We could maybe have a recipes and tips thread?
admin: on you go!
Recipes & tips
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Puerto bella
- Posts: 762
- Joined: 07 Jul 2007, 22:19
- Location: Planet Zog
Jammin' with PB - Black and Red Currant Jelly
I am not much of a measurer or timer, I tend to do it by 'feel' depending on whether I have picked the fruit after rain etc, so apologies for the lack of precision for those who like that sort of thing. Get your jam jars ready first you will need 4 - 6 depending on their size. Put a couple of saucers in your freezer!
For the black and red currant jelly that Sandra and I had been discussing I had 3lb of blackcurrants and 1lb of red. 1 x lb of sugar per lb of fruit. I put the fruit in the pot, added some water - just under a pint, and let it simmer for about 10 mins. Then I set about it with the mouli/ hand blender, bashing as much juice out of it as poss. (you could use a potato masher but you don't quite get the level of juice that you get with a mouli). Then I put it through the jelly bag (Mica do the cheapest and best - with stand) and helped it through with a spoon or masher. All this handling makes for a cloudy jelly but i think that's ok as its so dark anyhow, different if it was a light colour or you are a WI jammer.
Back into the pan with all the juice. You can squeeze the bag with your hands to get as much as poss out but if you are squeemish don't !! Your hands end up covered in a thick dark red goo which makes you look like an axe murderer.
Add the sugar and gently let it disolve - it must be totally disolved before you bring it to the boil. Put your oven on and place the clean jam jars in it to 'sterilise' - you need to get the really really hot. Bring to a 'rolling' boil for say 10 mins and test for a set.
To do this get your saucer out the freezer and put a bit of the 'jam' on it, let it cool and push with your finger - look for the 'crinkle' in the surface of the cooled jam, that means it will set. When you are happy with this, using a heat proof jug put the jam in the jars and viola you have a lovely jam which will be set so you can enjoy it on your toast the next morning. happy jammin'.
My next installment will be my version of 'Picalilli, when my caulis and beans are ready.
For the black and red currant jelly that Sandra and I had been discussing I had 3lb of blackcurrants and 1lb of red. 1 x lb of sugar per lb of fruit. I put the fruit in the pot, added some water - just under a pint, and let it simmer for about 10 mins. Then I set about it with the mouli/ hand blender, bashing as much juice out of it as poss. (you could use a potato masher but you don't quite get the level of juice that you get with a mouli). Then I put it through the jelly bag (Mica do the cheapest and best - with stand) and helped it through with a spoon or masher. All this handling makes for a cloudy jelly but i think that's ok as its so dark anyhow, different if it was a light colour or you are a WI jammer.
Back into the pan with all the juice. You can squeeze the bag with your hands to get as much as poss out but if you are squeemish don't !! Your hands end up covered in a thick dark red goo which makes you look like an axe murderer.
Add the sugar and gently let it disolve - it must be totally disolved before you bring it to the boil. Put your oven on and place the clean jam jars in it to 'sterilise' - you need to get the really really hot. Bring to a 'rolling' boil for say 10 mins and test for a set.
To do this get your saucer out the freezer and put a bit of the 'jam' on it, let it cool and push with your finger - look for the 'crinkle' in the surface of the cooled jam, that means it will set. When you are happy with this, using a heat proof jug put the jam in the jars and viola you have a lovely jam which will be set so you can enjoy it on your toast the next morning. happy jammin'.
My next installment will be my version of 'Picalilli, when my caulis and beans are ready.
Ha ha ha ha ha ha ha ha ha!!Dadaist wrote:Also, don't post to the internet on one of these fancy mobile phones while walking along Salisbury Crafoxy wrote:Never attempt to tie your shoe laces in a revolving door
Oh, honestly, people! I don't think some of you are taking this thread seriously.
Here's one for Mr. Hatstand and other beardy blokes (or/and women):
Bearded men can obtain the appearance of an upper class Arctic explorer by simply applying Tippex to their beards, painting their noses blue, and cutting off a couple of toes.
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Nelson Hatstand
- Posts: 359
- Joined: 25 Nov 2006, 11:14
- Location: Marlborough Street
I don't have a beard. I have a moustache. (It was a very funny tip though.)ecm wrote: Here's one for Mr. Hatstand and other beardy blokes (or/and women):
I can't decide what to have for lunch, can someone provide me with a recipe?
I have the following ingredients here at work, and can't be ar sed to go out, so this is what you have to work with:
2 jars of marmalade
half a loaf of bread (granary)
3 bagels (plain)
half a jar of gherkins (they're not mine, but i've been stealing them)
quarter of a packet of coffee (ground)
Thanks in advance.
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SoupDragon
- Posts: 2201
- Joined: 03 Oct 2006, 11:02
Or having a BBQ on Porty Prom in the " summer breeze "ecm wrote:
Bearded men can obtain the appearance of an upper class Arctic explorer by simply applying Tippex to their beards, painting their noses blue, and cutting off a couple of toes.
Put downie covers, matching sheets & pillowcases into 1 pillowcase so you can see at a glance which ones you need
Keep a couple of clothes pegs on the pushchair, when you pick up kids from nursery/playgroup and they have a wet painting for you it can be safely taken home
Pay very close attention when your kids say they're going to play hairdressers. If not ,dont panic it'll grow back, eventually
1. Form bagels and bread into crumbs - find a bag else use discarded clothing as a makeshift crumb receptacle.Nelson Hatstand wrote:I don't have a beard. I have a moustache. (It was a very funny tip though.)ecm wrote: Here's one for Mr. Hatstand and other beardy blokes (or/and women):
I can't decide what to have for lunch, can someone provide me with a recipe?
I have the following ingredients here at work, and can't be ar sed to go out, so this is what you have to work with:
2 jars of marmalade
half a loaf of bread (granary)
3 bagels (plain)
half a jar of gherkins (they're not mine, but i've been stealing them)
quarter of a packet of coffee (ground)
Thanks in advance.
2. Make strong coffee and drink.
3. Walk to nearest duck pond with breadcumbs. Snack on gherkins if necessary or for amusement.
4. Throw crumbs to ducks, gaining their confidence. At the appropriate juncture, capture and strangle a duck.
5. Walk back to office and cook duck in microwave, toaster, boil in kettle, whatever.
6. Melt marmalade and pour over duck.
There you have it, Urban Caneton A L'Orange.
Funnily enough and honestly, I'm having toasted granary bread with marmalade and a cup of coffee as I type. It's all yummy - so, toast the bread and smear liberally with the marmalade and make a cuppa to go with.Nelson Hatstand wrote: I can't decide what to have for lunch, can someone provide me with a recipe?
I have the following ingredients here at work, and can't be ar sed to go out, so this is what you have to work with:
2 jars of marmalade
half a loaf of bread (granary)
3 bagels (plain)
half a jar of gherkins (they're not mine, but i've been stealing them)
quarter of a packet of coffee (ground)
thanks in advance.
I haven't a clue about how you bring in the bagels and gherkins so I'd probably just arrange them into saucy shapes and amuse/arouse/impress your colleagues.
Or use them to play some kind of hoop-la game to pass the time whilst you eat your marmlade pieces.
I think you should have granary bread with lots of marmalade, followed by plain bagels with lots of marmalade, all washed down with some nice hot coffee, assuming you have hot water, otherwise just swish the grounds about your mouth a couple of times before swallowingNelson Hatstand wrote:I don't have a beard. I have a moustache. (It was a very funny tip though.)
I can't decide what to have for lunch, can someone provide me with a recipe?
I have the following ingredients here at work, and can't be ar sed to go out, so this is what you have to work with:
2 jars of marmalade
half a loaf of bread (granary)
3 bagels (plain)
half a jar of gherkins (they're not mine, but i've been stealing them)
quarter of a packet of coffee (ground)
Thanks in advance.
Give the gherkins back immediately, because gherkins are foul and they're not yours.
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Puerto bella
- Posts: 762
- Joined: 07 Jul 2007, 22:19
- Location: Planet Zog
Useful Tip
Jenners Toy Dept is closing, well its being taken over by Hamleys, and all the toys in it are vastly reduced plus there is another 10% off at moment. Great bargains to be had. Our wee fella's play house will arrive Tue, its been reduced about a dozen times and is now a fraction of the normal cost, am so excited. It takes me back to my days in the wendy house - used to practically live in it all summer.
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Nelson Hatstand
- Posts: 359
- Joined: 25 Nov 2006, 11:14
- Location: Marlborough Street
Thank you for your kind recipes, Foxy. Needless to say, I did what you told me to do. Apart from the gherkin bit.foxy wrote:BTW Mr Hatstand, why do you have 2 jars of marmalade at work. Do you hail from Darkest Peru?
2 jars of marmalade cos it was 2 for £1.50 in somerfields. Duerrs. Normally I'm a Frank Cooper man, but am economising due to imminent-ish house move. I have a picture of me in a Paddington t-shirt somewhere, I must try to find it.
