Recipes

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YIELD: 6 or 7 No.28 Bottles (No. 31 bottles can be substituted if 28’s unavailable)

INGREDIENTS

1½ cups mixed peel
1½ cups chopped raisins                          
1¾ cup currants
3 cups...

Combine 400g of Marmaalde with 150 mL water in a saucepan, heat gently.

Combine cooled marmalde mix with 200 mL soy sauce, 2 teaspoons Chinese 5 spice and 50g of toasted seame seeds.

Marinate your...

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Sponge

1 Cup caster sugar

4 Free Range Eggs

1 Cup Self Raising Flour (Sifted)

100g Cocoa (Sifted)

150 Grated Dark Chocolate (best possible quality)

1 tbs boiling water

200g Marmalade...

200g Butter (softened)                                     3 Free Range Eggs

200g Self Rasing Flour (sifted)                      1/2  tsp Natural Vanilla Essence

200g Caster...

Take 350g of Marmalade and gently heat in a saucepan with 250mL water.

Heat until softened. Serve with flourless chcoloate cake or your favourite chocolate dessert.

A Seville Orange Marmalde or a 50:50 Marmalade of Oranges and Lemons works wonderfully as a glaze prior to roasting.

Simply coat surface of roasting meat with marmalade, stud with cloves (for ham), and bake. ...

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Ingredients

1 cup rhubarb
1/4 cup water
2 cups strawberries
1/2 cup honey

Method

Combine 1/4 cup water and 1 cup of rhubarb.  Simmer on stove over medium high heat for 5 minutes.

Add 2 cups...

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Ingredients
1kg quinces, peeled and chopped
1kg sugar
1/2 cup water
Juice of 1 large lemon

Method
Peel quinces.  Cut into desired size pieces.

Place sugar and water in preserving pan and boil...