Fowlers - Preserving Blog

Posted by in Preserving

Allow 130g cooking salt for 1kg lemons.
Extra lemons needed for juice.

Wash the lemons, pat them dry.  Cut lengthwise not quite into quarters.

Sprinke generously with salt inside the lemons.

Pack the...

Posted by in Preserving

Yield:Approx. 3 x No20 jars

Ingredients

1kg asparagus, prepared
1 red capsicum, cut into strips
1 cup white wine vinegar (in each bottle)
Apple cider, to fill to within 1cm from...

Ingredients
2 cups rolled oats
1/2 cup cooked quinoa, well drained and cooled
3/4 cup stewed apples (drained)
4 tbsp golden syrup (or honey)
1 tbsp vanilla
1 tsp cinnamon
1 cup mixed dried fruits

Posted by in Recipes

Ingredients
1 x No.20 bottle Apple & Quinces - (lovely if bottled with 2 cinnamon quills)
1 cup Plain Flour
2 tsp baking powder
1 cup sugar
2 eggs
1/3 cup full cream milk
1 tsp cinnamon
1/2 tsp...

This incredible recipe has its origins in Cape Town and was handed down to one of our Fowlers family by a Cape Malay friend.  It utilises a lacto fermentation process, so be sure to use filtered water where...

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