredients 2 kg ripe plums 500g apples, peeled and cored 750g brown sugar 750g sultanas 1 onion, finely chopped 15g red chilli 15g ground ginger
Green Tomato Chutney
From Lesley Ingredients 1 kg green tomatoes, chopped 2 large onions 1 kg cooking apples 500g sultanas 1 ½ bottles malt vinegar 1 ¼ tablespoon plain salt 1 tablespoon ground all spice ½ teaspoon cayenne pepper
Mint Chutney
Ingredients 1/2 cup mint leaves 8 medium onions, peeled and halved 1 1/2 cups seeded raisins 475g green apples 475g ripe tomatoes 2 red chillis 2 cups vinegar 2 cups sugar 3 tablespoons mustard powder 2 teaspoons salt
Chutney From Jam
From Annie Ingredients 500g jam 1/2 cup vinegar 1/2 teaspoon salt 1 onion, minced 1/2 teaspoon curry powder
Anchovy And Olive Butter
Ingredients 6-8 anchovy fillets 3/4 cup Kalamata olives pitted 150g softened butter Brandy
